Farm to School: November 2025 Newsletter

Nov 10

Harvest Gratitude: From the Farm to Our School Tables

Welcome to the November edition of our Farm to School newsletter! This time of year marks a beautiful transition, as we settle into the cozy rhythm of late autumn and look back at the incredible abundance of the harvest.

This month, we celebrate the incredible local food that has nourished our students and community. From crisp apples to hearty root vegetables, the fruits (and veggies!) of the harvest are everywhere, reminding us of the powerful connection between the land, our local producers, and our health. We encourage you to join us in celebrating the success of this growing season and to take a moment to thank a local farmer.

Apple Crunch Highlights from Laporte and East Chicago

Indiana Food Day Celebration

Portage Township Schools Celebrates Indiana Food Day with District-Wide Harvest

Portage Township Schools hosted an unforgettable, district-wide celebration for Indiana Food Day. The district purchased an impressive 1,800 cobs of farm-fresh sweet corn from Garwood Orchards to serve fresh, local corn across all schools.

Preparing this massive haul was a true community effort involving staff and students at every level. While the Food Service staff led the immense task of getting the corn ready, students played a vital role:

Elementary students helped shuck corn for their respective elementary school lunches.
Students at Fegley Middle School assisted with the preparations at their location.
Portage High School culinary students and teachers shucked corn to serve the high school lunch.

The "Great Corn Shuck" transformed the preparation process into a hands-on, collaborative event across the district. The menu also featured Indiana popcorn, showcasing the different ways Hoosiers can enjoy corn. Throughout all cafeterias, the district displayed signs and educational posters highlighting the local corn, sharing fun nutritional facts, and emphasizing the importance of supporting Farm to School and local agriculture. The celebration was a fantastic way to connect students directly to their food source and proudly celebrate Indiana farmers!

FALL in Love with Local Food

Fresh from the Farm this November!

As the leaves fall and the air turns crisp, our local farms are still bustling with delicious fall produce. This month, we’re celebrating the best of the season: hearty potatoes and root vegetables, sweet and crunchy apples, colorful squash, tender greens, and plenty of farm-fresh meats, eggs, bread, and cheese to round out the table.

November’s Harvest of the Month spotlight is on carrots - bright, crunchy roots that bring color and sweetness to any meal. Whether they’re roasted, shredded into salads, or blended into soups, local carrots are a true taste of fall! As we enjoy these farm-to-school flavors, we want to extend a heartfelt thank you to the hardworking farmers who grow our food and the dedicated school food service directors and staff who bring it to students every day. Your care and commitment make it possible for kids to enjoy healthy, local meals and connect with the farms that feed our community. Here’s to a month full of gratitude, good food, and the joy of eating local!

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

FEATURED RECIPES

**Roasted Carrot Fries**

Mix up your traditional french fry recipe with this healthy alternative. Roasted carrot "Fries" are a tasty colorful side dish that can be used in place of potato fries.
**Components:** Red/Orange, Vegetable
**Source:** Healthy School Recipes
**Servings:** 50
**Crediting:** ½ cup = ½ cup Red/Orange Vegetables

**Seasoned Carrots with Corn**

Add some color to a meal with this simple side dish recipe. The veggies can be cooked a variety of ways, and you can customize by using your favorite salt-free seasoning. Celebrate both harvest of the month and Indiana Food Day in one side dish.
**Components:** Red/Orange, Starchy, Vegetable
**Source:** Healthy School Recipes
**Servings:** 50
**Crediting:** 1/2 cup is 1/4 cup red/orange vegetable and 1/4 cup starchy vegetable

**Harvest Delight**

Inspired by autumn vegetables found at farmers markets, Harvest Delight is an irresistible, brilliantly colored roasted vegetable and fruit medley side dish.
**Components:** Fruit, Other, Red/Orange, Vegetable
**Source:** Healthy School Recipes
**Servings:** 50
**Crediting:** ½ cup provides 3/8 cup red/orange vegetable, 1/8 cup other vegetable, and 1/8 cup fruit.

Funding Opportunity: Grow Indiana’s School Food System

The NWI Food Council is a part of the Lake Michigan School Food System Innovation Hub, which supports people working to improve school meals across Illinois, Indiana, Michigan, and Wisconsin. We are committed to providing our nation’s children nutritious meals that improve their health and set them up for bright futures. We aim to build a resilient food supply chain through innovation, and we aim to create a food system that develops nutritious foods for schools through industry partnerships. Indiana State Leads, Veronica Jalomo and Dr. Virginia Pleasant, will be able to answer your questions, help guide you through the application process, as well as connect you with partners and resources to bring your ideas to life.

Exciting news from National Farm to School Network , the USDA posted the Request for Applications (RFA) for the Patrick Leahy Farm to School Grant Program! Projects can range from $100,000 to $500,000 and USDA will award up to $18 million for this grant cycle.

Read the new RFA here: https://www.fns.usda.gov/grant/f2s/fy26

This grant is designed to: