Where does your food come from?


Celebrate From Farm To Table

♡Hey Fam!! First off I hope you guys had the best time EVER this week  at the corn maize! I didn’t see as many of you as I would have liked but mommy duty called! Please share any pictures you have from that fun night!  Stay tuned for some awesome Halloween posts next week!

As most of  you know our centers participate in the food program or national cacfp, that program provides us with all things nutrition! Education, training, and support are provided to our nutritionists and  staff so that we can do our best to provide our kids with the most nutritious and delicious meals! Part of that education is keeping us in the nutrition loop, this week in the loop I learned that the month of October is from Farm to Table month!

The purpose of this movement is to buy local! Not all of us have the opportunity to grow our own garden which is just fine, i personally would love to have my own but it just hasn’t been in the cards for my family yet. The awesome part is, there is ALWAYS a farmer, fruit stand, veggie stand near by! When kids  get to help grow or pick out the vegetables they are WAY more likely to eat them! My kids LOVE to hit the stands in Perry and pick out their own fruit or veggie!

Help us celebrate from Farm to Table by planning or cleaning up your own garden, stopping by your local farm or produce stand, take your family to tour a farm, or even thank a local farmer! Before I finish up I’m going to find you some gardening tips and recipes for fresh fruits and vegetables! As always PLEASE post pictures of your cute families participating in these activities and we’ll be sure to post the pictures of your little’s celebrating on apple crisp day!

till next time


Easy Veggie Stir Fry

1/2 cup soy milk (or other milk)
1/2 cup white grape juice
1 cup strawberries, stemmed
1/2 cup pineapple chunks
1/2 lemon, squeezed (for tartness if desired)
1/4 teaspoon Vitamin C powder (1 capsule)
Pinch salt, preferable grey salt
Small handful fresh seedless grapes

PREP TIME: 10 Minutes
COOK TIME: 6 Minutes
SERVINGS: 8 Servings


  • 1/2 cup Low Sodium Soy Sauce
  • 2 Tablespoons Sherry (or Low-sodium Vegetable Broth)
  • 2 Tablespoons Packed Brown Sugar
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Sriracha (more Or Less To Taste)
  • 1 Tablespoon Minced Fresh Ginger
  • 3 Tablespoons Peanut Oil
  • 1 whole Yellow Onion, Cut Into Large Chunks
  • 1 whole Red Bell Pepper, Seeded And Cut Into Large Chunks
  • 1 whole Yellow Bell Pepper, Seeded And Cut Into Large Chunks
  • 2 whole Garlic Cloves, Minced
  • 2 whole Medium Zucchini, Cut Into Large Wedges
  • 1 can (15-ounce) Baby Corn, Drained And Halved Crosswise
  • 1 head Broccoli Cut Into Florets
  • Cooked Noodles Or Rice, For Serving
  • Sesame Seeds, For Serving


In a bowl, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha, and ginger. Set aside.

Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, and stir, cooking for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes, then, while the veggies are still firm, pour in the sauce.

Stir the veggies in the sauce, cooking for 1 to 2 minutes more, or until the sauce is very thick. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce. Serve over noodles or rice, with a sprinkling of sesame seeds.

Tips: Prep all the veggies and make the sauce up to 24 hours ahead of time. Keep in separate containers in the fridge.