As Thanksgiving approaches, Montclair State University’s dining services are working to connect students with local agriculture through their Farm Box program. The initiative, launched in June by Gourmet Dining, the university’s foodservice provider, gives students, faculty, and staff access to fresh produce from regional farms.
The Farm Box program is made possible through a partnership with The Common Market, an organization that links small farms in the Mid-Atlantic region to institutional buyers such as Gourmet Dining. Each week, the dining team at Montclair selects six to eight items from a list of available produce provided by The Common Market. Orders can be placed via Grubhub using student flex dollars or credit cards and picked up at Freeman Hall. No subscription is required.
Each box comes with a recipe card curated by a dietitian to encourage trying new vegetables and healthy cooking techniques.
Jennifer Bostedo, Director of Dining and Wellness at Montclair State University, emphasized the importance of local food. “I’m proud to be from New Jersey and even prouder to remind people why it’s called the Garden State,” Bostedo said. “Local produce isn’t just fresher – it connects us to who we are and where we live.”
New Jersey is known for its production of berries and tomatoes, with cranberries taking center stage during the fall season. Bostedo pointed out that making cranberry sauce from scratch requires only a few ingredients.
Since its introduction, Farm Box has distributed more than 250 bags on campus. Plans are underway for a holiday-themed edition that would combine fruits, vegetables, cheese, crackers, and sweets in what Bostedo described as a “Farm-cruterie Box.” She said: “We’re exploring the idea beyond the Summer harvest to celebrate the holiday season with a ‘Farm-cruterie Box’ which marries local fruits and veggies with cheese, crackers and something sweet.”
The Farm Box program complements Montclair’s teaching kitchen initiative. Weekly cooking classes use ingredients from the farm boxes and attract students from various disciplines. Interns from Athletic Training and Nutrition and Food Science recently participated in sessions focused on nutrition for athletes.
“This month’s superfood is squash – we’ve made real pumpkin spice lattes, pumpkin parfaits and other seasonal dishes,” Bostedo said. “We’re hosting the new baking club soon to make apple pies from scratch.”
In addition to hands-on instruction, Bostedo recently appeared on Cooking with Koppell to share her family recipe for sauerkraut and mushroom pierogies while discussing traditional foods’ cultural significance and health benefits.
“It’s all about encouraging people to eat better – not just saying ‘eat your fruits and veggies,’ but showing them how and letting them taste how great that can be,” she said.
Prospective students interested in campus life can sample these offerings during campus tours. Media inquiries regarding interviews or additional information should be directed to Montclair’s Media Relations department.
