Food and Nutrition Services

We’re into Week 4, and the school year is in full swing! Thank you for all the hard work you’ve put in to get our kitchens, teams, and meal service up and running. We’re excited to keep building momentum and making this a great year for our students.

🌱 4 Main Priorities:

• Increase student participation
• Diversify our menus
• Expand farm-to-school
• Strengthen our systems

Every meal we serve is an opportunity to connect with students and make their school day a little better and fuel them for learning.

⏰ Week 4 Reminder: Stick to Your Schedule

As we get into our regular routines, please remember that everyone is expected to work their assigned scheduled hours. Coming in early, staying late, or making other changes to your schedule should only happen when requested or approved by the FNS Office.

Moving forward, if you do not have prior approval from the FNS office for working extra, your timesheet will be changed to the approved scheduled hours you are set to work.

🥕 What’s Local in Lunch This Week?

We’re continuing to bring local ingredients to our students!

• Monday: Apples from Bolton Orchards
• Tuesday: Broccoli from Plainville Farm, Carrots from Growing Places
• Wednesday: Cucumber wheels from Bardwell Farm
• Thursday: Cucumber from Bardwell Farm and Sungold tomatoes from Wards Berry Farm
• Friday: Spinach from Hannan Healthy Foods Farm

🌟 Harvest of the Month 9.29-9.30

Tomato Recipe

9.29: Bates, Bentley, CMS, HMLS

9.30: NL & Prep, SHS, SPR, WHES

Let’s keep the momentum going and make Week 4 a great one!

Monday 9.21:

• Receiving Produce Connection, Milk, and Mansfield

Tuesday 9.22:

• Receiving Fantini

Wednesday 9.23:

• Ordering
• Thurston for Monday 9.28 - Friday 10.2
• Produce Connection for Tuesday 9.29 -Monday 10.5
• Commodity items for Monday 9.28 - Friday 10.2 Commodity Spreadsheet
• Paper for Tuesday 9.29 -Monday 10.5
• Milk for Thursday 9.24 to Monday 9.28

Thursday 9.24:

• Receiving Milk

Friday 9.25:

• Order milk for Tuesday 9.29 - Thursday 10.1

• Prek-8: 1 empanada or 1 Pupusa, 1/2 mexican Street corn on the cob, 4 ounces of queso with 8 tortilla chips
• SHS: 3 ounces of Mandarin orange Chicken, 6 ounces of veggie fried rice, 1 egg roll, 1 cup of roasted broccoli, 1 cup of stir fry mixed veg

Tuesday: Mandarin Orange Chicken (prek-8) Wings and Rings (SHS)

• PreK-8: 2 ounces of Mandarin orange Chicken, 4 ounces of veggie fried rice, 0.75 cup of roasted broccoli, 0.75 cup of stir fry mixed veg
• SHS: 4 wings, 1 garlic knot, 0.75 cup onion rings, 1.5 cup kale Cranberry salad

Wednesday: Half Day Power Packs

• PreK-12: Pizza Power Pack, Hummus Power Pack, Yogurt Power Pack

Thursday: Quesadilla

• PreK-8: 1 chicken beef or cheese quesadilla, 0.75 cup of black bean corn salad, 0.75 cup of tomato cucumber salad
• SHS: 1 chicken beef or cheese quesadilla, 1 cup of black bean corn salad, 1 cup of tomato cucumber salad

Friday: Pizza (prek-8) Pulled Chicken Sandwich (SHS)

• PreK-8: 1 slice of cheese pizza, 1.5 cup of spinach strawberry salad, 0.75 cup of sweet potato fries
• SHS: Pulled Chicken Sandwich, 1 cup cuban stewed black beans, 1 cup citrus lime coleslaw

1.Payroll Questions: If you have any payroll-related questions, please contact Payroll at 978-740-1200.

2. Timesheets: Fill out online timesheets. Complete by Friday end of day. Make a copy of the "Weekly timesheet tab" and label it with the date of the Friday at the end of the week. This weeks timesheet should be labeled "9/11". Questions? Call the FNS Office.

3. Production Records: Print production records off of LINQ & turn into the FNS office at the end of the week.

4. FFVP: Make sure that you are ordering FFVP produce separately. The funds used to pay for this produce is separate from school lunch funds. This food needs to be placed with your FFVP ordering credentials.

1. Invoices

• Submit invoices weekly to the FNS office. Make sure to indicate items that did NOT come in on the invoice so that we can get a credit for the cost.

2. PreK Snack:

• Bates, Bentley and HMLS have after school snack. Please prepare according to the numbers that Michaela sent to you via email.

3. Head Cook & Cook PD

• PD from 12:30-2:30 at SHS second floor cafeteria on Wednesday 9.23