Open Class Agriculture
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Open Class Agriculture

Laura Zollner Superintendent

Laura Zollner Superintendent

(360) 384-1301

Department 43

View Rules & Regulations


To place an on line entry click here:http://nwwafair.fairwire.com/

All entries must be registered on-line. This will be required for all exhibits and exhibitors that are entered in the fair. If you don’t have access to a computer, then the library is your best option. There will also be a computer available for use at the fair office during normal business hours.


Entries can be taken in the Agricultural Education Center through gate #1.

1. Entries can be placed on-line through the Monday prior to the fair (one week). Entries are due noon to 4 p.m. on Saturday and Sunday before the fair.

2. Exhibitors may enter only one entry per class.

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.

5. 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.

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

7. 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.

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

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

Each class has the possibility of a 1st, 2nd or 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

Department 43A - ADULT
Department 43B - JUNIOR - 11-15 years of Age
Department 43C - YOUTH - 10 years and Under

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

VEGETABLES

DIVISION A – POTATOES

PREMIUMS: 4.00 3.00 2.50
CLASS 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 Gem or Russet Burbank - 6

9. Fingerling - 6

5. Purple varieties - 6

10. Any other - 6


DIVISION B - ROOT VEGETABLES

PREMIUMS: 3.00 2.50 2.00
CLASS NUMBER

1. Beets, table - 6

10. Onions, yellow - 6

2. Carrots, table - 6

11. Parsnips - 6

3. Garlic, braid, 8 or more bulbs - 1

12. Radishes - 6

4. Garlic, bulbs - 6

13. Rutabagas - 6

5. Leeks - 6

14. Shallots - 6

6. Mushrooms - 6

15. Turnips - 6

7. Onions, green - 6

16. Other root vegetables - 6

8. Onions, red - 6

17. Root vegetable oddities - 1

9. Onions, white - 6


DIVISION C – VEGETABLES

PREMIUMS: 3.00 2.50 2.00
CLASS NUMBER

1. Beans, Blue Lake - 15

29. Pumpkin, largest - 1

2. Beans, Broad - 15

30. Pumpkins, stock - 2

3. Beans, Kentucky Wonder - 15

31. Rhubarb, stalks - 6

4. Beans, Scarlet Runner - 15

32. Spinach, plants - 6

5. Beans, French - 15

33. Squash, Acorn - 2

6. Beans, Wax - 15

34. Squash, Banana - 2

7. Beans, other varieties - 15

35. Squash, Buttercup - 2

8. Beans, dry shell, full quart - 3

36. Squash, Butternut - 2

9. Broccoli, complete heads - 1

37. Squash, Crookneck - 2

10. Cabbage, largest head - 3

38. Squash, Hubbard Green - 2

11. Cabbage, green - 2

39. Squash, Italian Zucchini, green - 2

12 Cabbage, red - 2

40. Squash, Italian Zucchini, yellow - 2

13. Cauliflower - 2

41. Squash, Marblehead - 3

14. Cauliflower, largest head - 2

42. Squash, Sweetmeat - 3

15. Celery, heads - 2

43. Squash, Table Queen - 3

16. Chard, whole plants - 2

44. Squash, White Scallop - 3

17. Corn, pop, ears - 6

45. Squash, Yellow Scallop - 3

18. Corn, sweet, ears - 6

46. Squash, largest - 2

19. Cucumbers, pickling - 6

47. Squash, any other variety

20. Cucumbers, slicing - 6

48. Tomatoes, green - 6

21. Kale, whole plants - 2

49. Tomatoes, red - 6

22. Kohlrabi - 3

50. Cherry Tomatoes, green - 6

23. Lettuce, head - 1

51. Cherry Tomatoes, red - 6

24. Lettuce,leaf-whole plant no roots - 1

52. Tomatoes, any other variety - 6

25. Peas - 15

53. Vegetables, any other not listed - 6

26. Peas, edible pod - 15

54. Vegetable Oddities - 1

27. Peppers, sweet - 6

55. Tallest Corn Stalk - 1

28. Peppers, hot - 6

DIVISION D - SHEAF GRAINS, FORAGE PLANTS

PREMIUMS: 3.00 2.50 2.00
CLASS 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




DIVISION E – HERBS (small bunch except where noted)

PREMIUMS: 3.00 2.50 2.00
CLASS NUMBER

1. Basil - 1


12. Peppermint - 1

2. Chamomile - 1


13. Rosemary - 1

3. Chives - 1


14. Sage - 1

4. Coriander - 1


15. Savory - 1

5. Dill, stalks, approx. 2 inches long - 3


16. Spearmint - 3

6. Flavored Mint - 1


17. Tarragon - 1

7. Heather - 1


18. Thyme - 1

8. Lavender - 1


19. Any other mint - 1

9. Marjoram - 1


20. Any other herb - 1

10. Oregano - 1


21. Other medicinal, culinary - 1

11. Parsley - 1



FRUITS

DIVISION F – APPLES

PREMIUMS: 3.00 2.50 2.00
CLASS NUMBER

1. Akane - 5


5. Jonagold - 5

2. Crabapple - 5


6. King - 5

3. Delicious, golden - 5


7. Transparent, yellow - 5

4. Gravenstein - 5


8. Any other variety - 5



DIVISION G – PEARS

PREMIUMS: 3.00 2.50 2.00
CLASS NUMBER

1. Asian - 5


4. D’Anjou - 5

2. Bartlett - 5


5. Flemish Beauty - 5

3. Bosc - 5


6. Any other variety - 5


DIVISION H - OTHER FRUITS & BERRIES

PREMIUMS: 3.00 2.50 2.00
CLASS NUMBER

1. Apricots, on plate - 6


8. Peaches, on plate - 6

2. Blackberries, pint - 1


9. Plums, on plate - 12

3. Blueberries, pint - 1


10. Plums, Italian, on plate - 12

4. Boysenberries, pint - 1


11. Raspberries, pint - 1

5. Grapes, bunch - 3


12. Strawberries, pint - 1

6. Loganberries, pint - 1


13. Any other small fruit, pint - 1

7. Melons, on plate - 1


14. Other stone fruit, on plate - 1


DIVISION J - NUTS (HUSKED) 2018 CROP

PREMIUMS: 3.00 2.50 2.00
CLASS NUMBER

1. Almonds

6. Filbert, Nooksack

2. Chestnuts

7. Walnut, Black

3. Filbert, Barcelona

8. Walnut, English

4. Filbert, Duchilly

9. Any other variety

5. Filbert, Hall's giant

10. Best Nut Exhibit



DIVISION K - HONEY – 1 to 3 POUND CLEAR GLASS JARS

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) Class 8, one pound or more, in one block, unwrapped. Candles, 1 pair matching, molded or hand dipped.
7) Class 5, wood or plastic frame, wrapped in a single layer plastic or in a large Ziploc bag.

PREMIUMS: 3.00 2.50 2.00
CLASS NUMBERS

1. White, jar

6. Creamed Honey, jar

2. Light, Amber, jar

7. Chunk Honey, jar

3. Amber, jar

8. Beeswax, pound

4. Dark Amber, jar

9. Novelties honey, jar

5. Honey Comb, frame

10. Hive product exhibit - see below

PREMIUMS: 12.50 10.00 7.50
CLASS NUMBER
10. Hive product exhibit - judged on originality, presentation and neatness



VEGETABLE CRITTERS

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

PREMIUMS: 4.00 3.00 2.00
CLASS NUMBER
1. Vegetable Critter

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