This is a guest post by Glass Shop artisan, Marc VandenBerg.
New this year at The Henry Ford’s Glass Shop, we’ve been creating Murrini vases. A much more involved process compared to daily production. “Murrini” refers to pulled cane, when cut the cross section reveals either a picture or pattern. Historically, glassmakers created geometric patterns, similar in our product, or even detailed portraits of noblemen and scenes depicting places such as the canals of Venice.
I grew up next door to my grandparents on a small family farm. I remember my grandmother spending the latter part of her mornings in the kitchen fixing dinner for my grandfather and herself. The midday meal was their main one — usually a stick-to-your-ribs, meat-and-potatoes menu that filled the gap since breakfast and stayed with my grandfather until evening.
Turns out my grandparents’ meal routine in many ways resembled that of colonial farm families: a small, cold breakfast, followed by a big midday spread with lots of protein, and then a small evening meal. But colonial meals, such as those prepared in the Daggett Farmhouse in Greenfield Village, were much more dependent on the calendar.
The least-expected moments often are the most memorable.
For Brian James Egen, one of those moments — pure coincidence and extreme drama — came during last year’s Civil War Remembrance weekend. (This year’s event begins Saturday through Monday.)
It happened when re-enactors portraying 100 soldiers, weapons gleaming in bayonet drills, marched in precise formation across the Village Green. At the same time, by chance, at least 100 visitors participating as recruits, some with mock drill rifles, also began moving in formation across the green — on course to intercept the soldiers.
Hi everyone!
This Memorial Day weekend is Civil War Remembrance in Greenfield Village. Our own Jim Johnson, senior manager of creative programs, was asked to be a guest blogger on the Detroit Free Press’ website, and blog about the Civil War weekend.
Part 1 is up on Freep.com – ‘A big weekend at Greenfield Village’
Part 2 should be posted later this afternoon.
Check it out and we hope to see you this weekend in Greenfield Village!
Ramp Morel Heritage Egg Pie
Nick Seccia, CEC
Executive Chef at The Henry Ford
Ramp Morel Heritage Pie was part of the first course of the Spring Local Roots dinner on April 17th in Eagle Tavern. This is the second of four seasonal dinners planned for this year and will feature five courses prepared using locally-raised products.
Ramps, or wild leeks, are harvested wild in Michigan in April and May. Morel mushrooms are the most sought after wild mushroom in Michigan and the season generally runs April through late May depending on the weather. Egg production gears up with chickens in a natural environment during the spring time due to the mild temperatures and increased activity. We use Plymouth Barred Rock chicken eggs that are raised free range outdoors in Washtenaw County.
This dish is historically inspired using spring season local ingredients simply prepared the recipe follows and will yield enough for six as an entrée portion.
Enjoy!
Chef Nick
Ramp Morel Heritage Egg Pie
Prepares one ten inch cake pan
Crust
¾ cup organic stone milled wheat flour
2 teaspoon salt
¼ cup cold unsalted butter
1 tablespoon lard
¼ cup ice water
2 tablespoons fresh chives chopped
1. Combine the flour, chives and salt
2. Add the butter and lard, and mix with forks until a pea-sized meal is formed
3. Add in the water and mix until smooth
4. Let the dough rest for a half hour covered
5. Roll the dough out on a floured surface to a ¼ inch then transfer to a buttered ten inch cake pan and trim a clean edge to the top
Filling
1 dozen farm raised eggs
1 cup Calders heavy cream
4 cups fresh morels cleaned and sliced
1 handful ramps cleaned and chopped
2 tablespoons olive oil
1 tablespoon chopped garlic
2 cups grated farmhouse cheddar cheese
¼ cup whole grain mustard
2 Tablespoons kosher salt
1 Tablespoon ground black pepper
1 prepared pan with crust
1. Sauté the morels and ramps in olive oil until tender, season with salt and pepper and add garlic at the end until aroma develops, allow to cool
2. Crack the eggs and whip with the cream, mustard, salt, and pepper until light yellow and fluffy
3. Combine the cheese and morel ramp mixture and add to the crust (hold back ½ cup of cheese)
4. Pour over the egg mixture and mix to spread out the filling top with the remaining cheese
5. Bake at 350F for 45 minutes or until set; allow to cool slightly before cutting
6. Cut and serve with dressed greens
Thomas the Tank Engine will be in Greenfield Village!!!!
Thomas the Tank Engine chugs into Greenfield Village for 6 days of family fun and entertainment. Ride with Thomas around the Village and meet Sir Topham Hatt. Enjoy storytelling, live music, shopping and much, much more. Advance tickets are recommended. Time slots sell out quickly. Members of The Henry Ford receive discount tickets and an exclusive advanced opportunity to purchase tickets.
I am so excited. Click here to purchase tickets today!
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