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Thursday April 17, 2014

Organic_LocalSmoked Salmon Bagel Panini: Sustainably Produced salmon fillets, organic spinach and dill, cream cheese, local and organic bagel. $5.75

Organic_LocalGouda & Portabello Panini: Organic portabello mushroom, roasted red pepper, tomatoes, spinach, local swiss cheese from Mountain View Farm, local and organic garlic bagel. $6.75

 

Organic_LocalPeach Chipotle Chicken: Natural chicken breast, organic olive oil, chipotle, cilantro, red wine vinegar with preserved peaches. $4.95

Organic_LocalDeep Dish Vegetable Cobbler: Organic zucchini and squash, sage, butter, local milk and buttermilk from Homestead Creamery, local flour from Ashland Milling Company, local Jack cheese from Mountain View Farm, parsley, cayenne, salt & pepper. $2.50

 

OrganicMacaroni Salad: Organic macaroni noodles with organic tomatoes, Parmesan cheese, green pepper, olive oil, balsamic vinegar, cucumbers, onion, thyme. $3.25

OrganicWild Rice: Organic rice, olive oil, salt & pepper. $1.30

Wednesday April 16, 2014

LocalSausage, Egg & Cheese Panini: Local egg, local applewood smoke sausage from Mann’s Sausage Company, local Jack cheese from Mountain View Farm, on local rustic white bread from Sweet Water Baking Company. $6.95

LocalEgg & Cheese Panini: Local egg, local Jack cheese from Mountain View Farm, on local rustic white bread from Sweet Water Baking Company. $4.75

 

Organic_LocalPork Spare Ribs: Local spare ribs from VT Meats, local honey, BBQ sauce and seasoning. $4.95

Organic_LocalMashed Potatoes & Gravy: Organic potatoes, cream, butter, salt & pepper. Gravy made with natural chicken broth, organic butter, local flour. $1.30

 

OrganicRoasted Carrots: Organic carrots, olive oil, thyme, salt & pepper. $1.75

OrganicCucumber & Dill Salad: Organic cucumber, organic onion, red wine vinegar, dill, salt & pepper. $3.25

Tuesday April 15, 2014

Organic_LocalGrilled Ham & Cheese with Apple Chutney: Local ham from Surry farms, local swiss cheese from Mountain View Farm, organic arugula, apple chutney on local Prairie brown bread from Sweet Water Baking Company. $6.75

Organic_LocalGrilled Cheese with Apple Chutney: Local swiss cheese from Mountain View Farm, organic arugula, apple chutney on local Prairie brown bread from Sweet Water Baking Company. $4.75

 

OrganicChicken Cacciatore: Natural chicken, organic onion, carrot, bell pepper, tomato, garlic, basil, salt & pepper.  Served over organic spaghetti pasta. $4.95

Organic_LocalHerbed Dinner Rolls: Local flour, organic olive oil, Parmesan cheese, with yeast, salt, sugar, and egg whites. $1.20

 

OrganicField Greens Salad: Organic mesclun mix, tomato, carrot, mushrooms, cucumbers, and balsamic vinaigrette.  $3.25

Monday April 14, 2014

Organic_LocalGrilled Cuban Panini:Local pork loin from VT Meats, local ham from Surry Farms, organic muenster cheese, dill pickle on local Sourdough bread from Sweet Water Baking Company. $6.75

Organic_LocalGrilled Cheese: Local Colby & Gouda cheeses from Mountain View Farm on local Rocky Knob bread from Sweet Water Baking Company. $4.75

Sustainably_ProducedSustainable Salmon Filet: Sustainably produced salmon, organic soy sauce, maple syrup, ginger, salt & pepper.$6.95

OrganicRed Lentil Dal: Organic lentils, olive oil onion, garlic, crushed red pepper, with spices, coconut milk and lime juice.  $1.75

OrganicThree Bean Barley Salad: Organic barley, kidney beans, black beans, garbanzo beans, onions, with natural vegetable broth, honey dijon dressing. $3.25

OrganicButtered Peas: Organic green peas, butter, salt & pepper.  $2.25

 

 

 

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Please note that menus for Farms & Fields are tentative; when working with local and seasonal foods straight from our garden and/or from nearby farms, availability varies. In order to bring you the most local and sustainable items possible, we may have to make slight substitutions from the seasonal menu we have originally planned. Being flexible with what nature provides us is a necessary part of committing to seasonal eating. Thank you for your understanding and support for sustainable foods!    

39 Comments Add your own

  • 1. micha  |  October 17, 2012 at 8:34 pm

    Honey Mozzarella Panini was AMAZING!

    Reply
    • 2. rmtombes  |  October 18, 2012 at 8:00 am

      Thank You for the comment! We are so glad that you enjoyed it. Next time you’re at Farms and Fields, please let the servers know about your experience.

