Imagining the Future of Farm to School Programming

Picture it: The year is 2030, and you pick up a newspaper. 

As you flip through the pages, a headline catches your eye: “President Chappell Roan Signs Bill for Universal Farm-Fresh Meals in All Educational Institutions, From Birth Through Graduate School, with a 50% Locally-Sourced Food Clause.” 

A quote from the article in Forbes Magazine reads: “After visiting Vermont and witnessing the impact of Farm to School educational programming and local food served in cafeterias, President Roan declares, ‘All students in this country deserve these educational and nutritional opportunities. Vermont showed us it’s possible.’”

While Chappell Roan may need to wait a few more years before she is eligible for the highest office in the land, the sentiment of that vision is an inspiring catalyst driven by the current work happening across the Green Mountain State. This playful thought experiment sparked hopeful visions of the future with those present at the Vermont Farm to School and Early Childhood Network Annual Gathering held in Rutland on October 9th. The afternoon included a brief historical overview of the Network and its goals. Participants also had time for collaborative work on the VT FTS Network Action Teams. Additionally, the gathering featured a generous and insightful keynote address by Lechelle-Antonia Gray, Community Engagement Consultant and Hunger Free Vermont Outreach Manager. Gray spoke about the value of community spaces and events during her formative years. This  resonated deeply with Farm to School Coach Adelaide Petrov-Yoo, who agreed that such spaces play an important role in fostering connection.

The Food Connects team in attendance included Rachelle Ackerman, Patrick Ackerman-Hovis, Pete Bayliss, Sheila Humphreys, Adelaide Petrov-Yoo, Devan Monette, and Kris Nelson. They were joined by Sarah Rosow, FTS Coordinator at Guilford Central School. Exploring the possibilities, together they envisioned a future where Rep. Becca Balint, in her new role as Speaker of the House, lauds the work of Farm to School education on the national stage: “I am extremely proud of the strong program developed in Vermont, and look forward to introducing legislation at the federal level to bring this nationwide.”

This creative exercise allowed participants to dream and explore serious ways to accomplish today's work, finding solutions and pursuing our guiding principles as we move into the future.

Part of the Food Connects group began the day visiting Evening Song Farm, a CSA in Cuttingsville, VT, owned and managed by Kara and Ryan Fitzbeauchamp. They guided the team through their farm’s flourishing fields, greenhouse, and CSA barn, sharing insights about farming on a slope (after their original property in a river valley was destroyed during Hurricane Irene), managing a local CSA, and their growing partnership with Shrewsbury Elementary School. Farm to School Coach Sheila Humphreys felt inspired by their commitment to soil health, noting how they add compost sourced from locally milled bark mulch, which retains water and adapts well to climate change—and is ideal for growing Brussels sprouts.

After visiting the farm, the team enjoyed lunch at the Vermont Farmers Food Center.  Located right alongside the Vermont Railway, VFFC is a project of the Vermont Farmers Market Education Center, repurposing the former home of the Lincoln Iron Works. While the group enjoyed the impressive sound of several passing freight trains, they learned about VFFC’s Farm-Based Experiential Learning program, a partnership with the Rutland Rotary.  

By the end of the day, it was clear that Vermont is brimming with passionate individuals ready to engage in creative approaches to sharing knowledge about farming and food resources within their communities. There is no singular solution to tackling systemic change, but as Vermonters, we can find strength in our diverse perspectives, histories, and experiences to collaborate on tailored solutions. What is essential is connecting ideas with actionable items, as Harvest of the Month Manager Devan Monette noted. 

As the Food Connects Farm to School team moves forward from National Farm to School Month, they plan to continue building bridges that enable educators to effectively share their knowledge with students and classroom communities, bringing their shared vision to life. So, as you imagine the year 2030 and pick up that newspaper, what do you see? What headline captures the success of our collective efforts in Farm to School programming?"

