STATE FAIR ELIGIBLE

 

Youth will learn about plant growth, soil nutrition, and management of insects and diseases related to fresh vegetable and herb production.

 

State Fair Entries

 1 collection per member, unlimited number of county entries.

5 single vegetable entries per member, unlimited number of county entries.

3 herb entries per member, unlimited number of county entries.

1 potato tray entry per member, unlimited number of county entries.

1 tomato plate entry per member, unlimited number of county entries.

1 educational exhibit entry per county.

Visit State Site

Contact Us

 

Purdue Extension Dubois County
1482 Executive Blvd.
Jasper, IN  47546
812-482-1782
Lauren Fenneman, Assistant Youth Educator
lhaase@purdue.edu

 

Garden Project Guidelines

Manual Information: See page 16 for project manual information. Project Manual completion is not a requirement.

 

Refer to Suggested 4-H Garden Exhibits, 4-H 970-w, to learn about size, weight, and other suggested specifications.

 

Judges evaluating exhibits should recognize individual differences and creativity, therefore using information in this document as a guide rather than a requirement.

Create a 3-plate, 4-plate, or 5-plate collection display of vegetables you have grown and cared for from the single vegetable list. Display each vegetable on a disposable plate. Inclusion of flowers is optional.

 

Vegetable

Plated Display Description

Asparagus

Asparagus, 5 spears

Beans

Cowpea, black-eyed pea, southern pea, etc., 10 pods or ½ cup shelled

Beans

Snap, Green or Wax, 10 pods

Beans

Lima-large or small - 10 pods or ½ cup shelled

Beans

Navy, kidney, shell out, etc.-1/2 cup shelled

Beets

Round, flat, and long types, 3

Broccoli

Broccoli, 1 head

Broccoli raab

Broccoli raab, 3 heads

Brussels sprouts

Brussels sprouts, 5 heads

Cabbage

Chinese type (bok choy or pak choi), 1 head

Cabbage

Chinese type (napa cabbage), 1 head

Cabbage

Round, Flat or Pointed type, 1 head

Carrots

Carrots, 3

Cauliflower

Cauliflower, 1 head

Celery

Celery, 1 bunch

Chard

Chard, 10 bundled leaves

Collards

Collards, 10 bundled leaves

Corn

Sweet-yellow, white or bicolor, 3 ears

Cucumbers

Dill, Pickling, 3

Cucumbers

English or hothouse, 1

Cucumbers

Slicing with seeds, 3

Eggplant

Eggplant, 1

Kale

Kale, 10 bundled leaves

Kohlrabi

Kohlrabi, 3

Muskmelon

Muskmelon (cantaloupe), 1

Okra

Okra, 3 pods

Onions

Green, 5 onions in a bunch

Onions

Red, Yellow or White, 3

Parsnip

Parsnips, tops off, 3

Peas

Peas, edible pod such as snow peas ,10 pods

Peas

Peas, unshelled, 10 pods

Peppers

Bell type, 3

Peppers

Chili type, 3

Peppers

Serrano type, 3

Peppers

Banana/Long/Wax/Hungarian type, 3

Peppers

Pimiento type (red), 3

Peppers

Cayenne type, 3

Peppers

Jalapeno type, 3

Peppers

Cherry type, 3

Peppers

New Mexican, long green, Anaheim type, 3

Peppers

Ancho type, 3

Peppers

Tabasco type, 3

Peppers

Habanero type, 3

Potato

Potatoes, any color, 3

Pumpkin

Pumpkin, (other), 1

Pumpkin

Table, Canning, or Ornamental, 1

Radishes

Radishes, 5

Rhubarb

Rhubarb, 3 stalks bundled

Rutabaga

Rutabaga, 3

Spinach

Spinach, 10 bundled leaves

Squash

Banana, or other large winter squash type, 1

Squash

Buttercups, Turbans, 1

Squash

Butternut, 1

Squash

Cushaw, 1

Squash

Hubbards – blue, green or golden, 1

Squash

Scallops/Patty Pans, 1

Squash

Straight or crookneck – i.e. summer squash, 1

Squash

Acorn, 1

Squash

Zucchini or cocozelle, 1

Sweet Potato

Sweet potatoes, 3

Tomatillos

Tomatillos, 3

Turnips

Turnips, 3

Watermelon

Watermelon, 1

 

Display from the list below vegetables you have grown and cared for on a disposable plate.

