Open Class Vegetables & Fruit Department

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Crops & Forestry Department	Vegetables & Fruit Department	Fresh Flowers Department	Culinary Department
Homemade Wines & Homemade Beers Department	Domestic Arts 1 Department	Domestic Arts 2 Department	Domestic Arts 3 Department
Garments & Home Accessories Department		Creative Arts & Crafts Department	Photography Department
	Open Class Beef Department	Agricultural Education & FFA Department

Superintendent: 763-370-3997

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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.

VEGETABLES

CLASS AY - Children age 16 and under
CLASS AD - Adults age 17 through 61
CLASS ASR - Senior Citizens age 62 and older

Division:
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
Broccoli
Cabbage, 1 specimen
Cantaloupe
Carrots, 4 specimens
Cauliflower
Corn, sweet, 3 ears
Cucumbers, dill, 8 specimens, 3-5"
Cucumbers, slicing, 3 specimens, 5-10"
Cucumbers, sweet pickling, 6 specimens, 2-3"
Eggplant
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, Acorn
Squash, Buttercup
Squash, Butternut
Squash, Hubbard
Squash, Summer, any type, 1 specimen
Swiss Chard
Tomato, heirloom
Tomato, red, 2 specimens
Tomato, small, 4 specimens
Tomato, yellow, 2 specimens
Watermelon
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
Vegetables - Other

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

Division:
Anoka
Cherokee
Kennebec
Norland
Red Pontiac
Russet Burbank
Russet Norgold
Superior
Yukon Gold
White Variety Potatoes - Other
Red Variety Potatoes - Other

HERBS

CLASS CY - Children age 16 and under
CLASS CD - Adults age 17 through 61
CLASS CSR - Senior Citizens age 62 and older

Division:
Basil
Chives, 1 bunch
Cilantro, 1 bunch
Dill, 1 bunch
Garlic
Lavender
Mint, 1 bunch
Parsley, 1 bunch
Sage, 1 bunch
Thyme, 1 bunch
Herbs - Other