department 13
Vegetables

Jim Kempher, Manager 

• • In selecting vegetables for the exhibition, choose specimens that would bring the highest market price. Do not select the largest, select the medium size. In plate displays, select five specimens as nearly alike as possible.

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

  • Trueness to variety type.

  • Uniformity in shape, size and color.

  • Pick out a perfect specimen, then select others as close to it as possible.

  • Protect from dirt, disease, infection and mechanical damage. Select specimens that are perfect and show no blemishes of any kind.

  • Condition and maturity. Be sure the exhibits are of high quality.

  • Potatoes should not be washed, remove soil using a soft cloth or brush.

  • Tomatoes should have the stem removed. Carrots, beets, etc should have the tops (leaves) removed about 2 inches from the stems.

  • Read premium materials carefully, following all rules and regulations. If an entry calls for five specimens be sure to exhibit that number, do not enter 4 or 6. In many instances, your exhibits will be disqualified if the correct number is not entered.

Premiums for this department are: $4.00     $3.00     $2.00     $1.00

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