Beans, Wax

8 to 10 pods per plate -- Pods should be uniform in size and shape, at proper maturity to be golden yellow (not beany) and at prime stage for fresh use or freezing. At least 1/4 to 1/2 inch of stem must be present on each pod. Pods must be turgid, free of twisting and true to type.

Beans, Green Snap

8 to 10 pods per plate -- Green snap beans are prepared and displayed like wax beans. There are flat pod and round pod varieties. All pods must be the same length with at least 1/4 to 1/2 inch of stem on each pod. Insect damage, disease and poor trimming are faults.

Beets

2 standard bunches, 3 to 5 roots per bunch -- Beets should be smooth, uniform in size, free of cracks and rough spots and free of worm tunnels. A diameter of 1-1/2 to 2-1/2 inches is desirable. The color should be dark red and free of white steaks. Tops should be free of disease and insect damage. Topped beets are a separate class. The tops are cut cleanly at a point 1 to 1-1/2 inches above the shoulder of the root and tap root is left intact.

Broccoli

2 bunches of 3 to 4 clusters each -- Broccoli heads should be uniform and properly matured. Tight buds, free of protruding leaves, are desirable. Large clusters or heads with deep blue-green color and tight buds are preferred. The stem of each head should be cut straight across to give an over-all length of 6 to 7 inches. Cut leaf petioles flush with the surface of the main stem.

Chinese Cabbage

2 heads per plate -- Heads 12 to 16 inches in height and 5 to 6 inches in diameter are considered ideal. Outer leaves should be trimmed to give heads a tight, cylindrical appearance. Stems should be cut cleanly at the base of the last wrapper leaf. Yellow, wilted or damaged leaves are serious faults.

Green Cabbage

2 heads per plate -- Heads must be uniform in symmetry, size and firmness. Firm heads with 3 to 4 wrapper leaves that curl just slightly at the edge are best. Stem must be cut cleanly at the exact base of the last wrapper leaf. Yellow, wilted or bruised leaves are not permitted.

Red Cabbage

2 marketable heads -- Red cabbage should be selected and trimmed in a manner similar to green cabbage. Heads must be firm and uniform in every way. Wrapper leaves with worm damage, decay or injury are faults.

Savoy Cabbage

2 marketable heads -- Savoy cabbage should be selected and trimmed in a manner similar to green and red cabbage. Heads must be firm and all leaves free of injury, insect damage, discoloration and decay.

Bunched Carrots

2 standard bunches -- There should be 6 to 8 roots, 3/4 to 1-1/2 inches in diameter, per bunch. The roots must be uniform in length and diameter, smooth and bright orange. Rootlets and ripples in the flesh are undesirable. Tops must have good color and be free of insect and disease damage. Carrots with cut tops are a separate class. Cut tops 1/2 inch from the shoulder or flush with shoulder. Processing varieties should be 1-1/2 to 2 1/2 inches in diameter.

Cauliflower

2 marketable heads -- Heads should be uniform in size and maturity with tight, white buds free of protruding leaves. Heads should be 4 to 6 inches in diameter. Leaves should be neatly trimmed level with the top surface of the head. The base should be trimmed cleanly. Yellowed buds and discolored or injured leaves are faults.

Collards

2 standard bunches -- Each bunch should be about 1-1/2 to 2 inches at point of tie with roots removed. Oval leaves 8 to 10 inches in span are desirable. Leaves must be free of insect and mechanical damage.

Sweet Corn

3 marketable ears -- Ears should be well filled out to the tip, with outer loose husks removed, butts trimmed cleanly and silk intact. Tight, dark green husks are desirable. Kernels must be at prime young milk stage, not doughy or watery.

Cucumber, Pickling

3 fruits -- Pickling cucumbers should be uniform, straight with blunt ends, free of yellow color, not more than 2-1/16 inches in diameter and not more than 6 inches in length. Cut stem 1/4 inch from fruit shoulder. Curved or tapered fruits are undesirable.

Cucumber, Slicing

3 marketable fruits -- Slicing cucumbers should be 7 to 8 inches long and 1-1/2 to 2-1/4 inches in diameter. Dark green, straight, symmetrical fruit with rounded ends are desirable. Cut stem 1/4 inch from fruit shoulder. Fruit must be free of yellow color and flabbiness.

Eggplant

2 marketable fruits -- The green calyx should be clean and free of brown edges or patches. Trim stem 1 to 1-1/2 inch beyond the calyx base. Fruit must be free of green or white streaking.

Endive

2 marketable heads -- Individual heads should be displayed flat with leaves loose. Plants should be 10 to 15 inches in diameter with a cream colored heart. Entire plant must be free of soil. Trim stem base flat across and even with the base of the first leaf.

Kohlrabi

2 standard bunches, 4 plants per bunch -- Petioles of 4 plants should be tied in a neat bunch. The bulbs should be 2-1/4 to 3 inches in diameter. Roots should be cut flush with base of bulb. Plants must be uniform in size and shape.

