“Salad Days” start at SES
For the second half of the year, the monthly farm-to-table events at Sidney Elementary School will take on the role of salad days.
Salad Days will be held once a month during lunchtimes. The event will feature a healthy salad prepared and served by elementary students.
The program opened Wednesday with students experiencing a chickpea salad with fresh carrots, celery, onions, and honey-lime vinaigrette.
This years has been designated the International Year of Pulses by the UN Food and Agriculture Association. In conjunction with that, Salad Days will feature dishes that incorporate pulses, such as chickpeas, lentils, and black beans; grains such as quinoa and sorghum; as well as a variety of fruits and vegetables.
Groups of students will participate in the preparation and serving of the salads each month.
Salad Days and the Farm-to-Table program at SES is a collaboration of Sidney food services, the Green Thumb Growers Guild, and Cornell Cooperative Extension.
Future dates:
- February 24: Cole slaw with cabbage, black beans, raisins, sesame seeds, and New York maple syrup.
- March 16: Quinoa tabouli salad with tomatoes, onions, grated carrots, parsley, and mint.
- April 20: Lentil salad with, kale, celery, chopped onions, cranberries, and apple cider.
- May 18: Sorghum salad with avocado, cucumbers, cherry tomatoes, cilantro, green peppers, and fresh pineapple slices.
- June 15: Fruit salad featuring strawberries, apples, chia seeds, yogurt, and New York honey.
For a photo gallery of Wednesday’s lunch, please click here.
Please see the attached flier for information.
Attachments Available To Download:
Posted: Wednesday, January 20, 2016