A Guide to Showing Fruit, Vegetables and Flowers

These notes are the result of frequently asked questions. Gardeners who have perfect specimens, but are put off by the supposed formality of showing, can take comfort in knowing that at our village show there are few rules, and these are contained in the schedule. The rules generally refer to the number of items to be entered in a class e.g. 3 potatoes or to  specific requirements e.g. 1 lettuce with root, in water. There are however some practices and conventions that help in the presentation of your entries. Showing vegetables is not about the longest carrot or heaviest marrow what our judges look for in general is condition, form, uniformity, size and cleanliness. These qualities mean different things for different produce. But good staging and preparation can make all the difference. Some examples….

Vegetables and Fruit

Carrots

Free from dirt, 3 roots in schedule ideally uniform in shape and size. Foliage cut to about 4” and tied with string or raffia. Be careful to keep the root tips intact..

Courgettes

Courgette flowers can be left on or removed. If they are really fresh they are very attractive and might catch the judge's eye. They should be approx. 150mm in length and 25-35mm in diameter if long and 75mm in diameter if round.

Cucumbers

The flower end should be completely developed, the barrel well shaped and with a short handle.

Beetroot

The same as for carrots - do not trim roots, except those small wispy ones that grow on the sides. Leave 75mm of leaves on top.

Lettuce

Lift with roots intact in the evening or early morning. Roots should be washed, wrapped in moist tissue. Seal in a plastic bag to transport it to the show. Display with the roots in water.

Onions and Shallots

Take off any unsightly skin when you harvest your onions BUT be careful not to damage the sound skin which will need final ripening. Ease from the ground about one week beforehand allowing them to harden off and finally ripen. Place them in the sun for a day or two once lifted. Remove loose skin but be careful not to over-peel. Watch for soft tops and bases.

Onions and Shallots should have their roots removed and their tops should be trimmed and tied neatly with plain string or raffia.

Peas

Pods should be uniform in length and in good condition, judges will open and check pods. When cutting from the vine retain the waxy bloom intact without finger prints. Leave on approx. 25mm of stalk.

Potatoes

Clean and uniform in size and shape. Do not peel!

Runner Beans and French Beans

Can be picked in advance; wrapped in a damp cloth and kept in a cool dark place, ie veg compartment in the fridge. Can be straightened (carefully) whilst damp. Leave a short length of stalk on every bean.

Tomatoes

Uniformity is important. Fruit should not be overripe or with hard ‘green back’ colouring around the calyx. Leave on the calyces (stalks) and do not polish. Display on a plate.

Fruit

Pick as near to the show time as possible taking care not to damage the fruit. Harvest currants with the strigs intact.. Use scissors to remove soft fruit.  Leave stalks attached to other fruit. Do not polish fruit. Aim for a neat, attractive presentation as symmetrical as possible.

Flowers and Pot Plants

The ideal time to cut flowers is in the evening or early morning if that is not possible. Flowers should be cut with as much stem as possible, making a slanting cut to assist the uptake of water. Sometimes flowers (such as chrysanthemums and penstemons) may not absorb water easily and the stems can be split upwards (apporx. 75mm) under water to assist. After cutting remove sideshoots, unwanted buds and lower leaves and place the the flowers upright in a container of clean deep water. It is better for this to be done overnight if possible, and then the container of flowers should be placed in a cool dark room.

Stage each vase carefully ensuring that the stem is neither too long or too short and that damaged leaves are removed. Blooms should all face in the same direction.. Pansies and violas must be displayed facing upwards.

To avoid confusion, hydrangeas are categorised as shrubs not perennials.

With most pot plants an ‘all-round’ effect is important so in the lead up to the show plants should be turned every few days to achieve the desired effect. Remove any dead flowers or foliage. Ensure that the container is clean.

Flower Arrangements

See above for tips on preparing blooms for your arrangement. All flower arrangements have max height, width and depth measurements listed in the schedule which need to be adhered to.

Beauty of form and colour, lightness of arrangement, happy harmonies or suitable contrasts always meet with general approval of the judges. Foliage arrangements should not include flowers or berries.

Please place a card, next to your arrangement, with the title of the song you are depicting (Class 40)

Kitchencrafts and Hobbies

For jams, chutneys and marmalades do not re-use commercial lids showing brand names – a constant criticism – use cellophane lids only.  Label ingredients in more detail, ie. jam, specify which fruit.  Stick entry numbers on the side of the jar only, not on the lid.

Photographs must be unmounted.and any size but no larger than 8” x 10” (20.3cm x 25.3cm)

Paintings to be displayed on an easel or picture stand.

Baked items to be displayed on a plate and covered with plastic film.

       To Sum up:

•  Read the schedule carefully  and remember only one entry per class but you may enter as many classes as you wish
•  Keep to any measurements or numbers specified in the Show Schedule
•  Make each entry look as attractive as you can
•  Have fun …..

If you have any questions about entering or showing please contact the show secretary David Holyoake

 on 07786374156 or email davidholyoake@hotmail.com