First Local Produce Day A Success

Students, Staff and Parents Enjoy Spaghetti Squash for Local Produce Day

Our first local produce day in the cafeteria was a huge success. Cafeteria Manger, Candi Slade, and her staff cooked and served delicious spaghetti squash, delivered fresh from Kelrae Farm. Garnished with a marina sauce, it was offered as the hot vegetable side of the day. PTA volunteers were on hand to offer students a sample of the squash before they entered the line and many went on to choose it as their side for lunch.

It was a hit! Parents reported that evening at Back to School night that their kids came home talking about the squash. As one 2nd grader said to his mom, “…we tasted a new vegetable in school today. It was so good! It’s one of my new favorites.”

Later that evening, parents attending Back to School Night had the opportunity to take a mini “cafeteria tour” to learn about the choices students have each day, as well as to enjoy a sample of the squash.

We are looking forward to our next Local Produce Day! Information will be sent home in your childs backpack.



Cut the squash in half (lengthwise) or quarters. Scrape out the seeds and pulp as you would with any squash or pumpkin.

Cooking Options:

  • Bake rind side up about 30 to 40 minutes at 375 F.
  • Microwave 6 to 8 minutes (let stand for a few minutes afterwards)
  • Boil 20 minutes or so.
  • Separate strands by running a fork through in the “from stem to stern” direction.
  • Garnish with any of the following or a combination: Marinara sauce, parmesan cheese, garlic, tomatoes, olive oil, light butter or butter spray, black olives.

Other Matoaka Produce Day Recipes:

Sweet Potato Soup

Zesty Asparagus 



Local Produce Day is the result of the overwhelming interest from parents who completed our School Lunch Survey last Spring. We partnered with WJCC Child Nutrition Services, SHIP, and Kelrae Farms to implement the Matoaka Locally Grown Produce Initiative for the 2011-2012 school year and beyond.

Beginning in September 2011 we will feature locally grown produce as a part of the lunch menu on two Thursdays each month. Students will have an opportunity to sample the produce as they enter the line.

We will be sending home recipes featuring our monthly produce and other information, so you can try them out with your family!



Randy Gulden and his wife Michele have operated KelRae Farm since 2002. They farm 25 acres growing 30 to 40 types of vegetables including a variety of sunflowers. KelRae Farm sells produce at the Williamsburg Farmers’ Market and they also operate a CSA (Community Supported Agriculture) which is a unique way for consumers to purchase a yearly subscription to the farm entitling them to a weekly share of the farm produce. Visit KelRae Farms at 125 Camp Road Toana (566-4803)