Jennifer Wilcox, front, was named the 2002 Harford Fair queen. Serving with Jennifer
to represent the Susquehanna County event are, from left rear, Michelle Grosvenor,
Krystal Garnett, alternate fair queen, Ashley Jennings, and Carrie Martens.
Harford Fair Queen Selected
JOYCE BUPP
York Co, Correspondent
HARFORD (Susquehanna
Co.) Jennifer Wilcox, Mon
trose, was named the 2002 queen
of the Harford Fair, during cere
monies conducted on the Aug. 19
opening day of the annual Sus
quehanna County agriculture ex
position.
Named the alternate fair queen
was Krystal Garnett, New Mil
ford. Rounding out the fair court
were Michelle Grosvenor, Mon
trose, Ashley Jennings, Dimock,
and Carrie Martens, New Mil
ford. As part of the competition,
each had to give a speech on
“Why You Should Come To My
Fair.”
Jennifer, 16, is the daughter of
Stephen and Jeanne Wilcox. She
is an honor roll student at the
Ross Comers Christian Acade
my, plays varsity basketball, vol
leyball, and sings with the school
choirs. Her future plans include
college studies in the fields of
world history and biology. Jenni
fer works part time as a hostess
and waitress at the Basil Leaf
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Restaurant. For many years, she
and her family have worked in
the fair’s Youth for Christ tent
and the 4-H building, and enjoy
attending the fair’s rodeo togeth
er.
In her position as fair queen,
Jennifer will represent the Har
ford Fair at various community
activities and will compete in the
state fair queen competition at
Hershey in January.
Alternate fair queen Krystal
Garnett, 17, is the daughter of
Dale and Randee Garnett. She is
a senior at Blue Ridge High
School, in the honors academics
classes, and active in choir, band
and the soccer team. Krystal is
actively involved in her church’s
mission work and has taken part
in various mission travels. She
plans to attend Word of Life
Bible Institute and continue stud
ies in counseling.
As the alternate queen, Krystal
will also represent the Harford
Fair at selected events and com
munity activities.
Michelle Grosvenor, 16, is the
daughter of Barb and Dave Gros-
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venor, Montrose. She is a junior
at Elk Lake High School, active
in honor society, student council
and band. She plans to pursue a
career in elementary or secondary
teaching.
Ashley Jennings, 17, is the
daughter of Keith and Ann Jen
nings, Dimock. She is a senior at
Elk Lake High School, active in
key club and swimming, and
president of the 4-H County
Council and Dimock Community
Club. She plans to continue her
education with the gpal of work
ing in some capacity with chil
dren.
Carrie Martens, 17, is the
daughter of Paul and Charlene
Martens, New Milford. She is a
senior at Mountain View High
School, active in soccer and track,
a wrestling cheerleader and band
member. Carrie plans to continue
her education in order to earn an
elementary school teaching de
gree.
Judges for the event were Cory
Susz, Tunkhannock, Amy Walsh,
Lake Winola, and Joyce Bupp,
Seven Valleys.
Lancaster Farming, Saturday, September 7, 2002-B9
More Menu Ideas To Use
End-Of-Harvest Vegetables
HARRISBURG (Dauphin
Co.) August is the prime sea
son for all sorts of fresh, “Simply
Delicious” Pennsylvania vege
tables, including the prolific zuc
chini.
While the extremely hot, dry
summer experienced by most of
the commonwealth this year is
affecting the yields for many
growers, consumers should still
be able to find plenty of fresh
“Simply Delicious” vegetables
during August. The bright sunny
days combined with adequate ir
rigation produces ideal growing
conditions for many crops.
To help you enjoy some of the
various “Simply Delicious” sum
mer vegetables available now, the
Pennsylvania Vegetable Market
ing and Research Program offers
these recipes.
The following bread recipe
won first price for Sueann Price
at the 2001 Huntingdon County
Fair in the “Simply Delicious”
Vegetable Quick Bread Contest:
CHOCOLATE
BEET BREAD
2 cups pureed beets
% cup water
3 cup sugar
1 cup cooking oil
4 eggs
2 teaspoons vanilla
3 'A cup flour
2 teaspoons baking soda
1 Vi teaspoon salt
1 [ A teaspoon cinnamon
1 teaspoon nutmeg
/i cup cocoa powder
In large bowl beat together
sugar and oil, add eggs, beat well
and set aside. Combine dry in
gredients. Mix dry ingredients
and water alternately into the
egg mixture. Beat just until com
bined.
Add beet mix just until com
bined. Grease 2 9’ x 5” bread
pans. Pour batter into pans and
bake at 350 F for 55 minutes or
until done. Cool in pans 10 min
utes. Remove from pan and cool
completely. Wrap and store in
refrigerator for up to one week.
The following recipies are
taken from noted Lancaster
County cookbook author Betty
Groff’s Country Goodness and
Up-Home Down-Home Cook
books:
MARINATED
VEGETABLES
Marinade
Juice of two lemons
4 cloves of garlic, cut into very
thin slices
3 /« cup olive oil
A teaspoon oregano
A teaspoon chives
Vi teaspoon sweet basil
'A teaspoon mint leaves
Freshly ground black pepper
to taste
Vegetables
Whole spring onions or slices
of onion
Tomatoes, sliced
Zucchini, sliced
Yellow squash, sliced
Asparagus
Broccoli
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1 tablespoon finely grated
lemon zest, yellow part only (op
tional)
Salt to taste
Clean and slice the vegetables.
If broccoli is used, cut the stem
into strips and put in pan with
salted water to cover. Cook only
until tender crisp, do not over
cook.
Remove the vegetables with
tongs and drain on paper towels.
In a small bowl, combine the
lemon juice, garlic, oil, herbs, salt
and pepper. Pour over the vege
tables. Sprinkle with lemon zest,
if desired. Cover with plastic
wrap and refrigerate until cold.
Drain with tongs or serve in ma
rinade.
TOMATO AND
EGGPLANT CASSEROLE
1 medium eggplant
1 tablespoon finely chopped
onion
1 Vi teaspoons salt
2 tablespoons butter
2 eggs, beaten
'A teaspoon freshly ground
black pepper
Vi teaspoon oregano
Vi cup dry bread crumbs
1 large tomato, cored and cut
into 6 medium-thick slices
'A cup grated cheese
Peel the eggplant and slice 'A
inch thick. Put in a saucepan
with the onion, salt, and 'A" boil
ing water. Cover and simmer
about 10 minutes until tender.
Drain well and mash.
Blend in the butter, eggs, pep
per, oregano, and bread crumbs.
Turn into a buttered VA quart
casserole. Cover with the tomato
slices. Sprinkle with the cheese
and salt and pepper. Bake in pre
heated 375 degree oven for 25
minutes until lightly browned.
Microwave: Microwave on
high in a covered, buttered 1 'A
quart casserole for 8 minutes,
moving 'A turn every 2 minutes.
Let stand 3-5 minutes before
serving.
Makes six servings.
CUCUMBERS AND ONIONS
IN MARINADE
6 large cucumbers
2 medium onions
2 Tablespoons each chopped
dill, chives, oregano, parsley, and
thyme
Vi cup salad oil
'A cup wine vinegar
V* cup white wine
'A cup granulated sugar
Vi teaspoon salt
Vi teaspoon celery seed
Wash the cucumbers and slice
about 'A inchthick. Slice the on
ions the same thickness. Place in
a large bowl and sprinkle herbs
on top. In a small bowl, blend the
remaining ingredients with a
wire whisk until all the sugar is
dissolved. Pour over cucumbers
and onions. Cover with plastic
wrap and refrigerate for several
hours.
Serves 6.
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