DEPARTMENT 13
Vegetables
- 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.
- 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 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.
- Read premium material, carefully following all rules and regulation 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.
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Class 1: Beans - Snap, bush types (16)
A. Flat green pods B. Flax wax pods C. Round green pods D. Round wax pods E. Purple Class 2: Beans - Snap, pole types (16) A. Flat green pods B. Round green pods C. Round yellow pods D. Flat yellow pods Class 3: Beets - 5 specimens, topped A. Globe shaped B. Half long Class 4: Broccoli - 1 large head Class 5: Brussels Sprouts - (1 pint) Class 6: Cabbage - 1 head A. Domestic round B. Other Class 7: Carrots - 5 roots, topped A. Half long (pointed) B. Half long (stump rooted) C. Long Class 8: Cauliflower - 1 head A. Purple types B. White types Class 9: Celery (1 plant in soil) A. Green types (Fordhook Pascal) B. Yellow types (Fordhook Pascal) Class 10: Corn - (sweet) 5 ears, husks on A. White hybrids B. Yellow hybrids C. Bicolor D. Other types Class 11: Cucumbers A. Pickling (under 3") 5 specimens B. Pickles (3" - 5") 5 specimens C. Slicing (over 5") 5 specimens Class 12: Eggplant - 1 specimen Class 13: Garlic - 1 Bulb Class 14: Horseradish -3 roots(1" min. dia.) Class 15: Kale - 1 plant in soil Class 16: Kohlrabi - 1 specimen Class 17: Lettuce - 1 plant in soil A. Butter head types B. Crisp head types C. Leaf types D. Cos or Romaine Class 18: Muskmelons(cantaloupes) - 1 specimen A. Large (6" or more) B. Small types Class 19: Onions (bulbs) - 5 specimens mature for storage A. Bottle B. Red flat C. Red globe D. Sweet Spanish type E. White Flat F. White Globe G. Yellow Flat H. Yellow Globe Class 20: Onions (bulbing) - 5 specimens A. Green bunching Class 21: Onions (sets) - 1 pt. mature for storage Class 22: Parsley - 2 bunches of 5 stems in water A. Curled type B. Plain type Class 23: Peppers (hot) A. Long type - 5 specimens B. Round type - 5 specimens C. Small type - 5 specimens Class 24: Peppers (pimento) A. Green - 5 specimens B. Red - 5 specimens Class 25: Peppers (sweet-bell or bullnose) A. Green - 5 specimens B. Red - 5 specimens C. Yellow - 5 specimens D. Other - 5 specimens |
Class 26: Peppers (sweet - thin fleshed)
A. Green - 5 specimens B. Red - 5 specimens C. Yellow - 5 specimens D. Other - 5 specimens Class 27: Potatoes - 5 tubers A. Kennebec B. Norland C. Russet - Rural D. Red Pontiac E. Superior F. Any others Class 28: Potatoes - sweet - 5 specimens Class 29: Pumpkins A. Connecticut (field) - 1 specimen B. Small sugar (pie) - 1 specimen C. Winter neck (cushaw) - 1 specimen D. Largest field pumpkin - specify wt. Class 30: Radishes (summer) - 5 specimens Class 31: Radishes (winter) - 5 specimens Class 32: Rubarb A. Any variety - 5 stalks tied together Class 33: Squash (summer types) - 1 A. Bush scallop - Patty Pan B. Cocozelle C. Crookneck D. Straightneck E. Zucchini 1. Green 2. Yellow 3. Other F. Spagetti Squash Class 34: Squash (winter types) -large, 1 A. Acorn - table queen B. Boston Marrow or Delicious C. Buttercup D. Butternut E. Hubbard F. Mammoth - sweet types G. Larges single squash (1) - specify weight on entry card Class 35: Spinach - 1 bunch in water Class 35A: Swiss Chard Class 36: Tomatoes - (large fruited) - 5 specimens A. Italian B. Pink C. Red D. Yellow E. Green Class 37: Tomatoes - (small fruited) (Red and Yellow) A. Cherry - 10 specimens B. Husk tomato or ground cherry-1qt C. Pear shaped - 10 specimens D. Plum shaped - 10 specimens Class 38: Watermelons - 1 specimen A. Largest single watermelon B. Midget types D. Round or oval shape Class 39: Home Garden - 10 or more kinds of vegetables not less than 3 specimens of each kind $25.00 - $22.00 - $20.00 - $18.00 - $15.00 Class 40: Market Basket - 5 or more kinds of vegetables, attractively displayed $15.00 - $13.00 - $11.00 - $9.00 - $7.00 Class 41: Gourds A. Mixed - 5 specimens B. One variety - 5 specimens C. Collection - 6 or more kinds attractively displayed - unlimited number of specimens $4.00 - $3.00 - $2.00 - $1.25 - $1.00 Class 42: Vegetable People Class 43: Vegetable Freaks Class 44: Any other Vegetables |
Section 2: Herbs
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Class 1: Plants (single pot not to exceed 6")
$3.00 - $2.50 - $2.00 - $1.50 - $1.00 A. single pot B. collection of 3 pots Class 2: Plants $3.00 - $2.50 - $2.00 - $1.50 - $1.00 A. scented geranium |
Class 3: Cut specimens (3 stems in water)
$3.00 - $2.50 - $2.00 - $1.50 - $1.00
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