Putney Central School Harvest Lesson

Ms. St. George’s 5th-grade students shuffled in from recess, their eyes lighting up at the sight of a table full of apples in the corner. “Are those for us?” one student asked, while their teacher directed them to take a seat and prepare for the lesson. Although the students at Putney Central School were familiar with taste tests and Farm to School programming, this pilot lesson marked our first trial of a model that provided a more in-depth background on the seasonal foods celebrated through the Harvest of the Month program.

The students were eager to learn (and to taste) all about heirloom apples as we began our lesson. After a brief true-or-false warm-up, students were introduced to the concept of grafting—the time-tested method responsible for preserving thousands of apple varieties throughout history. This process allowed families and orchardists to save specific apple genetics through selective cloning. As the students studied small twig shoots cut from apple trees (referred to as scions), they were brimming with questions and observations.

They were amazed by the grafting process, and speculative whispers filled the room when they learned that, with some practice, they could graft their very own apple trees. Their curiosity was evident as they asked thoughtful questions like, “Crayons are made of wax, could I use that?”

Next, we explored the seasonal cycles of an apple tree, giving the students a chance to stretch their legs as they worked together to organize photos depicting each stage of growth. They collaborated wonderfully in groups and were even able to reflect on the importance of each stage in the development of the apples.

Finally, it was time for the tasting! Each student was given an Apple Passport and instructed to be respectful of the food and of each other’s preferences as they sampled seven varieties of apples. From the tiny, tart Hewes Virginia Crab to the massive Wolf River apple, students chewed and contemplated like true apple connoisseurs.

In reflection, each student wrote down and shared their thoughts on the flavors, textures, and appearances of the apples they sampled. One student, when asked about the Ananas Reinette, observed that it looked like an unripe lime, adding, “It was a little sweet and a little sour.” Many of the students shared their unique insights, demonstrating their inquisitiveness around food.

Overall, the students did a fantastic job, and the lesson was a great starting point for future sessions. Our hope is to continue offering Harvest lessons each month on a rotational basis to our member schools. This will not only provide us with opportunities to test out different models of Harvest of the Month lessons in real-time with various age groups, but it will also offer students an exciting new way to engage with seasonal foods and learn more about local agriculture.

- Devan Monette

Moonfest at Putney Central School

On a beautiful Friday afternoon, staff, students, and community members at Putney Central School came together to prepare the cafeteria and lawn for the 2nd annual Moonfest. This event celebrates the waning crescent moon while raising funds for the 5th grade class’s annual trip to Camp Keewaydin.

Tables were arranged both indoors and outdoors, allowing guests to dine under the stars amidst colorful lanterns, fresh flowers, and twinkling lights hung by volunteers. Office Administrator Nancy Smith shared insights into the event's origins, which trace back to the community lantern fest, where attendees would decorate their own lanterns. Year after year, it served as an annual back-to-school tradition and a way to witness families and students grow over time. In past years, funds collected were used to help support the PCS Farm to School program.

This updated version continues to attract over 300 community members each year, embodying the values of PCS and the greater Putney community. This year, the menu included burritos with a variety of proteins, sides, and fixings, as well as a tomato, avocado, and corn salad provided by the Putney Food Coop, and an array of delicious desserts contributed by community members. Steve Hed, Putney Central’s Food Services Director, and the kitchen staff led the food preparation. Funds raised from the dinner help offset the costs for the entire 5th grade to spend a week at Camp Keewaydin. Established in 1910, Keewaydin is one of the most venerable camps in the country and has long been at the forefront of the American camping movement. Keewaydin is a camp located on Lake Dunmore in Salisbury, VT, that offers the KEEC program, which stands for Keewaydin Environmental Education Center. This program provides students with hands-on, experiential learning opportunities. All aspects of the camp emphasize community, with students participating in two investigations each day, including topics focused on natural science, local history, and human impact.

