DIVISION 10 - HORTICULTURE
Superintendent: Cheryl Rose, Roxy Hunter
Horticulture Building Garden Talks
Each talk will be approximately 45-50 minutes with time for questions.
Hosted by: Pennington County Master Gardeners
Thursday August 25
1pm - Beekeeping: Tom Allen will share information about backyard beekeeping to increase pollination and produce honey.
2pm - I Grew it, Now What?Rhoda Burrows, SDSU Extension Educator will offer information on harvesting and fresh storage of vegetables.
3pm -Making a self watering container for Growing tomatoes. LeRoy Draine will demonstrate making a self watering container from a 5 gallon bucket, and Cathie Draine, Master Gardener, will explain how to grow (even full sized!) tomatoes in the container.
4pm - Growing and Using Herbs: Jean Grode, Master Gardener, will explain how to grow and use a variety of herbs.
Friday August 27
12:30-1pm - Ask a Master Gardener: Master Gardeners will be on hand to answer questions, identify plants or insects (bring specimens in a zipper plastic bag) or help with horticulture problems.
1pm - Growing great onions and leeks: Mel Glover Master Gardener, will describe methods for successfully growing onions and leeks.
2pm - Hydroponic Gardening: Lissa Marotz, Master Gardener, will describe elements of small scale hydroponic gardening.
3pm - Propagating House Plants: Bonnie Ruggieri, Master Gardener, will demonstrate methods of propagating various kinds of houseplants.
4pm - Fruit for the small back yard Joe Hillberry, Master Gardener, will describe methods and kinds of fruits (berries, etc.) that are easily home-grown even in a small area.
NEW LAST YEAR! - Innovative/Educational garden idea/project – Non-Judged – Display Only. Exhibitors are encouraged participate. Displays accepted same time as exhibits.
Rules for Horticulture (Refer to each category A, B, C, etc. for specific rules)
Open to all ages 5 years old and up.
Youth (ages 5-17) list age on back of all entry tags. Youth may enter exhibits in A. Honor plants; B. Vegetables; Fruit; D. Herbs; E. Flowers; F. Potted Houseplants; G. Outdoor Pots/Patio Containers; H. Fairy Gardens; K. Floral Arrangements (Youth only).
Display trays will be available at entry for vegetables and fruits. Exhibitors must provide vases or containers for flowers and herbs; no paper/plastic/styrofoam.
Entry tags must be filled out and secured to containers by all exhibitors. Exceptions may be allowed at the discretion of the superintendent(s) or judges.
Enter Exhibits and Displays: Thursday, Aug. 18 (4-7pm) and Friday, Aug. 19 (9am- 12:45pm)
Judging: Friday, Aug. 19 (1pm)
Exhibits Displayed: Saturday, Aug. 20-Wednesday, Aug.24 (12-7pm)
Pick-Up Exhibits: Wednesday, Aug. 24 (4-7pm)
Only one (1) entry allowed in any Lot by one exhibitor, except in the “Any Other” Lot. “Any Other” Lot includes specimens not listed or already exhibited in a Lot.
List the variety of each specimen on the entry tag under Article. (If exhibiting a collection, write all common, variety and/or botanical names or classifications on the backside of entry tags or attach a separate index card to the entry tag.)
What is a variety and where is it found? The variety is a specific name given to a plant which is used in botanical taxonomy. The (variety or var.) name is found on seed packets, plant tags or in seed catalogs. (example: Lot: 241 (Tomato, Cherry) Super Sweet 100, Lot: 300 (Apples) Honeycrisp, Lot: 402 (Basil) Italian Large Leaf, Lot: 532 (Zinnia) Cactus Chrysanthemum Mix).
All vegetables, fruits, herbs, flowers, cacti, succulents, and houseplants should be true to shape, size, and color for variety/type/classification.
When more than one specimen is exhibited in a Lot (Example: three stems petunia, three red potatoes, etc.) all the specimens should be uniform in size, shape and color.
