New for winter 2012, dining introduces "Farm Fridays"
Each Friday a specific dining hall will feature a variety of new selections which incorporate farm fresh ingredients from several of our local farms, many of which are organic. Of course we’ll be highlighting those crops grown and harvested from our own UCSC Farm.
Kiwis, potatoes, leafy greens, and beets are just a few of the delicious ingredients that our chefs will be weaving into their Friday selections. Students will have the chance to engage with the Food Systems Working Group here on campus, who work throughout the year to educate students on the origins of their food. Visits from local farmers, recipes and interactive displays are just part of what is being planned.
With the interest in vegetarian and, more specifically, vegan dining options steadily increasing, UC Santa Cruz Dining is proud to roll out Farm Fridays that will reduce the distance food travels before it arrives at your table. These specially crafted dishes will give students a chance to try new and diverse foods that may be unfamiliar to them. Try a little…you just might like it. Read more about these dining options
* Pan Seared Organic Quinoa Cakes
- Made with Butternut Squash and Rainbow Chard
- Served with a tangerine vinaigrette dressing
- Sourced from the UCSC Farm
- Yes, this is gluten free also!