On Friday, Ms. Jamie and I worked together to make three wonderful recipes. Quesidillas, Watermelon Salsa, and a Black Bean Dip.
We started with the Watermelon Salsa. Which included lots of watermelon, onions, anaheim chile, balsamic vinegar, and garlic salt. Our other recipes included some of these ingredients, so we had to cut up enough to be used again. Next was the black bean dip. The dip was pretty simple; it included black beans and frozen corn.
Last, but not least were the quesidillas. The ingredients were basically the same as the Black Bean Dip. There was red pepper, chili, onion powder, corn kernels, and shredded cheese. Once we got all the ingredients together we made the quesidillas.
When everything was done it was time to clean. There were a lot of dishes to wash, then there was the sweeping and mopping of the floor, and finally wiping down the counters. I was the runner helping with everything until the job was done. Friday was a very busy, and successful day!
Healthy Eating with Local Produce (HELP) is a Farm to School program
dedicated to bringing fresh local foods into schools and supporting local
agriculture. We have developed relationships with area farmers to provide whole fresh foods to Maplewood Richmond Heights School District through the Salus Processing Center. HELP uses the processing center to turn food into items that can be stored for year-round use in the cafeteria. In Year One, there were four primary foods used for processing: apples, tomatoes, potatoes, and sweet potatoes. Some of our favorite processed items are tomatoes into marinara, sweet potatoes into sweet potato fries, and apples into applesauce. HELP works closely with school foodservice staff to create delicious healthy foods for students while educating them about the benefits of a more healthful diet. The HELP grant is designed to test if food processing and distribution can be fiscally sustainable for school districts.