Maine
Farm to School News
March 2020
Wishing you, your school community, and your agricultural community safety and well-being.

For electronic farm to school resources and virtual lessons, check out Maine Agriculture in the Classroom's
Event Updates


  • Seed and Scion Exchange at Maine Organic Farmer's and Gardener's Association (MOFGA) on Sunday March 29 in Unity has been cancelled.

  • Rural Living Day hosted by UMaine Cooperative Extension on April 4 has been cancelled.




Farm to School News
Maine

  • MOFGA is accepting applications for the Russell Libby Agricultural Scholar Awards. Categories include a Maine High School Senior and a teacher/educational center working on an agricultural project: learn more.



Regional

  • University of Vermont researchers publish new data on the economic benefits of local food consumption, read more here.


  • Upcoming Massachusetts Farm to School webinars:
  • March 27, 3:15-4:15 pm, School Gardens Lesson Planning & Classroom Management, register here.
  • April 2, 2:00-3:00 pm, Local Food Procurement & Policies, register here.
  • April 13, 3:15-4:15 PM, School Garden 101 Series: Springtime Planning & Preparing for Planting in School Gardens, register here.



National

  • Sen. Booker & Cornyn introduce bipartisan legislation to expand school nutrition education, read more here.


  • Podcast to listen to exploring the school nutritional profession and advocating for greater wages.
Are You Taking the Challenge?
Join the 21-Day Racial Equity Habit Building Challenge
March 30-April 19
Sign up for Food Solutions New England's (FSNE) annual 21-Day Racial Equity Habit-Building Challenge starting on March 30th!
In its sixth year, the Challenge is a great way to learn about the history and impacts of racism on our current food system while inspiring participants with resources and tools to build racial equity into their food systems work. Although based out of New England, people from all over the country participate in the Challenge with the goal of raising awareness, shifting attitudes, and changing outcomes. This year the Maine Farm to School Network Leadership Council is participating, and we encourage our network members to join us! We are hosting a once-per-week call-in time to discuss the material and its connection to our farm to school work. Contact Emily Dufford at emily.dufford@foodcorps.org to learn more about the weekly discussion calls.
Highlights from the 2019 Farm to Institution
Innovation Grant Awardees
Kittery Schools Chef to School Series
Visiting chefs, 
taste testing by parent volunteers, and tower gardens in the school cafeteria
Somali Bantu Community Association's (SBCA) Liberation Farms Procurement Partnership with Portland Public Schools
SBCA farmers in collaboration with the Cumberland County Food Security Council CCFSC) deliver tomatoes to Portland Public Schools. This partnership additionally benefits CCFSC's Food Fuels Learn ing initiative, which advocates for more local sourcing of food for school meals. 


Contact Robin Kerber to learn more about participating in Harvest of the Month
Share your Harvest of the Month photos & stories on Instagram @hom.maine #mainehom


Crunch Pollock Burger

YIELD
100 SERVINGS (K–5) SERVING SIZE: 1 burger
NUTRITIONAL INFORMATION
CALORIES: 360; SODIUM: 757.7 MG; SATURATED FAT: 9.6%  
USDA REQUIREMENTS MET
3¼ OUNCES M/MA 1½ OUNCE EQUIVALENTS WHOLE GRAIN ¼ CUP TOTAL VEGETABLE (1/8 CUP DARK GREEN VEGETABLE, 1/8 CUP RED OR ORANGE VEGETABLE)

  • 100 pollock fish portions (about 16¼ pounds or 12/3 10-pound cases)
  • 172/3 cups whole-wheat breadcrumbs (about 4¼ pounds)
  • 5¾ tablespoons garlic powder
  • ¾ cup dried parsley
  • 41/3 cups Parmesan cheese
  • 100 1-ounce slices American cheese
  • 2 heads romaine lettuce,
  • shredded 13½ cups diced tomatoes (6¼ pounds)
  • 6¾ cups mayonnaise
  • 12/3 cups pickle relish
  • ¾ cup lemon juice
  • ¾ cup finely chopped red onion (½ large)
  • 100 1½-ounce whole-wheat hamburger rolls

To make tartar sauce: Mix mayonnaise, pickle relish, lemon juice, and onion together and set aside. Mix breadcrumbs, garlic powder, dried parsley, and Parmesan cheese together. Fish portions should be defrosted. Dip each fish portion into water and then into the bread crumb mixture. Spray sheet pan with pan-release spray and place parchment paper onto pans. Spray parchment paper with spray and place fish onto pan. Spray more over the top of the fish and bake in a convection oven at 350°F until done. Place fish into a hot holding box and top with American cheese. Mix shredded lettuce and diced tomato together in a bowl. Spread a little tartar sauce on each side of the roll. Place ¼ cup of the lettuce and tomato mixture on the bun. Buns can be prepared like this and placed on sheet pans, which then can be placed on a sheet pan rack until service. During service, place a fish portion in bun and serve.