The plans for our new 6,000 square foot production kitchen, the Nutrition Lab, started over three years ago with the dream of a space that would serve as a regional food hub, bringing in more affordable, fresh local produce from area farms to process and distribute throughout the city. That dream has finally become reality and bulk production of local produce is now in full swing.
Just over the past week, the cooks at the Lab along with some of those based out of the public schools worked their way through 180 bushels of greens and 80 bushels of sweet potatoes from Kirby Farms in Mechanicsville, VA, as well as enough apples to produce 600 gallons of applesauce. Our kitchen staff processed, cooked, vacuum sealed and froze the produce for use throughout the winter months. The local greens, sweet potatoes and applesauce will all be featured on our January menus at our seven DC Public Schools, as well as at Washington Jesuit Academy.