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USDA Foods &You Today USDA Foods & You Today Presented By: Malissa Marsden THANK YOU SPONSORS! C H A M P I O N S S U P P O R T E R S B O O S T E R S October Week of Training USDA FOODS &YOU TODAY October Week of Training DISCLOSURES • Malissa Marsden, SNS • Consultant to two Agricultural Marketing Boards • American Egg Board • Mushroom Council • [email protected] • @MalissaMarsden • 815-751-7445 MY SOURCES • Social Media • Group Pages • School Nutrition Pages • Twitter, FB and Instagram • Industry Ads/Promotion • SN Magazine October Week of Training KEY TAKEAWAYS • What to do about menus (which require planning and forecasting) when we cannot forecast • USDA Foods & You, Today: what is working for some • Create safe menus while facing pandemic shortages by seeing how popular and local foods can be versatile and support your program • Using what is in inventory at your State Warehouse October Week of Training ISSUES ALL ARE FACING TODAY • Distributors full of unused produces, bulk USDA Foods and commercial goods • So no new slots for all the new IW • Trucks are being cancelled or delayed • Bids and procurement did not foresee 2020 • 24 named storms, wildfires, tornados hence emergency feeding • High cost of all goods, availability of goods • Operating multiple meal programs at one time MENU FATIGUE • Repeat favorites but not identical • “Same chicken sandwich every Monday since first grade” • Quote from 16 yr. old • Not even any sauce • Rename and Reframe • Change it up while using in house ingredients • Taste it Tuesday and Fearless Friday: introduce new foods and flavors October Week of Training CREATING A CREATIVE MENU TODAY • Use “In Season” reports from suppliers or • Provides variety google • Provides all forms of fruits and vegetables • The cheaper the produce the better it is. • Provides a rainbow a week • The more $$$ produce is the worse it is • Provides nutrients of concern • Shorter vs. longer due menu cycle due to • Educates our children availability • Embraces our cultures and history October Week of Training BENTO BOXES • Charcuterie (shahr-cute-uh-ree) October Week of Training GRAZING BOXES PICNIC PACKS, PROTEIN KITS, FUN FOOD, GRAB N GO, SNACK N PACKS, TIGER PACKS October Week of Training Pinellas County SD, FL ENTRÉE SALADS Brevard County SD, FL October Week of Training TATER TOTS ARE HOT October Week of Training MASH UP’S October Week of Training PIZZA OR FLAT BREADS October Week of Training THEMES = FUN • 100 Days of School • Dr. Seuss’s Birthday • Super Bowl CULTURAL, LOCAL AND REGIONAL FAVORITES Pascagoula MS • Chili: with beans, no beans, ground or diced meat • Cincinnati Chili • Mid-west: Chili with Cinnamon Rolls • Central IL: Horseshoe or Pony • Southern: Gumbo, Hoppin’ John, Red Beans and Rice October Week of Training Pinellas County SD, FL TOP SCHOOL TRENDS • My Way every day every way • Bowls are bowling us over • Savory for Breakfast • Salad Bars to Go • All Day Breakfast/Brunch 4 Lunch • Embracing local foods • Embracing local food culture October Week of Training SIGNATURE DISH • Kolaches from Livingston Parish LA • Cheese Zombies from Concord Unified CA October Week of Training TACOS October Week of Training SELF-BRANDING • Social Media Presence • To Parents, Community • To Students, Administrators • Brand • Vision • Mission Statement LEVERAGING USDA COMMODITY FOODS • Locally sourced, Made in the US of A • Reduce/Use Current Inventory at distributors and in freezers • Many of these are bulk commodities that need to be incorporated into scratch or speed-scratch options • Full utilization of USDA Foods is key to supporting school nutrition programs during this period of price increases and product availability October Week of Training AVAILABLE USDA FOODS TODAY • Proteins: • Fruit: • Beef crumbles • Blueberries, wild and cultivated • Cut up Chicken (8 way) • Vegetables: • Liquid Eggs, 2 and 5 pound • Spaghetti Sauce • Mozzarella & American Cheese • Salsa • Refried Beans • Vegetarian Baked Beans October Week of Training SHOW SOME LOVE TO USDA FOODS Perfectly Steamed USDA Refried Beans Broccoli No Love Pinellas SD, FL October Week of Training CANNED, FRESH & FROZEN Corn & Bean Salsa Sweet Heat Salsa Texas Caviar Savory Refried Beans Cowboy Salsa BLUEBERRIES ARE TRENDING UP IN FOODSERVICE • Peach n Blueberry Cobbler or Crisp • Apple n Blueberry Cobbler or Crisp • Smoothies & Parfaits • Blueberry Muffins or Sweet Bread • Blueberry Sauce for pancakes or French toast • Tips for SMTR • Lisa Robin Money “Blueberry and Mandarin Orange Parfaits. Our kids love them” • Trish Harrell Gladish Blueberry oat Bars, blueberry crisp, blueberry and strawberry cups, blueberry muffins. BEEF CRUMBLES OCPS Shepard's Pie • Thaw before mixing in dishes to absorb the flavors • Rehydrate using frozen IQF vegetables and do not thaw or drain • Season