Straight from the freezer to students’ lunch trays, schools are finding ways to serve local berries all year long. Photo credit: Deborah Kane

It’s February and, as tends to happen every year, I’m starting to run low on frozen berries. It seems the hours upon hours I spent this summer freezing the season’s bounty weren’t enough to satisfy my family’s endless demand for berry smoothies. Every year I vow to put more berries away for use in the winter. I suspect this summer will be no exception; I’ll take the pledge again. Read more »