RULES:
- One entry per person per class.
- All vegetables must be:
- Grown in Yukon
- Accompanied by a photo of the garden/greenhouse
- Submitted with clearly labeled variety names
- Displayed on paper plates
JUDGING SCALE:
- Quality: Washed, clean, pest-free: 40 points
- Uniformity: Size, shape, colour consistency: 20 points
- Condition: Freshness, maturity, no damage: 20 points
- Colour: Bright, clear, natural appearance: 10 points
- Size: Appropriately sized for the variety: 10 points
Quality Elaboration:
- Quality is the top priority for all vegetables.
- What defines quality varies by vegetable and is explained below.
- Root vegetables must be washed clean; remove fibrous roots and tops.
- Do not scrub or buff roots.
- Cabbage and cauliflower should be trimmed neatly.
Categories:
B1. Beans (pole, wax, scarlet runner, broad)
• 6 pods per entry
• Straight, uniform, clean pods with stems intact
• Fresh, crisp; free of blemishes and stringiness
B2. Beets (globe and long)
• 3 beets per entry
• Roots intact, dark red, small crown
• No splits, scaling, or sunburn
• Consistent grain and interior color
B3. Cabbage (green and red)
• 1 head per entry
• Firm, uniform, 5–8″ diameter
• Free of pests and blemishes
• Trimmed stem; red cabbage should be dark red with short core
B4. Carrots (long, intermediate, short)
• 5 roots per entry
• Diameter typical for variety; length varies by type
• Tops trimmed to ½”
• Free from sunburn, pests, and damage
• Tender, sweet, orange flesh
B5. Cauliflower
• 1 head per entry
• Uniform, compact, pure white curds
• Trim leaves close to the curd
B6. Celery
• Uniform, firm, tender stalks
• Clean, blemish-free
• Closely set stalks; remove broken outer stalks
B7. Cucumbers (slicing and pickling)
• 2 specimens per entry
• Slicing: stems attached; American or European types
• Pickling: intact black spines, 2–3″ long
B8. Garden Herbs
• Collection of 5 or more species
• Healthy, blemish-free
• Neatly labeled
B9. Onions (yellow, red, white)
• 3 specimens per entry
• Mature, hard bulbs with dried skins
• Tops and roots removed
• Uniform in size and color
B10. Parsnips
• 3 specimens
• Straight, tapered, uniform roots
• Clean, smooth surface; small core
• Tops trimmed to ½”
B11. Peas
• 6 pods per entry
• Large, uniform, fresh pods
• Filled with clean peas; free of blemishes
B12. Peppers (bell, sweet, pimento)
• 2 specimens
• Large, uniform, thick-fleshed, blemish-free
• Red hots: thin-fleshed and pungent
B13. Potatoes
• 5 tubers per entry
• Medium size, smooth, clean
• Few shallow eyes
• Variety must be labeled
B14. Pumpkin
• 1 specimen
• Uniform shape and color
• Thick flesh, grooved, hard stem intact
B15. Radish
• 6 specimens per entry
• Bunched with tops and roots attached
• Crisp, smooth, bright color
B16. Squash (summer and winter)
• 2 specimens
• Uniform in size, shape, and color
• Flesh quality important
• Variety must be labeled
B17. Tomatoes (beefsteak and cherry)
• Beefsteak: 3 specimens
• Cherry: 6 specimens
• Smooth, uniform, firm; stems removed
B18. Turnips (white, summer, swede/rutabagas)
• 3 specimens
• Uniform, firm, smooth roots
• Tops trimmed; small necks
• Swedes: golden flesh, purple shoulders
B19. Zucchini
• Uniform in size and shape
• ½ inch stem attached
• Do not wash