Haddam Neck, Connecticut
Nancy Jendrzejczyk
104 Hurd Park Road, Haddam Neck, CT 06424 860-267-0873
Assistants: Cindy Boulè, & Kathy Dumas
Special Guest: Bobbie Davis
Age Classes: Parent/child - 0 to 6, Junior - 7 to 15, Adult - over 16.
Judging Criteria:
All entries require 3 items unless otherwise stated.
Entries must be of marketable quality and size, and worthy of a premium or none will be awarded.
Each exhibitor is allowed only one entry per class.
Entries must be grown by the exhibitor.
Paper plates will be furnished by the Fair.
Exhibits must be removed at 5 pm on Monday or they become property of the Fair.
Entries will be accepted between 5:30 and 8:30 pm on Friday night, and from 8:30 to 10:30 am on Saturday morning. Plan ahead as Saturday morning Fair traffic can cause delay. At 11:00 AM the building will be closed for judging.
Care will be taken to prevent loss or damage, but under no circumstances will the Fair Association be responsible for any damage or loss.
Premiums:
| 1st | 2nd | 3rd | 4th | 5th | |
| All premiums will be: | $3.00 | $2.00 | $1.00 | ||
| except: | |||||
| Largest Pumpkin | $5.00 | $3.00 | $2.00 | ||
| Best-tasting Tomato | $5.00 | $3.00 | $2.00 | ||
| Best Collection | $15.00 | $10 | $7.00 | $5.00 | $3.00 |
Special Award:
A trophy will also be awarded for the best collection of
vegetables in Mrs. Betty Carlson’s name by the Haddam Neck
Fair Association in
grateful appreciation of the many years she served as
chairman of the vegetable department.
Vegetables
Beans: 6 items for each entry,all six of the same variety
with stem
a. Bush Green
b. Bush Yellow
c. Pole
d. Lima
e. Purple
Beets:
a. Red
b. Yellow
c. Beet Greens
Broccoli: 1 head
Brussel Sprouts: 6 items
Cabbage: 1 head
a. Green
b. Red
c. Other
Carrots: Group of 3 with 4” of greens
Cauliflower: 1 head
Celery: 1 bunch in water
Chicory: 1 bunch in water
Corn: 3 ears in husk
a. Sweet
b. Ornamental
Cucumber: 3 items from each variety.
a. Slicing (vine)
b. Pickling (vine)
c. Pickling (bush)
Eggplant: 1 item
a. Purple
b. White
Fennel: bunch in water
Garlic: set of 3
Gourds: Three items if small, one if as large as a cabbage.
One entry per person.
Kolrabi: 3 items
Leek: bunch in water
Lettuce: 1 head
Muskmelon: 1 item
Mustard: bunch in water
Onions: With 3” to 4” stems
a. Yellow, globe
b. Yellow, flat
c. Red
d. White
Okra: 6 items
Parsley: bunch in water
Parsnip: 3 items
Pepper:
a. Sweet - thickwalled, any color
b. Sweet - thinwalled
c. Hot Long - Red & Yellow
d. Hot Round - 6 items
e. Novelty, colored
Potato:
a. White
b. Red
Pumpkin:
a. Largest - 1 item
b. Small pie - 1 item
c. Field - one item
d. Novelty - 3 items
Rhubarb: 3 stalks
Spinach: 1 bunch in water
Squash:
a. Summer, Yellow - 2 items
b. Summer, Green - 2 items
c. Bush Scallop - 1 item per variety
d. Winter - 1 item per variety
e. Spaghetti - 1 item
Note: No large Zucchinis will be accepted.
Sunflower: 1 seed head
Swiss Chard: 1 bunch in water
Tomato:
a. Red slicing
b. Orange
c. Yellow
d. Paste types
e. Cherry - 6 items
f. Pear: Yellow or Red – 6 items
g. Plum: Yellow or Red
h. Best Tasting Tomato – 2 Items
Turnip: 1 item
Watermelon: 1 item
SUGGESTION: Vegetables chosen should include those which are
most similar and the most desirable for eating.
Fruit
Apple: One Item
a. Red
b. Yellow
c. Green
Blackberry: minimum of 15
Blueberry: minimum of 15
Peach: Single
Pear: Single
Plum: Single
Raspberry: minimum of 15
Vegetables and Fruit Collections - Number of
vegetables is important
Collection of Vegetables, Adult Division: 18 separate items,
judged on the basis of artistic design and quality of
vegetables.
Collection of Vegetables, Junior Division: 12 separate
items, judged on the basis of artistic design and quality of
vegetables.
Collection of Fruit, Adult or Junior Division: 10 separate
kinds of fruit, judged on the basis of artistic design and
the quality of fruit.
|
|