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Afton Fair - Floral Hall - Garden & Farm Produce

Department J-08 & Y-08, Chairperson: Open

This page has been updated for 2011 Floral Hall

Premium amounts for Open Classes are listed on the Floral Hall Rules page and PDF.

[Floral Hall Rules] [Floral Hall Creative Arts] [Floral Hall Creative Arts - PG 2] [Floral Hall Fine Arts] [Floral Hall Photography] [Floral Hall Antiques] [Floral Hall Flowers] [Floral Hall Culinary] [Floral Hall Sewing] [Floral Hall Produce] [Floral Hall Handspun] [Floral Hall Fleece] [Floral Hall Youth Record Books] [Floral Hall Scrap Booking] [Floral Hall Writing]

Download PDF copies of the the entry forms, rules and regulations and class lists on the forms page of our website.

Garden & Farm Produce Department Classes

General Rules:

  1. Vegetables must be clean and free of any serious damage.
  2. Display must be on a paper or Styrofoam plate or tray.
  3. Herbs are to be potted or section of stems in a small container.
  4. Grains, seed and silage not over one year old, and exhibitor to provide gallon glass container, 4 quarts shall constitute entry (except if shown on cart). (Section 4, classes 1 - 13)
  5. All exhibits must be grown by exhibitor.
  6. Section 4, classes 14 - 22 shall consist of a sheath which is tied by two bands and must measure at least 4& dia. at lower band.
  7. Section 5 - Baled Hay entries to consist of a slice from bale (cookie).

Section 1 - Vegetables

  1. Beans, 12 green
  2. Beans, 12 yellow
  3. Beets, 3, tops removed
  4. Broccoli, 1 head or bunch
  5. Carrots, 3, tops removed
  6. Celery, 1 bunch
  7. Cucumbers
  8. Chard, 1 plant, roots removed
  9. Endive, 1 plant, roots removed
  10. Corn, 3 ears, husks removed
  11. Garlic, 3 bulbs
  12. Kale, 1 plant, roots removed
  13. Lettuce, leaf, 1 plant, roots removed
  14. Lettuce, head, 1 plant, roots removed
  15. Onions, cured 3, tops removed, not peeled
  16. Parsnips, 3, tops removed
  17. Peas, green, 12, any variety
  18. Peppers, sweet, 3
  19. Peppers, hot, 3
  20. Potatoes, white, 5, any variety
  21. Potatoes, red, 5, any variety
  22. Radishes, 8, leaves removed
  23. Spinach, 1 plant, roots removed
  24. Squash, 3, green
  25. Squash, 3, yellow
  26. Tomatoes, green, 3, stems removed
  27. Tomatoes, ripe, stems removed
  28. Tomatoes, cherry or grape, ripe, 12, stems removed
  29. Others not mentioned

Section 3 - Fruit

  1. Fruit from tree (3)
  2. Fruit from a bush (3)
  3. Fruit from a vine (1 quart)

Section 5 - Baled Hay

  1. Alfalfa, lst cut
  2. Alfalfa, 2nd cut
  3. Clover, 1st cut
  4. Clover, 2nd cut
  5. Birdsfoot trefoil, 1st cut
  6. Birdsfoot trefoil, 2nd cut
  7. Mixed hay, lst cut
  8. Mixed hay, 2nd cut

Section 7 - Maple Products

  1. Quart of maple syrup (glass container)
  2. Cake of maple sugar (1 lb.) plastic or paraffin wrap
  3. 1 lb. small size sugar cake assortment
  4. 1 lb. maple cream
  5. Other not mentioned

Section 2 - Herbs

  1. Dill
  2. Mint
  3. Chives
  4. Thyme
  5. Sage
  6. Oregano
  7. Catnip
  8. Lavender
  9. Lemon Balm
  10. Parsley
  11. Rosemary
  12. Basil
  13. Horseradish
  14. Others not mentioned

Section 4 - Grains, Feeds, Hays

  1. White winter wheat
  2. Red winter wheat
  3. Spring wheat
  4. Rye
  5. Barley
  6. White oats
  7. Yellow oats
  8. Buckwheat
  9. Flint corn
  10. Corn for grains, 5 ears
  11. Popcorn, 5 ears
  12. Corn Stalks
  13. Others not mentioned
    •  
  14. White oats
  15. Yellow oats
  16. Ladino clover
  17. Birdsfoot trefoil
  18. Red Clover
  19. Sweet clover (white)
  20. Alfalfa
  21. Timothy hay
  22. Others not listed
    •  
  23. Grass silage
  24. Corn silage
  25. Green chop
  26. Others not listed

Section 6 - Eggs

  1. Best dozen white eggs
  2. Best dozen brown eggs
  3. Others not mentioned (specify)

Section 8 - Honey

  1. Comb honey, 8 oz.
  2. Honey, strained 8 oz. far
  3. Other not mentioned


Premium amounts for Open Classes are listed on the Floral Hall Rules page and PDF.

[Floral Hall Rules] [Floral Hall Creative Arts] [Floral Hall Creative Arts - PG 2] [Floral Hall Fine Arts] [Floral Hall Photography] [Floral Hall Antiques] [Floral Hall Flowers] [Floral Hall Culinary] [Floral Hall Sewing] [Floral Hall Produce] [Floral Hall Handspun] [Floral Hall Fleece] [Floral Hall Youth Record Books] [Floral Hall Scrap Booking] [Floral Hall Writing]

Download PDF copies of the the entry forms, rules and regulations and class lists on the forms page of our website.

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