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DEPARTMENT 13- VEGETABLES
CHAIRMEN
Dale& Kathleen
Woodward
Rules and
Regulations Governing Vegetables
1. In selecting vegetables
for exhibition, choose such specimens that would bring the highest
market price. Do not select the largest; select medium-size
specimens. If at all possible, do not mix
varieties.
2. The following
factors are generally used by an expert vegetable
judge.
a.
Trueness of variety type. If at all possible, pick the specimens
from one variety.
b.
Uniformity in shape, size and color.
c. Be
sure to pick out a perfect specimen; then select the others as
similar to it as possible. Never mix specimens of different
maturity.
d. Protect from dirt, disease, infection and
mechanical damage. Select specimens that are perfect and show no blemishes
of any kind.
e. Condition and maturity. Be sure that exhibits are of high
quality
3. Read premium material carefully,
following all rules and regulations. If an entry calls for five
(5) specimens, be sure to exhibit that number; do not enter
four (4) or six (6). In any instance, your exhibits will be
disqualified if the correct number of specimens is not
entered.
4.
ALL ENTRIES SUBMITTED MUST BE LOCALLY GROWN BY
EXHIBITER AND NOT PURCHASED.
SECTION 1- VEGETABLES
Class
Ribbons 1st, 2nd, 3rd
PREMIUMS
$4.00 $3.00 $2.00
10. Cabbage - 1 head
4.
Beans - Lima (1 qt.)
A. Chinese types
A. Large seeded
B. Early Pointed
D.
Domestic round
C. Small seeded
F. Red Types
5. Beans - Snap, bush
types (10
pods) G.
Savoy
H. Flat
A. Flat green pods
11.
Carrots -5 roots,
topped
B. Flat yellow wax pods
A. Half long (pointed)
C. Round green pods B.
Half long (stump rooted)
D. Round yellow wax pods C.
Long
D. Midget
E. Purple
12. Cauliflower 2 heads
6.
Beans - Snap, pole
types (10 pods)
A. Purple types
A. Flat green pods
B. White types
B. Round green pods
13.
Celery -2 plants in
soil
C. Round yellow pods
A. Green types (Fordhook Pascal)
D. Flat yellow pods
B. Yellow types (Fordhook Pascal)
7. Beets - specimens,
topped (5)
14.
Corn (Sweet) 5 ears husks
on
A. Globe Shaped A.
White Hybrids C. Bi-color
B. Half
long B.
Yellow Hybrids
C. Long Lutz types
15.
Cucumbers
8
. Broccoli -
2 large heads A.
Pickling (under 3) 10 specimens
9. Brussel Sprouts (1
qt.) B.
Pickles (3 to 5 ) 5
specimens
C.
Slicing (over 5) 5 specimens
D.
Burpless 5 specimens\
E.
Any other variety 5 specimens
16. Eggplant -2 specimens
A.
Black
C. White E.
Other
38. Peppers (Sweet Bell or
Bullnose
B.
Purple
D. Oriental
shaped) 5 specimens
17. Endive -1 plant in
soil
A. Green D.
Chocolate
A. Broad
leaved
B. Red F.
Purple
B. Green
curled
C. Yellow G.
Orange
18. Garlic - 3 bulbs
19. Horseradish - 3 roots (1
inch min. dia.) 39. Peppers (Sweet - Thin
fleshed)
20. Kale- 1 plant in soil
A. Green C.
Yellow E.
Other
21. Kohlrabi -2 specimens
B. Red D.
Banana
22. Leek - 5 Stalks
40. Potatoes - 10
tubers
23. Lettuce - 1 plant in
soil
A. Washed
Exhibit of any
A. Butter head
types
white
skin variety
B. Crisp heat
types
C. Leaf types
B. Washed Exhibit of
25. Muskmelons (Cantaloupes) -
2 specimens
any yellow flesh
A. Large
types (6 inch or more)
variety
B. Small
types
C. Washed Exhibit of
any
C.
Crenshaws
russeted skin
variety
D.
