Kudos Whitney Dining! I her year at UConn and have had the pleasure of eating at Whitney multiple...
2
June 2013 ~ Volume 2, Issue 9 University of Connecticut Department of Dining Services • One Bishop Circle, U-4071 • phone: 860-486-3128 • www.dining.uconn.edu The University of Connecticut Department of Dining Services UConn Spring Valley Farm Student-Guided Tours C ome visit UConn’s own student farm anytime on Tuesdays this summer (except June 25th). The students will lead guided tours of the fields and greenhouses loaded with fresh sustainably grown vegetables and herbs. They will introduce you to the flock of friendly hens and hives of honey bees (an optional walk: bees are located a short hike up the hill), and discuss the Edible Forest Garden Permaculture project. You are welcome to bring a picnic to enjoy in the beautiful scenic Willimantic River valley. The farm is home to eight students this summer who are growing an amazing variety of vegetables and herbs served at Chuck & Augie’s Restaurant in the Student Union and at select dining halls. The produce is also for sale at the Farm Fresh Market on Fairfield Way on Thursdays from 11:30am to 2:00pm. Learn by doing while helping as a volunteer on the farm. No previous experience necessary! All tools and equipment are provided. Remember to dress for outdoor conditions. Spring Valley Student Farm is a collaboration with Dining Services, Residential Life, EcoHouse as part of First Year Programs and Learning Communities, and the College of Agriculture and Natural Resources. The farm is located at 104 Spring Manor Road, Mansfield, CT, 06268 just off Route 32 north of the Route 44 intersection. Turn at the big blue UConn Spring Manor Farm sign. GPS address is 1327 Stafford Road, Storrs Mansfield, 06268. For more information or detailed directions please contact Julia Cartabiano, Farm Manager at Julia.cartabiano@ uconn.edu or phone 860-508-7706 for more details. We look forward to seeing you at the Farm. Bees Help to Welcome Interns The University of Connecticut Department of Dining Services recently welcomed two interns from The National Association of College & University Food Services (NACUFS). Amanda Hasbrouck, who recently finished her junior year at the University of North Carolina, Greensboro, and Kelly Speck, from Michigan State University, visited student run Spring Valley Farm where they learned more about our bees. Farm manager Julia Cartabiano and Dining Services manager Jim Kupchunos showed the new interns how to care for and feed the bees. Kudos Whitney Dining! A Note to Dining Services from a UConn Parent I f you don't know it already, let me tell you how proud you should be of your staff at Whitney Dining Hall. They regularly hit it out of the ball park by serving fresh, delicious, and visually appealing food on a consistent basis. I have been visiting my daughter often over her year at UConn and have had the pleasure of eating at Whitney multiple times. We are a family of long-time vegetarians. I'm an enthusiastic home cook who makes al- most everything from scratch, including fresh pasta and breads. I'm not easily impressed when I go out to restaurants. But, I always looked forward to eating at Whitney. I routinely enjoy their well-appointed salad bar with specialty salads such as tabouleh, sesame noodles, or cous cous. But the entrées and sides impressed me the most. I have had delicious vegan vegetable casseroles, stir fries, tofu, and black bean burgers. I was shocked to see them serving a brand new vegan faux chicken product called "Beyond Meat" last week. This product is slowly coming east from California, but it isn't even avail- able for retail at Whole Foods yet. Whitney is right on top of things, and offering students vegan fare that is nothing short of spectacular. If they had a franchise restaurant in my town, I would hang up my pots and pans and eat there every night. I know people are more apt to contact you with complaints rather than compliments, but well-deserved praise needs to be expressed more often. I really appreciate that Whitney cooks for my daughter as I would do for her myself. Thank you!
Transcript of Kudos Whitney Dining! I her year at UConn and have had the pleasure of eating at Whitney multiple...
June 2013 ~ Volume 2, Issue 9
University of Connecticut Department of Dining Services • One Bishop Circle, U-4071 • phone: 860-486-3128 • www.dining.uconn.edu
The University of Connecticut Department of Dining Services
UConn Spring Valley Farm Student-Guided Tours Come visit UConn’s own student farm anytime on Tuesdays this summer
(except June 25th). The students will lead guided tours of the fields and greenhouses loaded with fresh sustainably grown vegetables and herbs. They will introduce you to the flock of friendly hens and hives of honey bees (an optional walk: bees are located a short hike up the hill), and discuss the Edible Forest Garden Permaculture project. You are welcome to bring a picnic to enjoy in the beautiful scenic Willimantic River valley.
The farm is home to eight students this summer who are growing an amazing variety of vegetables and herbs served at Chuck & Augie’s Restaurant in the Student Union and at select dining halls. The produce is also for sale at the Farm Fresh Market on Fairfield Way on Thursdays from 11:30am to 2:00pm.
Learn by doing while helping as a volunteer on the farm. No previous experience necessary! All tools and equipment are provided. Remember to dress for outdoor conditions.
Spring Valley Student Farm is a collaboration with Dining Services, Residential Life, EcoHouse as part of First Year Programs and Learning Communities, and the College of Agriculture and Natural Resources.
The farm is located at 104 Spring Manor Road, Mansfield, CT, 06268 just off Route 32 north of the Route 44 intersection. Turn at the big blue UConn Spring Manor Farm sign. GPS address is 1327 Stafford Road, Storrs Mansfield, 06268. For more information or detailed directions please contact Julia Cartabiano, Farm Manager at [email protected] or phone 860-508-7706 for more details.
