Farm-to-School "Sample Day" brings fresh asparagus to Blue Ridge and Sharpstein

Farm-to-School "Sample Day" brings fresh asparagus to Blue Ridge and Sharpstein
By Nutrition Services Director Pamela Milleson

We are excited to be able to bring farm fresh asparagus into two of our schools for tasting and lunch. As we continue to develop our farm to school program, we hope to bring in other items and rotate to all schools in the district. All students will receive a taste sample as they enter the cafeteria. Also, asparagus will be available as part of the lunch menu.

The asparagus is grown in the Walla Walla Valley and picked fresh Sunday and delivered to schools on Monday for preparation for Tuesday's asparagus sample day. We want students to have the experience of trying some of the great foods grown in our valley. Flyers will be going home to families with great information about asparagus including history, regional facts, nutrition and health benefits, and cooking ideas.

We're so lucky to have this nutritious vegetable grown right in our valley. Did you know?
- About 22 million pounds of asparagus are grown in Washington State on approximately 7,000 acres in the Columbia Basin, the Yakima Valley and the Walla Walla Valley.
- Asparagus has been cultivated for more than 2,500 years by people worldwide.
- Asparagus is the leading natural source for folacin and glutathione. Folacin (folic acid) helps create healthy blood cells and prevent birth defects. A serving of asparagus provides 60% of your daily needs.
- According to the National Cancer Institute, asparagus contains more glutathione than any other fruit or vegetable. This antioxidant plays an important role in the prevention of certain cancers and diseases. Asparagus can be steamed, grilled, microwaved, stir-fryed or roasted in the oven.

Here's a simple oven roasting recipe:
Preheat the oven to 425°. Place asparagus on a cookie sheet in a single layer. Drizzle olive oil (or vegetable oil) over the asparagus, sprinkle with salt and pepper. Place in the oven and cook until tender crisp and just starting to brown  about 10 minutes. This can be eaten as it is or sprinkled with parmesan cheese, or cut and added to salads.