Strawberries & Salad Greens Day: DCCK celebrates local, seasonal food at DC Schools
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“Umm, excuse me miss; you said you were going to teach me about how strawberries grow after I try this salad. I’ve tried it!” an eager Aiton Elementary student exclaimed while examining a little plant with two new strawberries among its leaves.

On Wednesday, June 8th, DC Central Kitchen’s school foods team celebrated the benefits of local, seasonable food with students at Aiton Elementary School.

While passing out tasting plates of our homemade strawberry salad over lunch, the team educated students about the benefits of healthy eating and explained that the delicious strawberries and salad greens came from Kilmer’s Orchard and Mock’s Greenhouse, two of DCCK’s partner farms in West Virginia.

After lunch, students participated in a nutrition education session with our traveling, edible exhibit, the Truck Farm. The Truck Farm is a garden in the bed of a pick-up truck that we bring to schools and youth programs to educate children about how fruits and vegetables grow.

DCCK is no stranger to using local fruits and vegetables in our meals. This school year alone, school lunches have included food made from 251,152 pounds of local product, and nearly 40% of all food used in our school meals is locally grown.