Fair Book Classes & Competitions

Class 5 Garden Vegetables

COMMITTEE: Kim Hall (519-270-4952)

Guidelines for Exhibitors:

All produce must be locally grown by the exhibitor. Unless otherwise specified, all produce is to be wiped clean with a dry cloth, or brushed, but not washed. All small vegetables will be exhibited on paper plates provided by the Fair. Whenever a category indicates produce to be named, exhibitors are to place a tag specifying the proper variety.

Tips to Exhibitors: Colour--bright, clean, attractive. Condition--free from blemishes caused by insects, disease, dirt, mechanical damage and showing evidence of good culture and grooming. Quality -- specimens should be of the highest quality. Size -- should be moderate, not large, but always according to the variety. Trueness to type -- as true to variety or type specified as possible. Uniformity -- as nearly uniform in size, colour, form, shape and maturity as possible.

Tips for showing your vegetables:

Tomatoes -- leave stem on. Pumpkin and squash -- leave stem attached. Peppers -- leave half inch stem. Onions -- do not peel or wash, just remove outer skin, leave tops at one inch above bulb. Carrots -- leave a 1/2" top. Tap root left on. Washed lightly. Beets -- leave one inch above crown. Roots trimmed back to no less than one inch. Cucumbers -- leave 1/4" stem. Cabbage -- some outer leaves should be left on. Corn -- 1/3 husk removed from tip to butt. Potatoes -- do not wash.

Prizes for Nos. 1 - 50 1st - $5, 2nd - $4, 3rd - $3

1. Beans, green, 12 pods
2. Beans, yellow, 12 pods
3. Beets, 6 pickling, topped
4. Beets, 5 cylindrical, topped
5. Beets, 5 globe, topped
6. Cabbage, 2 flathead
7. Cabbage, 2 red
8. Carrots, 4 long (nantes type), topped
9. Carrots, 4 short (Chantenay type), topped
10. Corn, bi-colour, 4 ears husked
11. Cucumbers, 3 slicing
12. Garlic, 3 bulbs tied
13. Leeks, 2 with tops
14. Lettuce, 1 head, trimmed
15. Onions, 1 green bunch, 5 bulbs minimum
16. Onions, 12 multipliers
17. Onions, 4 Dutch sets
18. Onions, 2 Spanish
19. Onions, 2 red from seed
20. Parsley, 1 with root kept moist
21. Parsnips, 3 topped
22. Peas, 8 pods
23. Peppers, 5 hot, uniform colour
24. Peppers, 3 sweet, green
25. Peppers, 3 sweet, yellow
26. Peppers, 2 multi-colour
27. Potatoes, 4 white, named
28. Potatoes, 4 gold, named
29. Potatoes, 4 other varieties, named
30. Pumpkin
31. Radishes, 6 bunched, single variety
32. Squash, 2 butternut
33. Squash, 2 acorn
34. Squash, 2 zucchini, max length, 12"
35. Sunflower, 2 heads
36. Swiss Chard, 1 head, root kept moist
37. Tomatoes, 3 large green, named, 5" dia. Minimum
38. Tomatoes, 3 large red named, min dia. 5"
39. Tomatoes, 3 ripe, any variety, named, max 3"
40. Tomatoes, 5 ripe, cherry
41. Tomatoes, 3 ripe, Roma, red

SPECIALS

42. Tray of 8 different vegetables, locally grown - Tray to be less than 18" diameter.
43. Garden Salad of 5 whole vegetables displayed in a salad bowl
44. Most unusually shaped vegetable
45. Highest Points - PRIZE
46. 2nd Highest Points - PRIZE
47. 3rd Highest Points - PRIZE

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2	Grain & Hay	view details
3	Field Crops	view details
4	Fruits	view details
5	Garden Vegetables	view details
6	Culinary Arts	view details
7	Preserves	view details
8	Home Crafts	view details
9	Golden Age	view details
10	Display Challenge	view details
11	Art	view details
12	Crafts	view details
13	Amateur Photography	view details
14	Antiques	view details
15	Floral Exhibits	view details
16	Farm Produce	view details

School Age

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18	Vegetables	view details
19	Fruit	view details
20	Flowers	view details
21	Model Building	view details
22	Kitchen Creations	view details
23	Junior and Senior Kindergarten	view details
24	Grades 1 and 2	view details
25	Grades 3 and 4	view details
26	Grades 5 and 6	view details
27	Grades 7 and 8	view details
28	Pre-Kindergarten	view details
29	Farm Safety Poster Competition	view details