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Encinitas USD Nutrition News
DID U KNOW
Winter 2016 Vol. II, Issue 2
What’s in Season?
?
Lettuce
Over the winter, EUSD students are treated
to salad bars brimming with lettuce grown
at EUSD farms and gardens. Since early
January, about 150 heads of lettuce have
been harvested each week. This lettuce is
cut and served to students within hours of
harvest. Come by the salad bar and look
for the EUSD Grown label. Also in the
ground now: organic snap peas and celery,
which are due for harvesting in March!
We are currently
receiving 100% of
the lettuce for the
daily salad bars from
our own gardens and
farms. This organic
lettuce is full of
nutrients and tastes
great, too!
Kiwi
Regionally grown
kiwi is an excellent
source of fiber and
Vitamin C. The sweet
and tart fruit is
offered once per
week on our salad
bars this winter.
Citrus
Winters in Southern
California are
blessed with a
bounty of fresh
citrus. Tangelos,
Oranges and even
Ruby Red Grapefruit
EUSD Gr ow n Lettuc e fresh from the EU SD Fa rm Lab
Fea tured Da il y on a Sa la d Ba r N ea r Y ou!
will appear on winter
menus.
California Thursdays: California Food for California Kids
featuring delicious school meals made from fresh California foods. By choosing California-­‐grown foods, our meals are fresher, seasonal, and we drastically reduce the cost of transportation, encourage sustainability and reduce our impact on the planet. EUSD already participates in this goal by: • Serving EUSD Grown produce daily on the salad bars • Buying local and regionally grown In 2013, The Center for Ecoliteracy fruits and vegetables unveiled a plan to encourage California • Offering “Harvest of the Month” schools to serve California-­‐grown foods at mealtime. Since its inception, over 42 • Offering Meatless Monday California school districts have joined in • Purchasing eggs, milk and bread this effort to celebrate our state’s food and from local and regional the people who grow it. This is done by producers But we can do even better, and that is why on March 17, 2016, EUSD will be kicking off its participation in “California Thursdays.” We will be celebrating with a special lunch event at Ocean Knoll and a new menu for all nine schools. The California Thursdays menu will include EUSD Grown salad, regional fruit and local milk, proteins and grains. From that point forward, EUSD will be including “California Thursdays” on our school lunch menu at least one day per month with plans to extend this to once per week next school year. Keep your eyes open for more information about this exciting program and our upcoming kickoff events to help EUSD support California-­‐grown foods!
Noticias de Nutrición Encinitas USD
Invierno 2016 Vol. II, 2da. Edición
Es Temporada de?
SABIAS QUE
Lechuga
Durante el invierno, a los estudiantes de EUSD
se les sirve ensalada en las barras de ensalada
rebosantes con lechuga cosechada en las
granjas
jardines
de EUSD.toDesde
principios de
We yare
so excited
see you
enero, alrededor de 150 cabezas de lechuga
again! We hope you enjoy all of
han sido cosechadas cada semana. Esta lechuga
the new options in the school
es cortada y servida a los estudiantes unas horas
cafeteria
this sido
fall!cosechadas.
Read on to
después
de haber
Venga a la
learn
more! y busque la etiqueta EUSD
barra
de ensalada
Grown. ¡También hemos plantado chicharos
orgánicos y apio, los cuales estarán listos para
cosechar en marzo!
Estamos recibiendo
100% de la lechuga
para las barras de
ensalada a diario de
nuestros jardines y
granjas. Esta lechuga
orgánica contiene
muchos nutrientes y
tiene un gran sabor.
Kiwi
Kiwi de la región es
una excelente
Fuente de fibra y
vitamina C. La fruta
agridulce se ofrece
una vez a la semana
en nuestras barras de
ensalada este
invierno.
Cítricos
El invierno en el sur
de California está
bendecido con la
abundancia de
cítricos frescos.
Tangelos, Naranjas y
Toronjas Rojas se
Lechuga fresca cosechada en EUSD de la Granja Laboratorio de
EUSD, se incluye en barras de ensalada muy cerca de usted.
incluirán en el menú
de invierno.
California Thursdays: Alimentos de California para Niños de
California
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Issue | Date
Semana de Bienestar
Enero del 25 al 29, 2016
La Semana de Bienestar de EUSD se lleva a
cabo durante la última semana de enero.
Esta semana iniciamos el evento con
demostraciones de yoga en la Biblioteca
de Encinitas, después celebraremos con un
menú especial de una barra de ensalada
toda la semana y degustaciones por las
Asociaciones PTA. A los estudiantes les
encantó probar artículos como la coliflor
morada, toronjas rojas y arándanos. No fue
fácil que aceptaran los betabeles, ¡pero
algunos estudiantes los disfrutaron!
+
“California Thursdays” crea
conciencia acerca de la
abundancia, fresca, saludable
de nuestro Estado. Si
alimentamos a nuestros niños
con alimentos sanos y los
conectamos con lugares,
personas y prácticas de donde
vienen dichos alimentos,
contaremos con personas en
nuestro futuro que tomarán
grandiosas decisiones.”
