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Coors Field inDenver , introduced baseball's first onsite, sustainable garden producing food for use in the stadium, three seasons ago. The 600-square-foot garden mimics the layout of a baseball stadium, and providesAramark with herbs and vegetables for use inCoors Field's Mountain Ranch Club menu and build-your-own salad station.- At
Clemson University inSouth Carolina , produce grown in campus gardens is served in the university's dining halls and food courts. Blue cheese made and ripened at the school's agricultural center is featured on the menu along with locally grown almonds, peaches, and Bibb lettuce. - The
University of North Carolina Wilmington's (UNCW) aquaponic tank, located in the middle of the school's Wagoner Dining Hall, combines aquaculture and hydroponic technology, allowing plants and fish to coexist. The special tank is expected to produce herbs and vegetables. - This baseball season, the
Boston Red Sox introduced "Fenway Farms ," a rooftop garden behind theGate A Fenway Park facade that grows vegetables and herbs used in food products prepared at the ballpark, including menu items in theEMC Club restaurant. At 5,000 square feet, "Fenway Farms " is the largest onsite garden inMajor League Baseball . The Anaheim Convention Center utilizes a 2,000-square-foot rooftop garden, equipped with an irrigation system, indigenous ground cover and 16 wooden boxes, for growing fresh herbs used in the culinary operation. In addition to the rooftop herb garden, the convention center boasts an onsite composting and recycling center, and is currently installing an onsite, hydroponic micro-greens garden.
Across its vast portfolio,
Want to recreate the farm-to-table experience at home? Try the following recipe, utilizing ingredients currently grown near you.
Coors Field Garden Salad
Serves 6
Ingredients:
4 Ripe tomatoes large diced
4 Peppers large diced
12 Beans cut on a bias and blanched
Dressing:
3 Tablespoons of fresh herbs (whatever is freshest)
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 clove minced garlic
Salt and Pepper to taste
Instructions:
Cut all vegetables so they are approximately the same size.
Make dressing by adding all Ingredients except oil into a bowl.
Slowly whisk in oil until thick.
Mix dressing with vegetables and chill for up to one hour.
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Contact:
215-238-4078
Freireich-david@aramark.com
215-409-7403
Noss-erin@aramark.com
Photo - http://photos.prnewswire.com/prnh/20150520/217556
Logo - http://photos.prnewswire.com/prnh/20131212/PH32713LOGO
To view the original version on PR Newswire, visit:http://www.prnewswire.com/news-releases/aramark-celebrates-national-salad-month-with-healthy-recipes-300086644.html
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