The UConn Dairy Bar truck will be at the Farm Fresh Market on Thursdays on the Storrs campus from 11:30am-1:30pm by the Benton Museum. If there is inclement weather the truck will not be serving. The truck will also be at the Coventry Farmers’ Market this summer on the following dates: June 26th (Dairy Day), July 10th, July 28th, and August 14th. Stop by and grab a cup of your favorite Dairy Bar flavor!! If you’re looking for Dairy Bar ice cream on Mondays and Tuesdays when the Dairy Bar is closed, check out the Union Street Market in the Student Union (lower level). They are selling cups of Dairy Bar ice cream for $3.96 each.
Farm Fresh Market hosted by UConn Dining Services returns this summer! Get your fresh produce from UConn Spring Valley Student Farm and baked goods from UConn Bakery every Thursday*, June through September from 11:30am-1:30pm on the Benton Museum patio. Credit/debit only. In case of heavy rain, the market may need to relocate to the Student Union near the Union Street Market food court on the lower level. The market is open to the public with parking available in South garage this summer.
At the first market on June 2nd the UConn Bakery will have pies, coconut macaroons, desserts (including gluten free), and breads for sale. Spring Valley farm will have some vegetables (bunching onions, lettuce, mustard greens, sugar snap peas), herbs, and seedlings (vegetables, flowers, and perennials).
*Farm Fresh Market will not take place on July 7th and August 25th.
Time of the market may change in September.
Stay updated by following @uconndining on Instagram.
Our recipe submission, Cinnamon Chipotle Cachapas with Black Bean Avocado Salsa, and Pickled Red Onions, was part of the menu rotation at McMahon dining hall this semester and was showcased as part of a plant-forward event.
“We are proud to have an administration that supports our involvement in NACUFS, a team of managers and chefs that believe in sustainability,” says Robert Landolphi, assistant director of culinary development for UConn Dining Services. “Most importantly we have a student body that dines with us daily and are willing to share with us what is important to them as they assist us in expanding our plant-based cuisine.”
This is the second NACUFS award for Dining Services this year. In March, UConn Dining Chef Sean Hawkins received bronze during a culinary challenge at the NACUFS Mid-Atlantic/Northeast Regional Conference. Hawkins’ award-winning recipe for Herb Crusted Turkey Filet, coriander sweet potatoes, frenched green beans, and a leek cream sauce can be found at the link below.
Want to make it yourself? Find a printable recipe here and check out the demo with Chef Landolphi below. Find more UConn Dining recipes at dining.uconn.edu/recipes.
Congrats on making it to the end of the semester Huskies!! Good luck on finals! As we near the end of the semester, please take note of modified hours below for dining halls and retail. Meal plans end with dinner on Sunday, May 8th.
Guests are welcome in the dining halls and you can use your flex passes to swipe them in or you can also use debit/credit, points, or Husky Bucks. If you are using debit/credit, points, or Husky Bucks, the cost per meal at the dining halls is located below. If you will be on campus for summer courses, please review our summer meal plan options. Modified dining hall hours are a made available at the start of every semester here and linked from our hours page.
The annual Earth Day Spring Fling, co-hosted by the Office of Sustainability and the Department Dining Services, returns after a two year hiatus due to the pandemic, to Fairfield Way on Wednesday, April 20th, from 11am-2pm.
The sustainability festival will include vendors, fun activities, and events including a goat yoga session and a zero waste BBQ lunch from Dining Services.
See below for event details:
Zero Waste BBQ – Dining Services will be catering an outdoor zero-waste barbecue featuring vegan, vegetarian, and sustainable food options sourced locally. Lunch will cost one flex pass or $12 credit/debit. The meal will include a small ice cream from the UConn Dairy Bar truck. The UConn Bakery will also be there handing out spring theme cupcakes to celebrate Arbor Day. Students can donate their flex passes at the event if they have extras. Click here for the menu.