March | Dry Beans

March’s Harvest of the Month is dry beans! Beans are a great addition to main or side dishes: they're affordable, versatile and hearty. They take on flavors well, are an excellent source of protein and can be stored dry, eaten fresh or cooked.

HOM is reaching all corners of the state—thank you for your participation! To-date 197 or 59% of Vermont schools have signed the HOM pledge, represented by the red markers. 54 retailers and other community partners are also signed on, represented by the green markers. We have 251 pledges in total! Click on the image to view the interactive map.
Download the Resources:
-Extended Harvest Lessons | UVFTS

Sign the Pledge:
Want to receive hard copies of HOM materials in the mail? Fill out our Pledge!
Insert the Ads:
-Business Card Ad to insert in your newsletter.
-Table Top Ad to put in your restaurant or retail store.

Statewide HOM Taste Tests:

Results are in! 4,616 Taste Test votes have been gathered over the last 5 months across 4 counties and 16 schools in VT—over half of them were cast as a "Thumbs Up"! A big thanks to Helen Rortvedt at Food Connects for crunching the numbers and to Farm-to-School Educators across the state for implementing fantastic taste tests. Ready to input HOM Taste Test data for your school? You can here!
Share the Harvest:
February's winners are Albany Community School and Troy Elementary School! Both schools held Maple Granola taste tests—212 out of 253 students gave the recipe a "Thumbs Up"! Kudos
 to the following Food Service Directors and Staff: Albany—Billie and Mavene | Troy—Mary-Lou, Mary and Brenda.

Show us how you're integrating HOM in your classroom, cafeteria, or community! Post a Share the Harvest photo on our Facebook page. If you're not on Facebook, no worries, email us your photo here.
Photo Credit: Emma Helverson, GMFTS
Kitchen Corner: Rice & Bean Burrito Filling

Yield: 4-4 ½ cups


2 cups of brown rice

1 cup black beans

½ cup of seasonal vegetable

   Winter: beet, carrot, parsnip
   Summer: pepper, summer squash, tomato

¼ lb spinach

3 scallions, chopped

2 cloves garlic, minced

2 Tbsp. of freshly squeezed lemon or lime juice

2 Tbsp. olive oil

salt and pepper, to taste

2 Tbsp. fresh parsley (optional)

1 Tbsp. brown rice vinegar (optional)

½ cup meat (optional)

shredded cheddar cheese (optional)


1. Cook beans and brown rice. Set aside.

2. Over medium heat, sauté shallots and garlic in olive oil, until soft. Add seasonal vegetable and sauté. Add spinach last and cook until wilted.

3. In a bowl, mix together lemon/lime juice, olive oil and brown rice vinegar (optional).

4. In a large bowl, mix together beans, rice, sautéed mixture, meat (optional) and blend of wet ingredients.

5. Add salt and pepper, to taste.

6. When ready to serve, incorporate fresh parsley (optional) and/or top off with shredded cheddar cheese (optional).

7. Serve on its own or fold into a burrito.

*Using dry beans: Dry beans double in volume as they soak and cook, and you’ll need to soak beans in a ratio of 4 parts water:1 part beans. To  make 1 cup of cooked beans, soak ½ cup of dry beans in 2 cups of water overnight. Then, simmer for about an hour until tender, stirring occasionally to prevent burning. Drain and quickly cool the beans until ready for use. They can be stored in the fridge for up to a week until ready to use, or you can make a large batch all at once and freeze part of it.


Source:, with edits by GMFTS
Photo Credit: Steven Depolo, Creative Commons

Spotlight on Local Dry Bean Farms:
-Beidler Family Farm | Randolph Center,VT
-Boardman Hill Farm | West Rutland, VT
-Butterworks Farm | Westfield, VT
-Cedar Circle Farm | East Thetford, VT
-Morningstar Meadows | Glover, VT
-River Moon Farm | Craftsbury Common, VT
-Woods Market Garden | Brandon, VT


Have a request or suggestion? Please email us here. Share this newsletter with your family and friends, and enjoy March’s Harvest of the Month: dry beans!  
Copyright © 2014 Green Mountain Farm-to-School, Food Connects and Upper Valley Farm to School, all rights reserved.