Vegetables, Dept. 19

Vegetables

Enter Online

2024 Entry Instructions

ONLINE ENTRY IS PREFERRED. To be an Exhibitor, click on the Online Entry link and follow the instructions. The alternate way to enter is to print out the offline entry form, fill it out, and mail it in according to the deadline outlined on the form and on the Entry Deadlines and Delivery Schedule page. (Please contact your Department if you are unable to print the entry form.)

 

Rules

  1. The building will close at 9 PM on Tuesday of Fair week, which is the day entries are due, starting at 2 PM. Allow yourself enough time to set up your entries to meet this deadline.
  2. All vegetables must be raised by the exhibitor.
  3. Please include on your entry form any and all vegetables you HOPE will be ready at Fair time, even though they may not be.
  4. All exhibits must be pre-registered; no walk-ins will be accepted
  5. Only 1 entry can be made of the same variety by 1 exhibitor, either singly or in a collection in each class.
  6. All exhibits must remain on display for the length of the Fair. Exhibits may be picked up Sunday between 6–8 PM and Monday following the Fair between 5–7 PM. ON SUNDAY, VEHICLES WILL NOT BE ALLOWED ON THE GROUNDS BEFORE 7 PM.
  7. Any exhibits not picked up by 7 PM on Monday become the property of the Durham Fair Association. If you wish, your exhibits can be donated to a local food bank. Checks will be mailed to winners who cannot pick up their prize. Ribbons will not be mailed.
  8. All exhibits of vegetables offered for premium must be composed of exactly the number of specimens or quantity named in the schedule. All varieties of vegetables cannot possibly be listed in this Guide but all new varieties or other specimens not listed are welcomed for exhibit.
  9. The specimens offered for exhibit must match the description on the entry form. SUBSTITUTION IS NOT PERMITTED.
  10. Exhibits are judged by variety, but the judges may, at their discretion, combine varieties into a single group if there are not sufficient entries of 1 variety.

Judging Pointers

  • Clean, Free From Injury: Not over 2% waste and not more than slightly affecting the appearance.
  • Uniform in Size, Shape and Color: Not over 10% in variation.
  • Of the Best Market Size and Quality;
    • Beets: 11⁄2 to 3” in diameter
    • Carrots: 1 to 21⁄2” in diameter
    • Onions: Over 2” in diameter
    • Potatoes: 6 to 10 oz.
    • True to variety type

Note: Space is limited for classes 1 and 7 and will be allocated to the exhibitors whose entry forms are received earliest. Due to limitations on space, vegetables and autumn yard display entries must be received by Thurs., two week prior to the Fair.

Special Awards

J. Burton Gastler Memorial Award

A special award will be given for the Best Collection, in memory of J. Burton Gastler by the Gastler family. The award will be a Special Ribbon, $50 and a Plaque with the winners name permanently
displayed in the Department.

Nancy Montes Memorial Award

The Nancy Montes Rosette, given in memory of Nancy Montes by her family, will be awarded to the blue ribbon exhibitor for best Herb Collection in Class 2. Nancy was a dedicated gardener, and herbs were her specialty. She was a member of both the Vegetables and Fruits Departments for over 25 years, many of those years as either the superintendent or assistant superintendent.

Best of Show

Best of show will be awarded to individual vegetables in the following 9 categories:

  1. Vine vegetables (pumpkin, squash, cucumbers, etc.).
  2. Root vegetables (radishes, beets, turnips, etc.).
  3. Tomatoes (Big Boy, cherry, etc.).
  4. Peppers (bell, frying, etc.).
  5. Other stalk vegetable (eggplant, corn, etc.).
  6. Most unique vegetable.
  7. Individual herbs.
  8. Best potted plant.
  9. Best dried; fruit, vegetable or combination.
  10. Best eggs.

Each Best of Show will receive a rosette ribbon.

The Shirley Harris Rosette

The Shirley Harris Rosette will be awarded to the exhibitor with the most blue ribbons in Class 3.

