Horticulture

Mercer County Fair
Horticulture – Division 28

Overall Superintendents – Stacy Welk, 873-5324 or Judy Brunmeier, 880-0326


 

Exhibits must remain until 4 p.m. Sunday, or prize money will be withheld.
No early releases.

  1. Specimens must be exhibited on a plate or in a low sided box. They may then

be covered with plastic wrap or put in a plastic bag, which will be removed before judging.

  1. No entry fee.
  2. Lots established for all common vegetables.
  3. Odd vegetables may be exhibited, but no awards will be given.
  4. Individuals are responsible for their exhibits at the close of the fair.
  5. Ribbons and premiums will be awarded: 1st $5, 2nd $4, 3rd $3.

 

Instructions for preparing vegetables for exhibit

  1. Select specimens of top quality and at prime maturity, the best stage for eating or storing.
  2. Exhibits for table use should be as fresh as possible.
  3. Clean and properly trim exhibits according to specifications.
  4. Select specimens free from disease, insect or mechanical injury.
  5. Specimens must be typical for the variety or type. Do not choose very small or very large specimens.
  6. Uniformity in size, shape, maturity, color and type is essential. When a lot calls for a collection of specimens, be sure that all specimens are as similar as possible.
  7. Clean vegetables with a soft brush or facial tissue to remove loose soil without skinning or bruising the exhibit. Avoid washing if possible. Do not oil or polish.
  8. The exhibit requires the exact number of specimens to be eligible for awards.

 

Vegetables

Asparagus – Trim to uniform length of 7-8 inches. Tie in two places with ribbon or rubber band.

Beans – Pods should be picked with ¼-1/2 inches of the calyx (stem) attached. Specimens should be well filled. Snap beans should be firm, tender and stringless.

Beets – Trim the tops to 1 inch in length. Specimens should be blocky, not angular. The neck should be narrow and shoulders smooth. Do not remove tap root, roots may be washed.

Broccoli – Harvest fresh or keep refrigerated until ready to exhibit. Remove all leaves below the head. Head should be at least 3 inches in diameter, stalk and head at least 6 inches long.

Cabbage – Heads should be firm and heavy for its size. Do not peel excessively.

Two layers of sound outer leaves should be left on. The stalk should not be longer than ½ inch.

Carrots – Do not remove tip of the root. Trim tops to a length of 1 inch. Shoulders should not be green or purple. Specimens should be straight and without side roots or root hairs.

Cauliflower – The curd should be at least 4 inches in diameter and uniformly pure white. Trim jacket leaves even with top of head. Some of the older leaves may be removed. Trim stem no longer than 1 inch.

Cucumbers – Pickling types should have ½ inch stem and be 2-5 inches long. Slicing types are to be 6-8 inches long with a diameter not exceeding 2 inches.

Dill – Cut seed heads with 10-12 inch stems, tie near lower end of stems and again just below seed heads.

Eggplant – The color should be deep purple or nearly black and a 1 inch stem attached.

Garlic See onions.

Kohlrabi – Roots should be removed just below the ball. Cut tops at base. Specimens should be uniform and of medium size, not hard or woody. Clean, but do not wash.

Lettuce (head) – Harvest fresh or place in plastic bag and store in the refrigerator until ready to exhibit. Remove the older outer leaves that show yellowing.

Onions – Onions should be well-matured. Necks should be thin, dry and approximately 1 inch long. Remove no more than one layer of skin to clean. Trim roots neatly ¾ inch from base

Onions Green – Trim tops to an even length, overall length of onions exhibited

6 to 8 inches. Up to ½ in diameter, straight, white stem and dark green leaves. Bulbs not enlarged. Even length. Table ready.

Parsnips – See carrots.

Peas – Pods should be picked with ¼-½ inches of the calyx (stem) attached.

Specimens should be well filled. Peas should be firm, tender and stringless.

Peppers – Leave stems 1 inch long. All specimens in the exhibit should have the same number of lobes.

Radishes – Leave 1 inch top. Wash and place six roots per plate. Harvest fresh or refrigerate until ready to exhibit. Specimen should be fresh, firm, crisp, good color, smooth and free of blemishes.

Rhubarb – Pull, do not cut stalks. Trim leaves so only 2 inches of leaf blade remains attached to stalk. Tie 6 stalks at both ends.

