The Atrium

The traditional Thanksgiving meal can take hours -- or even days -- to prepare. But have you ever thought about the long journey some foods take to get to your kitchen?

According to Dr. Jacqueline Ricotta, assistant professor of horticulture at Delaware Valley College , the agriculture journey from seed to plate is complex.

For example, green beans are typically grown in warm climates like California or Florida and must be harvested and prepared to maintain freshness for their long journey to colder areas of the country.

Cranberry sauce began as a low growing shrub that's mostly harvested in Wisconsin, New Jersey, and Massachusetts. It often takes three or four years to reach full production levels, and according to Ricotta cranberries are harvested differently based on whether they will be dry-bagged or canned.

Potatoes were most likely grown in Idaho, Maine, Pennsylvania or New York. Potatoes are usually treated with an anti-sprouting inhibitor because they must remain in dry storage for months before they are shipped to food retailers.

And don't forget dessert. The pumpkin pie filling was once a squash grown in the Northeast and harvested, skinned, roasted, pureed and canned to make baking easier. If apple pie is your dessert of choice, Ricotta says that after the harvest many apples are placed into controlled atmosphere storage. Apples are fully ripe when harvested so they will keep for up to eight months and still taste great.

For more information about food harvesting search our catalog or check out these books: