The Great Ohio State Fair

Ever since I was a little girl the Ohio State Fair has been something to look forward to. It also marked the end of the summer. It was a time to reconnect with friends you only see a few times a year, eat some good fair food and of course take in some livestock shows. This fair we were very busy and the kids had a ton of fun too. Their favorite has been showing their sheep. I have had to drag them out of the sheep barn each evening. At times they have looked like little dirt balls but dirt balls who are having a blast learning so many important life lessons in agriculture. Here are some highlights of our 2012 Ohio State Fair! We had a fantastic run. If only life slowed down after the fair! We are one tired family.

Reserve Grand Champion Christmas Tree
Overall. Champion Spruce and Fir trees as well.

The kids cleaned up in the Jr, Show. We have worked hard
to maintain a good and true to the breed Horned Dorset.

Campbell Miriam wearing wool and showing off one of her ewe lambs "Ruby."

The star of the cooking demo Campbell is missing from this photo. She did a
great job making meatballs. We had a fun time and answered some great questions.
I think people thought it was fun that a farmer was cooking.  Cooking show in my future? That would be a dream come true. I have been doing demos since I was 4 in my parents kitchen.

Sheep do not get this white on their own. Campbell and Parker are pros at
washing sheep. They like to scrub the hooves and horns with a tooth brush. I just hope they
know we use old tooth brushes not current toothbrushes!



This was something we had never done before. You showcase what you raise in your garden. We tied in our livestock as well. Bridging the Gap between the farmer and the consumer. I guess we had beginners luck!



Recipe that Celebrates

As we celebrate July 4th with our friends and family we often do so with good food. Take the time to appreciate the freedoms we have as a Nation but also the freedoms we have to make decisions when it comes to what we eat. Farmers and Ranchers all over the U.S.A. are working hard to provide safe food that is affordable and abundant. Large farm or small, organic or traditional we have the ability to make choices that are best for our own dinner table. I encourage you to take the time to reflect on what our country was founded on and the principles that our country was based.


Enjoy this patriotic recipe that has become a tradition in our family each 4th of July. The kids love to help bake and decorate and it is an opportunity to talk about history and make it fun.

Ingredients

18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda

Icing:
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract

To assemble:
2 half-pints blueberries
3 half-pints raspberries

Directions
Heat the oven to 350 degrees F.
Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

Serve this cake right in the pan.



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