      Reply
  • 3. madalyn  |  October 22, 2012 at 10:39 am

    The menu sounds great today, can’t wait to have it for dinner! Could you offer more whole wheat options? (such as whole wheat rice, whole wheat pasta, etc.)

    Reply
  • 4. rmtombes  |  October 22, 2012 at 2:27 pm

    Hi Madalyn,

    Thank You for the comment. I will pass this request on to our chefs. Hopefully we can make a few more whole wheat options available at Farms and Fields. In the meantime, we do offer paninis with whole wheat bread options, specifically the Prairie Brown Bread from Sweetwater Baking Company in Floyd, VA. Keep an eye out for those!

    Reply
  • 5. jen  |  November 5, 2012 at 5:09 pm

    I second the whole wheat request!

    Reply
    • 6. rmtombes  |  November 6, 2012 at 9:01 am

      Thank You Jen – below is some information about current whole grain options.

      At Farm and Fields we feature a whole grain salad or side 3-4 times a week (bulgur salad, quinoa, wild rice, brown rice, barley salads, wheat berry salad, and whole grain couscous etc.) We use whole wheat pasta for lasagna, and most of the pasta dishes served in Farm and Fields. But most famously our Panini’s offered daily are made from the breads on the attachment to this email. These wonderful breads are all made with fabulous organic whole grains.

      If you would like a copy of the ingredients in Sweet Water Baking Company’s Breads, send me an email at rmtombes@vt.edu.

      Reply
  • 7. Abby  |  November 12, 2012 at 11:32 am

    Hi Farms and Fields! I was a regular customer the past three years, and I’ve loved many of the entrees served at F&F. I was wondering if you could give me the recipe for the Three Bean Quinoa Salad? Thanks!

    Reply
    • 8. rmtombes  |  November 13, 2012 at 9:04 am

      Hi Abby! We’re so happy to hear that you’ve enjoyed Farms and Fields for the past couple years. Please email rmtombes@vt.edu and we can work on getting you this information!

      Reply
  • 9. Miranda  |  December 19, 2012 at 10:41 am

    My favorite dish at Farms and Fields, the salmon spread bagel panini has not been served too often this semester. I check the menu almost on a daily basis and make a special trip when this panini is served. Please bring back this dish. Thank you.

    Reply
    • 10. rmtombes  |  December 20, 2012 at 8:45 am

      Miranda, We thank you so very much for the feedback. We have run the smoked salmon bagel Panini at least a couple times this semester but we will make a special effort to do it more often next semester and hope you catch it each time. Thanks for your patronage at Farm and Fields.

      Reply
  • 11. torid10  |  January 23, 2013 at 11:51 am

    Is there somewhere that has the nutritional information for the meals? I had the Chicken Parmesan Panini and would like to know the nutritional value of my meal. I really enjoyed it and would love to have it again soon!

    Reply
    • 12. rmtombes  |  January 24, 2013 at 1:30 pm

      Thank you very much for commenting. Due to the nature of our seasonal and ever changing ingredients lists, we are not able to provide the nutritional information. I can, however, share the recipe and portion amounts if you would be interested. Please email me at rmtombes@vt.edu and I can get you that information. Again, thanks for your interest in eating at Farms & Fields!

      Reply
  • 13. Lauren  |  April 15, 2013 at 1:12 pm

    The smoked salmon bagel was so delicious today! Please serve it again soon :)

    Reply
    • 14. rmtombes  |  April 16, 2013 at 7:59 am

      Awesome! We’re so glad you enjoyed it. We try to serve this dish several times a semester because we have gotten great feedback on it. Hopefully we’ll be able to serve it once more this semester!

      Reply
  • 15. Allie Biache  |  April 16, 2013 at 12:51 pm

    The baked spinach from yesterday was AMAZING! I would love it if it was served again a couple of times before the semester is over (:

    Reply
    • 16. rmtombes  |  April 17, 2013 at 7:07 am

      Allie, I’m so glad to hear that you enjoyed the Baked Spinach! I will pass your request on to our chefs!

      Reply
  • 17. Jordan  |  April 16, 2013 at 9:00 pm

    Hello! I was wondering if Farms and Field would ever consider posting the nutritional content of each meal/recipe. I and many others who enjoy F&F’s food take our health very seriously (which is one of the reason’s we go here) and would love to know each fits into our dietary needs. Thanks!

    Reply
    • 18. rmtombes  |  April 17, 2013 at 7:09 am

      Hello Jordan and thank you for your comment. This is something that Farms and Fields patrons have asked about before. Due to the nature of our seasonal and ever changing ingredients lists, we are not able to provide the nutritional information. I can, however, share the recipe and portion amounts if you would be interested. Please email me at sustainabledining@vt.edu and I can get you that information. Again, thanks for your interest in eating at Farms & Fields!

      Reply
  • 19. Yara  |  April 18, 2013 at 3:01 pm

    I just wanted to thank you for the DELICIOUS bulgur/kale/kalamata olives salad today (4-18-13). Fatty confession: I bought 3 servings of it :) PLEASE serve it more often. Thanks!

