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Horticulture Show
| When |
June 13, 2008 from 11:00 am to 02:00 pm |
|---|---|
| Where | Caddo County Fairgrounds, Anadarko, OK |
| Contact Name | Ranel Lasley |
| Contact Email | r.lasley@okstate.edu |
| Contact Phone | 405-247-3376 |
The Baldwin Building will be open at 9:00 a.m. Exhibits must be entered by 11:50 a.m. All HCE members are eligible to make one entry in every class. Flowers, vegetables and fruit must be grown by the exhibitor. All exhibits must be displayed as stated or they will be disqualified. Three stickers will be awarded in each class. Rosettes will be given for the individuals placing 1st, 2nd and 3rd in overall points. The Top Group will receive the traveling trophy. Lunch will be from 12:00 – 1:00 p.m. Everyone should bring a salad for lunch (serving spoons will be provided). All groups will serve as hostesses on a rotating basis. The Program will be presented at 1:00 p.m. Judging will begin at 12:30 p.m. Must leave exhibits in place while the scores are being tabulated. This will allow everyone an opportunity to view them. You may volunteer to help set up for the event. All help will be appreciated!
FRUIT EXHIBITS
All fruit must be fresh. Fruit should be of the same variety, size, color and maturity. They should be free of blemishes or spots, or it must be mature enough for table use. Each individual must furnish a paper plate for his/her exhibit. Fruit must be covered with saran wrap, or in a ziploc bag.
1. Cherries, 1 pt.
2. Blackberries, 1 pt.
3. Peaches, 3
4. Plums, 3
5. Apricots, 3
6. Strawberries,1 pt.
7. Boysenberries,1 pt.
8. Rhubarb, 3 stalks
9. Nectarines, 3
10. Any other, 3
VEGETABLE EXHIBITS
Read instructions carefully for preparing vegetable exhibits. Each exhibitor must furnish paper plates for exhibits.
1. Asparagus, 6 spears
2. Beans, snap green, 6 beans
3. Beans, wax, 6 beans
4. Beet, 3 with tops
5. Cabbage, pointed head, 1 head
6. Red Cabbage, 1 head
7. Cabbage, other, 1 head
8. Carrots, 3 with tops
9. Corn, 3 ears
10. Cucumbers, pickling, 5
11. Cucumbers, slicing, 3
12. Lettuce, 1 head
13. Lettuce, 3 plants, leaf
14. Mustard, 3 plants
15. Okra, 5 pods
16. Onions, 3 mature, white
17. Onions, 5 green in bunch
18. Onions, 3 mature, yellow
19. Onions, 3 mature red
20. Potatoes, 3 white
21. Potatoes, 3 red
22. Potatoes, 3 yellow
23. Radishes, white, 5 in bunch
24. Radishes, red, 5 in bunch
25. Spinach, 3 plants, any
26. Squash, yellow straight neck, 3
27. Squash, yellow crooked neck, 3
28. Squash, white, 3
29. Squash, other, 3
30. Zucchini, 3
31. Turnips, 3 with tops
32. Swiss chard, 1 plant
33. Cauliflower, 1 head
34. Broccoli, main stem
35. Hot peppers, 3
36. Bell peppers, 3
37. Tomatoes, 3
38. Cherry Tomatoes, 3
39. Yellow Tomatoes, 3
40. Eggplant, 1
41. Any other vegetable
Each plate of squash should be of the same variety.
HERBS
1. Rosemary, 1 stem
2. Sage, 1 stem
3. Mint, 1 stem 4. Salvia, l stem
5. Thyme, 1 stem
6. Dill, 1 stem
7. Parsley, 1 stem
8. Chives, 1 plant
9. Basil, 1 stem
10. Sweet Violet, 1 sprig
11. Cilantro, 1 stem
12. Oregano, 1 stem
13. Lavender, 1 stem
Asparagus - The spears should be six inches long if possible. Wash the tips and tie in a bundle with butts even. Tie near the base and just below the tips. Tie may be of ribbon, cord or rubber
band.
Beans, Snap Bush, Pole or Wax - Remove injured or discolored pods, and select long, straight specimens of the same length, size and color. Beans should be free from strings, over-developed seeds or toughness of pod. Good quality beans have thick and meaty pod walls and flesh; they will snap readily. Do not snap beans.
