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Anatomy of a Farm to School Salad

Salad is a mainstay of Farm to School menus. Each week, Providence Farm harvests 2 lbs of beautiful salad greens for the Farm to School program. Purple kale, sweet arugula flowers, spicy radicchio, tart red-veined sorrel, crispy curly endive, rainbow stemmed chard and delicate mizuna, to name just a few I pulled from the salad bag this week. Preparing a salad of freshly picked local greens seemed to be a wonder this week when out the kitchen window snow was falling. I am continually thankful for the heated greenhouse and the hard work of everyone at Providence Farm.

The variety of textures, flavours and colours of the salad greens nicely complements the warm winter comfort food that has been on the Farm to School Menu lately. This week, salad was served alongside a pasta bake featuring Baird Brothers Farm's grass-fed beef and focaccia bread featuring Stillmeadow Farm wheat, topped with camamelized sweet potatoes from Terra Nossa Farm.
The Week's Farm to School Lunch

No recipes this week, as the menu was quite simple. The pasta bake was made from a basic tomato beef pasta sauce baked with penne noodles topped with cheese. The foccacia bread was a ciabatta bread recipe of only flour, water, salt and yeast. I caramalized the sweet potato rounds before pressing them into the top of the bread dough along with garlic cloves, rosemary and smoked sea salt, just before baking. And the salad was greens tossed with croutons and a light, creamy dressing made with yogurt.