State Fair Preparation begins right now with the big question; What should I submit?
Here are my choices: Sauerkraut, Blueberry Jam, Asparagus, Dill Pickles, Giardiniera.
Last year I put in tomato juice, pies and bread. I don't want to submit baked goods again -- I'm not absolutely sure I can drop off my stuff on the exact day. Tomato juice is too precious -- and time consuming to send to the fair. Plus, I want to keep it all to myself and my friends.
The kraut is easy, the jam is done, so all I have to do is make/process asparagus, dill pickles and Giardiniera.
I think I'll do all five things.
.....later same week
Yes. Submissions are as follows:
In the Oregon State Fair, Creative Living Department, Class 105, I will be submitting lot 01: Pickled Asparagus, lot 06: Pickled Mixed Veg (Giardiniera), lot 08: Sauerkraut (white kraut this year), and lot 17: whole cucumber dill pickles
In Class 105, I will be submitting lot 06: Blueberry Jam*
Submissions will be accepted on Monday August 13 and Tuesday August 14 from 8 am till 6 pm.
I have two months -- eight weeks -- to pickle/ferment/can.
Production schedule will be as follows: ASAP sauerkraut to ferment.
By July 1, dill pickles, asparagus and Giardiniera.
Last year I didn't pickle the dills until August 1 which gave them barely three weeks to set. This year, I'm giving them an extra month. All the canned goods will get an extra three or four weeks.
Funny, but I think I like planning for the fair as much as I like attending it.
Yours in Pickled Goodness,
Nancy
* There's a lot of ♥ in that jam. It's made with berries I got from my friend Handsome & Brave -- dig him mucho, I do.
