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
