Extension > Family > Farm to School > Minnesota Toolkit for School Foodservice > Sourcing Food > Sourcing Sweet Corn
Sourcing Sweet Corn
Finding Local Food
- Local Foods Partnership online searchable database through the University of Minnesota Regional Sustainable Development Partnerships. It includes a wide range of food products from farmers mostly in northwest, western, and central Minnesota.
- The Minnesota Grown wholesale database lists Minnesota farmers interested in selling their products to schools. You can search online by product type and by region.
- The Land Stewardship Project has a Farm Directory for schools looking to purchase sustainably raised foods.
- Food Alliance Midwest is a national organization that certifies farmers who follow sustainable farming practices. Contact Bob Olson, the director of Food Alliance Midwest, for assistance in finding farmers: 651-265-3682
- Pride of the Prairie farmers have experience in selling to retail food buyers. For assistance in finding farmers, contact Terry VanDerPol: 320-269-2105.
Sweet corn is at its most delicious when it is very fresh. Once an ear of corn is picked the sugars in the corn kernels begin to convert to starch, so the sweetness becomes gradually less as the corn is transported and stored. Ideally, fresh local sweet corn for the cafeteria should be picked the night before or the morning of the day that it will be served.
Regulations on Buying Sweet Corn Directly from Farmers
Minnesota state laws permit retail establishments and foodservices to purchase raw, unprocessed fruits and vegetables from any farmer who is selling the produce of his or her own farm.
Food Buying Guide Specifications
Reference: Food Buying Guide for Child Nutrition Programs; U.S. Department of Agriculture, Food and Nutrition Service
Food As Purchased (How the Product Can Be Purchased) | Purchase> Unit> (How You Should Order the Product) | Servings per Purchase Unit> (How Many Servings You Will Get Per Purchase Unit) | Serving Size per Meal Contribution> (For Each Meal Component Category) | Amount Needed to Buy of the Purchase Units for 100 Servings | Additional Information> (AP = > As Purchased) |
|---|---|---|---|---|---|
| Cob, Sweet, Fresh, Without Husks (5 to 6 inch length) | Pound | 2.33 > Servings | 1 medium ear (about 1/2 cup cooked vegetable) | 43.0 > Pounds | |
| Cob, Sweet, Fresh, Without Husks (5 to 6 inch length) | Pound | 5.37 > Servings | 1/2 medium cob (about 1/4 cup cooked vegetable) | 19.0 > Pounds |
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