Ventura Unified School District Food and Nutrition Services 2020-2021 - For the future of every student
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Ventura Unified
School District
Food and Nutrition Services
2020—2021
Featuring Farm-to-School Salad Bar and Harvest of the Month Recipes
For the future of every student
HARVEST OF THE MONTH FARMS
Underwood Family Farms
Baby Root Farm
Country Fresh Herbs
Churchill Orchards
Aliso Canyon Ranch
Salad Bar Farm
The Abundant Table
King and King Ranch
San Miguel Produce Inc.
Tamai Family Farms
Foothill Organics
Ventura Unified Food and Nutrition Services is proud to be a part of the Ventura County Farm to School Collabo-
rative. Along with eight other school districts and many local farmers, we are working together to provide students
with fresh, local, and seasonal fruits and vegetables year-round to support student health and wellness. In addi-
tion to our farm fresh cafeteria offerings, Healthy Schools Project Garden and Nutrition Educators equip K-12th
grade students with knowledge, skills, and abilities essential for growing up into healthy adults through experiential
and engaging whole food cooking, nutrition, garden, and farm-based education. The Healthy Schools Project,
which is the education arm of our farm to school program, is designed to ensure that 6000 children across 13
schools have opportunities to develop a love for learning, nature, and healthy food in their school garden and
kitchen classrooms. Cultivating a healthy relationship with whole foods along with the local farms and school gar-
dens where their food is grown are essential learning experiences for young people.
THE HEALTHY SCHOOLS PROJECT HIGHLIGHTS
The educational arm of Food and Nutrition Services Farm to School Program
CAFETERIA FARM AND GARDEN
Farm to School Salad Bar Next Generation Science Lessons
Recipe Testing District Demonstration Garden
School Gardens & Salad Bar Farm
Farm Field Trips
CLASSROOM Grocery Store Tours AFTERSCHOOL
Junior Chef
PROGRAMS
Student Farm
Cooking Lessons
Nutrition Lessons
NGSS-Aligned Garden Lessons
Harvest of the Month Tastings
Fruit and Vegetable Art
Farmer in the Classroom
Summer Watermelon Salad Watermelon
Ingredients:
2 ½ cups yellow watermelon, medium diced
2 ½ cups red watermelon, medium diced
¼ cup mint, minced
2 tablespoons lime juice (about 1 lime)
Directions:
Prepare watermelon, mint, and lime as indicated
above. In a bowl, gently toss all ingredients
together. Serve and enjoy!
Yield: Ten ½-cup servings
Nutrition Facts: 24 Calories, 0 g Fat, 1 mg Sodium, 92 mg Potassium,6 g Carbohydrate, 0 g Fiber, 1 g Protein, Vitamin A 9% DV, Vitamin C 12% DV, Calcium 1% DV, Iron 0% DV
AUGUST
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY WATERMELON
3 4 5 6 7 FARMER
OF THE MONTH
10 11 12 13 14
17 18 19 20 21 CRAIG UNDERWOOD
1st Day of School Underwood Family
Welcome Back! Farms
Craig Underwood is a fourth
generation family famer in
Ventura County. His family has
24 25 26 27 28 been farming in the area
since 1876. Today the
Underwoods open their farms
to visitors year round and they
see almost 50,000 school chil-
dren each year. The
Underwoods grow a variety of
produce for sale at farm
stands, pick-your-own,
31 farmer’s markets, CSA boxes,
and more.
underwoodfamilyfarms.com
Fresh Fiesta Summer Salad
Tomatoes Ingredients:
3 cups tomatoes, medium diced (about 4
medium tomatoes or 2 pints cherry)
1 cup cucumber, medium diced (about 1
medium cucumber)
1 cup jicama, medium diced
3 tablespoons green onion, chopped
1 tablespoon fresh lemon juice
1/4 cup fresh lime juice
1 teaspoon chili powder
1/8 teaspoon cayenne pepper (optional)
Directions: Cut tomatoes, cucumber, and jicama into 1/2 inch
cubes (medium diced). Chop the green onion. Whisk together
the lemon juice, lime juice, chili powder, and cayenne pepper
(optional). Gently mix the dressing into the salad mixture.
