SECTION B – Fruit & Vegetables

Whenever possible, please “name” the variety being exhibited.

Class Exhibit Description
21 Runner Beans Six pods
22 Longest Runner Bean One pods
23 Onions (large) Four, each over 225g (8oz)
24 Onions (small) Four, each under 225g (8oz)
25 Shallots Twelve
26 Carrots Five, with 75mm (3”) of tops
27 Courgettes Three, approximately 150mm (6″) long
28 Beetroot Three, with 75mm (3″) of tops
29 Turnip Three, with 75mm (3″) of tops
30 Potatoes (white) Four, white variety
31 Potatoes (coloured) Four, coloured variety
32 Tomatoes, medium Five, approx. 60mm (2.5”) dia.
33 Tomatoes, small fruited Ten, not exceeding 40mm (1.5”) dia.
34 Peppers, Hot Six, single variety
35 Peppers, Sweet Three, may be mixed
36 Aubergine Two, with 25mmm (1″) stem
37 Lettuce Two, one variety with root
38 Cucumber Two, one variety with 25mm (1″) stem
39 Collection of four kinds of vegetable In box or space 18” x 18”, four kinds. See below for quantity & points.
40 Any other vegetable(s) not in schedule Minimum of two
41 Herbs Four distinct cultivars, cut, in individual vases supplied by the Club. Please label.
42 Cook’s Herbs bunch of six culinary herbs cut, in a container of your choice
43 Apples (dessert) Five (with stalks)
44 Apples (culinary) Five (with stalks)
45 Raspberries Twelve, arrange on a plate
46 Blackberries Twenty, arranged on a plate
47 Any other fruit Number at exhibitor’s discretion
48 Compost – homemade Seed tray of homemade compost
49 “I did my best” A display of one vase of flower(s), one plate of fruit(s), one plate of vegetable(s) – numbers at exhibitor’s discretion

Highlighted Class is a Sponsored Class

Points for Class 39 COLLECTION OF VEGETABLES. The collection may include any vegetable from the list below and the number of each selected. Space or tray not to exceed 18″ x 18″ – see points below.

Qty Vegetable Points Qty Vegetable Points
2 Carrots 20 4 Runner/Pole Bean 18
2 Onions 20 4 Dwarf Beans 15
2 Parsnips 20 2 Beetroot 15
4 Peas 20 1 Any cucumber 18
2 Potatoes 20 1 Cauliflower 20
5 Shallots 18 1 Cabbages 15
2 Turnips 15 2 Celery 15
2 Tomatoes 18 5 Brussels Sprouts 15
2 Leeks 20 4-8 leaves Any Spinach 12