Class l Fresh Fruit
Section
1 Apples (any variety) 5
2 Apricots 5
3 Berries plate arranged
4 Grapes 3 bunches
5 Pears (any variety) 5
6 Peaches (any variety) 5
7 Plums 10
8 Strawberries 10
9 Cantelope 1
10 Watermelon 1
11 Other fruit not listed at least 5
Class ll Fresh Vegetables
Section
1 Beans – Bush (snap stage) 10 pods
2 Beans – Pole (snap stage) 10 pods
3 Beets (table) 3
4 Beet (giant half sugar) 1
5 Broccoli 2 tops
6 Cabbage (early & late) 1 head
7 Carrots (table) 5
8 Carrots (white & yellow stock) 3
9 Cauliflower 1 head
10 Celery 1 stalk
11 Corn (sweet) 3 ears
12 Corn (field) 3 ears
13 Cucumbers (pickling) 5
14 Cucumbers (slicing ) 2
15 Eggs 4
16 Herbs – (fresh in container with water)
Subsection
A Chives 12
B Basil 1 spray
C Dill 3 heads
D Garlic 1 bud
E Horseradish 1 root
F Parsley 1 spray
G Sage 1 spray
H Thyme 1 spray
I Mint 1 spray
J Oregano 1 spray
K Other
17 Lettuce 1 head
18 Onions (red, yellow, white) 3
19 Peas 6 pods
20 Peppers
Sub-section
K Green or Ripe 3
L Red 3
M Yellow 3
21 Popcorn (any color) 5 ears
22 Potatoes (any variety) 3
23 Pumpkin 1
24 Radishes 6 (one kind)
25 Rhubarb 3 stalks
26 Rutabagas 3
27 Squash (summer) 3
28 Squash (winter) 1
29 Tomatoes (ripe or green 3
30 Cherry Tomatoes (ripe or green) 5
31 Turnips (flat or globe) 3
32 Other vegetable not listed 1 or more
Class lll Exotics
Section
1 Beans 10 pods
2 Broccoli 2 tops
3 Cabbage 1
4 Carrots 6
5 Cauliflower 1 head
6 Celery 1 stalk
7 Corn 1 stalk
8 Cucumbers 4
9 Onions 3
10 Peppers 3
11 Tomatoes 4
12 Other not listed 1 or more
Class IV Largest Vegetable (1 each)
Section - List type
Class V Creative Fruit or Vegetable
- Fruit or vegetable can be naturally created or created by exhibitor.
- No unnatural decorations, paint, or jewelry.
Class Vl Grain
Section
1 Thrashed in quart jar
2 Sheaved in 2" bundle
Class Vll Hay
Section
1 Alfalfa
2 Grass
3 Grain
4 Other
Class Vlll Honey
Section
1 Two second comb
2 One pint extracted
3 One frame comb
Class lX Other