Suggested Specifications for Certain Vegetables

Beans, Snaps

4-6 pods per plate. Displayed like wax beans. Flat and Round pod varieties. All pods same length. .25 to .5 stem present on each pod. Insect damage, disease, poor trimming is faulted

Broccoli

1 bunch of 2 to 4 clusters. Uniform and properly matured. Tight buds, free of protruding leaves. Large clusters or heads with deep blue-green color. Stem should be evenly cut 6-7'' in length. Cut leaf petioles flush with stem

Cabbage

2 heads per plate. Uniform in symmetry, size, and firmness. 3 to 4 wrapper leaves that curl slightly at edges. Flush cut stem at the outermost leaf. yellow, wilted, bruised not permitted.

Cantaloupe

2 fruits per plate. fully matured. uniform in shape and size. should be yellow with net surface texture. stem must be dry and free of decay. rich, sweet aroma.

Carrots (with tops)

1 standard bunch per plate. 6 to 8 roots per bunch with roots .75-1.5" in diameter. bunch uniform in length and diameter, smooth bright orange. Rootlets and ripples in flesh are undesirable. tops with good color free of all damage.

Carrots (topless)

1 standard bunch per plate. 6 to 8 roots per bunch with roots .75-1.5" in diameter. bunch uniform in length and diameter, smooth bright orange. Rootlets and ripples in flesh are undesirable. Cut tops .5" from shoulder or flush with shoulder. (Processing varieties should be 1.5" to 2.5" in diameter)

Cauliflower

2 heads per plate. Uniform in size and maturity. tall white buds free of leaves. heads 4-6" in diameter. leaves trimmed level with head and cleanly on stem. yellowed or discolored buds, injured leaves are faults.

Corn, Sweet

3 ears per plate, Ears well filled out to the tip with husk removed, cleanly trimmed butts, silk intact. tight, dark green husks are desirable. Kernels must be at prime young milk stage, not doughy or watery.

Cucumber, Pickling

3 fruits per plate. Uniform, straight with blunt ends. free of yellow not more than 2.0625" in diameter not more than 6" in length. cut stem .25" from shoulder. curved or tapered fruits are undesirable.

Cucumber, Slicing

3 fruits per plate. 7-8" long and 1.5"-2.5" in diameter. Dark green, straight, symmetrical fruit with rounded ends are desirable. Cut stem .25" from fruit shoulder. Free of yellow color, flabbiness

Eggplant

2 fruits per plate. Green calyx should be clean and free of brown edges or patches. Trim stem 1 to 1.5" beyond calyx base. fruit must be free of green or white streaking

Lettuce, Head

2 heads per plate. Uniform in size, color, maturity. heads should be moderately firm to hard with two intact wrapper leaves. Trim butts within 1/8" to 1/4" of bottom leaf

Lettuce, Leaf

2 heads per plate. Heads should be uniform in size, color, and maturity. Trim each head to remove old, discolored, and damaged leaves. Select compact, young heads. Heads vary from 5" to 9" in diameter, depending on variety.

Mustard Greens

1 standard bunch. Greens should measure 1.5-2" at point of tie with roots removed. They can be flat or curly mustard. Neatly trimmed, clean, crisp leaves are desirable.

Okra

4 pods per plate. Pods should be uniform in diameter length, color, and should be young and tender. No over mature or leathery. Pods may have young seeds, but must be tender. Cut stems .5" from pod shoulder

Onions

4 bulbs per plate. Uniform and true to cultivar. Bulb shape should be round and devoid of cuts or signs of decay on either end. The bulbs should have a single center and not contain doubles or triples. Uniform color

Peas, English.

4 pods per plate. pods should be true to color, shiny, long, straight, and well filled. .25" of stem should be left on each pod