Refrigerate for 1 hour and serve.
Yield: Ten 1/2-cup servings
Nutrition Facts: 21 Calories, 0 g Fat, 9 mg Sodium, 180 mg Potassium, 5 g Carbohydrates,
2 g Fiber, 1 g Protein, Vitamin A 11% DV, Vitamin C 24 % DV
September is National School Success Month.
SEPTEMBER Be sure to start your day with a healthy, balanced breakfast each day to fuel your body and brain!
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY TOMATO
31 1 2 3 4
FARMER
OF THE MONTH
7 8 9 10 11
NO SCHOOL
14 15 16 17 18
MIKE AND KATHY FEIG
COUNTRY FRESH HERBS
Michael and Kathy Feig
started Country Fresh Herbs in
21 22 23 24 25 1985. Mike’s background as
a chef and culinary instructor
brings a unique perspective
to growing food. Now
located in Somis, the family
grows produce for local
restaurants and farmer’s
28 B1 29 30 markets. Their two sons are
involved in the farm’s
NON-STUDENT CONTACT DAY NON-STUDENT CONTACT DAY
operations and will take over
NO SCHOOL NO SCHOOL in the future.
Crisp Salad with Apples & Cheddar Lettuce
Salad Ingredients: Dressing Ingredients: Directions:
4 cups romaine lettuce, chopped 2 tablespoons fresh lemon juice Combine lettuce, apple, and 1/2 cup cheddar in a large
4 cups red leaf lettuce, chopped 2 tablespoons fresh orange juice bowl. Whisk together the lemon juice, orange juice, garlic,
1 cup fuji apple, medium diced 3/4 teaspoon garlic, minced parmesan cheese, salt and pepper. In a slow steady
3/4 cup cheddar cheese, shredded 3 tablespoons grated parmesan stream, whisk the oil into the dressing mixture to emulsify.
1/2 cup sunflower seeds cheese Add the dressing to the salad. Toss well. Sprinkle sunflow-
1/4 cup oil er seeds and remaining cheese on top of salad. Serve and
1/2 teaspoon salt enjoy!
1/4 teaspoon pepper Yield: Ten 1-cup servings
Nutrition Facts: 133 Calories, 11 g Fat, 3.5g saturated fat, 243 mg Sodium, 90 mg Potassium, 5.1 g Carbohydrate, 1.1 g Fiber, 4.8 g Protein, Vitamin D 5% DV, Calcium 9% DV, Iron 6% DV
O C TO B E R Enjoy farm fresh fruits and veggies
in your school cafeteria!
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY LETTUCE
1 2 FARMER
OF THE MONTH
5 6 7 8 9
MIKE ROBERTS
12 13 14 15 16
BABY ROOTS FARM
Mike Roberts of Baby Root Farm
is focused on the triple bottom
line. He is creating an agricultur-
al system that improves the
environment, the lives of those
19 20 21 22 23 working in the system, and is
profitable. Most importantly, he
is training the next generation of
regenerative farmers. He is a
Ventura County native and has
been farming professionally for
the past ten years. He grows a
26 27 28 29 diversity of delicious fruits and
30
NO SCHOOL NO SCHOOL NO SCHOOL NO SCHOOL veggies. To learn more about
NO SCHOOL
FALL BREAK FALL BREAK FALL BREAK FALL BREAK the farm and Mike please visit
FALL BREAK www.babyrootfarm.com
Persimmons
Great-Fall Persimmon Salad
Salad Ingredients: Directions:
3 cups Fuyu persimmons, seeds Prepare persimmons, spinach,
lettuce, and apples as indicated
discarded & medium diced
above. Place in a large bowl. For
2 ½ cups spinach, chopped the dressing, zest orange, mince
2 ½ cups romaine lettuce, chopped shallot, and place in a small bowl.
