LAND PRODUCTS CLASS 101 - 109
Rules and Regulations for entries in the Competitions March 1, 2014 Entries in the competitions must be brought to Pinellas Park Performing Arts Center, 4951 78th Ave. N. Pinellas Park, on Monday, March 17th or Tuesday, March 18th 2014, from 10:00 am until 7:00 pm. Judging will be Wednesday, March 17, 2014
Late entries will be accepted only with special permission.
Entries must be left on display until Fair closing, Sunday, 10 PM--March 23,2014.
Items must be picked up on Monday, March 24, 2014 from 10 am until 7:00
1. Judging will be done by the most qualified judges available.
2. Each entry will be judged fairly on its own merit, using the Danish Judging System.
3. The names of the exhibitors are concealed during judging so each entry will be judged fairly on its own merit.
4. The entry of only one item in a division does not necessarily guarantee the top award for that entry
5. No one other than the committee members, volunteers and judge will be allowed to remain in the building during judging.
6. No results will be given over the phone
See special entry date and time for this department below!
Please download an Entry Form and have it filled out prior to arriving at the Fair Complex for expedited entry processing.
Tip – bring mailing labels for entry tags to make entering easier.
SILVER SHOVEL AWARD
Pinellas County Fair Board offers a sweepstakes award of $25.00 to the exhibitor accumulating the most points in the Land Products department. First place winners of the two previous years' Sweepstakes Award are not eligible for this year’s award.
2011 WINNER: Charlie Harris
2010 WINNER: Joey Lyn Ainsworth
DEPARTMENT RULES AND REGULATIONS
1. All exhibits must have been grown by the exhibitor upon the land occupied by him as owner or renter.
2. 15 & under are encouraged to exhibit in all lots and classes.
3. All products must have been produced this year, except grains & nuts.
4. No blemished, diseased or wormy fruit will be considered by the judge.
5. Oddities and monstrosities, while creating a certain amount of interest, are not of commercial value and therefore have been placed in a separate class.
6. All entries must be brought to and entered at the Land Products area on Tuesday, July 24 from 1 pm to 6 pm to be included in the judging.
7. Exhibits may be picked up the Monday after the Fair closes, 2 p.m. - 7 p.m. After 7 p.m. they will be discarded.
8. All Open Class General Rules apply
9. All Premiums are First $3.00, Second $2.00, and Third $1.00 unless otherwise noted.
10. Exhibitor’s name must be securely fastened to the article exhibited with provided entry tag. Address labels work great on the entry forms and tags.
HINTS FOR CHOOSING VEGETABLES FOR THE FAIR
Prepare an attractive display. Consider the following when you select and prepare vegetables for exhibit:
A). Trueness to type - specimens should be typical of the variety in shape, color and size.
B). Quality and condition - specimen should be edible, in prime condition, and free from blemishes or damage from insects, disease, or handling.
C). Uniformity - specimens should be a like in size, shape, color, texture, and stage of maturity.
D). Size - contrary to popular opinion, large entries do not have a competitive edge over other entries (except for special entries such as largest pumpkin, watermelon, or head of cabbage). Largeness suggests coarseness, over-maturity, and possible poor quality. Medium-sized specimens are more typical of a variety and most desired.
E). Cleanliness - dirt detracts from the natural attractiveness of vegetables and conveys an unfavorable impression to judges and the public. Wipe cucumbers, tomatoes, peppers and other soft skinned vegetables with a damp cloth. Wash or lightly brush soil from potatoes, carrots, and beets. Clean leafy vegetables such as Swiss Chard by dipping in cool water.
Greater Pinellas Country Fair will pay $25.00, $15.00, and $10,00 awards to the exhibitors accumulating the most total points in the combined classes, 5 - GARDEN VEGETABLES, and 6 - ODDITIES AND MONSTROSITIES.
