The Plainfield Farmer's Fair

DEPARTMENT 13 - Vegetables

DEPARTMENT 13

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 to 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.

F. Potatoes should not be washed. Remove soil using a soft cloth or brush.

G. Tomatoes should have stems removed. Carrots, beets, etc. should have tops (leaves)

removed from vegetables leaving about (2) inches of stems.

3. Read premium material, carefully following all rules and regulations. If an entry calls for five specimens, be sure to exhibit that number; do not enter four or six. In any instance, your exhibits will be disqualified if the correct number of specimens is not entered.

Classes

1 Beans-Dry Shelled (1 Pint)

A. Edible Soybeans D. Lima

B. Horticulture E. Marrowfat

C. Kidney F. Pea or Navy

2 Beans- Green Shelled (1 Pint)

A. Edible Soybeans C. Large seeded Limas

B. Horticultural D. Small seeded Limas

3 Beans-Horticultural (1 Pint)

A. Bush Types B. Pole Types

4 Beans-Lima-10 Pods

A. Large seeded C. Small Seeded

B. Pole Limas D. Potted

5 Beans-Snap, bush types (16)

A. Flat green pods D. Round wax pods

B. Flat wax pods E. Purple

Round green pods

6 Beans-Snap, pole types (16)

A. Flat green pods C. Round yellow pods

B. Round green pods D. Flat yellow pods

7 Beets-5 specimens, topped

A. Globe shaped C. Long Lutz types

B. Half long D. Mangles

8 Broccoli-1 large head

9 Brussels Sprouts (1 pint)

10 Cabbage- 1 head

A. Chinese types E. Flat types

B. Early pointed F. Red types

C. Danish Ballhead types G. Savoy types

D. Domestic Round

11 Carrots-5 roots, topped

A. Half long (pointed) C. Long

Half long (stump rooted)

12 Cauliflower-1 head

A. Purple types B. White types

13 Celery-1 plant in soil

A. Green types (Fordhook Pascal) B. Yellow types (Fordhook Pascal)

14 Corn-(sweet) 5 ears, husks on

A. White hybrids C. Other types

Yellow hybrids

15 Cucumbers

A. Pickling (under 3") 5 specimens C. Slicing (over 5") 5 specimens

Pickles (3" to 5") 5 specimens

16 Eggplant-1 specimen

17 Endive-1 plant in soil

A. Broad leaved B. Green Curled

18 Garlic-1 bulb

19 Horseradish-3 roots (1" min. dia.)

20 Kale-1 plant in soil

21 Kohlrabi-1 specimen

22 Leek-5 stalks

23 Lettuce-1 plant in soil

A. Butter head types C. Leaf types

B. Crisp head types D. Cos or Romaine

24 Asparagus-10 spears

25 Muskmelons (canteloupes)-1 specimen

A. Large (6" or more) B. Small types

26 Okra-5 specimens

27 Onions (bulbs)- 5 specimens-mature for storage

A. Bottle E. White Flat

B. Red flat F. White Globe

C. Red globe G. Yellow Flat

D. Sweet Spanish type H. Yellow Globe

28 Onions (bulbing)-5 specimens

Green Bunching

29 Onions (sets)-1 pt., mature for storage

A. Multiplier C. White

B. Red D. Yellow sets

30 Parsley-2 bunches of 5 stems, in water

A. Curled type B. Plain type

31 Parsley-Root-5 roots with tops

Hamburg or Turnip, rooted

32 Parsnips-5 specimens, tops off

33 Peas (1 pint)

A. Green shelled C. Sugar Pods

Pods

34 Peppers (hot)

A. Long type-5 specimens C. Small type-5 specimens

Round type-5 specimens

35 Peppers (Pimento)-5 specimens

A. Green B. Red

36 Peppers (Sweet-Bell or Bullnose shape)-5 specimens

A. Green C. Yellow

B. Red D. Other

37 Peppers (Sweet-thin fleshed)-5 specimens

A. Green C. Yellow

B. Red D. Other

38 Potatoes-5 tubers

A. Chippewa F. Russet-Rural

B. Irish Cobbler G. Red Pontiac

C. Katahdin H. Superior

D. Kennebec I. Any Others

Norland

39 Potatoes-Sweet-5 specimens

40 Pumpkins

A. Connecticut (field) 1 specimen C. Winter neck (Cushaw) 1 specimen

B. Small sugar (pie) 1 specimen D. Largest field pumpkin-specify wt.

41 Radishes (Summer)

A. Small round-5 specimens B. White Icicle-5 specimens

42 Radishes (Winter) 5 specimens

A. Black B. White

43 Rhubarb

Any variety-5 stalks tied together

44 Squash (Summer types) 1 specimen

A. Bush Scallop-Patty Pan E 1. Zucchini-Green

B. Cocozelle E 2. Zucchini-Yellow

C. Crookneck E 3. Zucchini-other

D. Straightneck F. Spaghetti Squash

45 Squash (Winter types)-large, 1 specimen

A. Acorn-Table Queen E. Hubbard

B. Boston Marrow or Delicious F. Mammoth-Sweet types

C. Buttercup G. Largest single squash, 1 specimen

D. Butternut specify weight on entry card

46 Spinach 1 Bunch in water

46A Swiss Chard

47 Tomatoes (large fruited)-5 specimens

A. Italian D. Yellow

B. Pink E. Green

48 Tomatoes (small fruited-Red and Yellow)

A. Cherry-10 specimens C. Pear shaped-10 specimens

B. Husk tomato or ground cherry-1 pt. D. Plum shaped-10 specimens

49 Turnips-3 specimens

50 Watercress-1 bunch in water

Any variety

51 Watermelons (1 specimen)

A. Largest single watermelon C. Oblong in shape

B. Midget types D. Round or oval shape

52 Home Garden-10 or more kinds of vegetables, not less than 3 specimens of each kind

53 Market Basket-5 or more kinds of vegetables, attractively displayed

54 Gourds

A. Mixed-5 specimens C. Collection-6 or more kinds attractively

B. One variety-5 specimens displayed--unlimited number of specimens

55 Vegetable People

56 Vegetable Freaks

57 Any other vegetables

Section 2

Herbs

1 Plants (single pot not to exceed 6")

A. Single Pot B. Collection of 3 pots

2 Plants

scented geranium

3 Cut Specimens (3 stems in water)

A. Basil F. Spearmint

B. Dill G. Peppermint

C. Sage H. Wintergreen

D. Thyme I. Collection of 3 mints

E. Oregano (1 stem of each)