Rutabaga – Cut tops to 1 inch. Leave 2 inches of tap root.

Spinach – Remove roots, wash and keep fresh by refrigerator until ready to exhibit.

Squash (summer) – Select small to medium-sized fruits with a rind that is soft and easily punctured with thumbnail. Stem should be 2-3 inches long.

Squash (winter) Rind should resist the pressure of a thumbnail. Leave stems 2-3 inches long.

Swiss Chard See spinach.

Tomatoes – Remove stems.

Turnips – Specimens should not be over 2 ½ inches in diameter. Trim top to 1 inch. Leave 2 inches of tap root.

 

LOT    Vegetables                                             Number

2801   Asparagus …………………………………. 6 spears

2802   Beans (green)………………………………12 pods

2803   Beans (yellow)…….. ……………………..12 pods

2804   Beets….. ………………………………………6

2805   Broccoli …………………………………….. 1 head

2806   Cabbage …………………………………… 1 head

2807   Carrots ……………………………………..  6

2808   Caulifloweri ……………………………………1 head

2809    Cucumbers (pickling) ………………………6

2810    Cucumbers (slicers) ………………………..3

2811    Dill…………………… ………………………3 heads

2812    Eggplant…………………………………….. 1

2813   Garlic ………………………………………… 3 bulbs

2814    Kohlrabi…………………………………………3

2815   Lettuce (loose leaf) ……………………… 1 plant

2816   Lettuce (butterhead, bib) ……………… 1 plant

2817   Lettuce (other) ……………………………. 1 plant

2818   Onions (green – table)…………………. 6

2819   Onions (yellow)…………………………… 6

2820   Onions (white)…………………………….. 6

2821   Onions (all others)…………………………..6

2822   Parsnips………………………………………3

2823   Peas, snap (edible pod)……………….. 6 pods

2824  Peas, shell …………………………………. 6 pods

2825   Peas, snow (flat pod) …………………… 6 pods

2826    Peppers (green)……………………….3

2827   Peppers (red)………………………….3

2828    Peppers (banana))……………………3

2829    Peppers (jalapeno)……………………3

2830    Peppers (any other)……………………3

2831   Radishes (red) ……………………………. 6

2832  Radishes (all others) …………………… 6

2833  Radishes (white)…………………………. 6

2834   Rhubarb……………………………………..  6 stalks

2835   Rutabaga……………………….……….3

2836   Spinach …………………………………….. 3 leaves

2837    Squash (acorn)…………………………1

2838    Squash (buttercup)……………………..1

2839    Squash (butternut)………………………1

2840    Squash (hubbard)………………………1

2841   Squash (spaghetti)………………………1

2842    Squash (summer)……………………….1

2843    Squash (zucchini))………………………1

2844    Swiss Chard…………………..…………3 leaves

2845    Tomatoes (red) …………………………6

2846    Tomatoes (yellow) ………………………6

2847    Tomatoes (cherry) ………………………6

2848    Tomatoes (all others) ……………………6

2849    Turnips………………………….…………6

2850   Any other vegetables

2851   Vegetables in a pot

 

Garden Specials

LOT

2852   Special lot to show off the whole garden in one exhibit. Six vegetables, one of each. Your choice.

 

Herbs

LOT

2853   Planted in a 4″ container

2854   Basil…………………………………. 3 stems

2855  Chives ……………………………. 12 stems

2856   Cilantro …………………………….. 3 stems

2857  Dill ……………………………………3 heads

2858   Parsley……………………………… 3 stems

2859   Rosemary …………………………. 3 stems

2860   Other ……………………………….. 3 stems

Instructions for preparing fruits

Raspberries – Overripe berries are dull and soft and should be excluded. The fruit specimens should not contain a stem or core and are best displayed in baskets.

Do not use jars.

Strawberries – Exhibit ripe fruit, avoid fruit with green streaks. The caps and short stems should be left attached to the fruit specimens. Best displayed in baskets,

do not use jars.

 

LOT    Fruits and Berries                             Number

2861   Raspberries (fresh)……………………… 1 pint

2862 Strawberries (fresh) …………………….. 1 pint

2863  Other ………………………………………… 1 pint