Farm-to-table school lunch

Schools across Wilson country, North Carolina, which is where I live, celebrated local farmers during a farm-to-table lunch. Most of the food served was sourced from farmers within the county lines.

Jamie Narron, executive director for school nutrition for the county, says, "I had a crazy idea while driving. I pulled over and called my supervisor and said I'd like to source all the food for lunch from local farmers."

First, she had to find the local farmers and Narron turned to the North Carolina Department of Agriculture for help. Some, like FreshPik Produce had sold produce directly to schools before. Rob Glover Farms produce was sourced through the school district's produce vendor. Sullivan Farms had only sold beef directly to consumers before this event.

• READ MORE: School nutrition directors on the farm

Next, Narron and her team needed to develop recipes. Meals served in school nutrition programs must meet standards set by the National School Lunch Program and be meals students will eat. The entrée was a patty melt sandwich with Sullivan Farms beef, onions, and cheese. It was so popular that the sandwich will be added to the regular menu.

Leading up to this lunch, teachers integrated agriculture into the curriculum. Serving lines in lunchrooms across the county participated in a decoration contest, which was judged during the lunch. On the day of the farm-to-table lunch, students and teachers could dress as a farmer or their favorite farm animal.

Narron invited numerous special guests to go through the serving line and enjoy school lunch. They included county commissioners, the school board, state senate and house of representative members, and officials with the North Carolina Department of Instruction, which oversees the school nutrition program. The farmers Narron sourced from were on hand to talk about the importance of including local foods in the school nutrition program and integrating agriculture into the curriculum.

• READ MORE: What makes food 'local'?

Dessert was prepared by culinary arts students from one of the county high schools. They incorporated local sweet potatoes and blueberries into two different desserts.

After lunch, all fourth graders in the county participated in a planting project, which was funded by the local Farm Bureau board. FFA students from another high school prepared the kits ahead of time.

As we were leaving, classes were out looking at farm equipment a local dealer had brought to the school. Listening to the teachers ask students what each piece of equipment was and what it did, I was surprised how many knew the answers. You never know, this lunch may have inspired a future farmer.