If you haven’t made it to the Indiana State Fair yet this year, there is still time. By the time this posts, there will be five big days yet to go (it ends August 18).
Hear about my visit to the fair on the Indiana Home Cooks Podcast, HERE.
And if you miss out this year, you can rest assured that each summer brings a new opportunity to take in the fair and all its attractions–the 4-H competitions, music performances, agricultural displays and equipment, the Pioneer Village, the circus, the midway, the food….
Yes, it’s the food that is the main attraction for many fair-goers. Barbecued turkey legs, pork burgers, pork chops, beef rib-eyes, deep-fried pork tenderloin, deep fried (fill-in-the-blank), elephant ears, funnel cakes, ice cream, sweet corn, gyros, kabobs, and on and on… A page on the Indiana State Fair website features all the “new foods” at this year’s fair!
I always try to have an elephant ear at the fair. For those unfamiliar with this staple of the midway (anyone?), it’s a flat disc of yeast dough stretched like a pizza crust, deep fried and sprinkled with cinnamon and sugar. I missed out this year due to extenuating circumstances. I spent the day judging a barbecue cook-off and thus had no appetite for an elephant ear. Well, it’s something to look forward to next year.
Speaking of the barbecue cook-off, it’s put on at the State Fair every year by Shoup’s Country Foods. This year was the 10th annual competition. Congratulations to the overall champion team Gettin’ Piggy With It! See more on the Shoup’s Country Facebook page.
At this year’s fair, I made a point to spend some time in the Pioneer Village and learn a little about some of the old time cooking techniques. You can hear more about it on the new IHC Podcast episode here. Ever had cracklins? You’ll hear where they come from, plus other pioneer cooking tips and techniques in this episode.
I also met Jeannette Merritt of Indiana Pork, who shared a Tuscan Pork & Bean Salad during a cooking demonstration at the fair. She offered more pork cooking ideas on the podcast episode as well. Jeannette’s salad recipe is below, and more pork recipes are available at the Indiana Pork website.
A note about the man pictured below with no arms and tending the fire. He’s Jeffrey Scott and he’s volunteered at the State Fair Pioneer Village for most of his life. At a very young age he lost his arms in a tragic farm accident. But that didn’t slow him down. He was given the job of stirring the rendering pot when he was a young boy. And he can stir, even with no arms! He also is an accomplished wood crafter and carver.
Tuscan Pork & Bean Salad
- 6 oz boneless pork loin, cooked, cut into 1/2-inch cubes
- 10 oz greens (Romaine, spinach, mixture)
- 15 oz cannellini beans (or Great Northern beans, rinsed and drained)
- 2 tomatoes, diced
- 1/4 cup green onions, sliced
- 1/2 cup Italian salad dressing
- 1/4 cup grated parmesan cheese
In a shallow serving bowl toss together all ingredients, except parmesan cheese, with dressing. Portion onto individual serving plates and top each with 1 T parmesan cheese. Makes 4 dinner-sized salad servings.