DEARBORN – The public can indulge their senses with the sights, smells and flavors of the fall harvest during two tasty weekends at Greenfield Village, Sept. 29 to 30 and Oct. 6 to 7.
Food lovers can enjoy everything from home-grown, homemade products at a farmer’s market to cooking demonstrations taking place throughout the weekend. For more information go to www.thehenryford.org/fallflavor.
During the weekends, the Port Huron Steam Engine will power a 1904 Westinghouse threshing machine as it threshes wheat from the Firestone Farm Field. Presenters throughout the village homes will prepare, bake and preserve based on historic recipes found in “Buckeye Cookbook,” the “Boston Cooking School Cook Book” and “The Story of Crisco Cookbook.”
Some of the dishes featured include savory beef and potato pie, hearty baked bean soup and a variety of fruit and veggie recipes.
On Sundays The Henry Ford Executive Chef Michael Trombley will present cooking demonstrations at A Taste of History. Demonstrations will be focused on using fresh herbs from The Henry Ford gardens along with other locally produced ingredients. Trombley also will demonstrate how to get children in on the cooking fun as his 5-year-old daughter, Avery, joins him as a special sous chef.
Visitors can take home their own little bounty of seasonal goods. The Village Pavilion Farmer’s Market on Saturdays will offer a collection of farm-fresh produce, including pumpkins, meats, honey, organic breads and more provided by The Henry Ford’s connection of local producers and growers. Greenfield Village Sausage produced by Garden Gate Farms from Snover will be available, as will a spicy creation from Jarhead Salsa.
The Village Store will offer free samples from a variety of Local Roots food growers and producers including Dearborn Sausage Company, American Heritage Chocolate and Brownwood Farms.