FNS- SUMMER EATS

Our School Gardens are hitting Peak Production! This week we are thrilled to let our hyper-local produce grown in our very own Salem Public Schools gardens shine. Thank you for helping us provide fresh, seasonal meals to our students while supporting local growers.

This week's featured harvest includes:

• Kale from the Salem High School School Garden

• Red & Green Bell Peppers from the Salem High School School Garden

• Cucumbers from the Salem High School School Garden

• Cherry Tomatoes from the Salem High School School Garden

• Big Beef Tomatoes from the Salem High School School Garden

• Lemon Boy Tomatoes from the Salem High School School Garden

• Cilantro from the Salem High School School Garden

• Garlic from the Salem High School School Garden

Reminder to 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 are continuing to utilize DoD Fresh Produce for the remainder of our produce needs that cannot be sourced locally. Please use the produce ordering spreadsheet for the August 17–21 ordering cycle when placing your weekly produce orders.

August menus are live & published. We are featuring a Chefs Choice one day each week to help utilize what you have in your kitchen inventories.Please see the ​Chef's Choice Document for what each school should be serving on the 29th and 31st.

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.

Monday 8.3:

• Receiving Driscoll, Local Produce & DOD Produce.

Tuesday 8.4:

• Receiving: Mansfield
• Ordering: Fantini for Friday 8.7 - Thursday 8.13

Wednesday 8.5:

• Ordering
• Driscoll for Tuesday 8.11- Monday 8.17
• DOD Produce: Ordering for the week of 8.17-8.21 DOD Order Form
• Commodity items for Monday 8.10 - Friday 8.14 Commodity Spreadsheet
• We have: wings, chicken, beef, Paninis, macaroni elbows, Sunbutter & more! (PLEASE place commodity order BEFORE Driscoll & Produce Connection).
• Paper for Tuesday 8.11- Monday 8.17
• Milk for Thursday 8.6 to Monday 8.10

Thursday 8.6: Receiving: Fantini

Friday 8.7: Ordering: Milk for Tuesday 8.11 - Thursday 8.13

Weekly Vegetarian Meals:

• Sunbutter and Jelly Sandwich with Farm Fresh Veggie Sticks, 1 bag of Chips
• Hummus Power Pack with whole grain Chips Farm Fresh Veggie Sticks, & Local Fruit

• Ritz Crackers, Cheese Cubes, 0.5 Farm Fresh Veggie Sticks & Dressing, Fresh Fruit (USE THE LOCAL CUCUMBERS & BELL PEPPERS FROM THE SHS GARDEN FIRST)

Tuesday: Buffalo Chicken Wrap or Turkey and Cheese Wrap

• 1 Buffalo chicken wrap or Turkey and cheese wrap, 0.5 cup of farm fresh Veggie Sticks, 1.5 cup of spinach and strawberry salad (MIX IN KALE FROM SCHOOL GARDEN)

Wednesday: Chef's Choice

• Chef's Choice Document

Thursday: Pizza

• 1 slice of pizza, 0.5 cup tomato basil mozzarella salad (USE TOMATOES & GARLIC FROM SHS GARDEN), 0.5 cup roasted zucchini and summer squash

Friday: Chicken Tenders & Garlic Knot

• 3 chicken tenders with 1 garlic Knot, 0.5 cup roasted sweet potato fries, 1.5 cup kale Caesar salad (USE KALE FROM SHS GARDEN)

1. Hours: Please stick to your assigned hours. If you need to work over your hours, call the office before for approval. If the office does not approve over-time, it will not be paid.

2. 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 "8.7", last weeks payroll was labeled "7.31"

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

4. 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 are published! 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