Saturday and Sunday, September 28-29
Traditional Fall Cooking Demonstrations
10am-4pm, village homes

• A. At Firestone Farm, the aroma of ham noodles, apples and onions, Southern cabbage and Irish potatoes fills the air. For dessert, there’s German cookies and homemade apple butter.
• The ladies at the Ford Home are busy with beef stew, potato soufflé and apple tapioca. For dessert, they are frying delicious apple fritters.
• At Mattox Family Home, the menu features pork roast, peach chutney and fluffy buttermilk biscuits. There’s also a good fall vegetable soup and chopped apple pie to end the meal.
• The ladies at the Edison Homestead bustle as they get ready to put creamy corn chowder, macaroni and cheese, German cabbage and eggs baked in tomatoes on the table. A gingerbread apple pudding awaits dessert.
• At Susquehanna Plantation, crab gumbo soup simmers as artificial oysters, sauerkraut baked with apples, ginger biscuits and cherry pudding all cook on the open hearth.
• The open hearth at Daggett Farm is jammed with Cheshire pork pie, onion soup and stewed red cabbage plus apple fritters for dessert.
• City versions of 18th-century recipes are on tap at Giddings Family Home. A servant prepares white scotch collops, wigs and lemon tarts, while the lady of the house awaits her guests.

Sunday, September 29
Cooking with Demonstrations with Chef Michael Trombley, the Henry Ford’s executive chef
noon & 2pm, A Taste of History Restaurant in Greenfield Village

Local Roots Product Sampling
11am-4:30pm, Greenfield Village Store
Stop in and sample the scrumptious wares of local food growers and producers. Today’s offerings include Greenfield Village fudge and preserves, Dearborn Sausage Company, Benjamin Twigg and Kalamazoo Popcorn. (Availability of specific items varies through the day.)

Saturday, October 5
Fall Farmers Market
10am-3pm, Village Pavilion
Our open-air farm market features only locally produced foods: fresh seasonal fruits and vegetables, grains, honey – even meats and breads, as well as handcrafted creations from Greenfield Village’s Herb Society.
(Learn More)

Plowing With Steam and Horses
All day, Firestone Farm Field

Local Roots Product Sampling
11am-4:30pm, Greenfield Village Store
Take a break and sample the scrumptious wares of local food growers and producers. Today’s offerings include Greenfield Village fudge and preserves, Dearborn Sausage Company, Benjamin Twigg and Kalamazoo Popcorn. (Availability of specific items varies through the day.)

Gleaner Day
Gleaner Life Insurance Society, supporting sponsor of Fall Flavor Weekends, will host “Gleaner Day,” on Saturday, October 5th. Guests who bring a donation of at least 5 nonperishable items to benefit Gleaner Community Food Bank will receive a coupon for Buy One, Get One Free admission to Greenfield Village, good for Saturday, October 5th only. (One coupon per person, some restrictions apply.)

Saturday and Sunday, October 5-6
Traditional Fall Cooking Demonstrations
10am-4pm, village homes

• At Firestone Farm, there’s chicken fricassee, apples and onions, stewed Heidelberg cabbage, and for dessert, apple meringue pie and brown Betty for dessert. In the cellar, crocks hold shredded cabbage for sauerkraut.
• The ladies at the Ford Home prepare boiled turkey with celery dressing, fried cabbage and apple tapioca. They’re also putting up grape jelly.
• The menu at Mattox Family Home includes fried pork chops smothered in peach chutney and served with warm buttermilk biscuits. There’s also a good fall vegetable soup and allspice cake for dessert.
• The ladies at the Edison Homestead slice leeks and potatoes for soup and cauliflower for au gratin. There’s also freshly baked golden corn cake and gingerbread apple pudding.
• The fall harvest dinner at Susquehanna Plantation features gumbo soup with crab simmering on the open hearth, plus fried squash cakes, boiled spiced beets and, for dessert, baked sliced apple pudding and sweet potato pie.
• At Daggett Farm, the ladies get ready to serve up Cheshire pork pie, brown soup, dressed carrots, a pupton of apples and molasses wheat bread. The gentlemen of the house are brewing a batch of fresh beer.
• The Giddings Family Home features city versions of 18th century recipes. A servant stirs mussel stew and bakes saffron cakes and queens cakes, while the lady of the house awaits her guests.

Sunday, October 6
Cooking Demonstrations with Chef Michael Trombley, The Henry Ford’s executive chef
noon & 2pm, A Taste of History Restaurant in Greenfield Village

Local Roots Product Sampling
11am-4:30pm, Greenfield Village Store
Stop in and sample the scrumptious wares of local food growers and producers. Today’s offerings include Greenfield Village fudge and preserves, plus goodies from Dearborn Sausage Company, Benjamin Twigg and Kalamazoo Popcorn. (Availability of specific items varies through the day.)

All activities are free with Village admission except where indicated.