Beans – Trim stems to ½”

Beets – Trim tops to 1”; leave roots intact

Broccoli – Bunches should be
trimmed and approximately 7” in length.

Brussel Sprouts – Remove loose outer leaves.

Cabbage – Trim stalk, leaving one or two of the outer leaves on.

Carrots – Trim tops to 1/2 “; leave roots intact

Cauliflower – Remove stalk and large leaves. Trim off remaining leaves just below the level of the curd.

Corn – Remove 1/3 of the husk, lengthwise; trim shanks to ½”

Kale – Remove roots

Kohlrabi – Trim roots and leaf stems close to the bulb.

Leeks – Shorten roots to ½”; trim tops.

Lettuce – Remove roots and small or damaged outside leaves.

Onions – Trim roots and tops to ½”; remove only the dirty outer scales; do not wash.

Parsnips – Trim tops to ½’; root tips may be shortened.

Peppers – Leave stems on.

Potatoes – No greening or scabs. Do not wash, just brush off the dry soil.

Pumpkins – Leave stems on.

Radishes – Should be bunched with tops and roots left intact.

Shallots – Remove tops and roots.

Squash – Leave stems on.

Swiss Chard – Remove roots.

Tomatoes – Leave stems on.

Turnips – Trim tops to ½”; remove taproot just below the body of the turnip.

Judging Criteria

Vegetable entries will be judged on:

Size – specimens should be of good average size for the variety

Colour – Specimens should be of bright, clear and attractive.

Appearance – specimens should be free of pests, blemishes, diseases, dirt and damage.

Rules

1.        All exhibitors must enter under amateur name.

2.       All exhibitors must be 13 yrs or older.

3.       Only one entry per variety per class permitted.

4.       Vegetables must be correctly named in variety or points will be lost. Exhibitor is responsible for adding variety names to entry tags when they are attached to exhibit.

5.       All fruits, field crops and vegetables will be judged according to the Standards of Perfection as issued by the ministry of Agriculture.

6.       All special prizes subject to sponsor participation.

 CLASSES

II-1 Beans-Broad (12 pods)

II-2 Beans-Green(12 pods)

II-3 Beans-Yellow (12 pods)

II-4 Beans-Other (12 Pods)

II-5 Beets-Cylindrical (5)

II-6Beets-Globe (5)

II-7 Beets-Baby (5)

II-8 Broccoli (2 bunches)

II-9 Brussel Sprouts (12)

II-10 Cabbage-Green (2 heads)

II-11 Cabbage-Savoy (2 heads)

II-12 Cabbage-Red (2 heads)

II-13 Carrots-7” or over (5)

II-14 Carrots-under 4” (5)

II-15 Cauliflower (2 heads)

II-16carrots-4-7” (5)

II-17 Celery (2 specimens)

II-18 Chard 92 specimens)

II-19 Corn (5 ears)

II-20 Cucumbers-Slicing(2)

II-21 Cucumbers-Long English (2)

II-22 Cucumbers-Pickling (12)

II-23 Fresh Garden Herbs (2ea.min.5 Varieties, label in clear glass container)

II-24 Kale (2)

II-25 Kohlrabi (3 specimens)

II-26 Leeks (5)

II-27 Lettuce-Cos (2heads)

II-28 Lettuce-Leaf (2 heads)

II-29 Lettuce-Head (2 heads)

II-30 Melons 2 (specimens)

II-31 Onions-Pickling (12)

II-32 Onions-Green Bunching (12)

II-33 Onions-Yellow (5)

II-34 Onions-Other (5)

II-35 Parsnips (3)

II-36 Peas-regular (12 Pods)

II-37 Peas-Edible (12 Pods)

II-38 Peppers-Sweet Green (3 stems on)

II-39Peppers-Sweet Red

 (3 stems on)

II-40 Peppers-Hot Red

 (3 stems on)

II-41 peppers-Other(3stems on)

II-42 Potatoes-Early(5)

II-43 Potatoes-Mid-Season(5)

II-44 Potatoes-Late (5)

II-45 Pumpkin(2, not over 10lbs or 6 kg)

II-46 Spinach(2)

II-47 Squash-Spaghetti (2)

II-48 Squash- Other (2)

II-49 Tomatoes-Garden Ripe (6stems )

II-50 Tomatoes-Greenhouse ripe (6)

II-51 Tomatoes-Cherry Ripe (6 stems)

II-52 Turnips-Swede or Rutabagas (3)

II-53 Vegetable Marrow (2)

II-54 Zucchini-Frying, under 2”(2)

II-55 Zucchini-Baking, 2” to 4” (2)

II-56 Zucchini-Yellow

(2)

II-57 Vegetable Collection (2ea of 6 varieties only, suitable displayed

CLASSES

12-1 Biggest Cabbage (1)

12-2 Biggest Pepper (1)

12-3 Biggest Potato (1)

12-4 Biggest Pumpkin (1)

12-5 Biggest Zucchini (1)

12-6 Longest Bean(1)

12-7 Oddest  Shaped Vegetable-Any variety (1)

CLASSES

13-1 Cornucopia-Veg

Collection (min 7 variety, 2 ea

13-2Cucumber (pickling,12

13-3 Carrots (5)

13-4 Cabbage(2)

13-5 Corn(5)

13-6 Somestic Flower Collection(min 6 varieties,2 ea)

13-7 Fruit Collection-Tree,(2 varieties,2 ea )

CLASSES

14-1 Sheaf Barley

14-2Sheaf Oats

14-3 Sheaf Wheat

14-4 Baled Hay-Alfalfa (1bale)

14-5 Baled Hay-Grass (1bale)

14-6 Baled Hay-Mixed (1 bale)

14-7 Baled Hay-Nature Meadow(1 bale)

Classes

15-1 Apples (5)

15-2Blackberries (24)

15-3Crab Apples(12)

15-4 Currants-Black(24 stems on)

15-5Currents-Red (24 stems on)

15-6 Plums(12)

15-7 Raspberries (24)

15-8 Rhubarb (5 stalks)

15-9Fruit Collection-Tree (2varieties, 2 ea

15-10 Fruit Collection-Berry(2 varieties, 6 ea.