Vegetables, Dept. 19
- Judging Pointers
- Special Awards
- Youth Entries
- Visit Vegetables
2023 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.)
- The building will close at 9 PM on Tues. 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.
- All vegetables must be raised by the exhibitor.
- Please include on your entry form any and all vegetables you HOPE will be ready at Fair time, even though they may not be.
- All exhibits must be pre-registered; no walk-ins will be accepted
- Only 1 entry can be made of the same variety by 1 exhibitor, either singly or in a collection in each class.
- All exhibits must remain on display for the length of the Fair. Exhibits may be picked up Sun. between 6 – 8 PM and Mon. following the Fair between 5 – 7 PM. Any exhibits not picked up by 7 PM on Mon. 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.
- 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.
- The specimens offered for exhibit must match the description on the entry form. SUBSTITUTION IS NOT PERMITTED.
- 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.
- 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.
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, $50 and a Plaque with the winners name permanently
displayed in the Department.
Nancy Montes Memorial Award
The Nancy Montes Rosette, given in memory of Nancy Montes by her family, will be awarded to the blue ribbon exhibitor for best Herb Collection in Class 2. Nancy was a dedicated gardener, and herbs were her specialty. She was a member of both the Vegetables and Fruits Departments for over 25 years, many of those years as either the superintendent or assistant superintendent.
Best of Show
Best of show will be awarded to individual vegetables in the following 9 categories:
- Vine vegetables (pumpkin, squash, cucumbers, etc.).
- Root vegetables (radishes, beets, turnips, etc.).
- Tomatoes (Big Boy, cherry, etc.).
- Peppers (bell, frying, etc.).
- Other stalk vegetable (eggplant, corn, etc.).
- Most unique vegetable.
- Individual herbs.
- Best potted plant.
- Best dried braid; fruit, vegetable or combination.
- Best eggs.
Each Best of Show will receive a rosette ribbon.
The Shirley Harris Rosette
The Shirley Harris Rosette will be awarded to the exhibitor with the most blue ribbons in Class 3.
TABLE OF CATEGORIES
|Class Code & Name||$ Prize Amount|
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:
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:
|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||2|
|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||2|
|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||2|
|2HP||Hot Pepper Collection: 4 or more varieties of hot peppers, 2 specimens each, one 10” plate.||10||8||6||4||2|
|2SPEC||Special for 2023, What’s in Your Gazpacho? Must contain vegetables and/or herbs use in gazpacho. Please present at least 4 types of vegetables and/or herbs that have been grown by the exhibitor, 2 specimens each, and a recipe card arranged on a plate, dish, bowl or other appropriate container no larger than 12" in diameter. You may present your submission decoratively using accessories to enhance the theme of your entry. Please do not bring in soup. The entire presentation will be judged.||10||8||6||4||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||2|
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.
|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||1|
|3BEE||Beets: 5 specimens per plate shown with 1—2” stalks. Detroit Dark Red, Crosby Egyptian, etc.||5||4||3||2||1|
|3BRO||Broccoli: 1-lb. head.||5||4||3||2||1|
|3BRU||Brussels Sprouts: 5 specimens.||5||4||3||2||1|
|3CAB||Cabbage: 1 specimen: Bald Head Types, Green, Red, and Dutch Flat, etc. (leave outer leaves attached).||5||4||3||2||1|
|3CAR||Carrots: 5 specimens per plate shown with 1—2” stalks, Chantenay, Danvers, Nantes, and other long-bunching types, etc.||5||4||3||2||1|
|3CAU||Cauliflower: 1 head.||5||4||3||2||1|
|3CEL||Celery: Green type, 1 plant in pot, unsupported, watered throughly.||5||4||3||2||1|
|3CHA||Chard: 1 plant of Swiss, Rhubarb, Fordhook etc., 1 plant in pot, unsupported, watered thoroughly.||5||4||3||2||1|
|3CO||Collard Greens: 2 specimens.||5||4||3||2||1|
|3CU||Cucumbers: 2 fruits, each 6” and over, slicing type, yellow, green, etc.||5||4||3||2||1|
|3CUP||Cucumbers: Pickling, 5 fruits.||5||4||3||2||1|
|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||1|
|3EGW||Chicken Eggs, all white, one dozen.||5||4||3||2||1|
|3EGB||Chicken Eggs, all brown, one dozen.||5||4||3||2||1|
|3EGV||Chicken Eggs, variegated colors, 4 specimens of 3 different colors, one dozen.||5||4||3||2||1|
|3EGD||Duck Eggs, any color, one-half dozen.||5||4||3||2||1|