- Karen Ross,
Secretaria de Agricultura
Departamento de Alimentos y
Agricultura de California
Nuevo y Mejorado: Recetas Caseras
Hemospuestoadisposiciónnuevosartículosen
nuestromenúdeinvierno,conelenfoquede
recetascaserasyetiquetasconingredientes,no
sepierda:
• TacosdeCarnitas,Pavo,
• PurédePapasysalsaGravy,
• GardenPastaconCarne
Hasidounéxitodesdequeintroducimosel
menúdenoviembre.Lapalabra“carnitas”lodice
todo,esunplatillotradicionaldelEstadode
MichoacánMéxico.Marinamosyrostizamosel
puercoporalgunashorasennuestracocina
principal.Unavezqueestácocinado,
desmenuzamoselpuercoyloservimosalos
estudiantesenunatortillaintegralcalientita.Se
motivaalosestudiantesaqueacompañensus
alimentosconopcionesdelabarradeensalada,
talcomosalsa,lechugayqueso.
LarecetadePavoyPuréconSalsaGravy
aparecióenelmenúdeseptiembre,perofue
másapropiadovolverapresentarloenelclima
fríodediciembre.ElPurédePapascon
etiquetadolimpioconSalsaGravy,este
productohaganadopopularidadcadavezque
loservimos.Otraopciónsanadeinviernoes
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conetiquetadolimpioproducidoporGreen
Bellies,unacompañíalocaldeSolanaBeach.
¡Enlasalsamarinaraderecetacasera,
incluimoscalabacínyoréganoproducidosen
EUSD!¡Esperamosquelosestudiantes
disfrutendeestosnuevosartículos!
!Contáctenos!
GreenGardenCafe¡Estáaquípara
Orégano EUSD Grown (Cosecha de EUSD) es
usado en muchas recetas
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ayudarlecontodassusnecesidades
denutrición!Desdealimentos
escolares,hastapreguntasacercade
alergias,solicitudesparaserviren
reunionesopaseosescolares.
¡Proporcionamostodoslosservicios!
Porfavorcontáctenosencualquier
momentoysíganosenlosmediosde
comunicaciónsocial.
Tel: 760.944.4300 x 2571
Sitio web: www.eusd.net
Email: [email protected]
[email protected]
Social Media:
@EUSDnutrition
EUSDnutrition
@EUSDnutrition
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Lorem Ipsum
Issue | Date
Wellness Week
January 25-29, 2016
EUSD Wellness Week is held each
year during the last week of January.
This year we kicked off the event
with yoga demonstrations at the
Encinitas Library, then celebrated
with a special salad bar menu all
week and taste testing by PTA’s.
Students loved trying items like
purple cauliflower, ruby red
grapefruit and blueberries. Shredded
beets were a tough sell but some
students liked those, too!
+
“California Thursdays brings
awareness of the fresh,
wholesome, and seasonal
bounty of our state. If we feed
our children healthy food and
connect them to the places,
people, and practices that it
came from, we’ll have great
decision makers in our future.”
- Karen Ross,
Secretary of Agriculture
California Department of Food and
Agriculture
New and Improved: Recipes from Scratch
We’ve rolled out a few new items on our winter menus with a focus on recipes that are made from scratch and feature clean label ingredients. Don’t miss out on: • Carnitas Tacos • Turkey, Gravy and Mashed Potatoes • Garden Pasta with Meatballs Carnitas have been the biggest hit since introducing them on our November menu. The word “carnitas” literally means “little meats” and is a traditional dish from Michoacan, Mexico. We marinate and roast the pork for several hours in our central kitchen. Once cooked, the pork is shredded by hand and served to students in a warm, whole grain tortilla. Students are encouraged to complete their meal with items from the salad bar such as salsa, lettuce and cheese. The Turkey, Gravy and Mashed Potatoes recipe made an appearance on September’s menu, but was better suited for reintroduction in cool December weather. With homemade gravy and clean label mashed potatoes, this item is gaining popularity each time it is served. Another hearty winter option is Garden Pasta with Meatballs that will debut on Friday, January 29. This item includes clean label meatballs made by Green Bellies, a local company out of Solana Beach. Within the homemade marinara sauce, we include EUSD Grown zucchini and EUSD Grown oregano. We hope the students enjoy these new items! C on tact Us!
Green Garden Cafe is here to help
Pho ne: 760.944.4300 x 2571
with all of your nutrition needs! From
We b: www.eusd.net
school meals, to allergy questions,
catering requests to field trips – we do
it all! Please contact us any time and
follow us on social media.
EUSD Grown oregano is used in many recipes!
Dolor Sit Amet
E mail: [email protected]
[email protected]
So cial M edia:
@EUSDnutrition
EUSDnutrition
@EUSDnutrition
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