Before planning your exhibits, obtain a copy of the fair rules and read them carefully. Pay special attention to the time for submitting entries, the number of entries allowed, the quantities of vegetables needed, and to any other rules concerning the preparation of exhibits. Although many fairs and shows operate comparably, ,there are always some variations. Fair rules also change from year to year, so never assume that last year’s rules apply to this year’s event.
Vegetables are usually exhibited on plates, in a group display, or as a market basketful. The numbers of the specimens of each vegetable usually required for a plate are listed below. In a group display, the number of specimens for a particular vegetable should be the same as the number required for a plate exhibit. Again, check with the fair you are exhibiting in for specific rules.
Chinese cabbage (head)
Greens (collard, endive, escarole, kale, mustard, Swiss chard ) (1 plant)
Lettuce (1 head or plant)
Cucumber, pickling or slicing
Leek (sometimes shown as 3 specimens)
Bean, green (pods)
Bean, lima (pods)
Bean, wax (pods)
Herbs (stems or branches)
Pepper, small-fruited (chili, cherry, etc.)
Tomato, small-fruited (including paste types)