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The Selleck staff harvests items from the farm on a weekly and bi-weekly basis. They are currently harvesting pea-shoot microgreens, thai basil, and lolla rosa lettuce to be used in various entrees in Moxie’s Gluten-free Café. More details at: https://news.unl.edu/newsrooms/today/article/micro-farm-brings-sustainable-produce-to-selleck-food-court/