2 cups Granny Smith apples, medium diced Add orange juice, vinegar, and salt.
1/2 cup sunflower seeds Slowly whisk in olive oil to emulsify.
Gently toss salad with dressing.
Dressing Ingredients: Top with sunflower seeds. Serve
2 teaspoons orange zest and enjoy!
1 tablespoon shallot, minced Yield: Ten 1-cup servings
1/3 cup orange juice
1 ½ tablespoons white distilled vinegar
1/2 teaspoon salt
1/3 cup olive oil
Nutrition Facts: 133 Calories, 11 g Fat, 3.5g saturated fat, 243
mg Sodium, 90 mg Potassium, 5.1 g Carbohydrate, 1.1 g Fiber,
4.8 g Protein, Vitamin D 5% DV, Calcium 9% DV, Iron 6% DVNOVEMBER
Monday Tuesday Wednesday Thursday Friday PERSIMMON
2 3 4 5 6 FARMER
OF THE MONTH
9 10 11 12 13
RON HENDREN
ALISO CANYON RANCH
NO SCHOOL
VETERANS DAY The Aliso Canyon Ranch is oper-
ated by the Hendren Family who
have been farming in Santa Pau-
16 17 18 19 20 la for four generations. Along
with farming, the Hendren chil-
dren have been involved in 4-H
and FFA selling animals at the
Ventura County Fair. Ron Hen-
dren farmed citrus with his fa-
ther, he also worked at Associ-
ates Insectary in Santa Paula,
graduated from Cal Poly San Luis
23 24 25 26 27 Obispo and worked at Limoneira
Company for 33 years. Ron, his
wife Shirley, their two boys Jason
(wife Elena) and Darin (wife
NO SCHOOL NO SCHOOL Breanna) who have full-time jobs
NO SCHOOL in law enforcement, and their
THANKSGIVING children work the 26 acre ranch
on the weekends. The Hendren
family raise persimmons, avoca-
30 dos and apples. The avocados
are marketed through Calavo
and the apples and persimmons
are sold to local markets, fruit
stands and schools like yours!Spiced Carrot Salad
Ingredients: Directions: Carrots
1 pound carrots, grated (about 5 cups) Grate carrots and chop cilantro. Add to large bowl. In a
1/2 cup cilantro, chopped separate bowl, mix garlic, cumin, paprika, salt, and lemon
juice. Slowly whisk the oil into the lemon juice mixture to
1/4 cup lemon juice, freshly squeezed
emulsify. Toss all the ingredients together. Serve
1 ½ teaspoons garlic, minced immediately or cover and let marinate for at least 1 hour.
2 teaspoons ground cumin
Yield: Ten 1/2-cup servings
2 teaspoons paprika
1/4 cup olive oil Nutrition Facts: 72 Calories, 5.6 g Fat, 49 mg Sodium, 176 mg Potassium, 0 g Carbo-
Pinch of salt hydrates, 1.4 g Fiber, 0.6 g Protein, Vitamin A 157% DV, Vitamin C 10% DV. Iron 3% DVDECEMBER
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
CARROT
1 2 3 4
FARMER
OF THE MONTH
7 8 9 10 11
REYNA ORTEGA AND
14 15 16 17 18 GUADALUPE ROJAS
THE ABUNDANT TABLE
The Abundant Table is a grass-
roots, nonprofit organization that
seeks to change lives and systems
by creating sustainable
relationships to the land and
local community. Their 5-acre
21 22 23 24 25 organic farm in Camarillo supports
farm-to-school programs,
agricultural and nutrition
education, and a CSA. The
Abundant Table began supplying
NO SCHOOL NO SCHOOL NO SCHOOL NO SCHOOL NO SCHOOL carrots for Ventura Unified School
WINTER BREAK WINTER BREAK WINTER BREAK WINTER BREAK WINTER BREAK District in 2010 and are active
members of the VC Farm-to-
28 29 School Collaborative. They
30 31 believe that Farm-to-School
programs strengthen our
community's health, well-being
NO SCHOOL NO SCHOOL and economy.
