Farm to Fork: A UO Fall Feast!

Rooster at Excelsior FarmIt’s that time of year again!  Farm to Fork Local Food Night at Carson Dining Hall is just around the corner.  On Wednesday, November 7th, from 5:00 to 8:00pm, the University of Oregon’s cafeteria-style dining hall will transform itself into a local foodie’s dream come true.

Using almost entirely ingredients from farms around the Northwest, the buffet draws a huge crowd each fall and spring, the line extending way out into the Carson lobby.  Local vendors like Nancy’s Yogurt will be setting up tables along the line, answering questions and handing out samples.  Slow Food will also be there, so come say hi!

This event is an easy, fun, and delicious way to educate students about the huge amount of sustainable agriculture flourishing in our area.  Not only is Farm to Fork a much awaited gourmet feast, it is incredibly supportive to participating farms while demonstrating that good, clean, fair food is easily accessible.  There is no need to buy Wisconsin cheese because we have our own!  Why pick up Idaho potatoes when Willamette Valley spuds are just as delicious?  Choosing local over shipped products saves gas, saves local businesses, saves your soul!

For more information about local agriculture, check out these resources:
Willamette Farm & Food Coalition
LocalHarvest.org
Sustainable Table
Organic Consumers Association
Local Foods Wheel
Slow Food Eugene

And, to really get your mouth watering, here is the menu for the evening’s festivities:

SALAD BAR:

Roasted Beets (Groundwork Organics, Eugene, OR)

Mixed Salad Greens, Spinach, Shredded Carrots (Hey Bayles Farm, Lorane, OR)

Crumbled Bleu Cheese (Rogue Valley Creamery, Central Point, OR)

Candied Hazelnuts (Aurora Oregon)

Bacon Bits (Deck Family Farm, Junction City, OR)

Rogue Bleu Cheese Dressing, Blackberry Herb Vinaigrette

Tabouli Salad: Wheat Berries (Tom Hunton’s Farm, Junction City, OR)

Chick Pea Salad: Garbanzo Beans (Tom Hunton’s Farm, Junction City, OR)

Winter Vegetable Slaw

SOUP DU JOUR:

White Bean and Sausage Soup

Butternut Squash with Spiced Maple Cream Soup

Potato Kale Soup

ENTREES:

Lamb Loin Chops with Wild Chanterelle Mushroom (lamb from Anderson Ranches)

Demi Glaze and Fresh Herb Chimichuri Sauce

Demi Glaze Made From Anderson Ranch Lamb

Garlic Sage Roast Chicken (Draper Valley Farms)

Goat Cheese and Roasted Winter Vegetable En Croute (Goat Cheese From Ferns Edge Dairy, Lowell, OR)

Simmered Lentils

(Tom Hunton’s Farm, Junction City, OR)

Wild Rice

Braised Greens

Roasted Local Squash (Winter Green Farm, Eugene, OR)

Russian Fingerling Potatoes (Quality Farms, Coburg, Oregon)

Assorted Rolls (Bread Stop Bakery, Eugene, OR)

YOGURT BAR

Nancy’s Yogurt Springfield Creamery

Assorted Oregon Berries (Blueberries from Confluence Farm)

Housemade Granola

Ingredients Distributed by Hummingbird Wholesale

DESSERTS

Pear And Hazelnut Frangipane Tart (Hazelnuts from Bailey Family Orchard)

Apple Huckleberry Crisp (Apples from Detering Orchards, Harrisburg, OR; Huckleberries from Mycological , Eugene, OR)

Cheesecake with Blueberry Compote (Blueberries from Confluence Farm)

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4 thoughts on “Farm to Fork: A UO Fall Feast!

  1. Pingback: From Fire-Roasted Salmon to Winter Squash It’s a Holiday Feastival | Slow Food: University of Oregon

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