1. Specimens must be exhibited on a plastic plate or in a low sided box.

2. No entry fee.
3. Lots established for all common vegetables.
4. Odd vegetables may be exhibited, but no awards will be given.
5. Individuals are responsible for their exhibits at the close of the fair.
6. Ribbons and premiums will be awarded: 1st, $3; 2nd, $2; 3rd, $1.

Select specimens of top quality and at prime maturity, the best stage for eating or storing.
Exhibits for table use should be as fresh as possible.
Clean and properly trim exhibits according to specifications.
Select specimens free from disease, insect or mechanical injury.
Specimens must be typical for the variety or type. Do not choose very small or very large specimens.
Uniformity in size, shape, maturity, color and type is essential. When a lot calls for a collection of specimens, be sure that all specimens are as similar as possible.
Clean vegetables with a soft brush or facial tissue to remove loose soil without skinning or bruising the exhibit. Avoid washing if possible. Do not oil or polish.
The exhibit requires the exact number of specimens to be eligible for awards.
Specimens must be exhibited on a plastic plate or in a low sided box. They may then be covered with plastic wrap or put in a plastic bag, which will be removed before judging.

Asparagus – Trim to uniform length of 7-8 inches. Tie in two places with ribbon or rubber band.

Broccoli – Harvest fresh or keep refrigerated until ready to exhibit. Remove all leaves below the head. Head should be at least 3 inches in diameter, stalk and head at least 6 inches long.

Cabbage – Heads should be firm and heavy for its size. Do not peel excessively. Two layers of sound outer leaves should be left on. The stalk should not be longer than ½ inch.

Cauliflower – The curd should be at least 4 inches in diameter and uniformly pure white. Trim jacket leaves even with top of head. Some of the older leaves may be removed. Trim stem no longer than 1 inch.

Dill – Cut seed heads with 10-12 inch stems, tie near lower end of stems and
again just below seed heads.

Garlic – See onions.

Lettuce (head) – Harvest fresh or place in plastic bag and store in the refrigerator until ready to exhibit. Remove the older outer leaves that show yellowing.

Onions – Onions should be well-matured. Necks should be thin, dry and approximately 1 inch long. Remove no more than one layer of skin to clean. Trim roots neatly ¾ inch from base.

Onions Green - Trim tops to an even length, overall length of onions exhibited 6 to 8 inches. Up to ½ in diameter, straight, white stem and dark green leaves. Bulbs not enlarged. Even length. Table ready.

Peas – Pods should be picked with ¼-½ inches of the calyx (stem) attached. Specimens should be well filled. Peas should be firm, tender and stringless.

Potatoes – Specimens should be of typical shape and color for the variety. Clean by brushing with a soft brush or wiping with a soft cloth.

Radishes – Leave 1 inch top. Wash and place six roots per plate. Harvest fresh or refrigerate until ready to exhibit. Specimen should be fresh, firm, crisp, good color, smooth and free of blemishes.

Rhubarb – Pull, do not cut stalks. Trim leaves so only 2 inches of leaf blade remains attached to stalk. Tie 6 stalks at both ends.

Spinach – Remove roots, wash and keep fresh by refrigerator until ready to exhibit.

Squash (summer) – Select small to medium-sized fruits with a rind that is soft and easily punctured with thumbnail. Stem should be 2-3 inches long.