Vegetables

Class

46. Potatoes, three, any one cultivar.

47. Chillies, three, any one cultivar, displayed with stalk.

48. Sweet peppers, five, any one cultivar, displayed with stalk.

49.  Dwarf French Beans, six, any one cultivar, displayed with some stalk (best cut with

 scissors).

50. Runner Beans, six, any one cultivar, displayed with some stalk (best cut with scissors).

51. Beetroot, three, any one cultivar.  Trim foliage to 3” (76mm).

52. Carrots, three, any one cultivar.  Trim foliage to 3” (76mm).

53. Cabbage, one, with stalk.

54. Lettuce, one, with stalk.

55. Marrow, culinary, one, with some stalk attached.

56. Courgettes, three, maximum 6” (152mm), with some stalk attached.  

57. Onions, three – trim roots.  Uncoloured raffia may be used to tie the tops.

58.  Shallots, twelve.  Uncoloured raffia may be used to tie the tops.

59. Tomatoes, five, any one cultivar, displayed with calyces.

60.   Tomatoes, five, yellow variety, any one cultivar, displayed with calyces.

61.   Tomatoes, ten, cherry/small variety, displayed with calyces.

62. Tomatoes, ten, yellow/cherry/small variety, displayed with calyces.

63. Parsnips, three, any one cultivar.  Trim foliage to 3" (76mm).

64.   Any other root vegetable, named on entry form and table. See notes for exhibitors.

65.   Any other vegetables not root, named on entry form and table. See notes for exhibitors.

66.   A collection of vegetables – five distinct varieties, space not to exceed 36”x 24”

   (915mm x 610mm), quantities as shown in classes 46-65.

67.  Collection of cut culinary herbs, 3 or more cultivars, bunched & named in Society’s vase.

68. One vegetable of extraordinary size for its cultivar.

69. Master Gardener (3 items). Flower/Vegetable/Fruit. 1 from each section, quantities as per

 class.

70.  One, novelty fruit or vegetable.