FNS- SUMMER EATS

Summer harvest season is still 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

• Kale from Bardwell Farm

• Romaine from Applefield 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 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 10–14 ordering cycle when placing your weekly produce orders.

August menus are here & linked below!

Two days this week we are pivoting to "Chef's Choice" meals to cut down on ordering and 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 7.27:

• Receiving Driscoll, Local Produce & DOD Produce.

Tuesday 7.28:

• Receiving: Mansfield
• Ordering: Fantini for Friday 7.31 - Thursday 8.6

Wednesday 7.29:

• Ordering
• Driscoll for Tuesday 8.4- Monday 8.10
• DOD Produce: Ordering for the week of 8.3-8.7 DOD Order Form
• Commodity items for Monday 8.3 - Friday 8.7 Commodity Spreadsheet
• We have: wings, chicken, beef, Paninis, macaroni elbows, Sunbutter & more! (PLEASE place commodity order BEFORE Driscoll & Produce Connection).
• Paper for Tuesday 8.4- Monday 8.10
• Milk for Thursday 7.30 to Monday 8.3

Thursday 7.30: Receiving: Fantini

Friday 7.31: Ordering: Milk for Tuesday 8.6 - Thursday 8.6

Weekly Vegetarian Meals:

• Sunbutter and Jelly Sandwich with Farm Fresh Veggie Sticks, 1 bag of Chips
• Yogurt PowerPack with a Muffin, Farm Fresh Veggie Sticks, & Local Fruit

• Ritz Crackers, Cheese Cubes, 0.5 Carrot sticks & Dressing, Fresh Fruit (USE THE LOCAL CUCUMBERS FROM THE SHS GARDEN FIRST- MIX WITH CARROTS)

Tuesday: Buffalo Chicken Dip

• 6 ounces of Buffalo Chicken Dip, 12-15 tortilla chips, 0.5 cup celery & carrot sticks, fresh fruit

Wednesday: Chef's Choice

• Chef's Choice Document

Thursday: Pizza

• 1 slice of pizza, 1.5 cup side salad with local Lettuce, sidekick

Friday: Chef's Choice

• Chef's Choice Document

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 "7.24", last weeks payroll was labeled "7.17"

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 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