Sections |
Classes |
Specific Requirements for Class |
||||||
| 001 | Fresh Vegetables | 0001 | Bean, Lima | Nine Specimens in pod | ||||
| 0002 | Bean, Snap | Nine Specimens | ||||||
| 0003 | Beets | Five Topped To 1-1/2" | ||||||
| 0004 | Cabbage | One Head Trimmed | ||||||
| 0005 | Cantaloupe | One Specimen, Any Variety | ||||||
| 0006 | Carrots | Five Topped To 1-1/2" | ||||||
| 0007 | Cucumber, Pickling | Three Specimens, Any Variety | ||||||
| 0008 | Cucumber, Slicing | Three Specimens, Any Variety | ||||||
| 0009 | Eggplant | Two Specimens, Any Variety | ||||||
| 0010 | Gourds, 12" Or More | Two Specimens w/Stem, Circumference 12" Or More | ||||||
| 0011 | Gourds, Less Than 12" | Two Specimens w/Stem, Circumference Over 12" | ||||||
| 0012 | Honeydew Melon | One Specimen w/Stem | ||||||
| 0013 | Horseradish | Three Roots | ||||||
| 0014 | Okra | Five Specimens | ||||||
| 0015 | Onions | Five Specimens Unpeeled, Topped To 2", Roots Trimmed | ||||||
| 0016 | Onion, Green | Five Specimens | ||||||
| 0017 | Peppers, Sweet Banana | Five Specimens | ||||||
| 0018 | Peppers, Sweet Bell | Five Specimens | ||||||
| 0019 | Peppers, Hot Large | Five Specimens, Hungarian Hot Wax, Banana Style | ||||||
| 0020 | Peppers, Hot Small | Five Specimens, Cayenne, Bell, Etc | ||||||
| 0021 | Potatoes, White | Five Specimens | ||||||
| 0022 | Potatoes, Red | Five Specimens | ||||||
| 0023 | Pumpkin, Any Variety | One Specimen w/Stem | ||||||
| 0024 | Pumpkin, Miniatures | Three Specimens | ||||||
| 0025 | Red Onions | Five Specimens Topped To 2" | ||||||
| 0026 | Squash, Winter | Two Specimens | ||||||
| 0027 | Squash, Summer | Three Specimens | ||||||
| 0028 | Squash, Zucchini | Three Specimens | ||||||
| 0029 | Sweet Corn, White | Six Ears w/Husk | ||||||
| 0030 | Sweet Corn, Yellow | Six Ears w/Husk | ||||||
| 0031 | Sweet Corn, Bicolor | Six Ears w/Husk | ||||||
| 0032 | Tomatoes, Red Cherry/Berry | Nine Specimens, w/o Stems | ||||||
| 0033 | Tomatoes, Yellow Cherry/Berry | Nine Specimens, w/o Stems | ||||||
| 0034 | Tomatoes, Green | Five Specimens, w/o Stems | ||||||
| 0035 | Tomatoes, Italian | Five Specimens, w/o Stems | ||||||
| 0036 | Tomatoes, Red | Five Specimens, w/o Stems | ||||||
| 0037 | Tomatoes, Yellow | Five Specimens, w/o Stems | ||||||
| 0038 | Tomatoes, Other than Listed | Five Specimens, w/o Stems | ||||||
| 0039 | Watermelon | One Specimen, Any Variety | ||||||
Sections |
Classes |
Specific Requirements for Class |
||||||
| 002 | Garden Display | 0001 | Garden Display | See Rules & Regulations | ||||
Sections |
Classes |
Specific Requirements for Class |
||||||
| 003 | Nuts & Seeds | 0001 | Black Walnuts | Six Specimens in Shell w/o Husks | ||||
| 0002 | English Walnuts | Six Specimens in Shell w/o Husks | ||||||
| 0003 | Other Nuts | Six Specimens in Shell w/o Husks | ||||||
| 0004 | Sunflower | One Head w/Seeds, Stem Trimmed To 4" | ||||||
All exhibits must be grown by the exhibitor.
Only one exhibit per exhibitor per class.
Entries not meeting quantity requirements will be disqualified.
All exhibits must be entered on a sturdy, white disposable plate.
Judging criteria:
– Best edible stage for product
– Uniformity of shape, size, and color
– Freedom from defects and blemishes caused by insects, disease, bruises, sunscald, or spray burn
A Champion Ribbon will be awarded to the best exhibit in each section.
A Grand Champion Ribbon (selected from the section champions)will be awarded to the best exhibit in each department.
An attractive and creative arrangement including a minimum of 5 different vegetables.
Not to exceed 24" x 24".
One display per exhibitor.