Monday, January 23, 2017
All 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
Wheat 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
Local 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
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!