Quality Specifications for Vegetables

 

 

Many carefully cultured vegetables fail to win top honors because of improper handling and trimming in preparation for the show. Exhibitors can assure themselves a far better chance of receiving high awards for their entries by carefully reading and following the size and quality requirements for each kind of vegetable they intend to enter in the show. The different kinds or species of vegetables are denoted by names such as carrot, cabbage or tomato. Within each kind of vegetable there are many distinct varieties. For example, several tomato varieties are Spring Giant, Chico III and Presto. These tomato varieties differ in fruit size, shape, flavor, plant type, days to maturity, disease resistance and climatic requirement. Therefore, it is very important for the exhibitor, the judges and the people who come to see the show know the different kinds and varieties of vegetables on display. The kind and variety of vegetable should be written on each entry card.

Certain characteristics are common to all blue ribbon winners.  The entry must be what it claims to be; that is, it must be "true to type." All specimens in an entry must be uniform in size, shape, color and maturity. All specimens must be trimmed alike. Champion vegetables are always at prime eating quality --never too old or too young, never too tough or too soft, never scratched or bruised. Freedom from insect and disease damage is important, as is freedom from drought and nutrient deficiency injury. All entries must be home grown and picked from your own garden.

Show vegetables must be scrupulously clean without having a scrubbed appearance. Leafy vegetables (lettuce, cabbage and spinach) should be briefly soaked and gently sprayed with water, then stored in a cool, damp place for the short period until show time. Fruiting  vegetables (tomatoes, cucumbers, peppers and beans) should be rubbed lightly with a soft cloth as they are rinsed under a gentle stream of water, then carefully dried and stored in a dry, cool place until show time. Root crops should be soaked for several minutes immediately after harvest, and then rubbed gently with a soft cloth under running water to remove soil. Never scrub or brush vegetables intended for a show.

For questions please contact: galv3@wt.net  or   call 281-534-3413 ext 1-2