We live in a county that has five fairs, and none of them are the “county fair.” Each fair has its own personality, and each has a small livestock show.

The main place for 4-H’ers to compete is at the county 4-H roundup held at the county 4-H Park in early August that concludes with the livestock sale.

Last year, there were no fairs or livestock roundups. In my county, the parents of kids with livestock exhibits pulled together a livestock sale in a very short time when it was clear that there wouldn’t be a traditional 4-H livestock sale.

Another fair created a drive-thru fair food event. They invited food vendors and food trucks, and offered food by taking orders and delivering it to customers as they went from vendor to vendor in their vehicles. It was quite an event, and the community was very supportive.

2020 was a trying time for exhibitors, 4-H’ers and their parents, vendors, fair boards, and the public. But it’s gotten better. Fairs that were scheduled in late June or early July made modifications since their fair boards had to make decisions when restrictions were still very tight due to the pandemic.

Fairs that have August and September dates have, or will be, returning to their traditional event models.

Everyone is so anxious to get out and see people, and to do things with their families. In years past, my husband and I have enjoyed visiting fairs in other areas of the state. It always amazes me how fairs can be the same, but yet so different.

Some are held in hilly locations, creating unique challenges. Others create camper-friendly areas for exhibitors. One fair can focus on livestock, while another focuses on more arts and crafts.

It’s always fun to enter a few exhibits at a fair. I have found that I do best with my baked goods. The good news for the fair is that they usually auction off the baked items. I don’t think they make too much money, but it prevents the food exhibits from spoiling by week’s end.

If you haven’t already, plan to attend a fair this fall and enjoy the exhibits and seeing all your friends again.

Canning time

I haven’t had a vegetable garden for many years, but I remember that September was always the time of major canning. The lima beans always were ready right after school started. Those helping hands were never there to help shell the beans.

The major tomato harvest also was in September with jars of tomato juice, pizza sauce and spaghetti sauce lining the kitchen counters. I also made this wonderful chili sauce from my mom’s recipe. By adding a couple of tablespoons of this sauce to mayonnaise, my mom created the best Thousand Island salad dressing. My kids, and nieces and nephews, continue to create this great salad topping.

Besides the bounty from the garden, I was always on the lookout for Bartlett pears. They make the best pears to be enjoyed through the winter. There might also be a few late-season peaches available, too.

I remember all the work, but also the great satisfaction of lining the jars up on the shelves of my fruit cellar.

These days my canning is limited to making jams. Strawberry, strawberry rhubarb, raspberry and peach jams are not only on my supper table, but I also use them for gifts.

Canning is a skill that’s attracted many during the pandemic. I hope that families are sharing this skill for the next generation.

There is something to be said about the joys of opening the jars of your garden’s bounty on a cold winter day. It’s like bringing summer’s sunshine into the kitchen to create meals that are so delicious.

Gregg writes from western Pennsylvania. She is the Pennsylvania 2019 Outstanding Woman in Agriculture and is a past president of American Agri-Women.