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Spring onions highlight Farmers Market Harvest lunch at Hatfields

WVU Dining Services is highlighting spring’s bounty with Farmers Market Harvest lunches at Hatfields.

Farmers Market meals not only provide an additional variety of dishes for our vegan and vegetarian diners, but also promote sustainability, as the ingredients are sourced from local producers.

For lunch on Monday, March 22, select featured dishes at the dining hall will be made with specialty, locally sourced ingredients. This Monday’s featured vegetables are spring onions from Avondale, Pa., and dishes include Spring Onion and Vegetable Stir Fry Noodles, Potato Pancakes, Spring Onion Dip, and more.

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Spring Harvest Farmers Market Menu

Featured Dishes

Chicken Teriyaki

Juicy grilled chicken breasts tossed in a sweet and savory teriyaki sauce mixed with char-grilled spring onions

Market Rainbow Vegetables

A variety of pan-roasted vegetables featuring colors of the rainbow topped with spring onions

Potato Pancakes

Shredded potatoes mixed with crispy bacon and fresh spring onions hand-formed and pan-fried to a golden brown

Spring Onion and Vegetable Stir Fry Noodles

Sauteed vegetables including spring onions tossed with udon noodles and a sweet and savory stir fry sauce

Spring Onion Dip with Pita Chips

Hot, creamy dip mixed with spring onions and served with crunchy pita chips