Exhibit List

Pre-Registration for Open and Junior Livestock Shows

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https://mercer.fairwire.com

Mercer County Fair

Home, Hobby & Garden Showcase

 
 Instructions for preparing vegetables for exhibit – should be as fresh as possible.

Select specimens of top quality, at prime maturity (the best stage for eating or storing), free from disease, insect or mechanical injury, uniform in size (medium), shape, maturity, color and must be typical for the variety or type.

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. properly trim exhibits according to specifications

Vegetables

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

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.

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 & 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.

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.

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 string less.

Peppers – Leave stems 1 inch long. All specimens 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

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.

 

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