TIPS FOR SUCCESS: VEGETABLES AND FRUIT

VEGETABLES

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The main criteria are condition, size, colour and uniformity.  Points are awarded for each of these attributes but generally condition counts more than size.  All specimens should be alike in size, form and colour.  In classes for the heaviest/longest vegetable, size is most important. ​

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Exhibit on the bench or on the paper plates provided.   Judges are looking for cleanliness, freshness, tenderness with no coarseness or blemishes. 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.

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BEETROOT

Select roots of an even size.  Avoid specimens with with poor skin colour at the base of the root or that do not have a single small taproot.  Small side roots should be removed.  Take care when washing them as all marks will show up clearly after a few hours.  Trim foliage to approximately 75mm.

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CARROTS

Choose firm, fresh, blemish-free specimens if good even colour and uniformity without discolouration at the top. 

Must be free of soil, but cleaning or washing should not damage the skin.  Root veg should have the tops cut off, except beetroot, when about 3” (7.5cm) of stalks should be left and neatly tied.

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ONIONS

With ripe onions and shallots only completely dead skin and leaf should be removed, but the neck the end of the neck tied neatly.  With still-growing onions (as for winter or spring grown varieties but not salad onions) about one third of the length of the leaves should be removed.

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​​PEAS AND BEANS 

Should be cut off the vine with scissors leaving some stalk attached.  They can be picked in advance wrapped in a damp cloth and kept in a cool dark place, i.e. veg compartment in the fridge. Can be straightened (carefully) whilst damp. Leave a short length of stalk. Pods should be uniform in length and in good condition.  

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​​TOMATOES 

Should have calyces + approx. 1cm of stem attached.  Firmness and uniformity are important.  Do not polish.

For truss tomatoes cut from the plant carefully, as near the main stem as possible.  Both mature and immature fruits may be shown but at least one third of the fruits should be fully ripe, displaying the natural colour for the cultivar.

CUCUMBERA

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Peppers 

Select fruit of the right shape, size and colour for the cultivar.  The exhibit should be uniform in colour, but fruit may be shown immature but fully formed, usually green, or at the mature and coloured stage. 

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​COURGETTES 

Flowers can be left on or removed. If they are really fresh, they can be very attractive.

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​​SWEETCORN

Leave the green husks on but peel down a narrow one-inch strip to show the yellow kernels.

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​​COLLECTION OF ANY THREE VEGETABLES 

Can include vegetables which are in the schedule or others which are not.

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RHUBARB

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FRUIT

Judges are looking for ripe, but not overripe fruit, with an attractive, naturally produced colour.  

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If possible, fruits should be above average size for the cultivar, but enormous specimens aren’t necessary or desirable.  

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Apricots, nectarines and peaches are shown without stalks but please exhibit all other fruit with approx. 1 cm of stem attached.

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Do not polish fruit.