There are few things we look forward to more than a big, busy, happy-go-lucky country fair. So this weekend, we dropped in on Hancock Shaker Village’s 15th annual Country Fair, a multiacre, family-friendly fiesta of food, music, handcrafts, exhibits, activities, and games.
We’re partial to anything featuring the Village’s adorable animals, so we got our kicks watching the chicken races—yes, they’re as ridiculously funny as they sound. We also paid a visit (okay, several visits) to the farmers market tent to load up on fresh produce, flowers, honey, jams, and other local goodies. In between, we checked out the Harvest of Quilts exhibition of 30 antique and new quilts in the museum’s stunning Round Stone Barn, and a second exhibit of seasonally inspired paintings and illustrations by local artists. Fresh American’s own blog editor, Robin Catalano, was invited to judge the Best in Show prize at the crafts fair, which showcased everything from handmade soap to letterpress cards and fine furniture. Her choice? Amy C. Lund, weaver of exceptional-quality table linens, blankets, shawls, scarves, and the most incredibly soft and substantial chef’s towels we’ve ever seen.
And since no day at the fair would be complete without a hefty slab of flaky, buttery, juicy, home-baked pie, we made sure to save room for sampling the many entries in the Annual Pie Contest. Share the culinary wealth by trying this fool-proof traditional recipe from Amy Bess Miller’s The Best of Shaker Cooking.
Shaker Cranberry Pie
3/4 cup sugar
1 tablespoon flour
1 teaspoon vanilla
1 cup raisins
1 cup cranberries
Homemade pastry for two 9 inch crusts
1. Mix sugar with flour and vanilla; sprinkle over fruit and mix well.
2. Bake between two pie crusts 45 to 50 minutes in a moderate 350-degree F oven.