Food Glorious Food at the NJ State Fair

“And the Blue Ribbon goes to...”  These coveted words will boom from loudspeakers at the annual New Jersey State Fair, August 2-11, not just for livestock but for all kinds of baked and canned goods you can buy--or enter in the competition.

The State Fair, to be held at the Sussex County Fairgrounds in Augusta, from Friday August 2 to Sunday, August 11, in conjunction with the 77th Sussex County Farm and Horse Show, will feature things like monster truck rides, hog races, live music, a strong man contest, a petting zoo, a chainsaw artist creating sculptures from tree trunks and a rubber chicken toss.

But our interest here, fellow foodies, are the numerous food competitions to determine the best home cooks and bakers. Contestants are advised to preregister, but walk-ins are welcome.

Seeing a competitor’s face glow with pride and excitement when they win, particularly if the winner is a child, makes all the hours of volunteer work worthwhile for Debby D’Aries of Beemerville, director of promotion for the Fair’s Creative Arts for Home and Hobby division.

In New Jersey, as in most state fairs, baking and canning are two of the most popular categories. Within each, a slew of specialties are judged by people in the food world.

Canned goods
can include fruits, with or without spirits, and five different pickles in addition to pickled zucchini, watermelon rind and tomatoes. Jersey tomatoes can be submitted, in juice, sauces, and ketchups.

There are five different mustard categories and four each for relish, salsa and barbecue sauce, as well as chutneys and vinegars.

On the sweet side, entrants can submit their favorite jams, jellies, conserves, preserves, butters and marmalades, in hope of bringing home a ribbon.

In the canning competitions, competitors must bring two jars, one for the judges to sample and one to go into the display case. After the numerous baking events, where judges nibble only one piece, the remaining baked goods are boxed for sale, and they sell out.

“There will be a line out the door,” says D’Aries. All proceeds support next year’s programs.

New this year will be a sausage and jerky event. “We’re hoping to get the men folk involved,” says D’Aries, 61.

Bakers can enter six different types of cakes, in addition to the very popular cheesecake category and candies like fudge, brittle and caramel, plus muffins, quick breads and pies. There are sections for vegan and gluten-free baking.

One of the most fun is “cookie jar favorites,” for things like biscotti and brownies. Appropriately, these are usually judged by a panel of children who can’t wait to get their hands on the treats.

This year, for a "holidays in the heat" twist, there will be a Decorative Christmas Cookie competition, in addition to the annual Gingerbread Building contest with its 2013 theme of Railroad Stations.

“We have done things like beach houses and barns,” says D’Aries of the edible houses, “and some of the designs are just amazing. But by the end of the 10 days on display, they can fall apart from the extreme heat.”

The best part is that "parents can do it with their children,” she says. “We are very, very family oriented at the entire fair, especially in our division. We really encourage parents to do things with their children. Cooking and baking are such nice family projects.” You just may be rewarded with a ribbon and wear an ear-to-ear smile.

newjerseystatefair.org

 

SUZANNE ZIMMER LOWERY is a food writer, pastry chef and culinary instructor at a number of New Jersey cooking schools. Find out more about her at suzannelowery.com.

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