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HOW TO PREPARE VEGETABLES FOR EXHIBIT
BEETS: Color and tenderness and desirable qualities in beets.
Oversize should be avoided. As a rule, beets from 2 -2 1/2"in diameter are
best. Beets showing white streaks should be avoided. They should be
smooth, without side roots or cracks. If topped be sure that an inch of
stalk is left on.
BEANS, GREEN OR WAX: Snap beans should be under, rather than over
mature. Long straight specimens the same length and color should be
selected. Avoid stringiness. The pods should be free from rust spots, dirt
and insect blemishes. The end of the bean should be left on, not broken
off, when picking it. The seeds in the pod should appear to be one-fourth
to one-half grown.
BROCCOLI: Cut stem before the first whorl of leaves. The length of
the stem should never be over 6". Heads should be compact, dark green
(avoid yellowing) and free from decay, worms or damage caused by wilting
or injury.
CABBAGE: Type is very important. Leaves should not be peeled too
closely. The heads should be firm, heavy in proportion to size, not
weathered or soft, free from damage, freezing, disease or injury and mid-ribs
should not be large, as that would indicate coarseness. Stems should be
cut off.
CARROTS: Avoid oversize. Type is very important. Quality is best in
medium-size carrots. Color is very important. A deep orange carrot as
nearly coreless as possible shows to a good advantage. Greenish or pale
yellow specimens and coarse specimens should be avoided. Carrots should
appear fresh, crisp, firm, smooth, clean and free from sunburn, side roots,
cracks or other damage.
PEPPERS: True to variety, deep in color, fresh, firm and
symmetrical. Sweet peppers should show no red color. Pimentos should be
red. All peppers should be free from sunscald or injury caused by insects
or disease.
PUMPKIN, PIE: Uniformity with variety, type, size and color (check
with seed catalog for description of your variety). Free from insect and
mechanical injury. Mature as shown by hardness of shell. Stems should be
attached. Do not wash.
RUTABAGAS: Medium to large, uniform throughout, color bright and
clean, fresh fine grained. Free from damage caused by freezing, pithiness,
growth cracks, insect, disease or mechanical injury.
SQUASH, SUMMER: Stems must be left on. Pick when small, before
maturity when the shell is extremely soft. Uniform size, shape and color.
Be sure samples are free from any damage or blemishes. May be washed.
SQUASH, WINTER: Select mature specimens with shells hardened. Do
not wash. Leave stem attached. Uniform size, shape and color: free from
damage. Extreme size is no advantage.
SWEET CORN: Harvest ears when filled out to the tip in the tender
juice stage (before reaching dough state). Ears should be husked and silks
removed for exhibit. One-half inched may be clipped from tip of ear. Ears
should be exhibited in plastic bags.
TOMATOES: Use only perfect shaped specimens true to type. Smooth,
no green streak, ripe, but not too ripe. Must be solid. Display with
blossom end up.
TURNIPS: Medium sizes are generally desired as having higher
quality. Large size may be bitter, corky or pithy. All samples should look
alike, should be clean and bright in color, but not washed. Remove tops 1
inch above crown. Should be free of damage caused by freezing, pithiness,
secondary rootlets.
WATERMELON: Select large, well formed specimens of the variety;
mature, but not overripe. Free from blemishes or injury such as from
sunburn, insects of disease. Wipe off but do not wash. Leave short stem on
the melon.
RADISHES: Crisp and tender, medium to large, uniform shape and
color. Free from injury caused by disease, insects, growth cracks or
damage while digging or handling. Clean and wash. Exhibit with foliage;
avoid pithy specimens.
LETTUCE: Should be crisp, fresh, firm, free from sunscald and rots
or mold. Heads should be solid and free textured. Loose wrapper leaves
should be removed just before showing.
MUSKMELON AND CANTALOUPE: Must be fully ripe when exhibited and
free of soft spots or discoloration. Pick on "full slip." If several days
elapse between picking date and exhibit, may be picked on half slip and
permitted to ripe, stems attached.
CAULIFLOWER: The heads should be pure white, solid, uniform, smooth
and close flowered. The heads should not show leaves appearing through the
head. There should not be over mature or ripe specimens. The side leaves
should be trimmed about two inches above the center of the head.
CUCUMBER FOR PICKLING: Avoid oversize and extremes of immaturity
and over-ripeness. Immature specimens are to spiny. Over ripeness may turn
white or yellow. Cucumbers should run 2 -5 inches in size and should not
be washed. Type and color are very important. Do not mix types.
CUCUMBERS FOR SLICING: Straight, firm, crisp,and fresh. Color should
be green and white, not yellow. Avoid mature seed. A small cavity is
desirable. Cucumbers may be washed.
KOHLRABI: Remove roots just below ball. Leave 4 -6 upper leaves
trimmed. Kohlrabi should not be hard, woody, or pithy. It should be from 3-4 inches in diameter. The skin should be easily penetrated by
thumbnail. Clean, but do not wash.
ONIONS: Must be thoroughly ripened with necks dry. Uniformity and
maturity are of particular importance. Type is important. Avoid large
sizes. Should be clean smooth and not peeled so as to be slick. The loose
wrapper skins should not be removed. Onion must be solid and there must be
no splits or doubles. Neck should be small. Onion should be free from
damage caused by dirt, moisture, sunburn, cuts, disease, insects or other
injury.
HORSERADISH:3/4 inch root, 4-6 inches long, tops cut to 1" |
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