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  • UK Farm-to-Fork

Farm-to-Fork Welcome Back! 2/5/20

The second Farm to Fork meal of the semester was great!

For our main dish, we decided to make a Winter Vegetable Soup inspired by the Plate it Up KY Proud Turnip Green Soup Recipe. We decided to add protein by using the turkey we had in the freezer as well as the beans we had in stock for a vegetarian option. We used carrots, onions, celery, squash, green beans, white beans, potatoes, and vegetable broth. We served it with slices of bread we recovered from Panera. The meal turned out to be healthy, colorful, and delicious!


Winter Vegetable Soup

For the Plate it Up KY Proud Turnip Green Soup Recipe, click here!


We recovered a lot of fruit from Whole Foods so we decided to make a fruit salad. We had a variety of seasonal fruits including strawberries, blueberries, papaya, pineapple, and even dragonfruit! It was so easy to make and serves as a very healthy and delicious dessert option.

Seasonal Fruit Salad



We used vegetables we recovered to make a salad that is colorful and well-balanced. It was very filling as it included cucumbers, peppers, and radishes. This salad is a great source of fiber, minerals, and vitamins!

Seasonal Salad

For dessert, we decided to make peanut butter cookies. We had a lot of peanut butter in our pantry, which is a great source of protein. The Monday processing shift volunteers helped prepare the dough ahead of time. We also offered pastries we recovered from Panera as an alternative for those with nut allergies. Yum!


Overall, we had 100 students that enjoyed this delicious and well-balanced meal!




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