Vermont Grains for Vermont Schools: Child Nutrition-Friendly Local Grain Recipes

Schools across Vermont serve hundreds of meals every day, and many are working to include more local ingredients in those meals. One staple ingredient is grain, like flour and oats, for use in scratch-cooking recipes. We heard from the field that many school nutrition programs are interested in serving more local grains in their meals, but need more child nutrition-friendly, large-batch recipe options.

Windham Southeast Supervisory Union has developed a collection of recipes for just this use: pizza dough, breakfast cookies, and granola. The recipes are written for cafeteria-scale cooking and include nutrient information and meal pattern contributions.

• Watch Food Connects' video of Windham Northeast School Nutrition Site Manager Thristan Coke make pizza dough using local wheat flour
• For more information on using local grains and classroom materials, check out Vermont Harvest of the Month