MAY Harvest of the Month is LETTUCE!

Nevada County schools will be learning about, tasting and then enjoying lot of FRESH LETTUCE in their school lunches!
May is the ripest month in spring and as dormant life underground starts to pop out in celebration of renewal, we get lots of LETTUCE!

Each month, our school lunches reflect what is being featured for Harvest of the Month. This month director Suzanne Grass will highlight salads on the menu with salad mixes such as Romaine, Spinach with a bit of Cabbage for some crunch. And though it is not noted on the menu spring mix will be added into the salads this month as well!

Reasons to Eat Salad Greens

One cup of salad greens provides:

An excellent source of vitamin K

(green leaf, red leaf, romaine,

butterhead, and iceberg).

An excellent source of vitamin A

(green leaf, red leaf, romaine, and

butterhead).

A good source of folate (romaine

and butterhead).

A good source of vitamin C (green

leaf).

WHY VITAMIN K??

What is Vitamin K?

Vitamin K is a fat-soluble vitamin.

Vitamin K helps stop cuts and scrapes from bleeding

too much and starts the healing process.

Together with calcium, vitamin K helps build strong

bones.

Vitamin K may also help keep blood vessels healthy.

Low levels or deficiency of vitamin K affects the body’s

ability to clot blood and may result in easy bruising and

bleeding (such as nose bleeds). Deficiencies are rare

and usually only result when the body does not absorb

vitamin K from the intestinal tract.

Our bodies store vitamin K only in small amounts, so

it is essential to obtain vitamin K through the foods

we eat. Leafy green vegetables are a major source of

vitamin K.

Make your own Salad Dressing to Dress up your Lettuce!

1 small garlic clove
Salt
2 tbs. red-wine vinegar
Freshly ground black pepper
3 to 4 tbs. extra-virgin olive oil

(1) Wash the greens and dry them well, first in a salad spinner and then by rolling them up in a towel. Refrigerate until used. (2) Put a peeled garlic clove and 2 big pinches of salt in a mortar and pound into a purée, with no chunks remaining. Add the wine vinegar, grind in some black pepper, and taste for the balance of salt and vinegar. Allow to macerate for a few minutes, and (3) whisk in olive oil. Taste the dressing with a leaf of lettuce. It should taste bright and lively without being too acidic or oily; adjust the salt, vinegar, or oil as needed. To dress the salad, put several generous handfuls of greens in a large bowl. Toss with about three quarters of the vinaigrette, and taste. The greens should be lightly coated but not overdressed; add more dressing as needed.