This year we are transitioning our Harvest of the Month program to have a seasonal focus, rather than monthly — giving food service providers more flexibility in sourcing Rhode-Island-grown fruits and veggies in their cafeterias. Let’s celebrate summer’s harvest!
Spring is here, awakening possibilities for the new incoming harvest! Winter staples like carrots, parsnips, and potatoes continue to be available from storage. Asparagus starts to sprout up, signaling the beginning of the growing season. In springtime, we have delicious herbs like chives, parsley, and lavender ready to season our dishes. Fresh garlic becomes available, and onions are still stored up for use. Leafy greens, ranging from our mild lettuces to spicy arugula, and including fan favorites such as kale, collards, and spinach, add color to our diets. Fiddleheads grace our plates, and maple syrup is in season, dripping from tree to tongue with a few short steps in between.
Greek Potato Salad
Red Orange Vegetable, Starchy Vegetable, and Meat or Meat Alternative Requirements
100 servings (1/2 cup)
19 lbs. potatoes
7 lbs. tomatoes
5 lbs. cucumber
5 lbs. plain yogurt
3 lbs. red onion
3 lbs. feta cheese
12 oz. olives, sliced
6 oz. fresh lemon juice
2 oz. dill
2 oz. oregano
salt and pepper, to taste
- Scrub potatoes and cut them into a large dice or wedges
- Boil or steam potatoes until tender.
- Slice the cucumbers lengthwise in half and then into half moon shapes. Julienne the onions. Deseed the tomatoes and cut into wedges.
- In a bowl, whisk together yogurt, dill, oregano, and lemon juice.
- In a separate bowl, combine potatoes, olives, cheese, onions, cucumbers, and tomatoes.
- Pour the yogurt sauce over the potato mixture and combine. Taste the salad and adjust seasonings, to taste.
This recipe is from The Lunch Box: Tools for School Food Change Recipe Source: Washington States Schools “Scratch Cooking” Recipe Book.