 Department - Agriculture
Bldg. 13
Superintendent: Lee Stahl 432-9401
Premium Points: Blue 10, Red 8, White 6
RULES: Entries will be received from 1-8 p.m. on Thursday,
July 24. All entries must be grown by the exhibitor. Unless
otherwise noted on the exhibit tag, it is understood that
all specimens in an entry have been grown substantially outside
in the open air. Entries originating as greenhouse grown
“starts”, (commercial or home) need not be labeled. However,
in order to promote public awareness and education, the exhibit
tag should note when the exhibitor has extensively used a
greenhouse, row cover, cold frames, cloche or the like in
growing any specimen entered in any exhibit. Exhibitors may
enter as many entries as they desire in any division; PROVIDED
no duplications in variety. The criteria used by the judges
shall be the following, except as modified in the division
listings:
• CONDITION
• UNIFORMITY
• MATURITY & SIZE
• FORM & COLOR
• CLEANLINESS & PRESENTATION
• VARIETY NAME
THE DECISION OF THE JUDGES SHALL BE FINAL. Exhibitors shall
not be present during the judging of any exhibit. NO EXCEPTIONS.
Exhibitors are urged to keep all exhibits presentable until
the end of the fair. Best of Divsion will be presented to the
top two entries in each division.
SPECIAL CONTESTS:
PEOPLE’S CHOICE AWARD
NAME THE VEGGIE -If you have a very unusual vegetable that
resembles an animal or object or looks like a famous person,
put it on display and see how many fun names the public can
suggest. Space is limited but every entry selected for exhibit
will be a winner and will receive a SPECIAL AWARD ribbon.
SPECIAL AWARDS
Each winner of the following four special contests shall receive
a Special Award ribbon.
LARGEST, TALLEST & MOST UNUSUAL VEGETABLE AWARDS
Largest pumpkin, squash or melon:
Minimum weight to enter is 10 lb.
Largest potato:
Minimum weight to enter is 1 lb.
Largest tomato:
Minimum weight to enter is 1 lb.
Largest cucumber:
Minimum weight to enter is 1 lb.
Tallest stalk of corn:
Minimum height to enter is 7 ft.
Tallest stalk of sunflower:
Minimum Height to enter is 7 ft. Each stalk entered must have
an opened flower.
Most unusual vegetable or fruit:
Entries should be the result of natural growth and not the
product of human intervention in the growth process.
Vegetables
Division 1 ~ Bean
class 1 Green/Purple, Pole or Bush - 6 pods
class 2 Wax/Yellow - 6 pods
class 3 Other - 6 pods (Such as, Lima, Garbanzo, Fava, etc.)
class 4 Shelled (Any variety, dry or mature green), 1 pint
in Exhibitor’s clear glass jar
class 5 Bean Sprouts (Any variety), 1 pint in Exhibitor’s clear
glass jar
Division 2 ~ Cabbage
class 1 Head (Green or Red) 1 head framed with outer leaves
class 2 Chinese 1 head framed with outer leaves
class 3 Other 1 head framed with outer leaves
Division 3 ~ Cauliflower, Broccoli, & Brussel
Sprouts
class 1 Broccoli - 1 head
class 2 Cauliflower
1 head framed with leaves
class 3 Brussel Sprouts 6 sprouts individual or attached to
stalk
class 4 Other Brassica Types
1 head or equivalent
Division 4 ~ Carrot
class 1 Carrot (any standard variety) 6 tubers
class 2 Planet (or any dwarf variety) 6 tubers
Division 5 ~ Corn
class 1 Sweet Corn (any color) 3 ears with half the husk & silk
attached
class 2 Ornamental Corn (any color) 3 ears with half the husk & silk
attached
class 3 Popcorn (any color) 3 ears
with half the husk & silk attached
Division 6 ~ Cucumber
class 1 Slicers - 3 fruits
class 2 Picklers - 3 fruits
class 3 Lemon - 3 fruits
class 4 Any Other - 3 fruits
Division 7 ~ Edible Greens
(Except lettuce, cabbage, & salad greens)
Edible greens should be displayed in water filled green jars.
Jars are provided at the time of entry or exhibitors may provide
their own. Sufficient stem/root should be left attached to
permit the leaves/bunch to stand in the jar.
class 1 Beet Greens - 6
leaves
class 2 Bok Choy & Oriental Greens -1 bunch
class 3 Collards - 6 leaves
class 4 Kale - 6 leaves
class 5 Mustard - 6 leaves
class 6 Spinach - 6 leaves
class 7 Swiss Chard - 6 leaves
class 8 Turnip Greens - 6 leaves
class 9 Other Non Salad greens
6 leaves or 1 bunch
Division 8 ~ Lettuce & Salad Greens
class 1 Head (any lettuce variety but romaine) 1 head; root
trimmed
class 2 Loose Leaf (any non-head lettuce variety) 1 bunch/head
with root attached
class 3 Romaine 1 bunch/head with root attached
class 4 Arugula (Rocket) 1bunch/ head with root attached
class 5 Endive (Escarole)1 bunch/ head with root attached.
class 6 Other Salad Greens 1 bunch/ head with root attached.
