DEARBORN (WWJ) – Greenfield Village celebrates the fall season with a bustling Farmer’s Market and a schedule chock-full of cooking demonstrations during Fall Flavor Weekends, Sept. 24-25 and Oct. 1-2.

At the Farmer’s Market, The Henry Ford’s connection of local producers and growers bring only the best in home-grown, homemade products to the Village Pavilion, Saturday Sep. 24 and Oct. 1, 10 a.m. to 3 p.m.

From fresh seasonal fruits and vegetables, honey, spices, meats and breads, nothing compares to these Michigan-made goods. Pick up some aromatic mint products from the Crosby Mint Farm or locally produced meat at the Ernst Farms booth. Get swept away with handmade brooms from Tschetter Brooms or purchase delicious baked goods from the Dearborn Animal Shelter to support a great cause.

Follow the aroma of harvest cooking as presenters, at the homes and farms in the village, cook up traditional fall recipes. Stop by the Susquehanna Plantation for stuffed planked fish, baked apple pudding and scalloped tomatoes, and at the Daggett Farmhouse see how beer brewing and bread making go hand in hand. The ladies at the Adams Family Home will prepare apple rice pudding, rabbit pie and fried cabbage with bacon, while at Firestone Farm catch the men pressing cider from heirloom apples and the women baking bread, making a hearty soup and preparing apple butter.

On Sunday Sept. 25 and Oct. 2, Executive Chef Michael Trombley will prepare two of his creations right before your eyes. At noon, its corn flake crusted pork tenderloin with root vegetable sauté, Michigan apple cider and dried cherry sauce, and at 2 p.m., Great Lakes Walleye with great northern bean and root vegetable stew, oven dried tomato and wilted greens.

Fall Flavor Weekends are free with admission to Greenfield Village. Tickets are $22 adults, $21 seniors (ages 62 and up), $16 youth (ages 5-12); children under five and members are free. For more information, call 313-982-6001 or visit

  1. Donna says:

    Went to the Taste of History restaurant to savor the good looking recipes we saw made in the farmhouses. One recipe that piqued my interest was the stuffed eggplant. It was a half an eggplant stuffed with ham, onion, butter and breadcrumbs. I was not expecting to get a whole half of a stuffed eggplant but thought they would have a quarter of one available. On the menu board it was listed as stuffed eggplant for $7.00.
    When she put the 3 rounds on my plate I corrected her and told her I wanted the stuffed eggplant. She showed me the plate out for display and it had 4 small rounds of breaded eggplant on the plate with a choice of one side. She told me it was the same thing. I then pointed out that she had given me 3 silver dollar size rounds instead of the displayed 4 she told me it was because the 3 were larger than the 4 on the plate. While it was tasty, the three silver dollar sized fried eggplant were no where close to the recipe we saw created. I was extremely disappointed since I wanted to sample the recipe I saw not to mention 3 small slices of eggplant and a side of green beans was hardly worth $7.00.
    The farms and the cooking were very interesting but the samples were disappointing.

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