Texas Neighbors Fall 2015 : Page 14
TEXAS NEIGHBORS | FALL 2015 Turkey Day Feast Thanksgiving Day. Families and friends gather together to celebrate one another. And the blessings they’ve enjoyed over the past year. A time of food, fellowship and fun. And a day to be thankful. For the food on the table. And the food that nourishes our bodies all year long. Did you know that essentials of the Thanksgiving meal—turkey, pecans, pumpkins, wheat and potatoes—are all grown by Texas farmers? You could call it local. We call it homegrown. Enjoy! A T exas WWW.TEXASFARMBUREAU.ORG
A Texas Turkey Day Feast
Thanksgiving Day. Families and friends gather together to celebrate one another. And the blessings they’ve enjoyed over the past year.
A time of food, fellowship and fun.
And a day to be thankful. For the food on the table. And the food that nourishes our bodies all year long.
Did you know that essentials of the Thanksgiving meal—turkey, pecans, pumpkins, wheat and potatoes—are all grown by Texas farmers?
You could call it local. We call it homegrown.
Gobble gobble. Love turkey? You’re not alone! American consumers will eat, on average, 15.5 pounds of turkey this year, according to the U.S. Department of Agriculture.
To help hungry Americans reach that total, over 237.5 million turkeys were grown in the U.S. last year. Of those, over 6 million were raised right here in the Lone Star State. Contributing millions of dollars to the state’s economy. And providing a tasty treat for our Thanksgiving dinner tables.
Millions of pounds of pecans are grown here each year. Thanks to the state tree of Texas.
Texas was the third largest pecan-producing state in 2012, bringing in 55 million pounds of the tasty nut.
Growing pecans is more than picking nuts off the ground when they fall from the tree. Pecan growers maintain and care for their trees. Just like any other crop. And they used specialized machinery to shake pecans from the trees while another machine picks them up. They’re then sorted by hand and prepared for sale.
Thanks to technology, picking potatoes is no longer a backbreaking job. In places like Pearsall, where potatoes are grown for chip production, specialized machines gather potatoes during harvest. Back in a warehouse, the potatoes are washed, separated and inspected before sent to a manufacturer for bagging.
Different types of potatoes are grown in different areas of Texas—including sweet potatoes. Whether you’re dining on a bag of potato chips, diving into creamy mashed potatoes or eyeing the ever-tasty marshmallow-topped sweet potato dish, you know you’re likely getting a quality, Texas-grown dish.
An essential part of our Thanksgiving meal. Breads. Stuffing. Desserts. And it’s grown right here in Texas.
Over 2.9 million acres of wheat were harvested in Texas in 2012.
Most of it was hard winter wheat. Used to make bread, biscuits and rolls. Texas farmers also grow soft red winter wheat. Used in cakes, donuts, crackers and other baked goods that have a tender, flaky or crisp crust.
Hard red winter and hard red spring wheat produce a high grade flour that we use to make bread, hamburger buns and biscuits.
Decoration or pie? Pumpkins play a big role in our fall celebrations. Fortunately, Texas farmers grow lots of them. Floydada—located in the Texas Panhandle—grows so many it is called “Pumpkin Capital, USA.”
Each year in Floydada, 15-20 million pumpkins are lovingly cared for and harvested by hand.
There’s not just one type of pumpkin either. There are Jack-O-Lanterns, pie pumpkins, Fairytales, mini-pumpkins, Atlantic Giants and more. Fortunately, there’s a little something for everyone when it comes to Texas pumpkins.
Read the full article at http://texasagriculture.texasfarmbureau.org/article/A+Texas+Turkey+Day+Feast/2275707/273963/article.html.