Mercer County Fair

Home, Hobby & Garden Showcase
Horticulture – Division 20

Overall Superintendent – Rita Skraba 701-870-0356

Exhibits must remain until 3 p.m. Sunday, or prize money will be withheld.
No early releases.


Mercer County Fair

Home, Hobby & Garden Showcase


  1. Specimens must be exhibited on a plate or in a low sided box, covered with plastic wrap or put in a plastic bag. Cover will be removed before judging.
  2. Instructions for preparing vegetables for exhibit are on page __.

 Horticulture – Division 20

The exhibit requires the exact number of specimens to be eligible for awards

Lot Vegetables

279 – Asparagus

280 – Beans

281 – Beets

282 – Broccoli

283 – Cabbage

284 – Carrots

285 – Cumbers- pickling

286 – Cucumbers – slicers

287 – Dill

288 – Eggplant

289 – Garlic

290 – Kohlrabi

291 – Lettuce

292 – Onions

293 – Peas

294 – Peppers – hot

295 – Peppers – sweet

296 – Potatoes

297 – Pumpkins

298 – Radishes

299 – Rhubarb

300 – Squash, summer

301 – Squash, zucchini

302 – Squash, other

303 – Tomatoes

304 – Tomatoes, cherry or pear

305 – Watermelon

306 – Sweet corn

307 – All other, please label

308 – Garden special – 6 different vegetables, your choice

Lot Herbs – 4” container

309 – Basil

310 – Chives

311 – Cilantro

312 – Parsley

313 – All other, please label


Fruits & Berries

314 – Apples

315 – Juneberries

316 – Plums

317 – Raspberries, 1 pint

318 – Strawberries, 1 pint

319 – All other, please label



Note: Instructions for preparing vegetables for exhibit are located on page 15.

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


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 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 fi rm 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 stringless.

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.