Summer really seems to be winding down. The days are shorter and the nights are cooler. I can even see a glimpse of some foliage changes. The kids are getting ready for school and college campuses are buzzing again.

One thing that really signals the end of summer is the State Fair. The Great New York State Fair is an annual farmers' exposition and a 12-day showcase of entertainment, education, industry and technology sponsored by the state of New York. There are midway rides, games and concerts.

The first fair took place in Syracuse in 1841. It is the oldest and largest state fair in the United States. From 1842 to 1889 the fair was hosted in many different cities across New York, until settling permanently in Syracuse in 1890. This year will be the 160th year of the Great New York State Fair.

If you ask most people why they go to the fair you may hear a variety of answers. “I love the rides,” “I like the animals.” Those who are being honest will tell you, “I go for the food.”

The variety of food at the fair is amazing. Here is the place to sample all those unusual things that you can never have at home.

Fried Snickers and other candy bars, batter-fried Twinkies and Oreos, Australian batter-fried potatoes with cheese and ranch sauce, foot-long corn dog, bloomin' onion, big funnel cake with chocolate and whipped cream, alligator meat, fried dough with sugar and batter-fried corn on the cob are just a few of your choices. Everything is oversized and overgrown.

One day at the fair won't ruin your eating plan for a whole year. The sights and smells make it nearly impossible to resist. If you are concerned, there are some items that are better choices to make. There are pitas with fresh veggies, sausage and peppers, potatoes with veggies, barbecued chicken and ribs, fresh fruits, smoothies with fresh fruit and falafel. There are even chocolate dipped bananas and caramel apples. Don't forget the dairy building and the fresh ice cream. These choices may keep you away from the antacid exhibit at the end of the day.

If you can't get to the fair, it is possible to create a little bit of the fair at home. Here are a few recipes for fair “fare” that you can make without a lot of time and trouble. Enjoy.

This column has been a collaborative effort between Auburn natives chef Max Hitchcock and his mother, Susan Silverman. They can be reached at Birdscapes@adelphia.net

Funnel Cakes

Makes 5 to 10 cakes

1 2/3 cups all-purpose flour

1/4 teaspoon salt

3/4 teaspoon baking soda

1/2 teaspoon cream of tartar

2 tablespoons granulated sugar

1 egg

1 cup milk

1/4 cup confectioner's sugar

In a mixing bowl, beat together egg and milk. Beat in flour, salt, baking soda, cream of tartar and granulated sugar until smooth.

Heat about 1 inch of vegetable oil in frying pan to 375 degrees. Pour half-cup batter through funnel into oil with a circular motion to form a spiral. Fry until lightly brown; turn over to brown the other side. Cook to golden brown, and remove to drain on paper towels. Sprinkle with confectioner's sugar while still warm.

State Fair Corn Dogs

6 each skewers or sticks

1/2 cup yellow corn meal

6 each Frankfurters (your favorite)

1/2 cup flour

1 tablespoon sugar

1 teaspoon dry mustard

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk

1 egg, lightly beaten

Melted shortening

Combine the cornmeal, flour, sugar, mustard, baking powder and salt, mixing well. Add the milk, egg and shortening, mixing until very smooth. Pour the mixture into a tall glass. Put the frankfurters on sticks. Dip them into the cornmeal batter to coat them evenly. Deep fry in oil heated to 375 until golden brown, about two minutes. Drain on paper towels.

Sausage, Peppers & Onions

Serves 4 to 6

8 Italian sausages (hot or mild)

4 or 5 green peppers, seeded and cut into strips

2 sweet onions, cut into strips

2 tablespoons olive oil

Salt and pepper to taste

Preheat oven to 350 degrees. In a Dutch oven or cast-iron frying pan put olive oil to coat bottom. Add green peppers and onions, and season with salt and pepper. Place Italian sausage on top of peppers and onions. Cover lightly with foil and bake for 45 minutes. Remove foil and bake another 7 to 8 minutes. Turn the sausages and bake another 7 to 8 minutes. Serve on crusty rolls.