Imagine serving up Massachusetts-caught fish to Massachusetts kids in local school cafeterias!
BAKED LOCAL DOGFISH: Served to Truro Central schoolchildren. What a beautiful healthy lunch!
Jenny DeVivo is a champion for bringing fresh, locally sourced food to schools on Martha's Vineyard. She’s all about connecting local farms and fishermen with the school kitchen, ensuring students enjoy healthy meals. Her initiatives include farm-to-school programs, fun nutrition education, and teaming up with farmers and fishing families to provide top-notch ingredients.
Meanwhile, Nicole Cormier, a registered nurse in Truro, Massachusetts, focuses on community wellness. She promotes holistic health through nutrition and lifestyle changes, helping people embrace better health practices. Cormier is also passionate about educating others on the importance of well-being.
The work of Jenny and Nicole aligns perfectly with the mission of Chatham Harvesters, which champions community health, sustainability, and access to locally sourced food. Both women prioritize building connections between local farms and fisheries, schools, and families, reflecting Chatham Harvesters' dedication to supporting local initiatives. Their efforts ensure that children and families have access to nutritious meals, which is a key goal for promoting food security. Sourcing food locally not only enhances nutrition but also minimizes environmental impact, fitting right in with Chatham Harvesters' sustainable practices. Together, they work to educate the community about the benefits of nutrition and local food systems.
For example, Cormier helped us connect with Truro Central Schools, where we provided dogfish for their chefs to whip up some delicious, healthy lunches! Dogfish is local and abundant, a delightful white flaky fish when cooked. A simplified baked fish recipe is easy and kid-friendly.
Imagine a world where every school served up local, fresh fish and farm goodies instead of the usual suspects! Kids would be munching on vibrant veggies and baked fish, leaving those sad industrial fish sticks and tater tots in the dust. Now that’s a school lunch revolution we can all get behind!
RECIPE
BAKED LOCAL DOGFISH
Ingredients
1- lb dogfish filets
3/4 cup of panko or regular breadcrumbs
1/4 parmesan cheese (optional)
salt and pepper
1 tablespoon of butter + 1/2 tablespoon butter
Directions
Preheat oven to 375 F degrees
Remove fish from the packaging, and rinse. Pat semi-dry
Salt and pepper the fish and set aside
On a shallow plate place the panko or breadcrumbs, add cheese if using - mix if needed
Take 1 tablespoon of butter and smear on the bottom of a baking sheet or dish
Take the fish and cover with the panko mixture on both sides
Gently lay fish in the baking pan, sprinkle with additional panko mixture
Lay small pats of butter on top of the fish
Bake for 15 minutes or until the fish has an internal temperature of 145 F degrees.
Serve immediately.
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