This article discusses High School Harvest (HSH), an Extension educator-led project in five Vermont schools to provide students with job training and food system education and to provide lightly processed produce to school lunch programs. One hundred and twenty-one students participated, logging 8,752 hours growing, harvesting, and processing nearly 33,000 pounds of local produce, helping food service increase healthy local produce on their cafeteria plates. The main lesson is that while this project can achieve educational and food service procurement goals, educators must be flexible and adapt to individual schools' assets and requirements. Key ingredients to success are discussed.