SUMMER SQUASH. North Dakota Harvest of the Month. Harvest of the Month. North Dakota Farm to School HISTORY. How to Select and Store FUN FACTS

Transcription

1 North Dakota Farm to School Harvest of the Month HISTORY Amazingly, scientists have found squash seeds (from the genus-species Cucurbita pepo, which includes summer squash) preserved in Mexican caves for more than 10,000 years! It was that long ago when domestication of summer squash originated in Mexico and Central America. Cultivation of squashes (including summer squash) quickly became popular in North, Central, and South America, and Native Americans often referred to squashes as one of the three sisters alongside of corn (maize) and beans. Squashes were one of the North American foods that Columbus brought back to Spain from North America, and Portuguese and Spanish explorers introduced squashes to many parts of the world. SOURCE: FUN FACTS 1. Zucchinis contain 95 percent water; One zucchini has just 25 calories. 2. The flower of the zucchini plant is also edible. Fried squash blossoms are considered a delicacy. 3. According to World s Healthiest Foods Nutrition info, nutrients and vitamins found in zucchini can help prevent cancer and heart disease. 4. Bigger is not necessarily better. Small to medium sized zucchinis are the most flavorful and the darker the skin, the richer the nutrients. 5. Zucchini is fat free, cholesterol free, low in sodium, rich in manganese and vitamin C and has more potassium than a banana. 6. Zucchinis were first brought to the United States in the 1920s by the Italians. SUMMER SQUASH 7. Zucchini bread is one of the most popular ways to use zucchini. SOURCE: How to Select and Store When purchasing summer squash, look for ones that are heavy for their size and have shiny, unblemished rinds. Additionally, the rinds should not be very hard since this indicates that the squash are over-mature and will have hard seeds and stringy flesh. Purchase summer squash that are of average size since those that are overly large may be fibrous, while those that are overly small may be inferior in flavor. Summer squash is very fragile and should be handled with care as small punctures will lead to decay. It should be stored unwashed in an air-tight container in the refrigerator, where it will keep for about seven days. While it can be frozen, this will make the flesh much softer. We don t recommend freezing as a routine storage method. Begin by slicing your summer squash and steaming for three minutes. Steaming is prefereable to the more traditional boiling method as it minimizes water contact and therefore minimizes nutrient loss. Remove squash from steamer and let cool thoroughly before placing in freezer bags and storing in the freezer. SOURCE: Crunchy Vegetable Wraps Crunchy Vegetable Wraps Serving Size: Makes 6 servings North Dakota Harvest of the Month

2 North Dakota Farm to School Harvest of the Month SUMMER SQUASH Family-sized recipe for Crunchy Vegetable Wraps Serving Size: Makes 6 servings Ingredients 1/2 teaspoon ranch salad dressing and seasoning mix 2 tablespoons f at-free cream cheese 1/4 cup carrots, washed, chopped and grated 1/4 cup zucchini, washed and cut into small strips 1/4 cup yellow summer squash, washed and cut into small strips 1/2 tomato, washed and diced 2 tablespoons green bell pepper, washed before cutting 2 tablespoons f inely chopped chives, washed bef ore cutting 2 spinach or whole-wheat tortillas 3. Spread cream cheese onto tortillas, staying 1 inch from edge. Sprinkle vegetables over cream cheese on tortillas. Roll up tightly. Notes Nutrition Analysis Per Serving: 130 calories, 2.5 grams total fat, 1 gram saturated fat, 5 grams protein, 3 grams carbohydrates, 2 grams dietary fiber, 220 milligrams sodium, 17 percent of calories from fat and 7 percent of calories from saturated fat. Sources: Connecticut Food Policy Council for Directions 1. In a small bowl, stir ranch seasoning into cream cheese, then chill. 2. Prepare vegetables. Steam broccoli in microwave for 1 minute with 1 tablespoon water. Dear families; This month s feature recipe for North Dakota s Harvest of the Month is Crunchy Vegetable Wraps. We hope you will try this recipe with your family. This recipe may have also been served to the students during lunch. Don t forget to look for zucchini and crookneck squash at your local farmers market and/or local produce section of your grocery store in June, July and August. North Dakota Harvest of the Month

