Lawrence to Launch a Farm to School and Community Garden Program at Free State High School

Plans are under way for a community and school garden project at Free State High School.

The unique partnership involving school officials, Free State High ag students, parents, K-State Research and Extension, a local chef, a grocery chain and other community members began to take shape in June.

The project will include plots for members of the community as well as a garden managed by the school's ag ed students. Students will also operate a farmers market and sell garden produce to the school's cafeteria.

Read more about the Lawrence Community and Learning Garden project here.

A news video by Lawrence's Channel Six can be viewed here.

Cordley Elementary Farm-to-School Lunch Event

Cordley second-grader Chloe McNair helps pick strawberries at Wohletz Farm Fresh, 1831 N. 1100 Road. The berries were used in a dessert prepared for Cordley students as part of a special lunch put on by the Farm-to-School program.  

 Photo by Rick Martin

A group of Lawrence residents, chefs, business owners, farmers and parents joined together to bring the students and staff at Cordley Elementary School an all local, mostly organic, non-processed delicious lunch on Friday, May 21, 2010. The event, coordinated by Linda Cottin and her daughter Cole, was in honor of the amazing Cordley Picnic Shelter that was recently completed and was a tribute to all the wonderful local food producers and purveyors that Lawrence has to offer. Funding for the event was supplied by the Kansas Rural Center and through donations from several local businesses.

Watch the video developed to share with students before the meal: 



Read more about the event and see photos on Facebook.
Media coverage of the event:
Lessons in lunch: Elementary students learn ingredients come from places besides grocery store, Lawrence Journal-World
Cordley students get a taste of farm-fresh cooking with special lunch, Lawrence Journal-World

Cordley Farm-to-School Lunch Menu and select ingredients

Photo by Tara Nelson

Vegetarian Lasagna: Local handmade pasta from 715, Central Soyfood tofu, local vegetables and Alma Creamery cheese.
Beef Lasagna: Local handmade pasta from 715, MJ Ranch beef, local vegetables, Alma Creamery cheese and béchamel sauce.
Gluten-Free/Dairy-Free Lasagna: Central Soyfood tofu and local vegetables.
Whole-Wheat Breadsticks: Local Acme Grain flour.
Salad Bar: Local produce including mixed greens, tomatoes, onions, radishes, turnips, snap peas, carrots, strawberries and hard-boiled eggs, served with locally made vinaigrette and ranch dressings from Pachamama's.
Strawberry-Rhubarb Crisp: Wohletz Farm Fresh strawberries picked by Cordley students, rhubarb from JCCC's student garden and Anthony's Beehive honey.
Milk: Iwig Family Dairy.