Discover the beauty of the farm-to-table movement through the lens of Mount Mary University's recent Wine & Harvest dinner, celebrating fresh, sustainable, and locally-grown produce.
The Core of Farm-to-Table: More Than Just a Trend
The farm-to-table movement is more than just a dining trend; it’s a commitment to sustainability, local agriculture, and community well-being. By prioritizing the use of fresh, locally sourced ingredients, this approach not only supports local but also ensures that people receive the freshest and most nutritious meals possible. The movement nurtures a deeper connection between people and their food sources, encouraging a more mindful and environmentally responsible way of eating.
Farm-to-table emphasizes the importance of seasonal ingredients, reducing the carbon footprint associated with long-distance food transportation. It encourages a closer relationship with nature and helps preserve agricultural land and rural communities. This movement is a demonstration to the growing awareness of the impact our food choices have on the environment and our health.
Mount Mary's Wine & Harvest Dinner: A Culinary Celebration
Mount Mary's 3rd annual Wine & Harvest dinner at Trinity Woods was a celebration of culinary artistry and sustainable practices. The event, organized by the university’s dietetics graduate students, showcased an exquisite menu that highlighted the best of local and seasonal produce. The dinner was a testament to the students' creativity and dedication to promoting sustainable eating practices.
The menu featured a pear and arugula salad with lemon dressing, made from hydroponically grown greens, broccoli and Brussels sprouts agrodolce with tart cranberries, Fresno chilis, and shallots, a filet mignon dressed in sage butter accompanied by beet puree and rainbow Swiss chard, and a carrot cake with orange and cream cheese icing. Each dish was thoughtfully crafted to highlight the flavors and freshness of the ingredients, creating a memorable dining experience for all attendees.
Harnessing Hydroponics: Fresh Arugula from Campus to Plate
One of the highlights of this year’s event was the inclusion of fresh arugula grown on campus using our hydroponic Flex Farm. Hydroponics is a method of growing plants without soil, using nutrient-rich water solutions. This innovative approach allows for efficient and sustainable cultivation of fresh produce, regardless of the season or climate.
The graduate students planted arugula seeds and nurtured them in the hydroponic unit about a month before the event. On the morning of the Wine & Harvest dinner, the students harvested the arugula, ensuring that the salad served was as fresh and flavorful as possible. This hands-on experience allowed the students to connect with their food on a deeper level and understand the importance of innovative agricultural practices in promoting sustainability.
Promoting Sustainability and Community Engagement
The success of Mount Mary's Wine & Harvest dinner was rooted in the principles of sustainability and community engagement. By incorporating produce, herbs, and flowers, the event highlighted the importance of local agriculture and the benefits of farm-to-table dining. The use of hydroponically grown arugula further underscored the commitment to sustainable and innovative farming techniques.
Throughout the planning and execution of the dinner, the graduate students worked closely with Chef Derek to develop and test recipes, prepare the meal, and present it to the attendees. This collaborative effort encouraged teamwork, creativity, and a sense of community among the students. The event not only provided a platform for showcasing their culinary skills but also emphasized the importance of sustainable practices and community support in the food industry. By engaging with local producers and using fresh, seasonal ingredients, the students demonstrated a commitment to creating a more sustainable and connected food system.
To learn more about hydroponics and growing fresh greens in your community, click here.