    Reply
    • 20. rmtombes  |  April 19, 2013 at 8:14 am

      We’re so glad you liked it! As it turns out, we’ve got a little leftover that will be served today! Thanks for your patronage at Farms and Fields and keep an eye out for our special Earth Week Menu next week!

      Reply
  • 21. sarah  |  April 22, 2013 at 11:18 am

    Everything at F&F is so delicious. I just wish there were more vegan options!!!

    Reply
    • 22. rmtombes  |  April 25, 2013 at 6:40 am

      Sarah,
      Thank you for the comment. I will pass this on to our Chefs in Owens. In the meantime, if you have any further questions, feel free to email sustainabledining@vt.edu!

      Reply
  • 23. Evan  |  April 29, 2013 at 4:31 pm

    I second the wish for more vegan options! The tofu you all get is awesome by the way.

    Reply
    • 24. rmtombes  |  April 30, 2013 at 7:26 am

      Thanks Evan, I’ll make sure to talk to the chefs to see what we can do to improve our vegan options at Farms & Fields. Glad you like the tofu. I believe you can buy Twin Oaks tofu at some of the local grocery stores (Eat’s and Annie Kays) if you were ever interested in using it at home.

      Reply
  • 25. Stefanie  |  September 16, 2013 at 9:41 pm

    Anxiously awaiting the arrival of the Pumpkin Ice Cream!!!!

    Reply
    • 26. rmtombes  |  September 24, 2013 at 7:44 am

      Thanks for the comment Stefanie! We just recieved our order of Pumpkin Ice Cream and will start serving it in the next few weeks!

      Reply
      • 27. rmtombes  |  September 26, 2013 at 12:20 pm

        FYI… we are currently serving this. Stop by Farms & Fields to get some!

  • 28. lauren  |  October 31, 2013 at 1:14 pm

    Loved the Kale Parmesan salad on Monday! As well as Grilled cheese panini. Would love to see them back

    Reply
    • 29. rmtombes  |  November 1, 2013 at 7:34 am

      Thank You Lauren! The Kale Parmesan Salad is one of my favorites too! I will pass your comments along to the chef. I’m sure you’ll see the Grilled Cheese again this semester.

      Reply
  • 30. Elise  |  November 6, 2013 at 3:32 pm

    Hi, what happened to the gluten free labels?

    Reply
    • 31. rmtombes  |  November 8, 2013 at 9:15 am

      Hi Elise,

      Owens Food Court does not have a Gluten Free kitchen, so we are careful with what we label as Gluten Free. The staff working at the Farms and Fields Project have the recipes and ingredient lists and you can always ask to see the ingredient list. Let me know if you have any other questions.

      Thanks,
      Rial Tombes
      Sustainability Coordinator
      Virginia Tech Dining Services

      Reply
  • 32. Alexis  |  November 18, 2013 at 4:40 pm

    The greek wrap on Halloween was absolutely delicious!
    I love love loved the pumpkin ice cream!
    I love that there is always something different. My compliments to the chef; I like the various blend of foods and flavors. I am excited to try the jambalaya tonight! :)

    Reply
    • 33. rmtombes  |  November 22, 2013 at 12:09 pm

      Alexis!

      Thank you for your comment. I have passed your notes along to the Chef. Thanks for eating at Farms & Fields and supporting sustainable dining options!

      Have a wonderful Thanksgiving Break,
      Rial Tombes
      Sustainability Coordinator
      Virginia Tech Dining Services

      Reply
  • 34. Lindsey  |  February 25, 2014 at 8:12 pm

    Would it be possible to include the prices along with the menus? It would be very helpful for planning!

    Reply
    • 35. rmtombes  |  February 26, 2014 at 10:37 am

      You got it! Prices are listed with today’s menu.

      Thanks!

      Reply
  • 36. Meghan  |  March 5, 2014 at 6:15 pm

    Don’t remember when I ate this, but the butternut squash lasagna was amazing! Cant wait to get again someday.

    Reply
    • 37. rmtombes  |  March 24, 2014 at 8:52 am

      Thanks @Meghan! We usually serve that during the Fall semester since the butternut is in season then.

      Reply
  • 38. Tori  |  April 14, 2014 at 2:49 pm

    I love eating the your panini, but I recently went gluten free. It would be more then wonderful if you had gluten free bread!!!!

    Reply
    • 39. rmtombes  |  April 15, 2014 at 8:59 am

      Hi @maggmac! Thanks for your comment. At this time we are careful to serve anything gluten free that isn’t also prepared and served in a gluten free kitchen. Since the paninis are one of our more popular options at Farms & Fields, I don’t see this changing anytime soon. I will, however, pass your comment on to the chefs at Owens and see if they have any ideas.

      Thanks,
      Rial Tombes

      Reply

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