In past years, the farm provided Harvest Table with produce in times of overabundance. Ramping up farm production for Elon Dining has been a goal for years, said Michael Strickland, director of the Center for Environmental Studies. The farm-to-campus dining collaboration is the first of its kind among the campuses Harvest Table serves. We want to tell the story of these native plants, bringing those stories into dining halls and connecting them back to Loy Farm as part of the living-learning experience at Elon.” “A good example is the Cherokee purple tomato, which is native to Alamance County. “Our goal isn’t just to grow regular tomatoes, but to grow produce students have never experienced before,” said Laura Thompson, Harvest Table’s resident district manager. Harvest Table Resident District Manager Laura Thompson, right, and Chef Jay Vetter inspect produce at Loy Farm. Guests can also expect to learn the history behind those ingredients and to understand their growing and harvesting process.
Taylor Black was hired this summer to manage Loy Farm and coordinate with Harvest Table chefs in planning menus around seasonal fruits and vegetables grown there this year and into the future.Īlong with fresh produce, patrons of Clohan Hall can expect to taste both familiar and unusual varieties of vegetables as the dining hall transitions to a plant-forward, vegetarian menu this year.
Elon University’s campus will enjoy the fruits of a partnership between Harvest Table and Loy Farm this year as a new farm manager strengthens a farm-to-table program with Elon Dining.
0 kommentar(er)
