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Spirit of Jefferson Farmers Advocate
Charles Town, West Virginia
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August 22, 2012     Spirit of Jefferson Farmers Advocate
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August 22, 2012
 

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SECTION Wednesday, AuguSt 22, 2012 W W ADAM HOLSTON /11 CHRISTINE MILLER FORD Spirit Staff KEARNEYSVILLE housands have swarmed to the Jefferson County Fairgrounds this week, but there's much more fun to be had before the annual extravaganza of rural life wraps up Saturday night. Tonight brings several contests, including a speed texting showdown and eating competitions in categories from pie to ice cream, plus a de- molition derby, a kiddie tractor pull and more. On the lineup in the days ahead: a pig scramble, a mud bog, a mag- ic show, the Bubbles and Mr. B clown act, a martial arts demo and many more special events. Every night, there's carnival rides, the chance to see fair exhibits, plus favorite fair fare such as corn dogs, candy apples and funnel cake. Music is another big element of a night at the fair. Tonight, there's a show from Mor- gantown-based '80s cover band Rick K. and The'Allnighters (for details, see Out&About, Page B3) and then Saturday evening brings performances from the Back Creek Valley Boys, the Panhandle-based bluegrassband that's been a favorite at the Pickip' in the Pan- handle bluegrass festival and many other venues across the region. Outstanding country music is a fair tradition that dates back to the very beginning of the Jefferson County Fair. At the first fair in October of 1953, none other than future Country Music Hall of Famer Patsy Cline, then just 21, took center stage. Want to know more? Go online to www.jeffersoncountyfairwv.org or call the fair office at 304-724-1411. ABOVE: Chelsea Carey of Harpers Ferry is the 2012 Miss Jefferson County Fair. The 17-year-old won her crown Sat- urday night. ABOVE LEFT: Justin Kobayashi shows off one of his sheep at the Jefferson County Fair on Sunday. LEFT: Carnival rides and animal exhibits (including goats, pigs, sheep and horses) are among the fair's attractions, along with hundreds of prize-winning 4-H projects. The fair - marking its 60th year in 2012 - continues at the fair- grounds on Old Leetown Pike through Saturday night. Fair warning: KEARNEYSVILLE - Every year When fair sdiison rolls around, great lmme-baked desserts have their mo- ment in th6 spotlight. ,in this column, I'll share two recipes, oIie for an egg custard pie that won me a Best In Show ribbon at the 2011 Jef- ferson County Fair and also an apple recipe that's been a winner for me tWice: first asa blue ribbon winner at the 2008 Jefferson County Fair and then as a second-place winner at last year's Mountain State Apple Harvest Festival. I'm betting they'll be winners with,you, too. Grandma's Egg Custard Pie Ingredients: 1 9-inch pie crust 3 eggs, beaten 3/4 cup white sugar teaspoon salt 1 teaspoon vanilla extract 1 egg white 2 cups scalded milk teaspoon ground nutmeg 3 drops yellow food coloring (optional). Directions: 1. Preheat oven to 400 degrees F 2. Mix together eggs, Sugar, salt and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few s pie recipe drops food coloring. 3. Line pie pan with pastry and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into pie crust. Sprinkle with nutmeg. 4. Bake for 30 to 35 minutes or until a knife inserted near center comes out clean. Cool on rack. Fresh Orchard Apple Pie For the pie crust, you'll need 4 cups flour, 1 clap of Crisco, 1 Tablespoon sugar, 1 egg, 1 teaspoon salt, 1 Table- spoon vinegar and cup water. Mix first four ingredients together. In another small bowl, mix egg, vinegar and water. Add to first mixture until well blended. Roll out and place in pie pan. 1S a winner For your apple filling, mix together 1 Tablespoon brown sugar, 3 Tablespoon flour, 1 cup sugar, teaspoon cinna- mon, teaspoon nutmeg and 6 cups diced apples. Blend first five ingredients together in a bowl and pour over apples. Mix well and pour into an 8- or 9-inch pie shell and cover with top crust. Before adding top crust, take a little water and spread along edge of bottom rim of the curst and it will help fuse the two together. Bake at 400 degrees till done. To keep the outer crust from brown- ing too fast, place pie in center of a large piece of aluminum foil and fold over the rim loosely. This also helps if your pie juice runs over. You can keep your oven clean this way. Big brother was in from Oregon for a few weeks, traveling solo this time and giving my sister-in-law the luxury of watching the entire Olym- pics without any unwelcomed com- ments, even if it meant tending to his garden and his dog during his ab- sence. Naturally a visit meant mingling with the aunts, uncles and cous- ins, first for a picnic featuring'corn picked just that morning and toma- toes that are the juicy essence of summer. There were folks over for a piece of homemade peach pie, the crust made the way our grandmoth- ers and their mothers did it -- with lard, thank you very much -- and on another afternoon, fishing on the lake in a cousin's boat, got caring if you caught anything or not. But, just as my brother's visit in- cluded a reunion with living rela- tives, being the genealogy buff that he is, we also went with him on tours of cemeteries, walking among the stones trying to locate the final rest- ing place of a great-great-grandfather or other long-gone family members. To me, cemeteries aren't the creepy places associated with horror films rather they are more like parks. We walked upon grounds shaded by large oak trees, the grass neatly clipped and marigolds and gerani- ums bloom- ing near the headstones. Birdssang from the tree and therewas a peace- fulness you can't always find these days. Other cemeteries we visited were miles from any town, situated in the corner of a farm field, or next to beautiful old churches. Thanks to Internet sites like finda- grave.com, plus his research at court- houses and historical societies, my brother can easily ascertain a grave location, but sometimes it comes down to simply walking up and down the rows, squinting at weath- ered stones that are barely readable. Finding the one you're looking for brings the same satisfaction as solv- ing a puzzle and, being new to this game, I took special pride in locat- See ROOTS Page B2