FNS- SUMMER EATS

Only a few more weeks of Summer! We have served over 25,000 meals so far. You should all be incredibly proud of the work you have done to supply our kiddos with nutritious meals during the summer months while school is out.

Our School Gardens are still in Peak Production! This week we are thrilled to let our hyper-local produce grown in our very own Salem Public Schools gardens shine.

This week's featured harvest includes:

• Cucamelon 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.

We are still leveraging DoD Fresh Produce for the remainder of our produce needs that cannot be sourced locally. You should have placed produce for the last week of operating last week. If you did not place this order, call the office.

For the remainder of August, 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 12th and 18th.

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 8.10:

• Receiving Driscoll, Local Produce & DOD Produce.

Tuesday 8.11:

• Receiving: Mansfield
• Ordering: Fantini for Friday 8.13 - Thursday 8.20

Wednesday 8.12:

• Ordering
• Driscoll for Tuesday 8.18- Friday 8.21
• Commodity items for Monday 8.12 - Friday 8.21 Commodity Spreadsheet
• We have: wings, chicken, beef, Paninis, macaroni elbows, Sunbutter & more! (PLEASE place commodity order BEFORE Driscoll & Produce Connection).
• Paper for Tuesday 8.18- Friday 8.21
• Milk for Thursday 8.13 to Monday 8.17

Thursday 8.13: Receiving: Fantini

Friday 8.14: Ordering: Milk for Tuesday 8.18 - Friday 8.21

Weekly Vegetarian Meals:

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

• 2 ounces of BBQ chicken (use commodity diced chicken), 0.5 cup of Mac and cheese, 0.5 cup of creamy coleslaw, 0.5 cup of roasted Summer squash and zucchini, 1 garlic knot

Tuesday: Beef Tacos

• 2 ounces of ground beef with 1 WG tortilla and 1 ounce of shredded cheese, 0.5 cup black bean corn salsa (MIX IN DICED CHERRY, BIG BEEF TOMATOES & CILANTRO INTO THIS SALSA FROM SHS GARDEN), 0.25 cup salsa, 0.5 cup bell pepper strips (USE SHS BELL PEPPERS FIRST)

Wednesday: Chef's Choice

• Chef's Choice Document

Thursday: Pizza Power Pack

• 1 section filled with pita bread (or panini bread if you still have it), 1 section filled with Shredded cheese & pepperoni, 1 section filled with bell pepper strips (USE SHS BELL PEPPERS FIRST), 1 section with tomato sauce (0.5 cup)

Friday: Turkey Club

• 1 Turkey Club with 2 ounces of turkey, 1 slice of cheese, 2 slices of turkey bacon, lettuce and tomato slice, 1.5 cup garden salad (USE TOMATOES & CUCUMBERS 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. Production records: Make sure you are printing & completing production records daily. Submit to office each week.Production Record Template

2. If your program is ending, please ensure you are leaving the kitchen as you found it. Ensure the counters are wiped down, everything is put away, all equipment is clean, and all SFSP records are turned into the FNS office (including invoices).