Fresh Fruit and Vegetable Department

Fred and Linda Springer, Co-Chair………………………………..225-1234

Department Rules:

1. The exhibitor must grow all exhibits in the current year.

2. Each exhibitor may enter one entry in each class.

3. Remove spine from cucumbers immediately after picking, clean with a soft cloth, leave stems on cucumbers.

4. Remove husks from corn.

5. Onions should have a 1” stem, leave skins.

6. When selecting entries look for even sized, non-blemished or damaged fruits.

7. Junior fruits and vegetables: ages 5 to 16, same rules.

Awards

1^st. 2^nd and 3^rd place ribbons awarded.

Adult Best of the Show

Junior Best of Show

Adult Judges Choice

Junior Judges Choice

Largest head of cabbage will

Division A. - Vegetables

Class 1......................... Green string beans (10 specimens)

Class 2......................... Yellow string beans (10 specimens)

Class 3......................... Beets (1-1/2” top) (5 specimens)

Class 4......................... Broccoli 3 to 3 ½ “(3 specimens)

Class 5......................... Brussels sprouts (5 specimens)

Class 6......................... Head Cabbage (1 specimen)

Class 7......................... Red Cabbage (1 specimen)

Class 8......................... Cauliflower (1 head)

Class 9......................... Carrots (5 specimens)

Class 10........................ Sweet corn (5 specimens)

Class 11........................ Cucumber Small (5 specimens)

Class 12........................ Cucumber Medium (5 specimens)

Class 13........................ Cucumber Large (5 specimens)

Class 14........................ Egg Plant (1 specimen)

Class 15........................ Kohlrabi (5 specimens)

Class 16........................ Head Lettuce (1 head)

Class 17........................ Leaf Lettuce

Class 18........................ Onions yellow (3 specimens)

Class 19........................ Onion White (3 specimens)

Class 20........................ Onions Red (3 specimens

Class 21........................ Pod Peas ( 5 specimens)

Class 22........................ Peppers (3 specimens)

Class 23........................ Potatoes white (5 specimens)

Class 24………………………………………Potatoes Red (5 specimens)

Class 25………………………………………Radishes (5 specimens)

Class 26………………………………………Rhubarb (5 stalks)

Class 27………………………………………Squash ( 1 specimen)

Class 28………………………………………Tomatoes small (5 specimens)

Class 29………………………………………Tomatoes large red (5 specimens)

Class 30………………………………………Tomatoes Large yellow ( 5 specimens)

Class 31………………………………………Turnips (5 specimens)

Class 32………………………………………Spinach (3 specimens)

Class 33……………………………………….Any other Vegetable

Division B – Herbs 3 Specimens

Class 1…………………………………………Dill

Class 2. ………………………………………Any other Herb

Division C – Fruits 3 specimens

Class 1…………………………………………Whitney Apples

Class 2…………………………………………Delicious Apples

Class 3…………………………………………Haralson Apples

Class 4…………………………………………Duchess Apples

Class 5…………………………………………Wealthy Apples

Class 6…………………………………………Anoka Apples

Class 7…………………………………………Green Apples

Class 8…………………………………………Crab Apples

Class 9…………………………………………Cherries with stems (1 pint)

Class 10……………………………………….Plums (5 specimens)

Class 11…………………………………… Red Raspberries (1 cup)

Class 12……………………………………….Black raspberries (1 cup)

Class 13……………………………………….Mulberries 1 cup

Class 14……………………………………… Strawberries 1 cup

Class 15……………………………………… Watermelon (1 specimen)

Class 16……………………………………… Muskmelon (1 specimen)

Class 17 ………………………………………Ant other Fruit