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DEPARTMENT A – AGRICULTURE
Superintendent- Laura Zollner
Phone 384-1301
The Agriculture Department is located under the Grandstand.
Judging -Monday 9 a.m. to noon
1. Entries can be placed on-line through August 7th, or entered from noon to 4 p.m. on Saturday and
Sunday before the Fair. All entries are due at these times. Exhibitors may enter only one entry
per lot.
2. Arrangements can be made with the Superintendent to come in as needed to freshen up exhibits.
If exhibits are not freshened up, the Superintendent reserves the right to remove or rearrange
the exhibits.
3. Entries may be picked up Sunday from 10 a.m. to 2 p.m.
4. Best of show ribbon will be awarded for the most blues awarded.
5. Only fruits and vegetables of marketable quality will be considered. Uniform size and maturity of
fruits and vegetables is important.
**For judging criteria visit http://www.whatcom.wsu.edu/ .Click on “Agriculture” on the left side of the page, scroll down to “fact sheets” and click on “How to Win a Blue Ribbon”. Fact sheets are also available at the Whatcom County Extension Office.
Important: Directions for selecting and preparing entries for Fair exhibition:
Be sure to bring the correct number of items required for each exhibit as listed below:
Root Vegetables: Leave tops 2 inches long on crops such as carrots, beets, parsnips, turnips and onions.
Beans: Tender and without strings. Uniformity is important. No noticeable bulges due to enclosed beans. Leave ½” stem.
Berries: Uniform size and maturity is important, enough to fill a hallock, (4” basket).
Cabbage: When peeling, leave one set of leaves that will be removed in preparing the cabbage for the table.
Carrots: Smoothness and genuine carrot color usually accompany good quality. Let dry and brush with soft brush. Leave tops 2” long.
Corn: Cut butts straight, leaving full silk and full ears. Do not remove husk.
Cucumbers: Use knife when picking. Leave 1/2 inch stem.
Green Onions: Do not trim tops, and leave roots.
Herb: Remove to 1 sheath (may be dried skin), leave roots attached. Leave tops 2 inches long, measure from shoulder.
Onions & Garlic: Remove to 1 sheath (may be dried skin), leave roots attached. Leave tops 2 inches long.
Peppers: Exhibit green or red only.
Potatoes: Good, average commercial size. Dig; let dry, brush with a soft brush.
Pumpkin & Squash: Exhibit varieties called for. Leave 2 inches of stem. Crookneck, Scallop, or Zucchini shell should be penetrable by thumbnail.
Sunflowers: Heads only, the main object should be the seeds.
Tomatoes: Green stems should not be removed. Use scissors.
Turnips: Good, average size. Do not remove root end. Leave tops 2” long.
$25.00 cash award and plaque to the Best of Show in Junior Divisions by Mount Baker Garden Club
DIVISION 1 – ADULT
DIVISION 2 - JUNIOR - 11-15 years of Age
DIVISION 3 - YOUTH - 10 years and Under
VEGETABLES
CLASS A – POTATOES
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PREMIUMS: |
4.00 |
3.00 |
2.50 |
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LOT NUMBER |
LOT NUMBER |
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1. Klondike Gold |
6 |
6. Red varieties |
6 |
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2. Long Russet, Norgold, Nooksack |
6 |
7. Round White |
6 |
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3. Long White |
6 |
8. Yellow varieties |
6 |
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4. Netted Gems or Russet Burbank |
6 |
9. Fingerlings |
6 |
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5. Purple varieties |
6 |
10. Any other Potato |
6 |
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CLASS B - ROOT VEGETABLES
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PREMIUMS: |
3.00 |
2.50 |
2.00 |
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LOT NUMBER |
LOT NUMBER |
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1. Beets, table |
6 |
10. Onions, yellow |
6 |
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2. Carrots, table |
6 |
11. Parsnips |
6 |
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3. Garlic, braid of 8 or more bulbs |
1 |
12. Radishes, tops cut 1/2" long |
6 |
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4. Garlic bulbs |
6 |
13. Rutabagas |
5 |
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5. Leeks |
6 |
14. Shallots |
6 |
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6. Mushrooms, cultivated |
6 |
15. Turnips |
6 |
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7. Onions, green |
6 |
16 Vegetables, other Root type |
6 |
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8. Onions, red |
6 |
17. Root Vegetable Oddities |
1 |
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9. Onions, white |
6 |
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CLASS C – VEGETABLES
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PREMIUMS: |
3.00 |
2.50 |
2.00 |
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LOT NUMBER |
LOT NUMBER |
