2024 Agrivoltaics Farm to Table Dinner
Nov. 8th 5:30 - 8:30pm on the lawn of Biosphere 2 - Free
Come share in the fruits of our labor!
Our team has been busy growing food and capturing the benefits of agrivoltaics to bring resilience and sustainability to our food, energy, and water systems.
Chefs Pablo Valencia and Janos Wilder created a fantastic menu:
Lamb Barbacoa (garlic, onions, citrus, braised lamb)
Salantourmari (stuffed onion, rice, coriander, black eyed pea)
Beet & Pecan Salad (beets, burnt honey vinaigrette, basil, pomegranate, tepary bean)
Cebolla Verde (onion, garlic, anaheim peppers, roasted potato, Roasted noplales)
Rolled Zucchini Salads (zucchini, hibiscus vinegar, cholla buds)
Charred Cinnamon Ha:l (ha:l squash, cinnamon, anaheim peppers)
Tabbouleh (kale, nopal, (kenyan) black eyed pea, cucumber)
Purple Potato Bisque (purple potato, coconut milk, pistachio, onion, garlic, chiltepin)
Chocolate Brownie with Nopal Compote (sonoran wheat flour brownies, mexican chocolate, nopal compote)
The ingredients are almost entirely agrivoltaics-grown! All items are vegan (except for the barbacoa) and are gluten free (except for the brownie).
Partners from our SemiArid Lab for Scalable Agrivoltaics, Sprout City Farms,
Jack's Solar Garden, and the School Garden Workshop grew the veggies,
and Cannon Valley Graziers provided the lamb.
Members of our team will be stationed around and are excited to answer questions and share reflections on working within an agrivoltaics system.
Follow directions to park at the Visitor Center once you arrive at Biosphere 2.
Here are the fullest details for getting here.
Our team has been busy growing food and capturing the benefits of agrivoltaics to bring resilience and sustainability to our food, energy, and water systems.
Chefs Pablo Valencia and Janos Wilder created a fantastic menu:
Lamb Barbacoa (garlic, onions, citrus, braised lamb)
Salantourmari (stuffed onion, rice, coriander, black eyed pea)
Beet & Pecan Salad (beets, burnt honey vinaigrette, basil, pomegranate, tepary bean)
Cebolla Verde (onion, garlic, anaheim peppers, roasted potato, Roasted noplales)
Rolled Zucchini Salads (zucchini, hibiscus vinegar, cholla buds)
Charred Cinnamon Ha:l (ha:l squash, cinnamon, anaheim peppers)
Tabbouleh (kale, nopal, (kenyan) black eyed pea, cucumber)
Purple Potato Bisque (purple potato, coconut milk, pistachio, onion, garlic, chiltepin)
Chocolate Brownie with Nopal Compote (sonoran wheat flour brownies, mexican chocolate, nopal compote)
The ingredients are almost entirely agrivoltaics-grown! All items are vegan (except for the barbacoa) and are gluten free (except for the brownie).
Partners from our SemiArid Lab for Scalable Agrivoltaics, Sprout City Farms,
Jack's Solar Garden, and the School Garden Workshop grew the veggies,
and Cannon Valley Graziers provided the lamb.
Members of our team will be stationed around and are excited to answer questions and share reflections on working within an agrivoltaics system.
Follow directions to park at the Visitor Center once you arrive at Biosphere 2.
Here are the fullest details for getting here.
Thank you to Craig Baker, Ian Rose, and Mira Leibovich for contributing photos!