All exhibits must be clean, free from weather and insect damage and pesticide residue. Diseased and/or toxic plants will be disqualified and removed from the building. The exhibitor will be contacted as necessary.
All horticulture exhibits must be grown or created by the exhibitor.
No assistance will be available to transport heavy exhibits such as pots/containers, wreaths, houseplants, etc.
Premium payments only apply to items listed in CSF Open Class Premium Book.
Jolly Lane Greenhouse: $15 gift certificate to the following:
Best Bulb or Tuber
Best Overall Herb Collection
Best Honor Flower of the Year (cut; not potted)
Best Overall Herb
Best Overall Fairy Garden
The Plantsmyth: $20 gift certificate to the following:
Best Vegetable Collection
Best Overall Flower Arrangement
Best Overall Fruit
Rapid City Garden Club: $20 cash to the following:
Best Wildflower Collection
Best Overall Houseplant
Best Annual Flower
Best Honor Herb of the Year (cut; not potted)
Best Honor Vegetable of the Year
Friends of Doug Hesnard: $25 cash
Doug’s advice: “If it looks overdone, it’s just about there!”
Best Outdoor Pot/Patio Container
Victoria’s Garden: $15 gift certificate
Best Honor Houseplant of the Year
Nachtigall’s Greenhouse: $15 gift certificate
Best Overall Vegetable
Pennington County Master Gardeners: $25 cash to the following:(Note: As of 2010 this award will be given to an individual no more than once in three years)
Most Accumulated Award Points in Vegetables, Fruits and Herbs.
Most Accumulated Award Points in Flowers, Houseplants and Wreaths.
Pennington County Master Gardeners: $25 cash to the following: In honor of the 2019 Pennington County Master Gardener of the Year, Jody Krogman.
“Best in Show”
(Youth) Bear Country USA: $65 gift pack to the following:
Best Floral Arrangement (ages 5-8)
Best Floral Arrangement (ages 9-12)
Best Floral Arrangement (ages 13-17)
(Youth) Pennington County Master Gardeners: $50 cash to the following: (Superintendent(s)/Judges choice)
Best Overall exhibit in Vegetables, Fruits and/or Herbs.
Best Overall exhibit in Flowers and/or Houseplants.
Best Overall exhibit in Fairy Gardens and/or Outdoor Potted Containers.
People’s Choice Award
Criteria: The most mutated/overgrown vegetable from your garden. All entries must be grown and harvested by the exhibitor. Open to ages 5 and up.
Entries Accepted: Thursday, Aug. 18 (4-7pm) and Friday, Aug. 19 (8am-12:45pm). The public votes during the Exhibit Display: Saturday, Aug. 20-Wednesday Aug. 24 (12-7pm). Winner announced Wednesday, Aug. 24 (4-7 pm).
A. Honor of the Year (Youth & Adult)
Specific Rules: Individual Honor of the Year plants may be exhibited in their respective classes or in honor plants; not both. Option Example: (Class 14: Annuals - Lot 532: Zinnia) -OR- (Class 1: Honor Plants – Lot 100 Flower of the Year: Zinnia). Additional Lots featuring Honor of the Year plants: 700, 701, 702 and 1000.
Class 1: Honor Plants
100. Flower of the Year: Zinnia (three stems)
101. Houseplant of the Year: African Violet
102. Herb of the Year: Sage
103. Vegetable of the Year: Pepper (all varieties) (display according to type/Lot#)
B. Vegetables (Youth & Adult)
Overgrown vegetables are eligible for “People’s Choice Award.”
List all vegetable exhibits by variety name. Example: Cabbage, Padoc Hybrid.
The primary characteristics evaluated for vegetable exhibits are quality, condition, uniformity and trueness to variety.)
Vegetable Exhibiting Guidelines:
Note: Vegetables should be the size most consumers purchase at a store or market; average sized produce is preferred over extremely large or small sized produce.
