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The Farms and Fields Project at Owens Food Court is closed for the summer. Thank You for your patronage. Look for menus to start back up again in August 2013!
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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!
1.
micha | October 17, 2012 at 8:34 pm
Honey Mozzarella Panini was AMAZING!
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.
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.)
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!
5.
jen | November 5, 2012 at 5:09 pm
I second the whole wheat request!
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.
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!
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!
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.
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.
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!
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!
13.
Lauren | April 15, 2013 at 1:12 pm
The smoked salmon bagel was so delicious today! Please serve it again soon
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!
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 (:
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!
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!
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!
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!
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!
21.
sarah | April 22, 2013 at 11:18 am
Everything at F&F is so delicious. I just wish there were more vegan options!!!
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!
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.
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.