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 winter’s harvest together!
Winter
Winter’s coming and bringing comforting flavors along with it! In Rhode Island, winter is the time of hearty root vegetables that keep us warm and satisfied. Think beets, potatoes, carrots, parsnips, celeriac, and kohlrabi. It’s also pumpkin and squash season. A feast for the eyes and our plates, acorn, delicata, butternuts, hubbards, kabochas, and more are at the ready! We also have flowers such as broccoli and cauliflower just waiting to be cooked and spiced. Onions, garlic, and leeks are ready to season our dishes and let’s not forgot year-round favorites like kale, collards, apples, herbs, mushrooms, honey, and maple syrup available fresh or from storage in winter and all seasons!
Moroccan Carrot Salad
Red-Orange Vegetable Requirement
100 servings (2/3 cup)
Ingredients
18 lbs. carrots
2 lbs. dried cranberries
2 oz. cilantro
1 c. lemon juice
4 Tbsp. + 1 tsp. orange juice
3/4 cup olive oil
2 1/2 oz. sugar
2 Tbsp. salt
1 Tbsp. + 1 tsp. ground cinnamonInstructions
- Shred the carrots.
- Chop cilantro. Feel free to include stems, they are tender and impart great flavor.
- Whisk together orange and lemon juice, cinnamon, sugar, salt, and olive oil.
- Mix together all ingredients until throughly combined.
About this Recipe
We share recipes created by reputable sources and designed specifically for institutional use.
This recipe is from The Lunch Box: Tools for School Food Change Recipe Source: Washington States Schools “Scratch Cooking” Recipe Book.
