MIDDLETOWN GRANGE FAIR
AUGUST 14- 18, 2013
VEGETABLES
DEPARTMENT 13- VEGETABLES
CHAIRMEN
Dale & Kathleen Woodward: (215) 493-1794
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 -
A. Large seeded B. Early Pointed
C. Small seeded D. Domestic round
F. Red Types
5. Beans - Snap, bush types (10 pods) G.
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
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
D. Flat yellow pods
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
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.
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 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.
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 typ 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
A. 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
C. Mature green G. Largest single tomato
D. Pink
50. Tomatoes (small fruited) – NO STEMS
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 G. Potted Patio
C. Pear shaped -10 Specimens
1. Red 2. Yellow
51. Turnips - 5 specimens
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
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
