Integrating local produce with your classroom or cafeteria is simple and easy with the Harvest of the Month program!
Each month teachers and food service directors have a simple and exciting opportunity to focus on a fruit or vegetable through lessons in the classroom, classroom recipe demonstrations, taste tests in the cafeteria, or through featured cafeteria meals or sides. Through this program students get a holistic experience of produce, that encourages them to think about when and where their food is coming from.
Click here on the name of a month, paired with a fruit or vegetable, to see the different Harvest of the Month guides.
February | March | April | May | June | September | October | November |
- January: Parsnips
- February: Beets
- March: Frozen Fruit
- April: Dry Beans
- May: Radishes
- June: Asparagus
- September: Cauliflower and Romanesco
- October: Apples
- November: Winter Squash
- December: Carrots