and season again • Crushed Red Pepper Flakes = heat and no sodium • Cheeseburger Beans • Mexican Lasagna • Cheeseburger flatbreads REFRIED BEANS OCPS, FL Mexican Flatbread VEGETARIAN BAKED BEANS • Really need love • Use it as a base to build in flavor lots of flavor • Cowboy Beans with crumbles, BBQ sauce, veggies and topped with cheese? • Cheeseburger Baked Beans? • Ideas anyone? CUT UP CHICKEN • Chicken Cacciatore with the Spaghetti Sauce, peppers and onions, mozzarella cheese and pasta • Soul Smothered Chicken over rice using more frozen and fresh vegetables • Why are you not able to use this? EGGS, FROZEN LIQUID WHOLE EGGS • Liquid eggs are a great ingredient for bakes • For baking all those muffins and sweet breads • Brunch 4 Lunch still popular, comfort food • Bowls, Burritos, Tacos, Sandwiches all can travel • Mexican Breakfast Bowls are popular • Recipes online #RealSchoolRecipes https://www.incredibleegg.org/professionals/k-12- schools/k-12-school-nutrition/5-days-5-ways-menus-with-real-school-recipes/ BREAKFAST BURRITOS • An easy one uses all USDA Foods: wgr tortillas, liquid eggs, cheese, pepper & onion mix is a tasty base • Add meat such as USDA diced ham or serve meat free for a vegetarian options/meatless Monday (ps. So tasty they do not miss the meat) • Wrap and freeze for home service • If serving in classrooms, burritos are dense and therefore hold their heat well when wrapped • Serve with a side of salsa for extra vegetable serving • Great option for Breakfast For Lunch MEXICAN & EGGS • Mexican is the #1 flavor on menus across the country and 1 out of 3 Gen Z consumers say they order ethnic foods 2 or more times a week!* • Spice up your menu with simple Mexican-influenced recipe concepts. • Mexican is Americanized regionally, and salsa is the new ketchup • Now doing different salsas, fresh and canned and frozen produce is being used • Fast growing: Mexican Breakfast Bowls • Huevos Ranchero BREAKFAST BOWLS • Ovenable bowls and lids make these pre-virous new options doable for today’s world as they can be served in classrooms or sent home for reheating. • The picture is a knockoff of a fastfood breakfast bowl • Tater Tots for Breakfast Tachos and in breakfast bowls and bakes • Grits & Scrambled eggs & cheese BREAKFAST SANDWICHES • Keep it simple with American Cheese, still the most popular cheese for all breakfast sandwiches • QSR-style breakfast sandwiches and packs them in insulated bags to retherm at the individual schools. • The sandwiches are layered with an egg patty, ham or sausage and cheese on an English muffin or croissant or another available bun • Wrap and freeze for home service • Dense sandwiches hold their heat for classroom service ASIAN FLAVORS & EGGS • Asian flavors continue to dominate new flavors and mash up’s • Vegetarian Fried Rice is a tasty option for all and cost effective • Use USDA Rice, veggies and eggs October Week of Training AGRICULTURAL MARKETING BOARDS Broward County SD, FL • American Egg Board • https://www.aeb.org/eggs-in-schools/schools • Mushrooms In Schools • https://www.mushroomcouncil.org/school-nutrition/ • Potatoes USA • https://www.potatogoodness.com/recipe- category/school-foodservice/ • USA Pears • https://usapears.org/ • https://eatcannedpears.com/ • Fresh or Canned October Week of Training RESOURCES FOR RECIPES AND MENU IDEAS Institute of Child Nutrition • https://theicn.org/icn-resources-a-z/usda-standardized-recipes • Home to all USDA recipes • Has CACFP and School Nutrition • FNS: Team Nutrition • https://www.fns.usda.gov/tn/team-nutrition-recipes • Healthy School Recipes • https://healthyschoolrecipes.com/recipes/ October Week of Training STATE AGENCIES • Florida Department of Agriculture • https://flfarmtoyou.fdacs.gov/consumers.aspx • https://www.fdacs.gov/Food-Nutrition/Nutrition-Education-Resources/Food-Nutrition-and-Wellness-Chef • California • https://www.cde.ca.gov/ls/nu/he/recipelist.asp • North Carolina • https://childnutrition.ncpublicschools.gov/information-resources/ • Mississippi Recipes for Success • https://www.mdek12.org/OCN/OP/MRS • Texas • http://www.squaremeals.org/Programs/ChildandAdultCareFoodProgram/CACFPMealPatterns/Resources.aspx October Week of Training SOCIAL MEDIA • Facebook Groups for School Nutrition • Tips for School Meals That Rock • https://www.facebook.com/groups/177286602996832/ • School Chefs • https://www.facebook.com/groups/schoolchefs/ • School Foodservice Child Nutrition AKA Lunch Ladies • https://www.facebook.com/groups/234915420006348/?mult i_permalinks=1716008715230337 • Facebook Groups for CACFP • https://www.facebook.com/HeadStartgov/ October Week of Training QUESTIONS AND SUCCESSES TO SHARE • Thank you for joining me • Please share your recipes and pictures with me • Malissa Marsden, SNS • @malissamarsden • [email protected] • 815-751-7445.
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