We look forward to seeing you at the Farm.
Bees Help to Welcome InternsThe University of Connecticut Department of
Dining Services recently welcomed two interns from The National Association of College &
University Food Services (NACUFS). Amanda Hasbrouck, who recently finished her junior year at the University of North Carolina, Greensboro, and Kelly Speck, from Michigan State University,
visited student run Spring Valley Farm where they learned more about our bees. Farm
manager Julia Cartabiano and Dining Services manager Jim Kupchunos showed the new interns how to care for and feed the bees.
Kudos Whitney Dining! A Note to Dining Services from a UConn Parent
If you don't know it already, let me tell you how proud you should be of your staff at Whitney Dining Hall. They regularly hit it out of the ball park by serving fresh, delicious,
and visually appealing food on a consistent basis. I have been visiting my daughter often over her year at UConn and have had the pleasure of eating at Whitney multiple times.
We are a family of long-time vegetarians. I'm an enthusiastic home cook who makes al-most everything from scratch, including fresh pasta and breads. I'm not easily impressed when I go out to restaurants. But, I always looked forward to eating at Whitney.
I routinely enjoy their well-appointed salad bar with specialty salads such as tabouleh, sesame noodles, or cous cous. But the entrées and sides impressed me the most. I have had delicious vegan vegetable casseroles, stir fries, tofu, and black bean burgers. I was shocked to see them serving a brand new vegan faux chicken product called "Beyond Meat" last week. This product is slowly coming east from California, but it isn't even avail-able for retail at Whole Foods yet. Whitney is right on top of things, and offering students vegan fare that is nothing short of spectacular.
If they had a franchise restaurant in my town, I would hang up my pots and pans and eat there every night.
I know people are more apt to contact you with complaints rather than compliments, but well-deserved praise needs to be expressed more often. I really appreciate that Whitney cooks for my daughter as I would do for her myself. Thank you!
Local Routes News is published monthly by the University of Connecticut Department of Dining Services
CT GROWN CROPAVAILABILITY CALENDAR
CROP June July
Apples
Asparagus
Beans
Beets
Blueberries
Broccoli
Cabbage
Cantaloupe
Carrots
Cauliflower
Cherries
Cucumbers
Eggplant
Garlic
Greens
Herbs
Leeks
Lettuce
Mushrooms (year round)
Nectarines
Onions
Peaches
Pears
Peppers
Plums
Potatoes
Raspberries
Spinach
Strawberries
Summer Squash
Sweet Corn
Tomatoes
Greenhouse Tomatoes
Turnips
Watermelon
Winter Squash
UConn Blooms - June WorkshopsWednesday, June 26th • UConn, Storrs, CTCreate your own dish garden, terrarium or fairy garden. You decide! Bring your own container; it can be a dish, terrarium or simply a clay pot. $50 fee to cover supplies and advanced regis-tration is required. Register for the workshop by emailing [email protected] or call (860)486-6000.
Farm Tour at Mapleleaf FarmSaturday, June 22nd • 768 Gillead Street, Hebron, CTCelebrate the first full day of summer on Mapleleaf Farm from 1:00pm - 3:00pm, which has been in continuous operation since the early 1900s. Visit the expectant mothers in the calving field, tour the barns, and visit the calves in their greenhouse. Host Ned Ellis is a fourth-gener-ation farmer and is proud to showcase the farm’s green energy initiatives including a solar panel system.
Upcoming Events
INGREDIENTS2 bacon slices, halved ¼ cup low-fat buttermilk 1 tablespoon finely chopped fresh chives 1 tablespoon finely chopped fresh basil 2 tablespoons canola mayonnaise 2 teaspoons cider vinegar 1 garlic clove, minced ½ teaspoon freshly ground black pepper, divided 2 ears shucked corn Cooking spray 2 large beefsteak tomatoes, cut into 8 (½-in thick) slices 2 globe tomatoes, cut into 8 (½-in thick) slices 1/8 teaspoon kosher salt ½ ripe peeled avocado, thinly sliced 4 teaspoons extra-virgin olive oil
DIRECTIONS1. Preheat the grill to high heat.2. Heat a large nonstick skillet over medium heat. Add bacon to pan; cook 8 minutes or until crisp, tossing occasionally to curl. Drain bacon on paper towels.3. Combine buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in ¼ teaspoon pepper.4. Coat corn with cooking spray. Place corn on grill rack; grill 8 minutes or until well-marked, turning occasionally. Remove from grill; cool slightly. Cut corn kernels from cobs.5. Sprinkle tomato slices evenly with salt. Alternate layers of tomato and avocado on each of 4 plates. Scatter corn evenly onto plates. Drizzle each tomato stack with about 1½ tablespoons dressing and 1 teaspoon oil. Sprinkle remaining ¼ teaspoon black pepper over salads; top each salad with 1 bacon piece.Ann Taylor Pittman, Cooking Light
Recipe - Tomato Stack Salad
Farm Fresh MarketThursdays from 11:30am - 2:00pmFairfield Way, Storrs, CTPurchase fresh, local produce from local and regional farms including UConn’s student run Spring Valley Farm, ice cold Hosmer soda, and hand-made items crafted in Connecticut. Cash only. See you at the Market!
