DEPARTMENT 11 - SECTION 930
YOUTH VEGETABLES
​Chairpersons:  Yvonne Norton 570-574-7274 or [email protected]

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.
​Premiums:       $5        $4        $3        $2        $1
Class:
1. Beans, lima – ten pods
Beans – ten pods:
2. Green
3. Yellow
4. Beets, topped – three specimens
5. Broccoli – one head
6. Brussels Sprouts – three sprouts
7. Cabbage – one head
8. Carrots – three topped
9. Cauliflower – one head
10. Celery – one plant potted
11. Corn, sweet – three ears with husks
Cucumber – three specimens:
12. Pickling, up to 5”
13. Slicing, over 5”
14. Eggplant – one specimen
15. Endive – one plant potted
16. Kale – one plant potted
17. Kohlrabi – one specimen
18. Lettuce – one plant potted
19. Muskmelon (cantaloupe) – one specimen
Onions:
20. Bulb – three specimens topped
21. Green bunching or scallions – three specimens
Peppers, sweet, bell, or bullnose – three specimens:
23. Green
24. Red
Peppers, hot – three specimens:
25. Hot

​Potatoes – three tubers:
26. White
27. Red
Pumpkins – one specimen:
28. Large field
29. Small sugar, pie
30. Radishes – three specimens
Squash, Summer – one specimen:
31. Green
32. Yellow
33. Squash, Winter – one specimen
34. Largest Squash – please specify weight on entry
35. Swiss Chard – one plant potted
Tomatoes, large fruited – three specimens:
36. Green
37. Red
38. Turnips – three specimens
39. Watermelon – one specimen
40. Gourds – three of one kind
41. Vegetable Freaks
Herbs – 3 sprigs each, clear glass container with water:
Basil:
42. Sweet
43. Purple
Parsley:
45. Plain
46. Dill
47. Chive
All rights reserved WCF