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Welcome to the way School Lunch should be.

Great food experiences that nourish and inspire.

March Harvest of the Month

Watercolors of the ingredients for Vermont maple syrup harvest: three spoonfuls labeled 'Dark Amber,' 'Medium,' and 'Light Amber,' a maple leaf, a tree trunk, a jar of maple syrup, and a small container. Text reads 'Vermont Harvest of the Month Maple Syrup' and the website www.vermontharvestofthemonth.org.

Maple Syrup

Beets are native to the shores of North Africa, Europe, and the Middle East; they were first cultivated by the ancient Romans. In the 19th century, beets were converted to sugar on a large scale, increasing the commercial value of the crop. Beets are a member of the Amaranthaceae family, along with chard, quinoa, and spinach. This vegetable’s root comes in an array of colors, including deep red, red and white striped, orange, golden yellow, and purple.

Link to Harvest of the Month Resources

School Meals at a Glance

Scratch-made sheet pan pepperoni pizza
Linda holding a sample of fresh scratch-made muffins
Thristan topping pizza bases with pepperoni
Products made from Vermont-sourced grains on a rack