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
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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. En
joy!
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