FNS- SUMMER EATS

Summer harvest season is in full swing, and our menus are showcasing the very best of local agriculture! We're excited to feature a combination of locally sourced ingredients from Massachusetts farms and hyper-local produce grown in our very own Salem Public Schools gardens. Thank you for helping us provide fresh, seasonal meals to our students while supporting local growers.

This week's featured harvest includes:

• Kale, peppers, cucumbers, and tomatoes from the Salem High School School Garden

• Cucumbers from Ward's Berry Farm

• Zucchini and summer squash from Bardwell Farm

• Macintosh and Cortland apples from Bolton Orchards

As harvest season continues to ramp up, please review both the Commodity Inventory Spreadsheet and the Locally Sourced Products Spreadsheet before placing orders. Using products already available in our central inventory helps reduce unnecessary produce orders, minimizes waste, and ensures we maximize our investment in local foods.

To help offset summer food costs, we have transitioned to DoD Fresh Produce for the remainder of our produce needs that cannot be sourced locally. Please use the produce ordering spreadsheet for the August 3–7 ordering cycle when placing your weekly produce orders. Week 1 of August Menus are linked below for your produce ordering needs. The rest of the month will be sent out this week.

Weekly Reminder

Please submit all Meal Tally Sheets, Delivery Slips, and Production Records to the Food & Nutrition Services office each week. Be sure to keep a copy at your site, either electronically or in hard copy, for your records. If you still have outstanding paperwork that has not been submitted, please send it to the office as soon as possible.

Monday 7.20:

• Receiving Driscoll, & Produce Connection.

Tuesday 7.21:

• Receiving: Mansfield
• Ordering: Fantini for Friday 7.24 - Thursday 7.30

Wednesday 7.22:

• Ordering
• Driscoll for Tuesday 7.28- Monday 8.3
• DOD Produce: Ordering for the week of 8.3-8.7 DOD Order Form
• Commodity items for Monday 7.27 - Friday 7.31 Commodity Spreadsheet
• We have: wings, chicken, beef, Paninis, macaroni elbows, Sunbutter & more! (PLEASE place commodity order BEFORE Driscoll & Produce Connection).
• Paper for Tuesday 7.28- Monday 8.3
• Milk for Thursday 7.23 to Monday 7.27

Thursday 7.23: Receiving: Fantini

Friday 7.24: Ordering: Milk for Tuesday 7.28 - Thursday 7.30

Weekly Vegetarian Meals:

• Sunbutter and Jelly Sandwich with Farm Fresh Veggie Sticks, 1 bag of Chips
• Veggie Burger on a Bun with Farm Fresh Veggie Sticks, 1 bag of Chips

• Mini Panini Bread (cut up), 3 ounces of mozzarella cheese, 3 ounces of pepperoni slices, 0.5 cup of tomato sauce, 0.5 cup of pepper Strips (USE THE LOCAL PEPPERS FROM THE SHS GARDEN FIRST)

Tuesday: Local Chicken Wings

• 3 chicken wings, 1 dinner roll, 1/2 corn on the cob, 1 bag of chips

Wednesday: Chicken Meatball Gyro

• 1 chicken meatball gyro in a pita, 0.25 cup diced peppers & onions, 0.25 cup diced cucumbers, 2 ounces of Tziki sauce, 1 cup of Greek salad (USE SOME OF THE SHS GARDEN KALE IN THIS SALAD), 1 bag of chips

Thursday: Pizza

• 1 slice of pizza, 0.75 roasted zucchini & summer squash medley

Friday: Turkey BLT

• 1 Turkey BLT with turkey bacon, honey Smoked Turkey with lettuce and tomato on a bun, 0.5 cup of pasta salad, 0.5 cup of cucumber and tomato salad (USE THE SHS CUCUMBER & TOMATO HARVEST FIRST), condiments: ketchup, mustard, mayo

1.Payroll: Please complete Online Timesheets by Friday end of day each week. Please be sure to make a "Duplicate" of the blank timesheet & label it with the date of the end of the pay period.

• For Example: This weeks payroll should be labeled "7.24", last weeks payroll was labeled "7.17"

2. Meal Count Master Spreadsheet: Update daily with the meals that you have served each day. Meal Count Master Spreadsheet

3. Paperwork from sites: Any meal Tally sheets & delivery slips that programs send to you, enter the meal count information on the Meal Count Master Spreadsheet and send the corresponding paperwork, labeled per program, to the office weekly.

1. August Summer Menus Week 1 are here! If you are a Monday - Thursday Program, follow the planned menu & do not order or cook for the planned "Friday" meal.

3. Production records: Make sure you are printing & completing production records daily. Submit to office each week.Production Record Template