Vegetables (M)

VEGETABLES (M)

Superintendent:
Mo Sloane

360-370-5587

Location: Main Exhibit Hall

Premiums:
Blue - $3
Red - $2
White - Ribbon only

Family Garden Exhibit:
Blue - $15
Red - $10
White - $5

Compost:
Blue - $5
Red - $3
White - Ribbon only

RULES:

1. Vegetables should be of show quality and grown in San Juan County by the entrant. Please see San Juan County Fair Entry rules.
2. Vegetables should be as close to perfection as possible - ripe, or slightly under-ripe so it will last several days on display.
3. Enter vegetables with good representative color, a minimum of blemishes, and without bruises, damage, insect or larval infestations.
4. Enter by variety name. Preference is given to named varietals in the judging.
5. The number in parenthesis after the Class name indicates the quantity to enter.
6. More than one entry per Class is allowed if they are from different Lots.
7. Lots should be of uniform size and shape as uniformity is more important to the Judge than large size.
8. All root crops will be washed and trimmed, leaving a short top.
9. Youth Division entries must be grown by the exhibitor. Youth entries will be judged separately in every category. Entrants must be 16 years old or younger on Entry Day. One entry per Entrant.
10. The Superintendent may refuse entries or remove exhibits that are blemished because of mechanical damage, insects, or disease.

Class 1: Beans
For all fresh beans, submit 10 uniform pods.
Lots:
a) Bush, round green
b) Bush, round purple
c) Bush, round yellow
d) Bush, flat green
e) Bush, flat purple
f) Bush, flat yellow
g) Pole, round green
h) Pole, round purple
i) Pole, round yellow
j) Pole, flat green
k) Pole, flat purple
l) Pole, flat yellow
m) Edamame
n) Fava
o) Beans, other. Must name variety.

Class 2 Beets (3):
Trim leaves to 6 inches or less. Leave as much tap root as possible.
Lots:
a) Beets, orange
b) Beets, purple
c) Beets, red
d) Other. Must name variety.

Class 3: Broccoli (1)
Lots:
a) Green
b) Sprouting
c) Broccoli, other. Must name variety.

Class 4: Cabbage (1)
Remove damaged leaves, leaving 2 for an attractive head.
Lots:
a) Green
b) Red
c) Savoy
d) Cabbage, other. Must name variety.

Class 5: Carrots (5)
Lots:
a) Carrots, orange
b) Carrots, purple
c) Carrots, white
d) Carrots, yellow
e) Carrots, round
f) Carrots, other. Must name variety.

Class 6: Cauliflower (1)
Remove outer or damaged leaves, leaving 2 for an attractive head.
Lots:
a) Orange
b) Purple
c) White
d) Romanesco
e) Cauliflower, other. Must name variety.

Class 7: Corn (3)
Trim shank 1 inch from base and remove the husk from 1/3 of the ear.
Lots:
a) Bi-color
b) Blue
c) White
d) Yellow
e) Ornamental
f) Popcorn
g) Corn, other. Must name variety.

Class 8: Cucumber (3)
Leave short stem attached. Slicing cucumbers should be at least 6 inches long.
Lots:
a) Lemon
b) Pickling
c) Slicing
d) Cucumber, other. Must name variety.

Class 9: Eggplant (1)
Leave short stem attached.
Lots:
a) Globe
b) Japanese
c) Eggplant, other. Must name variety.

Class 10: Herbs
Submit a 1- to 2-inch-wide bundle. Small vases will be provided to help herbs stay fresh. Remove leaves from the lower 3 inches.
Lots:
a) Basil, green
b) Basil, Purple
c) Basil, other
d) Bay
e) Catnip
f) Chives
g) Cilantro
h) Dill
i) Fennel
j) Lavender
k) Lemon Balm
l) Marjoram
m) Mint, peppermint
n) Mint, spearmint
o) Mint, other. Must name variety.
p) Oregano
q) Parsley, curly
r) Parsley, flat
s) Rosemary
t) Sage
u) Savory
v) Sorrel
w) Tarragon
x) Thyme
y) Herb, other. Must name variety.

Class 11: Leafy Greens
Submit 8 leaves on top of a slightly damp (not wet) white paper towel, inside of a zip-lock type plastic bag. For Bok Choy, Rainbow and Swiss Chard only, submit 8 entire stalks with attached leaves; no bag necessary. Submit microgreens in a small plastic tray.
Lots:
a) Arugula
b) Bok Choy
c) Chard, Rainbow
d) Chard, Swiss
e) Collard Greens
f) Cress
g) Kale
h) Mache (Corn Salad, Vit)
i) Microgreens
j) Mizuna
k) Mustard
l) Spinach
m) Tatsoi
n) Leafy Greens, other. Must name variety.

Class 12: Lettuce
Submit 8 leaves on top of a slightly damp (not wet) white paper towel, inside of a zip-lock type plastic bag.
Lots:
a) Butterhead
b) Crisphead
c) Endive
d) Escarole
e) Loose-leaf
f) Romaine
g) Lettuce, other. Must name variety.

Class 13: Onions and Garlic (3)
Onions should be dry with a few outer husks removed to make them clean and attractive. Trim roots to 1/2 inch and trim tops to 2 inches. For green produce, cut tops 4 to 5 inches above white shanks and bundle.
Lots:
a) Onion, round, red
b) Onion, round, white (sweet)
c) Onion, round, yellow
d) Leeks
e) Scallions (5)
f) Cipollini (5)
g) Onion, other. Must name variety.
h) Shallots (3)
i) Garlic, hardneck
j) Garlic, softneck
k) Garlic, elephant
l) Garlic, braid

Class 14: Peas
For fresh peas, submit 10 uniform pods.
Lots:
a) Edible pod (snow)
b) Shelling
c) Snap
d) Peas, other. Must name variety.

