From Farm to Table: Where Thanksgiving Ingredients Come From (2025)

OnPosted on November 13, 2024byNancy DeVaulttoFood For Thought, Lifestyle

Thanksgiving is a festive time to gratefully gather with loved ones and share in the abundance of the harvest season. Traditional Thanksgiving foods – turkey, pumpkins, potatoes, cranberries and more – are deeply rooted in America’s agricultural history. Each ingredient tells a story, not only of our nation’s past but also of present-day farmers. So, let’s dig into how a farm-to-table Thanksgiving comes to fruition. Here’s a taste of where Thanksgiving ingredients come from and why we love them.

FromFarmto Table: Where Thanksgiving Ingredients Come From (1)

Turkey: The Thanksgiving Centerpiece

Turkey remains the quintessential centerpiece of Thanksgiving. While slow-roasting is the standard cooking method, turkeys can also be braised, spatchcocked, deep-fried, smoked and grilled.

The USDA estimates that Americans collectively eat 46 million turkeys on Thanksgiving Day each year! The majority of turkeys come from Minnesota. Home to 650 turkey farms, Minnesota raises close to 40 million turkeys each year. North Carolina, Arkansas, Indiana, Missouri and Virginia also boast impressive turkey production. Combined, these top states account for 70% of the turkeys produced in the U.S.

Turkeys are typically raised in large open barns where they can roam freely. Barn homes offer protection from predators, weather and disease. Some farmers, however, raise turkeys outdoors in more natural, pasture-based environments.

Heritage breeds, treasured for their rich flavor and biodiversity value, are often found on smaller specialty farms, whereas large industrial farms raise the majority of turkeys for commercial consumption. When choosing a Thanksgiving turkey, consider buying direct from a local farm.

Turkey is a good source of protein because it’s leaner than most red meat as well as chicken. A 3-ounce portion of roasted skinless turkey breast contains just 3 grams of fat and is naturally low in sodium, per the National Turkey Federation.

See more:Top 9 Turkey Breeds Found on Farms Across the United States

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Cranberries: The Tart Thanksgiving Gems

Cranberries are grown in bogs, or wetlands, which are flooded with water during harvest. But cranberries don’t grow underwater; rather, the bogs are flooded to make harvesting easier. The berries float to the surface of the water, where they are gathered up by farmers. This method of harvesting makes for a visually stunning scene as acres of berries bob on the water’s surface.

Wisconsin is the nation’s largest producer of cranberries, typically garnering upward of 60% of the nation’s crop. Massachusetts, home of the famous Cape Cod cranberries, also produces its fair share, as do New Jersey and Oregon.

During Thanksgiving, a food debate is often had regarding canned/jellied cranberry vs. cranberry chutney. If a farm-to-table Thanksgiving is your vision, the homemade option is the winner. Canned cranberry is packed with sugar, whereas a freshly-made relish can be healthier and more versatile, from topping slices of turkey to slices of toast. Simply smash cranberries and combine them with either apple or orange juice and honey or white balsamic vinegar to taste.

Antioxidant-rich cranberries aid digestive health and promote heart health. Cranberries may help improve blood pressure, lower cholesterol and reduce risk of cancer.

See more:How Are Cranberries Grown and Harvested?

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Pumpkins: Thanksgiving’s Golden Gourds

Dominating the fall season, there are more than 150 pumpkin varieties. Pumpkins were among the first crops grown for food in the U.S., and now every state produces pumpkins.

Illinois is the top producer, responsible for a whopping 90% of the nation’s pumpkins (intended for canning and cooking). The small town of Morton, Illinois, even holds the namesake “Pumpkin Capital of the World.” California, Indiana and Ohio also produce a plethora of pumpkins.

Pumpkins are part of the Cucurbitaceae family, which also includes cucumbers, melons and squash. They require ample space, sunlight and warm temperatures. Farmers plant pumpkin seeds in the late spring and, by fall, vines are sprawling with large vibrant fruit, ready to be hand-picked.

