ENTRY DAY: Monday, August 9, 2010.
From 10:00am to 8:00pm

 
For more important rules please go to the General Rules page. 

SECTION I - FRUITS

CLASS 1 - Apples

• Premiums: 1st - $5.00; 2nd - $4.00; 3rd - $3.00

LOT

1. Beacon, 5 specimens
2. Haralson, 5 specimens
3. Honey Crisp, 5 specimens
4. Regent, 5 specimens
5. Any other variety not listed, 5 specimens

SECTION I - FRUITS

CLASS 2 - Crab Apples

• Premiums: 1st - $5.00; 2nd - $4.00; 3rd - $3.00

LOT

1. Centennial, 10 specimens
2. Chestnut, 10 specimens
3. Dolgo, 10 specimens
4. Whitney, 10 specimens
5. Any other variety not listed, 10 specimens

SECTION I - FRUITS

CLASS 3 - Plums

• Premiums: 1st - $5.00; 2nd - $4.00; 3rd - $3.00

LOT

1. LaCrescent, 5 specimens
2. Mount Royal, 5 specimens
3. Superior, 5 specimens
4. Toka, 5 specimens
5. Underwood, 5 specimens
6. Any other variety not listed, 5 specimens 

SECTION I - FRUITS

CLASS 4 - Other Fruits

• Premiums: 1st - $5.00; 2nd - $4.00; 3rd - $3.00

LOT

1. Apricots, 5 specimens
2. Grapes, 1 cluster
3. Pears, 5 specimens
4. Raspberries, 1/2 pint
5. Strawberries, 1/2 pint
6. Any other fruit not listed, 5 or 12 specimens

SECTION I - FRUITS

CLASS 5 - Collections

• Premiums: 1st - $8.00; 2nd - $7.00; 3rd - $6.00

LOT

1. Collection of three or more varieties of apples, 3 specimens of each variety correctly labeled.

SECTION II - VEGETABLES AND POTATOES

Exhibit Preparation: To assist in selecting and preparing Vegetables for exhibit the following suggestions are made.  Entries should be of uniform size, shape, color, free of insects, disease and mechanical damage.

BEANS - The ends of pods should not be broken off, do not trim the stems, wipe clean but do not wash.

BEETS, CARROTS, PARSNIPS, RUTABAGAS, TURNIPS - Mature specimens, tops trimmed to 1 1/2 to 2" above the crown. Trim tap root of carrots to 1", beets and turnips to 2", parsnips to 1/2" root diameter and rutabagas to 1" root diameter.

BROCCOLI - Heads should be dark or purplish green and compact: avoid yellow leaves. Cut stem to 5-6" from the top of head.

BRUSSELS SPROUTS - Select uniform, firm, well shaped, green sprouts, trim stem to 1/4".

CABBAGE - Stems should be cut about 1/4" below the head. Remove all blemished or broken leaves but care should be taken not to peel heads to much. Leave 2-3 outside wrapper leaves.

CAULIFLOWER - Heads should be white, stems should be cut so as to leave 4-6 leaves. Outer trimmed to 1-2" above the white head.

CELERY - Remove roots of stalk and trim the butt to form a triangle or pyramid.

CORN, SWEET - Leave 2 banner leaves on husks, don't remove to much husk. Trim brown silks back to 1" from tip, trim excess shank at base of ear to 1".

CUCUMBERS - For pickling select 3-5", slicers 6-10". All should be of uniform shape, size and color. Leave 1/4" of uniform stem attached, soft brush clean.

EGGPLANT - Uniform in color, free from bronzing and greening, stem should be trimmed to 1 1/2" - 2".

KOHLRABI - Ball should be 2-3" in diameter with the root removed just below the ball. Trim back leaves on upper one third of ball to 4-6".

ONIONS- Specimens should be mature and thoroughly cured. Do not peel, only outer scales that are broken or discolored should be removed. Small basal roots should be trimmed to a uniform 1/2". Do not wash, wipe or brush. Trim dried twisted tops to a uniform 1-2".

PEPPERS - Specimens should be uniform in size, shape and color. Trim stems  to a uniform 1/2-1".

