Press Releases

Parkhurst Dining-Managed Schools Grow Their Own; Parkhurst Growers Manual Helps New Gardeners Get Started
Parkhurst Growers Manual Helps New Gardeners Get Started

DOYLESTOWN, PA, August 1, 2011 – Delaware Valley College (DelVal)  in Doylestown, PA, is a 550-acre campus which includes 225 acres dedicated to field crops for dairy and livestock operations, which include beef and dairy cattle, sheep, swine and standard bred horses. Approximately 60 acres are used by horticulture plantings of apples, peaches and various fruits, vegetables and nuts.

Since partnering with DelVal in 2010, DelVal Executive Chef Frank Hummel of Parkhurst Dining Services is proud to use the school’s harvest for many of the menu items he prepares.  “We are now utilizing hamburger from dairy cattle raised at DelVal,” says Hummel.  “In addition to hamburger patties, we use the ground beef for lasagna, Shepherd’s pie, barbecue and other recipes that call for ground beef.

Parkhurst is also utilizing as much of the produce that’s grown on the farm as possible.   “What’s beneficial is that Parkhurst can purchase produce that the students grow including tomatoes, beans, cabbage and sweet corn from the farm, while they enjoy a farm to table experience,” says Hummel.

Many Parkhurst-managed schools are growing their own.  To help the new gardener get started, a “Growers Manual” was recently launched – just in time for the growing season! 

Available to all Parkhurst Dining managed-cafes, the Growers Manual is designed to meet the needs of every grower.  From the operator who needs the basics on how to start a container garden, to tips for the more advanced gardener who grows and harvests a variety of produce, the Growers Manual has something for everyone!
The Growers Manual features the following topics:

  • The selection of your garden.  Parkhurst suggests finding the right location that has easy access to water and good sun exposure;
  • How to prepare a healthy soil mixture for a successful garden;
  • What should be planted?  Parkhurst provides a list of early crops and full season crops;
  • Step-by-step procedure on how to start plants from seedlings;
  • Planting your garden with suggested gardening tools to properly tend your garden;
  • The advantages and disadvantages of synthetic fertilizers and organic soil amendments; and
  • Food safety guidelines for onsite gardens.

About Parkhurst Dining Services:

A member of Eat’n Park Hospitality Group, Parkhurst Dining Services provides exceptional culinary experiences and dining services to guests at the finest educational institutions, corporations and cultural destinations in its marketing region.  Our foundation is built on personal relationships and exceeding the expectations of our guests and associates every day.   Join us for a farm-fresh and sustainable dining experience. www.parkhurstdining.com  or become a fan on Facebook atwww.facebook.com/DineAtParkhurst.

Contacts:

Grace Hoyer, Public Relations
Parkhurst Dining 
610-282-0916, office
610-349-0844, cell
ghoyer@parkhurstdining.com

Parkhurst Dining-Managed Schools Grow Their Own; Parkhurst Growers Manual Helps New Gardeners Get Started
Parkhurst Growers Manual Helps New Gardeners Get Started

DOYLESTOWN, PA, August 1, 2011 – Delaware Valley College (DelVal)  in Doylestown, PA, is a 550-acre campus which includes 225 acres dedicated to field crops for dairy and livestock operations, which include beef and dairy cattle, sheep, swine and standard bred horses. Approximately 60 acres are used by horticulture plantings of apples, peaches and various fruits, vegetables and nuts.

Since partnering with DelVal in 2010, DelVal Executive Chef Frank Hummel of Parkhurst Dining Services is proud to use the school’s harvest for many of the menu items he prepares.  “We are now utilizing hamburger from dairy cattle raised at DelVal,” says Hummel.  “In addition to hamburger patties, we use the ground beef for lasagna, Shepherd’s pie, barbecue and other recipes that call for ground beef.

Parkhurst is also utilizing as much of the produce that’s grown on the farm as possible.   “What’s beneficial is that Parkhurst can purchase produce that the students grow including tomatoes, beans, cabbage and sweet corn from the farm, while they enjoy a farm to table experience,” says Hummel.

Many Parkhurst-managed schools are growing their own.  To help the new gardener get started, a “Growers Manual” was recently launched – just in time for the growing season! 

Available to all Parkhurst Dining managed-cafes, the Growers Manual is designed to meet the needs of every grower.  From the operator who needs the basics on how to start a container garden, to tips for the more advanced gardener who grows and harvests a variety of produce, the Growers Manual has something for everyone!
The Growers Manual features the following topics:

  • The selection of your garden.  Parkhurst suggests finding the right location that has easy access to water and good sun exposure;
  • How to prepare a healthy soil mixture for a successful garden;
  • What should be planted?  Parkhurst provides a list of early crops and full season crops;
  • Step-by-step procedure on how to start plants from seedlings;
  • Planting your garden with suggested gardening tools to properly tend your garden;
  • The advantages and disadvantages of synthetic fertilizers and organic soil amendments; and
  • Food safety guidelines for onsite gardens.

About Parkhurst Dining Services:

A member of Eat’n Park Hospitality Group, Parkhurst Dining Services provides exceptional culinary experiences and dining services to guests at the finest educational institutions, corporations and cultural destinations in its marketing region.  Our foundation is built on personal relationships and exceeding the expectations of our guests and associates every day.   Join us for a farm-fresh and sustainable dining experience. www.parkhurstdining.com  or become a fan on Facebook atwww.facebook.com/DineAtParkhurst.

Contacts:

Grace Hoyer, Public Relations
Parkhurst Dining 
610-282-0916, office
610-349-0844, cell
ghoyer@parkhurstdining.com