• Harvest of the Month

    We provide students the opportunity to experience the flavors of nutritious Texas grown and produced foods. Each month we select a different fruit or vegetable to serve in schools, and provide students with information on its nutrition, how it grows, and about the farm that produced it.

    Eggplant

    September

     Dallas ISD Food Services Harvest of the Month - Eggplant

    There are numerous ways eggplants can be prepared. They can be stewed, steamed, baked or fried. Because of their versatility in the kitchen, eggplants have proven to be a favorite among people who are limiting meat in their diets.


    Okra

    October

     Dallas ISD Food Services Harvest of the Month - Okra

    There are many ways to cook okra, including steaming it, stewing it, or baking it. If you’re looking for something simple, you can just boil it in a pot of water. You can also preserve okra by pickling.


    Kale

    November

     Dallas ISD Food Services Harvest of the Month - Kale

    Kale has made a name for itself as one of the healthiest foods you can grow in your garden or purchased from your local farmers market. It’s becoming better known in the U.S., not just for the flavor it brings to soups, salads and other dishes, but because of the many health benefits it provides.


    Rebel Mix Tomatoes

    December

     Dallas ISD Food Services Harvest of the Month - Rebel Mix Tomatoes

    In addition to being cancer-protective, tomatoes are also a good source of potassium, niacin, vitamin B6, and folate—a great heart-healthy combination of nutrients.


    Green Beans

    January

     Dallas ISD Food Services Harvest of the Month - Green Beans

    Green beans are eaten around the world, and are sold fresh, canned, and frozen. They can be eaten raw or steamed, boiled, stir-fried, or baked. They are commonly cooked in other dishes such as soups, stews and casseroles.


    Butternut Squash

    February

     Dallas ISD Food Services Harvest of the Month - Butternut Squash

    Butternut squash is very nutritious. The flesh is full of vitamins A and C, and it has a naturally sweet flavor that really emerges when roasted. The seeds are packed with protein and heart-healthy fats. Its a delicious seasonal squash that can be cooked in a variety of ways baked or roasted, in a puree, in soups or stews, and as a sweet addition to other hearty winter dishes.


    Mushrooms

    March

     Dallas ISD Food Services Harvest of the Month - Mushrooms

    All types of edible mushrooms contain varying degrees of protein and fibre. They also contain B vitamins as well as a powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues.


    Russet Potatoes

    April

     Dallas ISD Food Services Harvest of the Month - Russet Potatoes

    Russets are ideal for light and fluffy mashed potatoes. They also fry up crisp and golden brown, and they are the potato of choice for baking. The delicate flavor and fluffy texture of baked russets go well with all kinds of toppings, from traditional sour cream and chives to spicy and bold Mediterranean or Latin flavors.


    Sweet Corn

    May

    Dallas ISD Food Services Harvest of the Month - Sweet Corn

    In the United States, sweet corn is eaten as a steamed vegetable, or on the cob, usually served with butter and salt. It can be found in Tex-Mex cooking in chili, tacos, and salads. When corn is mixed with lima beans it is called succotash. Sweet corn is one of the most popular vegetables in the United States.