Class 15: Peppers
Must name variety.
Lots:
a) Hot (5)
b) Sweet (3)

Class 16: Potatoes (3)
Wash but do not scrub.
Lots:
a) Fingerling, purple
b) Fingerling, white
c) Fingerling, yellow
d) Round, purple
e) Round, red skin
f) Round, white flesh
g) Round, yellow flesh
h) Russets
i) Sweet
j) Potato, other. Must name variety.

Class 17: Pumpkins (1)
Leave short stem attached.
Lots:
a) Large orange
b) Large white
c) Ornamental (3)
d) Small pie
e) Pumpkin, other. Must name variety.

Class 17: Roots: Rutabagas, and Turnips (3)
Trim leaves to 2 inches. Leave as much tap root as possible.
Lots:
a) Rutabaga
b) Turnip, white
c) Turnip, yellow

Class 19: Random Roots: Burdock, Parsnips, Radishes & Salsify
Trim leaves to 2 inches. Leave as much taproot as possible. For radishes, submit 5; for all others, submit 3.
a) Burdock
b)Parsnip
c) Radish, red cylinder
d) Radish, red round
e) Radish, purple
f) Radish, white
g) Radish, other. Must name variety.
h) Salsify
i) Other. Must name variety.

Class 20: Rhubarb (5)
Rhubarb should be pulled, not cut, and leaves trimmed to 2 inches.

Class 21: Summer Squash (3)
Most summer squash should be picked when quite young, at 3 to 6 inches. Squash will be judged for table quality. Leave short stem attached.
Lots:
a) Crookneck, yellow
b) Straightneck, yellow
c) Scallop, white (patty pan)
d) Scallop, yellow (patty pan)
e) Zucchini, golden
f) Zucchini, green
g) Zucchini, round
h) Summer squash, other. Must name variety.

Class 22: Tomatoes
Submit only named varieties. Submit 5 cherry tomatoes, 3 heirlooms, paste, and slicers.
Lots:
a) Cherry, chocolate/black
b) Cherry, orange
c) Cherry, red
d) Orange, yellow
e) Cherry, other. Must name variety.
f) Heirloom. Must name variety.
g) Paste/Sauce
h) Slicing, chocolate/black
i) Slicing, green
j) Slicing, orange
k) Slicing, red
l) Slicing, yellow
m) Slicing, other. Must name variety.

Class 23: Tomatillo (3)
If husk is fully intact, peel back a section so fruit can be seen.
Lots:
a) Green/Verde
b) Purple

Class 24: Winter Squash (1)
Leave short stem attached.
Lots:
a) Acorn: green, white, or yellow
b) Buttercup
c) Butternut
d) Delicata
e) Hubbard: blue, gold, or green
f) Kabocha: green, red, or white
g) Marblehead
h) Red Kuri
i) Spaghetti
j) Sweetmeat
k) Turban
l) Winter squash, other. Must name variety.

Class 25: Other Vegetable
Must name variety.
Lots:
a) Asparagus: Submit a 2-3 inch diameter bundle, trimmed with inch of white present
b) Artichokes: 3 uniform heads
c) Brussels Sprouts: 1 plant, trimmed, or 12 sprouts.
d) Celeriac: 1 root, trimmed.
e) Celery: 1 plant. Trim roots to base of stalk.
f) Gourds, decorative (3)
g) Ground Cherries: 1/2 pint
h) Horseradish: 2 roots, 4inch minimum
i) Jerusalem Artichoke: 3 tubers
j) Kohlrabi (3)
k) Okra (10)
l) Vegetable, other. Must name Class and Variety.

Class 26: Largest Specimen (1)
Show off your largest vegetable! Does not have to be pretty, just big! Any vegetable listed above may be entered, except zucchini.

Class 27: Largest Zucchini (1)
If it’s too big for the races, it belongs here!

Class 28: Most Unusual Shape (1)
Show off your oddest-looking vegetable! The weirder the better! Any vegetable listed above may be entered.

Class 29: Family Garden
What does your garden grow? Exhibits are judged on the quality, numbers of varieties included, and attractiveness of the display. Your display should not include more than 10% fruit or 10% flowers. Please bring a tray or cardboard to hold your exhibit, maximum size of 2’ x 2’.

Class 30: Compost
Submit entries in a 1-quart zip-lock type clear freezer bag. Entries are judged on maturity, texture, aroma, and color.

Class 31: Vegetable Critters
Fruits and fibers are allowed, up to 10% of the total creation. Entries are judged on creativity and workmanship. If your critter has a name or a story, please include an index card with the information. Have fun! Entries must be made solely by the child/young adult.
Lots:
a) Age: 6 years and under
b) Age: 7 to 14 years
c) Age: 15 and up

Class 32: Potted Vegetables
Please submit your entry along with a waterproof tray or saucer so that plants can be watered during the Fair. Plants without a tray or saucer will not be accepted. Judges look for healthy plants over attractive containers.
Lots:
a) Basil: one plant in a pot no more than 10" wide
b) Chives: one clump in a pot no more than 10" wide
c) Parsley: one plant in a pot no more than 10" wide
d) Herb Garden: at least four different herbs in one container
e) Celery: one plant, pot can be any size but not to exceed three gallons
f) Tomato Plant: one plant, pot can be any size but not to exceed three gallons
g) Pepper Plant: one plant, pot can be any size but not to exceed three gallons.