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Farm to School Fundraiser

   

Farm to School Manitoba September 9, 2014

 

It's Veggie Time: Farm to School Veggie Fundraiser Goes Province Wide to all Schools and licensed daycares in Manitoba.

 

Celebrate with Farm to School’s Harvest Vegetable au Gratin

 

Presenter: Adriana Barros, PHEc

 

Organization: Executive Coordinator, Farm to School Manitoba Healthy Choice Fundraiser

 

Contact:This email address is being protected from spambots. You need JavaScript enabled to view it.

 

http://www.farmtoschoolmanitoba.ca

 

Title: Farm to School Healthy Choice Fundraising and Harvest Vegetable au Gratin

 

Summary: Adriana shares about the return of a healthy choice fundraising opportunity for schools and daycares across Manitoba. She shares information on student benefits associated with the fundraiser as well as its past years success. The veggie bundles will be on display and why this type of fundraiser is so important.

 

Adriana shares Vegetable Au Gratin recipe using veggies featured in the fundraiser. Adriana will also highlight how to get your kids involved in food prep and eating more veggies!

 

More Information: http://www.farmtoschoolmanitoba.ca has information for parents, teachers and fundraising coordinators. http://www.peakmarket.comfeatures many recipes with Manitoba veggies.

   

Harvest Vegetable au Gratin

 

Ingredients 3 medium boiling or baking potatoes

 

2 carrots, peeled and sliced 3 parsnips, peeled and sliced

 

¼ cup butter or margarine 1 medium onion, chopped (1/2 cup)

 

1 tablespoon all-purpose flour

 

1 teaspoon salt

 

¼ teaspoon pepper

 

2 cups milk cups

 

shredded natural sharp Cheddar cheese (8 oz)

 

¼ cup dry bread crumbs (any flavor) sprinkle paprika to taste Directions •

 

 Heat oven to 375ºF. • Scrub potatoes but do not peel, cut into 1/8-inch slices, peel and slice carrots and parsnips to measure about 4 cups. • Melt butter in 2-quart saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. • 

 

Stir in milk and 1 1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. • Spread potatoes in ungreased 1 1/2-quart casserole. Pour cheese sauce over potatoes. • Bake uncovered 1 hour. Mix remaining cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika.

 

Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly.

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