Chairperson:  Yvonne Norton 570-574-7274 or ynorton2021@gmail.com

Rules:
  1. Read the premium material for Department 13 very carefully.  Follow all rules and regulations.  If an entry calls for five specimens, be sure to exhibit that number, not four or six.
  2. The entry fee schedule is printed on the entry form.  The correct fee MUST accompany the entry form.  Entries close August 8th.
  3. All entries must be brought to the Fairgrounds, the Monday before the Fair between 3:00 PM and 8:00 PM.  Entries must be removed from the Fairgrounds the Tuesday after the Fair between 3:00 PM and 8:00 PM.  Claim tickets must be presented to pick up entries and to claim premium checks.
  4. In selecting vegetables for exhibiting, choose such specimens that would bring the highest market prices.
  5. Do not mix varieties.
  6. These factors are generally used by the vegetable judge:
    1. Trueness to variety type.  Pick the specimens from one variety.
    2. Select for uniformity in size, shape, and color.  Market Quality.
    3. Pick out a specimen as close to perfect as you can, then select others as similar to it as possible.  Never mix specimens of varying maturities.
    4. Protect from dirt, disease, infection, and mechanical damage.  Select specimens that are “perfect” and show no blemishes of any kind.
    5. Condition and maturity.  Be sure exhibits are of high quality.
    6. Potatoes should not be washed.  Remove soil using a soft cloth or brush.
    7. Tomatoes should have stems removed.  Carrots, beets, etc. should have tops removed, leaving about two inches of stem.
  7. Exhibitor should furnish their own white round plastic, foam or paper plates, pots, or clear bottles.  
  8. All entries must have been grown this year by the exhibitor.
  9. Exhibitors are limited to one entry per catalog number.
  10. If a class does not merit a first place, the judge may award a lesser placing.
  11. Registration and additional information and correct class code, for youth under 19, see Department 11.
  12. There will be a special award for Best Exhibit in Department 13.
SECTION 1
Premiums:       $5        $4        $3        $2        $1
(Unless otherwise stated)
CLASS:
4. Bean, lima – ten pods
Beans, snap, bush or pole type – ten pods:
5. Flat green pods
6. Flat yellow pods
7. Rounds green pods
8. Round yellow pods
9. Horticultural or bi-color
10. Purple
Beets, topped – five specimens:
11. Globe shape
12. Half long
13. Broccoli – one large head
14. Brussels Sprouts – ten sprouts
Cabbage – one head:
15. Chinese type
16. Early pointed
17. Danish ballhead types
18. Domestic round
19. Flat types
20. Red types
21. Savoy types
Carrots – five roots topped:
22. Halflong, pointed
23. Halflong, stump rooted
24. Long
Cauliflower – one head:
25. Purple types
26. White types
27. Celery – one plant potted
​Corn, sweet – five ears with husks on:         
28. White hybrids
29. Yellow hybrids
30. Mixed yellow – white hybrids
31. Other types, give name on entry form
Cucumbers – five specimens:
32. Pickling, under 3”
33. Pickling, 3” to 5”
34. Slicing, over 5”
35. Other, specify on tag
Eggplant – one specimen:
36. Purple
37. White
38. Other, give name on entry form
39. Garlic – one bulb
40. Horseradish – three roots
41. Kale – one plant potted
42. Kohlrabi – one specimen, leaves removed
43. Leek – five stalks
Lettuce – one plant potted:
44. Butter head types
45. Crisp head types
46. Leaf types
47. Swiss Chard - potted, any variety
Muskmelon (cantaloupe) – one specimen:
48. Large types, 6” or more in diameter
49. Small types, under 6”
50. Okra – five specimens
Onions, bulbs, mature for storage - Five specimens – tops removed:
51. Red
52. Sweet Spanish type
53. White
54. Yellow
Onions, bulbing – five specimens:
55. Green bunching or scallions
Parsley – five stems in clear glass container w/ water:
56. Curled type
57. Plain type
Parsley, root – five with top:
58. Hamburg or turnip
59. Parsnips – five specimens, tops removed
60. Peas – ten pods
Peppers, hot – five specimens:
61. Long type
62. Round type
63. Small type
Peppers, sweet, bell, or bullnose shape – 5 specimens:
64. Green
65. Red
66. Yellow or White
67. Lilac
68. Chocolate
69. Orange
Peppers, sweet, long, thin fleshed – five specimens:
71. Green or Yellow
72. Red
73. Orange
74. Other
​Potatoes – five tubers:
75. Katahdin
76. Kennebec
77. Norland
78. Russet Rural
81. Red Pontiac
83. Other named varieties, give name on entry form
84. Potatoes, sweet – five specimens
Pumpkins – one specimen:
85. Connecticut, field
86. Small sugar, pie
87. Large field pumpkin, weighed at Fair
     *Special Award:  1st-$10, 2nd-$8, 3rd-$6, 4th-$5, 5th-$2
88. Miniature
89. Other varieties, give name on entry form
Radishes, summer – five specimens, tops removed:
90. Small round
91. White icicle
92. Rhubarb, any variety – 3 stalks tied, leaves removed
93. Rutabagas, any variety – three specimens topped
Squash, summer types – one specimen:
94. Bush scallop, Patty Pan
95. Cocozelle
96. Crookneck
97. Straightneck
98. Zucchini, green
99. Zucchini, gold
100. Zucchini, round
Squash, winter types – large – one specimen:
Acorn, Table Queen:
101. Green
102. Yellow
103. Boston Marrow or Delicious
104. Buttercup
105. Butternut
106. Hubbard
107. Mammoth, sweet types
108. Other, any variety
Largest Single Squash:
109. Specify weight on tag
     *Special Award:  1st-$10, 2nd-$8, 3rd-$6, 4th-$5, 5th-$2
Tomatoes, large fruited – five specimens:
110. Italian
111. Green
112. Pink
113. Red
114. Yellow
Tomatoes, small fruited – ten specimens:
Cherry, Round shaped:
115. Red
116. Yellow
Pear, Plum, Oval or Grape Shaped:
117. Red
118. Yellow
119. Turnips – three specimens, tops removed
Watermelon – one specimen:
120. Large watermelon by size
121. Midget type
122. Oblong type
123. Round or oval type
124. Home Garden Exhibit – ten or more kinds of vegetables, not less than            three specimens of each kind.  Accessories are permitted and label each
       vegetable.
     *Special Award:  1st-$10, 2nd-$8, 3rd-$6, 4th-$5, 5th-$2
125. Market Basket Exhibit – Five or more kinds of vegetables, attractively             displayed
Gourds:
126. Mixed, five specimens
129. Collection, six or more kinds attractively displayed, one of each
130. Bottle, one specimen
131. Goose, one specimen
132. Dipper, one specimen
Herbs – three sprigs each, clear glass container w/ water:
133. Dill
134. Mint
135. Chives
Basil:
136. Purple
137. Sweet
138. Other, please specify
139. Sage
140. Oregano
141. Rosemary
142. Lavender
143. Tarragon
144. Thyme
145. Any other herb, specify kind
146. Collection of herbs, 6 kinds, 3 sprigs each, identify kinds, not potted in soil
147. Vegetable Freaks