Division 9 ~ Mushroom
Mushrooms may be from the previous growing season of any variety,
dried, and strung in 1-2 foot strand or wreath
Division 10 ~ Onion, Garlics, & Leeks
class 1 Sweet Onion (any variety) - 3 bulbs
class 2 Scallions 6 plants with 6-8" of green
top (Mature non-bulb onion or immature plant of any variety)
class 3 Pickling Onion (any dwarf variety)
class 4 Leek, 3 plants with 5-7" of green top
class 5 Elephant Garlic, 3 plants with or without, roots, stem & flower.
class 6 Garlic (any color, any variety) 3 plants with or without,
roots, stem & flower.
class 7 Garlic - Braided (any color, any variety) 1-2 ft length
class 8 Garlic Wreath (any color, any variety)
Division 11 ~ Pea
class 1 Shelled Peas (Dry or Mature Green)
class 2 Edible Pod Peas - 6 pods
class 3 Snap Peas - 6 pods
Division 12 ~ Pepper
class 1 Sweet (any variety or color) 3 pods
class 2 Hot (any variety or color) 3 pods
class 3 Hot Pepper (any variety) 1 potted plant, max 6 in.
pot
class 4 Bell (any color) - 3 pods
class 5 Bell Pepper (any variety) 1 potted plant, max 6 in.
pot
Division 13 ~ Potato & Sweet Potato
class 1 White - 3 tubers
class 2 Russet - 3 tubers
class 3 Yellow - 3 tubers
class 4 Red, Pink or Rose - 3 tuber
Class 5 Blue or Purple - 3 tubers
class 6 Fingerling, Slender Variety 6 tubers
class 7 Bi-Color or Color Splashed - 3 tubers
class 8 Sweet Potato/Yam - 3 tubers
Division 14 ~ Root & Bulb Vegetables
(Except Carrot & Potato)
class 1 Beet - 3 tubers
class 2 Kohlrabi - 3 bulbs
class 3 Parsnip - 3 tubers
class 4 Radish - 3 tubers
class 5 Rutabaga - 3 tubers
class 6 Turnip - 3 tubers
class 7 Other - 3 tubers
Division 15 ~ Rhubarb
3 stalks with leaves trimmed off
Division 16 ~ Squash & Pumpkin
class 1 Pumpkin 1 fruit
class 2 Dwarf or Miniature Pumpkin 3 mature, dwarfed fruits
class 3 Summer Squash 3 fruits
(any color, any variety)
class 4 Winter Squash (any color, any variety) 1 standard fruit
or 3 mature dwarfed fruits
Division 17 ~ Tomato & Tomatillo (Husk Tomato)
class 1 Red - 3 tomatoes Slicers, salad or sauce, any variety
class 2 Yellow - 3 tomatoes Slicers, salad or sauce, any variety
class 3 Green - 3 tomatoes immature, any variety
class 4 Red Cherry - 6 tomatoes
any variety
class 5 Yellow Cherry - 6 tomatoes any variety
class 6 Cluster any variety 6-8 tomatoes on the vine (3 ripe
plus 3-5 immature) to show growth habit
class 7 Tomatillos (Husk Tomato) -
3 Tomatillos - 2 in complete husk; 1 with husk half removed
Division 18 ~ Other Vegetables
class 1 Asparagus - 3 spears
class 2 Celery - 1 bunch
class 3 Celeriac - 1 root tuber
class 4 Eggplant - 2 fruits
class 5 Okra - 6 pods
class 6 Other, as appropriate
Division 19 ~ Cereal Grains
class 1 CEREAL GRAIN, DRIED (Any variety)1 pint in Exhibitor’s
clear glass jar
class 2 Sheaf of Grain (Any variety) 1 Sheaf of Grain
Division 20 ~ Ethnic Vegetable Mixture
RULES: Exhibitor’s choice of any 5-10 vegetables suitable for
one family size dish. All exhibits should be arranged in
a bowl or basket provided by the exhibitor. Bean sprouts
should be displayed in the exhibitor’s 1 pint glass jar,
but clean and ready for preparation, and in whatever proportions
the exhibitor deems suitably appetizing. Up to 3 kinds of
pasta may be added to the vegetables in the Italian Minestrone
mix. Freshly cut herbs are required in the Mexican Salsa
exhibit, but may be included at exhibitor’s option in any
other exhibit.
