Entering and Judging Vegetables

1. Entering and Judging Vegetables Tracy Wootten UD Extension Horticulture Agent – Sussex County

2. Rules • All rules should be followed carefully. Make note of: • All time deadlines • Entry class numbers on tags are they correct? • Student Identification on entry is correct? • Removal deadlines following the event. • All vegetables should be grown by student submitting the entry. • Be careful of mistakes that lead to disqualifications. Hint: Putting long, burbless cucumbers in the pickling cucumber class.

3. Selecting Vegetables • Entries should be true to variety characteristics • Select ones that are slightly immature, they will reach maturity in a day or two. • Not shriveled, wilted, damaged during harvest, or damaged by insects or diseases. Hints: keep in a cooler or refrigerator over night. • Leafy entries should be placed in water as soon as they are cut. • Harvest in the morning. – not the heat of the day (10 a.m.-2 p.m.) • Harvest 24 hours in advance for peak condition (if possible).

4. Uniformity • Each vegetable on the plate or display is of similar size, color, stage of maturity, shape and type. Hint: ALWAYS harvest more than what you need. Remember accidents can happen. Packing well for travel is a must.

5. Uniformity Size Shape • Choose the size vegetable that is desirable on the market. • Biggest is not always BEST. • Unusual size often indicates poor quality • Keep sizes similar – don’t put 4 large tomatoes with 1 small tomato on a plate of 5 medium size tomatoes Select the shape most typical of that vegetable ( true to characteristics) Look in a vegetable catalog for size at time of harvest. Hint: An icebox melon is not a 10 pound watermelon that is usually 20 pounds at harvest

6. Uniformity Type Col0r Maturity • Should be uniform for all vegetables of a specific variety. • Intense, deep-colored are preferred. • All vegetables in an entry should be at the same stage of maturity. • Should be all the same variety.

7. Transporting • Line transporting containers with crumbled newspapers, straw, shipping peanuts or other padding material to reduce bruising or scarring. • Keep out of direct sun – which causes discoloration (green potato) • Individually wrap tender-skinned vegetables such as: eggplant, ripened tomatoes, summer squash, zucchini squash, etc. using newspaper or tissue paper. • Do not keep in closed, hot vehicle for any length of time.

8. Cleanliness • Dirty vegetables give the judge a bad impression • They think you are not serious about the competition • You should be interested in preparing an attractive, first-rate display. • Sometimes you can clean vegetables by wiping them with a clean, damp cloth or washing them. • If the class requires vegetables to be trimmed – i.e. beets tops removed – it should be done neatly and properly. Hint: Use sharp tools…

9. Displaying • Entries should always be shown at their best. • Entries should be groomed, but not look un-natural. • Remember when selecting entries, vegetables will not be displayed to hide imperfections. Hint: Vegetables will be inspected on all sides.

10. Disqualifications • Attention to class specifications: • beets with tops vs. no tops • Ears of corn husked • Incorrect number in an entry i.e. 12 stringbeans in display (15 does not equal a dozen) or 3 cherry tomatoes in one that required 5 cherry tomatoes. • Onions should not be peeled (or have store label on bottom) • A mixture of different varieties in a single class • i.e. crookneck and straightneck in the summer squash class

11. Make Participating in the Fair Fun! • Remind students that exhibiting in the fair is an excellent way to learn more about quality and handling of vegetables. • Win or Lose – We should learn from the experience, and accept the challenge to improve future displays and exhibits. • GOOD LUCK!!!! • See you at the Fair.