Claverton & District Horticultural Society

Vegetables and Fruit

Most produce should be harvested as close to show day as possible. Alliums are the exception to this rule: onions, shallots and garlic should be dug up a few weeks in advance to allow time for the skins to dry.

With any exhibit the main qualities the judges are looking for are condition and uniformity of size and shape. Choose uniformity over size.

Trim or remove stalks, foliage and side shoots as required. If the specimens need to be washed, do so carefully, with a soft cloth and plenty of water. Do not use a hard brush, as this will damage the skin and spoil the specimen’s appearance. Retain the natural “bloom” of the specimen whenever possible. Under no circumstances should oils or similar substances be used in an attempt to enhance the appearance of the exhibit.

Transport your exhibits carefully, packing them well to avoid bruising and damage.

Vegetables should be staged attractively on plates, in a dish of sand or direct on the table. It looks better if straight vegetables (e.g. runner beans, courgettes) are arranged in rows and root crops (e.g. potatoes) and smaller items (e.g. shallots), in a circle. Appearance of a display, in the case of equally matched entries, can swing the result in your favour.

Fruit should be displayed attractively on a plate or in a basket.

APPLES – Shapely, uniform fruits with clear, unblemished skins of good colour. Cooking apples should be large and solid. Keep the stalk. Display with the stalk end facing down.

BEANS (French) - Straight, fresh, tender pods of good colour, size and even length with no outward sign of seeds and having stalks and tails intact.

BEANS (Runner) - Long, flat, straight, fresh young pods, uniform in colour, shape, and length with little outward sign of seeds. Trim stalks to a uniform length.

BEETROOTS - Uniform size and colour, with clean, undamaged skin and a single root. Trim foliage to 75mm/3 ins and remove any small side roots.

BLACKBERRIES – Fully ripened fruit with good colour, shape and size with fresh calyces and stalks attached. Can be displayed as individual fruits or left on their strig.

CARROTS - Fresh, firm, smooth, of uniform length, width, and weight. Skins should be clean and bright with no sign of side roots and a good colour across the whole carrot. Trim foliage to 75mm/3ins.

CHILLI PEPPERS – Fresh, evenly and well coloured with uniform shape. Choose glossy fruit and leave a good length stalk.

COLLECTION of VEGETABLES/FRUIT – The number of kinds must be observed but the quantity of that kind is up to you. Arrange your container attractively, concentrating on colour, quality and freshness. Try and use more unusual varieties to show growing skill.

COURGETTES – Young, tender fruits, uniform in size (around 150mm/6ins) and colour. Stalks must be present and if possible the flowers still attached.

CUCUMBERS - Fresh, young, good colour, blemish-free, straight and of uniform thickness. Keep some stalk. Make sure both fruits are a matching length.

CURRANTS – These are best displayed still on their strigs. The berries should be of a good size and ripe.

FIGS – Large, ripe fruit of good colour with their stalks and bloom intact. GARLIC – Clean, well-ripened, solid, well-shaped with roots removed and skin intact. Stem 50mm/2ins.

GRAPES – Large, complete, well-balanced bunches with uniform berries of good colour with a dense and intact bloom.

HERBS – Clean foliage that is fresh, healthy and blemish-free. Arrange attractively.

ONIONS – Uniform, well-ripened bulbs with firm, thin necks, with unbroken skins. Trim the necks to 25mm/1in and tie. Trim the roots back to the root plate. Do not over skin. Stage on a plate with sand.

PEARS – Large, uniform, shapely fruits with undamaged skins and stalks intact.

PEPPERS – Fresh, evenly and well coloured with good size and shape. Evidence of a fresh stalk.

PLUMS – Large, ripe fruit of good colour with their stalks and bloom intact.

POTATOES – Shapely, clean, medium-sized tubers with clear skins and shallow eyes. If coloured variety then well-coloured. Uniform size and shape essential.

RASPBERRIES – Large, ripe fruit of good colour with fresh calyces and stalks attached.

RHUBARB – Fresh, firm, straight, long, tender stalks of uniform length. Trim leaves to 75mm/3ins.

SHALLOTS – Similar preparations to onions. Ensure necks are thin and specimens well matched.

SQUASHES – Shapely, firm fruit of even colour and ripeness and a good size for the variety. Stalk attached.

SWEETCORN – Long, fresh, well-set throughout, with straight rows of undamaged, plump, tender grains. Cobs should be displayed with around one quarter of the grain exposed. Leave some stalk.

TOMATOES – Shapely, ripe but firm, well-coloured and blemish free with fresh calyces attached. Uniform size is essential.

Flowers

Cut on the evening before or the morning of the show, when flowers and foliage are cool. Flower stems should be cut as long as possible with a slanting cut as this will assist the uptake of water.

Remove underdeveloped side shoots, unopened buds and some of the lower leaves. Always keep plunged in water.

Arrange attractively avoiding the use of oasis. Although the container is not judged, the appearance of a display, in the case of equally matched entries, can swing the result in your favour.