 

Vegetable

Plated Display Description

Asparagus

Asparagus, 5 spears

Beans

Cowpea, black-eyed pea, southern pea, etc., 10 pods or ½ cup shelled

Beans

Snap, Green or Wax, 10 pods

Beans

Lima-large or small - 10 pods or ½ cup shelled

Beans

Navy, kidney, shell out, etc.-1/2 cup shelled

Beets

Round, flat, and long types, 3

Broccoli

Broccoli, 1 head

Broccoli raab

Broccoli raab, 3 heads

Brussels sprouts

Brussels sprouts, 5 heads

Cabbage

Chinese type (bok choy or pak choi), 1 head

Cabbage

Chinese type (napa cabbage), 1 head

Cabbage

Round, Flat or Pointed type, 1 head

Carrots

Carrots, 3

Cauliflower

Cauliflower, 1 head

Celery

Celery, 1 bunch

Chard

Chard, 10 bundled leaves

Collards

Collards, 10 bundled leaves

Corn

Sweet-yellow, white or bicolor, 3 ears

Cucumbers

Dill, Pickling, 3

Cucumbers

English or hothouse, 1

Cucumbers

Slicing with seeds, 3

Eggplant

Eggplant, 1

Kale

Kale, 10 bundled leaves

Kohlrabi

Kohlrabi, 3

Muskmelon

Muskmelon (cantaloupe), 1

Okra

Okra, 3 pods

Onions

Green, 5 onions in a bunch

Onions

Red, Yellow or White, 3

Parsnip

Parsnips, tops off, 3

Peas

Peas, edible pod such as snow peas ,10 pods

Peas

Peas, unshelled, 10 pods

Peppers

Bell type, 3

Peppers

Chili type, 3

Peppers

Serrano type, 3

Peppers

Banana/Long/Wax/Hungarian type, 3

Peppers

Pimiento type (red), 3

Peppers

Cayenne type, 3

Peppers

Jalapeno type, 3

Peppers

Cherry type, 3

Peppers

New Mexican, long green, Anaheim type, 3

Peppers

Ancho type, 3

Peppers

Tabasco type, 3

Peppers

Habanero type, 3

Potato

Potatoes, any color, 3

Pumpkin

Pumpkin, (other), 1

Pumpkin

Table, Canning, or Ornamental, 1

Radishes

Radishes, 5

Rhubarb

Rhubarb, 3 stalks bundled

Rutabaga

Rutabaga, 3

Spinach

Spinach, 10 bundled leaves

Squash

Banana, or other large winter squash type, 1

Squash

Buttercups, Turbans, 1

Squash

Butternut, 1

Squash

Cushaw, 1

Squash

Hubbards – blue, green or golden, 1

Squash

Scallops/Patty Pans, 1

Squash

Straight or crookneck – i.e. summer squash, 1

Squash

Acorn, 1

Squash

Zucchini or cocozelle, 1

Sweet Potato

Sweet potatoes, 3

Tomatillos

Tomatillos, 3

Turnips

Turnips, 3

Watermelon

Watermelon, 1

Choose one or more options from chart. All vegetable and herb exhibits must include common name, Latin name, and variety. Vegetable exhibits entered at state fair will be donated to local food banks and homeless shelters after being judged and not displayed.

Choose one or more options from chart. All vegetable and herb exhibits must include common name, Latin name, and variety. Vegetable exhibits entered at state fair will be donated to local food banks and homeless shelters after being judged and not displayed.

Choose one or more options from chart. All vegetable and herb exhibits must include common name, Latin name, and variety. Vegetable exhibits entered at state fair will be donated to local food banks and homeless shelters after being judged and not displayed

Choose one or more options from chart. All vegetable and herb exhibits must include common name, Latin name, and variety. Vegetable exhibits entered at state fair will be donated to local food banks and homeless shelters after being judged and not displayed.

 

Display from the list below a single herb plant you have grown and cared for in an appropriate size pot that has a saucer bottom.

 

Herb Name and Description

Basil (Ocimum basilicum) "all edible types"

Catnip (Nepeta cataria) "all edible types"

Chamomile (Chamaemelum nobile) "all edible types"

Chives (Allium schoenoprasum) "all edible types"

Coriander or Cilantro (Coriandrum sativum) "all edible types"

Dill (Anethum graveolens)

French tarragon (Artemisia dracunculus)

Lavender (Lavendula sp.) "all edible types"

Mint (Mentha sp.) "all edible types"

Oregano (Origanum vulgare)

Parsley (Petroselinum crispum) "all edible types"

Rosemary (Rosemarinus officinalis)

Sage (Salvia officinalis)

Sweet Marjoram (Origanum majorana)

Thyme (Thymus vulgaris) "all edible types"

Display from the list below approximately 30 potatoes you have grown and cared for in a 12 ½” x18” tray. A tray will be provided when checking-in potato exhibits at state fair.