Beets - Tenderness and color, both interior and exterior, are important. Very large beets are often coarse and woody. Select beets 1 3/4 to 2 inches in diameter, free of forked ends with side roots. Wash them thoroughly and remove any defective leaves.
Cabbage - Select a head of average size that is solid, smooth and without worm injury. The head should not be peeled too closely as this promotes bruising.
Carrots - Specimens should be clean and any defective foliage should be removed. They should be of medium size, 1 to 1 1/2 inches diameter, and well shaped (free of forked ends and side
roots.) Select specimens of a good bright color, avoiding those that are greenish or pale yellow in color. Tie in bunches.
Corn - Shuck and exhibit in plastic bag. Judge will remove bag.
Cucumber Pickling - Select uniform straight, well-shaped, firm, specimens which are full grown, but do not show any yellow color.
Dill - Select an 8 to 10 inch stem which shows to best advantage the portion of the plant which is used. Exhibit in jar or glass with water to keep fresh.
Lettuce - Leaf: Cut the entire plant just below the crown. Remove discolored or injured
leaves and wash the plant thoroughly. Tie together.
Head – Remove roots just below the base of each head and remove all discolored
or injured outer leaves. Head should be firm.
Mustard - Same as leaf lettuce.
Onions - Mature: Remove roots just below the base and leave the tops about an inch long. Too
Severe peeling of the outer scales should not be practiced. Properly clean onions for
proper preparation for storage.
Potatoes, Irish - Select only specimens of medium and uniform size and shape. They should be free from diseases and insect damage, bruises and cuts. When potatoes are sufficiently mature, it is preferable to remove dirt with a brush or soft rag rather than by washing.
Radishes - Select specimens according to size, shape and color. Avoid pithiness as indicated by their degree of firmness. Remove any defective foliage. Wash and tie in a bunch.
Squash - Select immature specimens with stems attached, good-sized, but yet tender.
Spinach - Same as leaf lettuce.
Turnips - Same as beets, avoid pithiness.
FLOWER EXHIBITS
Flowers must be exhibited in suitable containers. No paper containers accepted. Exhibitor must furnish container that is suitable for flower exhibit. Exhibitor must know the kind of flower entered. Read carefully “Suggestions for Flower Exhibitor.” Enter required no. of specimens.
1. Batchelor Button, 3 stems
2. Begonia, 3 stems
3. Bouncing Betty, 3 stems
4. Cannas, 1 stem
5. Carnations, 3 stems
6. Coneflower, 3 stems
7. Cosmos, 3 stems
8. Dahlia, 1 small
9. Dahlia, 1 large
10. Day Lilies, 1 stem, double
11. Day Lilies, 1 stem, single
12. Any other lilies, 1 stem
13. Gaillardias, 3 flowers
14. Gladiolus, 1 stem
15. Impatiens, 3 stems
16. Lantana, 3 stems
17. Larkspur, 3 stems
18. Marigolds, 3 small
19. Marigolds, 1 large
20. Nasturtiums, 3 flowers
21. Pansies, 3 stems
22. Petunias, ruff. And or double, 3 stems
23. Petunias, single, 3 long stems
24. Perennial phlox, 1 stem
25. Phlox, annual, 3 stems
26. Hydrangea , 1 head
27. Hollyhock, Old Fashioned
28. Hollyhock, Double
29. Pinks, 3
30. Rose, Hybrid tea, 1 stem
31. Rose, Peace, 1 stem
32. Rose, Floribunda, 1 stem
33. Rose, Landscape, 1 stem
34. Rose of Sharon, 1 stem
35. Miniature Rose, 1 cluster
36. Shasta Daisy, 3 flowers, single
37. Shasta Daisy, 3 flowers, double
38. Gloriosa Daisy, 3 flowers, single
39. Gloriosa Daisy, 3 flowers, double
40. Snapdragons, 3 stems
41. Sweet Peas, 3 stems
42. Sweet William, 3 stems
43. Verbena, 3 stems
44. Zinnias, small, 3 stems
45. Zinnias, large, 1 stem
46. Star of Bethlehem, 3 stems
47. Any other flower
48. Coreopsis
ARRANGEMENTS
Flowers, fruits and vegetables used in arrangements must be fresh. No purchased products.
