Groups 100, 200, 300, 400, 500, 600 and 700 may enter in this division
Superintendents: Lila Brogan & Diana Pulley
Containers will be provided for specimens. Please label the variety of the exhibit.
Class 1 – Vegetables
Present exhibit on a paper plate. For Root Crops: Present three specimens
Lot | |
1 | Beets |
2 | Rutabagas |
3 | Carrots |
4 | Turnips |
5 | Kohlrabi, green |
6 | Radishes |
7 | Kohlrabi, purple |
8 | Parsnips |
9 | Other, labeled |
Class 2 – Green and Salad Crops Present the number of items indicated.
Lot | |
10 | Cabbage, green, 1 head |
11 | Kale, 1 plant |
12 | Cabbage, red, 1 head |
13 | Broccoli, 1 head |
14 | Chard, 1 bunch |
15 | Celery, 1 stalk |
16 | Brussels Sprouts, 12 specimens |
17 | Lettuce, 1 head |
18 | Cauliflower, 1 head |
19 | Parsley, 1 specimen |
20 | Dill, 1 stalk |
21 | Any other, labeled |
Class 3 – Legume Crops Present 12 specimens.
Lot | |
22 | String beans, purple |
23 | Peas, edible pod |
24 | String beans, green |
25 | Peas |
26 | String beans, yellow |
27 | Any other, labeled, 12 specimens |
Class 4 – Freshly Fruited Vegetables Present the number of items indicated.
Lot | |
28 | Cucumbers, slicing, 3 |
29 | Peppers, banana, 3 |
30 | Cucumbers, pickling, 6 |
31 | Tomatoes, red, 3 |
32 | Cucumbers, burpless, 3 |
33 | Tomatoes, yellow, 3 |
34 | Cucumbers, bush, 3 |
35 | Tomatoes, green, 3 |
36 | Eggplant, 1 |
37 | Ground cherries, in husk, 1 pt. |
38 | Peppers, sweet, green, 3 |
39 | Tomatoes, grape or cherry, 6 |
40 | Peppers, hot, 3 |
41 | Any other, labeled |
Class 5 – Other Vegetable Crops
Present three items for each lot. Please cut onions where the stems begin to separate.
Lot | |
42 | Onion, yellow, Ebenezer |
43 | Onion, yellow, Sweet Spanish |
44 | Onion, yellow, any other |
45 | Onion, white |
46 | Onion, red |
47 | Gourds, mixed |
48 | Garlic |
49 | Rhubarb |
50 | Okra |
51 | Zucchini |
52 | Leeks |
53 | Sweet corn, in husk |
54 | Asparagus |
55 | Any other, labeled |
Class 6 –
Garden Display
An assortment of at least three (3) different vegetables and three (3) of each vegetable.
Class 6 will be judged on the following:
Quality: 40 points
Arrangement: 30 points
Quantity: 20 points
Labeling: 10 points
Lot | |
56 | Garden Display |
57 | Vegetable Sculpture |
Class 7 – Herbs
Lot | |
58 | Fresh, 4 different herbs, potted, labeled |
59 | Fresh, 6 different herbs, fresh cut, tied and labeled |
Class 8 – Potatoes Please display 10 potatoes in a 12″ by 18″ box.
Lot | |
60 | Cherokee |
61 | Norland |
62 | Superior |
63 | Pontiac |
64 | Irish Cobbler |
65 | Kennebec |
66 | Norkotah Russet |
67 | Burbank Russet |
68 | Yukon Gold |
69 | Any other, red |
70 | Any other, White |
Class 9 Dress the Potato Creatively dress your potato.
Class 10 Largest/Best Quality Vegetable
Largest in shape, size and weight. Must be free of disease and insects.
Lot | |
71 | Beet |
72 | Kohlrabi |
73 | Potato |
74 | Cabbage |
75 | Onion |
76 | Tomato |
77 | Carrot |
78 | Pepper |
79 | Zucchini |
80 | Cucumber |
81 | Radish |
82 | Any other, labeled |
Class 11 –
Collections
Lot | |
83 | Three (3) different varieties of beans, at least six (6) of each variety |
84 | 4 different varieties of salad crops or greens such as cabbage, cauliflower, Swiss chard, parsley, endive or celery |
85 | 3 different varieties of root crops such as beets, carrots, parsnips, turnips and rutabagas, three (3) of each variety |
PREMIUMS
1st | 2nd | 3rd |
$1.50 | $1.25 | $1.00 |