Brockton Public Schools

September 2017 Newsletter

Harvest of The Month
Healthy Serving Ideas:
Make a quick salad by tossing sliced tomatoes with your favorite low-fat dressing.
• Use raw tomatoes as a base for salsas, soups and sauces.
•Make a simple pasta sauce by chopping fresh tomatoes, garlic, and onion and sautéing in a pan with olive oil until the tomatoes break down.
Throw some chopped fresh basil over the top after you take the sauce off the heat.
•Slice tomatoes in half, place on a baking sheet cut side up and sprinkle with cheese and herbs and bake for 15 minutes at 425 degrees.

Fun Facts:
 China grows more tomatoes than any other country. The U.S. is second!
•The USDA reports that each of us eat about 20# of tomatoes per year.
•93% of home gardeners grow tomatoes.
There are over 25,000 varieties of tomatoes, from tiny currant tomatoes to giant beefsteak tomatoes.
Tomatoes Pointers:
• Look for tomatoes that are firm and smooth.
• Store tomatoes at room temperature, out of direct sunlight.
• Buy tomatoes when they are in season. They cost less and taste best!

Fuel Up with School Meals

It’s September! The summer months are over, and school is officially in session. Hopefully you fueled up on healthy meals and snacks in the past couple months. If you did, great job and keep it up throughout the school year, if you didn’t, it’s not too late to start! It can be tempting to want to fill your back pack with not-so-healthy comfort foods and sweets, but these foods won’t give your body the nutrients it needs to be an all-star student (and an all-star athlete if you play sports). If you want to fuel your body right, look no further than your school cafeteria!

School meals are tasty, full of good nutrition, and free for all Brockton students, a win-win-win. School meals are compliant with strict state and federal nutrition regulations and offer unlimited fruits and veggies, whole grains, a variety of lean proteins and low-fat milk choices. School meals are even student-testing to ensure that students are looking forward to eating at school.

Menus vary depending on if students are in elementary, middle, and high school, but all students can look forward to new and exciting recipes. Some new additions include chili cheese fries, buffalo ranch quesadilla, and turkey ciabatta sandwiches. We hope that all students can find something on our menus that they enjoy!

Herbs and Spices

 Herbs and spices not only add great taste, smell, and color to our foods, but they are also very beneficial to our bodies. Know the difference between herbs and spices? Herbs and spices are made from different parts of the plant. Fresh herbs, such as basil and mint come from the leafy part of the plant, while dried spices can come from berries, seeds, roots, stamen, or flowers. There are over one thousand types of fresh herbs and spices worldwide! However, you do not have to travel far to enjoy some of these flavorful additions. Rosemary, chives, oregano, parsley and basil can be grown year-round in an indoor planter!

Lemonade with mint and cardamom

½ cup Ginger root, fresh, grated
½ cup Lemon juice, fresh
¼ tsp Cardamom, ground
1/8 tsp Paprika, ground
5 Tbs Sugar
7 cups Water
4 each Mint sprigs, Fresh


  • Grate ginger and place in a cheesecloth and squeeze out juice. Discard the pulp.
  • Add ginger juice with lemon juice, spices, sugar and water.
  • Mix or shake well and serve chilled over ice.
  • Garnish with mint just before serving.