Cooking with Kids collaborates with the New Mexico Department of Agriculture and the Santa Fe Public Schools in the Farm to School program. Farm to School makes it possible to purchase and serve local produce as part of school meals. Melons, apples, pears, salad greens, and sunflower sprouts are purchased from local farmers and served in school cafeterias.

Cooking with Kids purchases locally grown produce for classroom fruit and vegetable tastings and cooking classes whenever possible. During fall 2008, Cooking with Kids food educators delivered nearly 12,000 maroon and orange carrots and almost 12,000 red and French breakfast radishes to 220 classrooms in twelve Santa Fe Public elementary schools. "We believe this may be the largest number of school kids to ever taste maroon carrots!" says Jane Stacey, Program Director. "It's been a real community effort to get these vegetables." Most of the carrots were grown by Matt Romero, a local farmer, while the radishes were provided by Just the Best, a local wholesale produce company. This 'Root Vegetable Tasting Class' was just the latest effort of the Santa Fe non-profit to help elementary school children make healthy choices about food.