Dept 19: Town and Country Horticulture

Sunday 2–6 PM: Drop off large entries, table settings, potted plants, natural wonders (dried).
Monday 9–4:30: Entry Day - as early in the day as possible. Doors close promptly at 4:30 p.m. for judging.
Sunday, Closing day from 6:00 -7:00 PM. EXHIBIT RELEASE & PREMIUM PICK-UP.

Items not picked up may be retrieved the following week during Fair office hours.

General Rules (please read & follow all rules and Class guidelines carefully):
1. Entry is open to any resident of Mower County and surrounding counties. Divisions are OPEN to all ages, unless listed for YOUTH (Ages 17 and under). Only one entry per Class unless otherwise noted in the rules. If unsure of the appropriate Division and Class, please call the Superintendent or ask on entry day.
2. All entries competing for premiums must be grown and prepared by the exhibitor, and in the current year, unless otherwise noted.
3. Each entry must contain the exact amount or number specified in each Division and Class, and be displayed on provided trays. Write the name of the variety on your entry tag, if known. More points may be awarded for named specimens.
4. Clean the surface only. Items must not be scrubbed, or the surface texture changed. Follow instructions for display and trimming for each Class.
5. Items showing signs of disease, pests or spoilage will not be judged. Perishable items that spoil may be removed after judging, preserving the ribbon or award in place.
6. The fair staff, volunteers or Fair Board is not responsible for loss or damage to exhibits or containers.
7. Judges’ decisions are final and are based on the entry’s worthiness. Based on the number of entries in a single Class, judges may create sub classes for awards (e.g. color, variety).
8. Judges are not required to award ribbons for each place in a Division or Class. This includes Grand and Reserve Champion ribbons.

Class
01. Beacon 06. Honey Gold
02. Duchess 07. McIntosh
03. Fireside 08. Northwest Greening
04. Haralson 09. Sweet Sixteen
05. Honeycrisp 10. Any other variety

Class
01. Centennial
02. Chestnut
03. Dolgo
04. Whitney
05. Any other variety (Must write the NAME on the printed tag)

Class

01. La Crescent
02. Mt. Royal
03. Pipestone
04. Superior
05. Sapa
06. Toka
07. Any other variety (Must write the NAME on the printed tag)

Class

01. Grapes any blue variety
02. Grapes any red variety
03. Grapes any white variety
04. Grapes – beta (cross with wild grape)

01. Blackberries (plate of 12) [no stems or cores]
02. Blueberries (plate of 12)
03. Ground Cherries (plate of 12)
04. Muskmelon or Cantaloupe (1 specimen)
05. Pears (5 specimens)
06. Raspberries, Red (plate of 12) [no stems or cores]
07. Rhubarb, pulled (3 stalks) (with no more than 1 inch of leaf on stalk)
08. Watermelon large (1 specimen) [trim stem 1 inch]
09. Watermelon miniature (1 specimen)
10. Any other fruit – specimen numbers similar to sizes above. (Write NAME on the printed tag)

01. Walnuts in shell (5 specimens) 03. Walnuts shelled (small jar) (e.g. ½ pint)
02. Hazelnut shelled (10 specimens) 04. Any other in or out of shell (5-10 specimens) ……………… (Write NAME on the printed tag)

01. Apples, 3 or more varieties – 2 specimens of each
02. Crab Apples, 3 or more varieties – 5 specimens of each
03. Berries 3 or more varieties – 5 specimens of each
04. Grapes 3 or more varieties – 1 small bunch each
05. Plums 3 or more varieties – 2 specimens of each
06. Artistic Display of Fruit – 3 or more different varieties

Class
01. Winter wheat (P)
02. Oats (P) or (C)
03. Barley (P)
04. Soybeans (P)
05. Shelled corn hybrid (P)
06. Ear corn, dry, hybrid - 5 ears (P)
07. Ear corn, dry, Indian or Rainbow – 5 ears (P)

Class
01. Soybeans
02. Clover
03. Oats
04. Alfalfa

01. Baled hay – minimum of 12 inches, tied
02. Tallest stalk of corn [measured from top of soil level by Superintendent at the time of entry]

Class
01. Kennebek
02. Norland
03. Red Pontiac
04. Russet
05. Any Fingerling potato (20 specimens)
06. Any other red variety [must be named]
07. Any other white variety [must be named]
08. Any other color [must be named]

