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Vegetables

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VEGETABLES (M)

Superintendent: Mo Sloane; 360-370-5587

Questions? Call the Fair Office; 360-378-4310

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

AWARDS OF $10 FOR BEST OF CLASS AND $25 FOR BEST IN SHOW MAY BE DONATED BY THE SAN JUAN HORTICULTURAL SOCIETY

RULES:

  • Vegetables should be of show quality and grown in San Juan County by the entrant. Please see San Juan County Fair Entry rules.
  • The number in parenthesis after the type of vegetable indicates the quantity to submit.
  • Vegetables should be as close to perfection as possible - ripe, or slightly under ripe so it will last several days on display.
  • Lots should be of uniform size and shape as uniformity is more important to the Judge than large size.
  • Enter vegetables with good representative color, a minimum of blemishes, and without bruises, damage, insect or larval infestations.
  • Enter by variety name. Preference is given to named varietals in the judging.
  • More thanentry per Class is allowed, if they are from different varieties.
  • Youth Division entries must be grown by the exhibitor.
  • The Superintendent may refuse entries or remove exhibits which are unsightly because of damage, decay, disease or infestation.

Class 1: Beans

For all fresh beans, submit 10 uniform pods.

Lots:

  • Bush, round green
  • Bush, round purple
  • Bush, round yellow
  • Bush, flat green
  • Bush, flat purple
  • Bush, flat yellow
  • Pole, round green
  • Pole, round purple
  • Pole, round yellow
  • Pole, flat green
  • Pole, flat purple
  • Pole, flat yellow
  • Beans, dry shelled (1 pint)
  • Edamame
  • Fava
  • Beans, other. Must name variety.

Class 2: Broccoli (1)

Lots:

  • Green
  • Sprouting
  • Broccoli, other. Must name variety.

Class 3: Cabbage (1)

Remove damaged leaves, leaving 2 for an attractive head.

Lots:

  • Green
  • Red
  • Savoy
  • Cabbage, other. Must name variety.

Class 4: Cauliflower (1)

Lots:

  • Orange
  • Purple
  • White
  • Romanesco
  • Cauliflower, other. Must name variety.

Class 5: Corn (3)

Trim shank 1 inch from base and remove the husk from 1/3 of the ear.

Lots:

  • Bi-color
  • Blue
  • White
  • Yellow
  • Ornamental
  • Popcorn
  • Corn, other. Must name variety.

Class 6: Cucumber (3)

Leave short stem attached. Slicing cucumbers should be at least 6 inches long.

Lots:

  • Lemon
  • Pickling
  • Slicing
  • Cucumber, other. Must name variety.

Class 7: Eggplant (1)

Leave short stem attached.

Lots:

  • Globe
  • Japanese
  • Eggplant, other. Must name variety.

Class 8: 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:

  • Basil, green
  • Basil, Purple
  • Basil, other
  • Bay
  • Catnip
  • Chives
  • Cilantro
  • Dill
  • Fennel
  • Lavender
  • Lemon Balm
  • Marjoram
  • Mint, peppermint
  • Mint, spearmint
  • Mint, other. Must name variety.
  • Oregano
  • Parsley, curly
  • Parsley, flat
  • Rosemary
  • Sage
  • Savory
  • Sorrel
  • Tarragon
  • Thyme
  • Herb, other. Must name variety.

Class 9: 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:

  • Arugula
  • Bok Choy
  • Chard, Rainbow
  • Chard, Swiss
  • Collard Greens
  • Cress
  • Kale
  • Mache (Corn Salad, Vit)
  • Microgreens
  • Mizuna
  • Mustard
  • Spinach
  • Tatsoi
  • Leafy Greens, other. Must name variety.

Class 10: Lettuce

Submit 8 leaves on top of a slightly damp (not wet) white paper towel, inside of a zip-lock type plastic bag.

Lots:

  • Butterhead
  • Crisphead
  • Endive
  • Escarole
  • Loose-leaf
  • Romaine
  • Lettuce, other. Must name variety.

Class 11: Melons (1)

Lots:

  • Cantaloupe
  • Honeydew
  • Watermelon
  • Melon, other. Must name variety.

Class 12: 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 inches and trim tops to 2 inches. For green produce, cut tops 4 to 5 inches above white shanks and bundle.

