WOE HERITAGE FAIR 2015
b. Duck
c. Turkey
d. Other varieties
Lot 4. Mincemeat
Lot 5. Pork
Lot 6. Rabbit
Lot 7. Stew
Lot 8. Venison
Lot 9. Lamb
Lot 10. Other varieties
CLASS 13 — HOMEMADE BEVERAGES
Small bottles or canning jars. No labels on containers.
Lot 1. Cider
Lot 2. Ginger Ale
Lot 3. Sarsaparilla
Lot 4. Wines
a. Red
b. White
c. Herbal
d. Other
Lot 5. Beer
a. Dark
b. Light
c. Other
Lot 6. Other
CLASS 14 — FRUIT JUICES
Lot 1. Apple
Lot 2. Berry
Lot 3. Grape
Lot 4. Tomato
Lot 5. Other varieties
CLASS 15 — FLAVORED VINEGARS
CLASS 16 — DRIED FOODS
Lot 1. Fruits and Fruit Leathers
Lot 2. Vegetables and Mushrooms
Lot 3. Herbs
Lot 4. Ornamental
a. Indian Corn
b. Gourds
c. Pictures or wall hangings
Lot 5. Miscellaneous
a. Seeds
b. Garden vegetables or flowers
c. Grain
d. Potpourri
e. Jerky
f. Basket
g. Other
DIVISION E
FRUITS & FARM PRODUCE
SUPERINTENDENT
Carolin Pettit, scmccp@aol.com
RULES AND REGULATIONS
1. Exhibits in this division will be judged according to
form, size, color, uniformity, quality and condition.
2. All exhibits must be in quantities listed under their lot.
3. Display exhibits on white paper plates. Plates will be
availableat Fairgrounds.
4. Clip tops of root vegetables,
3/4-inch to 1-inch.
5. All WORTHY entries shall be accepted and assigned
class and lot number.
AWARDS
Ribbons:
1st: Blue
2nd: Red
3rd: White
Best of Classes 1-11:
Best of class Awards
Best of Show age group category:
Best of show Awards
CLASS 1 — FRUIT
Lot 1 - Apples, 5 specimens
Lot 2 - Grapes, 2 bunches
a. Wine
b. Table
Lot 3 - Peaches, 5 specimens
Lot 4.- Pears, 5 specimens
Lot 5 - Prunes and plums, 10 specimens
(do not wash)
Lot 6 - Any other variety of tree fruit
CLASS 2 - RHUBARB
(Pull stalks, do not cut. Leave 3/4” of leaf)
Lot 1 - Any variety, 5 stalks
CLASS 3 - BERRIES
(Present in berry basket or Styrofoam tray)
CLASS 4 - NUTS, FULL 10-INCH TRAY (These will
be from last year’s harvest)
Lot 1 - Filberts
Lot 2 - Walnuts
Lot 3 - Almonds
Lot 4. - Peanuts
CLASS 5 — TABLE VEGETABLES
Lot 1. Bean, 18 specimens
a. Blue Lake bush
b. Blue Lake pole
c. Horticulture
d. Kentucky Wonder
e. Lima
f. Oregon Giant – 12 specimens
g. Romano-12 specimens
h. Wax
i. Other varieties
Lot 2. Beets, 5 specimens
Lot 3. Broccoli, 5 stalks or 1 head
Lot 4. Cabbage, 1 head
a. Red
b. White
c. Any other variety
Lot 5. Carrots, 5 specimens
Lot 6. Cauliflower, 1 head
Lot 7. Cucumber
a. Slicing, 3 specimens
b. Long Pickling, 8 specimens
c. Short Pickling, 8 specimens
d. Lemon, 3 specimens
e. Any other variety
Lot 8. Garlic (whole bulbs)
a. Common clove, 5 bulbs
b. Elephant, 3 bulbs
Lot 9. Greens
a. Swiss Chard
b. Lettuce
c. Beet
19
d. Any other variety
Lot 10. Kohlrabi, 5 specimens
Lot 11. Melons
a. Cantaloupe—1
b. Watermelon — mini-2
c. Watermelon — large-1
Lot 12. Onions, Dry 5 specimens
a. Red
b. White
c. Yellow
d. Green, 6 specimens
Lot 13. Parsnip, 5 specimens
Lot 14. Peppers, Large (5), Small (10)
a. Bell
b. Large Hot
c. Small Hot
d. Any other variety
Lot 15. Potatoes, 5 specimens
a. Red
b. White
c. Yellow
d. Blue
Lot 16. Pumpkin
a. Small pie variety, 2specimens
b. Mini-2
c. Large-1
d. Exhibition-1
Lot 17. Rutabaga, 5 specimens
Lot 18. Squash, summer, 3specimens
a. Crookneck
b. Scallop
c. Zucchini
d. Straight Neck
e. Spaghetti (2)
f. Any other variety
Lot 19. Squash, winter, 1 large or
2 small specimens
a. Hubbard
b. Banana
c. Table Queen
d. Any other variety
Lot 20. Sunflowers (To keep your plant as fresh as pos-
sible, soak it well before digging and place it in a five
gallon bucket. Then spray the leaves with water.)
a. Largest Head
b. Tallest Stalk
Lot 21. Sweet corn, 3 specimens in husk
Lot 22. Tomatoes
a. Slicing, 5 specimens
b. Preserving,
10 specimens
c. Cherry, 10” plate
d. Any other variety
Lot 23. Turnips, 5 specimens
Lot 24. Miscellaneous
a. Artichoke
b. Okra
c. Yams
d. Any other
Lot 25. Largest Vegetables
Lot 26. Oddities
CLASS 6 — HERBS
Lot 1. Fresh cut in water
Lot 2. Potted
Lot 3. A bouquet or arrangement
of fresh or dried herbs.