Beans: Half matured, firm, tender and stringless pods, stems intact, uniform specimens either straight or curve (not mixed)
Beets: Firm crisp flesh, narrow neck, smooth shoulders (not angular) with no scaling, display entire unforked root and remove side root/hairs, trip tops to one-ince.
Broccoli: Head 3-6 inches in diameter, remove all leaves, compact head with evenly green color (no yellowing) and uniform bud size.
Brussel Sprouts: Snap cleanly off stalk, crisp, dense, round, fresh and firm, stems trimmed.
Cabbage: Head should be solid, firm and heavy/dense, wrapper (outer) leaves intact.
Carrots: Flesh firm and crisp, unforked taproot with side roots/hairs removed, tip of root intact, trip tops to 1 inch, no greening or purpling of tops.
Cauliflower: The head includes the stem, trimmed leaves and the curd, curd should be smooth (not fuzzy or granular) and solid uniform color, upper leaves surrounding curd intact and trimmed.
Celery: Bright green leaves with crisp, firm, thick stalks held in a tight bunch.
Corn (sweet): Remove husks and silks, ears well-filled to the tips, kernels tightly packed in straight rows and in milk stage, trim shanks to 1 inch and seal exhibit in plastic bag to retain freshness.
Cucumber (slicing): Spines removed, stems intact, firm fruit, uniformly straight, even maturity.
Cucumber (pickling): Spines and stems intact, firm fruitk uniformly straight, even maturity.
Eggplant (standard): Specimen less than 3-inch diameter (globular shape), stems attached and trimmed, glossy (not dull) appearance.
Eggplant (long/cylindrical): Specimen less than 3-inch diameter, stems attached and trimmed, glossy (not dull) appearance.
Garlic: Well matured and cured, clean, twisted dried stems, do not remoce outer dry scale leaves, trim roots.
Gourds: Well matured with hard permeable resistant rinds, stems intact, trim stems.
Kohlrabi: Firm and tender (rather than woody and pithy) balls, permeable skin, remove leaves, remove tap root.
Lettuce (head): Compact young heads, crisp, firm, fresh, trim base.
Lettuce (leaf): Include the entire plant, crisp, firm, fresh.
Leeks: Cut back fibrous roots, trim tops evenly 4-6 inches in length.
Okra: Pods should be firm and brightly colored, no darkening of the tips or ridges should be present, trim non-woody stems.
Onions (bulb): Well matured and cured, clean, twisted dried stems, do not remoe outer dry scale leaves, trim roots evenly.
Onions (bunching/green): Trim tops evenly 4-6 inches in length, trim roots evenly.
Parsnip: Straight shape, entire root intact and remoce side roots/hairs, trim to 1 inch, uniformly light cream, not green.
Peas: Uniform pods, edible peas will have smaller seeds than smap peas, stems attached and trimmed.
Peppers: Bell/Blocky type: same number of lobes. Pointed/Tapering types: fairly straight sides. All types: Fresh, firm, and trim stems.
Potatoes: Smooth skin, no greening.
Radishes: Smooth skin, entire root intact and remoce side roots/hairs, trim tops.
Rutabaga: Firm and smooth, entire root intact and remove side roots/hairs, trim tops.
Squash (summer): Immature, young, and tender (indicated by tender permeable skin), stems attached and trimmed. (Size true to variety.)
Squash (winter): Well matured with hard permeable resistant rinds, stems attached and trimmed.
Pumpkins: Well matured with hard permeable resistant rinds, woody stem attached and trimmed.
Tomatoes: Firm, mature, stems removed.
Turnips: Not blocky or angular, narrow neck, smooth shoulders, tap root intact, trim tops to 1 inch in length.
