Savoring Sustainability
Last Thursday, the Dining Hall had an exceptional sit-down dinner serving the herbs and greens growing in the Farmshelf.
The Farmshelf is an indoor hydroponic garden and the Chartwells staff see so many amazing opportunities for our students with the new addition. The growing span lasted six weeks, and last week, the students could enjoy the fruits of our labor in some amazing recipes made by Chef Mike and Steve.
Check out these photos from the event and some of the recipes you can try at home here!
- Baby Bok Choy with Ginger and Garlic
- Kale Caesar Salad
- Autumn Spring Mix and Arugula Salad with Cranberries
Submitted by: Genevieve Fontana, Chartwells Sustainability Intern
