The Plainfield Farmer's Fair
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
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
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
15 Cucumbers
A. Pickling (under 3") 5 specimens C. Slicing (over 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
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
32 Parsnips-5 specimens, tops off
33 Peas (1 pint)
A. Green shelled C. Sugar Pods
34 Peppers (hot)
A. Long type-5 specimens C. Small 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
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
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
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
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)