Onion

Dry Onions


What to look for

  • Heavy for size and firm
  • 2 inches or more in diameter 
  • Uniform color and shape
  • True to variety
  • Small, well dried neck

What you don’t want

  • Peeled or immature bulb
  • Misshapen, double, or split bulb
  • Large soft neck 
  • Poor color or size
  • Small, well dried neck

How to prepare

  • Harvest approx. 2 weeks before exhibiting to cure
  • Do not remove outer scales or wash
  • Trim tops to 1 inch and roots to ¼ inch

Suggested exhibit quantity

  • State Fair: 3 specimens 
  • County Fair: Check your fair book

Green Onions


What to look for

  • ½ to ¾ inch in diameter
  • Straight white stem w/ green leaves

What you don’t want

  • Too small or too large
  • Poor color or peeled
  • Dry or discolored leaves
  • Crooked

How to prepare

  • Remove loose skin
  • Cut tops 4-5 in above white shank
  • Trim roots to ½ inch

Suggested exhibit quantity

  • State Fair: Refer to premium book
  • County Fair: Check your fair book

 

Watch the video and learn what a judge looks for when judging onions

Share |