SI, that's it, you nearly have some ripe fruits out there, you might have a try at the home-curdled milk.
Like Steve says, in Michigan they probably would find it difficult to thrive.
Another plant used traditionally by the Italian shepherds to curdle milk is the wild thistle (cynara cardunculus silvestris), which gives a bitterish taste to the cheese. I never tried that, a few specialized business produce that, sheep's cheese with raw milk and thistle rennet, I must see if I can get some. Maybe thistles are ubiquitous in America.
