The Hickey Dining Hall committed to leaning into local produce and farm-to-table products this semester with a Micro-Farm by Babylon Micro-Farms. This Farm, behind the Upper Crust sandwich station, will provide fresh greens and herbs to the Hickey for use in sandwiches, salads, and other dishes.
The Micro-Farm, new to St. Bonaventure University this semester, will provide a variety of different ingredients throughout the year. The HomeGrown Greens program aids in Bonaventure’s sustainability initiatives and integrates the use of hyperlocal and sustainable ingredients to the Hickey’s menu, according to Nicole Clark, who oversees Bonaventure’s dining services.
“Fresh herbs and greens are grown on-site in our hydroponic gardens and harvested weekly,” said Clark. “The distance from the farm to [the] fork is measured in feet, not miles. We have the ability to grow over 45 varieties of nutrient-dense and ultra-fresh leafy greens, herbs, microgreens, and edible flowers.”
Last week, Hickey workers harvested arugula, spicy microgreens, and basil. The arugula and spicy microgreens can be used for sandwiches. The basil can be used in recipes and infused in waters found at the hydration station. The Micro-Farm is currently growing a summer lettuce mix to be used as the lettuce option for sandwiches and two varieties of edible flowers, which will be available at the salad bar and as garnishes for dishes.
“It’s nice to know where our produce is coming from,” said Stephanie Karl, a junior political science major at Bonaventure. “I want to see it be used throughout all the stations in the Hickey and eventually used in Freshens and the RC.”
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