Join us for a hands-on workshop turning fresh fruits and vegetables from the school garden into foods you can use and serve in school meals. The Processing workshop will be held in-person August 16th from 8:30 am to 12:30 pm at Granite Ridge school in the Monona Grove School District. We’ll enter the brand-new school kitchen, hosted by Food Service Director Maggie Sanna and REAP’s Allison Pfaff Harris. This is an action-oriented workshop – you’ll learn by doing: washing and storing, chopping and dicing, weighing and measuring, blanching and freezing, packing and serving. Gain the tools and resources to move pounds of produce through your kitchen and right into your school meals. Bring your food service team, your school garden team, or your enthusiastic administrator. We’ll provide the aprons, knives and cutting boards.
Space is limited to 40 participants. Priority will be given to Food Service Directors and staff at Wisconsin SFAs.
Workshop Objectives Include:
- Learn how to process garden-fresh produce safely, including safe food handling in receiving and storage.
- Understand best practices to store food at peak quality for a longer period of time.
- Learn to calculate bushels and pounds into cups and servings; buy what you need and use what you buy
- Expand knowledge of processing efficiently including kitchen equipment, knife skills, ergonomics, and staff workflow
- Gain ideas to align your processing with your menu, service models and student engagement