We wish the 5th grade class a wonderful time on this important educational experience and express our admiration for the community's commitment to ensuring unique opportunities for students are maintained year after year.

Celebrate National Farm to School Month!

Our Farm to School team has compiled exciting ideas for the whole family to celebrate local farms this October. From corn mazes to hayrides, there are plenty of activities to create lasting memories!

Week 1

Kick off Farm to School Month with a visit to Green Mountain Orchards in Putney! Celebrate the Harvest of the Month by picking your own apples. Open daily from 8 AM to 6 PM.

Week 2

Head to Retreat Farm to meet the new Holstein bull calves, recently arrived from Miller Farm. Retreat Farm is open daily from dawn to dusk.

Week 3

Join us on Sunday, October 13th for Heirloom Apple Day at Scott Farm. Enjoy apple tastings, talks, children's activities, live music, food trucks, and pick-your-own apples from 10 AM to 5 PM. This event is free to the public!

Gather family, friends, and neighbors to reserve a hayride at Wild Carrot Farm. Each ride accommodates 12 people and costs $100; reservations are required in advance.

Week 4

Take a daring walk through the spooky Corn Maze at Gaines Farm in Guilford—open Saturdays and Sundays only. Tickets are $13-15, and children under 4 are free.

Week 5

Wrap up the month with a classic fall tradition: pumpkin picking! Visit Green Mountain Orchards to carve a Jack-o'-lantern with family and friends just in time for Halloween!

Enjoy the festivities!

Growing Taste Buds and Curious Minds: A Celebration of Experiential Learning at Guilford Central Elementary

When supporting students who are reluctant to try a new food, Sarah Rosow frames the experience as an opportunity for growth. Directing the students to take a look at their neighbor’s tongue, she asks them to notice the little bumps on the surface. Those (are) your taste buds and (they) need a lot of chances to try something before they can decide if they like it. This simple yet effective reframing of the challenge inspires bravery in her students by pointing out to them that preference grows just like shoe size. 

For the past six years, Sarah has been the Farm to School Coordinator at Guilford Central Elementary. In her role, she’s created a safe space for budding students to explore, evolve, and truly grow. Walking down the halls, students eagerly greet Sarah, recognizing the warm and steady presence she brings, both to the garden and to their lives.

Sarah’s love for nature and hands-on learning can be tied back to a simple yet profound childhood memory. “When I was a kid, my grandfather lived in Walla Walla, Washington, and he had a creek in his backyard. My cousins, sister, and I used to sit in the creek and eat blackberries right off the vine.” Having grown up in the city, Sarah didn’t have a lot of opportunities to eat food directly from the land, which made this cherished memory all the brighter. “I can still vividly remember how amazing those blackberries tasted.” This early experience planted the seed that would grow into Sarah’s passion for local food systems and environmental education.

After studying environmental science in college, Sarah was eager to apply her knowledge in a hands-on setting. She spent many long days working on an organic farm near Middlebury which became a pivotal moment in her journey. It was there that she experienced all the hard work that went into growing food. From there, Sarah started at Shelburne Farms, where she witnessed the impact experiential learning had on students, and how excited kids were about engaging with the land. These initial sparks would ignite her career in environmental education that eventually brought her to Guilford.

These days, Sarah’s approach to garden education starts with exposure and experience. “I just want the kids to have a positive experience. I want to get them wondering, curious, and engaged with nature—whether it’s tasting new things or learning about plants.” From there, Sarah layers in lessons on nutrition and plant science as the students grow, but her foundational goal is simple: make it fun and get the kids smiling.

Walking around the gardens at Guilford Central Elementary, the sense of community is clear, and at the heart of that community space are the gardens. The entire campus is a seamless interweaving of living spaces and playgrounds, each well worn with the wonder and curiosity of students. In addition to a booming garden at the forefront of the entrance traffic circle, pop-up gardens appear in every direction. From bean tents, where students can munch on fresh pole beans while tucked away in foliage, to a willow archway leading to an outdoor classroom; these spaces encourage exploration and growth in every sense.

