OSWEGO, NY – As the countdown continues toward the Speedway’s 64th consecutive season of green flag racing, fans have the opportunity to assist in getting the ‘Steel Palace’ ready for action on Saturday with the 11th annual Pizza Villa Spring Spruce-Up Day.
The annual Spruce-Up Day will begin at 10 a.m., instead of the regularly scheduled 8 a.m. start, with free lunch being served by Pizza Villa of Oswego at noon.
Due to the forecasted low temperatures over night, the start time is being pushed back two hours.
Among the tasks on hand will be re-painting heat race victory lane, touching up the start/finish line stripe on the main straightaway, as well as cleaning up the walkway leading to the Speedway’s main entrance.
Those in attendance are encouraged to bring push brooms, small hand tools, and pickup trucks if available.
Any and all fans and community members are welcome to help kick-off the beginning of the 2014 Oswego Speedway racing season and enjoy a great lunch provided by the folks at Pizza Villa of Oswego.
On track activity at Oswego Speedway begins April 26 with the annual open test session running from 1-5 p.m. Spectators can watch team testing from the grandstands for free.
The Road to the Championship for the Pathfinder Bank SBS series will begin on May 3 as a part of the 64th annual opening night special at the Speedway presented by Gater Racing News featuring the first round of the Shea Concrete ‘Steel Palace’ ISMA Super Series.
The Novelis Supermodified season takes the green flag on May 10 with the 53rd annual Mitchell’s Speedway Press/Planet Fitness ‘Supermodified Kick-Off’ at the Speedway.
Racing on May 3 and May 10 will begin at 6:30 p.m., with kids 16 and under admitted free as long as they attend with a paid adult.
For more information on Oswego Speedway be sure to visit www.oswegospeedway.com
You can also LIKE the (Official) Oswego Speedway page at facebook.com/OswegoSpeedway, or FOLLOW on Twitter @OswegoSpeedway.
To purchase tickets or order merchandise please call the Speedway box office at (315) 342-0646.