WINTER BREAK WINTER BREAK NO SCHOOL NO SCHOOL www.theabundanttable.org
WINTER BREAK WINTER BREAKKale! Caesar Salad
Kale Salad Ingredients:
5 cups Lacinato kale (or other kale variety),
de-stemmed & thinly sliced
4 cups romaine lettuce, chopped
1 cup carrot, shredded
1/4 cup sunflower seeds, toasted
2 cups croutons
Dressing Ingredients:
1/2 cup lemon juice
3/4 teaspoon garlic, minced
1/4 cup parmesan cheese, grated
Pinch of salt & pepper
1/4 cup sunflower seeds, toasted
1/2 cup oil
Directions:
Prepare kale, lettuce, and carrot as indicated above. Add to a
medium bowl. Add 1/4 cup sunflower seeds to the salad mixture. For
the dressing, juice lemons and mince garlic. Add lemon juice, garlic,
cheese, salt, and pepper in a small bowl. Add remaining ¼ cup
sunflower seeds to the dressing mixture. Slowly whisk in oil to
emulsify. Gently toss salad with the dressing and top with croutons.
Serve and enjoy!
Yield: Ten 1-cup servings
Nutrition Facts: 205 Calories, 17 g Fat, 166 mg Sodium, 312 mg Potassium, 12 g Carbohydrate, 2 g
Fiber, 5 g Protein, Vitamin A 119% DV, Vitamin C 78% DV, Calcium 10% DV, Iron 6% DVCelebrate National Staying Healthy Month!
J A N UA R Y Healthy food and exercise keeps us in shape, inside and out.
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
1
KALE
FARMER
OF THE MONTH
NO SCHOOL
WINTER BREAK
4 5 6 7 8
ROY NISHIMORI
11 12 13 14 15
SAN MIGUEL PRODUCE, INC.
The Nishimori family has been farming
for four generations. Farmer Roy’s
grandfather farmed in Japan in the
early 1900’s. The family then moved to
the United States and farmed until
18 19 20 21 22 1942, when the entire family was sent
to a Japanese internment camp
during World War II. The family
returned to farming after the war, and
eventually settled in the Oxnard area.
NO SCHOOL
San Miguel Produce has always
MARTIN LUTHER KING focused on providing consumers with
JR DAY fresh, naturally nutritious produce year
-round. They grow and locally source
25 26 27 28 29 their greens before washing and pack-
ing them into their Cut 'N Clean Greens
and Jade Asian Greens labels. Look for
their greens in your local grocery
NO SCHOOL store and on your salad bar at school.
www.sanmiguelproduce.comOranges
Cool Cabbage Salad with Oranges
Salad Ingredients: Directions:
3 cups oranges, segmented and halved Prepare the oranges, cabbage, kale, and
3 cups green cabbage, thinly sliced cilantro leaves as indicated. Toss the dressing
2 cups kale, de-stemmed and thinly sliced into the salad mixture. Serve and enjoy!
