Local FFA students serving dinner. Beautiful table display including the menu featuring Kentucky Proud products. Appetizers are served! Clinton-Hickman County Rotary Club and the Hickman County Cooperative Extension Service co-hosted the Kentucky Proud Farm to Fork Fundraising Dinner on August 31, 2017 along with the Farm to Fork Committee. This was unique opportunity to simultaneously eat a delicious Kentucky Proud meal prepared by local caterers and bakers, Cooperative Extension staff and volunteers while supporting our local food pantry. The Kentucky Proud Farm to Fork purpose is to partner with local organizations to increase awareness of Kentucky Proud foods and benefit a charity within their community. Under the program, participating organizations host dinners that serve dishes made with local foods to highlight local farms, farmers, producers, and Kentucky Proud products. The local FFA chapter, as well as the local family/consumer high school class volunteered to serve the meal.

Appetizers featured Kentucky Beer Cheese by Howard's Creek, Very Berry Salsa ( A Plate It Up Recipe) featured Cunningham Farms Strawberries, Garrett Farms Apples, Vine & Branch Blueberries, Morrison Farms Pepper Jelly, Deviled Eggs with Springhill Peeps Fresh Eggs, Tillie's Squash Relish by Stella Coffman, and Succotash featured Cunningham Farms Zucchini, Martie Templeton Herbs, Green Hill Farm Bacon, Janes Farm Sweet Corn, Garret Farms Onions and Lima Beans and Hydro Farms squash. The salad featured hydroponic lettuce from Hydro Farms in Draffenville, Tomatoes from Cunningham Farms, Red Bell Pepper and Cucumber from Garrett Farms. The Plated Dinner featured Grill Pork Loin sponsored by Tosh Farms and Grilled Tyson Chicken. Side dishes were Green Bean Bundles with Cunningham Farms green beans and Green Hill Farms bacon, Roasted Herbed Potatoes from Garrett Farms and Herbs from Martie and Kris Templeton. Honey Butter and Strawberry Butter with Honey from Goodfamily Apiaries, Strawberries from Cunningham Farms and Strawberry Jam from Hopkins farms. Dessert featured a trio of Homemade Peach Ice Cream, Apple Crisp and Pecan Tartlets. Fruit and Nuts were sourced from Cunningham Farms Peaches, Larkins Farms Pecans and Garret Farms Apples. All goods (not including Kentucky Beer Cheese) were sourced from local farms within a 45 mile radius of our hometown.

The Farm to Fork Committee is working together to increase awareness of our local food bank, The Mission House and the Statewide Hunger Initiative. The Mission House serves as a center point of the community and is a heavily utilized resource for many in our area especially for families who experience hunger. They distribute commodities and goods to the individuals and families of Hickman County who have need. They also support the Feeding America program and have an emergency pantry and thrift store. The donation for this event exceeded $3,800 and over 150 people were able to come together and experience a meal that featured locally grown produce.

View the Adobe Spark Story here: https://spark.adobe.com/page/ONw0cLeCpBmlb/?w=0_1815