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1. Beans, Blue Lake |
15 |
28. Peppers, hot |
6 |
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2. Beans, Broad |
15 |
29. Pumpkin, largest |
1 |
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3. Beans, Kentucky Wonder |
15 |
30. Pumpkins, stock |
2 |
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4. Beans, Scarlet Runner |
15 |
31. Rhubarb, stalks |
6 |
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5. Beans, French |
15 |
32. Spinach, plants |
6 |
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6. Beans, Wax |
15 |
33. Squash, Acorn |
2 |
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7. Beans, other varieties |
15 |
34. Squash, Banana |
2 |
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8. Beans, dry shell, full quart |
1 |
35. Squash, Buttercup |
2 |
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9. Broccoli, complete heads |
3 |
36. Squash, Butternut |
2 |
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10. Cabbage, largest head |
1 |
37. Squash, Crookneck |
2 |
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11. Cabbage, green |
2 |
38. Squash, Hubbard-green |
2 |
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12. Cabbage, red |
2 |
39. Squash, Italian Zucchini, green |
2 |
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13. Cauliflower |
2 |
40. Squash, Italian Zucchini, yellow |
2 |
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14. Cauliflower, largest head |
1 |
41. Squash, Marblehead |
2 |
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15. Celery, heads |
2 |
42. Squash, Sweetmeat |
2 |
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16. Chard, whole plants |
2 |
43. Squash, Table Queen |
3 |
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17. Corn, pop, ears |
6 |
44. Squash, White Scallop |
3 |
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18. Corn, sweet, ears |
6 |
45. Squash, Yellow Scallop |
3 |
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19. Cucumbers, pickling |
6 |
46. Squash, largest |
1 |
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20. Cucumbers, slicing |
6 |
47. Squash, any other variety |
2 |
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21. Kale, whole plants |
2 |
48. Tomatoes, green |
6 |
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22. Kohlrabi |
3 |
49. Tomatoes, red |
6 |
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23. Lettuce, head |
1 |
50. Cherry Tomatoes, green |
6 |
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24. Leaf Lettuce, whole plant, no roots |
1 |
51. Cherry Tomatoes, red |
6 |
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25. Peas |
15 |
52. Tomatoes, any other |
6 |
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26. Peas, edible pod |
15 |
53. Vegetables, any other |
3 |
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27. Peppers, sweet |
6 |
54. Vegetable Oddities |
1 |
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55. Tallest Corn Stalk |
1 |
CLASS D - SHEAF GRAINS, FORAGE PLANTS
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PREMIUMS: |
3.00 |
2.50 |
2.00 |
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LOT NUMBER |
LOT NUMBER |
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1. Barley, stem with ear |
6 |
5. Grass, stem with ear |
6 |
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2. Oats, stem with ear |
6 |
6. Sunflower, heads only |
1 |
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3. Rye, stem with ear |
6 |
7. Any other forage |
6 |
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4. Wheat, stem with ear |
6 |
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CLASS E – HERBS - Small bunch, except where noted
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PREMIUMS: |
3.00 |
2.50 |
2.00 |
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LOT NUMBER |
LOT NUMBER |
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1. Basil, bunch |
1 |
12. Peppermint, bunch |
1 |
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2. Chamomile, bunch |
1 |
13. Rosemary, bunch |
1 |
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3. Chives, bunch |
1 |
14. Sage, bunch |
1 |
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4. Coriander, bunch |
1 |
15. Savory, bunch |
1 |
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5. Dill, stalks, approx. 2' long |
3 |
16. Spearmint, bunch |
3 |
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6. Flavored Mint, bunch |
1 |
17. Tarragon, bunch |
1 |
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7. Heathers, bunch |
1 |
18. Thyme, bunch |
1 |
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8. Lavender, bunch |
1 |
19. Any other mint, bunch |
1 |
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9. Marjoram, bunch |
1 |
20. Any other, bunch |
1 |
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10. Oregano, bunch |
1 |
21. Other medicinal, culinary herbs |
1 |
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11. Parsley, bunch |