Lots:

  • Onion, round, red
  • Onion, round, white (sweet)
  • Onion, round, yellow
  • Leeks
  • Scallions (5)
  • Cipollini (5)
  • Onion, other. Must name variety.
  • Shallots (3)
  • Garlic, hardneck
  • Garlic, softneck
  • Garlic, elephant
  • Garlic, braid

Class 13: Peas

For fresh peas, submit 10 uniform pods.

Lots:

  • Edible pod (snow)
  • Shelling
  • Snap
  • Dried (1 pint)

Class 14: Peppers

Must name variety.

Lots:

  • Hot (5)
  • Sweet (3)

Class 15: Potatoes (3)

Wash but do not scrub.

Lots:

  • Fingerling, purple
  • Fingerling, white
  • Fingerling, yellow
  • Round, purple
  • Round, red skin
  • Round, white flesh
  • Round, yellow flesh
  • Russets
  • Sweet
  • Potato, other. Must name variety.

Class 16: Pumpkins (1)

Leave short stem attached.

Lots:

  • Large orange
  • Large white
  • Ornamental (3)
  • Small pie
  • Pumpkin, other. Must name variety.

Class 17: Roots: Beets, Carrots, Rutabagas, Turnips

Trim leaves to 2 inches. Leave as much tap root as possible. For carrots, submit 5; for all other roots, submit 3.

Lots:

  • Beets, orange
  • Beets, purple
  • Beets, red
  • Beets, other. Must name variety.
  • Carrots, orange
  • Carrots, purple
  • Carrots, white
  • Carrots, yellow
  • Carrots, round
  • Carrots, other. Must name variety.
  • Rutabaga
  • Turnip

Class 18: Random Roots: Burdock, Parsnips, Radishes, Salsify

Trim leaves to 2 inches. Leave as much tap root as possible. For radishes, submit 5; for all other random roots, submit 3.

Lots:

  • Burdock
  • Parsnip
  • Radish, red cylinder
  • Radish, red round
  • Radish, purple
  • Radish, white
  • Radish, other. Must name variety.
  • Salsify
  • Random root, other. Must name variety.

Class 19: 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:

  • Crookneck, yellow
  • Straightneck, yellow
  • Scallop, white (patty pan)
  • Scallop, yellow (patty pan)
  • Zucchini, golden
  • Zucchini, green
  • Zucchini, round
  • Summer squash, other. Must name variety.

Class 20: Tomatoes

Submit only named varieties. Submit 5 cherry and paste tomatoes, 3 heirlooms and slicers.

Lots:

  • Cherry, chocolate/black
  • Cherry, orange
  • Cherry, red
  • Orange, yellow
  • Cherry, other. Must name variety.
  • Heirloom. Must name variety.
  • Paste/Sauce
  • Slicing, chocolate/black
  • Slicing, green
  • Slicing, red
  • Slicing, yellow
  • Slicing, other. Must name variety.

Class 21: Tomatillo (3)

If husk is fully intact, peel back a section so fruit can be seen.

Lots:

  • Green/Verde
  • Purple

Class 22: Winter Squash (1)

Leave short stem attached.

Lots:

  • Acorn: green, white, or yellow
  • Buttercup
  • Butternut
  • Delicata
  • Hubbard: blue, gold, or green
  • Kabocha: green, red, or white
  • Marblehead
  • Spaghetti
  • Sweetmeat
  • Turban
  • Winter squash, other. Must name variety.

Class 23: Other Vegetable

Must name variety.

Lots:

  • Asparagus: Submit a 2-3 inch diameter bundle, trimmed with inch of white present
  • Artichokes: 3 uniform heads
  • Brussels Sprouts: 1 plant, trimmed, or 12 sprouts.
  • Celeriac: 1 root, trimmed.
  • Celery: 1 plant. Trim roots to base of stalk.
  • Gourds, decorative (3)
  • Ground Cherries: 1/2 pint
  • Horseradish: 2 roots, 4 inch minimum
  • Jerusalem Artichoke: 3 tubers
  • Kohlrabi (3)
  • Okra (10)
  • Rhubarb: 5 stems; trim leaves from crown
  • Vegetable, other. Must name Class and Variety.

Class 24: Largest Specimen (1)

Show off your largest vegetable! Does not have to be pretty, just big!

Any vegetable listed above may be entered.

Class 25: Most Unusual Shape (1)

Show off your oddest looking vegetable! The weirder the better!

Any vegetable listed above may be entered.

Class 26: 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 27: Compost

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

Class 28: 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:

  • Age: 6 years and under
  • Age: 7 to 14 years

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