TABLE OF CATEGORIES

Class Code & Name $ Prize Amount
Displays 1st 2nd 3rd 4th 5th
01

Vegetable Display

Vegetable displays by individuals to cover 16 sq. ft. of table space, in a 4 x 4’ area, also wall space the length of the table and 4’ tall. A rosette will be awarded to 1st, 2nd and 3rd place. Each worthy exhibit in this class not receiving a prize to be paid $5.

Vegetable Display exhibits to be judged on the number of kinds of vegetables exhibited, the quality of the vegetables and the appearance of the display according to the following score card:

  • Arrangements: 35 points
  • Quality of vegetables: 35 points
  • Number of varieties: 30 points
  • Total: 100 Points
 150 125 100 75 50
07

Autumn Yard Display

Small display suitable for the yard to celebrate the harvest season. Display must consist of a stand of dried corn stalks, a small bundle of hay or straw and a pumpkin. Up to 5 other vegetable types harvested in the fall season may be used as well as small yard and garden tools or baskets as props. Display not to cover more than 8 sq. ft. of table space, in a 2 x 4’ area.

All Autumn Yard Display exhibits to be judged on the following score card:

  • Quality of vegetables used: 25 points
  • Appearance of display: 25 points
  • Use of tools or accessories: 25 points
  • Project the feeling of the fall harvest: 25 points
  • Total 100 Points
 50 40 30 25 20
Collections 1st 2nd 3rd 4th  
2BR Special Braid: 3 or more varieties, 3 specimens each, of different fruits, vegetables, or a combination of both. May also have decorative elements such as dried herbs or flowers, but these should be as an accent only. Must be no shorter than 6" and no longer than 15" in length. Must be tied with natural twine (not colored or bleached) and must be able to hang without breaking for display purposes. Vegetables must be grown and dried by the entrant however fruits may be purchased and then dried by the entrant. Other elements should be grown and dried by entrant. 10 8 6 4  
2HEC Herb Collection: To be made up of 3 stalks each of 5 different varieties shown in 4 oz. or smaller containers of water for each herb. Label each container with herb variety. Herb plus container must be no taller than 8" in height 10 8 6 4  
2HEIR Heirloom Vegetable Collection: (Varieties introduced more than 50 years ago) 3 or more varieties on a single plate. Brandywine tomato, Limestone Bibb lettuce, Scarlet runner bean, Danvers half-long carrot, etc. LIST VARIETIES. 10 8 6 4  
2HP Hot Pepper Collection: 4 or more varieties of hot peppers, 2 specimens each, one 10” plate. 10 8 6 4  
2SPEC Special for 2024 “Critter Creature.” Using fruits, vegetables or any combination, create your critter (duck, Santa, dinosaur, etc.) from items grown in your garden. This is a great way to use those ‘less than perfect’ specimens!! The figure should be no taller than 15 inches and no wider than 12 inches. Decorative items such as ribbons, googly eyes, etc. may be used but all items must be adhered to the surface ONLY – DO NOT puncture any fruit or vegetable (no slits or holes made by toothpicks, staples, twigs, etc. in the item). Glue, hot glue, tape and twine are all acceptable. The item must be able to stand freely on its own and must remain whole if moved. Fruits and vegetables must make up at least 90% of the creation and should not be covered by accessories (don’t hide the beauty of the veggies!) Fruits and vegetables must be grown by the entrant, but flowers or embellishments may be purchased. 5 4 3 2  