3 CrUNCHy vegetable WrApS Serving Size: ½ Wrap Ingredients for 50 Servings 2 tablespoons ranch salad dressing and seasoning mix 2⅓ cups fat-free cream cheese, softened 3 cups broccoli, washed and chopped 3 cups carrots, washed, chopped and grated 3 cups zucchini squash, washed and cut into small strips 3 cups yellow squash, washed and cut into small strips 6 cups diced tomatoes, washed before cutting 1½ cups washed, seeded and diced green bell pepper 1½ cups washed and finely chopped chives 25 (12-inch) tortillas, spinach or whole wheat Ingredients for 100 Servings ¼ cup ranch salad dressing and seasoning mix 4⅔ cups fat-free cream cheese, softened 6 cups broccoli, washed and chopped 6 cups carrots, washed, chopped and grated 6 cups zucchini squash, washed and cut into small strips 6 cups yellow squash, washed and cut into small strips 12 cups diced tomato, washed before cutting 3 cups washed, seeded and diced green bell pepper 3 cups washed, dried and finely chopped chives 50 (12-inch) tortillas, spinach or whole wheat TESTIMONIAL Oklahoma s Farm to School Program is a real asset in our five-state Southwest Region. The Oklahoma Farm to School concept benefits many local farmers and numerous school children in the state. It is a pleasure learning about and working with Oklahoma s Farm to School Program, and we at the USDA, Food and Nutrition Service, Southwest Region, wish all the best for Oklahoma s continued success in its Farm to School endeavors. Rosa Coronado, Regional Director, Special Nutrition Programs, U.S. Department of Agriculture Food and Nutrition Service, Southwest Region, Dallas, Texas Directions 1. In a large bowl, stir ranch seasoning into cream cheese; chill. 2. Prepare vegetables. Steam broccoli. 3. Spread cream cheese onto flour tortillas, staying 1-inch from edge. 4. Place vegetables on top of cream cheese layer and roll tortilla tight. Slice each tortilla in half. 5. Serve immediately or refrigerate until ready to serve. 6. Hold at 41 degrees F or lower. Adapted from a recipe created by the Connecticut Food Policy Council and Fruits and Veggies More Matters. Nutrition Analysis Per Serving g 0.09 g NO 220 mg CALORIES TOTAL FAT SATURATED TRANS FAT SODIUM FAT 1 milligram cholesterol 2.62 grams dietary fiber 13.9 grams carbohydrates 4.32 grams protein 34. Yellow Squash and Zucchini

4 SUMMEr SQUASH SLAW Serving Size: ½ cup Ingredients for 50 Servings 10 medium-size yellow summer squash, thoroughly washed, julienned 10 medium-size zucchini squash (including skin) thoroughly washed, julienned 5 medium-size (2¾ inches x 2½ inches) green bell peppers, julienned after rinsing 1⅔ cups chopped onion ¾ cup canola oil ½ cup cider vinegar ¼ cup low-fat, no-cholesterol mayonnaise ⅛ cup raw agave nectar 2½ teaspoons dried dill weed 2½ teaspoons granulated garlic 1¼ teaspoons celery salt 1¼ teaspoons black pepper Ingredients for 100 Servings 20 medium-size yellow summer squash, thoroughly washed, julienned 20 medium-size zucchini squash (including skin), thoroughly washed, julienned 10 medium-size green bell peppers, julienned after rinsing 3⅓ cups chopped onion 1½ cups canola oil 1 cup cider vinegar ½ cup low-fat, no cholesterol mayonnaise ¼ cup raw agave nectar 1 tablespoon plus 2 teaspoons dried dill weed 1 tablespoon plus 2 teaspoons granulated garlic 2½ teaspoons celery salt 2½ teaspoons black pepper Directions 1. In a large bowl, combine yellow and zucchini squash, green bell pepper and onion. 2. In a small bowl, combine remaining ingredients and mix well. Pour over squash mixture and toss to coat. Cover and refrigerate. 3. Serve with a slotted spoon. 4. Use slaw within two days. 5. Hold at 41 degrees F or lower. Submitted by Jeff Denton, Director of Child Nutrition at Ponca City Public Schools, Ponca City, OK. Nutrition Analysis Per Serving g 0.35 g 0.01 g 21.9 mg CALORIES TOTAL FAT SATURATED TRANS FAT SODIUM FAT 30. Yellow Squash and Zucchini No cholesterol 4.03 grams carbohydrates 1.19 grams dietary fiber 1.15 grams protein milligrams calcium 0.38 milligrams iron IU Vitamin A milligrams Vitamin C percent of calories from total fat 5.98 percent of calories from saturated fat 0.23 percent of calories from trans fat percent of calories from carbohydrates 8.78 percent of calories from protein

