Daily Menu

Monday, January 23, 2017

Organic_LocalLocal Mann’s German Sausage and Sauerkraut Panini: 
 Local German sausage from Mann’s, organic sauerkraut, apples, and dijon mustard on prairie bread from Sweetwater Bakery.  $7.75

Organic_LocalTofu and Sauerkraut Panini:  Organic tofu, sauerkraut, apples, and dijon mustard on seed bread from Sweetwater Bakery.  $6.95

Organic_Local_NaturalAll Natural Chicken Jambalaya:  Organic onion, green bell pepper, tomatoes, garlic, tomato paste, olive oil, white rice, and black pepper with Italian sausage from Mann’s, natural chicken breasts/thighs and chicken stock, blackened redfish magic, and sea salt.  $5.95

OrganicOrganic Buttered Spinach:  Organic chopped onion, chopped garlic, butter, and chopped spinach with salt and pepper.  $2.70


Organic_LocalOrganic White Rice:  Organic white rice, olive oil, water, sea salt, and organic pepper.  $1.50


OrganicWheat Berry Waldorf Salad:  Organic wheat berries, apples, raisins, parsley, apple cider vinegar, apple juice, pepper, ground cinnamon, olive oil, and lemon juice with walnuts, sea salt, and ground nutmeg.  $3.75

Today’s ice cream flavor is Chocolate.

Friday, January 20, 2017

Organic_LocalPeanut Butter and Jelly Panini: 
 Organic peanut butter, local strawberries from a Virginia Farm, organic lemon juice, sugar, and fruit pectin on seed or oat bread from Sweetwater Baking Co.  $5.60

Organic_LocalGrilled Cheese: Jack cheese from Mountain View Farms and organic muenster cheese on rocky knob bread from Sweetwater Baking Co..  $6.95

Organic_Local_NaturalLocal Roasted Curried Squash Soup:  Natural vegetable base, organic butternut squash, garlic, onion, butter, heavy cream, curry powder, thyme, and crushed red pepper, with flour from Ashland Mills, water, salt, and pepper.  $3.55

OrganicOrganic Field Greens Salad:  Organic salad mix, tomatoes, carrots, cucumbers, mushrooms, balsamic vinegar and olive oil with thyme seasoning.  $3.75





Please note that menus for Farms & Fields are tentative; when working with local and seasonal foods straight from the Dining Services Farm 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 supporting local and sustainable foods at Virginia Tech!

 Want updates on sustainable dining at VT? “Like” us on Facebook, follow us on twitter @VTGreenDining, or visit us on instagram.

23 responses to “Daily Menu

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

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

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

  4. oliviabarine079

    The cream of broccoli soup was so good! I’m really glad that it was made with natural vegetable base instead of chicken stock!

  5. Why is the menu no longer being updated daily ?

    • Hi Nikki,

      Yesterday was a fluke with the menu as the person that regularly updates the menu was out of the office and not able to update the menu. So sorry for the inconvenience. We’ll work to put a plan in place in case of this situation in the future.


  6. I’m interested in learning the recipe for a salmon pasta I had at Farms and Fields in the fall 2014. It was one of the most delicious meals I’ve ever had I would love to be able to make it myself. Thank you!

    • Katherine,
      Thanks so much for the comment. I will have to do some searching in our recipe files to see if I can pull that one up for you. I’ll be in touch by email!

  7. Hello!

    I’m curious if you all will designate which menu items are gluten free?
    Unfortunately, I have Celiacs. ):


  8. I really enjoyed the tofu fajita which I got without cheese and mayo since I am vegan. Thank you for the great vegan option!

  9. Absolutely love this place! Always brightens my day 🙂 The sweet potatoes are absolutely delicious I always look forward to roasted veggies–like brussels sprouts and kale!

  10. I loved the lentil dal I had today for dinner! It was delicious. I hope in the future, more bean and lentil dishes will be served!

  11. Love the barley corn salad!

  12. I wish you all could be open on weekends!

  13. Is it possible to upload the menu for the day before 11 am? I keep making trips to Owens to find out what the menu is just to leave and go somewhere else because I don’t prefer what’s on the menu for that day. The inconvenience could be avoided if the blog was updated sooner.

    • I do apologize for the delay. Normally we will have the menus up before 10:00am. I will make a more concerted effort to get these menus in the system even earlier to accommodate people that would like to see them earlier. We are in the process of hiring a new sustainability coordinator for our department and these issues will be resolved shortly.

  14. It is extremely annoying and inconvenient that this blog is updated so late in the day. The menu for the day needs to be posted early in the morning or the night before. If the menus for the rest of the daily specials can be posted by 8 am every day, then this menu has no excuse not to be posted that early as well.

    • Thank you for taking your time to give us your feedback. Farms and Fields is slightly different than the other venues on campus. The items on our Farms menu come from the local area farmers. We try to plan our menus a day or two in advance, but we won’t know until the day we post the menu what we will be serving for the day due to availability of the items. Other menus in our dining facility as well as others on campus have the ability to order food product days and weeks in advance. These menus are also on a set rotating schedule. Farms and Fields doesn’t do this because we want to have locally produced food items and we work hard to have them delivered fresh daily. Thank you for your patience with us as we continue to serve locally sourced foods for our guests. In the upcoming months as we welcome a new Sustainability Coordinator to our department, we will be looking into ways to make this process easier for the guest.

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