The ICSD Farm to Table Program is a 5 year federal grant funded summer and afterschool program. Each of the programs at four ICSD elementary schools (Beverly J. Martin, Belle Sherman, Cayuga Heights, and Enfield) created a case study that investigates some aspect of how food gets from the farm to the table. We partnered with Cornell Cooperative Extension and the Food Studies Institute. Teachers also worked closely with the Youth Farm and many other local farms and food producers on weekly field trips. We created a menu with ICSD Child Nutrition that allowed students to prepare and eat whole foods, including fresh local fruits and vegetables. In our first year we engaged over 100 2nd and 3rd graders and their families in this exciting work.
The program culminated with a harvest dinner at LACS showcasing student learning. Students shared food with their families, teachers and community partners. Our menu featured locally sourced produce prepared by local chefs and student-made kale chips, tossed kale salad, homemade salad dressings, potato soup, rice and bean burritos, and apple crisp. Read more about the harvest dinner here.
Thank you to the local restaurants and farms who donated to our feast!
- Just a Taste (braised greens with produce from Stick and Stone Farm)
- Dano's Heuriger (broccoli casserole with produce from Blue Heron Farm)
- Agava (roasted acorn squash with produce from Stick and Stone Farm)
- Byrne Dairy (ice cream)
- Just Desserts (gingerbread)
- Gimme! Coffee
- Kingbird Farm
- Indian Creek Farm
- Black Diamond Orchard