Sisters Melody Langan and Eme Loucks picked up two free sack lunches — turkey/spinach wraps, string cheese, carrots and broccoli with ranch dip, and orange slices — at the Twisp park last Thursday. Photo by Laurelle Walsh

Sisters Melody Langan and Eme Loucks picked up two free sack lunches — turkey/spinach wraps, string cheese, carrots and broccoli with ranch dip, and orange slices — at the Twisp park last Thursday. Photo by Laurelle Walsh

By Laurelle Walsh

Kids 18 years old and younger are invited to have lunch — for free — at the Twisp Town Park this summer, Monday through Friday, 11:30 a.m. – 12:45 p.m.

“Kids can get out of the house and come and hang out with their friends in the park,” said site supervisor Elise Knight. Children need not be accompanied by an adult, and all are welcome, she said.

The menu varies daily, but generally includes a sandwich, fruits, vegetables and milk, Knight said. Special items such as yogurt cups or string cheese are sometimes included.

Fresh, locally grown produce provided by Red Shed Produce will change with the season. For example, fresh strawberries, when available, will replace orange slices on the menu, or fresh pea pods may take the place of broccoli.

This is the third year of the Summer Lunch Program, which is possible due to a partnership between the United States Department of Agriculture and the Methow Valley School District.

“Our numbers were up last year over the first year,” Knight said. Although business was “a little slow” the first week, Knight expected things “to pick up when the pool business picks up,” she said.

The lunch table is set up on the lawn next to the parking lot, across from the Wagner Memorial Pool. Lunches will be available five days a week — July 4 excluded — through Aug. 22.

For more information call the school district office at 996-9205.

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Summer Lunch Program menu

Thursday, July 3: Barbecue ham on a bun, lettuce, cucumber, applesauce, milk.

Friday, July 4: Holiday, no lunch.

Monday, July 7: Peanut butter-and-jelly sandwich on whole wheat bread, yogurt, carrots, grapes, milk.

Tuesday, July 8: Ham-and-cheese sandwich on whole wheat bread, spinach, tomatoes, oranges, milk.

Wednesday, July 9: Chicken salad on English muffin, cherry tomatoes/lettuce, cantaloupe, milk.

Thursday, July 10: Turkey sandwich on whole wheat bread, spinach salad, cucumbers, apples, milk.

Friday, July 11: Tostada chips with salsa, cheese sticks, ham strips, carrots, Mandarin oranges, milk.