Grant Opportunities
WSDA Farm to School Purchasing Grant 2025–2027
Washington State Department of Agriculture (WSDA) is publishing planning information and updates on the 2025–2027 Farm to School Purchasing Grant online. Please visit the grant webpage for updates.
Harvest of the Month
OSPI is excited to feature Blackberries in June.
Fun Facts
- Blackberries get their deep color from anthocyanins.
- The Trailing Blackberry (Rubus ursinus) is native to Washington.
Other Resources
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Resources
Submit a Recipe for the Harvest of the Season Initiative
OSPI received a USDA Farm to School Grant to create a toolkit to support sponsors in implementing Harvest of the Month programs featuring the following 24 Washington-grown foods.
- Alliums - Onions, Garlic and Leeks
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- Pulses - Lentils and Garbanzos
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- Brassicas - Broccoli, Cauliflower, Romanesco
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- Hardy Greens - Cabbage, Collards, Chard and Kale
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This initiative will celebrate the seasonal bounty of Washington and will be available to sponsors in school year 2026–2027. The toolkit will include recipes featuring these foods.
Share your favorite breakfast, lunch, snack or supper recipes using one or more of the 24 foods. Selected recipes will be included in the toolkit, with credit to the sponsor who submitted it, giving you the opportunity to shine and share your culinary creations with a wider audience.
We can't wait to see what you cook up. Submit one or more of your favorite recipes today!
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NEW! Utilizing Raw Animal Proteins in School Meals Resource Sheet
OSPI is pleased to announce the release of a new resource for sponsors who are currently utilizing or considering the use of raw animal proteins in their kitchens. The Utilizing Raw Animal Proteins in School Meals Resource Sheet provides information on connecting with local health jurisdictions, accessing food safety trainings, and utilizing food safety and procurement resources.
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Through Power Up Your Program courses this year, sponsors from across the state are working to enhance nutrition education and cultural connections for their students and families. Participants are boosting engagement, creating new partnerships, and providing impactful food and nutrition education. There are a few spots still open to join the school year (SY) 2025–26 cohort. To join, complete the registration form by June 30.
West Valley School District (Yakima) — Introducing Global Flavors with Six New Community-Sourced Recipes
As SY 2024–25 Power Up Your Program cohort members, Magieline Benedicto and Kelly Cadousteau brought new flavors to West Valley’s district-wide multicultural celebration. They collaborated with SNAP-Ed partners, community members, and school staff to source and develop six diverse recipes: chicken adobo, chicken yakisoba, poutine, chicken quesadillas, enchilada nachos, and Hawaiian BBQ pork. Prior to the event, they tested recipes with student groups, school staff, and child nutrition team members.
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At the culminating event, the duo dished tasty samples to school community members. This year marked the first time in a decade that food was featured at the multicultural celebration, and Magieline and Kelly received great feedback! Next year, the team plans to feature these dishes during National School Lunch week, incorporate several recipes into their district menu, and develop new recipes for sampling at next year’s event. |
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Ellensburg School District — Family Survey Inspires Flavorful Pozole Recipe
Alexandra Epstein-Solfield came into Power Up Your Program focused on gathering community input and soliciting ideas for new menu items. In the spring, she launched a family survey and received over 41 responses. Results indicated a desire for more authentic Latin American menu items. With Chef Todd, Alexandra developed a child nutrition compliant pozole recipe. The Celebration of Culture Night hosted at Ida Nason Aronica Elementary provided a perfect opportunity for the meal team to get real-time feedback on the new recipe.
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They handed out over 150 taste test portions of pozole to community members, with garnishes including radishes, cilantro, cabbage, lime, and tortilla chips. The team received positive feedback. With some recipe tweaks, pozole was put on the middle school menu in mid-May. It was a hit!
Interested in joining the SY 2025–26 cohort? Register by June 30 to save your spot. Choose from four pathways:
- Nutrition Education
- Promotion & Marketing - New!
- Culturally Inclusive Meals
- Local School Wellness Policies - New!
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Questions? Email CNSTraining@k12.wa.us.
This project was funded using United States Department of Agriculture (USDA) grant funds.
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