Class 2: Vegetables
200. Bean, Bush (three)
201. Bean, Pole (three)
202. Bean, Wax (three)
203. Beets (three)
204. Broccoli (one bunch)
205. Brussels sprouts (three heads)
206. Cabbage (one)
207. Carrots (three)
208. Cauliflower (one head)
209. Celery (one bunch)
210. Corn, Sweet White (three ears)
211. Corn, Sweet Yellow (three ears)
212. Cucumber, Pickling (three)
213. Cucumber, Slicing (three)
214. Eggplant, Long/Cylindrical (one)
215. Eggplant, Standard (one)
216. Garlic (three bulbs)
217. Gourds (three)
218. Kohlrabi (three)
219. Leeks (three)
220. Lettuce, Head (one)
221. Lettuce, Leaf (one bunch)
222. Okra (three pods)
223. Onion, Bunching/Green (three)
224. Onion, Red (three)
225. Onion, White (three)
226. Onion, Yellow (three)
227. Parsnips (three)
228. Peas (five pods)
229. Pepper, Bell (three)
230. Pepper, Hot (three)
231. Pepper, Sweet (three)
232. Potatoes, White (three)
233. Potatoes, Red (three)
234. Pumpkin (one)
235. Pumpkin, Pie (one)
236. Radish (three)
237. Rutabaga (three)
238. Squash, Summer (one)
239. Squash, Winter (one)
240. Tomato, Cherry (five)
241. Tomato, Heirloom (three)
242. Tomato, Slicing (three)
243. Turnip (three)
244. “Any Other” Vegetable of merit (display according to type/Lot#)
245. May not show same variety as in lot above. Name variety.
Class 3: Vegetable Collection
245. Vegetable Collection: Display a vegetable collection in a container of your choice. Containers should be reasonable sizes (approx. 12” x 17”); no extremely large containers/displays. The collection should include an assortment of 5-10 specimens.
246. A specimen is the type of vegetable used (corn, beans, carrots, pumpkin, etc.)
247. The number of each specimen used is unlimited. May include different varieties of the same specimen (Tomato - Big Beef, Tomato - Celebrity, Tomato - Sun Gold).
C. Fruit (Youth & Adult)
List all fruit exhibits by variety name. Example: Apples, Honeycrisp. The primary characteristics evaluated for fruit exhibits condition, uniformity and trueness to variety.
Class 4: Tree and Shrub Fruit
300. Apples (three)
301. Crab Apples (three)
302. Pears (three)
303. Peaches (three)
304. Cherries, Sweet (half pint)
305. Cherries, Sour (half pint)
306. Blueberries (half pint)
307. Raspberries (half pint)
308. “Any Other” Fruit of merit (display according to type/Lot#)
Class 5: Grapes
309. Red or Purple (one bunch)
310. Green (one bunch)
311. “Any Other” Grapes of merit (one bunch)
Class 6: Strawberries
312. Strawberries (half pint)
Class 7: Rhubarb
313. Rhubarb (three stalks (pulled; not cut), trim leaves to about 1 inch at the top of the stem)
Class 8: Melon
314. Watermelon (one)
315. Cantaloupe (one)
316. “Any Other” Melon of merit (one)
Class 9: Fruit Collection
317. Fruit Collection: Display a fruit collection in a container of your choice. Containers should be reasonable sizes (approx. 12” x 17”); no extremely large containers/displays. The collection should include an assortment of 5-10 specimens. A specimen is the type of fruit used (apple, pear, grapes, etc.) May include different varieties of the same specimens (Apple - Honeycrisp, Apple - Haralson, Apple - Sweet 16).
D. Herbs (Youth & Adult)
Exhibit 3 stems in Herb classes 10, 11 and 12. Some herbs are listed in multiple classes; more than one entry of an individual herb is allowed if the herb is entered in the correct Lot# and the variety is listed.
Display herbs in a sturdy glass vase or container; no paper, plastic or styrofoam vases. The container will not be judged and must hold water.
Culinary herbs are plants which leaves or stems are used for food or in some way for seasoning or flavoring. They may have other uses as well.
