The Ken-Ton Farm to School Program, funding made possible by New York State Department of Agriculture and Markets Farm To School Grant, enters the month of May with a family-friendly activity and two new harvests of the month: lettuce and garlic!
The school lunch menu will include cheesy garlic bread and a side salad with hydroponic lettuce and microgreens. There’s also a free activity for all Ken-Ton School District students later this month: a drive-thru smoothie event taking place on Thursday, May 25th at the Hoover Complex. More information can be found below. Sign-up is required by clicking here.
It’s also important to note that May 5th marks School Lunch Hero Day and we’d like to take this time to thank all of the incredible workers in our Food Service Department for all you do!
Below you’ll find this month’s special recipe featuring our harvest of the month, garlic.
Roasted Garlic
SERVINGS: 15 | PREP: 5 Minutes
INGREDIENTS
- 10 medium heads garlic
- 3 tablespoons olive oil
INSTRUCTIONS
- Preheat oven to 400 degrees F (200 degrees C)
- Arrange heads of garlic on a baking sheet and sprinkle garlic with olive oil
- Bake for 40 minutes to 1 hour. When the garlic is soft and squeezable, it’s ready
- Remove, let cool, and serve
