Carrot stories - Farm to Table at CCS CCS Cafe Conversations with Chef Elizabeth

Those USDA commodity carrots certainly do get munched on the salad bar

This week we found CCS Cafeteria Director Elizabeth Skypeck prepping a fresh supply of carrots for the salad bar and a vegetable soup. It was a surprise to learn that even though some of the best carrots in world grow right here on Vermont farms it's actually pretty challenging for her to get this great farm produce. Typically school cafeterias rely on USDA ground and packaged "baby" carrots that likely are from somewhere in California, or purchase from a commercial supplier that imports from China or the Ukraine. If you'd like to learn a bit more about Elizabeth's great efforts to keep our Farm to School program vibrant, check out this short video

A fresh chicken and vegetable soup - with both Vermont kale and carrots providing flavor and substance
Elizabeth preps a kale and broccoli puree that will soon be a soup of the day option

Don't forget that November is our CCS Family Soup Recipe month - and we are hoping that many of you are willing to share your family's favorite soup recipes so that we can offer up some new options in the CCS Cafe. You can drop a recipe off in the CCS office, or send an email to Elizabeth at eskypeck@cvsdvt.org

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