Guidelines on Vegetables and Fruit

Vegetables

In general judges are assessing condition, form, uniformity, size and cleanliness. These qualities mean different things for different produce. But good staging and preparation can make all the difference.

Large vegetables are best but only if accompanied by quality, as the production of large specimens requires more skill. In the case of potatoes, shape and eyes are also considered.

Staging of Vegetables

• You can place your exhibits on the bench or on paper plates.
• ROOT VEG Must be free of soil, but cleaning or washing should not damage the skin. Root veg should have the tops cut off.
• ONIONS With ripe onions and shallots only completely dead skin and leaves should be removed.
• PEAS AND BEANS Should be cut off the vine with scissors leaving some stalk attached.
• TOMATOES Should have calyces + approx. 1cm of stem attached. Uniformity is important.
• LEEKS Leave the roots on but cleaned. Judge Tip: comb the roots.
• COURGETTES Flowers can be removed or left.
• SWEETCORN Leave the green husks on but peel down a narrow one-inch strip.
• COLLECTION OF ANY THREE VEGETABLES Can include vegetables which are in the schedule or others.
• FRESH GARDEN HERBS Gather a variety of types and display them artistically.

Fruit

Judges are looking for ripe but not overripe fruit, with an attractive naturally produced colour. Apricots, nectarines, and peaches are shown without stalks but please exhibit all other fruit with approximately 1 cm of stem attached.

Staging of fruit

• APPLES Stage with the eye uppermost, stalk end downwards.
• BERRIES look most attractive if placed in lines.
• PEARS Arrange around the perimeter of the plate with the stalks towards the centre.
• PLUMS AND CHERRIES Lay out in lines across the plate.

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Growing Tips from Our Prize-Winners

Start with the Soil

The secret to prize-winning veg is in the ground. Feed your soil with well-rotted manure now to give your crops the best foundation for size and flavour.

Consistent Watering

To avoid splitting, especially in tomatoes and carrots, water consistently. A dry spell followed by a drenching is the main cause of cracks.

Uniformity is Key

Judges look for identical specimens. When picking your entry, try to find three or five that are exactly the same size, shape, and colour.