Farm to School: May 2026 Newsletter
From Seeds to Success: Wrapping Up The School Year
As May unfolds, the vibrancy of spring is in full bloom across our schools and local fields. This month, we celebrate the connection between the classroom and the land, as students transition from indoor seed-starting to the hands-on magic of outdoor gardening.
As we approach the end of the school year, we reflect on the incredible growth we’ve witnessed—not just in our gardens, but in our students’ understanding of where their food comes from. This is a time to wrap up seasonal projects and prepare our school gardens for the summer months ahead. We also take this moment to honor our local farmers, whose dedication ensures nourishing food reaches our cafeterias and communities year-round.
Region Roots: Fresh Finds for May
Purple Asparagus, Spring Greens, and Local Sweets
Our Region Roots hub is buzzing with seasonal staples and frozen favorites.
As we approach the final stretch of the school year, our local fields are bursting with the vibrant colors and crisp textures of spring. This month, we are thrilled to bring the best of the season directly to your cafeterias, offering students a front-row seat to the local harvest.
Our highlights for May include:
Crisp Greens: We have a beautiful variety of lettuce, including our Salad Mix, Spirit Mix, and sturdy Sandwich Burger Lettuce—perfect for those end-of-year celebratory cookouts.
Spring Spears: Enjoy fresh green and purple asparagus. Roasting purple asparagus is a fantastic way to engage students with a colorful, nutritious "science lesson" on their plates!
Berry Bright: Our frozen berries remain available to add a pop of color and antioxidants to breakfast parfaits.
Harvest of the Month: We are celebrating the natural sweetness of our region with local honey and maple syrup.
If you have any questions about product availability, contact our Wholesale Partnerships Coordinator, Ashley Barry at ashley@nwifoodcouncil.org
May Harvest of the Month Recipe Highlight
Maple Lime Quinoa Berry Bowl
This hearty bowl combines juicy berries, nutty quinoa, delicious lime-ginger dressing and vanilla-maple yogurt. All the wonderful flavors for a perfect breakfast!
Components: Fruit, Grains, Meat/Meat Alternate
Source: Healthy School Recipe
Servings: 20
Crediting: 1 oz grain, 1 oz mma, ½ cup fruit
*You can use the frozen berries available at Region Roots
Monthly Highlight - Geminus Head Start
Planting Seeds for Lifelong Health
A Farm to Early Care Partnership: Geminus Head Start & Region Roots Nutrition Fairs
Region Roots Local Farm & Food Hub, operated by the NWI Food Council teamed up with Geminus Head Start this past Winter/Spring to host a series of vibrant, hands-on events. Our partnership is all about meeting families where they are. By bridging the gap between local growers and early childhood education, our Farm to Early Care initiative ensures that families leave with both fresh food and fresh knowledge. Through this partnership, we are making healthy choices accessible, approachable, and—most importantly we are planting the seeds for lifelong healthy habits.
Community Impact
330 Families
3 Nutrition Fairs
100% Locally Sourced
$2,963 Economic Impact
Fresh produce sourced from: Artesian Farm, Five Hands Farm, Garwood Orchards, Kankakee Valley Homestead, Purdy Farms, Ridge Lane Farm, and Windy City Mushrooms
Program Highlights
Interactive Learning: Stations covered cooking, nutrition tips, and lead poisoning prevention.
The Smoothie Bike: Families "pedaled" their way to a healthy snack while learning about active lifestyles.
Mushroom Demo: Windy City Mushrooms provided a first-hand experience in mushroom production and sautéing techniques.
Community Connection: Families tasted recipes and connected with local wellness resources.
Announcements:
Save the Date for Our 5th Annual FarmHop
FarmHop is an immersive event that invites participants to experience the power of local food systems in action across Northwest Indiana. Designed to spotlight the intersection of farming, community health, and institutional partnerships, FarmHop offers two curated tour tracks that bring local food stories to life.
Food is Medicine Tour: Friday, June 26th 2026
Farm to School Tour: Friday, September 25th 2026
More info coming soon!
1-Day Baking & Grains Training
Join SFIA’s Chef Trainers for a one-day, hands-on training designed for school foodservice staff to strengthen scratch-cooking and baking skills while incorporating more locally grown grains into school menus. Participants will also learn about local procurement strategies and how to source local, artisanal grains, supporting the State of Illinois’ goal of increasing direct purchasing from local growers and advancing farm-to-school initiatives.Training Date & Location: LA PORTE, IN- June 4, 2026
Success with Scratch Cooking
The Common Market Great Lakes is proud to partner with the Sustainable Food Institute of America to offer a FREE five-hour, hands-on training designed for school foodservice leaders to strengthen scratch-cooking skills with local, fresh ingredients.
Hands-on cooking skills: baking, protein handling, & knife work
Practice incorporating local ingredients into K-12 school-friendly dishes
Build skills in kitchen production planning, including scheduling, teamwork, & efficient workflows
If you haven't registered yet, the application deadline for the June 3 scratch cooking training in La Porte has been extended until Monday, May 18. We're pleased to share that this training will count towards 5 hours of school nutrition CEUs.
Questions? Reach out to emily@thecommonmarket.org.
Questions or feedback about the program? We would love to hear from you! Reach out to Veronica Jalomo, Farm-to-School Coordinator: veronica@nwifoodcouncil.org, (765) 412-6136
