US (PA): Student Farm Club hosts hydroponic lettuce tasting event

The Student Farm Club at Penn State is partnering with Housing and Food Services (HFS) as part of National Nutrition Month to host a hydroponic lettuce tasting event, “Expand Your Salad Palate,” in Redifer Dining Commons, South Halls, from 5:30 to 7:30 p.m. on March 13. The Student Farm Club invites all students, faculty, staff and community members to join them to taste a delicious variety of hydroponic lettuce grown by club members and learn about the nutritional benefits of eating a diversity of fresh, locally grown greens.

On Thursday, February 2nd, six pounds of lettuce were harvested from the Student Farm’s hydroponics including green-leaf romaine, red-leaf romaine, and a green-leaf tango lettuce. The next morning after overnight storage in the vegetable cellar coolers, the lettuce was delivered on foot by Student Farm Club members to Redifer Dining Commons. Image: Penn State

Established in 2015, the Student Farm Club is housed within the Sustainable Food Systems Program at Penn State, which strives to increase local food access and food systems education. Throughout the year, club members participate in and lead projects relating to sustainable agriculture, youth education, food security and more.

In order to provide lettuce to Housing and Food Services during the winter months, the Student Farm Club has developed a hydroponics production system. Image: Penn State

In order to provide lettuce to HFS during the winter months, the Student Farm Club has developed a hydroponics production system. This greenhouse-based, soil-free system has been used to grow over 20 different kinds of lettuce, which are being served in Redifer Dining Commons throughout the spring 2017 semester. HFS serves produce grown on the Student Farm year-round in many on-campus dining halls and campus restaurants.

The Student Farm Club uses LED lights to grow lettuce in an indoor hydroponics system during the winter months. Image: Penn State

In addition to the tasting, club members will be on-hand at the event to share the nutritional benefits of eating leafy greens and advice for eating seasonally. More than 20 varieties of lettuce will be available for tasting including: Green Romaine, Green Tango, Red Romaine, Heritage Lettuce, Baby Spinach, Arugula and Green Batavia.

For more information:
Student Farm at Penn State
Carissa Heine
carissaheine@gmail.com
sites.psu.edu/studentfarm