814-Lanctstef Farni Crawford County Royalty includes Dairy Princess Stacey Lynn Agnew, Alternate Jessica Lynn Baer, and Dairy Maids, Ashley Hamilton, Emily Irene Mareka, and Emilie Eileen Smith. SANDY BRADLEY Bradford Co. Correspondent GROVE CITY (Crawford Co.) Stacey Lynn Agncw, newly crowned dairy princess for Craw ford County, proved during the pageant that success doesn’t al ways mean having the answers. As part of the competition, held last month in Springboro at the farm of Janelle and John Greene, contestants were asked to list what three items they would take on a solo five-year trip into space. Although responses included a variety of things from photos to Bibles, Stacey said she would take a stuffed cow (to remind her of home) and “two other very im portant things,” which , she con fessed, she couldn’t think of just then but would think of when and if the time came. As well as entertaining the audience with the honesty of her answer, Stacey’s skit garnered ap plause as she posed in cow-pat temed prison garb behind make shift ban, explaining why she had stolen dairy products and sharing with “visitors” her personal af fects, which included educational posters depicting various dairy products and a mobile made from pint-sized milk jugs. Another way in which she fail ed to “go straight,” Stacey con fessed after the pageant, involved helping out on her family’s farm while she was trying to memorize her presentations. “After I had my speech and my skit written,” she said, “I was out cutting and raking and I was trying to memorize my stuff so my rows weren’t very straight. I got picked on a lot for it!” Representing the fourth genera tion on Richmond’s Dairy Farm, Stacey said her dairy background began at birth, when her aunt and grandparents provided her child care in between farming duties. Her family farm sits on a little more than 300 acres and includes a 70-cow dairy herd and about 20 head of beef, Stacey said, and her grandfather. Dale Richmond, lives a mile away and is currently milk ing about 30 cows. All of the six major breeds are represented at Richmond’s, she said. In addition to helping with farm chores, Stacey is secretary of her local FFA chapter. Although she I, Saturday, July 24,1999 Crawford County Selects Royalty has belonged to FFA for about three years, she just began show ing when starting high school. Her show animals include one Brown Swiss, one milking shorthorn, two Ayrshires, a Jersey, and one mar ket hog. She has participated in the Harrisburg junior dairy show in both 1997 and 1998, and will participate in this year’s district show in Butler. When asked who and what she Crawford County Dairy Princess Stacey Lynn Agnew lives on a fourth generation family farm where all six major breeds are represented. Where's your mustache? “ values in life, Stacey points to family as top priorities in both cas es. “My grandpa would be number one,” she said. “He always tells me to do my best, and even if I don’t win I always know that I tried my best.” As far as what’s important to her, Stacey said, “probably my family. I don’t know what I would do without them.” Family Living Focus by AUetta Schadler Lebanon Co. Extension Looking for new ways to in crease your vegetable consump tion? Looking for an easy but tasty way to fix the wonderful assort ment of vegetables coming to har vest? Recently, I tried oven roasting an assortment of root and summer vegetables with great success. They were a big hit with everyone who tried them, and I have since made them for a larger group of folks I was feeding. I like the method because while it is not really fast, it is easy to pop the vegetables into the oven while the rest of the meal is happening. The dish is also very forgiving if you are not ready to eat exactly on time. One more thing to recom mend it is that picky eaters can se lect the vegetables they like from the assortment Don’t be shy about trying some of the newer varieties of vegetables. I tried the bright purple eggplant appropriately called “Neon” for my roasted ve getables combination and found it to have few seeds and a vary tend er skin that is definitely edible. What do you need to roast vege tables? All you need is an oven and a shallow pan large enough to hold the chunks of veggies in a single layer. I used a large sheet pan or jelly roll pan. The bottom of a broiler pan would work, too. Avoid deep sides if you can. Pre heat the oven to 425-4 SO degrees. How long does it take? Depends on the specific vege tables, the size of the chunks and your personal preference for done ness. Longer cooking vegetables (taking 30 minutes to 60 minutes) include beets, carrots, mush rooms, onions, parsnips, rutaba gas, turnips, winter squash. Pota toes with skins on add color and texture. A waxy type of potato such as red skins works very well. Portabella mushrooms cut into big slices or wedges or the small brown Cremini mushrooms work especially well but whole or halv ed white mushrooms will work well, too. Medium cooking vegetables (IS to 30 minutes) include egg plant, fennel, garlic cloves, okra, bell peppers, chilies, summer squash, tomatoes, zucchini. Quick cooking vegetables (10 minutes to IS minutes) include asparagus, corn, lima beans, peas USED 3950 JOHN DEERE HARVESTER FOR SALE! $15,500 • Call for details! Lancaster Silage Crimper 2008 Horseshoe Rd. • Lancaster, PA 17601 • 717/299-3721 and string beans. Cut the veggies into even-sized pieces. If you mix veggies with different cooking times, vary the piece size or add them sequential ly as the roasting time passes. Do not cut them into very small pieces, they will turn to mush. Roast them until they are fork tender and brown. Shake or stir the pan a couple of times as they bake. The assortment I used include: red potatoes with the skins left on cut into chunks, chunks of onions, large chunks of carrots, small or medium Cremini mushrooms cut in half, eggplant with skins left on cut into cubes about VA inches, thick crosscuts of small zucchini squash with peel, thick sticks of yellow summer squash with peel. I placed all in a large bowl and toss ed with virgin olive oil with basil added to the oil. There ate a num ber of varieties of this seasoned alive oil in the stores. Plain oil can be used also. Be stingy with the oil it adds 120 calories per tablespoon. Use about 2 tablespoons of oil for 4 cups veggies. (If you have an oil misting spray gadget, this could be a good time to use it) Pour the vegetables onto the baking pan, sprinkle generously with seasoned salt. I like to use Tape’s Crazy Salt which flaked salt with added herbs. Roast the vegetables for abput 45 minutes until lightly browned, stirring one time. When cooked, the vegetables ;an also be dressed with a vinai grette dressing and bit of grated :hcesc or crumbles of F«a. You could also add a dash of Balsamic vinegar before cooking or wait un til they are cooked and add a dash of other more delicate vinegars and herbs. I didn’t add any of these extras after roasting. I might do that after the novelty wears off. We loved them just the way they were. These roasted vegetables are also good saved the next day at room temperature added to salads. (You would have refrigerated them overnight, of course.) They can also be reheated quickly in the microwave. My guess is that this will not be an op tion because you will have eaten them all at the first opportunity. This is a good way to increase your vegetable consumption. 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