BEANS-(6) Pods should be picked with 1/4 to 1/2 inch stems. Pods should be well-filled. Snap beans should also be firm, tender and stringless.
BEETS-(4) Trim the tops to 1-1/2 inch in length. Exhibits should be blocky but not angular.
BROCCOLI-(1 head) Stalk and head 6 inches long. Remove all leaves below the head.
CABBAGE-(1 head) Heads should be firm and heavy for its size.
CARROTS-(6) Do not remove tip of the root. Trim tops to the length of 1 inch. Shoulders should not be green or purple. Exhibits should be straight and without side roots or root hairs.
CAULIFLOWER-(1) The head includes the stem, trimmed leaves, and the white edible part called the “curd”. The curd should be at least 5 inches in diameter and uniformly pure white.
CELERY-Trim leaves uniformly, cut roots even with stock.
SWEET CORN-(3) Do not remove husks, trim silk to within one inch of top of husk, shank one to two inches long. Exhibit 3 ears.
CUCUMBERS-(4) Stems on all cucumbers should be attached. Pickling type should not be over 6 inches in length. Slicing type over 6 inches long with a diameter not exceeding 2 inches.
GARLIC-(6) One inch stem, trim root to one inch of bulb. Exhibit 6 garlic.
KOHLRABI-(3) Roots should be removed just below the ball. Cut tops at base. Skin should be easily punctured by thumbnail. They should be clean but not washed.
ONIONS-(6) Select exhibits that are well matured. Necks should be thin, dry and about 1 inch long. At least one dry outer scale should remain on exhibit. Trim roots neatly, close to the base.
PARSNIPS- (3) Cut tops one to one and one-half inches, leave tap root. Exhibit three parsnips.
PEPPERS-(3) Stems should be left on and trimmed level with the shoulders. All exhibits should have the same number of lobes.
POTATOES-(4) Tubers should be free from greening (caused by exposure to intense light). Tubers should be clean.
PUMPKINS-(1) Exhibits should be well matured with a hard shell. Stems should be attached.
RHUBARB-Trim so two inches of leaf blade remains attached to stalks, do not remove ends. Tie six stalks at each end and center. Exhibit one bunch.
RUTABAGA-(3) Cut tops to one to one and one-half inches, leave tap root. Exhibit three rutabagas.
SUMMER SQUASH-(1) Select small to medium size fruits when the rind is soft and easily punctured with thumbnail. Leave about 1/2 inch of stem and wipe fruits clean.
WINTER SQUASH-(1) Select mature exhibits on which the rind resists the pressure of the thumbnail. Leave stems attached to the fruits.
TURNIPS- (3) Cut tops one to one and one-half inches, leave tap root. Exhibit three.
TOMATOES-(4) Remove stems. Fruits should be perfectly shaped and free of cracks or blemishes (Cherry 12) (Pear 12).
DILL-(6) Trim to a four-inch stem. Exhibit six, seed bearing heads tied together at 1-inch from the base.
PEAS- (6) Well filled pods with seeds in eating stage.
WATERMELONS-(1) Exhibits should be ripe. The stem should be attached, and the rind should be firm.
STRAWBERRIES-(1 pt.) The caps and short stems should be left attached to the fruit.
RASPBERRIES-(1 pt.) The fruit should not contain a stem or core.
GOOSEBERRIES-(1 pt.) They may be ripe or green.
CHERRIES-(12) Stems should be attached and the natural bloom adhering to the fruits.
APPLES-(6) Stems should be left intact. Do not display the fruit with leaves or foliage of any sort. Do not have fruit spurs adhering to the apple stem.
CRABAPPLES-(12) They should not be exhibited on a branch together with foliage.
PLUM-(6) Stems should be attached and the natural bloom adhering to the fruits.
INSTRUCTIONS FOR PREPARING VEGETABLES FOR EXHIBIT
Select exhibits of top quality and at prime maturity - the best stage for eating or storing.
Have exhibits for table use as fresh as possible.
Clean and properly trim exhibits where necessary.
Select exhibits free from disease, insect, or mechanical injury.
Exhibits must be typical for the variety or type. Do not choose very small or very large exhibits.
Uniformity is essential in size, shape, maturity, color and type. When a lot calls for a collection of exhibits, be sure that all exhibits are as nearly similar as possible for every requirement.
See that exhibits are free from soil, dust, and spray or dust residues as well as any other foreign matter, including oil polishing agents.
Avoid skinning and bruising exhibits when cleaning them. The exhibits such as potatoes, beets, and others which are easily skinned, should be left in running water for a short time to avoid skinning and bruising before cleaning.
Follow the premium list so that the correct number of exhibits will be selected for exhibiting.