The Fair

Agriculture - Dept. A

View Rules & Regulations   Print This Page

TO PLACE AN ON LINE ENTRY CLICK HERE

Photo - Laura Zollner

Superintendent - LAURA ZOLLNER
Phone (360)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 6th, or entered from noon to 4 p.m. on Saturday and Sunday before the fair.  All entries are due at these times only. 

  2. Exhibitors may enter only one entry per lot.

  3. Entering on-line still requires you to bring your items in on the day and time specified. On-line entries do not guarantee a spot if the department is full when you arrive.

  4. 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. Bringing in replacement items does not give free gate admission.

  5. No entry fees are required and no free admission will be issued to the Exhibitor.

  6. Entries must be picked up Sunday from 10 a.m. to 2 p.m.  After Sunday release times Security will no longer be available and buildings will remain open on Monday for cleaning.

  7. Best of show ribbon will be awarded to the exhibitor awarded the most blue ribbons.

  8. Only fruits and vegetables of marketable quality will be considered. Uniform size and maturity of fruits and vegetables is important.

  9. Each lot has the possibility of a 1st, 2nd and 3rd placing only EXCEPT for the Veggie Critters Class.

**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:

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

NOTE: Be sure to bring in the correct number of items required for all lots below.

VEGETABLES

CLASS A – POTATOES

PREMIUMS:

4.00

3.00

 2.50

LOT NUMBER

LOT NUMBER

 1. Klondike Gold

6

  6. Red varieties

6

 2. Long Russet, Norgold, Nooksack

6

  7. Round White

6

 3. Long White

6

  8. Yellow varieties

6

 4. Netted Gems or Russet Burbank

6

  9. Fingerlings

6

 5. Purple varieties

6

10. Any other Potato

6
CLASS B - ROOT VEGETABLES  

PREMIUMS:

3.00

2.50

2.00  

LOT NUMBER

LOT NUMBER

  1. Beets, table

6

10. Onions, yellow

6

  2. Carrots, table

6

11. Parsnips

6

  3. Garlic, braid of 8 or more bulbs

1

12. Radishes, tops cut 1/2" long

6

  4. Garlic bulbs

6

13. Rutabagas

5

  5. Leeks

6

14. Shallots

6

  6. Mushrooms, cultivated

6

15. Turnips

6

  7. Onions, green

6

16 Vegetables, other Root type

6

  8. Onions, red

6

17. Root Vegetable Oddities

1

  9. Onions, white

6
CLASS C – VEGETABLES

PREMIUMS:

3.00

2.50

2.00

LOT NUMBER

LOT NUMBER

  1. Beans, Blue Lake

15

28. Peppers, hot

6

  2. Beans, Broad

15

29. Pumpkin, largest

1

  3. Beans, Kentucky Wonder

15

30. Pumpkins, stock

2

  4. Beans, Scarlet Runner

15

31. Rhubarb, stalks

6

  5. Beans, French

15

32. Spinach, plants

6

  6. Beans, Wax

15

33. Squash, Acorn

2

  7. Beans, other varieties

15

34. Squash, Banana

2

  8. Beans, dry shell, full quart

1

35. Squash, Buttercup

2

  9. Broccoli, complete heads

3

36. Squash, Butternut

2

10. Cabbage, largest head

1

37. Squash, Crookneck

2

11. Cabbage, green

2

38. Squash, Hubbard-green

2

12. Cabbage, red

2

39. Squash, Italian Zucchini green

2

13. Cauliflower

2

40.Squash, Italian Zucchini yellow

2

14. Cauliflower, largest head

1

41. Squash, Marblehead

2

15. Celery, heads

2

42. Squash, Sweetmeat

2

16. Chard, whole plants

2

43. Squash, Table Queen

3

17. Corn, pop, ears

6

44. Squash, White Scallop

3

18. Corn, sweet, ears

6

45. Squash, Yellow Scallop

3

19. Cucumbers, pickling

6

46. Squash, largest

1

20. Cucumbers, slicing

6

47. Squash, any other variety

2

21. Kale, whole plants

2

48. Tomatoes, green

6

22. Kohlrabi

3

49. Tomatoes, red

6

23. Lettuce, head

1

50. Cherry Tomatoes, green

6

24. Lettuce,leaf-whole plant no roots

1

51. Cherry Tomatoes, red

6

25. Peas

15

52. Tomatoes, any other

6

26. Peas, edible pod

15

53. Vegetables, any other

3

27. Peppers, sweet

6

54. Vegetable Oddities

1
55. Tallest Corn Stalk  
CLASS D - SHEAF GRAINS, FORAGE PLANTS  

PREMIUMS:

3.00

2.50

2.00

LOT NUMBER

LOT NUMBER

  1. Barley, stem with ear

6

  5. Grass, stem with ear

6

  2. Oats, stem with ear

6

  6. Sunflower, heads only

1

  3. Rye, stem with ear

6

  7. Any other forage

6

  4. Wheat, stem with ear

6
CLASS E – HERBS (small bunch except where noted)

PREMIUMS:

3.00

2.50

2.00

LOT NUMBER

LOT NUMBER

  1. Basil, bunch

1

12. Peppermint, bunch

1

  2. Chamomile, bunch

1

13. Rosemary, bunch

1

  3. Chives, bunch

1

14. Sage, bunch

1

  4. Coriander, bunch

1

15. Savory, bunch

1

  5. Dill, stalks, approx. 2' long

3

16. Spearmint, bunch

3

  6. Flavored Mint, bunch

1

17. Tarragon, bunch

1

  7. Heathers, bunch

1

18. Thyme, bunch

1

  8. Lavender, bunch

1

19. Any other mint, bunch

1

  9. Marjoram, bunch

1

20. Any other, bunch

1

10. Oregano, bunch

1

21.Other medicinal, culinary herbs

1

11. Parsley, bunch

1
FRUITS 
CLASS F - APPLES

PREMIUMS:

3.00

2.50

2.00

LOT NUMBER

LOT NUMBER

  1. Akane

5

  5. Jonagold

5

  2. Crabapples

5

  6. Kings

5

  3. Delicious, golden

5

  7. Transparent, yellow

5

  4. Gravenstein

5

  8. Any other variety apple

5
CLASS G - PEARS

PREMIUMS:

3.00

2.50

2.00

LOT NUMBER

LOT NUMBER

  1. Asian

5

  4. D'Anjou

5

  2. Bartlett

5

  5. Flemish Beauty

5

  3. Bosc

5

  6. Any other variety pear

5
CLASS H - OTHER FRUITS & BERRIES

PREMIUMS:

3.00

2.50

2.00

LOT NUMBER

LOT NUMBER

  1. Apricots, on plate

6

  8. Peaches, on plate

6

  2. Blackberries, hallock*

1

  9. Plums, on plate

12

  3. Blueberries, hallock*

1

10. Plums, Italian, on plate

12

  4. Boysenberries, hallock*

1

11. Raspberries, hallock*

1

  5. Grapes, bunch

3

12. Strawberries, hallock*

1

  6. Loganberries, hallock*

1

13. Any other small fruit, hallock*

1

  7. Melons, on plate

3

14. Other stone fruit, on plate

1
 
NUTS
CLASS J - NUTS (HUSKED) 2011 CROP

PREMIUMS

3.00

2.50

2.00

LOT NUMBER

LOT NUMBER

  1. Almonds, on plate

24

  6. Filberts, Nooksack, on plate

24

  2. Chestnuts, on plate

24

  7. Walnuts, Black, on plate

24

  3. Filberts, Barcelona, on plate

24

  8. Walnuts, English, on plate

24

  4. Filberts, Duchilly, on plate

24

  9. Any other nut, on plate

24

  5. Filberts, Hall's Giant, on plate

24

PREMIUMS:

10.00

7.50

6.00

LOT NUMBER

10. Best Nut Exhibit
HONEY

     1) All entries must be the product of the entrant's apiary and must have been produced within 12 months prior to 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 5, 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

PREMIUMS:

3.00

2.50

2.00

LOT NUMBER

LOT NUMBER

  1. White, jar

1

  6. Creamed Honey, jar

1

  2. Light, Amber, jar

1

  7. Chunk Honey, jar

1

  3. Amber, jar

1

  8. Beeswax, pound

1

  4. Dark Amber, jar

1

  9. Novelties honey, jar

1

  5. Honey Comb, frame

1

 
PREMIUMS:    12.50         10.00        7.50  
LOT NUMBER:
10. Hive Product Exhibit - judged on originality, presentation, neatness

DIVISION 4 - VEGETABLE CRITTERS
(for youth exhibitors age 15 and under)

CLASS A - VEGETABLE CRITTERS

PREMIUMS:   4.00     3.00     2.00
LOT 1.  Vegetable Critter

Northwest Washington Fair and Events Center 1775 Front Street • Lynden, WA 98264 • Email Us • (360) 354-4111 Phone • (360) 354-1315 Fax