The best local produce

Lucas Sandoe, Chairperson—717-679-5755

Vegetable Rules

1. Exhibitor may only enter vegetable classes that are carried as part of a current 4-H or vocational project. See rule 24 in general rules. There are classes for open exhibitors in Department 13.

2. In selecting vegetables for exhibition, choose specimens with good market value (usually medium sized). Do not mix varieties.

3. The following factors are generally used by an expert vegetable judge:

a. Trueness to variety type.  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 the specimens that are perfect and show no blemishes of any kind.

e. Condition and maturity. Be sure that exhibits are of high quality.

4. Read premium material, carefully following all rules and regulations. If an entry calls for five specimens, be sure to exhibit that number, do not enter four or six. If the correct number of specimens is not displayed, or the exhibit is not prepared in the manner described, the exhibit will be disqualified.

5. Paper display plates will be provided.

6. Pre-registration is required.

Classes:

01. Beans, green (10)

02. Beans, yellow (10)

03. Beets, topped (3)

04. Broccoli (1 head)

05. Cabbage (1 head)

06. Carrots, topped (5)

07. Cauliflower (1 head)

08. Celery (1 plant in soil)

09. Corn, Sweet (5 ears, husks on)

10. Cucumbers, pickling (5) (5” and under)

11. Cucumbers, slicing (3) (over 5”)

12. Eggplant (1)

13. Endive (1 plant in soil)

14. Kale (1 plant in soil)

15. Lettuce (1 plant in soil)

16. Onions, bulbs topped (5)

17. Onions, green bunching (10)

18. Peas (10 pods full)

19. Peppers, sweet, green (3)

20. Peppers, sweet, red (3)

21. Peppers, hot, “cherry bomb” or similar (3)

22. Peppers, hot, “jalapeño” or similar (3)

23. Peppers, hot, cayenne, Italian, thai, or similar (3)

24. Pepper, hot, other (3)

25. Potatoes, white (5)

26. Potatoes, red (5)

27. Potatoes, other (5)

28. Pumpkins (1)

29. Radishes (5)

30. Squash, Summer (1)

31. Squash, Winter (1)

32. Tomatoes, red (5) (remove stems)

33. Tomatoes, green (5) (remove stems)

34. Grape Tomatoes (5) (remove stems)

35. Cherry Tomatoes (5)(remove stems)

36. Plum/Pear Tomatoes (5) (remove stems)

37. Gourds (3 specimens)

38. Any Other Vegetable

39. Market Basket (3 or more veggies attractively displayed)

Herbs, 3 sprigs

40. Basil

41. Any Other

42. Bouquet of 3 different herb sprigs

43. Potted container herb  garden (3 or more herbs)

44. Herb Vinegar

Premiums: 1st-$3.00; 2nd-$2.50; 3rd-$2.00; 4th-$1.50; 5th-$1.00