1 |
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FRUITS
CLASS F - APPLES
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PREMIUMS: |
3.00 |
2.50 |
2.00 |
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LOT NUMBER |
LOT NUMBER |
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1. Akane |
5 |
5. Jonagold |
5 |
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2. Crabapples |
5 |
6. Kings |
5 |
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3. Delicious, golden |
5 |
7. Transparent, yellow |
5 |
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4. Gravenstein |
5 |
8. Any other variety apple |
5 |
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CLASS G - PEARS
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PREMIUMS: |
3.00 |
2.50 |
2.00 |
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LOT NUMBER |
LOT NUMBER |
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1. Asian |
5 |
4. D'Anjou |
5 |
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2. Bartlett |
5 |
5. Flemish Beauty |
5 |
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3. Bosc |
5 |
6. Any other variety pear |
5 |
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CLASS H - OTHER FRUITS & BERRIES
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PREMIUMS: |
3.00 |
2.50 |
2.00 |
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LOT NUMBER |
LOT NUMBER |
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1. Apricots, on plate |
6 |
8. Peaches, on plate |
6 |
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2. Blackberries, hallock* |
1 |
9. Plums, on plate |
12 |
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3. Blueberries, hallock* |
1 |
10. Plums, Italian, on plate |
12 |
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4. Boysenberries, hallock* |
1 |
11. Raspberries, hallock* |
1 |
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5. Grapes, bunch |
3 |
12. Strawberries, hallock* |
1 |
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6. Loganberries, hallock* |
1 |
13. Any other small fruit, hallock* |
1 |
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7. Melons, on plate |
3 |
14. Other stone fruit, on plate |
1 |
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NUTS
CLASS J - NUTS (HUSKED) 2007 CROP
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PREMIUMS |
3.00 |
2.50 |
2.00 |
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LOT NUMBER |
LOT NUMBER |
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1. Almonds, on plate |
24 |
6. Filberts, Nooksack, on plate |
24 |
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2. Chestnuts, on plate |
24 |
7. Walnuts, Black, on plate |
24 |
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3. Filberts, Barcelona, on plate |
24 |
8. Walnuts, English, on plate |
24 |
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4. Filberts, Duchilly, on plate |
24 |
9. Any other nut, on plate |
24 |
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5. Filberts, Hall's Giant, on plate |
24 |
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PREMIUMS: |
10.00 |
7.50 |
6.00 |
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LOT NUMBER |
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10. Best Nut Exhibit |
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HONEY
1) All entries must be the product of the entrant's apiary and must have been produced within
12 months prior to the show.
2) Identifying labels attached to entries are forbidden.
3) All liquid honey shall not exceed 18.6% moisture.
4) Two jars of honey are needed unless otherwise noted.
5) Novelty jar judged on 50% honey quality and 50% presentation.
6) Lot 8, one pound or more, in one block, unwrapped. Candles, 1 pair matching, molded
or hand dipped.
7) Lot 4, wood or plastic frame, wrapped in a single layer plastic or in a large Ziploc bag.
CLASS K - HONEY - 1-3 POUND CLEAR GLASS JARS
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PREMIUMS: |
3.00 |
2.50 |
2.00 |
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LOT NUMBER |
LOT NUMBER |
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1. White, jar |
1 |
6. Creamed Honey, jar |
1 |
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2. Light, Amber, jar |
1 |
7. Chunk Honey, jar |
1 |
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3. Amber, jar |
1 |
8. Beeswax, pound |
1 |
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4. Dark Amber, jar |
1 |
9. Novelties honey, jar |
1 |
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5. Honey Comb, frame, 1 |
1 |
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PREMIUMS: |
12.50 |
10.00 |
7.50 |
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LOT NUMBER |
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10. Hive Product Exhibit - judged on originality, presentation, neatness |
DIVISION 4 - VEGETABLE CRITTERS
CLASS A - Vegetable Critters - ages 15 and under
PREMIUMS: 4.00 3.00 2.00
LOT 1. Vegetable Critter
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