Crops & Vegetables

CROPS and VEGETABLES DEPARTMENT

Entry Period: TUESDAY, July 23, 9 am – 5 pm

                      WEDNESDAY, July 24, 9 am – 1 pm

       Judging: WEDNESDAY,  July 24, 1 pm

 

Entry Rules and Procedures

• Exhibits should be clean, free from disease, smooth, uniform, and true to type.
• Make note of variety when entering each exhibit. 
• Entries will be judged based on quality, cleanliness, trueness to type and variety, and conformation to special instructions for Division and/or Class.
• The Fair will provide plates, jars, and berry baskets for exhibits. 
• Avoid extreme size except in Division B (Largest Vegetable).
• Entries will not be accepted after 1pm on July 28th.
• All entries not picked up by Friday, August 6, will be discarded. 
• Entries for the purpose of display and education only are welcomed, encouraged, and will not be judged.

 

Definitions:

• Bunch: Market bunch tied with rubber band, string or metal fastener
• Field-grown: Grown in the ground; with or without raised beds and row covers

 

VEGETABLES

 

DIVISION A FIELD-GROWN

Class 01 Bean (6 uniform pods, leave ¼” stem)

Class 02 Beet (3, trim both stem & tap root to 1”)

Class 03 Beet Greens (5 leaves in water)

Class 04 Broccoli (1 head with 5-6” stem)

Class 05 Brussel sprout (5 uniform sprouts)

Class 06 Cabbage, green (1 head, ¼” core to hold leaves firmly, trimmed to 3 wrapper leaves)

Class 07 Cabbage, red (1 head, ¼” core to hold leaves firmly, trimmed to 3 wrapper leaves)

Class 08 Carrot (5, trim stem to 1”)

Class 09 Cauliflower (1 head, ¼” core to hold leaves firmly, trimmed to 3 wrapper leaves, leaves must be level to head)

Class 10 Celery (1 plant, trim root to a pyramid)

Class 11 Corn (3 ears, silk trimmed to 1”)

Class 12 Cucumber (3, 10” max, stems cut to ½”)

Class 13 Endive (1 plant in water)

Class 14 Garlic (5, trim roots and neck to ½”)

Class 15 Kale (5 leaves in water)

Class 16 Kohlrabi (1, trim leaves flush to sides, leave a few small leaves on top center, trim root flush to bottom)

Class 17 Leek (3, leaves may be trimmed, trim roots to 1”)

Class 18 Lettuce, head (1 plant in water)

Class 19 Lettuce, leaf (1 plant in water)

Class 20 Mustard greens (5 leaves in water)

Class 21 Onion (3, trim roots to ½”)

Class 22 Pea (6 uniform pods, leave ¼” stem)

Class 23 Pea, edible (6 uniform pods, leave ¼” stem)

Class 24 Pepper (3, trim stem to ¼”)

Class 25 Pumpkin (1, stem at least 1” long)

Class 26 Potato, white (3)

Class 27 Potato, red (3)

Class 28 Potato, russet (3)

Class 29 Potato, Tlingit (3)

Class 30 Radish (5 with tops, trim taproot to 1”)

Class 31 Rhubarb (3 stalks pulled from the ground (not cut), with ½” of leaf)

Class 32 Spinach (1 bunch, trim roots to 1”)

Class 33 Squash (1, stem ½” long)

Class 34 Squash, green zucchini (3, 8-10” long, trim stem ½” long)

Class 35 Tomato, green (3 with stems)

Class 36 Tomato, ripe (3 with stems)

Class 37 Tomato, cherry (6 without stems)

Class 38 Turnip (3, trim both stem & tap root to 1”)

Class 39 Turnip greens (3 leaves in water)

Class 40 Other

 

DIVISION B LARGEST FRUIT OR VEGETABLE

(Must be clean, trimmed, edible, and larger than market size)

Class 01 Apple

Class 02 Beet

Class 03 Broccoli

Class 04 Cabbage

Class 05 Carrot

Class 06 Cauliflower

Class 07 Pumpkin

Class 08 Radish

Class 09 Strawberry

Class 10 Zucchini

Class 11 Other

 

DIVISION C HERB, FRESH

(1 tied bunch each – ½” in diameter with stem length of 4-20” and displayed in water)

Class 01 Anise 

Class 02 Catnip 

Class 03 Chive

Class 04 Comfrey 

Class 05 Dill 

Class 06 Oregano

Class 07 Parsley 

Class 08 Peppermint

Class 09 Rosemary 

Class 10 Sage 

Class 11 Spearmint 

Class 12 Summer savory 

Class 13 Sweet basil

Class 14 Sweet marjoram 

Class 15 Tansy

Class 16 Tarragon 

Class 17 Thyme 

Class 18 Other 

 

DIVISION D HERB, POTTED 

Classes same as Division C

 

DIVISION E CULTIVATED BERRY 

(½ pint, stems removed)

Class 01 Blueberry

Class 02 Cranberry

Class 03 Currant

Class 04 Gooseberry

Class 05 Strawberry

Class 06 Other

 

DIVISION F WILD BERRY 

(½ pint, stems removed)

Class 01   Blueberry

Class 02   Currant

Class 03   Highbush cranberry

Class 04   Huckleberry

Class 05   Lingonberry

Class 06   Raspberry

Class 07   Rosehip

Class 08   Serviceberry

Class 09   Other

 

DIVISION G GREENHOUSE/HOOP HOUSE GROWN

Class 01 Cucumber (3, 10” max, stems cut to ½”)

Class 02 Corn (max 3 ears)

Class 03 Eggplant (1, trim stem to ¼”)

Class 04 Pepper (3, trim stem to ¼”)

Class 05 Pumpkin (1, stem at least 1” long)

Class 06 Tomato (3 with stems)

Class 07 Tomato, cherry (6 without stems)

Class 08 Watermelon (1, stem 1” long)

Class 09 Other

 

DIVISION H DISPLAY

Class 01 Vegetable

Class 02 Fruit

Class 03 Other

 

CROPS

 

DIVISION I SHEAF GRAIN (one bunch)

Class 01 Barley

Class 02 Oat

Class 03 Wheat

Class 04 Other

 

TREE FRUITS

DIVISION J APPLE (3, remove stems)

Class 01 Cooking

Class 02 Sweet

Class 03 Crab

Class 04 Other 

 

DIVISION K CHERRY (½ pint, leave stems on)

Class 01 Bing 

Class 02 Royal Ann

Class 03 Pie

Class 04 Other 

 

DIVISION L OTHER FRUIT