2 cups Napa cabbage, thinly sliced
1/4 cup cilantro leaves, chopped
Yield: Ten 1-cup servings
1/4 cup Asian dressing
Nutrition Facts: 56 Calories, 2 g Fat, 46 mg Sodium, 245 mg Potassium, 10 g Carbohydrate, 3 g Fiber, 2 g Protein, Vitamin A 6% DV, Vitamin C 51% DV, Calcium 6% DV, Iron 5% DVFEBRUARY
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
1 2 3 4 5 ORANGES
FARMER
OF THE MONTH
8 9 10 11 12
BRIAN AND LUPE GUZMAN
15 16 17 18 19
FOOTHILL ORGANICS
Brian and Lupe Guzman grew up
farming in the Ojai Valley. They are
now among the largest organic
NO SCHOOL citrus growers in the state. They,
PRESIDENTS DAY along with their families, help
manage over 2,000 acres in
22 23 24 25 26 Southern California. Brian and Lupe
are adamant about teaching
young people about farming and
agriculture because they think kids
today are losing hands-on
Lincoln’s Birthday— knowledge about farming. They
believe in the benefits of organic
Observed farming practices for the health of
NO SCHOOL our people and our land.Mandarin Berry Kabobs Mandarins
Kabob Ingredients: Directions:
3 cups mandarins, peeled & segmented Blend the dip ingredients in blender or food
2 cups strawberries, stems removed & halved processor. Chill while preparing skewers. Prepare
10, 5-inch milk straws or wooden skewers fruit as indicated above. Carefully thread fruit on-
to the milk straws or wooden skewers. Feel free to
Dip Ingredients: make patterns with the fruit! Serve as a snack
1 cup mandarin segments (about 3 mandarins) with dip or appetizer during a celebration.
1/2 cup low-fat yogurt, plain or vanilla Yield: Ten kabobs Serving: Two kabobs
Nutrition Facts: (per two kabobs) 123 Calories, 1 g Fat, 20 mg Sodium, 406 mg Potassium, 4 g Fiber, 2.9 g Protein, Vitamin A 18% DV, Vitamin C 125% DV,
Calcium 8% DVMARCH CELEBRATE NATIONAL N UTRITION MONTH!
Monday Tuesday Wednesday Thursday Friday
MANDARINS
1 2 3 4 5
FARMER
OF THE MONTH
8 90 10 11 12
JIM CHURCHILL AND LISA
BRENNEIS
15 16 17 18 19
OJAI PIXIE TANGERINE CO.
The Churchill family has been
growing in the Ojai Valley
since the 1970’s. Jim’s father
started with avocados, but
changing tastes sent the
family in another direction. In
22 B2 23 24 25 26 1988, Jim sold his first crop of
Pixie tangerines. He and his
wife Lisa now have about
1,000 Pixie trees, as well as
other mandarin varieties, like
Satsumas, Encores, Kishus,
and other citrus like pomelos,
oro blancos, and grapefruit.
29 30 31 There are still some
avocados, but Churchill
Orchard is best known for
their world famous Pixies.
www.tangerineman.comPeas
Lemony Sugar Snap Peas
Ingredients:
5 cups fresh sugar snap peas, cut in half on
the bias (about 1 ¼ pounds)
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 teaspoon lemon peel, minced
Pinch of salt & pepper
Directions:
Cut sugar snap peas in half on the bias and
place in a large bowl. Zest and juice the
lemon. Add to small bowl. Slowly whisk the
oil into the lemon juice and add salt and
pepper. Toss the sugar snap peas with the
dressing. Serve and enjoy!
Yield: Ten 1/2-cup servings
Nutrition Facts: 55 Calories, 3.6 g Fat, 3 mg Sodium, 118 mg Potassium, 4.4 g Carbohydrate, 1.5 g Fiber, 1.6 g Protein, Vitamin A 12% DV, Vitamin C 60% DV,
Iron 2 % DV, Calcium 2% DVAPRIL
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY PEAS
1 B3 2 FARMER
OF THE MONTH
NO SCHOOL
Board Holiday
5 6 7 8 9
ASHLEY PARRISH-DECKER
NO SCHOOL NO SCHOOL NO SCHOOL NO SCHOOL NO SCHOOL & BALBOA STUDENTS
SPRING BREAK SPRING BREAK SPRING BREAK SPRING BREAK SPRING BREAK
Salad Bar Farms
12 13 14 15 16
Salad Bar Farms is an 1/8 acre
farm on the Campus of Balboa
Middle School. The farm’s pur-
pose is to teach students how to
plant, maintain and harvest pro-
duce. Ashley Parrish-Decker, the
Farm to School Operations spe-
cialist at VUSD, is committed to
sustainable farming practices
19 20 21 22 23 and helping students engage
in meaningful outdoor experi-
ences growing and consuming
healthy food. Salad Bar Farms
grows many different varieties of
produce for Buena High School,
Balboa Middle School, and
Mound Elementary School
cafeterias.
