The Sidney herald., 1956-08-02
Your Yard and
Garden
By Leonard Yager,
H0rticulturist, Montana
Extension Service

Exhibit Your Vegetables
Fair time is exhibit time, when
you put your best foot forward
and show others how well you
can grow garden vegetables, fruits
and flowers. This article will deal
with hints on how to select vegc-
tables for exhibit.
The sample for exhibit should
show every characteristic of being
well grown. In many cases, good
grooming of the exhibits is anoth-
er phase of good showmanship.
In most cases, the samples are
picked shortly before they are to
be exhibited. Samples that have
been held over for some time may
deteriorate in quality.
Be sure you read over the pre-
MUM list carefully before pre-
pairing the sample. Show only the
number required to make I'D the
sample. For example, six carrots
+ called for in a premium list.
If five or seven are shown, such
an entry is disqualified. Make
sure the vegetable is entered in
the proper class. Do not show
green tomatoes in a red tomato
class, and vice versa.
When several plants, roots or
fruits are called for to make up
an exhibit, uniformity of the
sample is an important considera-
ton. In general, In selecting a
sample, don't try to pick ou. the
biggest. II the class calls for six
roots, pick out specimens tina. are
as uniform of type or variety,
size, length and width. Uniform
ity of color, maturity are also
important considerations.
Samples should be shown, as a
general rule, at their optimum
stage or maturity. Size is occas-
sionally important, but in many
cases is of minor importance. Good
size in onions is an important
consideration; it is important, too,
with a sample of parsnips. How
ever, with table beets, oversize
can be detrimental, as the larger
size beets often show poorer quail
lty, including woodiness and the
of white rings.
Each vegetable has peculiar
characteristics of its own. These
must be recognized by the exhib-
tor. This is M of the ways in
he becomes a good show
nan. A few examples of these
characteristics of individual veg
will be mentioned.
In order to maintain optimum
quality in sweet corn, the husks
be left until judging time.
This does not mean the exhibitor
not fold back the husks to
axe a peek at the kernels. He
would be a poor Snowman if he
lid not examine for possible corn
.arworm damage, and see that
he kernels were at the right
tage of maturity and that rows
we're well filled and evenly spaced.
and squash are shown
With stems intact. Green tomatoes
re shown with stems attached,
While stems are removed from
ipe tomato fruits. Tops are cut
'ack on beets, carrots, beets to
W toe ! inch from the
rown of the roots. Dc not cut
4 to the crown portion as this
estroys the attractiveness of the
II tops are not cut
If, the roots wilt rapidly. In the
onion classes, the bulbs
hould be as mature as possible.
fake sure the onions are placed
4 the right class. Yellow and
rown skinned onions fit In the
elbow class; there should be no
rror in putting red onions in
heir proper place. White onions
re definitely white or silvery
kinned. Brown or yellow skinned
Mons that have been severely
eeled do not fit in the white
Justification. In the classification
I flat onions, as the name i'm
lies, the bulbs r definitely wild
r than they r high; in the round
r globe class, they + more or
.ss roundish in appearance. In
lany shows there seems to be
reater confusion in the onion
asses than any others.
If you don't know your on
better have an experienced