Sunday
May 5, 2024 
The Middletown Grange Fair is back.
The popular agricultural fair was canceled for the past two years due to the pandemic but returned yesterday, Aug. 17, with old-fashioned chicken dinners and festival fare that will continue through Sunday, Aug. 21.
You can buy a variety of festival foods at the fair including a longtime Bucks County favorite, Goodnoe Ice Cream. Returning vendors also include the 4-H snack bar, Bonjour Creperie, Best Darn Kettle Corn and Marchioni’s pizza and Italian food.
New vendors are Blossom’s Sassa Bienne, which serves Cajun and Caribbean food, Rita’s Italian Ice and Tim’s BBQ.
For many, the highlight of the fair is the barbecued chicken dinner. Described as a Lancaster-style meal, in the past it has included a grilled half-chicken with side dishes of potato salad, corn on the cob, baked beans and dinner roll. Diners can choose iced tea or milk to drink and choose ice cream for dessert. The meal is served at long tables in the grange dining hall, and outside on the porch.
The dinner is served from 3 to 8 p.m. Aug. 18, 19 and 20.
Inflation has hit the Grange Fair in the form of an increase in the cost of parking. While admission is still free, parking will cost $20 for a carload or $50 for a five-day pass. Veterans can park for free with ID. For an explanation of the cost increase see middletowngrangefair.org.
If you won’t be able to make it to the chicken dinner at the fair or just can’t wait, you can try this recipe from tasteofhome.com to make your own.
6 chicken leg quarters, skin removed
3/4 cup ketchup
½ cup orange juice
¼ cup packed brown sugar
¼ cup red wine vinegar
¼ cup olive oil
4 teaspoons minced fresh parsley
2 teaspoons Worcestershire sauce
1 teaspoon garlic salt
½ teaspoon pepper
2 tablespoons plus 2 teaspoons cornstarch
¼ cup water
1. Using a sharp knife, cut through the joint of each leg quarter to separate into 2 pieces. Place chicken in a 4-quart slow cooker.
2. In a small bowl, mix ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken. Cook, covered, on low until meat is tender, 5 to 6 hours.
3. Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; pour into a measuring cup to measure 2 cups. Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir until thickened, 1 to 2 minutes. Serve with chicken.
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