Farm to School ToolKit North Adams, MA By Ang Sherpa, Marcos Soto, and Carmen Saab

1. Farm to School ToolKit North Adams, MA By Ang Sherpa, Marcos Soto, and Carmen Saab

2. Table of Contents 3Introduction 4 Procurement Laws 5-12 Farmer Interviews 13-15 Additional Interviews 16-17 School Survey 18-24Harvest of the Month: North Adams Edition 25 Recommendations 26-27 Grants 28 Next Steps 29-32 Appendix

3. Introduction The project goal is to get locally-produced foods onto the lunch trays of students within the district. We have gathered and compiled information about local farms in the Berkshire region that are interested in working with the school. Some farmers are ready to sell to the schools right away and others just need to know when. Our vision is to incorporate a “Harvest of the Month” program, meaning buying a locally sourced fruit or vegetable to serve at lunch once a month. The long term goal is to buy local produce more than once a month, but we want to implement small and expand from there. Building relationships between the schools and local farmers can boost the local agricultural economy and strengthen the regional food system. We also view the project as an opportunity to provide an educational value to foods and build community. Most of the farmers indicated that someone from the farm would be willing to go to a school when their product is being served to answer questions and explain how the food got to the students’ plates. This is a unique opportunity for students to become more aware about food systems.

4. Procurement Laws Geographic Preference The 2008 Farm Bill allows schools to use a geographic preference for the procurement of unprocessed, locally-grown or -raised agricultural products. Federal Procurement • Informal purchases under $150,000 but above $3,000 require price quotes from at least 3 bidders. • Micro-purchases under $3,000 do not need multiple bidders. Massachusetts Procurement • Purchases under $25,000 do not need multiple bidders • Only applies to farms in Massachusetts Source: USDA

5. Interested Farmers Ranked in order of most to least feasible Jaeschke’s Orchards- Adams, MA Contact: Chuck (413) 743-3896 Deliver: Yes, but preferably 1 drop off. For 4 drop-offs (if necessary), they would be on the same day. Preparation: Relatively ready to eat. Planting Season: No need to plant ahead. Need a week heads up for orders. Experience: Sells to McCann, so has direct experience with schools. Interest in Student Engagement: Possibly HAACP: No, but GAP Certified Harvest of the Month: Apples, pears Big Foot Farm- Williamstown, MA Contact: Brian Cole (707) 363-1499 Deliver: Yes, 100%. Believes that every farmer should deliver if they want to work with schools. Preparation: Ready to eat. Planting Season: Definitely would need to plant ahead. He just completed his first year farming, so not totally sure about his prices or how much he needs to plant. Would like to know between December-February if planting significant amount for school. Experience: Sells to McCann, so has direct experience with schools. Interest in Student Engagement: Definitely. HAACP: No Harvest of the Month: Carrots, lettuce, squash, sweet potatoes, kale, arugula, spinach, tomatoes, melons

6. Interested Farmers Talus Wood Farm- New Ashford, MA Contact: Dylan (413) 212-9548 Deliver: Would have to work it out because coming from a distance. Probably yes if not super frequent. Preparation: Relatively ready to eat. Planting Season: Would need to plant ahead. Similarly, would like to know in the winter months (Dec-Feb) the season before. Experience: Has never sold to schools. Does limited wholesale. Interest in Student Engagement: Yes HAACP: No Harvest of the Month: Strawberries, blueberries, squash, carrots, dark greens, tomatoes, kale, sweet potato MX Morningstar- Copake, NY Contact: Max (518) 329-7994 Deliver: Would have to work it out because coming from a distance. Probably yes if not super frequent. Preparation: Need to be washed, but relatively ready to eat. Planting Season: Larger farm. Does not need to plant ahead and produce year round. Experience: Has sold very infrequently to schools nearby. However, mostly CSA and wholesale. Interest in Student Engagement: Yes HAACP: N/A Harvest of the Month: Carrots, lettuce, squash, sweet potatoes, kale, arugula, spinach, tomatoes