5 roasted veggie SANDWICHES Serving Size: 1 Sandwich Ingredients for 50 Servings 12½ small zucchini squash 12½ small yellow squash 12½ large red bell peppers 12½ medium-size red onions 37 cloves garlic, minced 3 cups fat-free mayonnaise ¾ cup lemon juice 1½ cups olive oil or as needed for roasting 50 slices focaccia bread, cut in half 3 cups crumbled feta cheese Ingredients for 100 Servings 25 small zucchini squash 25 small yellow squash 25 large red bell peppers 25 medium-size red onions 75 cloves garlic, minced 6 cups fat-free mayonnaise 1½ cups lemon juice 3 cups olive oil or as needed for roasting 100 slices focaccia bread, cut in half 6 cups crumbled feta cheese Directions 1. Wash zucchini, yellow squash and red bell peppers. Trim off ends. Remove seeds and membranes of peppers. 2. Slice the zucchini, yellow squash and peppers into thin slices. Slice pepper rings in half. Dice onions. 3. Mince the cloves of garlic. 4. Mix mayonnaise, minced garlic and lemon juice in a bowl. Set aside. 5. Preheat oven to 450 degrees. Brush vegetables completely with olive oil and place on large baking sheets. Roast for 7 to 8 minutes, turn vegetables and roast another 5 minutes or until tender. Remove vegetables from oven and set aside. 6. Spread about 2 teaspoons of the mayonnaise mixture on the bottom of each slice of bread and sprinkle with a teaspoon of crumbled feta cheese. Place slices of roasted yellow squash, zucchini squash, onion and bell pepper on each prepared slice of focaccia then add top slices of focaccia. Serve immediately. 7. Hold at 140 degrees F or higher. Note: A low-fat or regular mayonnaise can be substituted for the fat-free variety, but it will change the nutritional Submitted by Yeon-Ho Shin, Graduate Assistant, University Dining Services and PhD student in Hospitality Administration, and Terry Baker, Director, University Dining Services, Oklahoma State University, Stillwater, OK. Nutrition Analysis Per Serving g 2.5 g 336 mg 9.5 mg CALORIES TOTAL FAT SATURATED SODIUM CHOLESTEROL FAT No trans fat 33. Yellow Squash and Zucchini

6 pasta primavera Serving Size: 1 cup pasta, ½ cup vegetables and ½ cup sauce Ingredients for 50 Servings 1¼ pounds butter 3 cups flour 2 gallons non-fat skim milk 2 teaspoons white pepper 4 bay leaves 1 tablespoon garlic powder 12 pounds fettuccini or whole-grain pasta 4 pounds fresh broccoli, cleaned and cut into bite-size pieces (frozen broccoli can be substituted) 4 pounds fresh cauliflower, cleaned and cut into bite-size pieces (frozen cauliflower can be substituted) 4 pounds fresh carrots, cleaned and sliced into coins (frozen carrots can be substituted) 4 pounds fresh zucchini, sliced into ½ x 2-inch strips 2 pounds frozen peas 2 pounds grated fresh Parmesan cheese 2 tablespoons lemon juice Ingredients for 100 Servings 2½ pounds butter 6 cups flour 4 gallons non-fat skim milk 1 tablespoon plus 1 teaspoon white pepper 8 bay leaves 2 tablespoons garlic powder 24 pounds fettuccini or whole-wheat pasta 8 pounds fresh broccoli, cleaned and cut into bite-size pieces (frozen can be substituted) 8 pounds fresh cauliflower, cleaned and cut into bite-size pieces (frozen can be substituted) 8 pounds fresh carrots, cleaned and cut into coins (frozen can be substituted) 8 pounds fresh zucchini, cleaned and sliced into ½ x 2-inch strips 4 pounds frozen peas, 4 pounds grated fresh Parmesan cheese ¼ cup lemon juice 31. Yellow Squash and Zucchini

