THE VILLAGE VOICE

"Every spring is the only spring - a perpetual astonishment." ~Ellis Peters ~ Spring container garden (Daffodil, pussy willow, primrose, English daisy) ___________ CEDAR PLANKED SALMON WITH MAPLE GLAZE ~ Native Americans pioneered the art of roasting on wood planks. The rich aroma of red cedar adds a sweet, spicy, roasted flavor. This keepsake recipe ( a 'perfect' marriage of maple syrup & cedar) came with the Chinook plank . ___ 1 cup pure Michigan maple syrup 2 Tbsp. finely grated peeled fresh ginger root 4 Tbsp. fresh lemon juice 3 Tbsp. soy sauce 1 1/2 tsp. minced garlic 2 1/2 lbs. center-cut salmon fillet with skin Greens from 1 bunch scallions In a small heavy saucepan simmer maple syrup, ginger root, 3 Tbsp. lemon juice, soy sauce, garlic, and salt & pepper to taste until reduced to about 1 cup, about 30 minutes. Let cool. Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding. Preheat oven ...

~ Cross in the village ____________ " Cross Village is named in at least three languages. It was called L'Arbre Croche by the early white traders for a tall, crooked fir tree on the bluff a few miles north of Middle Village (this tree long since cut down). Waganaskisi was the Odawa name meaning 'crooked tree' and Anamiewatigong , 'tree of prayer, or cross, is still the Indian name for the village. " ~ Laura Chaney (owned the Cross Village General Store 1978-1988) ( Cross Village: A Selection of Tastes, Art, and Memories) ~ A Look About Town __________________ History "Cross Village had a rich and varied history, which is known to date back to the 1600's. Members of both the Ottawa (now know as Odawa ) and the Ojibwa Indian tribes resided in this area, at least part of the year ~ primarily in the spring, summer and fall. Locally available materials, include birch bark, porcupine quills and black ash were used in the baskets which they then used...

For the history of Michigan Maple Syrup "old as the land itself" browse ... THE MICHIGAN MAPLE SYRUP SCRAPBOOK CEDAR PLANKED SALMON WITH MAPLE GLAZE ~ Native Americans pioneered the art of roasting on wood planks. The wonderful aroma of red cedar adds a sweet, spicy, roasted flavor. This wonderful recipe ( a 'perfect' marriage of maple syrup & cedar) came with the plank. * 1 cup pure maple syrup 2 Tbsp. finely grated peeled fresh ginger root 4 Tbsp. fresh lemon juice 3 Tbsp. soy sauce 1 1/2 tsp. minced garlic 2 1/2 lbs. center-cut salmon fillet with skin Greens from 1 bunch scallions In a small heavy saucepan simmer maple syrup, ginger root, 3 Tbsp. lemon juice, soy sauce, garlic, and salt & pepper to taste until reduced to about 1 cup, about 30 minutes. Let cool. Maple glaze may be make 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding. Preheat oven to 350-degrees. Season surface of plank lightly with cooking oil....

Gardener's Note: Juneberries , Amelanchier , also called Serviceberries , ripen in the Midwest , turning from green in May to red then purple in June. This delicious fruit (a member of the rose family related to apples and raspberries) can be used fresh or dried. For more information related to the versatile fruit and this 'must have' tree, visit: ( http://en.wikipedia.org/wiki/Amelanchier_canadensis ) GREAT LAKES JUNEBERRY MUFFINS ~ Once ripened , fight the birds for this sought after summer treasure ( substitute in any blueberry or cherry recipe). * 1 1/2 cup flour 1/2 cup sugar 2 tsp. baking powder 1/2 tsp. salt 1 extra-large organic egg 1/2 cup buttermilk or sour cream 1/4 vegetable oil 1 cup treasured Juneberries sugar to sprinkle on tops Preheat oven to 400-degrees. Combine flour, sugar, baking powder, and salt in mixing bowl. Whisk egg, milk and oil in bowl and add to dry ingredients, stirring lightly until mixed. Fold in Juneberries and spoon into greased or li...