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

• At Firestone Farm, the ladies bake graham biscuits and gingersnaps, make pumpkin butter, and prepare beef and potato pie and stuffed squash for dinner.
• The ladies at Ford Home fry pumpkin fritters, bake a chicken potpie and prepare stuffed cabbage, all from the "Buckeye Cookbook."
• At the Mattox Family Home, the ladies simmer pork chops smothered in lemon, tomatoes, peppers and spices; stuff eggplant with ham; and bake buttermilk biscuits and peach cobbler.
• Salty ham bakes in sweet apple cider at the Adams Family Home, where ladies also prepare a fresh celery salad and bake an apple pie.
• The ladies at the Edison Homestead prepare a hearty baked bean soup with buttermilk biscuits, beef olives, German cabbage and ginger gems, from Fannie Farmer’s "Boston Cooking-School Cook-book" and "The Story of Crisco Cookbook."
• At the Susquehanna Plantation, the ladies prepare baked shrimp and rice with tomatoes, fry sweet onions, and bake sweet potato pone and a 1-2-3-4 cake, all on the open hearth.
• Also cooking on an open hearth, the ladies at the Daggett Farmhouse roast lamb to be served with a freshly made celery sauce, stew pears in wine and bake a sweet potato pudding for dessert.

Sunday, September 29
Cooking Demonstration 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 American Heritage Chocolate, Brownwood Farms and Dearborn Sausage Company. (Availability of specific items varies through the day.)

Saturday, October 5
Fall Farmers Market
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.
10am-3pm, Village Pavilion
(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, plus goodies from American Heritage Chocolate, Brownwood Farms and Dearborn Sausage Company. (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, the ladies bake chicken pie, stuffed squash and potato bread, and fill crocks with shredded cabbage for sauerkraut.
• The ladies at Ford Home prepare beef hotch-potch, fried cabbage, apple brown betty and pumpkin fritters.
• The Mattox Family Home is filled with the aromas of simmering pork chops, frying sweet potatoes and baking corn muffins and spicy gingerbread.
• At the Adams Family Home, the ladies bake a savory rabbit pie and a sweet apple cake while frying tart and spicy Heidelberg cabbage.
• The ladies at the Edison Homestead prepare a fall meal of baked bean soup, cauliflower a la parmesan, succotash, freshly baked citron buns and gingerbread apple pudding.
• The ladies at the Susquehanna Plantation bake a planked fish on the open hearth, make baked shrimp and rice, and bake onion pie, squash pie and kiss cakes for their first harvest dinner.
• At Daggett Farmhouse, the ladies prepare roast beef, Johnnycakes, rice custard and potato pudding, while the gentlemen of the house brew a batch of fresh beer.

Sunday, October 6
Cooking Demonstration 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 Brownwood Farms and Dearborn Sausage Company. (Availability of specific items varies through the day.)

All activities are free with Village admission except where indicated.