Class 1 - Garden Vegetables
Vegetables are not to be skinned or scrubbed. Tap root should be trimmed to 1 1/2 inches. Tops should be trimmed off to 1 1/2 inch to 2 inches
above the crown. Leave few outer leaves on cabbage. Please provide variety
names.
LOT-
1.
Beans, green (12)
2. Beans, yellow (12)
3. Beans, purple (12)
4. Beets (6)
5. Broccoli (1)
6. Cabbage, early (1)
7. Cabbage, red (1)
8. Carrots (6)
9. Cantaloupe (2)
10. Cauliflower (1)
11. Corn, sweet, yellow (5 in husks)
12. Corn, sweet, white (5 in husks)
13. Cucumber, pickling, 3-5 long (6)
14. Cucumber, slicing, 6-10 long (3)
15. Eggplant (2)
16. Garlic (3 bulbs)
17. Gourds, any variety (2)
18. Kohlrabi, 2-3 ball (2)
19. Lettuce, leaf (entire plant) (1)
20. Onions, yellow (4)
21. Onions, white (4)
22. Onions, purple (4)
23. Peas, green (12 in pod)
24. Peas, snap (12 pods)
25. Peppers, sweet (3)
26. Peppers, hot (3)
27. Potatoes, Norland (9)
28. Potatoes, Pontiac (9)
29. Potatoes, Russet (9)
30. Potatoes, Kennebec (9)
31. Potatoes, Other (9)
32. Pumpkins, Mini 6 inch or less (2)
33. Pumpkins, over 6 inces (1)
34. Rhubarb, leaves trimmed (6 stalks)
35. Squash, summer, 6-8 (2)
36. Squash, Zucchini 6-8 inches (2)
37. Squash,round, scallop (2)
38. Squash, summer, other variety (2)
39. Squash, acorn (2)
40. Squash, Buttercup (2)
41. Squash, winter, other variety (2)
42. Tomatoes, cherry, one inch or less (12)
43. Tomatoes, cherry, over one inch, remove stems (6)
44. Tomatoes, red slicing (4, remove stems)
45. Tomatoes, yellow (4)
46. Turnips (6)
47. Watermelon (2)
48. Any other vegetable (4 is small, 2 if large)
Number of vegetables in display should be the same as listed in the Lot Number (for example: carrots (6) etc).
1. Apples, crab (5)
2.
Apples, large (5)
3. Cherries, any type (12)
4. Currants, (1 cup)
5. Gosseberries, (1 cup)
6. Grapes (2 clusters)
7. Plums (5)
8. Raspberries (remove stems, 1 cup)
9. Strawberries-pint box (1)
10. Wild Chokecherries (1 cup)
11. Any other wild berries, labeled (1 cup)
12. Any other fruit
Class 3 - Herbs
LOT-
1. Basil, sweet
2.
Basil, purple
3. Dill
4. Oregano
5. Cilantro
6. Sage
7. Thyme
8. Fennel
9. Margoram
10. Rosemary
11. Mint
12.
Any other herb
7. Any other Herb
Class 4 - Forage, Hay & Grain
LOT-
1.
Alfalfa, sheaf, green
2.
Alfalfa, cured (3 bundle tied, in bag)
3. Mix or grass hay, cured (3 inch bundle tied)
4. Oats-sheaf
5. Barley-sheaf
6. Rye-sheaf
7. Wheat, spring-sheaf
8. Soybeans-sheaf
9. Corn, silage- 6 stalks tied, no roots
10. Other
***Grain bundles
3 in diameter, leave stripped and tied in 3 places, variety lael on each bundle.
Class 6 - Grain Threshed, 1 Quart Samples
LOT-
1.
Barley
2. Oats
3. Soybeans
4. Spring Wheat
5. Other
