Farms and Fields Menu Spotlight: Meditteranean Meatballs

A couple weeks ago, we celebrated the Fall Harvest with our “Tribute to Local Ingredients” Meal. One of the hits from this meal was the Meditteranean Meatballs made from local lamb from VT Meats. And you’re in luck because we’ll be serving these delicious meatballs again today!

Today at the Farms and Fields Project in Owens Food Court, you’ll find a Meditteranean Meatball Sub, Local VT Meats Meatloaf and Homemade Mashed Potatoes and Gravy. The Lamb in the Meatball is sourced from the VT Meat Center as well as the beef and pork in the Meatloaf. The Potatoes used for our Mashed Potatoes were grown just 10 miles down the road at the Dining Services Garden at Kentland Farm.

Don’t forget to pick up your Reusable Bottle at any Cash Register in Owens!   Pay with your meal plan or dining dollars. You’ll get discounted prices on water and soda and be reducing the waste associated with your meal.

 

Stay Tuned for the Potato Planting Tomorrow

Willful volunteers, please check back to the blog tomorrow morning for possible cancellation of the potato planting. Our Student Garden Manager will be assessing the conditions and reporting back to me tonight. Make sure that you are attending on the Facebook group in order to receive a message. Otherwise, find an update here.

Green To-Go Program on the verge of launch

Expect an alternative for foam to-go containers this April. Dining Services is launching a “Green To-Go” program which allows eaters at dining centers to buy eco-containers at an affordable price so that they may order food “for here” and transfer into the container if they choose to take their food elsewhere. This is helpful for eaters in avoiding the “Styrofoam trap” that sometimes comes with crowded meal times and the uncertainty of finding a seat. The container will also provide an alternative to Styrofoam that has not existed before for folks that just want it “to go”. Eaters that participate in the program will be asked to fill out a follow-up survey with valuable feedback for retrofitting or changing the program to better suit eaters at the dining facilities. To Dining Services, sustainability and choice are a priority!

Menu Delays

Please excuse the menu delays this week. Starting next week, the menus should appear on the “menus” page each morning and as a tweet in a timely manner. Thank you for your patience and I hope you are enjoying the new semester!

Reusable bottles on sale again in Owens Food Court!

Reusable, stainless steel bottles are back!  Come and get yours today.  See flier below for detailed information:

Farms & Fields may open late Friday 10/15

The Farms & Fields Project is undergoing some minor renovations this Friday, October 15th. Work will begin early that morning but may not be complete for the usual opening time of 10:30. Thank you in advance for your patience as we complete this project. We hope to be open and providing our usual tasty, local, and sustainable fare to you as soon as possible on Friday.

Local Items around campus week 9/13

Find these items next week featured at Farms and Fields and around campus:

Zucchini Squash

Yellow Squash

Cucumbers

Collard Greens

Turnip Greens

Kale

Green Cabbage

Red Cabbage

White Corn

Eggplant

Acorn Squash

Spaghetti Squash

Butternut Squash

Gala Apples

Granny Smith Apples

Local Items week of 9/6

Check out these local items that will be appearing around campus this week for certain menu items/venues:

Zucchini Squash

Yellow Squash

Cucumbers

Collard Greens

Green Cabbage

Red Cabbage

Vine Ripe Tomatoes

Yellow Corn

White Corn

Eggplant

Watermelons

Peaches

Acorn Squash

Spaghetti Squash

Butternut Squash

Gala Apples

Welcome Back!

The first day of school should not be all textbooks, paperwork, and homework assignments.  The first day of school should be accented with a bite of food that you can feel good about.  For those of you that stopped by today at Farms & Fields’ re-opening, I hope that you thoroughly enjoyed the vegetarian and/or meat paninis, as well as the delicious ratatouille and pasta salad with luscious red tomatoes and herbs.  The panini press made its debut with a bang today–with some of the highest popularity that the Farms & Fields Project has ever seen.  Keep coming back to support local and sustainable foods!  Some of the most exciting entrees and sides haven’t even hit the press or grill yet.

By the way, a majority of the produce at Farms & Fields this season is produced very locally and sustainably at The Dining Services Garden at Kentland Farm!

Photo courtesy.

Local List for week of 8/23

Sink your teeth this week into these local, fresh items that will be available all over campus:

Zucchini Squash

Yellow Squash

Green Peppers

Cucumbers

Collard Greens

Green Cabbage

Red Cabbage

Vine Ripe Tomatoes

Yellow Corn

White Corn

Eggplant

Watermelons

image courtesty