Potato Description

 

Red (Norland, Triumph), etc.

White, oval type (Irish Cobbler), etc.

Russett (Haig, Norgold, Superior), etc.

White, round type (Katahdin), etc.

White, long type (Kennebec), etc.

Other (yellow, blue, etc.)

Display from the list below tomatoes you have grown and cared for on a disposable plate.

Tomato Description

 

Pink or purple, 3

Intermediate type, 10

Red (for canning), 3

Small Cherry or Pear, 10

Red (for market), 3

Yellow or orange, 3

Roma or paste type, 3

 

Create an educational poster, notebook or display about any manual activity or on any gardening topic of choice that is age/grade appropriate.  Youth can also design and complete an independent study activity.

Poster Guidelines

All poster exhibits must be 22" x 28", displayed horizontally, and have a stiff backing (corrugated cardboard or foam core board preferred) and be covered with clear cellophane, plastic or in poster bag unless otherwise stated in project requirements. Quiz Boards are not considered posters and do not require a clear covering. Leave space in the lower right hand corner of poster for project label affixed outside of covering. (Poster board, foam core board, and poster bags are available at the Extension Office at cost.) 

Leave space on exhibit for label. Label size is 2 7/8” wide x 5 ½” long and will be attached in readily visible position.

References:  All posters, notebooks, display boards must include a reference list indicating where information was obtained, giving credit to the original author, to complete the 4-H member’s exhibit.  This reference list should/might include web site links, people and professionals interviewed, books, magazines, etc.  It is recommended this reference list be attached to the back of a poster or display board, be the last page of a notebook, or included as part of the display visible to the public.  The judge will not discredit an exhibit for the manner in which references are listed.

 

All pictures and wall hangings, etc. should be ready to hang or display. Use strong hangers (not can tabs) attached with nails or screws (not glue or tape) or provide a suitable stand. Label the stand with your name.

 

Exhibit labels supplied by the office are to be attached securely. There may be specific other instructions for certain projects. See individual project requirements for these instructions. Be sure all exhibit items can be identified with 4-H member name and 4-H club. i.e. notebooks, exhibits with multiple items, etc. Be sure all parts of your exhibit have your name on them.

Secrets of a Successful Poster
A successful poster will:
· Catch the eye of the passerby
· Be simple and clear
· Impress an idea or a fact upon the viewer
· Stimulate the viewer to support your idea, get more information, or take appropriate action.
· Have space left over—Posters that are uncluttered are easier to read.

An effective poster: attracts attention, focuses on a main interest or idea, and motivates you.

Planning A Poster
A poster should have one main idea. Have the reason clearly in mind before you start.
· Consider who your viewer will be
· Decide what you want them to know
· Decide what you want them to do
· Think of a clever theme or slogan
· Limit your effort to one main idea
· Make a small rough sketch
· Visual communication is an aid to what you are trying to teach with your project.

Choosing Colors
Color combinations affect how easily the message is read and the overall appearance of the poster.
· Consider the Contrast: This means you use dark letters on a light background, and light letters on a dark background.
· Let the most important items be the most important color.
· Colors that are close to the background shade will not show up well and cannot be read at a distance.
· Avoid using too many different colors. Two or three should be sufficient. You don’t want to overwhelm your main point!
· Avoid putting red and green next to each other—this is hard to focus on if a person is colorblind.
· Avoid bright neon colors—they may catch the eye, but they are hard to focus on.

Lettering
· Lower case letters are easier to read than all CAPITALS. Use capitals only for emphasizing an important phrase or word to give variety.
· Save fancy or script lettering for catching the attention of the viewer.
· When hand lettering, always use guidelines. Using a ruler, lightly pencil in straight lines that can be erased when your poster is complete.
· Letters may be cutout and glued on, or precut letters may be purchased.
· Keep written material to a minimum. Use only headings, captions and signs necessary to tell the story.

Use different size lettering for items of varying importance.
· Allow margins to keep things from running together and looking too cluttered.
· Below is a table of letter sizes and their effectiveness:

*Ask your parents, 4-H Leader, or older 4-H member to look at your poster and tell you what they think.

Revise-Re-Do-Rearrange
1. Cut out all your letters, pictures and graphics.
2. Draw guidelines and place or draw in letters.
3. Lay all your pieces of your poster out on the poster board.
4. Ask yourself, “How does it look?”
5. Revise and rearrange as needed. Re-Do anything that should be a different size or color.
6. Move things around until you are happy with the overall effect and message of your poster.
7. Glue everything in place.
9. Remember—NEATNESS COUNTS!