Non-edible herbs are those plants which parts may be useful, such as in dyes, but are not ingested as food or used for flavoring.
Dyeing herbs include herbs used for dyeing colors. Coloring comes from flowers, leaves or stems.
Class 10: Culinary Herbs
401. Anise Hyssop
405. Calendula/Pot Marigold
410. Chives, Garlic
416. Lemon Balm
417. Lemon Verbena
419. Marjoram, Sweet
420. Mint, Chocolate
424. Parsley, Curly -Leaf
425. Parsley, Flat -Leaf
428. Sage, Culinary
429. Savory, Summer
430. Savory, Winter
434. Sweet Woodruff
435. Tarragon, French
437. “Any Other” Culinary Herb of merit
438. Single Potted Herb – single variety of culinary herbs potted in a container.List variety – exhibitors choice of herb.
Class 11: Non -Edible Herbs
439. Betony/Lamb’s Ear
443. Job’s Tears
444. Joe -Pye Weed
445. Penny royal
Class 12: Dyeing Herbs
452. Chamomile yellow
453. Corn Flower blue
454. Dyer’s Broom yellow
455. Fennel yellow
456. Feverfew green
457. Golden Marguerite yellow, orange
458. Goldenrod yellow
459. Indigo blue
460. Marjoram green
461. Rosemary green
462. Sage yellow, green
463. Sunflower yellow, orange, tan
464. Yarrow yellow, gold, green, gray
465. Other” Non-Edible herb of merit
Class 13: Herb Collections
465. Culinary Herb Collection ((cut; not potted), 5 or more culinary herbs, one specimen each, list each variety, exhibitor’s choice for display).
466. Culinary Potted Herbs Display (3 or more herb plants, list each variety, may include other plants, exhibitor’s choice for display).
467. Non-Edible Herb Collection ((cut; not potted), 5 or more non-edible herbs, one specimen each, list each variety, exhibitor’s choice for display).
468. Non-Edible Potted Herbs Display (3 or more non-edible herb plants, list each variety, may include other plants, exhibitor’s choice for display).
C. Flowers (Youth & Adult)
Specific Rules: Display flowers in a sturdy glass vase or container; no paper, plastic or Styrofoam vases. The container will not be judged and must hold water. Remove any foliage below the water level of the vase or container.
Display Tip: Flowers show better if there is approximately 3-inches of stem between the flower heads and the rim of the vase or container. May use marbles or pebbles in the vase or container to help hold the flowers in place. Replace wilted flowers during the exhibit time if possible. Thanks!
Class 14: Annuals
500. Ageratum (three stems)
501. Alyssum (three stems)
502. Aster (three stems)
503. Aster, Dwarf (three stems)
504. Bachelor Button (three stems)
505. Bells of Ireland (three stems)
506. Candytuft (three stems)
507. Carnation (one stalk)
508. Cockscomb (one stalk)
509. Celosia (three stems)
510. Cosmos (three stems)
511. Dianthus Pinks (three stems)
512. Gypsophila (three stems)
513. Larkspur (three stems)
514. Lavatera (three stems)
515. Lobelia (three stems)
516. Marigold (three stems)
517. Nicotiana (three stems)
518. Petunia (three stems)
519. Phlox (three stems)
520. Poppy (three stems)
521. Salvia (three stems)
522. Snapdragon (three stems)
523. Statice (three stems)
524. Stocks (two stems)
525. Strawflower (three stems)
526. Sunflower (two stems)
527. Sweet Pea (three stems)
528. Sweet William (three stems)
529. Tithonia (three stems)
530. Verbena (three stems)
531. Viola (three stems)
532. Zinnia (three stems)
533. “Any Other” Annual of merit (three stems or according to Lot#)
Class 15: Perennials
534. Achillea (three stems)
535. Alyssum (three stems)
