816 4th Street
Three Rivers, MI  49093



Did anyone (or Grange) accept our challenge last issue? You know, the part about informing your members of the many opportunities to show your talents? We can promote at the State and National levels, but it all starts in your local Grange and community, as it should.
The other day I was listening to NPR, and they talked of “Foraging for Foods”: It’s kind of hard to take notes while driving, and my memory isn’t what it used to be. The Erie (PA) Times Network had a much longer article, but here’s some of the points.

​Safe Foraging
  • Do your homework. Don’t just assume all that you find in the woods is safe to eat.
  • Use your nose. If a plant has a strong odor don’t eat it.
  • Use your eyes. If a plant has 3 leaves growing in groups (like poison ivy) don’t eat it.
  • Do not assume that just because you’ve seen a deer or other animal eating a plant that it’s safe for you.
  • Know where you are. Stay away from potentially toxic areas when pesticides may be used. Or along busy roads or dog parks.
​With these safety tips in mind, consider foraging for several types of foods this spring and summer.
  • Dandelion flowers are a delicious substitute for honey and can be made into herbal teas, jams & jellies and wines. The flowers can be dipped in batter and fried to create fritters.  They also can be eaten whole, or the petals can be tossed into sal- ads, on a sandwich or in stir fry. They have detoxifying, anti-inflammatory and cleansing effects, particularly for the digestive system anliver. The leaves provides calcium, manganese, iron, potassium and vitamins A, C and K.
  • Red and white clover are beneficial (particularly red), high in minerals and vitamins. Clover can be added to baked goods, mixed with honey to spice it up or made into a delicious tea.
  • Wild lettuce, mallow & sweet fennel are edible greens and rich in nutrients.
  • Chickweed, comes up in early spring is a green that can be added to salads or made into pesto.
  • Cattail shoots, come up in spring, actually taste lie cucumbers and can be eaten raw.
  • Mushrooms. Extremely popular, very tasty and can be very risky as some can be poisonous.
It’s best to accompanied by an experienced forager.
Tasty and inexpensive, quality family time and good outdoor exercise are other benefits.


​​FIREWORKS SAFETY TIPS… Fireworks and summer go hand in hand, and we want you to have a 
safe, fun-filled season! Keep these safety tips in mind:
  • Make sure fireworks are legal in your community before using them.
  • Never buy professional-grade fireworks. They are not designed for safe consumer use.
  • Keep small children a safe distance from all fireworks, including sparklers, which can burn at temperatures in excess of 2,000 degrees.
  • Never reignite or handle malfunctioning fireworks. Keep a bucket of water or a garden hose nearby to thoroughly soak duds before throwing them away.
  • Keep pets indoors and away from fireworks to avoid contact injuries or noise reactions.
Be Safe!!!!

​Happy 4th of July!!!

With Spring the season, and summer right around the corner, that means our annual State Grange Convention is coming up fast!
Please whether you are the Family Activities Chairman or not take a look at the 2022 program and contests. ​There are many new contests, as well as some old favorites, and there really is contests from fairly simple to a little more challenging. These contests are open to the ladies, and the gentlemen, as well as for kids to

​How long has it been since your Family Activities Chairman, took the opportunity to highlight the contests and activities? Do you take advantage of the quarterly bulletins for reports? Deaf Activities, Lecturer 
and Family Activities try to provide information to assist you. Do you even look at it? If not, before it hits the
trash bin, why not save it and give it to a member who might find a way to utilize it. Your State Grange Secretary works very hard printing, envelopes, labels, stamps etc. as well as the website and she deserves a “shout out” for her work.
2023 marks the 150th birthday of the Michigan State Grange, and this year is sort of a kick-off to the celebration.  I’m setting a goal of 150 entries in the Family Activities contest for this year and next. We can do it!! But it depends on you and your Grange to make this goal a reality! We really need to keep those judges busy!
Happy Granging!!


​Dunk into these Doughnut Trends
​You can’t go wrong with a classic doughnut, whether glazed, frosted or jelly-filled. But there’s now a “hole” new world of doughnuts to explore.

​National Doughnut Day, the first Friday in June, started as a fundraiser in 1938. Yet it’s only been recently that bakers have started experimenting with nontraditional doughnuts. When a New York pastry chef 
introduced the Cronut—a cross between a croissant and a doughnut—in 2013, he sparked a craze to create innovative delights.

​Trending doughnut mashups include extreme sandwiches using a sliced glazed 
doughnut as a bun, with fillings such as eggs and breakfast sausage, fried chicken, and ice cream. You can load up on doughnut nachos, with either dessert toppings or traditional Tex-Mex ingredients.
Nostalgia is a big motivator for many bakers, who have created doughnuts that capture the flavor of a favorite candy bar or childhood treat, such as a PB&J. Sugary cereal and cookie pieces have swapped out sprinkles for toppings.
It’s also becoming popular to make doughnuts at home, with recipes for the traditional method of frying them or baking them using special pans with ring-shaped wells. The next doughnut trend on the rise? Experts say it’s using tangy sourdough to make both sweet and savory treats.


​Trivia Bits
Maraschino cherries haven’t always been blazing red sugar bombs that top ice cream sundaes and float in cocktails. They originated in the 1890s as a delicacy made by steeping marasca cherries from Yugoslavia (now Croatia) in maraschino, a marasca cherry liqueur. By the 1920s American cherry growers had “perfected” a low-cost, alcohol-free substitute for the original, using native-grown Royal cherries that were bleached, soaked in syrup and dyed bright red. It’s still possible to buy maraschino cherries made the original way. Or you can find a recipe and make your own.
2028 Robbins Road
​Tipton, MI 49287

​Tel: 517-431-2546