Daily Menu

Friday, April 28, 2017

Egg, Cheese, and Sausage Bagel Panini:  Local German breakfast sausage from Mann’s Sausage Co., local organic eggs, and local gouda cheese from Mt. View Farms on an organic everything bagel from Blacksburg Bagels.  $7.75

Egg and Cheese Breakfast Panini:  Local organic eggs and gouda cheese from Mountain View Farms on a plain bagel from Blacksburg Bagels.  $6.95

Creamy Sweet Potato and Sausage Soup:  Local sweet potatoes, sausage from Mann’s Sausage Co., natural chicken base, salt, pepper, flour, organic onion, carrots, cream, and butter.  $3.75

Organic Field Greens Salad with Strawberries:  Organic salad mix, tomatoes, carrots, mushrooms, cucumbers, balsamic vinegar, and olive oil, with sugar and local strawberries.  $3.75


Today’s Ice Cream:  Moo Tracks

Thursday, April 27, 2017

Lemon Chicken Wrap:  Local chicken breast, organic olive oil, garlic, pepper, oregano, cumin, coriander, and lemon juice, sea salt, paprika, mayo, tahini paste, sriracha, parsley, arugula, tomato and onion on a whole wheat wrap.  $7.75

Lemon Tofu Wrap:  Local organic tofu, organic olive oil, garlic, pepper, oregano, cumin, coriander, and lemon juice, sea salt, paprika, mayo, tahini paste, sriracha, parsley, arugula, tomato and onion on a whole wheat wrap .  $7.75

Italian Sausage with Polenta:  Organic cornmeal, onion, green & red pepper, chicken stock, garlic, butter, salt, pepper and Italian sausage from Mann’s Sausage Co.  $6.50

OrganicOrganic Steamed Broccoli:  Organic broccoli, organic olive oil, organic pepper, and salt.  $2.70


OrganicOrganic Polenta:  Organic cornmeal, organic parmesan cheese, chicken stock, garlic, butter salt, and pepper.  $1.50


Apple Coleslaw:  Organic bell pepper, cabbage, carrots, brown sugar, and lemon juice, local apples from a Virginia farm, and mayonnaise.  $3.75

Today’s Ice Cream:  Moo Tracks



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. You can read more about the Farms & Fields Project mission here.

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.

28 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.

  15. The butternut squash lasagna might be my absolute favorite meal…. SO.GOOD!

  16. Hi where can we see the nutrition of each item?

    • Thank you for your question. I am forwarding your contact information over to our Nutritionist, Ashley Foster, for further comments. She can answer your questions.

  17. The Sauerkraut and Apples was good but also unfortunately way too salty! I had to mix it with my quinoa salad to eat it.

    • I am passing your comments on to the chef so that they can check the recipe for quality. Thank you for your feedback.

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