1. Wee Beauty - (up to 8 inches)
2. Summertime Blues
3. A Touch of Glass
4. Native Oklahoma
5. Free Choice
6. Summer Holiday
7. Flag Day Special
8. Oklahoma Centennial Celebration
HOUSE PLANTS
The house plants will be judged on perfection of plant. They should be free from insects, disease or bruises. Containers must be in keeping with the plant. An exhibit will consist of one
plant. No hanging baskets.
1. African violet, 1 crown
2. Begonia
3. Coleus
4. Cactus
5. Jew
6. Philodendron
7. Other Ivy
8. Succulent
9. Peace Lilly
10. Ferns
11. Any Mixed
12. Hanging Basket
13. Any Other
Planter (grouping of any types of plants)
SUGGESTIONS ON PREPARING VEGETABLE EXHIBITS
It is very important that the exact number of specimens required to make an exhibit be shown--no more or no less.
In preparing all exhibits, it should be remembered that uniformity of size, shape and color is of
importance, and that specimens should be clean and fresh and free of insects, disease or other injury. Leafy vegetables and those with tops attached should be kept sprinkled or covered with moist newspaper until the judging is done, wilting detracts from the appearance of an exhibit.
As to size, and maturity, vegetable exhibits are judged according to their practicability for market and home use.
FRUIT EXHIBITS
1. All fruits to be exhibited must be uniform in size, shape and color and number on the plate.
The color must be true for that type of fruit.
2. Use fruit of the same variety, they score better.
3. The stems should be left on the fruit.
4. The fruit should be free from bruises, spots, or blemishes and have no decayed spots.
5. The fruit should be at the maturity where it is practical for home and market.
6. Avoid overripe or too green a product.
7. Fruits should be firm and at the stage of ripeness that you would probably buy at the
market if you were going to buy them.
8. Extremely large or extremely small fruits should be avoided in the varieties.
9. Rhubarb - Cut 1/4” above root. The flattened part of the leaf itself should be trimmed to
about the size of a silver dollar.
SUGGESTIONS TO FLOWER EXHIBITORS
1. Read all rules and regulations carefully before starting to prepare the exhibit.
2. Be sure all entries meet requirements of class in which they are entered.
3. Get the exhibits entered before the entry closing time and enter as many classes as possible.
4. Be sure you have enough of the correct exhibit containers.
5. Select a few extra flowers to replace damaged specimens before judging begins.
6. Keep flowers in a cool place with the stems in deep water, in a dark place, until show time.
7. Pack flowers carefully for carrying to the show. Use a cardboard box or similar container
with moist cloth or paper around the stems.
8. Arrange flowers after you get to the show. Be sure all needed accessories are at hand.
Containers should be suitable jars with a sufficient water holding space. Avoid stuffing too
many flowers in a container. No paper containers.
9. For good proportions, flower arranged in a vase should extend above the base approximately one and one-half times its height. In a flat bowl-like container by one and one-half times
its width.
10. Just before judging begins, inspect flowers with their own foliage attached, do not strip
off foliage.
11. A few specific flowers make a better showing if given some of the following considera-
tions: Gladiolus are cut when first florets open. Dahlias are best but when the flower is
wide open and outer petals have begun to turn back. End of stems of dahlias should be
speared with a hot flame or plunged in scalding water. Single roses may be cut when the
bud feels soft between the fingers.
12. African violets should be exhibited with 1 crown to a container.
13. All flowers - The length of the flower stem should be in proportion to the size of the flower
head. Some specific suggestions are: Batchelor buttons and larkspur showing branch:
Gladiolus - stem should be 40 percent of total height. Perfect flower has about 4 to 5 still
green; Marigolds - leave foliage stem as long as possible in proportion to flower: Hybrid
Tea Rose - pinch off buds. Should have long stems; Zinnias - especially important to cut
stems in proportion to flower. Big flowers need longer stems. If same variety, they should
about the same size--in other words, flowers should be uniform in color and maturity.
* FLOWER ARRANGEMENTS - The flower arrangement for the dining table must be one
that can be used as decoration during a meal.
* Buffet arrangements should be arrangements that would be used against a wall.
* Centerpiece is an arrangement that must be attractive from all sides and maybe used for
any occasion.
- Accessories allowed in all arrangements if they enhance the arrangement.
