In New York’s Hudson Valley, farm-to-table food is no longer limited to upscale restaurants like Blue Hill Stone Barns. Because of mom Sandy McKelvey, fresh food grown on local farms is now bettering the fare in school cafeterias.
The Farm-to-School movement took off in this rural, scenic region north of New York City in 2009, shortly after McKelvey and her family moved to Cold Spring Harbor. At her daughter’s new elementary school, she volunteered to introduce a new curriculum centered on a new fruit or vegetable each month. For each lesson, kids harvest the plants themselves from a garden, and with instruction from a local chef (often a student from the Culinary Institute of America in nearby Hyde Park), they prepare a hands-on recipe like asparagus and cheese tarts or Delicata squash salad, to be served in the cafeteria that week.
“Over the years, I’ve sensed a disconnect between kids and their understanding of where food comes from. When it’s prepackaged in boxes, they do not realize that everything comes from farms,” says McKelvey, a longtime CSA customer, in which she received weekly shipments of crops from a local farm. “Farm-to-School helps them better understand where food comes from, and it also really encourages healthier eating.” She adds, “It’s making cooking and growing food part of their life.”
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