Marching into Spring

As the calendar turns to March, we find ourselves in that beautiful, transitional space where the crisp air of winter begins to yield to the first whispers of spring. This month is all about growth and preparation. While the fields may still look quiet, beneath the surface, the soil is waking up, and our local farmers are busy starting the seeds that will soon nourish our students. In this issue, we are celebrating the "roots" of our food system—literally! From crunchy root vegetables featured in the cafeteria to the foundational lessons being taught in our classrooms, March is a time to honor the hard work that happens before the first sprout even appears. We are also looking forward to upcoming garden planning and new seasonal pairings. Thank you for your continued dedication to connecting our children with the land and the people who grow our food. Let’s grow together!

Region Roots: Fresh Finds for March

Our Region Roots hub is buzzing with seasonal staples and frozen favorites to keep your menus vibrant as we transition into spring. This month, we are leaning into versatile ingredients that bridge the gap between winter harvests and early spring cravings.

From the Freezer to the Bowl

Elevate your breakfast and snack programs with our locally grown frozen strawberries and blueberries. They are the perfect, nutrient-dense base for trending smoothie bowls or layered yogurt parfaits.

Harvest of the Month: Mushrooms & Greens

We are thrilled to highlight mushrooms as our Harvest of the Month! Their earthy, savory profile pairs beautifully with our current variety of crisp lettuces, offering a fresh foundation for salads or nutrient-boosted entrées.

Local Proteins for the Main Course

For hearty, protein-rich meals, we have a steady supply of:

Ground Beef & Beef Patties: Ideal for classic school favorites.
Pork Loin: Perfect for crafting authentic, tender Pork Carnitas.

If you have any questions about product availability, contact our Wholesale Partnerships Coordinator, Ashley Barry at ashley@nwifoodcouncil.org

March Harvest of the Month Recipe Highlight

Mushroom Fried rice — **Mushroom Fried Rice**

Mushroom fried rice is a savory, comforting dish made with tender, sautéed mushrooms and rice, stir-fried with vegetables and a touch of low-sodium soy sauce.
**Components:** Grains, Vegetable
**Source:** Healthy School Recipe
**Servings:** 50
**Crediting:** One ⅔ cup portion provides ¼ cup vegetable, 1 oz.eq.grain.

February Highlight

Planting Seeds for Lifelong Health: Geminus Head Start Nutrition Fair

We are still buzzing with excitement from our recent Nutrition Fair! Region Roots teamed up with Geminus Head Start this past February to host a vibrant, hands-on event for families enrolled in their program. It was a day dedicated to making healthy choices accessible, approachable, and—most importantly—fun!

The energy was incredible as 120 families joined us to explore:

Fresh Food Access: Every family took home a bag of free, fresh produce provided by Geminus Head Start.
Interactive Learning: Stations covered everything from cooking and practical nutrition tips to wellness and lead poisoning prevention.
The Smoothie Bike: A crowd favorite! Families "pedaled" their way to a healthy snack while learning about active lifestyles.
Community Connection: Families tasted tested recipes and connected with local wellness resources.

Our partnership with Geminus is all about meeting families where they are, ensuring they leave with both fresh food and fresh knowledge. By combining local food access with early childhood education, we are planting the seeds for lifelong healthy habits.

A heartfelt thank you to the families who showed up with such great questions, the dedicated Geminus staff for their partnership, and the community partners who showed up to support these families.

Annoucements:

Local Grains, Big Hearts, and Full Trays!

Innovation is on the menu in Northwest Indiana Schools. We are thrilled by the food service directors and their incredible leadership in thinking outside the box to bring high-quality, local ingredients to their students. Through a wonderful partnership with the Artisan Grain Collaborative and Janie’s Mill, NWI Food Council/Region Roots is officially bringing local grains to school trays. This month, you’ll see these grains "spring" to life as talented kitchen teams roll out new recipes that bridge the gap between our local fields and the cafeteria. A massive thank you to the food service heroes for their willingness to innovate and to Janie's Mill for making these nutrient-dense grains available to our schools.

Want to get in on the grain game and receive a sample box? Please reach out to Veronica Jalomo at veronica@nwifoodcouncil.org

Indiana Food Day 2026 Registration is now open:

Indiana Food Day serves as an annual statewide initiative dedicated to highlighting the locally grown products that define Indiana’s agricultural pride. The program encourages schools and childcare centers to partner with local farms, bringing fresh produce into the cafeteria while educating students about the journey from farm to fork. This year, the spotlight shines on the Indiana Tomato. By registering to participate, sites gain access to a variety of promotional materials, including free stickers, posters, and tomato seeds to jumpstart school gardening efforts. In addition to physical materials, participants receive comprehensive electronic toolkits. these digital resources offer a wealth of activities, recipes, and coloring pages designed to support a day—or an entire month—of tomato-centered curriculum and culinary treats. Through this initiative, Indiana educators and food service professionals continue to cultivate a deeper connection between students and the vibrant local food system.

Register here!