7 MAry S STEAMED SUMMEr SQUASH Serving Size: ¼ cup Ingredients for 50 Servings 3 pounds yellow squash 3 pounds zucchini squash 1 large onion 2 tablespoons parsley 3 cloves garlic, minced 1 teaspoon salt ½ teaspoon black pepper Ingredients for 100 Servings 6 pounds fresh yellow squash 6 pounds fresh zucchini squash 2 large onions ¼ cup parsley 6 cloves garlic, minced 2 teaspoons salt 1 teaspoon black pepper TESTIMONIAL Oklahoma was an early leader in the Farm to School movement and remains a model for other states. Thanks to Farm to School, students across the state are more actively engaged in Oklahoma s agricultural traditions while learning to make healthy food choices and support local farmers. It is a win, win, win program! Chelsey Simpson, Membership and Communications Associate, National Farm to School Network, Directions 1. Clean squash by rinsing in water. 2. Cut yellow and zucchini squash into 2-inch chunks. 3. Slice onion into 3-inch strips. 4. Mix all ingredients in a 4-inch half-pan for 50 servings, 2 pans for 100 servings. 5. Steam vegetables until crisp-tender, about 10 minutes. 6. Hold at 140 degrees F or higher. Note: Leftovers can be marinated in a little Italian dressing the second day and served cold. Submitted by Deborah S Taylor, RD/LD, SNS, Director of Shawnee School Nutrition Services, Shawnee Public Schools, Shawnee, OK. Nutrition Analysis Per Serving g 0.04 g NO 50 mg CALORIES TOTAL FAT SATURATED TRANS FAT SODIUM FAT No cholesterol 0.6 gram dietary fiber 1.86 grams carbohydrates 0.69 gram protein 29. Yellow Squash and Zucchini

8 Published on Lunchbox ( Recipe Name: Corn and Summer Squash Category / Sub-Category: Serving Guidelines Type of Pan: 2" Hotel Pan Number of Pans Needed: Elementary Portions Per Pan: 27 Secondary Portions Per Pan: 27 Elementary Serving Utensil: 6 oz. Spoodle Secondary Serving Utensil: 6 oz. Spoodle Elementary Cost per Serving: $0.57 Secondary Cost per Serving: $0.57 Recipe Total Yield Volume 2 gal, 1.39 qt Weight lb Servings By Weight By Volume Each Total Elementary 4 oz 12 Tbsp N/A 50 Servings Secondary 4 oz 12 Tbsp N/A Servings Analysis Meat / Meat Alternate (oz) Grains / Breads (Servings) Elementary Secondary Vegetables / Fruits (Cups) Ingredients Instruction As Purchased Prepped by Weight Prepped by Volume Prepped Each Corn, Frozen 5.98 lb 5.98 lb 1 gal, 1.12 qt Vegetable Oil 6 Tbsp, 2.5 tsp 3.42 oz 6 Tbsp, 2.5 tsp Onion, Yellow small diced 2.56 lb 2.3 lb 1 qt, 1.12 C Zucchini small diced 9.1 lb 8.54 lb 2 gal, 1.39 qt Garlic, Fresh minced 1.94 oz 1.71 oz 6 Tbsp, 2.5 tsp Salt, Kosher 0.64 oz 0.64 oz 1 Tbsp, 0.84 tsp Basil, Fresh chopped 3.81 oz 2.13 oz 1 C, Tbsp Method 1. Thaw frozen corn on sheet pans overnight under refrigeration. Drain well in a colander. 2. Heat oil in a pan or tilt skillet over medium high heat. 3. Add garlic and salt and cook briefly taking care not to over cook the zucchini. 4. If cooking for same day service, add corn and cook through. 5. Add basil and mix well. 6. Portion into 2 inch hotel pans and hold hot for service according to HACCP SOP. 7. If cooking for following day service, cool the zucchini on sheet pans until below 40 degrees. 8. Combine cold zucchini, corn and basil. 9. Portion into 2 inch hotel pans. 10. Refrigerate until ready to serve. 11. Reheat, covered in a 350 degree oven until internal temperature reaches 165. Page 1 of 2

