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Pete’s Greens Donates Over 1000 Pounds of Root Vegetables
to Harwood Union and Mad River Valley Schools
Craftsbury (VT), January 16, 2008. Over a half-ton of free root vegetables including carrots,
potatoes, beets and turnips were delivered to Harwood Union and Mad River Valley public
schools on January 10th. The project was a joint effort between Pete’s Greens, the Mad River
Valley Localvore Project and Rootswork. The Root Rescue, as the groups called it, came
about when Robin McDermott, co-founder of the Mad River Valley Localvore Project,
discovered that Pete’s Greens, an organic vegetable farm in Craftsbury, VT, was seeking to
donate root vegetable seconds to interested schools. Though all perfectly edible and
nutritious, the vegetables included some misshapen roots and cosmetic blemishes that made
them unsuitable for the retail market.
“Being able to provide organic vegetables to Vermont schools is particularly gratifying for me,”
said Pete Johnson, owner of Pete’s Greens. “Pete’s Greens believes strongly in supporting
our local food system. Donating these vegetables not only provides local and nutritious foods
to our Vermont students, but also helps to connect them more closely to our place and time of
year.”
Robin McDermott and Megan Moffroid, a Rootswork board member, made the trip up to
Craftsbury, bringing the bagged root vegetables back to Warren where they were sorted
according to type by Rootswork and Localvore volunteers. Four Hundred pounds of the roots
made their way to Paul Morris, chef for Harwood Union High School who also provides lunches
to Moretown Elementary School. The rest were divided between Warren, Fayston and
Waitsfield Elementary Schools. At a conservative estimate of $1.25 per pound for the
vegetables, the donation represents over $1200 of free food to the schools.
At Harwood Union High School, the vegetables such as carrots and salad turnips will be used
raw on their salad bar, but the bulk will be served hot as side dishes or vegetarian entrees.
Many of the vegetables may go into Harwood's upcoming Localvore Lunch, a special monthly
meal made of entirely local ingredients. As is done in many fine restaurants around the state,
the printed menu for the Localvore Lunch not only shows what is being served, but also
indicates the farms who provided the food. Participation in the Localvore Lunches has
increased each month since Morris began running the cafeteria in September 2007.
“Procuring locally sourced vegetables during the winter can be costly and difficult,” noted Chef
Morris. “We are very grateful to Pete’s Greens for contributing to the Harwood lunch program,
and appreciate the time and effort of the Localvore Project and Rootswork for sorting and
delivering the vegetables.”
Located in Craftsbury, Pete’s Greens is a four-season organic farm and active participant in
the Vermont local foods movement. Through a combination of greenhouses, other season
extension techniques and root cellar storage, the farm is helping Vermonters to eat well all
year long. Pete’s Greens sells its products through its innovative four-season CSA, via stores
and restaurants, and at the Capitol City Farmer’s Market.
to Harwood Union and Mad River Valley Schools
Craftsbury (VT), January 16, 2008. Over a half-ton of free root vegetables including carrots,
potatoes, beets and turnips were delivered to Harwood Union and Mad River Valley public
schools on January 10th. The project was a joint effort between Pete’s Greens, the Mad River
Valley Localvore Project and Rootswork. The Root Rescue, as the groups called it, came
about when Robin McDermott, co-founder of the Mad River Valley Localvore Project,
discovered that Pete’s Greens, an organic vegetable farm in Craftsbury, VT, was seeking to
donate root vegetable seconds to interested schools. Though all perfectly edible and
nutritious, the vegetables included some misshapen roots and cosmetic blemishes that made
them unsuitable for the retail market.
“Being able to provide organic vegetables to Vermont schools is particularly gratifying for me,”
said Pete Johnson, owner of Pete’s Greens. “Pete’s Greens believes strongly in supporting
our local food system. Donating these vegetables not only provides local and nutritious foods
to our Vermont students, but also helps to connect them more closely to our place and time of
year.”
Robin McDermott and Megan Moffroid, a Rootswork board member, made the trip up to
Craftsbury, bringing the bagged root vegetables back to Warren where they were sorted
according to type by Rootswork and Localvore volunteers. Four Hundred pounds of the roots
made their way to Paul Morris, chef for Harwood Union High School who also provides lunches
to Moretown Elementary School. The rest were divided between Warren, Fayston and
Waitsfield Elementary Schools. At a conservative estimate of $1.25 per pound for the
vegetables, the donation represents over $1200 of free food to the schools.
At Harwood Union High School, the vegetables such as carrots and salad turnips will be used
raw on their salad bar, but the bulk will be served hot as side dishes or vegetarian entrees.
Many of the vegetables may go into Harwood's upcoming Localvore Lunch, a special monthly
meal made of entirely local ingredients. As is done in many fine restaurants around the state,
the printed menu for the Localvore Lunch not only shows what is being served, but also
indicates the farms who provided the food. Participation in the Localvore Lunches has
increased each month since Morris began running the cafeteria in September 2007.
“Procuring locally sourced vegetables during the winter can be costly and difficult,” noted Chef
Morris. “We are very grateful to Pete’s Greens for contributing to the Harwood lunch program,
and appreciate the time and effort of the Localvore Project and Rootswork for sorting and
delivering the vegetables.”
Located in Craftsbury, Pete’s Greens is a four-season organic farm and active participant in
the Vermont local foods movement. Through a combination of greenhouses, other season
extension techniques and root cellar storage, the farm is helping Vermonters to eat well all
year long. Pete’s Greens sells its products through its innovative four-season CSA, via stores
and restaurants, and at the Capitol City Farmer’s Market.