7. Interested Farmers Grateful Greens (James Mayer) - North Adams, MAContact: James (413) 344-7031 Deliver: Yes Preparation: Cut and washed. Planting Season: His microgreens take a week to two weeks to grow. Would only need that much time notice. Experience: Has never sold to schools. However, is very interested in working with North Adams Public because he just moved to North Adams and is looking to give back to the community. Interest in Student Engagement: Yes HAACP: No Harvest of the Month: Squash, carrots, mixed greens, peas, tomatoes, kale, sweet potatoes Mighty Food Farm - Pownal, VT Contact: Lisa MacDougall (802) 440-9924 Deliver: Yes. Need additional conversations with Lisa MacDougall, who was not there when we met her employees. Preparation: Ready to eat. Planting Season: Depending on the volume might need to plant ahead. At a small quantity, though, would not. Would like to know a month or two in advance. Experience: Does not work with schools. Mostly CSA. Interest in Student Engagement: Yes HAACP: N/A Harvest of the Month: Carrots, lettuce, squash, sweet potatoes, kale, arugula, spinach, tomatoes, cabbage, peas, berries

8. Interested Farmers Square Roots Farm - Lanesborough, MA Contact: Ashley or Michael Deliver: Yes (413) 446-1446 Preparation: None Planting Season: Depends on what it is; generally, all planning for the year happens in January, so need to know by December what the school needs for the year Experience: N/a Interest in Student Engagement: Yes HAACP: No, but interested in getting certified if process is inexpensive and relatively easy Harvest of the Month: Squash, carrots, mixed greens, peas, tomatoes, kale, sweet potatoes, melons, cabbage Many Forks Farm - Clarksburg, VTContact: Sharon (413) 281-1814 Deliver: Yes Preparation: Wash Planting Season: Initial contact in the beginning of the school year to go over what the school needs and what the farm can provide. Afterwards, call a week ahead to make orders Experience: Sell to two schools in Clarksburg and Stamford, VT Interest in Student Engagement: Yes, already doing so at the schools she provides for HAACP: No Harvest of the Month: Squash, carrots, mixed greens, tomatoes, kale, sweet potatoes, melons, cabbage

9. Interested Farmers Red Shirt Farm - Lanesborough, MA Contact: Jim (413) 822-9250 Deliver: Yes Preparation: Relatively ready to eat. Planting Season: Would need to plant ahead and ideally would be contacted a year in advance. Experience: Works in the school system and does a planting program in Pittsfield. CSA and sells to local restaurants. Interest in Student Engagement: Yes, definitely! HAACP: No Harvest of the Month: Squash, carrots, mixed greens, peas, tomatoes, kale, sweet potatoes, melons, cabbage Brattle Farm - Pittsfield, MA Contact: Donna or Bill (413) 822-1516 Deliver: Yes, slightly dependent on frequency. Pittsfield based, so would not want to come more than once a week. Preparation: Unwashed Planting Season: Would need to plan ahead and would like to know in the winter months of the season before (Dec-Feb) Experience: Does not really work with schools. Mostly CSA, some wholesale. Voiced concern over the price of their produce, but did say they would like to engage in a farming collaborative if that was ever a possibility. Interest in Student Engagement: Yes HAACP: N/A Harvest of the Month: Squash, dark greens, tomatoes, carrots

10. Interested Farmers Colfax Farm - West Stockbridge, MA Contact: Molly (607) 743-8190 Deliver: Unlikely, unless it was a high volume order. For small orders would want someone to come pick it up. Preparation: Mostly ready to eat. Root vegetables might need additional wash. Planting Season: Very small farm, so would need significant heads up. December and January is when she plans for the next season. Experience: Has never sold to schools and voiced concern that her farm was too small for this type of project. Interest in Student Engagement: Yes HAACP: No Harvest of the Month: Squash, carrots, mixed greens, tomatoes, kale, sweet potatoes, cabbage Wildstone Farm - Pownal, VT Contact: Jon or Joy (802) 823-0141 Deliver: Yes, probably. Preparation: Relatively ready to eat. Planting Season: Small farm, so would need to be notified Dec-Feb to plant ahead. Experience: Mostly CSA. Has sold wholesale, possibility of future involvement. Unsure about feasibility of next year. Interest in Student Engagement: Yes HAACP: N/A Harvest of the Month: Squash, carrots, mixed greens, tomatoes, kale, sweet potatoes, cabbage, peas, berries, apples

11. Interested Farmers Ioka Valley Farm - Hancock, MA Contact: Missy (413) 441-5147 Deliver: Yes. Preparation: N/A Planting Season: Maple syrup available all year round Experience: Works with Williams College, local restaurants, and schools Interest in Student Engagement: Yes, willing to receive students at the farm as well HAACP: N/A Product: Maple Syrup and Beef

