Being green is right for the environment, and healthy and delicious for our customers," says Chef Vermeulen. "That's what it's all about.
College Park, MD (PRWEB) October 14, 2011
La Prima Catering, a local company that offers corporate and special events catering as well as a healthful lunch program to area schools, celebrates fall with a new seasonal menu and a bountiful harvest: La Prima’s organic vegetable garden yielded more than 750 lbs. of fresh tomatoes and more than 250 lbs. of basil this summer.
Since creating the garden two years ago, La Prima has grown a select variety of tomatoes, including giant heirloom and sweet grape tomatoes, on the grounds of the company’s College Park headquarters. The garden produces herbs such as dill, sage, oregano, mint, thyme, parsley and chives, and enough basil to meet La Prima’s year-round pesto needs.
"We are really pleased with the progress of our garden, and the chance to offer our clients fresh, organic, locally grown vegetables and herbs," said La Prima president Dave Evans. "We continue to naturally work the soil, and next year we expect to increase our yield and the variety of crops we grow."
Corporate Chef Kyle Vermeulen uses these organic ingredients to create meals bursting with seasonal colors and flavors.
“I’ve been exposed to a wealth of different cuisines working throughout the United States,” Vermeulen says, “and whatever the style, having fresh, locally grown produce right outside my kitchen door allows me to create truly wonderful dishes for our corporate and special event clients, and for our school lunch program.”
La Prima composts more than 1,000 lbs. of food waste each week, and recycles a significant amount of that waste. At client schools, La Prima provides compostable trays, utensils, napkins and milk containers, encouraging the schools to collect and compost their food waste.
La Prima Catering kitchens operate in five locations throughout the Washington, Baltimore and Philadelphia metro regions. The company consults with a trio of young farmers (Open Book Farm in Myersville, MD; Anam Cara Harvest of Orrtanna, PA; and Groundworks Farm in Pittsford, VT) to ensure its gardening practices conform to organic standards. In turn, La Prima donates used buckets, containers and equipment to support these farm ventures.
“Being green is right for the environment, and healthy and delicious for our customers,” says Chef Vermeulen. “That’s what it’s all about.”