VEGETABLES

Department C
​​Department Heads:  Alice Porterfield & Lori Porterfield
  1. Beans, Snap (plate)
  2. Beans, Pole (plate)
  3. Beans, Lima (plate)
  4. Beans, October in hulls (plate)
  5. Beans, Wax
  6. Beets (5)
  7. Carrots (5)
  8. Cucumbers, Slicing (3) 
  9. Cucumbers, Pickling (3)
  10. Onions, Yellow (5)
  11. Onions, Red (5)
  12. Onions, White (5)
  13. Peppers, Bell (3)
  14. Peppers, Sweet Banana (5)
  15. Peppers, Hot Banana (5)
  16. Peppers, Jalapenos
  17. Peppers, Other Hot (5)
  18. Tomato, Large Red (5)
  19. Tomato, Large Yellow (5)
  20. Tomato, Cherry, Red (plate)
  21. Tomato, Cherry, Yellow (plate)
  22. Tomato, Heirloom (3)
  23. Miscellaneous Tomatoes
  24. Cabbage (1 head)
  25. Cabbage, Red (1 head)
  26. Cantaloupe
  27. Watermelon
  28. Squash, Acorn (3)
  29.  Squash, Butternut (3)
  30.  Squash, Zucchini (3)
  31.  Squash, Yellow Summer (3)
  32.  Eggplant (1)
  33.  Broccoli (plate)
  34. Cauliflower (1 head)
  35. Radishes (5)
  36. Rhubarb (5 Stalks)
  37. Miscellaneous Vegetable
  38. Best in Show (Classes 1-36)
  39. Gourds
  40. Most Unusual & Unique
  41. Largest Zucchini (by weight)
  42. Largest Head of Cabbage
  43. Best Decorated Vegetable
  44. ​Vegetable Display 10+Varieties
Notes for Preparing Exhibits for the Vegetable Department:
  1. Vegetables should be clean and ready to be used in recipes.
  2. Select eating quality vegetables that are not tough, hard, or too mature.  Example:  smaller, tender zucchini.
  3. Vegetable entries of all types should be uniform in size, shape, and maturity.  Example: plate of five tomatoes.
  4. Vegetables should not have spots and blemishes.  Example:  brown or rough spots on cucumbers, sunburn on carrots.
  5. Vegetable entries should be an adequate sample of the produce that will show the quality of what is growing in the exhibitor’s garden.  Example:  at least 10 – 12 bean pods or 10 – 12 cherry tomatoes.
  6. Vegetable displays (collections) should be in a large enough container so that all the produce is visible and displayed in a neat manner.  Emphasis should be on the vegetables and not on any decorations you 
Rules:
1. Produce purchased or obtained from source other than the family production is not permitted.  
2. In the event there is a single entry in a class, awards will be left to the discretion of the judges.

Classes 1-43:
First Prize           $3.00  
Second Prize    $2.00
​Best in Show.    Certificate
 
Classes 44:       
First Prize          $5.00  
Second Prize  $3.00  
Third Prize        $2.00