26 27 28 29 30Strawberries
Rainbow Smoothie
Ingredients:
1 cup spinach, chopped
2 cups fresh strawberries, sliced
2 cups fresh or frozen blueberries
1 fresh banana, sliced into coins
½ cup orange juice, freshly squeezed
½ cup apple juice
1 cup plain or vanilla yogurt
Directions:
Prepare ingredients as indicated above.
Place yogurt into the blender. Add
prepared produce along with the
orange
v
juice and apple juice. Blend
until smooth, starting on a lower mode
and moving into the highest mode.
Yield: Ten 1/2-cup servings
Nutrition Facts: 66 Calories,
0.6g Fat, 21mg Sodium, 220mg
Potassium, 13.6g Carbohydrate, 1.7g
Dietary Fiber, 2.1g Protein, Vit D 0%
DV, Iron 5% DV, Calcium 4% DVM AY
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
3 4 5 6 7
STRAWBERRY
FARMER
OF THE MONTH
10 11 12 13 14
Jason tamai
17 18 19 20 21 Tamai Family Farms
Katsugoro Tamai immigrated
to the Imperial Valley from
Japan where he started
farming. His family was sent to
Manzanar Relocation Camp
during World War II. After the
war they moved to Oxnard
24 25 26 27 28 and now four generations of
the Tamai Family have been
growing healthy fruits and
vegetables for over 70 years.
They grow five different varie-
ties of strawberries which in-
clude, Albion, Camarosa,
Gaviota, Chandler and Mon-
terrey. They also grow a wide
variety of vegetables includ-
31 B2 ing corn, heirloom tomatoes,
leafy greens, beets and cab-
bages. Find them at the
Channel Islands Farmers
Market as well as nine other
NO SCHOOL local farmers markets.
MEMORIAL DAYAvocados
Summer Spinach & Avocado Salad
Salad Ingredients:
8 cups spinach leaves, chopped
2 cups avocado, cubed (about 3-4 avocados)
1/2 cup dried cranberries
1/4 cup sunflower seeds
Dressing Ingredients:
1/3 cup olive oil
1/3 cup orange juice
2 tablespoons vinegar
1 tablespoon yellow mustard
Directions:
Whisk olive oil, orange juice, vinegar, and mustard in
a small bowl. Cube the avocado and gently add it to
the chopped spinach in a large bowl. Gently toss
salad with dressing. Sprinkle the cranberries and
sunflower seeds on top. Serve immediately.
Yields: Ten 1-cup servings
Nutrition Facts: 1 37 Calories, 1 4 g Fat, 20 mg So-
dium, 209 mg Potassium, 4 g Carbohydrate, 2 g Fiber, 1
g Protein, Vitamin A 20% DV, Vitamin C 24% DVJUNE
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
31 1 2 3 4
AVOCADO
FARMER
OF THE MONTH
7 8 9 10 11
Last Day of School!
NO SCHOOL
SUMMER BREAK THE KING FAMILY
KING AND KING RANCH
HAVE A GREAT SUMMER! King & King Ranch is a 4th
generation avocado and
citrus farm, founded in 1913.
Located in Fillmore, the ranch
grows seven different
Remember to make half your plate varieties of avocados, gold
nugget mandarins, and
fruits and veggies, drink plenty of water and get outside! many varieties of specialty
To find information about Summer Nutrition lunch citrus and pomegranates.
They are continuously
provided at no charge, visit the district website at
exploring ways to diversify
www.venturausd.org under “Business Services > Food and their crops and work
Nutrition Services.” sustainably with the land.
