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Fairfield University’s ‘Farm-to-Chef’ celebration highlighted by luncheon

Connecticut grown heirloom tomatoes, spaghetti squash, eggplant, potatoes, apples and peaches will turn up on Fairfield University dining hall menus tall this week as the university takes part in the 1st Annual Farm-to-Chef Harvest Celebration Week, a Connecticut Department of Agriculture program celebrating the vast array of fruits, vegetables, and other ingredients harvested by farms throughout the state.

Published in American Towns on 9/28/10

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