A tribute to Michigan farmers: Michigan Thanksgiving

 

Dear friends and Michigan farmers,

My name is Clark Durant, and I am running for United States Senate.  Recently my family and I put together a tribute to Michigan farmers: a Michigan Thanksgiving.  We used as many Michigan ingredients as possible in our Thanksgiving Dinner (a great idea for Christmas too).

And it was fabulous.  We enjoyed turkey from Casco, pumpkins from Ray in our pumpkin pie, apples from Clinton in our applesauce, greens from Detroit in our salad, cranberries from Marlette in our cranberry sauce, beer from Kalamazoo, wine from Leelanau, even some venison from Union City – and more.

Watch the video here:

For generations, Michigan farmers have been providing great produce not just for Michigan, but exporting it all across America – and the world.  This was a great reminder of the strength and importance of agriculture in Michigan’s economy.  It is important that Michigan Agriculture continues to thrive and that we continue to promote Michigan farmers and the fruits of their labor.

Both political parties sometimes forget that most farms are small businesses, and farmers are hard-working entrepreneurs, some of the hardest-working people in America.  And it is small businesses in the private sector that will provide the growth to turn our economy around.

So to Michigan farmers, thank you for all that you do.  I hope you enjoy the video of our Michigan Thanksgiving (just click on the video above).

With Warmest Regards,

Clark Durant

PS –If you know a hard-working farmer who might enjoy a little holiday cheer, please send the video or this blog post to him or her as a small token of thanks.

PPS – If anyone is inspired to do a Michigan Christmas, please email us at contact@clarkdurant.com.  My family included their recipes below, as well as information for all the farmers.  It’s great fun for anyone with little kids.  Don’t forget take pictures or videotape it, and let us know how it goes!

 

Michigan Farmers

Thank you to all the Michigan farmers who participated, as well as the folks at Eastern Market.  Most of these farms can be found at Eastern Market in Detroit, Michigan on Saturday mornings.  Others can be reached directly through their website or by phone.  We know you will enjoy their products!

Turkey – Porrett Homestead TLC Farm (Casco, Michigan)

Pumpkins – Rudich Farms.  586-749-5524 (Ray, Michigan)

Apples – Appleview Orchards.  517-423-7262 (Clinton, Michigan)

Chestnuts – Chestnut Growers Inc. (multiple locations)

Rasberry Jam – Fuhr’s Valley View Fruit Farm. 810-724-0314 (Imlay City, Michigan)

Wreath – Northern Evergreen (Onaway, Michigan)

Eggs – Melo Farms (Yale, Michigan)

Herbs – N.W. Kaltz & Sons Farms.  586-784-9678 (Columbus, Michigan)

Greens – Rising Pheasant Farms (Detroit, Michigan)

Sweet potatoes – Stadler Farm. 734-587-3458 (Monroe, Michigan)

Celery, Rutabaga – Gaier Farms.  586-784-9849 (Armada, Michigan)

Wine – Leelanau Cellars (Omena, Michigan)

Beer – Bell’s (Kalamzoo, Michigan)

Venison – The field behind Hemker Construction (Union City, Michigan)

Honey – Sleeping Bear Farms (Beulah, Michigan)

Cranberries – Michigan Cranberry Co. (Marlette, Michigan)

 

Homemade Michigan Pumpkin Pie

These taste great, and the kids have fun cleaning out the pumpkin.  You can also bake the pumpkin seeds as a treat.

  • Buy one or two small pumpkins
  • Wash
  • Cut off the pumpkin tops and stems like you would for a jack o’ lantern
  • Remove all seeds and inner strings (fun for kids to do)
  • Place the pumpkin face down on a cookie sheet lined with tin foil
  • Cut the pumpkins in half (careful, some are pretty hard)
  • Bake at 325* for 30 to 40 minutes.  The pumpkin flesh should be tender
  • Remove pumpkin flesh (not the outer skin) and place in a bowl.  Puree into a mash
  • Add the following: 2 slightly beaten eggs, 1 cup light brown sugar, 1 T. flour, 1/2 tsp. salt, 2 1/2 tsp. pumpkin pie spice, 1 can (12 fl. oz.) evaporated milk
  • Add mixture to unbaked pastry shell
  • Bake for 10 minutes at 450* and then reduce temperature to 350* and bake 40-50 additional minutes.  Test with a knife to determine if baked

 

Homemade Michigan Applesauce

Delicious and easier than you might think!  Choose your favorite variety of apple.  We love Michigan Braeburn apples, so we used them this year.

  • Wash, core, and peel apples
  • Add the apples to a small pot of boiling water
  • You have applesauce when the apples soften

 

Michigan Chestnuts Roasted Over an Open Fire In a Stove

You’ve heard the song, now actually try them.  Michigan chestnuts are some of the best in the world – they even taste a little bit sweet!

  • Score chestnuts before oven roasting.  Take a sharp knife and cut through the shell and inner casing (called the pellicle)
  • Heat oven to 350*
  • Place nuts in a shallow pan, and roast for approximately 25-30 minutes.
  • Let cool for a few minutes, then enjoy!

 

Mama Rose’s Michigan Rutabaga

This is an old Durant family recipe handed down from my mother-in-law, Mama Rose.  Rutabaga is a root vegetable that most people don’t eat anymore.

  • Wash the rutabaga.  Remove outer layer with a paring knife.  Cut the rutabaga into small chunks.
  • Place chunks into salted, boiling water and cook until chunks are soft.
  • Drain water.
  • Add a small amount of butter and milk.
  • Mash until smooth.  Serve warm.