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Indulge Your Senses at the 159Th Mississippi State Fair

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Indulge Your Senses at the 159Th Mississippi State Fair MISSISSIPPI DEPARTMENT OF AGRICULTURE & COMMERCE • ANDY GIPSON, COMMISSIONER VOLUME 90 NUMBER 19 OCTOBER 1, 2018 JACKSON, MS Indulge Your Senses at the 159th Mississippi State Fair By Donna West, Division Director Chris Janson, Hinder, Hannah Belle, ter of the food area off the Midway, Market Development – MDAC Goodpaper of the Reverend Robert and don’t miss the FFA Children’s Mortimer, Jason and Destiny Proj- Barnyard located behind the Biscuit There is no better place to be to ect, En Vogue, The Marshall Tucker Booth. take in a glorious sensory overload Band, Colt Ford, Mercy Me, Lucken- Volunteers from the Mississippi than the 159th Mississippi State bach (Willie Nelson Tribute Band), Department of Agriculture and Fair. Upon arrival, even before and Fred T and The Band. Commerce give out over 100,000 crossing the threshold of the mid- Daily activities take place in the ‘made from scratch’ biscuits every way, all senses are working over- Trade Mart, Trustmark Hospital- year at the Biscuit Booth near the time. Shrieks, laughter and the ity Tent, the Kirk Fordice Equine Kid Zone. Come by between 4:00 clanging of rides can be heard right Center, and all along the Midway and 6:00 p.m. daily and meet your away. The sight of throngs of peo- and Fairgrounds Complex. In- new Commissioner of Agricul- dulge your senses of smell and taste ple, the mighty Ferris wheels, and ture and Commerce, Andy Gipson. throughout the Midway as you dine pigs racing will make you blink with “Thank you for letting the Mississip- at one or more of the 85 Food and delight. Clutching your first win or pi State Fair be a part of your fam- Beverage venues, many of which are hanging on tightly as the hair rais- ily tradition this year,” said Com- from right here in Mississippi. ing ride you’re on takes off merely missioner Gipson. Your senses will The Mississippi State Fair pres- enforces appreciation of contact. thank you too. The aroma of biscuits baking, corn- ents a day of celebration for our Se- nior Americans on Wednesday, Oc- The fair runs through Sunday, tober 10 from 9:00 a.m. – 12:00 p.m. October 14, with regular gate ad- in the Coliseum. Free gate admis- mission of $5.00; children under The Mississippi State Fair runs Wednesday, October 3 through Sunday, sion, parking and show admission the age of six are admitted free of October 14, as daily entertainment and activities take place in the Trade for all senior citizens 55 and older charge. See pages 16 to 18 for a Mart, the Kirk Fordice Equine Center, and all along the 105 acres of the until 1:00 p.m. complete fair guide listing. Mississippi Fairgrounds Complex in Jackson. In the livestock area, just off the For additional information, Midway, there will be over 1,000 download the Mississippi State Fair dogs cooking, and good stuff grill- Fair to serve as your Commissioner students showing their livestock mobile app, visit the website at ing will propel you down the longest of Agriculture and Commerce, at- for prizes. Take time to visit the msstatefair.com and tag us on face- and most diverse buffet you will ever tending the Fair has always been a Livestock Judging Arena in the cen- book.com/msstatefair/. enjoy. Gipson family tradition,” said Com- For 159 years, the Mississippi missioner Gipson. “My family and I State Fair, located in the capital city have attended every year since I was of Jackson has been the designated a boy, and now my wife Leslie and site for adventure, entertainment, I have the joy of bringing our four competition and feasting. Over 100 children to the State Fair.” Added acres of open space, livestock barns, Steve Hutton, new Executive Direc- exhibit buildings and a 10,000 seat tor of the Mississippi Fair Commis- coliseum provide the framework for sion, “State Fairs across the United a midway overflowing with breath- States became popular in the 1800’s taking rides, curious displays, tasty for the purpose of promoting state treats and multitudes of other agriculture and livestock. It wasn’t attractions. until the 20th century that State Opening day is Wednesday, Oc- Fairs expanded to include rides, tober 3rd, and with a hospitable games, concerts and entertainment. scissor snip of ribbon at 5:00 p.m., Your 159th Mississippi State Fair is Commissioner of Agriculture and a wonderful blend of both.” Commerce Andy Gipson will of- Headliners in this year’s enter- ficially welcome one and all to the tainment lineup in the Budweiser Mississippi youth compete for top honors showcasing the best in livestock 2018 Mississippi State Fair. “While Stage on the Midway, and free with