skip nav
Tweet

Farm to School Cookbooks

Are you looking for some ideas and inspiration for your farm to school program? Here is a list of cookbooks from around the United States that feature recipes with fresh local products. Check out WSDA Washington-Grown Produce Seasonality Charts - for Vegetables & Legumes and for Fruit & Herbs - to find out what is seasonaly available in Washington State as you review the cookbooks and plan your menus. Also, our WA Grown Food Kit features recipes, basic information about selected Washington products including nutrition, tips for selecting, storing and safe handling, and educational tie-ins. **We welcome contributions and will continuously add resources over time. Please share your cookbook! contact us**

Cookbooks from around the States:

WA Schools Scratch Cooking Recipe Book - cover image"Washington State Schools 'Scratch Cooking' Recipe Book" [external link] by OSPI Child Nutrition Services (September 2013). This Recipe Book is a compilation of recipes that are currently being used in local education agencies across Washington State and is designed to share recipes across Washington State schools. The recipes naturally use many ingredients grown or raised in Washington State - a perfect tool for your farm to school program.

 

What's Cooking? USDA Mixing Bowl"Recipes for Healthy Kids: Cookbook for Schools"  [external link]
The recipes for 50 and 100 servings in this cookbook from USDA feature foods both children and adults should consume more of: dark green and orange vegetables, dry beans and peas, and whole grains. All of these healthy recipes are low in total fat, saturated fat, sugar and sodium. With fun names like Porcupine Sliders, Smokin' Powerhouse Chili, and Squish Squash Lasagna, these kid-tested, kid-approved recipes are sure to please children and be an instant hit!

 

New School Cuisine - cover page"New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks" [external link] by Vermont Food Education Every Day (VT FEED), Vermont Agency of Education, Vermont School Nutrition Association, and USDA Team Nutrition (December 2013). Each recipe is in USDA format, yields school-sized quantities, includes a nutritional analysis and contains information on the specific food components for the USDA meal pattern. This cookbook shows Vermont farms' roles in school lunches and the relationship that school food personnel have with their school communities.

Cooking CA Food in K-12 - cover image"Cooking with California Food in K-12 Schools" [external link] by the Center for Ecoliteracy (2011) This cookbook is based on six dishes students know and love, five ethnic flavor profiles, and four seasons and offers ideas for adding more fresh, local, healthy foods to school lunches. It also describes a tested plan for effective professional development for food services staff. - both English & Spanish versions available -

 

The recipe books below may be easily adapted to a Farm to Preschool program by emphasizing Washington grown agricultural products. All recipes include CACFP crediting information.

Recipes for Childcare Centers by Public Health Seattle & King County - Child Care Health Program. WSDA adapted to make it adaptable to a Farm to Preschool program. All recipes include CACFP crediting information and highlight agricultural products available from Washington State. Washington Grown Produce Seasonality Charts included as appendices.

image of Let's Move Recipes for Healthy KidsRecipes for Healthy Kids: Cookbook for Child Care Centers [external link] by USDA Team Nutrition and Let's Move! This recipe book includes  kid-tested recipes from a variety of cultural backgrounds. Crediting information for these recipes can be found using this crediting chart

 

image of fruit and veggie quantity cookbookFruit and Veggie Quantity Cookbook [external link] by NH Obesity Prevention Program Department of Health and Human Services. This cookbook includes CACFP credited recipes for soups, salads, breakfast items, side dishes, and main dishes.

 



South Dakota Physical Activities and Healthy Snacks for Young Children
 [external link] by South Dakota Department of Education and USDA Team Nutrition. These recipe and physical activity cards include tips for involving young children in food preparation, creating healthy snacks, and introducing new foods to picky eaters. Recipes are credited and include suggested readings and activities.

Snacks That Count: Recipes for Nutritious Snacks [external link] by Texas Department of Agriculture. Recipes include CACFP crediting and satisfy CACFP snack requirements for children ages 1-5. A key indicates if children can be involved in preparation.

Care Connection: Cooking Connection [external link] by the National Food Service Management Institute. Each lesson on this website provides a snack recipe, a suggested corresponding book, and opportunities for child participation. The lesson also includes nutrition information. Snacks include CACFP crediting and are either reimbursable or include tips on what should be added to qualify. Moo-Juice Smoothie, It’s Potato Time, Vegetables and Wraps, and Yummy Hummus could all be made using Washington produce.

Last Updated: 9/28/2017