Perkins farms, the Cleveland FFA and the school’s “lunch ladies” came together today (Tuesday) to serve fresh and locally produced farm-to-school carnitas to school students, staff and the public as well.
Carnitas, meaning “little meats” in Spanish, is Mexican dish of slow-cooked pork that is tender and juicy on the inside with crispy, browned edges, traditionally made by braising or simmering pork in lard or oil with spices, citrus, and aromatics like onion and garlic. It's a versatile filling for tacos, burritos, tortas, and more, often served with salsa, cilantro, and onion.
Rounding out the south-of-the-border inspired meal were a choice of refired or black beans and Mexican style corn. The theme continued into dessert as attendees could enjoy a churro, a deep-fried dough pastry coated in cinnamon sugar.
The pork came from Perkins Farms. Cleveland FFA assisted by sending invitations to local farmers, advertising on social media and serving the meal.
“Monica (head cook Monica Manzey) likes to make farm-to-school lunches to keep the community engaged with the school,” said FFA advisor Jordan Kuehl.
Above: FFA students Ellie Williams, Raelynn Holicky, Jacquelyn Heldberg, Sophia Walser and Charlie Gair, all seventh graders, took a turn in the serving line.
Brennon Holicky served churros in the commons.