A newly-constructed boardwalk along the Middle Macatawa Connector.
(Photo courtesy Ottawa County Parks)
Visitors have a new way to explore the Macatawa River Greenway with the completion of the 2.1-mile Middle Macatawa Connector and major improvements at Hawthorn Park.
At Hawthorn Park (formerly Hawthorn Pond Natural Area), which is jointly owned by Holland Charter Township and Ottawa County Parks, partners completed a modern restroom, expanded parking, improved security, and the new Middle Macatawa Connector.
The 2.1-mile natural surface trail connects Hawthorn Park and the Upper Macatawa Natural Area in Zeeland Township. Featuring boardwalks and a new bridge over the Macatawa River, it creates a continuous route for hikers, mountain bikers, and other outdoor enthusiasts to travel between the two parks.
The new connection represents years of collaboration among Macatawa River Greenway partners to protect key properties needed to establish a continuous trail corridor, complete wetland and floodplain restorations, and secure funding for the project.
Land within the corridor is owned by Holland Charter Township, ODC Network, and Ottawa County Parks. These agencies also contributed funding and resources to complete this project. This leveraged additional funding from Zeeland Charter Township, Ottawa County, and the Michigan Natural Resources Trust Fund.
At Hawthorn Park (formerly Hawthorn Pond Natural Area), which is jointly owned by Holland Charter Township and Ottawa County Parks, partners completed a modern restroom, expanded parking, improved security, and the new Middle Macatawa Connector.
The 2.1-mile natural surface trail connects Hawthorn Park and the Upper Macatawa Natural Area in Zeeland Township. Featuring boardwalks and a new bridge over the Macatawa River, it creates a continuous route for hikers, mountain bikers, and other outdoor enthusiasts to travel between the two parks.
The new connection represents years of collaboration among Macatawa River Greenway partners to protect key properties needed to establish a continuous trail corridor, complete wetland and floodplain restorations, and secure funding for the project.
Land within the corridor is owned by Holland Charter Township, ODC Network, and Ottawa County Parks. These agencies also contributed funding and resources to complete this project. This leveraged additional funding from Zeeland Charter Township, Ottawa County, and the Michigan Natural Resources Trust Fund.
This map depicts the newly-dedicated 2.1-mile Middle Macatawa Connector that connects Hawthorn Park in Holland Township with the Upper Macatawa Natural Area in Zeeland Township.
(Map courtesy Ottawa County Parks)
“The Macatawa Greenway is an excellent example of what can be accomplished through strong partnerships,” County Parks Director Jason Shamblin said. “Together, we’re improving access to the outdoors while helping protect the natural resources that make this corridor so special.”
The Macatawa River Greenway stretches from Lake Michigan through the Holland and Zeeland area, following the Lake Macatawa and Macatawa River corridor. Through the collaborative efforts of state, county, municipal, and nonprofit partners, more than 1,500 acres of public land have been protected and connected.
“The Macatawa River Greenway is creating a legacy that will benefit our community for generations,” said Dan Callam, greenway manager for the ODC Network. “It’s preserving the landscapes that make this region unique while ensuring future generations have the opportunity to explore, learn, and build lasting connections with nature.”
The shared vision for the greenway is to protect, restore, and enhance sensitive natural lands while improving opportunities for hiking, biking, wildlife viewing, and other outdoor recreation.
Zeeland Township Manager Josh Eggleston speaks at a June 23 ceremony dedicating Hawthorn Park and the newly-built Middle Macatawa Connector that links Hawthorn Park to the Upper Macatawa Natural Area.
(Photo courtesy Ottawa County Parks)
Fun Late Summer and Early Fall
Recipes to Try on the Grill
By Jack Payne
I enjoy a deep-fried fish fry as much as anyone. I have a few fine-tuned recipes that I really enjoy.
However, during the summer and into the early fall, I love fresh produce. Some of these recipes utilize in-season produce, and a few are just plain fun in the summer.
Start with a piece of tin foil about double the size of the fish being caught. Take a spud and slice it up thinly. I favor sweet potatoes, but my wife likes a traditional Idaho.
I also slice up sweet peppers, a large tomato, and a zucchini. You can add asparagus, green beans, onion, mushrooms, or sweet corn that was removed from the husks. I like seasoning the veggies with Lawry’s seasoned pepper, some oregano, and Old Bay Seasoning.
Lightly roll the veggies in olive oil, then the spices. Lay the spuds down first, then the fish, followed by the remaining veggies. I also like to season the fish fillets. You can add a slice or two of butter or a tablespoon of olive oil to your tinfoil packet. Roll it up tight and place it onto the grill. Cook it on medium heat until the spuds and fish are done. You can also bake this in the oven at 375 degrees for 15-20 minutes.
Along the same lines, consider this: Enough fish to satisfy needs, fresh mushrooms sliced, one or two small zucchinis sliced, asparagus tops, broccoli, grated parmesan cheese, garlic salt, and a quarter-stick of butter. Can add sweet corn sliced off of the ear.