12. Currently Uninterested Farmers Too Small/Not Looking to Expand • Mountain Girl Farm • Black Bear Farm • Holiday Brook Farm • Caretaker Farm • Markristo Farms • New Leaf Farm Out of Commission • Heavy Metal Farm • Blair Farm Contacted, Never Heard Back • Jennings Brook Farm • Flynn Farm • Hancock Shaker Village • Bittersweet Farm • Fort Hill Farm • Bartlett’s Orchard • Berry Patch • Wyomanock Farm • Kinderhook Creek Farm • Abode Farm • Windsor Jambs Farm • Peace Valley Farm • Interested in a future phone call

13. Additional Interviews Lisa Damon: Massachusetts Farm to School Representative Advice: • Distribution and logistics are always the biggest challenges • Look at regional specifics—not all Farm to School looks the same • Start small & easy • Apples, squash • Look to large farms though because more feasible • Logistics and volume • Establish realistic price range • Look at the weekly/monthly menu holistically in order to reduce costs • Harvest of the Month • Does not provide funding, but helps to market and provides recipes

14. Additional Interviews Food Service Directors Bob Volpi Williams College Dining Services • Biggest volume in fruit line is apples • Peace Valley provides kale, tomatoes, squash, cucumbers • Fresh, affordable melons from Dave’s Melons in Dalton • Must have strong interest from buyers side in order to establish these relationships • Contact Ginsberg about local policies Tammy Jervas Richmond Consolidated Schools • Kids do notice when the food is local • Important to keep relationships with the farms going • In-person is best! • Recommends starting small and expanding • Does not have grants, nor does she feel that she currently needs them Pat Carridi McCann Technical School Culinary Arts • Not officially registered with the state as Farm to School • Apples, pears & butternut squash from Jaeschke’s • Orders weekly cases of apples for bake shop and cafeteria • $25 a case • Concerns: • Some apples are bigger than others; not consistent • Sometimes not enough for all the students when the apples are big • Fills in from Ginsberg when this happens

15. Additional Interviews Very Interested Groups/People! Nick Martinelli Co-founder of Marty’s Local • Very interested in working with Cory • Downside: pricier because the school would have to pay for their services • They have affordable fruits and vegetables from more farms in the area • Are able to provide for the volume that individual small farms cannot Carrie Burnett Burnett Farm • Interested in expanding agricultural economy of region • Open to different ideas, has available land under the APR • One potential idea is discounted land-leasing with designated percentage going to Farm to School • Open a community farm store • Has many ideas, wants to take concrete steps to expand

16. Brayton Elementary Survey We went to a lunch period to see what types of fruits and vegetables the students at Brayton liked. We conducted 25 surveys during the lunch periods of 1st & 2nd grade, and 5th & 6th grade. The survey had pictures of a fruit or vegetable along with a visual rating system to make the survey more accessible for the younger students.

17. Brayton Elementary Survey Results Main Findings • Students did not know what beets and butternut squash were • Apples & potatoes were some of the most popular, followed by carrots & cucumbers • Students liked eating vegetables with a dipping sauce (such as ranch) • Students are open to trying new foods with a little encouragement! Total of 25 surveys: 1st & 2nd grade and 5th & 6th grade

18. Harvest of the Month Introduction: Harvest of the Month promotes a locally grown food in the school cafeteria each month. The school cafeteria would serve the featured produce at least once a month. Teachers and lunch staff would encourage students to try the highlighted foods and could use this opportunity teach students about nutrition and food production. Additionally, farmers who have shown interest in coming in to talk about their farms could further educate students about local farms and agriculture production. Suggestions for Implementation: • Find and integrate the HOM foods in at least one meal or snack per month. The Appendix includes standardized recipes and cooking tips. You can also incorporate the HOM foods into your existing recipes or feature them in the salad bar. • Advertise the HOM through posters, flyers, or student artwork. • Clearly showcase HOM foods on your menu. Be sure to clearly mark the HOM foods on your calendar by bolding, adding a star, or underlining. Showcase the foods on the serving line with illustrations and logos. • Consider setting up a consistent schedule for more logistical ease, for example, “Harvest of the Month Fridays.” • Tell your team when HOM foods are on the menu. Students will be more likely to try new foods if they first have an opportunity to explore them. Coordinate with your educators so they can conduct activities or taste tests before you serve new foods or recipes. • Conduct taste tests to encourage students to try new foods. Conduct at least one taste test in a cafeteria or classroom each month and submit voting results using the “Tried It, Liked It, Loved It” voting system. Use the Taste Test Guide to set up a taste test system that works for you. See Appendix for dos and don’ts.

