Posted November 29, 2016
Vermont Law School & Fitz-Vogt Partner to Offer Local & Organic on the Menu
Vermont Law School, offering the nation’s top-ranked environmental law program, and food service partner FitzVogt are doing great work sourcing local and organic foods for the campus café. The commitment to local and organic products has been in place on campus for more than 10 years.
Recent dishes have included items such as heirloom tomatoes from Luna Bleu Farm in South Royalton, Vermont. The VLS Café started the most recent growing season with Luna Bleu’s cold crop of arugula and spinach and then moved on to enjoy slicing tomatoes, kale, broccoli, squash and mesclun field greens. Hurricane Flats, another farm in South Royalton, Vermont, is a great resource for potatoes, onions, melon, head lettuce, celery, carrots and corn, and they are just around the corner from the campus. They also purchase significant quantities of local products through other distributors – with the majority of their local produce in winter coming from Black River Produce & Meats.
Fitz-Vogt operates a café and offers catering on campus to students and employees. They are able to provide almost all locally sourced and organic products during the summer and peak times during the growing season, and then supplement the local with some conventional products during the winter when less local, organic products are available. They keep their menus flexible during the growing season to allow for the incorporation of the local products that become available from area farmers.
Offering this level of local and organic foods is important to Vermont Law School, so the higher costs are something they have agreed to take on in order to make it possible to continue sourcing these foods. Currently, they do not have a mechanism for tracking.
Students appreciate the high-quality food provided to them at Vermont Law School and the community is enjoying the services provided by a new kitchen on campus.
Luna Bleu Farm's bib lettuce and cherry tomatoes are served at VLS with North Country Smoke House bacon, Green Mountain blue cheese, and Drew’s Dressing
Check out this recipe from Fitz-Vogt Chef, Jeff Jones, at Vermont Law School. It's kept on file because guests request it frequently after they enjoy the salad on campus.
Couple heads of kale washed and chopped
1 red onion sliced
1 or 2 carrots shredded
½ cup golden raisins
½ cup dried cranberries, Craisins or dried cherries…or a little of all
1 cup balsamic vinaigrette
Mix all ingredients together and enjoy!
To learn more about Vermont Law School, visit www.vermontlaw.edu.