Westport Schools
January Newsletter
Boars Head
Products:
All our turkey and ham
used in the district are
Boar’s Head Brand which
are high quality without
added ingredients or fillers.
On the menu:
January is all about dark
leafy greens! Look out for
Spinach Calzone, Bok Choy
with Garlic & Ginger,
Moroccan Kale chips, and
more!
Westport Voted Best School
District in Connecticut with
an A+ rating in foodservice.
Niche has the most comprehensive data on
U.S. schools and neighborhoods, analyzing
dozens of public data sets and ranks
Westport #1 in 2017 as the Best School
District with an A+ the highest rating in food.
Cafés as wellness
centers:
Be on the lookout for our
chef’s tables where students
are introduced to the various
health benefits of Dark Leafy
Greens and invited to try a
sample of Spinach Pasta Salad!
Jessica Izzo, a NEW employee that has embraced the
Chartwells K-12 and Westport School District's philosophy
and was recently awarded the HERO award at Bedford
Middle School in Westport for doing a SPECTACULAR job.
Thank you Jessica!!!
eat.
Dark leafy greens are nutrition champions,
they’re chock full of vitamins and minerals.
Going green tastes great! Make a colorful salad using lettuce by adding a variety of
fruits and vegetables. Add lettuce to your favorite sandwich or wrap!
Guess the Greens! To expand your family’s palate for dark leafy greens, purchase a
few new varieties you haven’t tried and have your family members sample,
describe the taste and texture and identify green. You’ll be surprised at how
perception can change when you make eating an interactive experience.
learn.
Dark Leafy Green Food Group
Includes lettuce, kale, chard, bok choy, broccoli, spinach, turnip
greens, watercress, collard greens. Be sure to eat a variety to get the
most nutrition! In particular, dark leafy greens are an excellent
source of vitamin K, which helps stop cuts and scrapes from bleeding
too much and helps build strong bones. It’s recommended that kids
eat 1 to 2 cups of dark leafy greens per week. Bake kale chips in the
oven with a drizzle of olive oil. Add kale to smoothies, soups, salads
and sandwiches.
live.
In the produce aisle, look for dark green leaves that don’t have bruising or discoloration on the leaves. Shake off any
excess water. Remember to store greens in a cool place in the refrigerator and keep dry – any water on the leaves
will lead to spoilage.
Canned and Frozen
When it comes to leafy greens, there aren’t as many canned options. Try looking for canned spinach or collards, good
for adding to soups and stews. Look for “No sodium added” or “Low sodium” this will help keep your dish from
tasting overly salty. In the frozen goods aisle, look for spinach and kale. These are great choices when the greens are
going to be cooked in a dish or blended in a smoothie!