Use aluminum foil; it’s easier if you make numerous packets. Sprinkle garlic salt over the butter, cut the fillets into chunks, place the fillets on foil, sprinkle with a bit of salt, place the veggies over the fish, sprinkle with grated cheese, and add one or two tablespoons of water per foil packet.
Grill the fish, skin-side down, for 7-10 minutes, then flip and cook for another 7 minutes. Make sure that the packets are sealed tightly. For added flavor, one can add Lawry’s Herb and Garlic marinade or any of your favorite marinades. I use a lot of the Fustini’s various flavored vinegars. You can also wrap the fillets with a slice or two of bacon.
Fish tacos are simple to make and a crowd favorite. The simplest of ingredients would include a bag of coleslaw, a packet of Verde Taco Seasoning, and guacamole. You could use a fajita seasoning mix or make your own from scratch. I like the taste of smoked paprika, so I add it to whatever taco seasoning I’m using.
Mix the taco seasoning with the coleslaw. Heat the tortillas in a pan until they are golden and crunchy. Some folks like using regular coleslaw seasoning and roll their fish fillets in the taco seasoning. Take your pick. I like my fish seasoned with Old Bay and pan-fried in olive oil. Place a fillet into the Tortilla shell, and the coleslaw and a tablespoon of guacamole.
Fish sandwiches are another favorite of mine. Take a cup of mayo, 1/3 cup of your favorite BBQ sauce, a teaspoon of parsley, a teaspoon of dried minced onion, a dash of garlic powder, and a half teaspoon of Worcestershire sauce. Mix together and chill in the fridge for an hour.
In another bowl, take half a cup of Drakes or Andy batter, half a cup of yellow cornmeal, and a teaspoon of Lowry’s seasoned salt. Mix together and set aside. Lastly, mix one egg with half a cup of milk. Cut fillets to match the bun size. I like a fancy bun with poppy seeds.
Dip the fillets into the egg wash and cook in a frying pan or deep fryer until cooked through. Place the fillets on a bed of lettuce and top with the sauce that was refrigerated.
A panfish veggie stir fry is lots of fun. Fish of choice, one green pepper, one onion, one tomato, ¼ teaspoon of paprika and pepper, 1/8 teaspoon Lawry’s seasoned salt. Can add any veggie you like: mushrooms, asparagus, zucchini, etc.
Stop in and visit the folks at Bob’s Gun and Tackle Shop.
I enjoy a deep-fried fish fry as much as anyone. I have a few fine-tuned recipes that I really enjoy.
However, during the summer and into the early fall, I love fresh produce. Some of these recipes utilize in-season produce, and a few are just plain fun in the summer.
Start with a piece of tin foil about double the size of the fish being caught. Take a spud and slice it up thinly. I favor sweet potatoes, but my wife likes a traditional Idaho.
I also slice up sweet peppers, a large tomato, and a zucchini. You can add asparagus, green beans, onion, mushrooms, or sweet corn that was removed from the husks. I like seasoning the veggies with Lawry’s seasoned pepper, some oregano, and Old Bay Seasoning.
Lightly roll the veggies in olive oil, then the spices. Lay the spuds down first, then the fish, followed by the remaining veggies. I also like to season the fish fillets. You can add a slice or two of butter or a tablespoon of olive oil to your tinfoil packet. Roll it up tight and place it onto the grill. Cook it on medium heat until the spuds and fish are done. You can also bake this in the oven at 375 degrees for 15-20 minutes.
Along the same lines, consider this: Enough fish to satisfy needs, fresh mushrooms sliced, one or two small zucchinis sliced, asparagus tops, broccoli, grated parmesan cheese, garlic salt, and a quarter-stick of butter. Can add sweet corn sliced off of the ear.
Use aluminum foil; it’s easier if you make numerous packets. Sprinkle garlic salt over the butter, cut the fillets into chunks, place the fillets on foil, sprinkle with a bit of salt, place the veggies over the fish, sprinkle with grated cheese, and add one or two tablespoons of water per foil packet.
Grill the fish, skin-side down, for 7-10 minutes, then flip and cook for another 7 minutes. Make sure that the packets are sealed tightly. For added flavor, one can add Lawry’s Herb and Garlic marinade or any of your favorite marinades. I use a lot of the Fustini’s various flavored vinegars. You can also wrap the fillets with a slice or two of bacon.
Fish tacos are simple to make and a crowd favorite. The simplest of ingredients would include a bag of coleslaw, a packet of Verde Taco Seasoning, and guacamole. You could use a fajita seasoning mix or make your own from scratch. I like the taste of smoked paprika, so I add it to whatever taco seasoning I’m using.
