Alabama State Department of Education October 2018 Volume 5: Issue 3 Lunchroom Inspiration This year I have asked my CNP managers to take photos of their daily lunches for me to post on our FB page, Sylacauga School Nutrition. The manager at Indian Valley Elementary, Lisa Garrett, has turned food photography into an art. My goodness, she makes the Corn Dog lunch so appetizing it looks gourmet! This is our campaign to fight Fake News and stay ahead of the nay-sayers who complain about school lunch. I would also like to point out that we do not have a supplemental bid. Everything is either purchased from SWP or USDA commodities. I am blessed with a fabulous staff and want to toot their horn by sharing their successes. Kelley Wassermann CNP Director Like them on Facebook as Sylacauga School Nutrition!
Sylacauga City Bibb County USDA fresh watermelons, oranges and grape tomatoes. It s what s for lunch at Brent Elementary School. It is a Minion FFV day! #Alabamafarmtoschool
Updates and Reminders. The Menu Planner for USDA has been updated for School 2018-2019. Click the picture to check it out! Upcoming Events Farm to School Month Begin Verification Process National School Lunch Week October Claims Due Apple Crunch Day October October 1st October 15 th -19th October 20 th October 24 th Update Verification Summary Report October 31 st Fall Director s Conference November 7 th -9 th Deadline for Verification Completion November 15 th
October is Farm to School Month! Join us and thousands of schools, early care and education sites, and farms across the country as we celebrate food education, school gardens and lunch tray s filled with healthy, local ingredients. Everyone can celebrate! Find ideas and activities in the Alabama Farm to School Month and National School Lunch Week Toolkit! The toolkit provides resources such as the Farm to School Taste Test Guide, links to social media content, stickers, and pre-written press releases. Click here to access the toolkit. October DoD Fresh Program Deliveries Apples (1 delivery) are from Scott s Orchard in Hazel Green, AL Sweet potatoes (1 delivery) from Haynes Farming Company in Cullman County, AL Grape tomatoes (1 delivery) are from J&J Tomatoes in Anniston, AL Apple Crunch Day Please join us for this year s Apple Crunch Day on October 24th! Apple Crunch Day is a fun, easy way to celebrate Farm to School Month. Alabama is joining states across the county to celebrate healthy and local foods. Schools are encouraged to participate by serving apples in school lunch. Districts, schools, classrooms, and early care and education centers can register their crunch online by clicking here.
Marshall County Pico de Gallo made with Alabama-grown grape tomatoes! Follow them on Twitter: @Marshall_CNP Geneva County Local sweet potatoes and grape tomatoes garnish the school lunch line at Samson High School.
Beef Tamale Pie USDA Recipe D-150 for Schools Makes: 50 servings Ingredients 2 Tbsp garlic powder 1 ½ tsp ground black pepper 1 Tbsp salt ¼ cup chili powder 3 Tbsp ground cumin 1 Tbsp paprika 1 Tbsp onion powder 5 lb. 14 oz raw ground beef (no more than 15% fat) 2 2/3 cups fresh onions, chopped 1 ½ cups fresh green bell peppers 1 ½ cups fresh red bell peppers 2 ¾ cups frozen corn 3 ½ cups fresh cilantro 1 qt 1 cup water 3 cups (1/4 No. 10 can) canned no-salt-added tomato paste 1 qt 2 ¼ cups (1/2 No. 10 can) canned no-salt-added tomatoes, undrained 3 cups whole wheat flour 2 ½ cups white whole-grain cornmeal 1 cup sugar ¼ cup baking powder 1 ½ tsp salt 2/3 cup frozen whole eggs, thawed 3 ½ cups nonfat milk ½ cup canola oil Directions 1. Combine all spices in a bowl. Stir well. 2. Place ground beef and half of spices in a medium stock pot. Heat over medium high heat uncovered for 5-8 minutes. Stir often until meat is well done. 3. Critical Control Point: Heat to 165 F or higher for at least 15 seconds. 4. Remove beef from heat. Drain beef in a colander. Set aside for step 7. 5. Return pot back to heat. Add onions, peppers, corn, cilantro, and remaining spices. Stir for 30 seconds. 6. Add water. After one minute reduce heat to low. 7. Add tomato paste, diced tomatoes, and drained ground beef. Stir well. Simmer uncovered over low heat for 10-15 minutes. 8. If desired, prepare ground beef mixture ahead and refrigerate overnight. 9. Critical Control Point: Heat to 165 F or higher for at least 15 seconds. 10. Pour 3 qt 2 cups (about 7 lb. 6 oz.) mixture into each steam table pan (12" x 20" x 2 1/2"). For 50 servings, use 2 pans. 11. Set aside for step 16.
12. Critical Control Point: Cool to 41 F or lower within 4 hours. 13. For cornbread topping: Combine flour, cornmeal, sugar, baking powder, and salt in a commercial mixer (batch as needed). Using a paddle attachment, mix for 1 minute on low speed. 14. Combine eggs, milk, and oil in a large bowl. Stir well. Add egg mixture to dry ingredients. Mix until dry ingredients are moistened. DO NOT OVERMIX. For 50 servings, mix for 2-3 minutes on medium speed. 15. Cool meat mixture slightly before pouring batter on top. 16. Pour 2 lb. 4 oz. (3 3/4 cups) batter over cooled meat mixture in each pan and spread into corners of pan. 17. Bake until lightly browned: Conventional oven: 400 F for 30-35 minutes. Convection oven: 350 F for 20-25 minutes. 18. Critical Control Point: Hold for hot service at 135 F or higher. 19. Remove from oven. Cool for 10 minutes. 20. Portion: Cut each pan 5 x 5 (25 pieces per pan). NSLP/SBP Crediting Information: 1 piece provides 1.5 oz. equivalent meat/meat alternate, 3/8 cup red/orange vegetable, and 1 oz equivalent grains. USDA s Tools for Schools This month, we are highlighting the Nutrition Education and Promotion section! Click here to access these posters and other nutrition resources. Elementary Poster Middle School Poster
Please send all submissions for the newsletter to Devin Williamson at dwilliamson@alsde.edu. *A photo release for any pictures of children sent to ALSDE should be kept on file at the local office* USDA Non-Discrimination Statement In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov. This institution is an equal opportunity provider.