{"id":301,"date":"2015-12-12T15:55:53","date_gmt":"2015-12-12T20:55:53","guid":{"rendered":"http:\/\/wp.unioncountywestendfair.com\/?page_id=301"},"modified":"2021-07-12T15:45:04","modified_gmt":"2021-07-12T19:45:04","slug":"13-vegetables-herbs","status":"publish","type":"page","link":"https:\/\/ucwef.com\/exhibitors\/13-vegetables-herbs\/","title":{"rendered":"Department 13 – Vegetables and Herbs"},"content":{"rendered":"
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CONTACT: <\/strong> Ralph Moyer | Phone: 570-217-4867\n<\/div>\n<\/div>\n

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  1. Only classes listed may be entered.<\/li>\n
  2. In selecting vegetables for exhibition, choose such specimens that would bring the highest market price. Do not select the largest; select medium size specimens. Avoid mixing varieties<\/li>\n
  3. Read premium material, carefully following all rules and regulations. If an entry calls for five specimens, be sure to exhibit that number; do not enter four or six. your exhibits will be disqualified for having a number of specimens other than stipulated.<\/li>\n
  4. The following factors are generally used by an expert vegetable judge.\n
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    • Trueness to variety type. Pick the specimens from one variety.<\/li>\n
    • Uniformity in shape, size and color.<\/li>\n
    • Be sure to pick out a perfect specimen, then select the others as similar to it as possible. never mix specimens of varying maturities.<\/li>\n
    • Protect from dirt, disease, infection, and mechanical damage. Select specimens that are perfect and show no blemishes of any kind.<\/li>\n
    • Condition and maturity. Be sure that exhibits are of high quality.<\/li>\n
    • Vegetables can be lightly washed. Remove soil using a soft cloth or brush.<\/li>\n
    • Tomatoes should have stems removed. Carrots, beets, etc. should have tops (leaves) removed from vegetables leaving about two inches of stems. Potatoes should not be washed.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n

      PREMIUMS:<\/strong> $3, $2, $1, except – Largest Vegetables: $3<\/p>\n<\/div>\n<\/div>\n

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      Section 1 Vegetables<\/h3>\n<\/div>\n
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