We are giving a big sigh of relief after the end of the Montana State Fair. With over a week of prepping for various contests, then taking them in, and visiting multiple times to see the results, it’s a busy time. I’m happy to report that is was totally worth the effort. We came home with a slew of blue ribbons, including a grand champion for Samuel on the ‘Carmen’ peppers he entered, as well as a blue for the massive kohlrabi I thought worthy of the largest vegetable contest.

I know the county and state fairs are happening throughout the country and I want to encourage everyone to enter something. Even if you don’t feel you have perfect produce, or flawless flowers or food for that matter, when you contribute by entering, you’re part of the fair, not just a spectator. It’s a completely different experience… and a whole lot more fun in my book. Plus, people often complain how the fair exhibits continually decrease in size. Well, you know what? They’re going to keep doing that if you don’t participate. The fairs are for everyone, so make them your own.

I understand there might be a certain level of intimidation, especially if you’re up against those veterans who seem to sweep all of the categories. Don’t let this bother you in the least. You know as well as I do that every year is different, and you can’t guarantee perfection every summer. Enter your best and be proud of it.

The general process of entering is to find the fair book, which is online for most of the fairs these days or is available in print at the fair office. Find your show and look for the dates as to when you need to enter your produce. Some fairs, such as ours, have several garden shows providing a number of dates to bring in fruits and vegetables. Pay attention to deadlines and the times you need to bring in your items. And don’t be afraid to ask for advice or to clarify any of the rules you don’t understand. I can pretty much guarantee anyone working at the fair is happy to help the newbies. This is what makes the fair fun.

When you are harvesting and choosing your fruits and vegetables, look for ideal specimens of the same size, or as close as possible. Trim bug eaten leaves and choose vegetables that are as close to their prime as you can. But here’s a little tip. Even if it’s not perfect, still enter it. More than once, I’ve entered fruits and vegetable that weren’t quite ripe, and it still won a prize. Just this year, John entered the native plums we have growing in our backyard. They are at least a month away from being ripe, but he still brought home a blue ribbon. It’s a representation of what is growing now.

Follow the rules when you bring in the vegetables, too. If it says to trim the stalks of the garlic to an inch, that’s what you need to do. Make sure any roots that stay with the plant, say for example, for lettuce, are free of soil. And be sure you enter as many as they require. If the rules state to bring in 4 beets or 1 pint of chokecherries, follow it to the letter.

When we take in our produce, I usually have everything separated in plastic containers to keep them from bumping around too much. Some items, like potatoes, are wrapped with paper towels.  Dings will cost you points. At our fair, they have white plates for the entries and print out tags to attach to each one. Once everything is tagged, the ladies put them where they need to be and all we have to do is wait.

It takes a little work to prepare fruits and vegetables for the fair, but when you’re able to stroll through the barn and see that blue ribbon hanging from entry, it’s totally worth it. I encourage all of our readers to be part of your county history and take part in the fair.