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Horticulture, Fruit, Herbs, Forage
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DIVISION D - VEGETABLE, FRUIT, HERBS, FORAGE:

Superintendents: Richard and Judy Zurn

Premiums $3.00 - $2.00- $1.00

There will be a Grand and Reserve Grand Champion ribbon in each class.

 

You can enter up to 2 entries per lot.

Class 1 - Garden Vegetables

Vegetables are not to be skinned or scrubbed.  Tap root should be trimmed to 1 1/2 inches.  Tops should be trimmed off to 1 1/2 inch to 2 inches above the crown.  Leave few outer leaves on cabbage. 

LOT-

1. Beans, green (9)

2. Beans, yellow (9)

3. Beans, purple (9)

4. Beets (6)

5. Broccoli (1)

6. Cabbage, early (1)

7. Cabbage, red (1)

8. Carrots (6)

9. Cantaloupe (2)

10. Cauliflower (1)

11. Corn, sweet, yellow (5 in husks)

12. Corn, sweet, white (5 in husks)

13. Cucumber, pickling, 3-5 inches long (6)

14. Cucumber, slicing, 6-10 inches long (3)

15. Eggplant (2)

16. Garlic (3 bulbs)

17. Gourds, any variety (2) 

18. Kohlrabi, 2-3 inch ball (2)

19. Lettuce, leaf (entire plant) (1)

20.  Onions, yellow (4)

21. Onions, white (4)

22. Onions, purple (4) 

23. Peas, green (9 in pod)

24. Peas, snap (9 pods)

25. Peppers, sweet (3)

26. Peppers, hot (3)

27. Potatoes, Norland (6)

28. Potatoes, Pontiac (6)

29. Potatoes, Russet (6)

30. Potatoes, Kennebec (6)

31. Potatoes, Other (6)

32. Pumpkins, Mini 6 inch or less (2)

33. Pumpkins, over 6 inches (1)

34. Radish, (6)

35. Rhubarb, leaves trimmed (6 stalks)

36. Squash, summer, 6-8 inches (2)

37. Squash, Zucchini 6-8 inches (2)

38. Squash,round, scallop (2)

39. Squash, summer, other variety (2)

40. Squash, acorn (2)

41. Squash, Buttercup (2)

42. Squash, winter, other variety (2)

43. Spinach, leaf, entire plant (1)

44. Tomatoes, cherry, one inch or less  (12)

45. Tomatoes, cherry, over one inch, remove stems (6) 

46. Tomatoes, red slicing  (4, remove stems)

47. Tomatoes, yellow (4) 

48. Turnips (6)

49. Watermelon (2)

50. Any other vegetable (4 if small, 2 if large)

            Number of vegetables in display should be the same as listed in the Lot Number (for example: carrots (6) etc).

 

Class 2 - Fruit

LOT-

1. Apples, crab (5)

2. Apples, large (5)

3. Cherries, any type (12)

4.  Currants, (1 cup)

5.  Gosseberries, (1 cup)

6.  Grapes (2 clusters)

7. Plums (5)

8. Raspberries (remove stems, 1 cup)

9. Strawberries-pint box (1)

10. Wild Chokecherries (1 cup) 

11. Any other wild berries, labeled (1 cup)

12. Any other fruit

 

Class 3 - Herbs, 3 stems of each

LOT-

      1. Basil, sweet

      2. Basil, purple 

      3. Dill 

      4. Oregano

      5. Cilantro

      6. Sage

      7. Thyme

      8. Fennel

      9.  Margoram

     10. Rosemary

     11. Mint

     12. Parsley

     13. Chives

     14. Any other herb


Class 4 - Forage, Hay & Grain

LOT-

1. Alfalfa, sheaf, green

2. Alfalfa, cured (3 bundle tied, in bag)

3. Mix or grass hay, cured (3 inch bundle tied)

4. Oats-sheaf

5. Barley-sheaf

6. Rye-sheaf

7. Wheat, spring-sheaf

8. Soybeans-sheaf

9. Corn, silage- 6 stalks, tied, no roots

10. Sunflower, 5 stalks tied, no roots

11. Sugarbeet, group of 4

12. Other

***Grain bundles 3 in diameter, leave stripped and tied in 3 places, include variety label on each bundle.

 

Class 6 - Grain Threshed, 1 Quart Samples

LOT-

1. Barley

2. Oats

3. Soybeans

4. Spring Wheat

5. Other