2. MUST KNOWS
Where- IF YOU’RE BRINGING MEALS TO THE
HARVEST HANDS, BE SURE YOU KNOW
WHICH FIELD THEY ARE IN!
How many
What time
Ask if they will be stopping or eating on the
run
ALWAYS CALL BEFORE LEAVING HOME TO
SEE IF THEY NEED A PARTS RUN OR
ANYTHING BROUGHT FROM HOME
3. CHECKLIST
Plates
Plastic ware
Cooler iced with water, tea, sports
drinks
Cups
Ice
Paper towel
Clorox Wipes
Main Dish, Side Dishes, Dessert,
Utensils
Hand washing station
Trash bags
Chairs
4. USEFUL KITCHEN TIPS
• Crockpots
• Electric Pressure Cooker
• Disposable containers (plastic & foil)
• Make casseroles and freeze
• Label with name and cooking time and
temp
• Print all recipes before hand
• Check to make sure you have all
ingredients
5. GENERAL TIPS
• Meal plan for 10-15 meals
• Encourage workers to take a break
• If close to the homestead have them come
there to eat
• Prepare as much ahead of time as possible
• Brown ground beef and freeze
• Cook roasts and shred
• Make a meal plan and grocery shop in bulk
• Cook large batches of basic foods like rice
and macaroni
6. KEEP IT COLD
• Keep perishable cold foods such as salads, lunch meats
and deviled eggs in a cooler. The cooler should be well-
insulated and packed with ice or freezer inserts.
• To help the cooler do its job, put it in the passenger
section of the car. It’s much cooler than the trunk. Be
sure to put it in the shade when you reach your
destination.
• Wash and sanitize a couple of milk jugs; fill with water
and freeze. When taken to the field, the ice melts
leaving cold drinking water, and the ice helps keep food
cold during transport.
• Freeze ice in small plastic containers or butter tubs for
water jugs and iced tea. These larger pieces of ice don’t
melt as quickly.
7. KEEP IT HOT
• If you can keep your hot food at 140 degrees or warmer, it
should stay safe from harmful bacterial growth. You have
a two-hour “window of opportunity” to safely deliver,
serve and eat the meal and get the leftovers back into
refrigeration. If foods, especially meat and dairy products,
have been out for longer than two hours– especially in hot
outdoor temperatures– it is best to dispose of them.
• Use another insulated food chest or thermos for
transporting hot food. A thoroughly cooked casserole will
usually stay safe and warm if you insulate it well. If you
don’t have a second chest, try several layers of aluminum
foil, followed by newspapers and a towel.
• Prepare a dish in an electric skillet. Unplug it, cover with a
towel and it will stay hot while taken to the field.
Try transporting hot, juicy food (that might spill) in your
pressure cooker or sealable slow cooker. The rubber seal
on these appliances will prevent drips and spills.
8. MORE TIPS
• Harvest is not the time to try that exotic
new recipe. As you plan menus from old
favorites, be sure you have all ingredients
on hand. This eliminates last minute trips
to the store.
• Keep a box packed with paper plates,
silverware, cups, toothpicks, salt &
pepper and napkins so these items are
always ready to go.
• Find jobs for the kids. Have them help
pack totes, fill ice coolers, etc.
10. • Keep meals simple
• It’s okay to take pizza or sandwiches to the
field once in a while
• Give everyone helping with meals a job
• Make a checklist
• Pack a bag of snacks for the crew to take
with them to the field
• Ask the crew what they would like for
meals
11. SEARCH THE WEB FOR IDEAS
• 2015 Harvest Meal Plans
• https://illinoisfarmgirl.wordpress.com/field-meals-recipes/
• Garden Grub: BLTs, Baked Potato Chips, Corn & Other Stuff, Pumpkin Squares
• Pizza Party: Homemade Pepperoni Pizza, Homemade Eggplant Pizza, Apple Roll-
Ups
• A Taste of Home: Skillet Pork Chops with Apples & Onions, New England Pumpkin-
Walnut Bread, Steamed Green Beans, Chocolate Pie
• To Go: Hearty Beef & Sweet Potato Stew, Easy Homemade Chunky Applesauce,
Wackie Cake
• Recycled Recipes: Grilled BBQ Chicken Legs, Sweet & Sour Vegetable Salad, Sweet
Potato Fries, Shenandoah Valley Apple Cake
• Dairy Free: Meatball Sandwiches, Italian Fresh Vegetable Salad, Brownies
• Classic Chili: Beef, Lime & Cilantro Chili, Homemde Chili, Cornbread, Apple Crisp
• Picnic Fare: Burgers, Calico Beans, Corn, Brunch Fruit, Pumpkin Squares
• Finger Food: Chicken Strips, French Fries, Veggies w/ Dip, Cupcakes
• Family Style: Chicken Fajitas, Spanish Rice, Cherry Pie