It’s here, in the outdoors, that Sarah creates opportunities for every student to shine, especially those who might not thrive in a traditional classroom setting. For many students, the garden offers a new environment in which to excel—a place where the usual rules of learning shift. "Some kids really struggle in a sit-down, book-learning environment, but they excel in the garden," Sarah explains. "It turns the tables and gives different kids a chance to share their skills and knowledge with their classmates." Her inclusive and dynamic garden classroom fosters a sense of ownership, where students not only build confidence but also take pride in teaching each other, growing both as individuals and as a community.

One way Sarah fosters ownership in her students is by letting them put on the chef’s cap when it comes time to cook. A favorite memory involves making pesto with the students—except this pesto had little to no basil. “We used kale, nasturtium, mint, and a variety of herbs and greens.” The kids were free to stray from the typical recipe, concocting unique creations of their own. This inclusive approach was a huge success in getting younger kids to try new things while teaching them that the possibilities in the garden are endless.

Sarah’s teaching philosophy, much like the plants she grows, is rooted in care, curiosity, and community. By constantly creating opportunities for students to experience the wonder of the garden, she has helped to create a fertile learning environment for young bodies and minds to grow.

As one of her students put it when trying a new food for the first time, “my taste buds weren’t so sure, but I think they’re dancing!” In Sarah Rosow’s garden, learning is always in bloom—without walls, with endless possibilities, and with plenty of dancing and growing taste buds.

- Devan Monette

Tables Turn as Academy Students Ask Parents to Try a New Food: Reflections from a new Farm to School Coach

During one sunny September recess at Academy School, 2nd and 6th grade students learned how to serve up fresh, local, garden-to-table cuisine. Kelsy Allan, Academy’s garden coordinator, teamed up with Food Connects’ Farm to School Team to deliver this activity in preparation for the school’s upcoming Open House. 

Curiosity and confusion were clear on students’ faces as they approached the food prep table. Confusion turned to excitement as we explained we were making pesto, and that they would be able to chop stuff up. “We can use those knives?” students asked incredulously. Yes, but only with adult supervision. 

First, students picked basil and chives from the garden. It was sweet to see students with gardening experience explaining helpful tips like, “this is what basil looks like, you should pick only a few leaves, don’t rip out the whole plant.” I saw these students stand a little taller as they realized they had useful knowledge they could share. In fact, I saw students light up and become energized by the tasks and responsibilities they were taking on. Students zipped around the garden picking, chopping, watering plants, and digging holes.

The activities were a sensory delight. In the bright September sunlight, students passed around green basil, red tomatoes, and lime-green husk cherries with yellow paper-like wrappers. The whole schoolyard smelled of chives as little hands chopped and stirred their pesto. Funny faces were on display when students tried biting into basil leaves and chive stalks; some students nibbled, gingerly inquisitive, while other kids chomped with adventurous gusto. 

Once the harvest was picked, students washed the greens in a bucket of water. One student started swirling the water into a whirlpool, creating a giant water-vortex. I almost stopped her, but realized she was still fulfilling her responsibility of washing the greens. It was an excellent display of creativity, making work fun while doing what she was asked to do. It reminded me to challenge my assumptions about what learning looks like. That’s what I love about garden activities and Farm to School programs. Outdoor activities offer students more room for creativity and flexibility in how they get from point A to point B. 

Next, students learned knife skills. Under the close supervision of several adults, students were thrilled to be trusted with the task of carefully chopping basil and chives. They didn’t let us down; tiny hands held knives carefully, although sometimes with the wrong side up (a problem which was quickly addressed!). I’m glad that the students were able to try something new while being safe and supervised. Each student walked away from the cutting board with a sense of accomplishment visible on their proud shoulders. 