19. The 12 Harvest of the Month Items: (in order of month) • Apples – Easiest local product for schools to purchase and jumpstart a Farm to School program. Lots of curriculum connections as many schools go on apple picking farm visits in the fall. • Available year round • Nutrition: a good source of potassium, vitamin C, and fiber. • Farms: Jaeschke's Orchard, Wildstone • Winter Squash– Can be roasted or baked with seasonings and served as a vegetable side dish. Can also be used in pasta dishes, casseroles, or made into a soup for a flavorful entrée item. Lots of curriculum connections: 3 Sisters Garden, Halloween, Thanksgiving. • Available August through January • Nutrition: an excellent source of vitamin A, the mineral potassium and carotene pigments; a good source of vitamin B1 (thiamine), B5 (pantothenic acid), B9 (folic acid) and C, as well as dietary fiber and the mineral copper • Farms: Many Forks, Brattle, Big Foot, Mighty Food, Wildstone, Square Roots, Red Shirt, Holiday Brook, Markristo, Colfax, MX Morning Star, Grateful Greens, Talus Wood • Cabbage - A favorite among food service providers due to its low cost and versatility. Can be used in a wide array of manners: raw, cooked, or fermented. • Available June through March • Nutrition: excellent source of vitamin C and folic acid (B9), as well as a good source of vitamin K • Farms: Square Roots, Mighty Food, Wildstone, Many Forks , Red Shirt, Holiday Brook, Colfax

20. Carrots – Easy to prepare raw for salad bars or roasted. Can be added to many foods such as soups and casseroles, or cooked with spices and served as a flavorful side dish. • Available July through April • Nutrition: rich in vitamin A; also contain vitamin B6, vitamin K, and modest amounts of other essential nutrients. • Farms: Mighty Food, Square Roots, Many Forks, Red Shirt, Holiday Brook, Markisto, Colfax, MX Morning Star, Grateful Greens, Talus Wood, Big Foot, Brattle • Mixed Greens – Versatile. Can be included on the salad bar, or cooked in pastas, frittatas or stir-fries. Can also be prepared with beans, rice, or with spices for a nutritious side dish. (depends on specific greens) • Available May through October • Nutrition: excellent source of vitamin A, B9 (folic acid) and C and the minerals magnesium, manganese and calcium • Farms: Mighty Food, Wildstone, Square Roots, Many Forks, Red Shirt, Holiday Brook, Markisto, Colfax, MX Morning Star, Grateful Greens, Talus Wood, Big Foot • Peas -Can be used in pasta salads, cold vegetable salads, soups, or cooked and served with spices as a side dish. Add peas to your cooked rice, pasta dishes, and casseroles to increase the vegetable content in the meal. • Available May through October • Nutrition: excellent sources of folic acid, healthy sources of vitamin-C and vitamin-K, also carry adequate amounts of antioxidants flavonoids • Farms: Mighty Food, Wildstone, Square Roots, Many Forks, Red Shirt, Holiday Brook, Markristo, Grateful Greens • Berries- Can be eaten raw or used as a topping for cereal, pancakes, waffles, or yogurt. • Available June through September (depends on specific berries) • Nutrition: A good source of vitamin C, potassium, sodium, and fiber • Farms: Mighty Food, Wildstone, Talus Wood

21. Melons- Can be served as chilled slices for a refreshing snack. Can also blend up frozen pieces with a little water and lemon/lime juice for a natural slushy or blend raw pieces with the same ingredients and freeze for a tasty popsicle! • Available August through September • Nutrition: high levels of vitamins A, B6 and C and high in antioxidants, amino acids and potassium • Farms: Mighty Food Farm, Square Roots, Big Foot • Tomatoes - Can be used in sauces, stews, casseroles, pizza, and soups. Reconstituted tomato paste can be used as tomato puree or tomato juice. • Available June through October • Nutrition: excellent source of vitamin C, the mineral potassium and lycopene, good source of vitamin B3 (niacin), B5 (pantothenic acid), B6 (pyridoxal phosphate) and B9 (folic acid). • Farms: Mighty Food, Wildstone, Big Foot, Square Roots, Many Forks, Red Shirt, Holiday Brook, Brattle, Markisto, Colfax, MX Morning Star, Windsor Jambs, Grateful Greens, Talus Wood • Pears - Serve fresh pears whole, sliced in salads, dice and cook as a fruit chutney for meat, or bake with cinnamon for a healthy dessert. • Available August through September • Nutrition: excellent source of fiber and have vitamin C • Farms: Jaeschke's Orchard • Kale - Kids love it raw, as chips, in soups and with pasta. Can be used raw, massaged kale can be used as the base of a salad or toss it into a soup! • Available June through December • Nutrition: excellent source of vitamin A and C and the mineral potassium, good source of vitamin B6 (pyridoxal phosphate) and the mineral copper • Farms: Mighty Food, Wildstone, Big Foot, Square Roots, Many Forks, Red Shirt, Holiday Brook, Brattle, Markisto, Colfax, MX Morning Star, Windsor Jambs, Grateful Greens, Talus Wood

