Vegetables

Department 36
Premiums: 1st – $5 2nd – $4 3rd – $3

Judging Criteria:

  1. Freshness
  2. Uniformity of size, color and quality
  3. Cleanliness, Damage free
  4. All entries will be judged on their own merits
Class 361 – Beans – Plate of 5

  1. Bush/Pole – Green
  2. Bush/Pole – Yellow
  3. Lima
  4. Miscellaneous

Class 362 – Beets, Plate of 3

  1. Any standard variety – please specify variety

Class 363 – Brussels Sprouts – Plate of 5

  1. Any standard variety – please specify variety

Class 364 – Cabbage

  1. Head
  2. Other (ex. Chinese)

Class 365 – Carrots – Plate of 3

  1. Any standard variety – please specify variety
Class 366 – Celery – 1 bunch in water

  1. Any standard variety – please specify variety

Class 367 – Corn – 3 ears per plate

  1. Sweet – Bi-colored
  2. Sweet – White
  3. Sweet – Yellow

Class 368 – Cucumbers – Plate of 3

  1. Pickling
  2. Salad/Slicing
  3. Miscellaneous

Class 369 – Eggplant – 1

  1. Any standard variety – please specify variety

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Class 370 – Herbs – 3 stems in water

  1. Basil
  2. Chives
  3. Fennel
  4. Mint
  5. Oregano
  6. Thyme
  7. Sage
  8. Dill
  9. Parsley
  10. Other
  11. Best Collection 8 in jar

Class 371 – Onions – 3 per platehg-veg3

  1. Red
  2. White
  3. Yellow
  4. Miscellaneous

Class 372 – Peppers – 3 per plate

  1. Sweet Bell
  2. Sweet Banana
  3. Sweet Other
  4. Hot Chili
  5. Hot Habanero
  6. Hot Jalapeño
  7. Hot Other
  8. Miscellaneous
Class 373 – Potatoes – 3 per plate

  1. Gold/White
  2. Red
  3. Sweet/Yams
  4. Miscellaneous

Class 374 – Pumpkin – 1

  1. Field
  2. Largest
  3. Sugar
  4. Miscellaneous

Class 375 – Radishes – 6 per plate

  1. Any standard variety – please specify variety

Class 376 – Summer Squash – 3 per plate

  1. Patty Pan
  2. Summer – Yellow
  3. Zucchini
  4. Miscellaneous

Class 377 – Winter Squash, 1 per plate

  1. Acorn
  2. Buttercup
  3. Butternut
  4. Hubbard
  5. Spaghetti
  6. Miscellaneous

Class 378 – Swiss Chard – 1 root in water

  1. Any standard variety – please specify variety

Class 379 – Tomatoes – 3 per plate

  1. Slicing – Red
  2. Slicing – Other
  3. Cherry
  4. Plum
  5. Grape
  6. Miscellaneous

Class 380 – Root Vegetable

  1. Turnip
  2. Rutabaga
  3. Parsnip
  4. Miscellaneous
Class 381 – Collections

  1. Beans – 3 var/5 each
  2. Gourds – 5 var
  3. Onions – 3 var
  4. Squash, Summer – 4 var
  5. Squash, Winter – 3 var
  6. Garden Display

Class 382 – Miscellaneous Vegetable

  1. Any Variety – please specify variety

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