1. Instead of french fries, feature roasted potato wedges or coins. Wash potatoes and cut into desired shapes. Place in bowl and douse with olive oil and kosher salt accordingly. Heat oven to 450 degrees and spread potatoes in sheet pans to cook for 30 minutes. Check for browning and to see if more time is needed, depending on type of potato and how thick they were cut. Flip and finish cooking to desired crispness.

2. Fall Salad Bar: Items available in NJ in September include arugula, beans, beets, bok choy, cabbage, carrots, cauliflower, chard, Chinese cabbage, lettuces, onions, peppers, scallions, sweet corn and tomatoes. See the local procurement link for local sourcing resources. http://www.njfarmtoschool.org/foodservice/local-procurement-and-contracts/

3. Individual item tastings: apples, tomatoes, types of cabbage, different greens…

4. Recipe contest: send home a note to parents explaining what F2S Week is and asking them to send in a recipe with produce available in September for a competition. Provide the seasonality listing so they know what is in season. The winner could have their recipe featured in the cafeteria during F2S Week. http://www.njfarmtoschool.org/foodservice/current-seasonality/seasonality-chart/

5. Ask the Art Department to do a still life with locally grown veggies and have the kids do drawings or paintings of it to put in the cafeteria.

6. Raise money for the school garden or other food/nutrition related effort. Sponsor a fundraiser with apples from the school’s normal distribution or go to an aggregator or farm that can source locally and sell apples for fall distribution. Take names and orders during farm to school week and schedule distribution in October when supplies are ample.