Fair Book Classes & Competitions

Class 5 Garden Vegetables

COMMITTEE: Kate Simpson (599-5335)

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

  1. Tray of 8 different vegetables, locally grown - Tray to be less than 18" diameter.
  2. Garden Salad of 5 whole vegetables displayed in a salad bowl
  3. Most unusually shaped vegetable
  4. Highest Points - PRIZE
  5. 2nd Highest Points - PRIZE
  6. 3rd Highest Points - PRIZE

1 Horse Show view details
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

School Age

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

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