Students explore new foods during Rainbow Food Week

Students trying new foodsDuring the week of March 29, Schuylerville Elementary School students had the opportunity to try a variety of fruits and vegetables they don’t typically see in the cafeteria. It was all part of Rainbow Food Week, a joint effort between Food Services and PEP (Parents as Education Partners). Through a grant, Food Services was able to serve fresh fruits and vegetables that are normally too expensive to serve at lunch.

PEP volunteers came in each day of Rainbow Food Week to hand out samples to kids who brought their lunch, so all students in grades K-5 got a chance to try the new foods. Schuylerville Middle School students helped out by walking around to the elementary school tables and sharing information with the younger students about the different foods they were trying.

“Rainbow Food Week allows students to try new fruits and vegetables that they may not have ever eaten or even seen before,” said Food Services Manager Sarah Keen. “We try to promote eating a rainbow to make sure students get all of the vitamins and minerals they need to stay healthy.”

RAINBOW FOOD WEEK MENU

Tuesday
  • Roasted squash and zucchini with “Fiesta Corn” which had peppers and onions mixed in.
Wednesday
  • A fruit salad made from pineapple, honeydew melon, watermelon, and grapes.
  • Four different kinds of roasted potatoes (sweet, Yukon gold, purple majesty, and pink russet Burbank)
Thursday
  • Stir-fry made with broccoli, cauliflower, carrots, snow peas, mushrooms, red peppers, and edamame (soy beans).
Friday
  • Roasted asparagus and a carrot raisin salad.