CLASS 101 GARDEN VEGETABLES
1. Artichoke, 1 specimen 2. Beets, table, 5 specimens
3. Beets, cylindrical, 5 specimens 4. Beet Greens, in water, in clear glass container.
5. Beans, green, giant pod, 5 Pods (such as Kentucky Wonder & Green Giant) 6. Beans, green, Round Pod, 5 pods
7. Beans, purple, 5 pods 8. Beans, wax, 5 pods
9. Beans, green, Flat Pod, 5 pods 10. Beans, shell, 5 pods
11. Beans, lima, 5 pods 12. Broccoli, 1 head with stalk
13. Brussel sprouts, 5 specimens 14. Cabbage, red, 1 specimen, all outside leaves left on
15. Cabbage, white, 1 specimen, outside leaves left on 16. Carrots, table, 5 specimens
17. Cauliflower, 1 head 18. Chard, 5 stalks, in water, in clear glass container
19. Cucumbers, slicing, 2 specimens 20. Cucumbers, dill, 5 specimens, 3" - 6"
21. Cucumbers, small pickling, 5 specimens under 3" 22. Cucumbers, lemon, 5 specimens
23. Dill, 5 stems, in water, in clear glass container 24. Eggplant, 1 specimen
25. Garlic, elephant clove, 3 bulbs 26. Garlic, small clove, 5 bulbs
27. Garlic, hard stems, 5 bulbs 28. Garlic, soft stems, 5 bulbs
29. Herb Collection, at least 5, labeled and in water 30. Kohlrabi, green, 3 specimens
31. Kohlrabi, purple, 3 specimens 32. Leeks, 3 specimens
33. Melons, honeydew, 1 specimen 34. Melons, watermelon, 1 specimen
35. Melons, other than classified, 1 specimen 36. Onions, green bunching, 5 specimens
37. Onions, slicing, white, 3 specimens 38. Onions, slicing, yellow, 3 specimens
39. Onions, slicing, red, 3 specimens 40. Peppers, Brown, 3 specimens
41. Peppers, Green, 3 specimens 42. Peppers, Hot, 3 specimens
43. Peppers, Hungarian Sweet Yellow, 3 specimens 44. Peppers, Long Green, 3 specimens
45. Peppers, Purple, 3 specimens 46. Peppers, Red, 3 specimens
47. Peppers, Yellow, 3 specimens 48. Other Root Vegetables, 5 specimens
49. Peas, Shell, 5 pods 50. Peas, snow, 5 pods
51. Peas, snap, 5 pods 52. Potato, Red, Skinned, 3 specimens
53. Potato, White Skinned, 3 specimens 54. Potato, Purple Skinned, 3 specimens
55. Potato, Russet, Skinned, 3 specimens 56. Potato, Yellow, Skinned, 3 specimens
57. Potato, Other than classified (includes small finger types), 3 specimens 58. Pumpkins, 1 specimen
59. Rhubarb, 3 specimens, pull stalk & leave 3” of leaf 60. Shallots, 5 specimens
61. Sweet corn, 3 ears 62. Squash, summer, crook neck, 2 specimens
63. Squash, summer, scalloped, 2 specimens 64. Squash, summer, straight neck, 2 specimens
65. Squash, summer, other than listed, 2 specimens 66. Squash, winter, table queen (acorn), 2 specimens
67. Squash, winter, butternut, 2 specimens 68. Squash, winter, Hubbard, 2 specimens
69. Squash, winter, sweetmeat, 2 specimens 70. Squash, winter, other than listed, 2 specimens
71. Squash, zucchini, green, 2 specimens 72. Squash, zucchini, yellow, 2 specimens
73. Tomatoes, cherry or pear, 5 ripe specimens 74. Tomatoes, 3 any color ripe specimens
75. Tomatoes, Roma, 3 ripe specimens 76. Tomatoes, Roma, 3 green specimens
77. Tomatoes, Green, any size 3 specimens 78. Other than Classified
CLASS 102 ODDITIES & MONSTROSITIES
1. Largest apple, by weight 2. Largest beet, by weight
3. Largest cabbage, by weight, all outside leaves left on 4. Largest carrot, by weight
5. Largest cucumber, by weight 6. Largest garlic, by weight
7. Largest kohlrabi, by weight 8. Largest onion, by weight
9. Largest potato, by weight 10. Largest pumpkin, by weight
11. Largest squash, by weight 12. Largest sunflower head, by measure
13. Largest watermelon, by weight 14. Largest turnip, by weight
15. Longest rhubarb, pull stalk & leave 3” of leaf 16. Longest bean
17.Tallest stalk corn, home garden 18. Tallest stalk corn, silage
19. Largest tomato, by weight 20. Tallest sunflower
21. Other than Classified 22. Most unusual growth
CLASS 103 HONEY
1. Light, strained, 1 pint jar
2. Dark, strained, 1 pint jar
3. In comb
BOX DISPLAY (Commercial Growers Only)
Exhibitors must use box provided by fair - Width 12", length 17.5", depth 4"
1. Apples, one variety only
2. Peaches, one variety only
3. Pears, one variety only
Greater Pinellas Country fairpay $25.00, $15.00, and $10.00 awards to the exhibitors accumulating the most total points in the combined classes - 10 - FRUITS, 11 - NUTS, and 12 - BERRIES.
CLASS 104 FRUITS
1. Apples, early,3 specimens
2. Apples, late, yellow, 3 specimens
3. Apples, late, red, 3 specimens
4. Apples, Gravenstein, 3 specimens
5. Crabapples, 5 specimens
6. Figs, 5 specimens
7. Grapes, table, same variety, 2 clusters
8. Grapes, wine, same variety, 2 clusters
9. Kiwi, fuzzy, 5 specimens
10. Kiwi, smooth skin, 5 specimens
11. Nectarine, same variety, 3 specimens
12. Pears, Bartlett, 3 specimens
13. Pears, other than classified, same variety, 3 specimens
14. Pears, Winter, 3 specimens
15. Peaches, same variety, 3 specimens
16. Plums, red, same variety, 5 specimens
17. Plums, purple, same variety, 5 specimens
18. Plums, yellow, same variety, 5 specimens
19. Plums, other, same variety, 5 specimens
20. Prunes, Italian, 5 specimens
21. Prunes, other, same variety, 5 specimens
22. Other than classified
CLASS 105 NUTS
1. Hazelnuts, in shell, 1 pint jar/with lid
2. Hazelnuts, meats, 1 pint jar/ with lid
3. Walnuts, English, in shell, 1 quart jar/ with lid
4. Walnuts, English, meats, 1 pint jar/ with lid
CLASS 106 BERRIES
1-Pint Hallocks or Container
Berries may be fresh or individually quick-frozen
1. Blackberries, Marion
2. Blackberries, Other than listed
3. Blueberries, Any variety
5. Currants, Any color
7. Logan Berries
9. Raspberries, Red
10. Raspberries, yellow, black, purple
11. Other than classified
CLASS 107 DECORATED FRUIT OR VEGETABLE
(Juniors - 15 & under)
Entries must be submitted with 3 x 5 card with list of products used.
3. Most Creative
CLASS 108 TALLEST BEAN PLANT GROWN IN A CONTAINER
(Ages 12 and under only.)
1. Container must be a gallon milk jug with top cut off. Plant must be staked. Any bean variety is acceptable.
CLASS 109 MARKET BASKET
1. A collection or vegetables, fruits and/or nuts displayed decoratively. The exhibitor must grow all products. Container must not be larger than 20x20x20 inches. Entry will be judged on variety and quality of products, as well as artistic presentations.