and agriculture. Come see the best in market and dairy cattle, goats, sheep, this is my first Mississippi State regular fair admission, include and swine shows at the 2018 Mississippi State Fair. Page 2 MISSISSIPPI MARKET BULLETIN October 1, 2018 From Our Kitchen To Yours Home Style Fair Food ***************************************** Bacon-Wrapped Corn Mini Nutella Doughnuts 8 large ears sweet corn, husks removed 1 large egg Andy Gipson 8 bacon strips 1 tablespoon water 2 tablespoons chili powder 1 tube (16.3 ounces) large refrigerated flaky biscuits (8 count) Commissioner 2/3 cup Nutella Mississippi Department of Wrap each ear of corn with a bacon strip; place on a piece of Oil for deep-fat frying Agriculture & Commerce heavy-duty foil. Sprinkle with chili powder. Wrap securely, Confectioners’ sugar 121 North Jefferson Street twisting ends to make handles for turning. Grill corn, covered, over medium heat 20-25 minutes or until corn is tender and Whisk egg with water. On a lightly floured surface, roll each Jackson, MS 39201 bacon is cooked, turning once. biscuit into a six-inch circle; cut each into four wedges. Brush Phone: 601-359-1100 lightly with egg mixture; top each wedge with one teaspoon www.mdac.ms.gov Cinnamon Caramel Apples Nutella. Bring up corners over filling; pinch edges firmly to Ag Museum seal. In an n electric skillet or deep fryer, heat oil to 350 degrees. 601-432-4500 2 packages (14 ounces each) caramels In small batches, place doughnuts in hot oil, seam side down; fry Agricultural Theft Bureau 3 tablespoons milk chocolate chips until golden brown, one to two minutes per side. Drain on paper 1-800-678-2660 3 tablespoons water towels. Dust with confectioners’ sugar; serve warm. 1 teaspoon ground cinnamon Aquaculture 3/4 teaspoon vanilla extract 601-359-1102 Kettle Corn 8 Popsicle sticks 8 large tart apples Board of Animal Health 1/4 cup vegetable oil Sprinkles and chopped peanuts 601-359-1170 1/4 cup white sugar Bureau of Plant Industry 1/2 cup unpopped popcorn kernels In a microwave-safe bowl, combine the caramels, chocolate 662-325-3390 chips, water, cinnamon and vanilla. Microwave, uncovered, on Heat the vegetable oil in a large pot over medium heat. Once Consumer Protection high for 1 1/2 minutes; stir. Microwave the mixture 30-60 sec- hot, stir in the sugar and popcorn. Cover, and shake the pot 601-359-1148 onds longer or until caramels are melted. Insert Popsicle sticks constantly to keep the sugar from burning. When the popping into the apples; dip into caramel mixture, turning to coat. Roll Fairgrounds/Coliseum has slowed to once every 2 to 3 seconds, remove the pot from the 601-961-4000 in or press on desired toppings. Place on waxed paper; let stand heat and continue to shake for a few minutes until the popping until set. stops completely. Pour into a large bowl, and allow to cool, stir- Genuine MS ring occasionally to break up large clumps. Note: Use brown 601-359-1159 Tacos on a Stick sugar and the popcorn will taste like caramel corn. International Trade 601-359-1196 1 envelope taco seasoning Blackberry Lemonade Keep Mississippi Beautiful 1 cup tomato juice 601-359-1100 2 tablespoons canola oil 4 cups water, divided 2 pounds beef top sirloin steak, cut into 1-inch cubes 1 cup sugar Livestock Market News 1 medium green pepper, cut into chunks 1 cup lemon juice 601-359-1159 1 medium sweet red pepper, cut into chunks 1 tablespoon grated lemon zest 1 large onion, cut into wedges Market Development 1 cup blackberries 16 cherry tomatoes 601-359-1159 1 to 2 drops blue food coloring, optional Salsa con queso or sour cream, optional Meat Inspection In a large saucepan, bring two cups water and sugar to a boil. 601-359-1191 In a large resealable plastic bag, combine the taco seasoning, to- Boil for two minutes, stirring occasionally. Remove from the Mississippi Market Bulletin mato juice and oil; mix well. Remove 1/2 cup for basting; refrig- 601-359-1155 erate. Add beef to the bag; seal and turn to coat. Refrigerate for heat. Stir in the lemon juice, zest and remaining water; cool at least five hours. Drain and discard marinade from beef. On slightly. In a blender, combine one cup lemon mixture and Mississippi Farmers Market metal or soaked wooden skewers, alternately thread beef, pep- the blackberries; cover and process until blended. Strain and 601-354-6573 pers, onion, and tomatoes. Grill, uncovered, over medium heat discard seeds. Pour blackberry mixture and remaining lemon Regulatory Services for three minutes on each side. Baste with reserved marinade. mixture into a pitcher; stir well. Add food coloring if desired. 601-359-1111 Continue turning and basting for eight to ten minutes or until Refrigerate until chilled. Serve in chilled glasses over ice.
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