From Garden to Cafeteria

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Our first batch of produce was harvested  from the garden and prepared to be served in the school cafeteria this past week.  The glorious fresh spinach was picked early last Tuesday morning right at it’s peak of yumminess, washed and served on the salad bar with poppyseed dressing, mandarin oranges and dried cranberries.  A rewarding “Farm to Table” experience for the students at Shepardson.