Exhibits‎ > ‎

Department 8: Vegetables

Department 8

Vegetables

Pauline Vaught

Assistants: June Huffard, Sarah Hall

**Small vegetables should have six on

a plate of uniform size and colo

**Large vegetables should have three on a plate

Class 1 Beans, snap

Class 2 Beans, bush lima

Class 3 Beans, bush wax

Class 4 Beans, pole

Class 5 Beans, October hully

Class 6 Beets

Class 7 Broccoli

Class 8 Brussel sprouts

Class 9 Cabbage, green

Class 10 Cabbage, red

Class 11 Cantaloupe

Class 12 Carrots

Class 13 Cauliflower

Class 14 Corn, yellow

Class 15 Corn, white

Class 16 Corn, bi-color

Class 17 Cucumbers, slicing

Class 18 Cucumbers, pickling

Class 19 Eggplant

Class 20 Eggs

Class 21 Kohrabi

Class 22 Garlic

Class 23 Lettuce, head

Class 24 Lettuce, loose leaf

Class 25 Leek

Class 26 Onions, green

Class 27 Onions, yellow

Class 28 Onions, white

Class 29 Parsley

Class 30 Peas

Class 31 Peas, sugar snap

Class 32 Peppers, red or green,sweet

Class 33 Peppers, banana

Class 34 Peppers, hot

Class 35 Potatoes, white

Class 36 Potatoes, other

Class 37 Pumpkin, pie

Class 38 Pumpkin, large

Class 39 Radishes

Class 40 Rhubarb

Class 41 Rutabaga

Class 42 Spinach

Class 43 Squash, butternut

Class 44 Squash, yellow summer

Class 45 Squash, acorn

Class 46 Squash, zucchini

Class 47 Tomatoes, pink

Class 48 Tomatoes, orange

Class 49 Tomatoes, red

Class 50 Tomatoes, yellow

Class 51 Tomatoes, pear

Class 52 Tomatoes, cherry

Class 53 Tomatoes, yellow w/red center

Class 54 Turnips

Class 55 Watermelon

Class 56 All large specimens

Class 57 Best display of ten or more varieties

Class 58 Best display of salad collection