Division D
Fruits & Vegetables
Preparing vegetables for exhibition
An excellent vegetable exhibit should have four qualifications. It should be 1) true to variety type; 2) good in market quality; 3) uniform in size; and 4) free from disease or insect injury and waste.
Snap Beans: the ends of the pods should not be broken off in picking and the stems of the pods should be intact. Pods may be wiped clean but should not be washed.
Root Crops: (beets, carrots, parsnips, turnips, rutabagas) tops should be trimmed off 1-1 1/2 inches above the crown. Side roots should be carefully trimmed off but not the tap root. Roots may be carefully washed but not scrubbed.
Cabbage: stems should be cut about 1/4” below the head. Remove all blemished or broken leaves but do not peel the heads too much. A few outside wrapper leaves are desirable.
Cauliflower: heads should be white, compact and free of small leaves and ricey texture. Stems should be cut so as to leave 4 to 6 leaves.
Celery: remove roots of stalk and trim the butt to form a triangle or a pyramid.
Eggplant: should be wiped clean. Stems should be left on the fruit.
Kohlrabi: roots should be removed just below the ball. Leave 4-6 upper leaves.
Onions: do not peel to give a slick appearance. Wipe or brush but do not wash.
Peppers: stems should be left.
Summer Squash: select small to medium fruit when the rind is soft and easily punctured with thumbnail. Leave about 1/2” of stem and wipe fruit clean.
Tomatoes: remove stems.
Raspberries: should not contain a stem or core.
Strawberries: should have caps and stems attached.
Rhubarb: should be pulled not cut. Trim the leaf blade to about 1” above the stalk.
Have variety listed on all potatoes and vegetables if known.
Class 1 – Potatoes
(4 Specimens)
150 Kennebec $3.00 $2.00 $1.00
151 Norgold 3.00 2.00 1.00
152 Norland 3.00 2.00 1.00
153 Russet Burbank 3.00 2.00 1.00
156 Any other red potato variety 3.00 2.00 1.00
157 Any other white potato variety 3.00 2.00 1.00
Class 2 – Root Crops
159 Beets, 4 specimens $3.00 $2.00 $1.00
160 Carrots, 4 specimens 3.00 2.00 1.00
162 Parsnips, 4 specimens 3.00 2.00 1.00
163 Radishes, 4 specimens 3.00 2.00 1.00
164 Rutabagas, 3 specimens 3.00 2.00 1.00
165 Turnips, 3 specimens 3.00 2.00 1.00
168 Any other root crop, 4 specimens 3.00 2.00 1.00
Class 3 – Greens and Salad Crops
169 Broccoli, 1 Head $3.00 $2.00 $1.00
169.1 Brussels Sprouts, 6 3.00 2.00 1.00
170 Cabbage, round, 1 specimen 3.00 2.00 1.00
171 Cabbage, flat, 1 specimen 3.00 2.00 1.00
172 Cabbage, pointed, 1 specimen 3.00 2.00 1.00
173 Cabbage, red, 1 specimen 3.00 2.00 1.00
174 Cabbage, savoy, 1 specimen 3.00 2.00 1.00
175 Cabbage, Chinese, 1 specimen 3.00 2.00 1.00
176 Cauliflower, 1 specimen 3.00 2.00 1.00
177 Celery, 1 plant, trimmed 3.00 2.00 1.00
178 Chard, 1 plant 3.00 2.00 1.00
179 Endive, 1 bunch 3.00 2.00 1.00
180 Lettuce Head, 1 specimen 3.00 2.00 1.00
181 Lettuce Leaf, 1 specimen 3.00 2.00 1.00
184 Any other Greens/Salad crop 3.00 2.00 1.00
Class 4 – Legume Crops
185 Beans, green snap, 6 pods $3.00 $2.00 $1.00
186 Beans, yellow snap, 6 pods 3.00 2.00 1.00
188 Peas, 6 pods 3.00 2.00 1.00