Last but not least, students got to taste the green, chunky, aromatic pesto. It was a new experience for students who had never tried pesto before and even for those students who had already learned to love it. This might be because no one has ever eaten pesto with such a large quantity of chives in it before today. Student-led decisions about what to pick from the garden led to this new and improved pesto recipe. Parents were able to try their students’ creations at the Academy Open House event on Thursday, Sept. 19th. 

Bon Appetit! 

- Adelaide Petrov-Yoo

VAAFM Grant Highlights, 2016-2024

For over 15 years, the Vermont Agency of Agriculture, Food & Markets (VAAFM) has managed a competitive grant for Farm to School programming in Vermont schools and early childhood education settings. The Farm to School and Early Childhood (FTSEC) Capacity Building Grant, which will be accepting applications from October 3 - November 14, 2024, is an excellent source of funding for building or breathing new life into Farm to School and Early Childhood programs. The FTSEC Capacity Building Grant includes both financial assistance and technical assistance - this combination is what makes the grant so impactful.

Grant amounts vary slightly year by year, but they are typically in the $5,000 to $20,000 range for the 18-month grant period, depending on the size of your program. In addition to the financial award, each grantee receives free coaching and technical assistance to help their school or early childhood program build or expand their FTSEC programs (including expert assistance to grow school gardens, integrate agricultural education into classroom curriculum, expand meal programs, and procure local food from VT producers).   

If your school or early childhood education (ECE) program has yet to apply for this grant, or if it has been many years since you applied, we recommend applying this fall. If you are a Food Connects member school, please reach out to your coach and we would be happy to assist you with your application.

These grants have been transforming the lives of young people in Windham County and around our state for many years. Here’s a summary of some of the schools and early childhood programs in our region that have received FTSEC Capacity Building Grant funding in the past:

Oak Grove Garden Coordinator Katrina Moore prepares new raised beds.

2024-2025 (in process): Oak Grove School just built a new garden and plans to do cooking activities with local produce in all classrooms this school year.

2023-2024: Windham Early Childhood Educators Cooperative members (more than 25 ECE programs in Windham County) improved gardens with materials for raised beds, soil, plants, and seeds. They created a Farm to ECE guide with activities and recipes contributed by their members. They worked with local master gardeners to improve their gardens, and they purchased curriculum materials, and cooking and gardening supplies to share among their programs via an equipment lending program associated with the Early Learning Express Bookmobile.

Central Elementary staff and students working on their raised beds.

2023 -2024: Central Elementary School purchased garden supplies and supported school nutrition site manager Erica Frank to maintain the school gardens during the summer.

2023-2024: Academy School hired local landscape architect Adam Hubbard of Hubbard Land Design to create a long-term plan for their garden. They also purchased new, stainless steel raised beds, grow labs for indoor growing in classrooms, and a garden shed.

2022-2023: Dummerston School built new raised beds adjacent to the playground so students can garden and graze during recess. They also purchased soil, indoor grow labs, and an evaporator to start a maple sugaring program.

New oven at Winston Prouty’s Early Learning Center.

2022-2023: Winston Prouty’s Early Learning Center purchased a new, commercial stove for their kitchen, bought a garden cart, and funded a 5-hour per week garden coordinator position.

2020-2021: Westminster Center School & Grafton Elementary School created an outdoor kitchen, purchased a cooking cart and grow labs, and started raising chickens.

2018-2019: Riverside Middle School launched an on-site composting program, purchased kitchen equipment, and developed a middle school curriculum to accompany their on-site composting program.

2018-2019: Newbrook Elementary School built an outdoor pizza oven, hired a part-time garden coordinator, funded Vermont Harvest of the Month (HOM) taste tests, and created a Ladder of Responsibility for their Farm to School program.

2016-2017: Putney Central School purchased kitchen equipment, gardening supplies and equipment, and funded HOM taste tests.