2TOC Small Tomato Collection: 4 or more varieties, 3 specimens each, one 10" plate. Specimens 2" or smaller. Cherry, pear, tomatillo, etc. 10 8 6 4  
Individual Vegetables
Unless otherwise stated, display plates will be provided. No more than 100 items from Class 3 may be included on an exhibitor’s entry form. All entries must conform to the quantity, size and other requirements as specified for each variety.		 1st 2nd 3rd 4th  
3BEA Beans: 10 pods per plate of the following varieties: Green Flat Pod, Green Round Pod, Yellow Flat Pod, Yellow Round Pod, Lima Bush, Lima Pole, Pole Beans, other varieties. 5 4 3 2  
3BEE Beets: 5 specimens per plate shown with 1—2” stalks. Detroit Dark Red, Crosby Egyptian, etc. 5 4 3 2  
3BRO Broccoli: 1-lb. head. 5 4 3 2  
3BRU Brussels Sprouts: 5 specimens. 5 4 3 2  
3CAB Cabbage: 1 specimen: Bald Head Types, Green, Red, and Dutch Flat, etc. (leave outer leaves attached). 5 4 3 2  
3CAR Carrots: 5 specimens per plate shown with 1—2” stalks, Chantenay, Danvers, Nantes, and other long-bunching types, etc. 5 4 3 2  
3CAU Cauliflower: 1 head. 5 4 3 2  
3CEL Celery: Green type, 1 plant in pot, unsupported, watered throughly. 5 4 3 2  
3CHA Chard: 1 plant of Swiss, Rhubarb, Fordhook etc., 1 plant in pot, unsupported, watered thoroughly. 5 4 3 2  
3CO Collard Greens: 2 specimens. 5 4 3 2  
3CU Cucumbers: 2 fruits, each 6” and over, slicing type, yellow, green, etc. 5 4 3 2  
3CUP Cucumbers: Pickling, 5 fruits. 5 4 3 2  
3EDU Educational or Uncommon: Must Identify—Specimen considered to be unusual, not typical market variety, or displays educational value. Please include notecard listing specimen. 5 4 3 2  
3EGW Chicken Eggs, all white, one dozen. 5 4 3 2  
3EGB Chicken Eggs, all brown, one dozen. 5 4 3 2  
3EGV Chicken Eggs, variegated colors, 4 specimens of 3 different colors, one dozen. 5 4 3 2  
3EGD Duck Eggs, any color, one-half dozen. 5 4 3 2  
3EGM Eggs, other species (quail, goose, etc.) any color, one-half dozen. All six eggs must be of one species in each entry. 5 4 3 2  
3EGO Chicken Eggs, any one color (must be the same color), one dozen 5 4 3 2  
3EP Eggplant: 2 fruits. 5 4 3 2  
3FN Freaks of Nature: Any vegetable that grows in an unusual manner; for example, appearing to having human characteristics 5 4 3 2  
3GA Garlic: 5 bulbs. 5 4 3 2  
3GO Gourds: 3 specimens (with stems). 5 4 3 2  
3HE Herbs: 3 stalks each shown in 4 oz. or smaller container of water. Garlic, fennel, basil, rosemary, etc. Each exhibitor will be limited to 4 individual herb entries. HERB & CONTAINER NO TALLER THAN 8” TOTAL. No paper or plastic containers, please. SPECIFY HERB VARIETIES. Each exhibitor is permitted to enter up to 4 herb varieties. You may specify more than 4 varieties on your entry form, but you must select only 4 to enter at Fair time. 5 4 3 2  
3HO Horseradish: 3 specimens. 5 4 3 2  
3JA Jerusalem Artichoke: 5 specimens. 5 4 3 2  
3KA Kale: 1 plant in a pot, unsupported, watered thoroughly. 5 4 3 2  
3KO Kohlrabi: 2 specimens. 5 4 3 2  
3LE Lettuce: 1 head, Iceberg, Romaine, etc. Potted and watered thoroughly or in a container of water. 5 4 3 2  
3LEE Leeks: 2 specimens. 5 4 3 2  
3MA Mangels: 2 specimens, red, yellow, etc. 5 4 3 2  
3ME Melons: 2 fruits. 5 4 3 2  
3MISC Miscellaneous Vegetables 5 4 3 2  
3MU Mushrooms: 10 specimens. 5 4 3 2  
3NU Nuts: 10 per plate (no acorns) 5 4 3 2  
3OK Okra: 5 specimens. 5 4 3 2  
3ON Onions: 5 bulbs per plate. DO NOT PEEL. Yellow Flat, Yellow Round, White Flat, White Round, Red Flat, Red Round, Sweet, Spanish. 5 4 3 2  
