Please see below for a request for tested institutional food service recipes for Michigan blueberries, tomatoes and apples and directions to submit below!
Farm to Institution Specialist | Michigan Lead for National Farm to School Network
Center for Regional Food Systems | Michigan State University
480 Wilson Rd | Rm 303 Natural Resources Building | East Lansing, MI 48824
In an effort to create a useful resource for Michigan institutions looking to purchase more local food, Cultivate Michigan will include institutional-scale recipes in our toolkits for each Featured Food from Michigan. We are reaching out to institutional food service directors/chefs from across the state to provide tested recipes that feature three specific locally grown products for the remainder of 2014: Blueberries, Tomatoes (any variety), and Apples. If you have a favorite recipe featuring any of these products, pass it on!
Please send recipe contributions for any of the three products listed above to firstname.lastname@example.org. Along with your name, role and affiliation, please include the following with your recipe submission:
· Recipe Name
· Serving size
· Number of servings
· Nutritional analysis (if available)
· Photos of final dish (if available)
This is a great opportunity for you to be highlighted in our toolkits for your amazing work as chefs, menu planners, and food service/nutrition directors. Check out the Asparagus Purchasing Guide to see how we showed off the recipes of other food service directors, as well as other materials to help you purchase, use and promote Michigan asparagus when it’s in season – it’s right around the corner!
Please direct responses and questions to email@example.com. Thank you for your help and support in making Farm to Institution a reality for all Michigan institutions!
Extension Educator, Community Food Systems
MSU Extension Greening Michigan Institute
MSU Extension at the Downtown Market
109 Logan SW
Grand Rapids, MI 49503
Michigan State University Extension programs and
materials are open to all withought regard to race,
color, national origin, gender, gender identity, religion,
age, height, weight, disability, political beliefs, sexual
orientation, marital status, family status, or veteran status.