Monday
Tuesday
Wednesday
1
2
3
Mary’s Lentil Stew*
Brown Rice
OJA Salad
Fresh Apple
8
Mary’s Sandwich Spread
Corn Salad
Tater Tots
Fresh Orange
9
Chicken Noodle Soup*
Sweet Potato
Whole Grain Bread
Fresh Strawberries
Mary’s Vegetable Curry*
Brown Rice
OJA Salad
Fresh Orange
Baked Spaghetti
Corn on the Cob
Whole Grain Bread
Fresh Grapes
15
Hot Dogs*
Corn on the Cob
Sun Chips
Apple
16
Enchiladas
Brown Rice
OJA Salad
Trail Mix
10
Chef K Day!
Chef K’s Vegetable Bean Soup*
Salad Bar
Fresh Fruit
Chef Kevin will be providing
lunch FREE for all students!
17
Sub Sandwiches
Cucumbers
Sun Chips
Fresh Banana
Ingredients used from the OJA Garden
 Mint
 Rosemary
 Carrots
 Thai Basil
 Parsley
 Cilantro
 Garlic Chives
Thursday
Cinco de Mayo Celebration
4
Quesadillas
Brown Rice
Salad
Fresh Orange
11
Mary’s Mexican Pasta
OJA Salad
Fresh Strawberries
Pizza
Fresh Zucchini/Squash
Fresh Apple
18
Haystacks*
Cucumbers
Fresh Strawberries
19
Pizza
Carrot Sticks
Fresh Apple
“Watermelon Feed”
12
Thank You Chef Kevin!
CORN
Chef Kevin is the owner of K Restaurant
and the co-facilitator of our Edible
Education Classes. He also operates the
Kevin Fonzo Foundation, which is a nonprofit organization with the vision to
include gardening and a “hands on”
kitchen class as part of each school day.
We are very thankful that he will be
cooking for us on May 10!
Corn is called maize by most countries, this comes from the Spanish word ‘maiz’.
On average, an ear of corn has 800 kernels in 16 rows.
Corn will always have an even number of rows on each cob.
-All Meals are Vegetarian
-All Pastas and breads are made
from whole grains.
No School
Harvest of the Month
Fun Facts About Corn:
*Vegan Option Available
Friday
5
“Meals served through the National School Lunch Program will be
served in a clean and pleasant setting.”
Quote from OJA Wellness Policy
Food Service Administrator:
Mary Sukow