9 Published on Lunchbox ( Shopping List Stock Number Case Description Loc. Cases Broken Units Unit Description 2505 CORN KERN FZN 24# PKGE (4LB) 1309 OIL VEGETABLE 6/1GAL GALLON (1) 2413 ONION YELLOW JUMBO # LB 2426 SQUASH, ZUCCHINI MEDIUM LB 2416 GARLIC WHL PER LB LB 1011 SALT KOSHER BOX (3 LB) 2434 HERBS, BASIL PER 1/4# OZ Source URL: Links: [1] [2] [3] [4] [5] [6] [7] Corn and Summer Squash.pdf Corn and Summer Squash INGREDIENTS: Zucchini Squash, Corn, Onion, vegetable oil, Basil, Garlic, kosher salt. Page 2 of 2

10 Published on Lunchbox ( Recipe Name: Zucchini, Roasted Category / Sub-Category: Serving Guidelines Amount Per Pan: 8 lb (Weight before cooking) Elementary Serving Utensil: 6 oz. spoodle Secondary Serving Utensil: 6 oz. spoodle Elementary Cost per Serving: $0.51 Secondary Cost per Serving: $0.51 Recipe Total Yield Volume 2 gal, 7.17 Tbsp Weight 9.46 lb Servings By Weight By Volume Each Total Elementary 3 oz 12 Tbsp N/A 50 Servings Secondary 3 oz 12 Tbsp N/A Servings Analysis Meat / Meat Alternate (oz) Grains / Breads (Servings) Elementary Secondary Vegetables / Fruits (Cups) Ingredients Instruction As Purchased Prepped by Weight Prepped by Volume Prepped Each Zucchini Cut into 1/4-inch half moons 17.3 lb lb 4 gal, Tbsp Vegetable Oil 5 Tbsp, 1.22 tsp 2.7 oz 5 Tbsp, 1.22 tsp Red Pepper Flakes, Crushed 0.34 oz 0.34 oz 2.03 tsp Salt, Kosher 1.18 oz 1.18 oz 2 Tbsp, 0.08 tsp Black Pepper, Ground 0.16 oz 0.16 oz 2.03 tsp Method 1. In a large mixing bowl, toss zucchini with vegetable oil, red pepper flakes, salt and pepper. Mix thoroughly. 2. Spread zucchini on parchment lined sheet trays in a single layer. Do not overcrowd the trays. 3. Roast in a 350F convection oven with fan on high. 4. Check zucchini after 20 minutes. 5. Continue roasting for 5-10 minutes if necessary, until zucchini is slightly caramelized and tender. 6. Transfer into 2-inch hotel pans and hold hot for service or cool according to HACCP SOP. 7. Reheat, covered, in a 350 degree oven to 165 degrees. Shopping List Stock Number Case Description Loc. Cases Broken Units Unit Description 2426 SQUASH, ZUCCHINI MEDIUM LB 1309 OIL VEGETABLE 6/1GAL GALLON (1) 1033 SPICE, PEPPER RED OZ Page 1 of 2

11 Published on Lunchbox ( Stock Number Case Description Loc. Cases Broken Units Unit Description CRUSHED 12 OZ 1011 SALT KOSHER BOX (3 LB) 1020 SPICE PEP BLK 18OZ OZ Source URL: Links: [1] [2] [3] [4] [5] [6] [7] Zucchini, Roasted.pdf Zucchini, Roasted INGREDIENTS: Zucchini Squash, vegetable oil, kosher salt, Pepper, Chili Pepper. Page 2 of 2

