Fresh from the Garden

In January?

It's easy to prepare a delicious meal from locally-grown foods when gardens are at their prime in the summer or fall, but how about in January when the Fresh from the Garden Faculty Lunchearth looks barren and the average temperature is 28 degrees?  On January 14 the talented staff from Sodexo welcomed faculty back for the spring semester at Northampton Community College (NCC) with a feast prepared entirely from ingredients provided by area farmers who sell their products at the SlowMarket held on campus each Wednesday.  According to Food Service Manager Bob Meyer the only exception was the oil and vinegar in the salad dressing. 

The meal began with a Hungarian cabbage stew, chock full of cabbage, onions, tomatoes, mushrooms and herbs complimented with a salad of shredded carrots and mushrooms and followed by a choice of roasted turkey focaccia, slow-cooked beef brisket, char-grilled pork sausage, roast veef vegan sandwiches, and vuna salad vegan sandwiches with fried blue, Yukon and red potato chips on the side.  Guests sipped fresh apple cider, freshly brewed coffee, brewed ice tea, and iced coffee.  Many indulged in fresh baked cookies and carrot cupcakes for dessert. 

Does this sound too good to be true?  Check out the photos!  Is your stomach rumbling?  Stop by the SlowMarket from 10-2 on Wednesdays on the second floor of the College Center on NCC's Bethlehem Campus.  Everything for sale is locally grown and chemical- and GMO-free. Vendors who provided the ingredients for the faculty feast included Backyard Beans, Echo Hill, The Four Shop Bakery, Jett's Produce, Lapp Farm, Monacacy Coffee, NCC's Community Garden, Primordia Farm, Rabbit Run Farm and the V-Lish Vegan Soup Company.