Tuesday October 21, 2014

Organic_LocalGrilled Cuban Panini: Local pork loin from VT Meats, local ham from Surry Farms, organic muenster cheese, dill pickle slice, on local Sour Dough bread from Sweet Water Baking Company. $7.25

Organic_LocalGrilled Cheese: Local Jack cheese from Mountain View Farm, brie cheese, local Rocky Knob bread from Sweet Water Baking Company. $6.25


Organic_LocalChicken Cacciatore: Natural chicken, organic onions, carrots, local tomatoes, garlic, bell pepper and basil from the Dining Services Farm at Kentland, served over organic pasta, salt & pepper. $5.30

Organic_LocalOlive Rolls: Local flour from Ashland Milling Company, organic olive oil and kalamata olives, salt & yeast. $1.20


Organic_LocalField Greens Salad: Local salad greens, arugula and romaine lettuce from the Dining Services Farm at Kentland, organic mushrooms, local cherry tomatoes, and balsamic vinegar. $3.45

Monday October 20, 2014

Organic_LocalChicken & Brie Panini: Natural chicken, brie cheese, red pepper jelly, local basil from the Dining Services Farm at Kentland, on local Seed Bread from Sweet Water Baking Company.  $7.25

Organic_LocalTofu & Brie Panini: Local tofu from Twin Oaks, brie cheese, red pepper jelly, local basil from the Dining Services Farm at Kentland, on local Seed Bread from Sweet Water Baking Company.  $6.25


OrganicSmoked Chicken Quarter: Natural chicken quarter, rubbed with organic cumin, coriander, cinnamon and red pepper flakes. $4.20

OrganicRed Lentil Dal; Organic lentils, olive oil, onion, garlic, tomato paste, spices with coconut milk and lime juice. $1.85


Organic_LocalSteamed Broccoli: Local broccoli from the Dining Services Farm at Kentland, olive oil, salt & pepper. $2.40

Organic_LocalCole Slaw: Organic cabbage, bell pepper, onion, garlic,parsley, apple cider vinegar, dijon mustard, local basil from the Dining Services Farm at Kentland, salt & pepper. $3.45



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


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24 Comments Add your own

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

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

    • 2. 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!

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

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

  • 4. 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

    • 5. 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.

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

    Hi, what happened to the gluten free labels?

    • 7. 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.

      Rial Tombes
      Sustainability Coordinator
      Virginia Tech Dining Services

  • 8. 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! :)

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


      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

  • 10. 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!

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

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


  • 12. 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.

    • 13. 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.

  • 14. 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!!!!

    • 15. 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.

      Rial Tombes

  • 16. Bonnie  |  April 18, 2014 at 8:10 am

    My favorite thing from Farm and Fields is the honey, tomato, and cheese panini, but I haven’t seen it on the menu in a long time! Will it be back soon? (:

    • 17. rmtombes  |  April 21, 2014 at 7:12 am

      Hi Bonnie,
      You’re in luck! The Honey, Ham & Cheese Panini is on the menu today! Thanks for the comment.


  • 18. M  |  April 21, 2014 at 1:43 pm

    when Farms & Field’s have their pesto pasta again? it’s my favorite!

    • 19. rmtombes  |  April 22, 2014 at 8:35 am

      Hi @M, the chefs decide on a weekly basis what the menu will look like for Farms & Fields, but it is based on what is available in season. During the summer, we freeze our basil to be used for pesto throughout the year. Hopefully we’ll be able to serve the pesto pasta one more time this semester.

      • 20. M  |  April 29, 2014 at 9:21 am

        I am so happy Farms has pesto pasta today!!! Yay! I’m going to get extra for tomorrow! :) thanks!!

  • 21. hannah  |  September 10, 2014 at 9:50 pm

    Is there any nutrition information available for the food served here? Thanks!

    • 22. rmtombes  |  September 11, 2014 at 11:29 am

      Hi Hannah! Because of the nature of the Farms and Fields Project, our menus change daily and we do not have nutrition information for each item. We are, however, able to share our recipes by request. Email if you would like to get recipes. Thanks!

  • 23. elenarebecca018  |  September 11, 2014 at 12:48 pm

    the butternut squash lasagna was to die for! I would eat it everyday forever! what recipe did you use?

    • 24. rmtombes  |  September 12, 2014 at 4:24 pm

      Thanks @elenarebecca018! This recipe was thought up by our chefs! I’d be happy to share the recipe if you just email Thanks!


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