POTATOES - Uniform in size, shape, and color. Washing is permitted but so not blemish skin.

PUMPKINS - Should be mature and of uniform size, shape and color. Stems should be attached to fruits and trimmed to 2". Wipe clean, do not wash.

SQUASH, SUMMER - Select small to medium size fruits. Leave 1/2" stem.

SQUASH, WINTER - Mature specimens of uniform size and shape, trim stems to uniform 2-3".

SWISS CHARD - Fresh, crisp and bright leaves. Trim off roots and trim butts to a pyramid shape.

TOMATOES - Uniform size, shape and color. Remove stems, fruits should be shown with the stem scar down.

WATERMELON - Mature fruits, leave on 1" of stem on each melon. Wipe clean but do not wash.

SECTION II - VEGETABLES AND POTATOES

Class 6 - Vegetables

• Premiums: 1st - $5.00; 2nd - $4.00; 3rd - $3.00

Lot 

1. Beans, green in pod, 12 specimens
2. Beans, yellow in pod, 12 specimens
3. Beans, lima in pod, 12 specimens
4. Beans, purple in pod, 12 specimens
5. Beets, 5 specimens
6. Broccoli, 2 heads
7. Brussel sprouts, 12 sprouts
8. Cabbage, pointed, 2 heads
9. Cabbage, round, 2 heads
10. Cabbage, flat, 2 heads
11. Cabbage, red, 2 heads
12. Cabbage, savoy, 2 heads
13. Carrots, 5 specimens
14. Cauliflower, 2 heads
15. Celery, 2 plants
16. Cucumber, slicing, 5 specimens
17. Cucumber, pickling 3-5", 12 specimens
18. Cucumber, pickling 2-3", 12 specimens
19. Cucumber, burpless, 5 specimens
20. Egg Plant, 2 specimens
21. Garlic, 5 specimens, this years garlic
22. Gourds, 5 specimens with stems
23. Ground Cherries in husks, 12 specimens
24. Herbs, 6 varieties cut, each variety in an individual bottle
25. Herbs, 3 varieties, planted ihn individual pots
26. Leek, 5 specimens
27. Kohlrabi, green, 5 specimens
28. Kohlrabi, purple, 5 specimens
29. Muskmelon, 2 specimens
30. Okra, green, 12 specimens
31. Okra, red, 12 specimens
32. Onions, red globe, 5 specimens
33. Onions, flat, yellow, 5 specimens
34. Onions, flat, white, 5 specimens
35. Onions, yellow globe, 5 specimens
36. Onions, white globe, 5 specimens
37. Onions, green table, 12 specimens
38. Ornamental Corn, 2007 crop, 5 ears
39. Parsnip, 5 specimens
40. Peppers, bell, green, 5 specimens
41. Peppers, bell, any other color, 5 specimens
42. Peppers, long, 5 specimens
43. Peppers, yellow banana, 5 specimens
44. Peppers, small cayenne, 5 specimens
45. Peppers, long cayenne, 5 specimens
46. Peppers, jalapeno, 5 specimens
47. Peppers, any other, 5 specimens
48. Popcorn, 2008 crop, all one color, 5 ears, husk removed
49. Pumpkin, field greater than 10", 2 specimens
50. Pumpkin, small pie, 2 specimens
51. Pumpkin, small miniature, 3 specimens
52. Rutabaga, 2 specimens
53. Squash, acorn, 2 specimens
54. Squash, buttercup, 2 specimens
55. Squash, butternut, 2 specimens
56. Squash, golden straight neck, 6-8" long, 5 specimens
57. Squash, golden turban, 2 specimens
58. Squash, patty pan, 5 specimens
59. Squash, vegetable spaghetti, 2 specimens
60. Squash, any other winter, 2 specimens
61. Squash, zucchini, 6-8" long, 5 specimens
62. Squash, any other summer, 5 specimens
63. Sweet Corn in husk, 5 specimens
64. Swiss Chard, 2 plants (can be staged in water)
65. Tomato, large, red, 5 specimens
66. Tomato, medium, red, 5 specimens
67. Tomato, large, yellow, 5 specimens
68. Tomato, medium, yellow, 5 specimens
69. Tomato, cherry, small red 1-1 1/2" or less, 12 specimens
70. Tomato, grape, small red 1-1 1/2" or less, 12 specimens
71. Tomato, small yellow, 1-1 1/2" or less, 12 specimens
72. Tomato, heirloom, large, 5 specimens
73. Tomato, heirloom, medium, 5 specimens
74. Tomato, roma (paste), 5 specimens
75. Tomato, other paste, must have variety name
76. Turnip, 5 specimens
77. Watermelon, 2 specimens
78. Any other named vegetable, must have variety name