Mix the taco seasoning with the coleslaw. Heat the tortillas in a pan until they are golden and crunchy. Some folks like using regular coleslaw seasoning and roll their fish fillets in the taco seasoning. Take your pick. I like my fish seasoned with Old Bay and pan-fried in olive oil. Place a fillet into the Tortilla shell, and the coleslaw and a tablespoon of guacamole.
Fish sandwiches are another favorite of mine. Take a cup of mayo, 1/3 cup of your favorite BBQ sauce, a teaspoon of parsley, a teaspoon of dried minced onion, a dash of garlic powder, and a half teaspoon of Worcestershire sauce. Mix together and chill in the fridge for an hour.
In another bowl, take half a cup of Drakes or Andy batter, half a cup of yellow cornmeal, and a teaspoon of Lowry’s seasoned salt. Mix together and set aside. Lastly, mix one egg with half a cup of milk. Cut fillets to match the bun size. I like a fancy bun with poppy seeds.
Dip the fillets into the egg wash and cook in a frying pan or deep fryer until cooked through. Place the fillets on a bed of lettuce and top with the sauce that was refrigerated.
A panfish veggie stir fry is lots of fun. Fish of choice, one green pepper, one onion, one tomato, ¼ teaspoon of paprika and pepper, 1/8 teaspoon Lawry’s seasoned salt. Can add any veggie you like: mushrooms, asparagus, zucchini, etc.
Stop in and visit the folks at Bob’s Gun and Tackle Shop.
Saginaw Bay Waterfowl & Outdoor Festival This Weekend in Bay City
The Michigan Department of Natural Resources will host the 31st annual Saginaw Bay Waterfowl & Outdoor Festival Saturday and Sunday at Bay City State Park.
The festival runs 9 a.m.-5 p.m. Saturday and 9 a.m.-3 p.m. Sunday. Event admission is free, but a Recreation Passport is required for all vehicles entering the park, which is located at 3582 State Park Dr. in Bay City.
With family-friendly food trucks, a Smokey Bear bounce house, touch-a-truck and activities for kids, the festival aims to engage the next generation in Saginaw Bay’s conservation heritage. Kids can build their own wood duck boxes, give duck calling a try and learn about survival and outdoor skills.
“Tens of thousands of migratory birds journey to the Saginaw Bay region’s unique wetland habitats each year,” DNR wildlife biologist Ryan Soulard said. “Our goal for this festival is to showcase the arts, skills and traditions of waterfowl hunting and the conservation stewardship that goes into our region in a family-friendly way. Whether you’re interested in waterfowl hunting, birding, wildlife watching or environmental conservation, the festival can connect you with the waterfowl heritage that makes the Saginaw Bay special.”
New this year, eventgoers can participate in free clinics on nature photography, hiking in Michigan, hunting turkeys and elk, hunting with dogs and duck calling. A packed vendor row will feature more than 50 vendors offering outdoor and hunting gear and opportunities to engage in conservation.
Visitors can experience waterfowl hunting traditions such as dog retrievals, duck species identification, and duck and goose calling competitions — including the Michigan state qualifier for the world championship in Stuttgart, Ark.
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Michigan Duck Stamp competition
The Michigan Duck Hunters Association Duck Stamp Contest judging will take place Saturday at noon in the park’s Saginaw Bay Visitor Center. All contest entries will be on display for the public. The Michigan Duck Stamp Program raises money for wetland habitat restoration and habitat acquisition for waterfowl. A portion of every waterfowl stamp and print purchased goes toward Michigan wetland habitat restoration.
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Hunter education field day
New hunters will have an opportunity to complete a hunter education field day during the festival Sunday from 10 a.m. to 2 p.m. Preregistration is required. To participate in this field day, hunters must complete an online, interactive or take-home study course in advance, and present their certificate of completion at the field day.
Registration is available online. Learn more about obtaining a hunter safety certificate at Michigan.gov/HunterSafety.
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The value of wetlands
The Saginaw Bay region is a vital ecosystem with wetland habitats like the Tobico Marsh at Bay City State Park, and nearby Nayanquing Point and Fish Point. These areas are major stopovers for North America’s waterfowl populations during fall and spring migration.
Through the sale of hunting licenses and excise taxes, Michigan’s waterfowl hunters are major contributors to wetland conservation. In addition to providing habitat for waterfowl, wetlands are natural filtration systems for contaminants that flow into our watersheds from industry, agriculture and transportation.
“When we take care of wetland habitats, we improve the quality of groundwater and the Great Lakes — providing clean drinking water to millions of people,” Soulard said. “The Saginaw Bay Waterfowl & Outdoor Festival is a celebration of this important work to protect both waterfowl and the wetlands they call home.”
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Festival sponsors
The Saginaw Bay Waterfowl & Outdoor Festival is sponsored by Ducks Unlimited, Frank’s Great Outdoors, Friends of Bay City State Park, GK World Championship Calls, Jay’s Sporting Goods, Michigan Duck Hunters Association, Northwoods Wholesale Outlet, SC Johnson and Soaring Eagle Casino & Resort.