190 Peas, sugar snap 6 pods 3.00 2.00 1.00
193 Any other Legume crop 3.00 2.00 1.00
Class 5 – Fleshy Fruited Vegetables
194 Cucumber, slicing, 3 specimens $3.00 $2.00 $1.00
195 Cucumbers, pickling, 3”-5”, 3.00 2.00 1.00
4 specimens
196 Cucumbers, pickling, 1 1/2”-3”, 3.00 2.00 1.00
4 specimens
197 Cucumbers, ripe, 3 specimens 3.00 2.00 1.00
199 Muskmelon, 1 specimen 3.00 2.00 1.00
200 Peppers, green sweet 3.00 2.00 1.00
3 specimens
201 Peppers, hot, 3 specimens 3.00 2.00 1.00
202 Pumpkin, 1 specimen 3.00 2.00 1.00
203 Squash, Summer any variety, 3.00 2.00 1.00
1 specimen
204 Squash, winter, any variety, 3.00 2.00 1.00
1 specimen
205 Tomatoes, red, 3 specimens 3.00 2.00 1.00
206 Tomatoes, green, 3 specimens 3.00 2.00 1.00
207 Tomatoes, pear, 4 specimens 3.00 2.00 1.00
208 Tomatoes, cherry, 4 specimens 3.00 2.00 1.00
209 Tomatoes, Husk (ground cherries), 3.00 2.00 1.00
4 specimens
210 Watermelon, 1 specimen 3.00 2.00 1.00
211 Zucchini Squash, 1 specimen 3.00 2.00 1.00
Class 6 – Other Crops
214 Corn, sweet, yellow, 4 ears $3.00 $2.00 $1.00
215 Corn, sweet, white, 4 ears 3.00 2.00 1.00
216 Kohlrabi, 3 specimens 3.00 2.00 1.00
217 Onions, pickling, 6 specimens 3.00 2.00 1.00
218 Onions, red, 3 specimens 3.00 2.00 1.00
219 Onions, yellow, 3 specimens 3.00 2.00 1.00
220 Onions, white, 3 specimens 3.00 2.00 1.00
221 Rhubarb, 6 stalks 3.00 2.00 1.00
224 Any other vegetable 3.00 2.00 1.00
Class 7 – Herb Garden
Wrap lower stems in moist cotton wrapped in aluminum foil for all herbs except dill and garlic. Sample bunches should measure at least 1 inch around stem.
225 Basil $3.00 $2.00 $1.00
226 Chives 3.00 2.00 1.00
227 Dill, 2 cut heads with 3” stems 3.00 2.00 1.00
228 Garlic, (2 bulbs) 3.00 2.00 1.00
229 Mint 3.00 2.00 1.00
230 Oregano 3.00 2.00 1.00
231 Parsley 3.00 2.00 1.00
232 Sage 3.00 2.00 1.00
233 Thyme 3.00 2.00 1.00
238 Any other herb 3.00 2.00 1.00
Class 8 – Miscellaneous
239 Display of Garden crop $5.00 $4.00 $3.00
(Attractiveness of display, number of crops
represented and quality will influence judging.)
240 Biggest Vegetable 3.00 2.00 1.00
(All vegetables judged together. Prizes awarded on basis of largest deviation from norm.)
Class 9 – Fruit, Domestic Only
242 Apples, large, 3 $3.00 $2.00 $1.00
243 Apples, Crab, 4 3.00 2.00 1.00
244 Blueberries, 1 cup 3.00 2.00 1.00
245 Cherries, 12 3.00 2.00 1.00
247 Currants, 1 cup 3.00 2.00 1.00
248 Gooseberries, 1 cup 3.00 2.00 1.00
249 Grapes, 1 bunch 3.00 2.00 1.00
250 Plums, 6 3.00 2.00 1.00
251 Raspberries, 1 cup 3.00 2.00 1.00
252 Strawberries, 1 cup 3.00 2.00 1.00
254 Any other domestic fruit 3.00 2.00 1.00
Class 10 - Wild Fruit and Berries
Entries into this class do not represent the “gardening” skills of
the exhibitor. However, harvesting and exhibiting nature’s bounty is a joy of northern living and entries into this class are encouraged.
256 Blueberries, wild, 1 cup $3.00 $2.00 $1.00
257 Grapes, wild, 1 bunch 3.00 2.00 1.00
258 Plums, wild, 6 3.00 2.00 1.00
259 Raspberries, wild, 1/2 cup 3.00 2.00 1.00
260 Strawberries, wild, 1/2 cup 3.00 2.00 1.00
262 Any other wild fruit/berry, 1/2 cup 3.00 2.00 1.00
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