DIVISION K – VEGETABLES

To save time on entry day, please pre-register by July 24. Your entry tags will be ready to pick up in Bldg. B when you bring your exhibits.

ALL VEGETABLES MUST BE CORRECTLY LABELED WITH THE NAME OF THE VARIETY.

The “any other” lot will be divided according to variety if the number of entries warrants. Exhibitors are limited to one entry per lot. To assist the gardener in selecting and preparing vegetables for exhibit, the following suggestions are made. Uniform size, shape, color, free of insects, disease, or mechanical damage.

BEETS, CARROTS, PARSNIPS, TURNIPS, RUTABAGAS Root crops should be mature but not over grown, pithy or course in texture. Tops trimmed off 1 1/4 inches above the crown. Side roots trimmed off but not the tap root. Clean by brushing.
BROCCOLI — Heads should be dark or purplish green and compact. Avoid yellow flowers in head. Stems cut about 5 inches from top of head.
CABBAGE — Stems cut about 1/2 inch below the head. Remove blemished or broken leaves. Leave few wrapper leaves.
CAULIFLOWER — Heads should be white, compact and free of small leaves and ricy texture. Stems cut so as to leave 4 to 6 leaves. Outer leaves trimmed to 1-2 inches above the white head. Use soft bristled brush to remove dirt from head.
CELERY — Remove roots of stalk and trim butt to form a triangle for pyramid. Trim diseased and broken leaves on outside until color is uniform.
COLLECTION OF HERBS — Cut herbs, put varieties in individual bottles of water. Label each variety.
CUCUMBERS — Pickling-select fruits 3-5 inches long. Specimens should be same stage of maturity and uniform in size, shape and color. Slicers - select fruits that are straight, dark green and 6 to 10 inches long. They should be uniform in size, shape and color. Leave stems attached. Soft brush clean.
EGG PLANT — Uniform in color and free from bronzing and greening. Stem should be left on.
HERBS — Potted herbs must be permanently growing in pots.
KOHLRABI — Roots removed just below the ball. Remove all but the center 4-6 leaves. Select specimens that are uniform, medium size and not hard or woody. Skin should be easily punctured by thumbnail. They should be clean but not washed.
MUSKMELON — Select fruit that separate easily from the vine. Melons should be mature but not overripe.
ONIONS — Have specimens mature and thoroughly cured. The neck should be small. Do not peel to give a slick appearance. Only such outer scales that are broken or discolored should be removed. Small basal roots should be left intact but trimmed to a uniform length of 1/2 inch. Wipe or brush but do not wash. Cut tops 1 -1 1/2 inches long.
PEAS — Select bright green well filled with seeds, the best eating stage. Do not wash as bloom should be preserved.
PEPPERS — Stem should be left 1/2-1 inch long.
RADISHES —Tap root and tops cut to 1/2” inch
RHUBARB — Select stalks that are straight, uniform and unblemished. Stalks should be pulled from the plant, not cut. Cut off blade leaf 2 inches above the stalk.
SNAP BEANS — Harvest before constrictions appear between seeds, when seeds are about half grown. Pods should be wiped clean but not washed. Leave stems attached.
SUMMER SQUASH — Select small size fruit when the rind is soft and easily punctured with thumbnail. Leave about 1/2 inch of stem and wipe fruits clean.
SWEET CORN — Select ears that are well filled out to the tip. Kernels should be milky and juicy. Remove outer husks but allow a short shank and the inner husks to remain.
TABLE ONIONS — Peeled roots, trimmed tops, cut uniform 6-8 inches.
TOMATOES — Uniform size, shape and color. Leave 1/2 inch stem on. Fruits should be uniformly shaped and free of cracks and blemishes.
WATERMELONS — Select fruit that are mature but not overripe. Leave 1 inch of stem on.
WINTER SQUASH AND PUMPKINS — Select mature specimens where the rind resists the pressure of the thumbnail. Fruits should be uniform in size, shape, color and free of defects. Leave stems attached to the fruits.

