Fall Produce
Located at Fairchild Dairy Teaching and Resource Center just a few miles off campus are high tunnels that hold an abundance of crops grown by students in the Farm to YoU NH program. With fresh produce and vegetables, the program collaborates with on-campus dining locations; Dining Halls, the UNH Dairy Bar, and Conferences & Catering to serve fresh, sustainable menu items.
The tunnels are not heated and use the power of the sun and insulation alone and can reach temperatures of up to 80 degrees Fahrenheit in the winter. Students work to produce 6,000 pounds of food a year and over 30 different types of crops, all of which are harvested and utilized by Hospitality Services.
In production right now are an assortment of tomatoes including cherry and midnight Roma as well as a mix of lettuces, beets and herbs like rosemary, thyme, and chives. For the winter months crops include lettuce and Bok choy. Philbrook Hall is provided with micro greens, which are often used as a garnish for entrées. Chef Zac Marshall uses fresh ingredients like tomatoes, peppers, garlic, cilantro and oregano to prepare authentic sauces like mole verde, mole poblano, tinga and sofrito sauces that are made in large batches and used throughout the year. Keep an eye out for leafy greens like spinach, arugula and veggies at the UNH Dairy Bar, Dining Hall salad bars and Catering events.
Farm to YoU NH focuses on growing produce that you can really taste the quality and care in. Additional information about the program can be found here: https://farmtoyounh.com/.