Lettuce, Head

2 marketable heads -- Heads should be uniform in size, color and maturity. Heads should be moderately firm to hard with two intact wrapper leaves. Trim butt to within 1/8 to 1/4 inch of bottom leaf.

Lettuce, Boston-Bibb

2 marketable heads -- Heads should be uniform in size, color and maturity. Trim each head to remove old, discolored and damaged leaves. Select compact, young heads. Heads vary from 5 to 9 inches in diameter, depending on variety.

Lettuce, Romaine

2 marketable heads -- Romaine does not form a tight head, but good heads are compact and 9 to 12 inches long. Prepare in a manner similar to Boston lettuce.

Mustard Greens

2 standard bunches -- Greens should measure 1-1/2 to 2 inches at point of tie with roots removed. They can be flat or curly mustard. Neatly trimmed, clean, crisp leaves are desirable.

Okra

6 pods -- Pods should be uniform in diameter, length and color, and should be young and tender, not over mature and leathery. Pods may have young seeds, but must be tender. Cut stems 1/2 inch from pod shoulder.

Onions, Green

2 standard bunches -- Bunches should be 1-1/2 to 2 inches in diameter at point of tie, with full tops and roots clipped to within 1/2 inch of bulb. Bulbs should be 1/2 to 3/4 inches in diameter. Strip loose or yellow leaves to expose clean, white base. The shank should be straight with little or no swelling.

Onions, Dry

3 bulbs -- Bulbs should be uniform in size, shape and color. Ideal bulb diameter is 2 to 4 inches. Spanish varieties are usually larger than Grano and Granex. Cut tops cleanly 1/2 to 1 inch above shoulder of bulb. Cut rootlets completely off. Leave one dry, highly colored outer leaf scale.

Peas, Southern

8 to 10 marketable pods -- Pods should be true to color, shiny, long, straight and well-filled. One-fourth inch of the stem should be left on each pod.

Pepper, Bell, Green or Red

3 marketable fruits or pods -- All fruits should have the same number of lobes (3 or 4). Stems should be cut cleanly and level with shoulder of fruit. Size, shape and color of fruit should be uniform.

Pepper, Hot

3 marketable fruits or pods -- Fruits should be true to shape for variety and free of cracks and blemishes. Cut stems 1/2 to 1 inch from shoulder of fruit.

Potato, Irish

3 marketable tubers, some shows specify 2 pounds of tuber -- Tubers should be uniform in size, shape and maturity. Size range should be 6 to 12 ounces, with minimum tuber diameter 1-7/8 inches. Skin must be firm, well-cured, not peeling and free of soil.

Potato, Sweet

3 marketable tubers, some shows specify 2 pounds of tuber -- Tubers should be uniform in size, shape and color. Tubers should weigh 8 to 16 ounces and be 2 to 3 inches in diameter. Skin must be firm, well-cured and clean.

Radish, Bunched

3 standard bunches -- Radishes should be 5/8 to 1 inch in diameter with tops on. Each bunch should contain 8 to 10 radishes. Tops should be tied in a neat bunch. Leaves should be fresh, green and free of damage.

Radish, Cello-Pack

2 clear, unprinted plastic bags filled with radishes 5/8 to 3/4 inch in diameter -- Tops should be clipped off cleanly at shoulder of root, and tap root left intact.

Spinach

1/2 to 3/4 pound of plants -- Crown should be intact and roots removed. Leaves should be crisp, dark green, clean and free of damage from insects, disease or mishandling.

Squash, Summer, Yellow, Crooked Neck

3 marketable fruits under 6 inches in length -- Fruits must be true to variety and uniform in size, shape and color. Fruits must be picked young while skin is very tender, and should be free of scratches and bruises.

Squash, Summer, Yellow, Straight Neck

3 marketable fruits under 9 inches in length -- Picking and preparation is the same as crooked neck squash. Necks must be straight.

Squash, Summer, White, Scallop

3 marketable fruits 2 to 3 inches in diameter -- Freedom from scratches, bruises and insect or disease damage is important. Skin should be glossy.

Tomato, Cherry

10 fruits -- Stems (calyx) may be left on, but must be green and fresh. Stems are often removed. Uniformity is size, color, shape, and maturity are important. Fruits must be free of cracks and damage.

Tomato, Pear

6 fruits -- Pear tomatoes of Italian tomatoes are prepared and shown in a manner similar to cherry tomatoes.

Tomato, Large, Red

3 marketable fruits -- Fruits may be either green or red. All fruits must be uniform in every way. Firm, crack-free, smooth fruits are desirable. If calyx is left intact, it must be fresh and green. The green calyx adds to the fruit's appearance only if it is fresh.

Turnip Greens

2 standard bunches -- Bunches should be 1-1/2 to 2 inches at point of tie, well-trimmed, with roots removed or intact. With roots, they should not exceed 1 inch in diameter. Leaves must be free of damage from insects, disease or mishandling.

Turnips

2 standard bunches -- Each bunch consists of four to five roots, with each root 2 to 3 inches in diameter. The tap root is left intact. Roots must be clean and free of insect damage.