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.

January

Parsnips

February

Beets

March

Frozen Fruit

April

Dry Beans

May

Radishes

June

Asparagus

September

Cauliflower

October

Apples

November

Winter Squash

December

Carrots