FRESH FRUIT AND VEGETABLE MENU  October 2019

Monday

Tuesday

Wednesday

Thursday

             Friday

 

10/01

10/02

10/03

10/04

 

Jicama Sticks

2 oz. bag/ 50 ct.

See Canyon Apples – 163 ct. 1 Each

Pears 135 ct.

1 Each

Celery Sticks

2 oz. Bag/ 50 ct.

10/07

10/08

10/09

10/10

10/11

Broccoli

2 oz. Bag/ 50 ct.

Petite Bananas 150 ct.

1 Each

Pears 135 ct.

1 Each

Snap Peas & Carrots

2 oz. Bag/ 50 ct.

Orange Wedges

3 oz. bag/ 100 ct.

10/14

10/15

10/16

10/17

10/18

Pears 135 ct.

1 Each

Celery Sticks

2 oz. Bag/ 50 ct.

Apple Slices

4 oz. bag/ 100 ct.

Jicama Sticks

2 oz. Bag/ 50 ct.

Pineapple Chunks

2 oz. Bag/ 100 ct.

10/21

10/22

10/23

10/24

10/25

Jicama Sticks

2 oz. bag/ 50 ct.

Broccoli & Carrots

2 oz. bag/ 50 ct.

Green Apples 163 ct.

1 Each

Sliced Cucumbers

2 oz. Bag/ 50 ct.

Snap Peas & Carrots

2 oz. Bag/ 50 ct.

10/28

10/29

10/30

10/31

 

Carrot Coins

2 oz. Bag/ 50 ct.

Red Apples 163 ct.

1 Each

Pineapple Chunks

2 oz. Bag/ 100 ct.

Cantaloupe Chunks

2 oz.  Bag/ 100 ct.

 

                                 Adam: 1100, Alvin: 1005, Bonita: 625, Bruce: 850, Fairlawn: 845, Liberty: 850, Miller: 850, Oakley: 850, JPO: 750, Rice: 850, Sanchez: 905