Bolich Serves Up Fresh Lunch Options with Pizza Garden

Tell me about the progress of the garden and how much produce the students have to work with this season?

The garden has done very, very well thanks to careful attention by our Americorp worker, Collen Poling, who volunteered to tend the garden and teach students each week about the items we were growing throughout the summer. We have lots of green beans, tomatoes, peppers, kale, basil and oregano.

I know the students involved purchased a salad bar of some sort to serve up the veggies during lunch, how has this worked out during the lunch periods for beginning of this school year?

We have ordered a salad bar using the grant money from Fuel Up to Play, a collaborative effort between the NFL and the American Dairy Association, Northeast, but unfortunately it came in damaged.  We are replacing that bar.  In the meantime we are using the salad bar that has been there which is quite adequate.

Can you share a few meal examples that students can select and enjoy from the garden?

We now have a chef on board working with our school and particularly working with recipe development using the produce from the school gardens. This past week we had produce from our garden on display for all to see. On the salad bar we had a freshly made salsa, steamed and chilled green beans and tomatoes featured as well from the garden. On the serving lines Chef Bill made a pesto grilled chicken entree and a vegetable pesto pizza which students enthusiastically sampled. The students are quite taken that they have a chef serving them and therefore more willing to try his tasty food. 

Michelle Obama encouraged the Chefs Move to School program that USDA iniitiated this passed school year. Chefs and school districts partner to provide healthy and exciting menu items for students to try.  We are so lucky to have Chef Bill in our community. He is entusiastic and talented.

How has this project impacted the students and the school? 

The students are definitely tuned more into what is healthy. The consumer arts teacher at is also on board with teaching the students about organic farming, gardens and fresh food preparation.

In regards to raising awareness with healthy options, how does this garden change the mindset of meal preparation at the school?

It definitely has expanded all of our horizons, the cafeteria employees, students and staff, because the students have embraced this new inclusion into their school meals. It's a win-win!