CLASS 1 — GARDEN VARIETIES

1. Beans, Lima, 12 specimens
2. Beans, green string, 12 specimens
3. Beans, Yellow Wax, 12 specimens
4. Beans, purple, 12 specimens
5. Beets, 6 specimens
6. Broccoli, 1 head
7. Brussels sprouts, 12 specimens
8. Cabbage, round, 1 head
9. Cabbage, flat, 1 head
10. Cabbage, red, 1 head
11. Carrots, 6 specimens
12. Cauliflower, 1 head
13. Celery, 2 plants
14. Cucumber, dill size, 6 specimens
15. Cucumber, pickling, 12 specimens
16. Cucumber, slicing, 3 specimens
17. Cucumber, burpless, 3 specimens
18. Eggplant, 1 specimen
19. Endive, 1 specimen, shown in plastic bag
20. Garlic, 5 specimens
21. Gourds, 5 different specimens
22. Ground Cherries, in husk, 1 quart
23. Herbs, 6 varieties, cut and put each variety in individual bottle of water
24. Herbs, 3 varieties, potted in individual pots
25. Kohlrabi, 5 specimens
26. Kale, 1 specimen
27. Leek, 6 specimen
28. Muskmelson, 1 specimen
29. Okra, 6 pods
30. Onion, yellow, any variety, 5 specimens
31. Onion, red, any variety, 5 specimens
32. Onion, white, any variety, 5 specimens
33. Onions, green table, 12 specimens
34. Peas, 12 pods
35. Pea pod, edible, 12 specimens
36. Parsnips, 6 specimens
37. Parsley, 1 plant
38. Peppers, long sweet, 5 specimens
39. Peppers, sweet bell, 4 specimens
40. Peppers, any other sweet, 5 specimens
41. Peppers, jalapeno, 5 specimens
42. Peppers, any other hot, 5 specimens
43. Pie Pumpkin, 1 specimen
44. Pumpkins, mini, 3 specimens
45. Radishes, 1 bunch of 6
46. Rhubarb, 6 stalks
47. Rutabagas, 3 specimens
48. Salsify, long white top, 5 specimens
49. Sunflower, garden variety, 1 head
50. Squash, acorn, 2 specimens
51. Squash, buttercup, 2 specimens
52. Squash, butternut, 2 specimens
53. Squash, zucchini, green, 2 specimens
54. Squash, zucchini, yellow, 2 specimens
55. Squash, any other variety, 2 specimens
56. Sweet Corn, 5 specimens
57. Sweet Potatoes, 5 specimens
58. Swiss Chard, 1 plant, rootless
59. Tomatoes, small green preserving, 8 specimens
60. Tomatoes, small preserving, cherry tomato, ripe, 8 specimens
61. Tomatoes, red, 5 specimens
62. Tomatoes, yellow, 5 specimens
63. Turnips, 5 specimens
64. Watermelon, 1 specimen
65. Any other vegetable, suitable specimen, label variety

CLASS 2 — YOUTH VEGETABLES (8 yrs and under)
CLASS 2A — YOUTH VEGETABLES (9 - 12 yrs)
CLASS 2B — YOUTH VEGETABLES (13 - 16 yrs)

1. Peppers, any variety, 3 specimens
2. Beans, green, 12 specimens
3. Cucumbers, slicing, 3 specimens
4. Onions, 5 specimens
5. Carrots, 6 specimens
6. Squash, 2 specimens

CLASS 3 — GARDENER’S EXHIBIT

1. Gardener’s Collection, best display of garden produce, not less than 7 different varieties of vegetables.

CLASS 4 — NOVELTIES

1. Tallest stalk of corn, roots off
2. Tallest sunflower stalk, head on, roots off
3. Biggest pumpkin
4. Widest sunflower head (diameter)
5. Largest head of cabbage
6. Largest beet
7. Largest onion
8. Largest tomato
9. Longest carrot
10. Longest cucumber
11. Most unusual freak vegetable
12. Longest green bean
13. Most peas in a pod
14. Largest zucchini squash
15. Largest potato
16. Vegetable Sculpture - use at least 5 different vegetables (11 yrs and under)
17. Vegetable Sculpture - use at least 5 different vegetables (12 yrs and over)
18. Decorated Hat (with no less than 7 different varieties of vegetables)
19. Dress a Potato (be creative) 5 yrs and under
20. Dress a Potato (be creative) 6 - 8 yr olds
21. Dress a Potato (be creative) 9 - 11 yr olds
22. Dress a Potato (be creative) 12 yrs and older
    
    Lots below Premium Code B
    
    
23. Traditional Scarecrow, dress a scarecrow; limit of 6 ft. tall and 2-1/2 ft. wide. (Assemble so we can display sitting on a chair).
24. Creative Scarecrow, limit of 6 ft. tall and 2 1/2 ft. wide (Assemble so we can display setting on a chair)