3ONS Onion Sets: Shown in 1 pt. basket. 5 4 3 2  
3PEA Peas: 10 pods. Sugar Snap, Wando, etc. 5 4 3 2  
3PEP Peppers: 5 per plate. Bullnose Red, Bullnose Green, Bell, Long type red, green, yellow, Small hot red, green. Cherry red, green. Frying, Banana, etc.  5 4 3 2  
3PO Potatoes Plate: 5 per plate. Cobbler, Green Mountain, Katahdin, Chippewa, Sweet, Kennebec, Rose, Russett, Red Bliss, all one variety per plate. For potato pecks, see Class 3 Specials. 5 4 3 2  
3PSN Parsnips: 5 per plate. 5 4 3 2  
3PU Pumpkin: 1 specimen each. New England, Conn Field, Sugar, Big Max, etc. 3 specimens each for miniature varieties, Jack-Be-Little, etc. “Queen of the Pumpkin Patch”—See Dept. 29. 5 4 3 2  
3RAD Radishes: 5 specimens with at least 2-inch stem attached to radish. 5 4 3 2  
3RH Rhubarb: 5 stalks—no leaves. 5 4 3 2  
3SA Salsify: 4 specimens. 5 4 3 2  
3SP Spinach: 1 plant in a flower pot, watered thoroughly. 5 4 3 2  
3SQS Squash, Summer: 2 specimens. Straightneck (yellow), Patty Pan, Green, Crookneck, etc. 5 4 3 2  
3SQW Squash, Winter: 2 specimens. Acorn, Boston Marrow, Blue Hubbard, Green Hubbard, Turban, Butternut, Cushaw, Buttercup, etc. 5 4 3 2  
3SU Sunflower: 1 specimen stalk (no longer than 8”). Head in flower or head dried for seed (no mold or inset damage). In loving memory of Gracie Ann Wall, a special Rosette will be awarded to the best sunflower head. 5 4 3 2  
3SW Sweet Corn: 5 ears edible, with 1⁄2 husk removed, Yellow (hybrid) and White (hybrid). 5 4 3 2  
NOTE: Due to space limitations, green tomatoes cannot be exhibited.          
Tomatillos: See Fruit Department.          
3TO10 Tomatoes, Small: 10 specimens. Red, or Yellow Cherry, Plum, Pear or Preserving without stems (2” or less). 5 4 3 2  
3TO5 Tomatoes, Large: 5 specimens. Rutgers, Big Boy, Big Girl, Yellow, plum, without stems (2” or greater). 5 4 3 2  
3TU Turnips: 2 specimens show with 1—2” stalks, White Types, Yellow Types, Rutabagas. 5 4 3 2  
3WA Watermelons: 1 fruit each. Round and Long, all types. 5 4 3 2  
Specials 1st 2nd 3rd 4th  
3YGARD How Does Your Garden Grow? Exhibit of Potted Plants: 1 specimen of a vegetable plant grown in a container of 12 – 15” (patio tomatoes, peppers, eggplant, etc.). NOTE: Due to space limitations only 1 entry per exhibitor, watered thoroughly. MUST IDENTIFY. 10 8 6 4  
3ZPOP Peck of Potatoes: Best peck of each. Cobbler, Green Mountain, Katahdin, Chippewa, Sweet, Kennebec, Rose, Russett, Red Bliss, all one variety per peck. 10 8 6 4  
3ZPPR Largest Pepper: Largest Pepper by weight, any variety. 10 8 6 4  
3ZSQL Largest Squash: 1 specimen. Hubbard, Boston Marrow, Zucchini. 10 8 6 4  
3ZTOL Largest Tomato: Largest tomato by weight, any variety, GREEN tomatoes only at entry time, due to rapid deterioration of ripe tomatoes. 10 8 6 4  
Field Crops & Seed Crops
All corn shown with husk completely pulled back, ensilage corn excluded.		 1st 2nd 3rd 4th  
4DEC Dent Corn: 5 ears—Yellow, Red, White, White Capped. 5 4 3 2  
4DHA Dry Alfalfa Hay: 1 gal. in ziploc bag. 5 4 3 2  
4ENC Ensilage Corn: 5 stalks. 5 4 3 2  
4INC Indian Corn: 5 ears. 5 4 3 2  
4POC Pop Corn: 5 ears any color. 5 4 3 2  
Grains & Forage Crops
(This year’s crop, first cutting only.)		 1st 2nd 3rd 4th  
5AL Alfalfa, Bundles: 3” in diameter. 10 8 6 4  
5BA Barley: 4 qts. 10 8 6 4  
5BU Buckwheat: 4 qts. 10 8 6 4  
5GE Green Ensilage & Alfalfa Haylage of all types in 1 qt. labeled jars. 10 8 6 4  
5MI Millet, Bundles: 3” in diameter. 10 8 6 4  
5OA Oats: 4 qts. 10 8 6 4  
5OAB Oats, Bundles: 3” in diameter. 10 8 6 4  
