Notes for exhibitors:


Leave all foliage on leeks.

Wash the roots of all root vegetables.

Potatoes can be washed/scrubbed with a soft brush or scouring pad.

Peas and beans to be displayed with some stalk attached.

Don’t skin your onions but do wash them.

Name vegetable if possible, so that visitors can identify them.

Sand can be used to display and stabilise tomatoes on a plate.

Cut rhubarb and beetroot leaves to 3” (76mm).

Peel back foliage on sweetcorn.


Remember to carefully read all details of the classes you wish to enter

or you may be disqualified.

Fruit

Class

71. Apples, Dessert, five, one cultivar.

72. Apples, Culinary, five, one cultivar.

73. Plums, five, one cultivar.

74. Pears, dessert or culinary, three, one cultivar.

75. Blackberries, twelve.

76. Raspberries, twelve.

77.  Any other fruit grown in or outdoors.  

Notes for exhibitors:

Pick and display all fruit with stalks.  Do not polish apples, display with stalk downwards.


Cookery

Class

78.   Fruit jam or jelly, one jar, not exceeding 500 grams, with transparent top and waxed disc

(to be dated).

79. Marmalade, one jar, not exceeding 500 grams, any variety, with transparent top and

 waxed disc (to be dated).

80.  Any savoury preserve (pickle or chutney), one jar, not exceeding 500 grams, with vinegar

 proof lid.  At least 3 months old (to be dated).

81. Six pieces of shortbread.