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Horticulture Entry Suggestions 

To assist the gardener in selecting and preparing the vegetables for exhibit, the following suggestions are made. Uniform size, shape, color, free of insects, disease and mechanical damage. 

 

Beets, Carrots, Parsnips, Turnips, Rutabagas- Root crops should be uniform and not pithy or coarse in texture.  Tops trimmed off 1-1/4 inches above crown.  Side roots trimmed off inches above crown. Side roots trimmed off but not the tap root.  Clean by brushing. 

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 ½ inch below the head. Remove blemished or broken leaves. Leave 1 or 2 wrapper leaves. 

Cauliflower- Head should be white, purple, yellow, compact and free of small leaves and ricy texture. Stems cut so as to leave 4 to 6 leaves. Outer leaves trimmed to 1-2 inches above the white head. Use soft bristled brushed to remove dirt. 

Cucumbers- Pickling or Slicing. Pickling should be 3-5 inches long.  Specimens should be same stage of maturity 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. 

Storage Onions – Have specimens uniform. The neck should be small. Do not peel to give slick appearance.  Only such outer scales that are broken or discolored should be removed. Small basal roots should be left intact by trimmed to a uniform length of ½ inch. Wipe or brush but do not wash. 

Green Onions- Peeled roots, trimmed tops, cut uniform 6-8”. 

Potatoes – should be uniform in size, shape and color. Avoid specimens with defects or disease. Carefully brush to clean. 

Rhubarb – Select specimens that are straight, uniform and unblemished. Stalks should be ulled from plant, not cut. Trim the leaf blade to about one inch above the stalk. 

Snap Beans and Snap Peas – Harvest before constrictions appear between seeds, when seeds are about half grown. Pods should be wiped clean but not washed. Leave stems attached. 

Summer squash or zucchini- Select specimens that are uniform in size, shape and color. Leave about 1-2 inches of stem and wipe fruits clean. 

Winter Squash and Pumpkins- Fruits should be uniform in size, shape and color and free of defects.  Leave stems attached to the fruits. 

All Greens- Select plant that are fresh crisp and have bright green leaves. Trim diseased and broken leaves on the outside until the color is uniform. 

Tomatoes- Select fruits uniform in size and color. Fruit should be free of cracks or blemishes. 

Herbs- Should display with roots and flower free. Minimum of 4 in a bunch if keeping roots displayed in water. 

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