SECTION II - VEGETABLES AND POTATOES

Class 7 - Vegetable Collection

• Premiums: 1st - $15.00; 2nd - $10.00; 3rd - $8.00; 4th - $5.00

Lot

1. Display of vegetables from one garden labeled as to variety. Not less than eight kinds or more than 15 kinds. Quantity of each kind should be the same as required in Class 6 above. Display will be judged on the basis of the following

VEGETABLE COLLECTION SCORECARD

SECTION II - VEGETABLES AND POTATOES

Class 8 - Potatoes

• Premiums: 1st - $5.00; 2nd - $4.00; 3rd - $3.00

Lot

1. Anoka, 10 specimens
2. Kennebeck, 10 specimens
3. Norgold Russel, 10 specimens
4. Norland, 10 specimens
5. Red Pontiac, 10 specimens
6. Russet Burbank, 10 specimens
7. Superior, 10 specimens
8. Sweet, 10 specimens
9. Any other white variety not listed, 10 specimens
10. Any other red variety not listed, 10 specimens
11. Any other russet variety not listed, 10 specimens

SECTION II - VEGETABLES AND POTATOES

Class 9 - Unusual Vegetables

• Premiums: 1st place each class - $5.00

Lot

1. Largest Cabbage (by weight)
2. Largest Pumpkin (by size/weight)
3. Largest Squash (Maxima Cucurbita by size/weight) no zucchini
4. Largest winter Squash (by size/weight)
5. Largest diameter Sunflower, 8" minimum
6. Tallest Corn plant, potted for display
7. Largest Cucumber
8. Largest Tomato (by weight)

SECTION II - VEGETABLES AND POTATOES

Class 10 - Patio Container Garden

Containers may include one or more varieties

• Premiums: 1st - $5.00; 2nd - $4.00; 3rd - $3.00

Lot

1. Vegetables (excluding tomatoes)
2. Herbs
3. Potted Tomato

SECTION II - VEGETABLES AND POTATOES

Class 11 - Vegetables (Youth)

To be exhibited by children 6-16 years old.  Must be present to stage their own vegetables.

• Premiums: 1st - $5.00; 2nd - $4.00; 3rd - $3.00

Lot

1. Beans, green in pod, 6 specimens
2. Beans, yellow in pod, 6 specimens
3. Carrots, 5 specimens
4. Peppers, bell, green, 5 specimens
5. Peppers, any other, 5 specimens
6. Squash, zucchini 6-8" long, 3 specimens
7. Sweet Corn in husk, 3 specimens
8. Tomato, red, 3 specimens
9. Tomato, small red, 6 specimens
10. Onions, red, 5 specimens
11. Onions, yellow, 5 specimens
12. Onions, white, 5 specimens
13. Vegetable, other, 3 specimens
14. Cucumbers, pickling 2-5", 12 specimens
15. Cucumbers, slicing, 5 specimens
16. Cucumbers, burpless, 5 specimens
17. Gourds, 5 specimens

SECTION II - VEGETABLES AND POTATOES

Class 12 - Five-Vegetable Collection (Youth)

To be exhibited by children 6-16 years old. Must include the following labeled as to variety (See class 7 for specifications)

• Premiums: 1st - $7.00; 2nd - $6.00; 3rd - $5.00

Lot

1. 6 Beans, 1 variety;   3 Carrots, 1 variety;   1 Squash, 1-2" stems;   3 Sweet Corn, 1 variety;   3 Tomatoes, 1 variety