MENU & LOCATIONS MAY 11 – 15

LAST WEEK WE ARE OPEN FOR THE SPRING SEMESTER!  DO NOT MISS OUT!!

MONDAY – MAIN ADMIN / MITCHELL BUILDING

TUESDAY – ART SOC / TAWES

WEDNESDAY – FARMER’S MARKET @ COLE FIELD HOUSE

THURSDAY – FOOD TRUCK THURSDAY @ VAN MUCHING

FRIDAY – AV WILLIAMS / CSIC

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More on our “Ultimate” BLT Sandwich

This week’s menu features our “Ultimate” BLT and it truly lives up to its name. We use the freshest ingredients and add our own twist to the class sandwich with our housemade bacon and chive aioli. Also unique to our BLT is our heirloom tomatoes that provide bright color and distinct flavors to the sandwich.

Heirloom tomatoes have a shorter shelf life and are only in season for a short period of time. They vary in color and sometimes taste—yellow heirlooms, for example, are milder in taste while red heirlooms are more acidic. The most popular kinds are Green Zebra, Cream Sausage, Amish Paste, Sungolds, and Rutgers but there are more than 30 different kinds. Due to heirloom tomatoes’ genetics, they often resist local pests, diseases, and extreme weather conditions, which is why the window of time to grow and purchase these tomatoes is smaller than commercial tomatoes.

Our bacon is both cured and smoked in house here in the Catering kitchen. We use pork belly and use a dry marinade rub with brown sugar and kosher salt. This sort of technique adds immense flavor to the pork without using any oil and it’s also a good way to preserve it. This is not the first meat we’ve cured here at Green Tidings—we’ve also done smoked salmon and pancetta as well.

Stop by the truck this week and next week to get your own “Ultimate” BLT. We promise it won’t disappoint!

Heirloom Tomatoes Our BLT

Congrats to Caroline Cummings – winner of the 2015 Dining Services Student Employee of the Year!

Congratulations to Caroline Cummings – winner of the 2015 Dining Services Student Employee of the year (Emma Powers award).  Caroline works for Good & Green Tidings as our student social media / administrative assistant.  She is responsible for creating and maintaining the Green Tidings Chef’s Blog & Website and all social media postings on Facebook, Twitter & Instagram.

The Emma Powers award is the highest honor that Dining Services can bestow upon one of our student employees.  This award serves as a memorial to the late Emma Powers.

Caroline is a Sophomore at UMD double majoring in Journalism and French.  She is a freelance contributor for ESPNU Campus Connect and Unwritten.  Caroline is also the Panhellenic Delegate for Alpha Xi delta Fraternity Beta Eta Chapter.

Our Hake Fish Burger

Hake fish are found all over the world—from off the coast South America to the Mediterranean Sea—but the fish we serve on our Seared Hake burger featured on this menu is found in the Gulf of Maine. Foley Fish in Boston casts its lines in the Georges Bank, which runs from the Northern tip of Cape Cod to the southern tip of Nova Scotia. Because of their distance from the shore, these waters are exceptionally clean, allowing for fish to thrive in a pollutant free environment. Foley is committed to sourcing sustainable food and we are proud to serve their fish at Green Tidings.

A Hake fish tends to be medium or large in size, averaging between 1 and 8 pounds in weight. A part of the cod family, Hake is a lean white fish that has a mild flavor and delicate texture making it a popular seafood choice in the United States and Europe. It can be prepared in a variety of ways—baked, seared, battered and fried, or used in stews and other soups—but here we sear our Hake and complement its natural flavor with fennel, mango, and a saffron aioli. Available through Friday, be sure to try our Seared Hake fish “burger” and let us know what you think using the hashtag, #GreenTidingsHake.

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