|
EB1610
|
||||
|
||||
| Exhibits at fairs and garden shows are
an excellent learning experience for both the exhibitor and people viewing
the exhibits. To maximize the educational value of garden exhibits each
type of vegetable should be exhibited separately, judged for quality, and
displayed with other specimens of the same vegetable.
Each vegetable exhibit should contain a sufficient quantity of the vegetable to make an attractive and judgable display, but not so much as to be wasteful of food or overly difficult for exhibitors to accomplish. In keeping with these guidelines, the following quantities of vegetables are suggested for exhibits at fairs and garden shows. For specific details on the preparation of each vegetable see EB1103. |
||||
|
|
|
|
||
| Artichoke, Globe | 1 bud | Trim stem 2-3" | ||
| Artichoke, Jerusalem | 3 tubers | |||
| Asparagus | 1 bunch 2"-3" diameter | Tied top and bottom | ||
| Beans (dry or shelled) | 1 pint | Display in clear glass | ||
| Beans(snap) | 10 pods | |||
| Beans (lima) | 10 pods | |||
| Beets (baby or pickling) | 5 roots | Trim tops to 2" | ||
| Beets (table) | 5 roots | Trim tops to 2" | ||
| Broccoli | 1 head | |||
| Brussels sprouts | 10 sprouts | |||
| Cabbage (any type) | 1 head | |||
| Carrots | 5 roots | Trim tops to 2" | ||
| Cauliflower | 1 head | |||
| Celery | 1 plant | Commercially trimmed | ||
| Chard | 1 plant | Trim root to 1" | ||
| Corn, sweet | 3 ears | Trim shank to 1" | ||
| Cucumbers (slicing & large pickling) | 3 fruits | |||
| Cucumbers (pickling, 3 1/2" or less) | 5 fruits | |||
| Dill | 1 bunch 1" diameter | (Stem-end measure) | ||
| Eggplant | 1 fruit | |||
| Garlic | 3 bulbs | Tops cured, if possible | ||
| Horseradish | 1 root | |||
| Kale or Collards | 1 plant | Trim off roots | ||
| Kohlrabi | 3 stems | Trim leaf petioles to 1" | ||
| Leeks | 3 plants | Trim leaves to 5" | ||
| Lettuce | 1 plant or head | |||
| Melon (any type) | 1 fruit | |||
| Mustard greens | 1 plant | Trim off roots | ||
| Okra | 5 pods | |||
| Onions (dry) | 3 bulbs | Tops cured if possible | ||
| Onions (green bunching) | 5 plants | |||
| Parsley | 1" diameter bunch | (Stem-end measure) | ||
| Parsnips | 3 roots | Tops trimmed | ||
| Peas | 10 pods | |||
| Peppers (Bell) | 3 fruits | |||
| Peppers (other types) | 5 fruits | |||
| Potatoes | 3 tubers | |||
| Pumpkin | 1 fruit | |||
| Radish (summer) | 5 roots | Tops trimmed | ||
| Radish (winter) | 3 roots | Tops trimmed | ||
| Rhubarb | 3 petioles | Tops and bottom tied | ||
| Rutabaga | 3 roots | Tops and roots trimmed | ||
| Spinach | 1 plant | |||
| Spinach, New Zealand | 3 tips | |||
| Squash (summer) | 3 fruits | |||
| Squash (winter) | 1 fruit | |||
| Sunflower | 1 head | Trim stem to 12" | ||
| Tomatoes (slicing) | 3 fruits | Without stems | ||
| Tomatoes (cherry or salad) | 10 fruits | Without stems | ||
| Turnips | 3 roots | Tops trimmed | ||
| Watermelon | 1 fruit | |||
| College of Agriculture and Home Economics,
Pullman, Washington
Issued by Washington State University Cooperative Extension, and the U.S. Department of Agriculture in furtherance of the Acts of May 8 and June 1914. Cooperative Extension programs and policies are consistent with federal and state laws and regulations on nondiscrimination regarding race, color, national origin, religion, gender, age, disability, and gender preference. Revised from and replaces EM4240. June 1991. A |
||||
 |
||||
