ROOTS & VEGETABLES

CLASS 37
ROOTS & VEGETABLES:

Prizes; Sections 1 - 6: 1st: $6; 2nd: $4; 3rd: $3
Prizes; Sections 7 - 11: 1st: $8; 2nd: $6; 3rd; $4
Prizes; Section 12: 1st: $50; 2nd: $40; 3rd: $30; 4th: 20
Prizes; Section 13: 1st: $20; 2nd: $10; 3rd: $5
Prizes; Sections 14 - 51: 1st: $4; 2nd: $3; 3rd: $2

Additional Prizes:
Most Points in Roots sections 1 – 12: Rosette
Most Points in Vegetable sections 13-51: Rosette
Section 12 - first place: Rosette

“Prize money for this section has been DOUBLED, thanks to an anonymous donor”

Sections:

• 1. Six Potatoes Kennebec: (brushed clean, no skin damage in cleaning)

• 2. Six Potatoes Yukon Gold: (brushed clean, no skin damage in cleaning)

• 3. Six Potatoes Pontiac (brushed clean, no skin damage in cleaning)

• 4. Six Blue Potatoes (brushed clean, no skin damage in cleaning)

• 5. Six Potatoes A.O.V. Red, Named: (brushed clean, no skin damage in cleaning)

• 6. Six Potatoes A.O.V. White, Named: (brushed clean, no skin damage in cleaning)

• 7. One Three Litre Basket Potatoes Kennebec: (brushed)

• 8. One Three Litre Basket Potatoes Pontiac: (brushed)

• 9. One Three Litre Basket Potatoes Yukon Gold: (brushed)

• 10. Potato Collection: six varieties - named, three of each variety (brushed)

• 11. Potato Collection: three varieties - named, three of each variety (brushed)

• 12. Collection of Roots and Vegetables: maximum size of display 30” x 36”

• 13. Collection of Onions: three varieties, named, two of each variety

• 14. Five Red Onions: (not peeled, tops cut 1" above bulb

• 15. Five Sweet Spanish Onions: (not peeled, tops cut 1” above bulb)

• 16. Five Yellow Onions: (not peeled, tops cut 1” above bulb)

• 17. Five Table Carrots: long (washed, not scrubbed, tops removed 1/2" above crown, roots remain – trimmed to ½")

• 18. Five Table Carrots: half long (washed, not scrubbed, tops removed ½" above crown, roots remain – trimmed to ½")

• 19. Two Eggplants: any variety - named, washed, not scrubbed, tops removed ½" above crown)

• 20. Three Zucchini: 6” long, ½" stem

• 21. Five Table Beets: (cleaned, not scrubbed, tops trimmed 1/2" above crown, roots trimmed to 1”)

• 22. Five Green Cucumbers: (1/2” stem on specimen)

• 23. Five English Cucumbers: (1/2” stem on specimen)

• 24. One Bunch of Celery: Displayed in Water with roots

• 25. One Bunch of Kale: (3 stems) in water

• 26. Five Red Tomatoes: (calyx attached)

• 27. Five Plum Tomatoes: (calyx attached)

• 28. Five Cherry Tomatoes: (calyx attached)

• 29. Three Sweet Green Peppers: (calyx attached)

• 30. Three Sweet Red Peppers: (calyx attached)

• 31. Three Hot Red Peppers: (calyx attached)

• 32. Pepper Collection: four varieties Named, two of each variety

• 33. Garlic: four garlic bulbs of the hard or soft neck variety of uniform size and shape, not less than 2” (5 cm) in diameter, roots are to be intact and not less than 1 ½” (1.3 cm) from bottom of bulbs and the stalk is to be cut 1 ½”

• 34. Three Ears Sweet Table Corn: (remove 1/3 husk and silk from tip to butt)

• 35. One Head Green Cabbage: (stems up to ½", leaves trimmed)

• 36. One Head Red Cabbage: (stems up to ½", leaves trimmed)

• 37. One Head A.O.V. Cabbage: named (stems up to ½", leaves trimmed)

• 38. Butternut Squash: (clean, short stem)

• 39. Hubbard Squash: (clean, short stem)

• 40. Pepper Squash: (clean, short stem)

• 41. Spaghetti Squash: (clean, short stem)

• 42. Large Field Pumpkin: (clean, short stem)

• 43. Pie Pumpkin: (clean, short stem)

• 44. One Bunch of Parsley: (in water)

• 45. Collection of Herbs: (at least four varieties) named

• 46. Five Green Beans

• 47. One Head of Cauliflower

• 48. One Head of Broccoli

• 49. Five Brussels Sprouts

• 50. Collection of Garlic: (three varieties) named

• 51. Three Parsnips