Maine
Farm to School News
July 2019

Register Now for the 2019 Maine Farm to School Conference
Announcing Our Keynote Speaker
Director of Culinary & Wellness Services at Minneapolis Public Schools
  Bertrand is the Vice Chair of the National Farm to School Network Advisory Board, the Lead District of School Food Focus Midwest, Chair of the School Nutrition Association's Major City Committee, and Advisory Board Member of the Chef Ann Foundation Lunch Box.  Learn more about Bertrand's work.








Share your photos & stories on Instagram @hom.maine #mainehom


July is Maine Summer Squash Month! There are 80 summer meal sites signed up: schools, non-profits, and residential camps.

Contact Jenn So to get your summer program participating in Harvest of the Month!

MFSN's Leadership Council Member Highlight

Martha Poliquin
Falmouth Schools Food Service Director;

From Martha:
"I advocate for Farm to School because it encompasses everything I believe in - growing, cooking, eating fresh food for everyone everywhere.

My favorite local foods are fresh strawberries, cheeses, and lobster.

The photo here is from building Falmouth's hoop house a few years ago... I love the opportunity to get out of my office and be hands on with the gardens, the school kitchens, and students. 

One project I am working on is creating a Maine Farm to school Institute where school teams create and implement action plans for a farm to school program at their school and in their districts. Maine can more deeply embed FTS into the culture through this professional development project. . "

Gratitude to Martha for integrating Farm to School practices throughout her school district!
2019 Maine Farm to School Conference
Innovations in Farm to School

The conference is at Kennebec Valley Community College in Hinckley, Maine on Friday October 4, 2019. More Info .
Sponsor the Conference
Your organization and your brand can be displayed at this statewide networking event! Learn more about the benefits of becoming a conference sponsor.
Thank you to the Department of Agriculture, Conservation, and Forestry for sponsoring the conference!

Additional sponsors include:
Maine Department of Education
Maine Dairy and Nutrition Council
Fedco Seeds
Partner News and Opportunities

State of Maine

  • The Dept. of Ag, Conservation, and Forestry is hosting public listening sessions for Maine citizens to provide input on shaping new Maine farm to institution policies-- attend a session in your area, options listed here.


  • Maine Ag in the Classroom's Summer Teachers' Institute July 29th - Aug 2nd-- a few spots left! Registration here.

  • Maine Ag in the Classroom's Grants Program Submissions are Open through Aug 9.

Regional + National

  • The Kids Eat Local Act has been introduced in Congress, by Maine's Senator Susan Collins and Representative Chellie Pingree, would simplify local purchasing guidelines for school meal programs. Learn more here.


  • New policy handbook resource, compiled by the National Farm to School Network, in partnership with Vermont Law School, of State Farm to School Policies from 2002-2018.




Position Openings

  • Anticipated New Position: Maine Department of Education Child Nutrition Office Education Specialist II - Farm to School Specialist. Accepting Applications through July 12th, details here.

  • FoodCorps Maine has reopened their applications for service members for a few select sites. Contact Ryan Parker, FoodCorps Maine Program Manager for more details, and find the application here.


  • MOFGA is hiring a Common Kitchen Manager + Food Liaison, info here

July Recipe Highlight:

What to do with all your Zucchini this Summer!

Puttanesca Sauté
2/3 cup olive oil, more if needed
15 pounds organic tofu, cut into ½-inch cubes 6 1/3 pounds onions, rough chopped
6¼ pounds zucchini or summer squash, diced
6¼ pounds green and red peppers, cut into ½-inch strips
¼ cup minced garlic
8 cups diced tomatoes
2/3 cup capers
1 cup minced flat-leaf parsley (½ large bunch)
2 cups minced basil (1 large bunch)
½ tablespoon salt
¾ teaspoon pepper
15 2/3 cups dry brown rice (6¼ pounds dry or 50 cups cooked)

YIELD: 100 SERVINGS (K–5) SERVING SIZE: ½ CUP RICE, ¾ CUP TOFU MIXTURE
In a large tilt skillet, sauté the tofu in olive oil until slightly browned. Remove from skillet, using a wide metal spatula. Add more oil to the skillet if needed, and fry onions, peppers, and squash until just soft. Add garlic, tomatoes, and capers, and heat through. Add cooked tofu, parsley, and basil. Adjust seasonings. Toss and serve.

NUTRITIONAL INFORMATION CALORIES: 197; SODIUM: 107.11 MG; SATURATED FAT: 4.51% USDA REQUIREMENTS MET 1 OUNCE M/MA 1 OUNCE EQUIVALENT WHOLE GRAIN 3/8 CUP TOTAL VEGETABLES (1/3 CUP RED OR ORANGE VEGETABLE, 1/8 CUP OTHER VEGETABLE) 

Do you have Maine Farm to School news, events, and opportunities to share? Please contact us and we will share & highlight your news!

Building a communication and coordination infrastructure at the school and community level to support farm to school programs throughout Maine.

EDUCATION + PROCUREMENT + SCHOOL GARDENS