NOTE: Since almost any vegetable can appear in many ethnic
dishes, the emphasis in this class is on what is typically
“ethnic”, so exhibitors should make their selections with this
in mind. In addition to the usual criteria, judges will consider
the attractiveness of the color combination and the wholesomeness
of the entry overall.
class 1 Oriental Stir-Fry VeggIE Arrangement
class 2 Irish Stew VeggIE Arrangement
class 3 Italian Minestrone VeggIE Arrangement (and pasta, if
desired)
class 4 Mexican Salsa, VeggIE &
Herb Arrangement
Herbs & Spices
RULES: Green glass water-filled containers will be provided
for the display of all herbs & spices (except Corsican
Mint) entered in Division 22. Whenever possible, exhibitors
should cut herb stalks sufficiently long (9+ inches) to permit
trimming to an appropriate length for the container provided
at the time of entry.
Division 21 ~ Culinary Herbs
3 Stalks, preferably with flowers
class 1 Anise
class 2 Basil
class 3 Borage
class 4 Caraway
class 5 Chives
class 6 Coriander (Cilantro)
class 7 Dill
class 8 Fennel
class 9 Hyssop
class 10 Marjoram
class 11 Oregano
class 12 Parsley
class 13 Rosemary
class 14 Sage
class 15 Summer Savory
class 16 Tarragon
class 17 Thyme
class 18 Winter Savory
class 19 Other Unlisted Culinary Herbs
Division 22 ~ Mints
The following classes, except 3, will be entered with 3 stalks,
preferably with flowers.
class 1 Peppermint
class 2 Spearmint
class 3 Corsican Mint, 1 container
provided by exhibitor, 4” max
class 4 Other Unlisted Mint
Division 23 ~ Medicinal & Other Herbs
class 1 Catnip
class 2 Chamomile
class 3 Chervil
class 4 Lavender
class 5 Lemon Balm
class 6 Anise Hyssop
class 7 Other Unlisted Herbs
Division 24 ~ Herb Bouquet
Exhibitor’s Choice, of five to ten freshly cut herbs (at least
five of which must have flowers) attractively arranged in
a vase provided by the exhibitor. In addition to the usual
criteria, judges will consider color, arrangement, and overall
presentation of the entry.
Division 25 ~ Herb Vinegar
1 jar of any herbal vinegar plus arrangement of herbs used
to make the vinegar. Exhibit must contain freshly cut herbs,
displayed both inside the jar and attractively arranged outside
the basket or plate, provided by exhibitor, as if the vinegar
and fresh herbs were intended as a gift. In addition to the
usual criteria, judges will consider color, arrangement,
and overall presentation of the entry.
Fruits & Berries
NOTE: Only mature fruit should be entered. Immature fruit will
be disqualified and receive no ribbon or premium points.
Division 26 ~ Tree Fruits,
3 fruits for each class
Class 1 APPLEs Red, any variety
class 2 apples Green, any variety
class 3 Yellow or Translucent,
any variety
class 4 Other or Crab Apple
Class 5 PEAR, bartlett
class 6 pear other variety
Class 7 PLUM
class 8 PRUNE
Class 9 CHERRY1 pint in Exhibitor’s box, any variety
Class 10 fig, any variety
class 11 peach
class 12 OTHER TREE FRUIT
Division 27 ~ Berries
1 Pint in exhibitors box
Class 1 Strawberry Red
class 2 strawberry other
Class 3 RASPBERRY, any variety
Class 4 BLACKBERRY, any variety
Class 5 BLUEBERRY, any variety
Class 6 Current, any variety
class 7 huckleberry
class 8 other berries
Division 28 ~ Melons 1 Fruit
Class 1 WATERMELON, any variety
Class 2 canteloupe
class 3 OTHER MELON
Division 29 ~ Nuts
1 Pint unshelled in exhibitors box, may be from last season
Class 1 filbert
class 2 hazelnut
class 3 Walnut
class 4 other unlisted
Division 30 ~ Honey
NOTE: All honey must be extracted and displayed in a sealed
pint or quart jar provided by the exhibitor.
Class 1 bee honey
class 2 comb
class 3 bee pollen
class 4 other unlisted HONEY
Division 31 ~ Hay Bale King
Premium Points: Blue 15, Red 12, White 8
NOTE: All exhibits must be in bale form (2’ x 2’ x 4’ or thereabouts).
LIMIT one bale per farm. Hay shall be judged on its nutrient
value as forage for stock (primary consideration): cleanliness,
compactness, and suitability for over winter storage.
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