536. Aster (three stems)
537. Baby’s Breath (one stalk)
538. Campanula (three stems)
539. Candytuft (three stems)
540. Cupid Dart (three stems)
541. Chrysanthemum (three stems)
542. Rudbeckia (three stems)
543. Dianthus (three stems)
544. Echinacea (three stems)
545. Flea Bane (three stems)
546. Gaillardia (three stems)
547. Geranium (two stems)
548. Coral Bell (three stems)
549. Hollyhock (three stems)
550. Limonium (one stalk)
551. Lobelia (three stems)
552. Lupine (three stems)
553. Monarda/Bee Balm (three stems)
554. Primrose (three stems)
555. Phlox (three stems)
556. Obedient Plant (three stems)
557. Rose Bowl (one bloom displayed in a rose bowl)
558. Rose. Floribunda (two or more flowers on one stem)
559. Rose, Hedge (two or more flowers on one stem)
560. Rose, Tea (two flowers on separate stems)
561. Salvia (three stems)
562. Pincushion Flower (three stems)
563. Shasta Daisy (three stems)
564. Stokesia (three stems)
565. Veronica (three stems)
566. Globe Thistle (one stalk)
567. “Any Other” Perennial of merit (three stems or according to Lot#)
Class 16: Bulbs & Tubers
568. Dahlia, (three stems)
569. Dahlia, Dwarf (three stems)
570. Dahlia, giant (over 7' in diameter) (one stem)
571. Gladiolas (three stems, solid or mixed colors)
572. Gloxinia (one bloom displayed in a rose bowl)
573. Lily, (two stems)
574. Lily, Tiger (two stems)
575. Lycoris (three blooms)
576. "Any Other" Bulb or Tube of merit (three stems or according to Lot#)
Class 17: Wildflowers
577. Any Wildflower of merit (three stems, list common name)
578. Mixed Wildflower Collection (cut; not potted), 3 or more different wildflowers arranged in a vase or vase-like container, unlimited number of each specimen, list common name, exhibitor’s choice for display)
F. Houseplants (Youth & Adult)
Specific Rules: All houseplants should be in the possession of the exhibitor at least 4 months prior to exhibition. Exhibitor phone number must be attached to each houseplant exhibit. All houseplants need to be potted. Bring a base to catch excess water. Hanging Houseplants must be displayed on hanger or stand (plant must not touch the floor). List all houseplants by common name and/or botanical name. One variety of houseplant per pot; except Lot# 617, 631 and 639.
Class 18: Flowering Houseplants
600. Lipstick Plant
603. Goldfish Plant
605. Ornamental Pepper
607. Shrimp Plant 44
608. “Any Other” Flowering Houseplant of merit
Class 19: Non-Flowering Houseplants
610. Chinese Evergreen
615. Creeping Fig
616. Prayer Plant
617. Dish Garden (3 or more different indoor houseplants with compatible growing requirements, list common and/or botanical names, no figurines).
618. “Any Other” Non-Flowering Houseplant of merit
Class 20: Hanging Houseplants
619. Baby Tears
620. Spider Plant
622. Strawberry Begonia
623. English Ivy
624. Swedish Ivy
625. Wandering Jew
626. “Any Other” Hanging Houseplant of merit
Class 21: Cactus
627. Cephalocereus (Old Man Cactus)
628. Opientia (Prickly Pear)
629. Echenocacltes (Barrel Cactus)
631. Cactus Collection
632. Display a cactus collection in a container (exhibitor’s choice), assortment of 5-10 cacti, list common and/or botanical names or classification.
633. “Any Other” Cactus of merit
Class 22: Other Succulent Plants
636. Echeveria (hens & chicks)
639. Succulent Collection: Display a succulent collection in a container (exhibitor’s choice), assortment of 5-10 succulents, list the common and/or botanical names.