12 North Dakota Farm to School Harvest of the Month HISTORY Amazingly, scientists have found squash seeds (from the genus-species Cucurbita pepo, which includes summer squash) preserved in Mexican caves for more than 10,000 years! It was that long ago when domestication of summer squash originated in Mexico and Central America. Cultivation of squashes (including summer squash) quickly became popular in North, Central, and South America, and Native Americans often referred to squashes as one of the three sisters alongside of corn (maize) and beans. Squashes were one of the North American foods that Columbus brought back to Spain from North America, and Portuguese and Spanish explorers introduced squashes to many parts of the world. SOURCE: FUN FACTS 1. Zucchinis contain 95 percent water; One zucchini has just 25 calories. 2. The flower of the zucchini plant is also edible. Fried squash blossoms are considered a delicacy. 3. According to World s Healthiest Foods Nutrition info, nutrients and vitamins found in zucchini can help prevent cancer and heart disease. 4. Bigger is not necessarily better. Small to medium sized zucchinis are the most flavorful and the darker the skin, the richer the nutrients. 5. Zucchini is fat free, cholesterol free, low in sodium, rich in manganese and vitamin C and has more potassium than a banana. 6. Zucchinis were first brought to the United States in the 1920s by the Italians. SUMMER SQUASH 7. Zucchini bread is one of the most popular ways to use zucchini. SOURCE: How to Select and Store When purchasing summer squash, look for ones that are heavy for their size and have shiny, unblemished rinds. Additionally, the rinds should not be very hard since this indicates that the squash are over-mature and will have hard seeds and stringy flesh. Purchase summer squash that are of average size since those that are overly large may be fibrous, while those that are overly small may be inferior in flavor. Summer squash is very fragile and should be handled with care as small punctures will lead to decay. It should be stored unwashed in an air-tight container in the refrigerator, where it will keep for about seven days. While it can be frozen, this will make the flesh much softer. We don t recommend freezing as a routine storage method. Begin by slicing your summer squash and steaming for three minutes. Steaming is prefereable to the more traditional boiling method as it minimizes water contact and therefore minimizes nutrient loss. Remove squash from steamer and let cool thoroughly before placing in freezer bags and storing in the freezer. SOURCE: North Dakota Harvest of the Month

13 North Dakota Farm to School Harvest of the Month SUMMER SQUASH Family-sized recipe for Crunchy Vegetable Wraps Serving Size: Makes 6 servings Ingredients 1/2 teaspoon ranch salad dressing and seasoning mix 2 tablespoons f at-free cream cheese 1/4 cup carrots, washed, chopped and grated 1/4 cup zucchini, washed and cut into small strips 1/4 cup yellow summer squash, washed and cut into small strips 1/2 tomato, washed and diced 2 tablespoons green bell pepper, washed before cutting 2 tablespoons f inely chopped chives, washed bef ore cutting 2 spinach or whole-wheat tortillas 3. Spread cream cheese onto tortillas, staying 1 inch from edge. Sprinkle vegetables over cream cheese on tortillas. Roll up tightly. Notes Nutrition Analysis Per Serving: 130 calories, 2.5 grams total fat, 1 gram saturated fat, 5 grams protein, 3 grams carbohydrates, 2 grams dietary fiber, 220 milligrams sodium, 17 percent of calories from fat and 7 percent of calories from saturated fat. Sources: Connecticut Food Policy Council for Directions 1. In a small bowl, stir ranch seasoning into cream cheese, then chill. 2. Prepare vegetables. Steam broccoli in microwave for 1 minute with 1 tablespoon water. Dear families; This month s feature recipe for North Dakota s Harvest of the Month is Crunchy Vegetable Wraps. We hope you will try this recipe with your family. This recipe may have also been served to the students during lunch. Don t forget to look for zucchini and crookneck squash at your local farmers market and/or local produce section of your grocery store in June, July and August. North Dakota Harvest of the Month