Mediterranean Winter Fruits and Vegetables Cooking Class: On January 20th, Chef and Cookbook Author Georgeanne Brennan gave a Professional Development Cooking Class to the staff of the DJUSD Student Nutrition Services. She highlighted seasonal fruits and vegetables such as citrus, root vegetables, kale and cabbage, and how to integrate them into traditional recipes. She also shared new recipes with a Mediterranean flavor profile which the class prepared and tasted together. Two of the class recipes are below: The next cooking class at the Student Nutrition Services’ Central Kitchen will be March 24th.
Cabbage, Mandarin and Walnut Salad – Italy and Southern France: This seasonal salad can be made using either traditional or Savoy cabbage. You could add raisins as well.
Portuguese Kale, Potato, and Sausage Soup: This is an excellent soup to serve November – March when kale is at is best and other greens are scarce.
Davis Farm to School Connection presents at the California School Nutrition Association 57th Annual Conference January 28-31: In a workshop titled “The Role of Community in the Success of School Nutrition Programs”, DJUSD Student Nutrition Services Director Rafaelita Curva presented on the exemplary changes that school lunch has under gone in the past few years here in Davis. DF2SC representative Georgeanne Brennan spoke about the new in-house Cooking School at the Student Nutrition Services’ Central Kitchen, DF2SC President Dorothy Peterson spoke about the recycling programs in the schools and Central Kitchen, and Gail Feenstra spoke about the important component of evaluation in the school lunch program.
Full Moon Winter Benefit Concert sells out!: On January 30th, the Veteran’s Memorial Theater was packed full of fans ready to dance to the bluegrass tunes of local Davis band The Mad Cow String Band, and nationally famous The Devil Makes Three. All proceeds went to benefit The Davis Farm to School Connection. Davis Farm to School would like to thank all the volunteers that worked hard to make this event a reality, as well the following businesses and organizations that made generous donations: Putah Creek Winery, Sudwerk Restaurant and Brewery, The Village Bakery, Full Belly Farm, Good Humus Produce, The Davis Food Co-op, Delta of Venus Café, Dorothy Peterson, Karen Mo and Students for Sustainable Agriculture. We would especially like to thank the bands for donating their amazing time and energy to play for this event.