Farm-to-Fork Dining Report

Where some schools plan their menus a week or two in advance, thanks to our on-campus Redlands Farm we plan a season ahead! Redlands Farm Director Mr. Shulz shares photos here of what's coming up (literally!) on our spring dining menu. You can see lettuce and chard in trays that take 40 days to plate, greenhouse radishes, turnips, beets, and carrots that take 25 to 90 days to plate.