Pumpkin (pure, not in pie form) is actually low in fat and calories and loaded with potassium, vitamin A and vitamin C. For a farm-to-table Thanksgiving experience, pick your own pumpkin at a local pumpkin patch, then puree them for sweet treats like pies, muffins and breads, or cube for savory dishes like soups and sides.

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Sweet Potatoes: The Sweetest Staple

Featuring mashed potatoes, sweet potatoes and candied yams, this feast doesn’t shy away from carbohydrates. Sweet potatoes are a healthy favorite because they boast vitamins A and C, potassium, and fiber and enhance both sweet and savory recipes.

This root veggie has Southern roots, thriving in warmer regions like North Carolina, Louisiana and Mississippi. Supplying over half of the nation’s sweet potatoes, North Carolina’s sandy soil and mild climate create perfect growing conditions. Planted in the spring, these tubers grow underground throughout the summer and are usually harvested by hand in autumn.

You can eat the entire sweet potato, including the skin, which is a good source of fiber and other nutrients. So, take “peel the sweet potatoes” off your to-do list.

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Corn: The Versatile Veggie

Corn is among the oldest crops in America and, unlike other holiday staples, was served at the first Thanksgiving feast. Farmers plant corn in the spring, then the stalks grow tall over the summer, producing ears of kernels harvested come fall.

Where does this traditional Thanksgiving ingredient come from? Far from Plymouth, Iowa, Illinois and Nebraska lead the U.S. in corn production. Dubbed “The Corn Belt,” this region has dominated corn production since the 1850s. Corn is a versatile vegetable. It may aid digestion, improve eye health and reduce cholesterol levels. Aside from eating it on or off the cob, try using freshly ground cornmeal from a local mill.

See more:How to Host Thanksgiving: Do’s and Don’ts

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Wheat: Gratefully Breaking Bread

Surveys say that stuffing (also called dressing) ranks second as Thanksgiving celebrators’ favorite staple – following turkey. Wheat is the star of stuffing, as well as dinner rolls and pie crusts.

Wheat is planted in two seasons. Spring wheat is planted in spring and harvested in late summer, while winter wheat is planted in fall and reaped the following summer. After harvesting, wheat is milled into flour.

Kansas, North Dakota and Montana are the top wheat-producing states, with Kansas claiming the nickname “The Wheat State.” For the freshest baked goods, get wheat flour from a local mill.

See more:Eco-FriendlyThanksgiving Tips: How to Host a More Sustainable Meal

Where Other Thanksgiving Ingredients Come From

  • Idaho produces the most potatoes.
  • California boasts substantial production of carrots, squash and Brussels sprouts.
  • Washington is the nation’s leading apple grower.
  • Wisconsin ranks highest for green bean production.
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Farm-to-Table Thanksgiving Tips

Now that you know where Thanksgiving ingredients come from, it’s time to celebrate with a farm-to-table Thanksgiving! Here are a few tips:

Source Locally

Visit farmers markets or local farms to find fresh, seasonal ingredients. Ask farmers about their growing practices and, when available, opt for organic and/or sustainably raised foods.

Color Code

Classic Thanksgiving fare is rather bland in color. Strive to create a food rainbow comprised of vibrant hues. So less brown gravy and more cranberry (red), sweet potato (orange), squash (yellow), beans/sprouts (green) and purple carrots (blue/purple). Eating diverse produce helps control weight and blood pressure and reduces the risk of heart disease and cancer. Bonus: You’ll feel better and guilt-free after feasting.

Leave Tradition Behind

Swap out traditional recipes featuring creams and sugars for healthier alternatives. You’ll sacrifice fat but not flavor and creaminess when using low-fat buttermilk or low-sodium stock in place of heavy cream or whole milk in mashed potatoes, sweet potatoes or butternut squash. You might even sneak in mashed cauliflower too. Also, consider a more wholesome and less processed preparation of traditional dishes. For example, lightly saute crisp green beans or serve them in a vinaigrette rather than smothering them with thick mushroom soup.

From Farm to Table: Where Thanksgiving Ingredients Come From (2025)
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