Tips for maintaining house & yard
Amy Jordan
Thursday, July 26, 2007
Its time for the Lyon County Fair, with lots of activities happening at the fair grounds throughout the next week.
Saturday is the day for Open Class judging, and there is something for everyone. Entries will be accepted from 8:00 am to 9:30 pm at the Anderson Building.
If you have flowers, fruit or vegetables to enter, consider these pointers when selecting specimens.
Flowers should be cut in the evening or early morning, when plant temperatures are coolest. Use a clean, sharp knife. Always cut the stem several inches longer than necessary because further trimming may be needed. Do not cut stems with scissors because they pinch the ends of the stems, closing off the water-conducting vessels. Remove the leaves from the portion of the stem that will be in water.
In the garden, immediately after cutting, place the stems in lukewarm water (100 to 110 degrees F ). Move the freshly cut flowers to a cool location to condition for 15 to 20 minutes. “Conditioning” or “hardening” reduces the chances of stem blockage and promotes the quick water uptake necessary for long flower life. Most garden flowers should be placed in a refrigerator set at 35 to 40 degrees F until put on display. Cooling retards the maturing process so flowers do not fade or become overmature before display and judging. Never store flowers in a refrigerator with fruits or vegetables. The ethylene gas released by fruits and vegetables reduces vase life. Stems should be recut after conditioning, just before exhibiting. A clean cut opens up new vessels for water uptake. Fresh cuts should be made under water so that air does not fill the exposed vessels, blocking water uptake.
Fruit and vegetables should also be harvested when temperatures are cooler, and stored in the refrigerator. Remove dirt from specimens and trim the stems.
The judge will consider several factors when evaluating fruit and vegetable entries. These are listed as the most important to the least important in the judges mind.
Condition: Free from disease, insect or mechanical damage or other forms of damage including dirt or stains.
Quality: Exhibits that are at their “peak of perfection” for eating. Specimens should be crisp, firm, mature but not overripe, and flavorful.
Uniformity: Uniform in size, shape and color. Attractiveness of an exhibit is enhanced by all specimens being uniform.
Typical of Variety: Specimens should be typical of the type and variety of vegetable and fruit. Avoid unusual or nontypical types of exhibits for show purposes.
Size: Size of specimens should conform to market demands. In general, very large specimens may be undesirable since they are not as tender or flavorful as more medium sized specimens. Don’t select specimens on the basis of size alone.
Zucchini is the baking “Spotlight” event this year, so make your favorite main dish or dessert with zucchini and enter it on Saturday. Check out the fair book for further details.
F For information on preparing specific fruit and vegetable exhibits or to acquire a fair book, call or stop by the Lyon County Extension Office (341-3220), 618 Commercial.