The Broome Tioga BOCES farm to school team has been busy lately developing recipes that showcase several prominent New York State produce items. Partners from Rock on Café, Cornell Cooperative Extension Broome Nutrition Program, and our very own Food and Health Network have worked tirelessly to perfect these recipes that will be taste tested by students this summer and into the fall.

The recipes attempt to incorporate items that are prevalent in NYS and seasonally available for longer periods of time. For instance, the team has worked to develop several recipes around roasted brussel sprouts, carrots, and cauliflower. The variations include roasted buffalo brussel sprouts and cauliflower, parmesan roasted cauliflower, and maple roasted brussel sprouts with carrots. In addition to the roasted vegetables, butternut squash has been used to make autumn harvest yogurt parfaits with NY granola, as well as a treat referred to as “sunshine bars”. Lastly, the group has worked to perfect a pasta fagioli recipe that highlights NYS beans, kale, carrots, and many more fresh vegetables.

The team looks forward to receiving feedback from students in the coming months at various summer youth and meal distribution programs. There are also high hopes to resume taste testing in schools with the start of the next school year. This recipe development is the first step in ensuring students are eating fresh and local produce, while schools commit to supporting NYS agriculture.