5RY Rye: 4 qts. 10 8 6 4  
5RYB Rye, Bundles: 3” in diameter. 10 8 6 4  
5WH Wheat: 4 qts.  10 8 6 4  
Painted and Decorated Pumpkins
DO NOT CARVE PUMPKIN!!
The following exhibits to be judged on the following score card:
Quality of work: 35 points
Creativity of design: 35 points
Use of different decorative media: 30 points		 1st 2nd 3rd 4th  
6DE 1 specimen, any size and variety, decorated in the spirit of the fall season using markers, paints and handmade decorations attached to pumpkin without causing damage. Part of the pumpkin must be visible. 10 8 6 4  
6PA 1 specimen, any size painted in the spirit of the fall season. 10 8 6 4  
Dried Vegetables
Unless otherwise noted, display plates will be provided. All entries must be grown and dried by entrant. All entries must conform to the quantity, size and other requirements as specified for each variety. All entries must be thoroughly dried and uniform in size, shape, and color. There should not be more than 10% variation.		 1st 2nd 3rd 4th  
7BEA Beans: dried beans must be presented in a clear glass one-cup canning jar with removable lid. Jars must be clean and clearly labeled on the side of the jar with the type of bean. Jars must be completely filled. Beans must be grown and dried by entrant. 10 8 6 4  
7BRG Braided Garlic: 6 specimens of one variety, braided together. Braid must be no shorter than 6 inches and no longer than 15 inches in length. Must be tied with natural twine (not colored or bleached) and must be able to hang without breaking for display purposes. Garlic must be grown and dried by entrant. 10 8 6 4  
7BRO Braided Onions: 6 specimens of one variety, braided together. Braid must be no shorter than 6 inches and no longer than 15 inches in length. Must be tied with natural twine (not colored or bleached) and must be able to hang without breaking for display purposes. Onions must be grown and dried by entrant. 10 8 6 4  
7BRP Braided Peppers: 6 specimens of one or more varieties, braided together. Braid must be no shorter than 6 inches and no longer than 15 inches in length. Must be tied with natural twine (not colored or bleached) and must be able to hang without breaking for display purposes. Peppers must be grown and dried by entrant. 10 8 6 4  
7PEA Peas: dried peas must be presented in a clear glass one-cup canning jar with removable lid. Jars must be clean and clearly labeled on the side of the jar with the type of pea. Jars must be completely filled. Peas must be grown and dried by entrant. 10 8 6 4  
7PEP Peppers: 8 whole specimens per plate, any variety. Peppers must be grown and dried by entrant. Please list type of variety on entry 10 8 6 4  
7TOM Tomatoes: 8 whole specimens per plate, any variety. Tomatoes must be grown and dried by entrant. Please list type of variety on entry. 10 8 6 4  

Contacts

  • Kyle Breininger
    Superintendent
    860-662-1978
    [email protected]
  • Glenn Myers
    Asst. Superintendent
    860-349-1643
  • George Bergstrom
    Asst. Supt., Computer Services
    203 623 0597
    [email protected]

Committee

  • Mere Bergstrom
  • Liz Breininger
  • Ruth Burchard
  • Megan Carney
  • Kayla Darin
  • Alice Frascatore
  • Cindy Greenspun
  • Stephen Harris
  • Jon Herzig
  • Mary Johnson
  • Stewart Kristiansen
  • Leo Lavado
  • Donna Louisa
  • Garrett McHugh
  • Kathy Meyering
  • Joe Montes
  • Steve Minnich
  • Glen Myers
  • Billy Orris
  • Patty Orris
  • Priscilla Peale
  • Rosemarie Pieta
  • Tippi Popp
  • Bob Roth
  • Faith Roth
  • Gabe Zamorano