640. “Any Other” Succulent of merit
Class 23: Orchids
641. Cattleya Alliance
642. Dendrobium Complex
643. Paphiopedilum Alliance
644. Phalaenopsis Alliance
645. Vanda Alliance
646. Oncidium Complex
648. “Any Other” Orchid of merit (list classification)
G. Outdoor Pots and Patio Containers (Youth & Adult) Specific Rules: Should include 3 or more flower varieties and accent plants (greens). Bring a base to catch excess water (if applicable). No assistance will be available to help transport heavy exhibits.
Class 24: Outdoor Potted Containers
700. Using Honored Flower of the Year (Zinnia) with or without other plants.
701. Using Honored Herb of the Year (Sage) with or without other plants.
702. Using Honored Vegetable of the Year (Pepper) with or without other plants.
703. Thriller, Filler, Spiller!
704. Exhibitor’s Choice: Create your own Outdoor Potted Container.
H. Fairy Gardens (Youth & Adult)
Specific Rules: Include 3 or more different plants (suitable for indoor or outdoor conditions; Lot# specific) with complimentary figurines. All plants must be living. Bring a base to catch excess water (if applicable). Any Fairy Gardens exclusively using dried or artificial material should be exhibited in Creative Hobbies – Division 8. No assistance will be available to help transport heavy exhibits.
Class 25: Fairy Gardens
800. Indoor Fairy Garden
801. Outdoor Fairy Garden
All plant material for wreaths must be living plants. Dried materials such as grasses, twigs, berries, pine cones and pods, etc. are allowed as accents. Bases and accessories such as ribbons, etc. may be obtained from home or purchased. All wreaths exclusively using dried or artificial material should be exhibited in Creative Hobbies – Division 8.
Class 27: Fresh Wreaths
900. Seasonal Wreath (list season)
901. Herb Wreath (list varieties of herbs)
Exhibitor’s Choice: Create your own wreath.
J. Floral Arrangements (Adult only)
Specific Rules: Flowers, supplies and/or accessories used for Floral Arrangements may be obtained from home or purchased. Any flowers used must be fresh. Dried materials such as grasses, twigs, berries, pine cones and pods, etc. are allowed as accents. Containers must hold water. Any Floral Arrangements exclusively using dried or artificial material Flower of the Year: Create a free-style arrangement ushould be exhibited in Creative Hobbies – Division 8.
Class 26: Adult Floral Arrangements
1000. Honored Flower of the Year: Create a free-style arrangement using Zinnias. May use other flowers, filler and greens. The honor flowermust be the focus.
1001. Summer Vacation: Create a centerpiece arrangement usinga combination of bright colors and summer vacation items.
1002. Flowers and Forest: Create an arrangement incorporating flowers and items found in the forest.
1003. You are my Sunshine: Create an arrangement display using sunflowers and a combination of coordinating flowers, fillers and greens.
1004. Chicken Coop: Create an arrangement in a suitable container using hens and chicks and other succulents. May also use flowers and other greenery.
1005. Exhibitor’s Choice: Create your own floral arrangement
K. Floral Arrangements (Youth only)
Specific Rules: Youth must complete and attach entry tags to their exhibit. List age on each entry tag. Youth must create their own Floral Arrangements. Flowers, supplies and/or accessories used for Floral Arrangements may be obtained from home or purchased. Flowers must be fresh. Dried materials such as grasses, twigs, berries, pine cones and pods, etc. are allowed as fillers/accents. Containers must hold water. Any Floral Arrangements exclusively using dried or artificial materials should be exhibited in Creative Hobbies – Division 8.
Class 28: Youth Floral Arrangements
1100. My Favorite Color: Create an arrangement in a glass vase (clear or colored) using your favorite color, may use other complimentary colors and greens. Your favorite color should be the focus and most used color.
1101. Fair Time: Create an arrangement in a container using flowers and colors that remind you of the fair.
1102. Seasons: Create a themed arrangement that represents your favorite season, exhibitor choice for container and shape of arrangement.
1103. My garden: Create an arrangement using a container and accessories you would use in your garden (flower and/or vegetable).