They currently enjoying
working with the CSA, school
food service, and farmers
market communities.FOURTH ANNUAL GOLDEN CARROT AWARD
Each year, the VUSD Healthy Schools Project recognizes individuals and groups that demonstrate their
commitment and dedication to supporting healthy school environments. Congratulations to the following
Golden Carrot Awardees for their exceptional job creating a healthy school environment in collaboration
with the HSP!
This year’s awardees:
Teacher Awardee: Sara Viscarra — ATLAS
Sara, a 4th-5th grade teacher, is the lead school garden educator and values outdoor garden-based learning as
essential for her students. Tending the raised beds, fruit tree orchard, native habitat, and the vermicomposting
system are regular tasks for her students, as an integrated approach to teaching an array of subject areas.
Principal Awardee: Mayra Vega-Manriquez — Anacapa Middle School
Mayra actively supports all aspects of the Healthy Schools Project (HSP). Because of her leadership, school-wide participation
in HSP programming significantly increased. Teachers across science, ELA, TWI, PE, history, and geography courses wel-
comed the integration of nutrition, cooking, farm, and garden-based learning experiences.
Food Service Staff Awardee: Patti Conger—Manager, Portola Elementary
Patti has worked in VUSD kitchens serving our students 18 years. Not only does she run a well organized kitchen and leads a
wonderful staff team who serve students breakfast, snack, lunch and supper daily, but she also co-teaches after-school Harvest
of the Month cooking lessons for 2nd—5th graders. Patti is incredibly supportive of all the Portola teachers who lead cooking
and tasting lessons and ensures that they have what they need to be successful.
Community Volunteer Awardee:
Francisco Martinez—Owner, Paco M. Landscaping
Every spring, grass has the potential to grow high to the sky in the 1/4 acre Education Service Center-Demonstration Garden consisting
of 14 raised beds and 40 fruit trees. Francisco and his team have generously contributed their time and energy over five visits to help
keep the grass maintained. Thank you, Francisco!
Congratulations to our 2019-2020 Golden Carrot Award Recipients! Thank you for your dedication!A special thanks to our Healthy Schools Project supporters!
Supporters: In-Kind
Ventura County Public Health
Supporters:
Food Forward
The Sage Garden Project
Paco M. Landscaping
The Sprouts Healthy Community
FoundationVUSD Student Artists
AVOCADOS PERSIMMONS
Portola 4th graders EP Foster 4th graders
Leimar Touma, Soren Betancourt & Waylon Long Freddy Mayroga, Litzy Rodriguez & Valentina Ruiz Sierra
BROCCOLI PEAS
Blanche Reynolds 4th graders Loma Vista 3rd graders
Amara Fields & Laura Quiroz Amelia Pettifor, Genevieve Carlisle, Lucy Gibson & Roman Bennett
CARROTS STRAWBERRIES
Elmhurst 4th graders Sunset 3rd graders
Aria Rivera, Kayden Usery & Peyton Lowe Anna Young, Ashley Vera & Karah Bindon
KALE TOMATOES
Montalvo 4th graders Citrus Glen 4th grader
Gennavie Fernandez, Issac Rodriguez & Liana Reyes Mark Wright
LETTUCE WATERMELON
Montalvo 3rd graders Citrus Glen 3rd graders
Cruz Martinez, Adela Solorio, Liam Moes, Scarlett Elizabeth Oberle & Sofia Duncan Franey & Pretty Lemus
Pimentel FARMERS
MANDARINS EP Foster 5th grader
Junipero Serra 3rd graders Ethan Gaona
Erik Diaz, Maya Bautista & Payton Bryant Junipero Serra 5th grader
ORANGES Salene Dang
Juanamaria 4h graders Lincoln 5th grader
Lena Spalluto & Trew Kalanick Hendrix Lowder
PEPPERS
Pierpont 4th grader
Maerah D’Agostino
Many thanks to Nancy Kellogg, VUSD’s gifted Art Specialist!You can also read
