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 |
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- January: Parsnips
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- February: Beets
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- March: Frozen Fruit
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- April: Dry Beans
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- May: Radishes
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- June: Asparagus
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- September: Cauliflower and Romanesco
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- October: Apples
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- November: Winter Squash
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- December: Carrots
