The Faculty of Land & Food Systems provides a regular Wednesday evening bbq for their students and staff, with all of the meals prepared by LFS student volunteers. Last night was an especially unique meal in that The Orchard Garden was featured in every step of the process with a menu created around the garden vegetables at their peak.
chopping potatoes
celeriac
assorted beans
frying potatoes
serving 100 people
dining in the garden
I was blown away by the passion and organization spearheaded by Roger, one of the LFS undergraduate students. His menu (for 100 people) included a chick pea, coconut milk stew with green beans and kale, a kohlrabi/celeriac salad with a pesto of basil and turnip leaves, a beet green salad with an orange balsamic, beer chicken, rainbow carrots boiled in orange juice, and fried potatoes with miso gravy. The flavors were unexpected and delightful. Using vegetables harvested just hours before is one of the best ways to connect to the land and celebrate our efforts in sustainable urban agriculture.
Cheers to the localest of food!
No comments:
Post a Comment