We’re so grateful to the State of Vermont for fully funding this grant program. It has brought over 1.9 million dollars of FTSEC grant money to Vermont schools and ECE programs since its inception in 2007. Thank you to Becca Balint, Molly Burke, Nadir Hashim, Wendy Harrison,  Emilie Kornheiser, Tristen Toleno and all the other Vermont senators and representatives throughout the state who supported this crucial source of funding for healthy school communities in our rural state.

Farm to School in Deerfield Valley

The school gardens at Twin Valley Middle High School continue to flourish under the care of the students and support from High School science teacher Sarah Grant. The garden program at the Deerfield Valley school started over ten years ago when it was the Whitingham Elementary/Middle School. When the Middle High School formed in 2014, construction unfortunately destroyed most of the gardens. One garden bed from that time remains.

In this new era, Sarah has been adding to that original garden bed, with generous support from Food Connects Farm to School donor, Sarah Shippee. In the 2020 - 2021 school year, they started with building a greenhouse and raised beds. This summer students took care of the garden, coming every day to water and weed. They were able to harvest vegetables several times, delivering them to Foodworks in Brattleboro and sharing them with the school community. 

This fall the Community School, a program that serves students with developmental disabilities, will join the garden project, under the leadership of Alison Kelly. With Shippee’s support this year, Sarah and Alison are planning to buy some tools and plant starting supplies and build more beds. They plan to give away plant starts in the spring, something they do each year. 

Garden Coordinator 'Cross-Pollination' Summer Gathering

Our recent Cross-Pollination Summer Gathering event was ”'buzzing with ideas!” Garden Coordinators from around Windham County met this summer at the Winston Prouty Early Learning Center’s (ELC) garden to connect and collaborate.

The event, led by Farm to School (FTS) Coach Sheila Humphreys and FTS Program coordinator Kris Nelson, began by modeling a fun, inclusive icebreaker that can be used with students using Vermont Harvest of the Month (HOM) cards where participants matched their cards with others and shared their favorite Vermont Harvest of the Month, responding to the following prompts:

  • Why do you like it? What is your favorite thing about this item?

  • Do you have a favorite recipe?

  • Does this item have any special significance to you?

This icebreaker activity and the HOM cards were created by Sheila and Jennifer Trapani, Food Science Coordinator for Burlington School District for a workshop titled, “The Roots of Inclusive Classroom Cooking: Making Harvest of the Month Accessible and Engaging to All,” which they led in June at the Northeast Farm to School Institute. 

This was followed by a productive session where attendees addressed various “thorny” gardening questions, ranging from foraging wild edibles like rose hips and sorrel to challenges like pest control, particularly squash beetles and jumping worms.

Participants also spent hands-on time helping the ELC Garden Coordinator Nora Harrington weed the garden, managing errant mint, lemon balm, and sorrel. Weeding was followed by a group discussion on upcoming school year projects, including fundraisers, soil improvement, and craft projects with students. 

The event concluded with Sheila distributing valuable resources from the Vermont Garden Network, Vermont Harvest of the Month, and Kid’s Gardening, while a brief summer downpour refreshed the garden and provided a beautiful rainbow across Mount Wantastiquet.  It was the perfect end to a summer afternoon in the garden!

Our Farm to School team looks forward to making these gatherings a regular occurrence during the 2024-2025 school year! Stay tuned as we follow the garden coordinators through the upcoming year with stories of how they accomplish their many projects.

FTS Year in Review: Highlights, Hurdles, and Hopes

Check out this behind-the-scenes look at the Farm to School program as Farm to School Manager Kris Nelson and Farm to School Coach Sheila Humphreys reflect on the past academic year. In this video, they share standout moments, the biggest challenges they faced, and valuable takeaways they plan to carry forward. Discover what excites them most about the future and get a glimpse of new ideas they’re eager to introduce. Tune in for an inspiring review of our year’s highlights, hurdles, and hopes for the future of Farm to School!