Honeydews
26. Okra -5 specimens
D. Washed Exhibit of
27. Onions (bulbs) - 5 specimens mature
for
any red
skin variety
storage
E. Washed Exhibit of
A.
Bottle
any blue skin variety
D. Sweet
Spanish type
F.
Sweet Potatoes
G.
Yams
F.
White globe J. Red
H. Largest single potato
H. Yellow
globe K.
Shallots
41.
Pumpkins
I.Yellow Flat
L. Scallions/Bunching A.
Connecticut (Field) - 3
specimens
30. Parsley-3 stems in a pint
jar
B. Small sugar (pie) 1 specimen
A. Curled Types
C. Winter neck
Cushaw -1 specimen
B. Plain Types
*
D. Largest field, Specify weight
32. Parsnips -5 specimens -
Tops Off
F. Miniature Types 3 specimens
34. Peppers - (Hot) Red 5
specimens 42.
Radishes
(summer)
A. Long
type E.
Other
A. Small Round - 5
specimens
B. Round
type
F. Habenaro
B. White Icicle
- 5 specimens
C. Small
type
44.
Rutabagas
D.
Jalapeno
A. Any variety - 5
specimens topped
35. Peppers - (Hot) Yellow 5
specimens
45.
Squash (summer types) 2
specimens
A. Long
type F. Habenaro
A.
Bush Scallop
E. Zucchini Green
B. Round
type
Patty Pan
F. Zucchini Yellow
C. Small
type
C.
Crookneck
H. Round
D.
Other
D.
Straightneck
36. Peppers - (Hot) Green 5
specimens
46.
Largest single
Squash
A. Long
type
E. Other
1 specimen - specify
weight
B. Round
type
F. Habenaro
A.
Summer
C. Small
type
G. Ancho
B.
Winter
D. Jalapeno
*
Premium $10.00, $7.00, $5.00
47. Squash (winter types) large
- 1 specimen
A. Acorn - Table Queen
D.
Butternut
G. Turks Head
B. Boston Marrow or Delicious
E. Hubbard
H. Spaghetti
C. Buttercup
F. Mammoth - Sweet types
48. Swiss Chard. Any
variety - 2 plants in soil
49. Tomatoes (large fruited)
5 specimens
- no stems
A. Italian
E. Red
H. Oxheart
L.
Tomatillos
B.
Pepper Tomatoes
F. Yellow
I. Black
M. Orange
C.
Mature green
G. Largest
single tomato
D. Pink
50. Tomatoes
(small fruited)
A. Cherry - 10
specimens/5 clusters
D. Plum shaped -10 specimens
1. Red 2. Yellow 3. Black
E. Grape Shaped -10
specimens
B. Husk tomatoes or ground cherry - 1 quart F. Patio Type 5
specimens
C. Pear shaped -10 Specimens
G. Potted
Patio
1. Red
2. Yellow
51. Turnips - 5
specimen
A. Any
variety (topped)
52. Watercress - 1 bunch in
pint jar in water
53.
Watermelons
A. Largest single watermelon - 1 specimen - any variety
B. Midget types - 1 specimen
C. Oblong types - 1 specimen
D.
Round or oval types - 1 specimen
*54. Market Basket, 10 or more
kinds of vegetables, attractively displayed, locally
grown
55.
Gourds
A. Mixed - 5
specimens
B. One variety - 5
specimens
C. Collection - 6 or more
kinds, attractively displayed - unlimited number
specimens
56. Herbs, 1-6 stems must
be in your pint jar
A. Dill
E. Sage
I. Basil
L. Anise
Q.
Scented-
B. Mint F. Rue
1.
Green
M.
Oregano
Geranium
C. Lemon Balm
G. Chives 2. Purple N. Tarragon R.
Tansy
(mint) H. Thyme J.
Marjoram 0.
Lavender
S. Any others
D. Fennel K. Rosemary P. Catnip
T. Cilantro
57. Vegetables People
(decorated)
.
$5.00
$4.00 $3.00
58. Any other vegetable worthy of
exhibition (Not categorized in above
classes)
59. Vegetable
Freak
* Premiums $10.00 $7.00 $5.00
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