Cooking With Local Produce: A Home & School Kitchen Guide

Aug 30

Fresher food, lower cost, less waste — for a home or a school kitchen.

Buying local and seasonal produce means better flavor and nutrition, lower cost, and support for nearby farms. Here's how to bring more of it into a home — or school — kitchen, and use every bit of it.

Shop & Source

Farmers markets, farm stands, and CSA boxes
Ask your grocer what's local and in season
Buy in-season for the best price and peak flavor

Store It Right

Most veggies: crisper drawer of the fridge
Tomatoes, potatoes, onions, squash: cool & dry
Wash just before use, not before storing
First in, first out — older items in front

Prep Ahead

Wash, chop, and portion right after buying
Roast a big tray to use across several meals
Blanch and freeze surplus at peak season

Serve It

Offer raw veggies with a dip
Aim for a rainbow of colors on the plate
Feature a "harvest of the month"

In a School Kitchen

Batch-roast and steam for volume; season simply. Build salad bars with in-season local items. A "harvest of the month" builds excitement and ties into nutrition education. Involve students with taste tests and school-garden tie-ins to boost acceptance. Explore Farm to School programs, and lean on in-season bulk buys to stretch tight food budgets.

Food safety: wash hands and surfaces, keep raw produce separate from raw meat, rinse produce under running water, and keep cold foods cold.

Brought to you by (optional):

Judy Doherty

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.

My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.

My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.

https://judydohertyphotography.com