In Virginia, the month of September causes its populace to turn their thoughts to three major events: Labor Day weekend; the opening of school; and, the Virginia State Fair.
The very first Virginia State Fair was held in 1855. It was held to promote agriculture and farming but, over the years, it transformed in to a more public friendly event, as have most other state fairs. As a result, farming and agriculture became just one of many attractions the fair hosts to entertain and fascinate the public.
However, farming and agriculture have certainly not been forgotten. Animals make up a big part of the fair, and can be found competing in races and blue ribbon events, entertaining both children and adults at the petting zoo as well as performing in rodeos.
A returning favorite at the fair is the huge collection of amusement park rides for kids of all ages. Other attractions include the aerial show, which features wire walkers, jugglers, and all kinds of gymnastic performers, along with the Rosaire-Zoppe Chimps, a world class chimpanzee ensemble and act.
Some other popular attractions at the Virginia State Fair are the historical exhibits, which showcase the state's rich cultural heritage. And two mainstays of any state fair, food and music, are both in ample supply every year.
Historically, the Virginia State Fair has been held somewhere around Richmond and Henrico county, but the ever increasing size of the fair meant that new, larger fair grounds were needed. As a result, the fair moved to Meadow Event Park in 2009 and will remain there for the foreseeable future.
This year, the Virginia State Fair runs from Friday, September 26 to Sunday, October 5, 2014. (Directions to the fair: From I-95, take Exit 98 (Doswell). Travel 1½ miles east on state Route 30.)
You can sample one of the fair’s best food selections, state fair funnel cake, by whipping up the recipe below.
See you at the fair!
- 3 large eggs
- ¼ cup sugar
- 2 cups milk
- 3⅔ cups flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- Vegetable oil
- Beat eggs and sugar together, then add milk slowly – beat.
- Add dry ingredients and beat until smooth and creamy.
- Pour batter into a funnel – at the same time, use your finger to plug the hole.
- In a large cast iron pot, add 2 inches of oil to the bottom.
- When the oil becomes hot, move your hand over the pot and slowly release your finger so batter can begin cooking.
- Move funnel around to make designs.
- Brown on both sides. Immediately remove and drain extremely well.
- Top with either cinnamon or powdered sugar.
Recipe by RahnsKitchen
Recipe from BigOven