Open Class Vegetables & Fruit Department
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Superintendent: Marlene Trunk, 763-389-2789
1st Place $3.00; 2nd Place $2.25; 3rd Place $1.50
Snap Beans - Harvest before constrictions appear between seeds, when seeds are about half grown. Ends of pods should not be broken off in picking. Pods should be uniform. Pods may be wiped clean but not washed.
Beets, Carrots, Parsnips, Rutabagas - Root crops should be mature but not overgrown, pithy or coarse in texture. Tops trimmed off 1-1/2" above crown. Side roots trimmed off but not the tap root. Roots carefully washed but not scrubbed.
Broccoli - Heads should be dark or purplish green and compact. Avoid yellow flowers in head. Stems cut about 5 inches from top of head.
Cabbage - Stems cut about 1/4 inch below the head. Remove blemished or broken leaves but care should be taken not to peel the heads too much. A few outside wrapper leaves are desirable. Specimens may be washed.
Cauliflower - Heads should be white, compact and free of small leaves and ricy texture. Stems cut so as to leave 4 to 6 leaves. Outer leaves trimmed 1 - 2 inches above the white head. Use soft bristled brush to remove dirt from heads.
Sweet Corn - Select ears that are well filled out to the tip. Kernels should be milky and juicy. Remove outer husks but allow a short shank and the inner husks to remain.
Cucumbers Pickling - Specimens should be the same stage of maturity and uniform in size, shape and color. Slicers Select fruits that are straight and dark green and uniform in size, shape and color.
Kohlrabi - Roots removed just below the ball. Remove all but the upper 4-6 leaves. Select specimens that are uniform, medium size and not hard or woody. Skin should be easily punctured by thumbnail. They should be clean but not washed.
Melons - Select mature specimens. Wash and leave stems on.
Onions - Have specimens mature and thoroughly cured. The neck should be small. Do not peel to give a slick appearance. Only such outer scales that are broken or discolored should be removed. Small basal roots should be left intact but trimmed to a uniform length of 1/2 inch. Wipe or brush but do not wash.
Potatoes - Tubers should be uniform in size, shape and color. Washing is permitted but do not blemish the skin by scrubbing. Avoid specimens with defects or disease.
Rhubarb - Select specimens that are straight, uniform and unblemished. Stalks should be pulled from the plant, not cut. Trim leaf blade to about one inch above the stalk.
Summer Squash/Zucchini - 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 and Pumpkins - Select mature specimens where the rind resists the pressure of the thumbnail. Fruits should be free of defects. Leave stem attached to the fruits.
Swiss Chard - Select plants that are fresh, crisp and have bright green leaves. Trim off roots and trim butts to a pyramid shape. Trim off diseased and broken leaves on the outside until the color is uniform.
Tomatoes - Select fruits that are uniform in size, shape and color. REMOVE STEMS. Fruits should be perfectly shaped and free of cracks or bruises.
CLASS AY - Children age 16 and under
CLASS AD - Adults age 17 through 61
CLASS ASR - Senior Citizens age 62 and older
Beans in a pod, 12 Blue
Beans in a pod, 12 Green String
Beans in a pod, 12 Yellow wax
Beans in pod, 12 Lima
Beans in pod, Mixed Beans
Beets, 2 specimens
Cabbage, 1 specimen
Carrots, 4 specimens
Corn, sweet, 3 ears
Cucumbers, dill, 8 specimens, 3-5"
Cucumbers, slicing, 3 specimens, 5-10"
Cucumbers, sweet pickling, 6 specimens, 2-3"
Gourds, mixed, 3 specimens
Ground cherries, in husk, 1/2 pint
Kohlrabi, 3 medium specimens
Onions, red, 3 specimens
Onions, white, 3 specimens
Onions, yellow, 3 specimens
Parsnips, 3 specimens
Peas, snap, 6 specimens
Peas, sugar, 6 specimens
Peppers, long hot, 3 specimens
Peppers, sweet green, 3 specimens
Pumpkin, large field
Pumpkin, small pie
Rhubarb, 4 stems
Rutabaga - leave tap root on
Squash, Summer, any type, 1 specimen
Tomato, red, 2 specimens
Tomato, small, 4 specimens
Tomato, yellow, 2 specimens
Zucchini, small to medium
Vegetable novelty, any unusually long, large or just plain unusual vegetable
Mini-garden box, (3 different vegetables), 3 of each
Maxi-garden box, (6 different vegetables), 12 small, 3 medium,
1 large vegetable
Vegimal, for ages 11 and under
POTATOES (4 Specimens)
CLASS BY - Children age 16 and under
CLASS BD - Adults age 17 through 61
CLASS BSR - Senior Citizens age 62 and older
Other White Variety Potatoes
Other Red Variety Potatoes
CLASS CY - Children age 16 and under
CLASS CD - Adults age 17 through 61
CLASS CSR - Senior Citizens age 62 and older
Chives, 1 bunch
Cilantro, 1 bunch
Dill, 1 bunch
Mint, 1 bunch
Parsley, 1 bunch
Sage, 1 bunch
Thyme, 1 bunch
CLASS DY - Children age 16 and under
CLASS DD - Adults age 17 through 61
CLASS DSR - Senior Citizens age 62 and older
Apple, any variety, 4 specimens
Crab apple, any variety, 8 specimens
CLASS EY - Children age 16 and under
CLASS ED - Adults age 17 through 61
CLASS ESR - Senior Citizens age 62 and older
Plums, any variety, 4 specimens
CLASS FY - Children age 16 and under
CLASS FD - Adults age 17 through 61
CLASS FSR - Senior Citizens age 62 and older
Strawberries, any variety, 1/2 pint
CLASS GY - Children age 16 and under
CLASS GD - Adults age 17 through 61
CLASS GSR - Senior Citizens age 62 and older
Raspberries, any variety, 1/2 pint
CLASS HY - Children age 16 and under
CLASS HD - Adults age 17 through 61
CLASS HSR- Senior Citizens age 62 and older
Grapes, any variety, 2 bunches
CLASS IY - Children age 16 and under
CLASS ID - Adults age 17 through 61
CLASS ISR - Senior Citizens age 62 and older
Any other fruit not mentioned, 4 large specimens or 1/2 pint of small specimens.