|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||1|
|3EGO||Chicken Eggs, any one color (must be the same color), one dozen||5||4||3||2||1|
|3EP||Eggplant: 2 fruits.||5||4||3||2||1|
|3FN||Freaks of Nature: Any vegetable that grows in an unusual manner; for example, appearing to having human characteristics||5||4||3||2||1|
|3GA||Garlic: 5 bulbs.||5||4||3||2||1|
|3GO||Gourds: 3 specimens (with stems).||5||4||3||2||1|
|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||1|
|3HO||Horseradish: 3 specimens.||5||4||3||2||1|
|3JA||Jerusalem Artichoke: 5 specimens.||5||4||3||2||1|
|3KA||Kale: 1 plant in a pot, unsupported, watered thoroughly.||5||4||3||2||1|
|3KO||Kohlrabi: 2 specimens.||5||4||3||2||1|
|3LE||Lettuce: 1 head, Iceberg, Romaine, etc. Potted and watered thoroughly or in a container of water.||5||4||3||2||1|
|3LEE||Leeks: 2 specimens.||5||4||3||2||1|
|3MA||Mangels: 2 specimens, red, yellow, etc.||5||4||3||2||1|
|3ME||Melons: 2 fruits.||5||4||3||2||1|
|3MU||Mushrooms: 10 specimens.||5||4||3||2||1|
|3NU||Nuts: 10 per plate (no acorns)||5||4||3||2||1|
|3OK||Okra: 5 specimens.||5||4||3||2||1|
|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||1|
|3ONS||Onion Sets: Shown in 1 pt. basket.||5||4||3||2||1|
|3PEA||Peas: 10 pods. Sugar Snap, Wando, etc.||5||4||3||2||1|
|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||1|
|3PO||Potatoes Plate: 5 per plate. Cobbler, Green Mountain, Katahdin, Chippewa, Sweet, Kennebec, Rose, Russett, Red Bliss, all varieties. For potato pecks, see Class 3 Specials.||5||4||3||2||1|
|3PSN||Parsnips: 5 per plate.||5||4||3||2||1|
|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||1|
|3RAD||Radishes: 5 specimens.||5||4||3||2||1|
|3RH||Rhubarb: 5 stalks—no leaves.||5||4||3||2||1|
|3SA||Salsify: 4 specimens.||5||4||3||2||1|
|3SP||Spinach: 1 plant in a flower pot, watered thoroughly.||5||4||3||2||1|
|3SQS||Squash, Summer: 2 specimens. Straightneck (yellow), Patty Pan, Green, Crookneck, etc.||5||4||3||2||1|
|3SQW||Squash, Winter: 2 specimens. Acorn, Boston Marrow, Blue Hubbard, Green Hubbard, Turban, Butternut, Cushaw, Buttercup, etc.||5||4||3||2||1|
|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||1|
|3SW||Sweet Corn: 5 ears edible, with 1⁄2 husk removed, Yellow (hybrid) and White (hybrid).||5||4||3||2||1|
|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||1|
|3TO5||Tomatoes, Large: 5 specimens. Rutgers, Big Boy, Big Girl, Yellow, plum, without stems (2” or greater).||5||4||3||2||1|
|3TU||Turnips: 2 specimens show with 1—2” stalks, White Types, Yellow Types, Rutabagas.||5||4||3||2||1|
|3WA||Watermelons: 1 fruit each. Round and Long, all types.||5||4||3||2||1|
|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||2|
|3ZPOP||Peck of Potatoes: Best peck of each. Cobbler, Green Mountain, Katahdin, Chippewa, Sweet, Kennebec, Rose, Russett, Red Bliss.||10||8||6||4||2|
|3ZPPR||Largest Pepper: Largest Pepper by weight, any variety.||10||8||6||4||2|
|3ZSQL||Largest Squash: 1 specimen. Hubbard, Boston Marrow, Zucchini.||10||8||6||4||2|
|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||2|
|Field Crops & Seed Crops
All corn shown with husk completely pulled back, ensilage corn excluded.
|4DEC||Dent Corn: 5 ears—Yellow, Red, White, White Capped.||5||4||3||2||1|
|4DHA||Dry Alfalfa Hay: 1 gal. in ziploc bag.||5||4||3||2||1|
|4ENC||Ensilage Corn: 5 stalks.||5||4||3||2||1|
|4INC||Indian Corn: 5 ears.||5||4||3||2||1|
|4POC||Pop Corn: 5 ears any color.||5||4||3||2||1|
|Grains & Forage Crops
(This year’s crop, first cutting only.)
|5AL||Alfalfa, Bundles: 3” in diameter.||10||8||6||4||2|
|5BA||Barley: 4 qts.||10||8||6||4||2|
|5BU||Buckwheat: 4 qts.||10||8||6||4||2|
|5GE||Green Ensilage & Alfalfa Haylage of all types in 1 qt. labeled jars.||10||8||6||4||2|
|5MI||Millet, Bundles: 3” in diameter.||10||8||6||4||2|
|5OA||Oats: 4 qts.||10||8||6||4||2|
|5OAB||Oats, Bundles: 3” in diameter.||10||8||6||4||2|
|5RY||Rye: 4 qts.||10||8||6||4||2|
|5RYB||Rye, Bundles: 3” in diameter.||10||8||6||4||2|
|5WH||Wheat: 4 qts.||10||8||6||4||2|
|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
|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||2|
|6PA||1 specimen, any size painted in the spirit of the fall season.||10||8||6||4||2|
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.
|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||2|
|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||2|
|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||2|
|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||2|
|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||2|
|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||2|
|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||2|
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