Exhibit List

Horticulture - Division 29

1. Specimens must be exhibited on a plate or in a low-sided box. They may then be covered with plastic wrap or put in a plastic bag, which will be removed before judging.

2. Odd vegetables may be exhibited, but no awards will be given.

Instructions for preparing vegetables for exhibit:

• Select specimens of top quality and at prime maturity, the best stage of eating for storing.

• Exhibits for table use should be as fresh as possible.

• Clean and properly trim exhibits according to specifications.

• Select specimens free from disease, insect, or mechanical injury.

• Specimens must be typical for the variety and type. Do not choose very small or very large specimens.

• Uniformity in size, shape, maturity, color and type is essential. When a lot calls for a collection of specimens, be sure that all are as similar as possible.

• Clean vegetables with a soft brush or facial tissue to remove loose soil without skinning or bruising the exhibit. Avoid washing if possible. Do not oil or polish.

• The exhibit requires the exact number of specimens to be eligible for awards.

Instructions for preparing vegetables:

• Asparagus-Trim to a uniform length of 7-8 inches. Ties in two places with ribbon or rubber band

• Beans– Pods should be picked with ¼-½ inches of the calyx (stem) attached. Specimens should be well-filled. Snap beans should be firm, tender, and stringless.

• Beets-Trim the tops to 1 inch in length. Specimens should be blocky, not angular. The neck should be narrow and the shoulders smooth. Do not remove tap roots, roots may be washed.

• Broccoli-Harvest fresh and keep refrigerated until ready to exhibit. Remove all leaves below the head. The head should be at least 3 inches in diameter, stalk and head at least 6 inches long.

• Cabbage– Heads should be firm and heavy for its size. Do not peel excessively. Two layers of sound outer leaves should be left on. The stalk should not be longer than ½ inch.

• Carrots– Do not remove the tip of the root. Trim tops to a length of 1 inch. Shoulders should not be green or purple. Specimens should be straight and without side roots or root hairs.

• Cauliflower– The curd should be at least 4 inches in diameter and uniformly pure white. Trim jacket leaves even with top of head. Some of the older leaves may be removed. Trim stems no longer than 1 inch.

• Cucumbers– Pickling types should have ½ inch stems and be 2-5 inches long. Slicing types are to be 6-8 inches long with a diameter not exceeding 2 inches.

• Dill– Cut seed heads with 10–12-inch stems. Tie near the lower end of stems and again just below seed heads.

• Eggplant- The color should be deep purple or nearly black and a 1-inch stem attached.

• Garlic-See Onions.

• Kohlrabi– Roots should be removed just below the ball. Cut tops at base. Specimens should be uniform and of medium size, not hard or woody. Clean but do not wash.

• Lettuce (head)– Harvest fresh or place in a plastic bag and store in the refrigerator until ready to exhibit. Remove the older outer leaves that show yellowing.

• Onions– Onions should be well-matured. Necks should be thin, dry, and approximately 1 inch long. Remove no more than one layer of skin clean. Trim roots neatly ¾ inch from the base.

• Onions (green)– Trim tops to an even length, overall length of onions exhibited 6-8 inches. Up to ½ inch in diameter, straight, white stem and dark green leaves. Bulbs not enlarged. Even length. Table ready.

• Parsnips– See Carrots.

• Peas– Pods should be picked ¼ to ½ inches of calyx (stem) attached. Specimens should be well-filled. Peas should be firm, tender, and stringless.

• Peppers– Leave stems 1 inch long. All specimens in the exhibit should have the same number of lobes.

• Radishes-Leave 1-inch tops. Wash and place six roots per plate. Harvest fresh or refrigerate until ready to exhibit. Specimen should be fresh, firm, crisp, good color, smooth, and free of blemishes.

• Rhubarb– Pull, do not cut stalks. Trim leaves so only 2 inches of leaf blade remains attached to the stalk. Tie 6 stalks together.

• Spinach– Remove roots, wash, and keep fresh by refrigerator until ready to exhibit.

• Squash (summer)-Select small to medium-sized fruits with a rind that is soft and easily punctured with thumbnail. The stem should be 2-3 inches long.

• Squash (winter)– The rind should be resisting the pressure of a thumbnail. Leave stems 2-3 inches long.

• Swiss Chard– See Spinach.

• Tomatoes– Remove stems.

• Turnips– Specimens should not be over 2 ½ inches in diameter. Trim the top to 1 inch. Leave 2 inches of tap root.

Vegetables

Lot :

2901 Asparagus 6 spears

2902 Beans (green) 12 pods

2903 Beans (yellow) 12 pods

2904 Beets 6

2905 Broccoli 1 head

2906 Cabbage 1 head

2907 Carrots 6

2908 Cauliflower 1 head

2909 Cucumbers (pickling) 6

2910 Cucumbers (slicers) 6

2911 Dill 3 heads

2912 Eggplant 1

2913 Garlic 3 bulbs

2914 Kohlrabi 3

2915 Lettuce (loose-leaf) 1 plant

2916 Lettuce (butterhead) 1 plant

2917 Lettuce (other) 1 plant

2918 Onions (green) 6

2919 Onions (yellow) 6

2920 Onions (white) 6

2921 Onions (other) 6

2922 Parsnips 3

2923 Peas, snap 6 pods

2924 Peas, shell 6 pods

2925 Peas, snow 6 pods

2926 Peppers (green) 3

2927 Peppers (red) 3

2928 Peppers (banana) 3

2929 Peppers (jalapeno) 3

2930 Peppers (other) 3

2931 Radishes (red) 6

2932 Radishes (other) 6

2933 Radishes (white) 6

2934 Rhubarb 6 stalks

2935 Rutabaga 3

2936 Spinach 3 leaves

2937 Squash (acorn) 1

2938 Squash (buttercup) 1 

2939 Squash (butternut) 1

2940 Squash (Hubbard) 1

2941 Squash (Spaghetti) 1

2942 Squash (summer) 1

2943 Squash (zucchini) 1

2944 Swiss Chard 3 leaves

2945 Tomatoes (red) 6

2946 Tomatoes (yellow) 6

2947 Tomatoes (cherry) 6

2948 Tomatoes (other) 6

2949 Turnips 6

2950 Any other vegetables

2951 Vegetables in a pot

Garden Specials

Lot :

2961 Special lot to show off the whole garden in one exhibit. Six vegetables, one of each. Your Choice!

2971 Planted in a 4” container.

2972 Basil 3 stems

2973 Chives 12 stems

2974 Cilantro 3 stems

2975 Parsley 3 stems

2976 Rosemary 3 stems

2977 Other 3 stems

Lot :

Herbs

Instruction for preparing Fruits:

Raspberries-Overripe barriers are dull and soft and should be excluded. The fruit specimens should not contain a stem or core and are best displayed in a basket. Do not use a jar.

Strawberries-Exhibit ripe fruit, avoid fruit with green streaks. The caps and short stems should be left attached to the fruit specimens. Best displayed in a basket. Do not use a jar.

2981 Raspberries (fresh) 1 pint

2982 Strawberries (fresh) 1 pint

2983 Other 1 pint