Tips For Showing Vegetables, Cookery and Preserves

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TIPS  FOR  SHOWING  VEGETABLES, FLOWERS  AND COOKERY  EXHIBITION

The following tips and suggestions are what most competent judges will be looking for, but judging is an inexact science and judges will have personal likes and dislikes. Showing should however be fun and not a chore. Remember if the class asks for a certain number of items ,more or less will mean disqualification!

Vegetables

Each class of vegetable and fruit should as far as possible be the same size, shape and colour. Dirty, misshapen and damaged produce will be marked down.

Potatoes should be carefully washed, have shallow eyes & weigh about 170gm -225gm each. Green colouring will be marked down.

Carrots and Parsnips should have the full tap root (watering before removing from the soil helps) All earth gently washed off, leaf stalks cut to about 75mm and tied with raffia. Green colouring on the shoulders will be marked down.

Onions should be uniform in size & shape, well ripened, firm with a dry unbroken, unblemished skin. They should not be over skinned and green. Roots trimmed neatly and the tops trimmed and tied with raffia. Staged on rings to hold the position,(cardboard tubes i.e. used kitchen rolls cut down)

Runner beans should be straight, equal in length, some stalk attached , fresh, not course and stringy. The actual beans should not be overly prominent.

Tomatoes should be firm but fully ripe, unblemished, NOT polished and have the green calyx (stalk) attached.

Beetroots ideal size is a tennis ball, it should have its long tap root, be carefully washed, its leaf stalks trimmed to 75mm and neatly tied with raffia. Large woody beets will be marked down.

Courgettes should be fresh, 10 – 15 cm in length, uniform and no blemishes. 2 cm of stalk and flowers can be left on. Clean but NOT washed ( can affect the appearance)

Marrows should be even with a good colour all over, unblemished and 2cm of stalk attached.

Leeks should be washed with the soil teased from the roots which should NOT be cut off. Leaves should also NOT be cut but can be loosely tied with raffia in 1 or 2 places along the length. The leek should have a long white stem ,not be swollen at the base.

Apples  should be fresh with  stalks attached and NOT polished.

Flowers and the foliage should be clean, disease and insect damage free. choose a vase to suit the height of the stems. Good staging (presentation) is important.

COOKERY

Pay attention to instruction sand recipes, particularly tin size. They should be well risen and even in shape and baking. Any fruit should be evenly distributed throughout the cake. A domed top with slight cracking is acceptable for a light fruit cake . NO cooling rack marks should be visible.

PRESERVES

Clean jars, free from commercial trademarks with unmarked lids. All preserves should have small labels stating the main fruit, day, month and year of making.

Jams, Jellies & Marmalades, jars  should be filled to the brim to allow for shrinkage. Use a well fitting wax disc and cellophane for the top. Same for Lemon Curd.

Chutney should have a 1cm space between the contents and lid and the jar must have a new vinegar proof lid ,i.e. plastic lined twist lid. Chutney must be labelled and at least 2 months old.

 

 

 

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