Windsor Charter Academy’s Food Service Department believes scratch-made meals positively impact the health of all children! Across our campuses, we are committed to creating fresh, tasty, and nutritious meals through a farm-to-school model. We serve 85% scratch-made meals each day!
Our Food Services Department is committed to providing regular updates to our families about our Farm-to-School Program. Read more below!
What’s New
Calling All Volunteers!
It’s go-time! We are excited to begin working in the garden this season! Last season, we grew over 450 lbs of food, which was served to our students on both WCA campuses. We hope to increase our yield by 50% this season, and we will need your help to meet that goal!
If you are interested in volunteering to get our garden ready for the growing season, please plan to attend one of our two Garden Clean-Up Days to help us weed, build new beds, and prep the soil for planting. We will have two opportunities to serve:
Saturday, May 31st, from 9:00 a.m.- 12:00 p.m.
Wednesday, June 4th, from 9:00 a.m.- 12:00 p.m
Please sign up here. Supervised children are welcome to attend!
If you are unable to attend or would rather buy supplies as a monetary donation, here is our wishlist for the project. Each $10 donated counts as an hour of volunteer time toward your annual commitment. Please note that we would gladly accept used T-posts.
Thank you for your support! Please feel free to reach out to Sophie at sophie.barraza@windsorcharteracademy.org with any questions.
Vendor Spotlight: Liberty Metal Roofing
We want to extend a special thank you to John Slaughter of Liberty Metal Roofing for donating more than $1,500 in supplies to our garden expansion project.
Click here to learn more about Liberty Metal Roofing!
Monthly Recipe
Scratch-Made Cinnamon Rolls
Ingredients:
3 tbsp. dry yeast
½ cup white sugar
2 ¼ cup warm water
⅓ cup powdered milk
½ cup sunflower oil
2 cups white flour
1 ¾ cup whole wheat flour
2 tsp. table salt
¼ cup butter
Filling
¼ cup light brown sugar
¾ cup white sugar light
3 tsp ground cinnamon
¼ cup butter
Icing
½ cup milk
32 oz. powdered sugar
*If it is too watery, add more powdered sugar.*
Cooking Instructions:
For best results, have all ingredients and utensils at room temperature.
Dissolve dry yeast and sugar in warm water and let stand for 4-5 minutes.
Add powdered milk, oil, butter, flour, and salt, mix 8-10 minutes until dough is smooth. For best results, use a scale to measure all dry ingredients.
Place the dough in an oiled plastic bowl and let sit for at least 30 minutes.
Roll out dough on a floured table. Butter the top of the dough, leaving one inch on the bottom dry.
Weigh 6 ⅜ ounces of brown sugar, drop on dough.
Brush with butter. For large batches, use ½ pound of butter per 100 rolls.
Sprinkle sugar mix over the butter that is brushed on the rolled-out dough.
Roll on pastry table and cut into 2.8-3.0 oz rolls.
Let sit for 20 minutes.
Bake 9-10 minutes at 325°F.
Cinnamon:Sugar = 1:5 ratio.