22. Sweet Potatoes – Can be roasted, mashed, baked, or prepared in a casserole as a nutritious side dish. Can also be added to other foods such as soups, casseroles, whole grain pastas, and chicken dishes. • Available all year • Nutrition: high in vitamins A, B6, and C, as well as antioxidants, also provide fiber and potassium. • Farms: Mighty Food, Wildstone, Big Foot, Square Roots, Many Forks, Red Shirt, Brattle, Colfax, MX Morning Star, Grateful Greens, Talus Wood *************************SEE ADDITIONAL PDF FOR RECIPES****************************

23. Adapted from Vermont Farm to School Network

24. FARMS Jaeschke's Orchard, Wildstone, Many Forks, Brattle, Big Foot, Square Roots, Red Shirt, Holiday Brook, Colfax, Grateful Greens, Talus Wood, Windsor Jambs Jaeschke's Orchard, Wildstone, Many Forks, Brattle, Big Foot, Wildstone, Square Roots, Red Shirt, Holiday Brook, Markristo, Colfax, MX Morning Star, Grateful Greens, Talus Wood Wildstone, Many Forks, Brattle, Big Foot, Mighty Food, Square Roots, Red Shirt, Holiday Brook, Markristo, Colfax, MX Morning Star, Grateful Greens, Talus Wood Many Forks, Brattle, Big Foot, Mighty Food, Wildstone, Square Roots, Red Shirt, Holiday Brook, Markristo, Colfax, MX Morning Star, Grateful Greens, Talus Wood Adapted from Vermont Farm to School Network

25. Recommendations Wellness Committee • staffing during meals • introducing new foods to elementary students • helping with future grant applications (if needed) Farmer Engagement • exposing students to local farms and farmers • agricultural and nutritional education • coordinate farm visits if the farmer is willing to host students Williams Assists Program • use lunch buddies at Brayton School to encourage students to try new foods PTA Involvement • additional staffing during meals • fundraisers

26. Grants Farm to School Grant Program (3 tracks) • Implementation grants • intended to help schools scale up or further develop existing farm to school initiatives • awards range from $50,000 - $100,000 • Planning grants • intended for schools that are just getting started on farm to school activities to help these entities organize and structure their efforts for maximum impact by embedding best-known practices into early design considerations • awards range from $20,000 - $50,000 • Training grants (community farm and Food hub) • intended for state and local agencies, small- and medium-sized agricultural producers or groups of small- and medium-sized agricultural producers, and non-profit entities to support trainings that strengthen farm to school supply chains, or trainings that provide technical assistance in the area of local procurement, food safety, culinary education, and/or integration of agriculture‐based curriculum • awards range from $20,000 - $50,000

27. Community Food Projects (CFP) • Eligible private nonprofit organizations and food program service providers that need a one-time infusion of federal assistance to establish and carry out multipurpose community food projects. • Projects are funded from $10,000–$400,000 and from one to four years. They are one-time grants that require a dollar-for-dollar match in resources. • Requirements • Meet the food needs of low-income individuals through food distribution, outreach to increase participation in federally assisted nutrition programs, or improve access to food as part of a comprehensive service; • Increase the self-reliance of communities to meet their own food needs; • Promote comprehensive responses to local food access, farm, and nutrition issues; and • Meet specific state, local, or neighborhood food and agricultural needs, including equipment necessary for the efficient operation of a project, planning for long-term solutions, or innovative marketing activities that mutually benefit agricultural producers and low-income consumers.

28. Project Handoff: Next Steps Explore relationships with local food distributors • Marty’s Local can streamline the process • explore grants available for food hubs working to provide local food to schools Conversations between schools and local farmers • initial introductions and establishment of relationship • keep conversations active year-round Survey more schools as food is introduced • get and record feedback on students’ preferences • speak to more cafeteria staff

29. Appendix

31. Source: Montana Harvest of the Month

32. Useful Links • Farm Interviews - Excel Sheet with more detailed information of farms • Map of the Farms Interviewed • Recipes for Harvest of the Month