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On Tuesday we served our first lunch as part of our Farm to School Program.  This marked the start of our weekly lunch program, providing farm fresh lunch options one day a week at Quamichan Middle school. The program offers a healthy lunch option, while connecting the classroom to the field and supporting local agriculture. Our first lunch was greeted enthusiastically by students. One student exclaimed, “I don’t even usually like salads, but this salad is awesome!”

Thank you to all the farmers this week who supplied us with beautiful fresh ingredients! Thanks to David Quist for chicken, Makaria Farms for carrots, Providence Farms for greens, Duncan Butcher for bacon, Maple Groove Farm for garlic and Corefield Café for bread.

Lunch Menu: Local Chicken Noodle Soup and Fresh Green Salad

Chicken Noodle Soup
3 Tbsp olive oil
2 onions
1 bunch celery
8 cloves garlic
3 bunches carrots
2 litres chicken stock
12 cups diced chicken
500 g whole wheat pasta noodles

Sauté  onions in oil until translucent.  Add celery, garlic and carrots and continue sautéing for 15 minutes. Add chicken stock and bring to a boil.
Lightly cook chicken in oiled frying pan. Add cooked chicken to soup and return pot to a boil. Add noodles. Cook for 15 min. Season to taste.

Green Salad
2 lbs baby greens
3 cucumbers, diced
12 eggs, hard boiled and chopped
2 lbs bacon, cooked and chopped

Salad Dressing
1/2 cup olive oil
1/3 cup maple syrup
1/3 cup white wine vinegar
1 tsp garlic powder
1 tsp dry mustard

Wisk together dressing ingredients.
Toss dressing over greens and cucumbers.
Top salad with egg and bacon.