SUGGESTED SPECIFICATIONS FOR CONTEST ELIGIBLE VEGETABLES
Beans, Snap
4 to 6 pods per plate - Green snap beans are prepared and displayed like wax beans. There are flat pod and round pod varieties. All pods must be the same length with at least to " of stem present on each pod. Insect damage, disease, and poor trimming are faults.Broccoli
1 bunch of 3 to 4 clusters each per plate - Broccoli heads should be uniform and properly matured. Tight buds, free of protruding leaves, are desirable. Large clusters or heads of with deep blue-green color and tight buds are preferred. The stem of each head should be cut straight across to give an over-all length of 6 to 7". Cut leaf petioles flush with the surface of the main stem.Cabbage
2 heads per plate - Heads must be uniform in symmetry, size, and firmness. Firm heads with 3 to 4 wrapper leaves that curl just slightly at the edge are best. Stem must be cleanly cut at the exact base of the last wrapper leaf. Yellow, wilted, or bruised leaves are not permitted.Cabbage, Chinese
2 heads per plate - Heads 12 to 16" in height and 5 to 6" in diameter are considered ideal. Outer leaves should be trimmed to give heads a tight, cylindrical appearance. Stems should be cut cleanly at the base of the last wrapper leaf. Yellow, wilted, or damaged leaves are serious faults.Cantaloupe
2 fruits per plate - Cantaloupe should be fully matured and at prime eating stage. Fruits must be uniform in size and shape. They should be yellow with a net surface texture. The stem area must be dry and free from decay. The melon must have a rich, sweet aroma.Carrots
1 standard bunch per plate - There should be 6 to 8 roots, 3/4 to 1" in diameter, per bunch. The roots must be uniform in length and diameter, smooth and bright orange. Rootlets and ripples in the flesh are undesirable. Tops must have good color and be free of insect and disease damage. Carrots with cut tops are a separate class. Cut tops " from shoulder or flush with shoulder. Processing varieties should be 1" to 2" in diameter.Cauliflower
2 marketable heads per plate - Heads should be uniform in size and maturity with tight, white buds free of protruding leaves. Heads should be 4 to 6" in diameter. Leaves should be nearly trimmed level with the top surface of the head. The base should be trimmed cleanly. Yellowed buds and discolored or injured leaves are faults.Corn, Sweet
3 marketable ears per plate - Ears should be well filled out to the tip with outer loose husks removed, butts trimmed cleanly, and silk intact. Tight, dark green husks are desirable. Kernels must be at prime young milk stage, not doughy or watery.Cucumber, Pickling
3 fruits per plate - Pickling cucumbers should be uniform, straight with blunt ends, free of yellow color, not more than 2 1/16" in diameter and not more than 6" in length. Cut stem " from fruit shoulder. Curved or tapered fruits are undesirable.Cucumber, Slicing
3 marketable fruits per plate, some shows require only 3 - Slicing cucumbers should be 7 to 8" long and 1 to 2" in diameter. Dark green, straight, symmetrical fruit with rounded ends are desirable. Cut stem " from fruit shoulder. Fruit must be free of yellow color and flabbiness.Eggplant
2 marketable fruits per plate - The green calyx should be clean and free of brown edges or patches. Trim stem 1 to 1" beyond the calyx base. Fruit must be free of green or white streaking.Lettuce, Head
2 marketable heads per plate - Heads should be uniform in size, color, and maturity. Heads should be moderately firm to hard with two intact wrapper leaves. Trim butt to within 1/8" to 1/4" of bottom leaf.Lettuce, Leaf
2 marketable heads per plate - Heads should be uniform in size, color, and maturity. Trim each head to remove old, discolored, and damaged leaves. Select compact, young heads. Heads vary from 5" to 9" in diameter, depending on variety.Mustard Greens
1 standard bunch per plate - Greens should measure 1" to 2" at point of tie with roots removed. They can be flat or curly mustard. Neatly trimmed, clean, crisp leaves are desirable.Okra
4 pods per plate - Pods should be uniform in diameter, length, color, and should be young and tender, not over mature and leathery. Pods may have young seeds, but must be tender. Cut stems " from pod shoulder.Onions
4 bulbs per plate - Uniform and true to cultivar. Bulb shape should be round and devoid of cuts or signs of decay on either end. The bulbs should have a single center and not contain doubles or triples. Color should be uniform.Peas, English
4 marketable pods per plate - Pods should be true to color, shiny, long, straight, and well filled. " of stem should be left on each pod.Peas, Southern
4 marketable pods per plate - Pods should be true to color, shiny, long, straight, and well filled. " of stem should be left on each pod.Pepper, Bell
3 marketable fruits per plate - All fruits should have the same number of lobes (3 or 4). Stems should be cut cleanly and level with shoulder of fruit. Size, shape, and color of fruit should be uniform.Pepper, Hot
3 marketable fruits per plate - Fruits should be true to shape for variety and free of cracks and blemishes. Cut stems " to 1" from shoulder of fruit.Potato, Irish
3 marketable tubers per plate - Tubers should be uniform in size, shape, and maturity. Size range should be 6 to 12 ounces, with minimum tuber diameter 1 7/8". Skin must be firm, well-cured, not peeling and free of soil.Potato, Sweet
3 marketable roots per plate - Roots should be uniform in size, shape, and color. Roots should weigh 8 to 16 ounces and be 2" to 3" in diameter. Skin must be firm, well-cured, and clean.Radish, bunched
3 standard bunches per plate - Radishes should be 5/8" to 1" in diameter with tops on. Each bunch should contain 8 to 10 radishes. Tops should be tied in a neat bunch. Leaves should be fresh, green, and free of damage.Spinach
3/4 to 1 pound of leaves per plate - Crown should be intact and roots removed. Leaves should be crisp, dark green, clean and free of damage from insects, disease or mishandling.Squash, Acorn
2 marketable fruits over 3" in diameter per plate - Dark skin with deep yellow ground color is desirable. Stem should be removed at shoulder of fruit.Squash,Crooked neck
2 marketable fruits under 6" in length per plate - Fruits must be true to variety and uniform in size, shape, and color. Fruits must be picked young when skin is very tender and should be free of scratches and bruises.Tomato
3 marketable fruits per plate - Fruits may be either green or red. All fruits must be uniform in every way. Firm, crack-free, smooth fruits are desirable. If calyx is left intact, it must be fresh and green. The green calyx adds to the fruit appearance only if it is green and fresh.Turnip Greens
1 standard bunch per plate - Bunches should be 1" to 2" at point of tie, well trimmed, with roots removed or intact. With roots, they should not exceed 1" in diameter. Leaves must be free of damage from insects, disease, or mishandling.Turnips
1 standard bunch per plate - Each bunch consists of four to five roots with each root 2" to 3" in diameter. The tap root is left intact. Roots must be clean and free of insect damage.Watermelon
1 marketable fruit per plate - Ice box types weigh 4 to 8 pounds. Large types weigh 15 to 40 to 50 pounds. Deep green skin, highly colored contrasting stripes, or even gray-green skin is desirable depending on the variety. Melon must be ready to eat, and be smooth and clean.
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