Celebrate National Sandwich Month with a CommonGround Turkey Bacon Club


In celebration of National Sandwich month, we’re taking a look at the number of family farms it takes to make one delicious turkey bacon club.

Bread

Wheat from farms like Elsie Wetzel’s is used in the production of bread. Elsie’s family farm raises 3,500 acres* of wheat annually to make all types of bread. Whether you prefer white, wheat or another type of bread, it takes a farmer like Elsie to create the delicious foundation for your sandwich.

 

Turkey

Katie Olthoff and her family raise approximately 100,000 turkeys and 400,000 pounds of meat annually on their farm in Iowa. Different types of muscles on turkeys create the color difference in dark and white turkey meat. Dark meat from turkey legs has more myoglobin, which helps to transport oxygen to muscles that are used more often.

 

Bacon

Bacon is the staple of any club sandwich, and it’s produced on hog farms like Mackenzie Clague’s. Mackenzie raises approximateley1,500 hogs annually on her family farm. These hogs produce around 300,000 pounds of meat, including ham, bacon, pork loin and other cuts of meat.

Did you know that not all bacon is the same? English, American, and Italian bacon comes from the belly of the pig, while Irish and Canadian bacon comes from the back.

 

Mayonnaise

Did you know that one of mayonnaise’s main ingredients is soybean oil? It’s true – mayo is made with three main ingredients: soybean oil, eggs, and vinegar. Katie Sawyer and her family raise 500 acres of soybeans annually that are used for both food production and industrial purposes.

 

Lettuce

Barbara Womack has two large hoop houses where she produces all kinds of delicious vegetables for sandwiches. She produces tomatoes, lettuce, spinach, arugula, onions, zucchini, cucumbers and many other plants. When eating lettuce, consider choosing darker leaves because they contain more vitamins and minerals than paler varieties.

 

Onions

Onions like those Mary Courtney’s family farm grows are sold both to distributors and directly to consumers for preparation. Mary and her family grow several varieties: red, yellow, white and green.

Remember that by making fewer cuts when chopping an onion and refrigerating it before cutting can help to prevent tears.

 

Tomatoes

The Schmidt farm raises an impressive amount of tomatoes every year: 9 million pounds for food production. These tomatoes can be used fresh, but they are normally used as an ingredient in spaghetti sauce, stewed tomatoes and tomato puree. While the debate remains whether a tomato is a fruit or vegetable, it has been found that tomatoes contain lycopene, an antioxidant, used to fight free radicals in the body.

 

Cheese

Krista and her family are first-generation dairy farmers in Washington. They milk around 140 cows twice daily. Their farm annually produces 3,102,500 pounds of milk that is made into many different dairy products. It takes 10 pounds of milk to produce one pound of cheese, so if all of their milk went only to cheese production, they would be able to produce 310,250 pounds of cheese per year.

 

Now that you’ve fed your brain, feed your stomach! Whip up your favorite sandwich using one of the recipes below. Or share your favorite sandwich recipe in the comments section.

 

*1 acre = 43,560 square feet

 

Avocad-oh My! Turkey Bacon Club

  • 2 slices whole wheat bread
  • 2 leaves of your favorite lettuce
  • 2 slices fresh tomato
  • 1 slice onion
  • 4 strips crispy bacon
  • 3-4 oz. cooked turkey
  • 2 tbsp. mayonnaise
  • ½ avocado, sliced
  • 1 slice of cheese

 

 

Cran-Berry Good Turkey Bacon Club

  • 2 slices white bread
  • 2 leaves of your favorite lettuce
  • 2 slices fresh tomato
  • 1 slice onion
  • 4 strips crispy bacon
  • 3-4oz cooked turkey
  • 2 tbsp. mayonnaise
  • 2 tbsp. cranberry sauce or jelly

2 Comments

Laura Hofer

This is AWESOME!

As a Chef, I care about where my food comes from, how it is made and the amazing people making it possible for me to use ingredients.

THANK YOU ALL!

Food is so great and I am grateful farmers are so dedicated to making the best possible food for consumers to purchase.

Reply

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