01. Bicolor sweet corn
02. White sweet corn
03.Yellow sweet corn
04. Any other [must be named]

Class [do not wash except to remove loose soil and follow Class instructions]
01. Beans climbing (8 specimens) [leave stem attached, no constrictions between seeds]
02. Beans green (8 specimens) [leave stem attached, no constrictions between seeds]
03. Beans purple (8 specimens) [leave stem attached, no constrictions between seeds]
04. Beans wax (8 specimens) [leave stem attached, no constrictions between seeds]
05. Beets (3 specimens) [trim tops to 1-2 inches above crown; leave 1-2 inches of tap root]
06. Broccoli (1 crown) [cut stem 5 to 6 inches from top of head]
07. Cabbage green flat (1 head) [trim stem ¼ to ½ inch below the head; leave 2-3 outside wrapper leaves]
08. Cabbage green round (1 head) [trim stem ¼ to ½ inch below the head; leave 2-3 outside wrapper leaves]
09. Cabbage red (1 head) [trim stem ¼ to ½ inch below the head; leave 2-3 outside wrapper leaves]
10. Carrots (3 specimens) [trim tops to 1-2 inches above crown; leave 1-2 inches of tap root]
11. Cauliflower (1 head) [cut stems so as to leave 4-5 outer wrapper leaves]
12. Celery (1 bunch) [trim base evenly to about 1 inch; remove leaves of stalk until color is uniform]
13. Cucumber pickling -under 3” long (6 specimens) [trim stems evenly to ¼ to ½ inch]
14. Cucumber pickling - 3” to 5” long (3 specimens) [trim stems evenly to ¼ to ½ inch]
15. Cucumber slicing, 5” to 10” long (3 specimens) [trim stems evenly to ¼ to ½ inch]
16. Cucumber seedless Asian, over 8” long (3 specimens) [trim stems evenly to ¼ to ½ inch]
17. Dill any variety – (3 specimens) [in water]
18. Eggplant egg shaped (1 specimen) [trim stems 1 ½ to 2 inches]
19. Eggplant cylindrical (1 specimen) [trim stems 1 ½ to 2 inches]
20. Eggplant globular (1 specimen) [trim stems 1 ½ to 2 inches]
21. Garlic (3 specimens) [trim roots to ½ inch and trim stems evenly]
22. Gourd’s ornamental, small (includes mini pumpkin) (5 specimens) [trim stems 1 ½ to 2 inches]
23. Herbs freshly cut, labeled (3 even stems) [potted herbs may be submitted in Department 18]
24. Kohlrabi any color (3 specimens) [trim leaves on upper 1/3 to 4-6 in.; remove lower leaves & root]
25. Leeks (3 specimens) [trim roots to ½”, trim leaves to uniform length]
26. Onion green or pulling (3 specimens) [trim roots to ½” do not peel; trim tops 3 inches above the white]
27. Onion red (3 specimens) [do not peel; trim tops to uniform 1-2 inches; trim roots to ½ inch]
28. Onion white (3 specimens) [do not peel; trim tops to uniform 1-2inches; trim roots to ½ inch]
29. Onion yellow (3 specimens) [do not peel; trim tops to uniform 1-2inches; trim roots to ½ inch]
30. Peas edible pod (8 specimens) [leave stems attached]
31. Peas garden variety (5 specimens) [leave stems attached]
32. Pepper hot red (3 specimens) [trim stems to uniform length ½ to 1 inch]
33. Pepper hot yellow (3 specimens) [trim stems to uniform length ½ to 1 inch]
34. Pepper jalapeno (3 specimens) [trim stems to uniform length ½ to 1 inch]
35. Pepper hot any other variety named (3 specimens) [trim stems to uniform length ½ to 1 inch]
36. Pepper sweet green or red (3 specimens) [trim stems to uniform length ½ to 1 inch]
37. Pepper sweet yellow (3 specimens) [trim stems to uniform length ½ to 1 inch]
38. Pepper sweet any other variety named (3 specimens) [trim stems to uniform length ½ to 1 inch]
39. Pumpkin field (1 specimen) [trim stem to 2 inches]
40. Pumpkin round pie type (1 specimen) [trim stem to 2 inches]
41. Radish (6 specimens) [refrigerate before exhibiting; secure bunch with leaves, roots washed]
42. Root vegetables for table use named (i.e. parsnip, rutabaga, turnip) – (3 specimens) [trim tops to 1-2 inches above crown; leave 2 inches of tap root]
43. Squash summer crook neck (3 specimens) 6” to 8” [trim stem to ½ inch]
44. Squash summer zucchini (3 specimens) under 10” [trim stem to ½ inch]
45. Squash summer any other variety, named (3 specimens) [size per named variety, trim stem to ½ inch]
46. Squash winter acorn (1 specimen) [leave stem attached, trim to 2 – 3 inches]
47. Squash winter buttercup (1 specimen) [leave stem attached, trim to 2 – 3 inches]
48. Squash winter butternut (1 specimen) [leave stem attached, trim to 2 – 3 inches]
49. Squash winter Hubbard type (1 specimen) [leave stem attached, trim to 2 – 3 inches]
50. Squash winter any other variety (1 specimen) [must be named, leave stem attached, trim to 2 – 3 inches]
51. Tomato mini cherry or grape cluster type – (1 cluster) [show one cluster]
52. Tomato cherry over .75 inch (6 specimens) [uniform size, shape, color; remove stems]
53. Tomato paste Roma type (3 specimens) [uniform size, shape, color; remove stems]
54. Tomato pear small yellow (6 specimens) [uniform size, shape, color; remove stems]
55. Tomato red (3 specimens) [uniform size, shape, color; remove stems]
56. Tomato any other variety (3 or 6 specimens), depending on size [must be named, uniform size, shape, color; remove stems]
57. Any other small vegetable not listed above (less than 4.5 inches) – (3 specimens) [must be named]
58. Any other large vegetable not listed above (more than 5 inches) – (1 specimen) [must be named]
59. Garden Creature, created with mostly WHOLE vegetables [Division 14 only – YOUTH – please print age of entrant on printed tag] More than one entry per family allowed.
60. Largest vegetable – [Please add a label with the variety and a story to go with it]

Class
01. Home Garden Collection - Collection showing six kinds of garden produce, artistically arranged, in one box or basket.
02. Culinary Herb Collection – 3 stems each of 5 varieties, labeled (may be fresh or dried)
03. Braided Garlic Rope for drying - minimum 12 inches long
04. Braided Onion Rope for drying - minimum 12 inches long
05. Pepper Ristra, fresh pepper drying - minimum of 12 inches long or wreath form
06. Garden Scarecrow - not to exceed 6 ft. in height (must be able to stand freely).