Annual Harvest to Table Dinner
Published by Laurie Pender on January 3, 2018
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 Picture of Chapter President and Vice President holding a dinner menu, a sampling of the appetizers provided, and a view of the dinner itself.This year the Gray’s Creek FFA Chapter from Gray’s Creek High School hosted its second annual Harvest to Table Dinner. The Harvest to Table Dinner is a showcase of local farm flavors. It is based on the local foods movement and over 90% of the products used and consumed are grown or raised in North Carolina. It is an event that the chapter uses not only for fellowship but also as a teaching and fundraising opportunity. The event is decorated, catered, and served by members of Gray’s Creek FFA.

The Gray’s Creek FFA Chapter wants to be able to truly represent the purpose and need for the agricultural industry. Therefore, their Harvest to Table Dinner features dishes made solely from products grown within North Carolina with a heavy focus on Cumberland and Robeson County farmers. A sampling of the plates served during the event include Pickled Eggs from the Gray’s Creek High School Barn, Turnip Au Gratin with turnips from the Powers Farm Market, Roast Pork Loin with Roasted Root Vegetables provided by Smithfield Foods,  Muscadine and Pecan Salad with greens provided by MG3 Farms of Rowland, and Sweet Potato Cake from Riddle Farms. This FFA Chapter truly believes in the future of agriculture and was able to demonstrate that fact to all the guests who attended the event. This event would not be possible without the generosity of its chapter’s sponsors. 

Powers Farm Market of Lumberton, Smithfield Foods, Riddles Farm Produce of Gray’s Creek and MG3 Farms in Rowland, went above and beyond to make this event possible. The Gray’s Creek FFA Chapter encourages community members to visit and support their farms and say thank you for all that they do. 

        
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