Kelso fifth graders put their taste buds to the test with the fifth annual Test Kitchen Contest where they decided on a new dish to add to their school lunch menu. This year’s contest focused on using local ingredients and local raw ground beef. 

In a Chopped-style challenge, Kelso School District kitchen staff were unaware of the ingredients available to use until the competition began. The kitchen staff competed in four teams to create new dishes for the student judges to taste test. Recipes included a beef pasta bake, shepherd’s pie and sloppy joes. Dishes were ranked based on appearance and flavor. While the staff preferred the shepherd's pie, the winning dish, voted on by the student judges, was a homemade beef goulash which will be featured on the school lunch menu. Read more about the Test Kitchen Contest.

They also celebrated Thanksgiving in style; with chef Greg dressed for the occasion.

Harvest of the Month

OSPI’s Harvest of the Month resource sheets help districts feature seasonal, Washington-grown foods. For January, we’re spotlighting cabbage. Each sheet includes fun facts, nutrition highlights, selection and storage tips, recipe ideas, and classroom/cafeteria activities.

Access the cabbage resource sheet on the Farm to School webpage under Harvest of the Month. If you don’t have access to cabbage near you or want to feature another food item, check out past Harvest of the Month resource pages on the OSPI Farm to School webpage under the Harvest of the Month drop-down menu. What local item will you feature this month?

For support sourcing HOM items, email farmtocnp@k12.wa.us.

Farm to School Specialist

We’re excited to introduce Cassandra Hayes, Farm to School Specialist. She will be supporting schools and community partners to bring more Washington-grown foods to students’ plates.

Cassandra is passionate about the connection between farms, food, and students. With experience as a School Nutrition Director and farmer, she will help bring local food into cafeterias and classrooms, fostering healthy eating habits and strong communities.

At OSPI, Cassandra supports schools to source Washington-grown foods connecting them to local farmers and food producers and sharing tools and training to make local purchasing easier. She also promotes creative ways to feature local foods in school environments and works with districts to overcome challenges like tight budgets and supply chain coordination while building sustainable farm to school programs that strengthen Washington’s farms and communities.