How to start exhibiting at a show

We are often asked "how do I start exhibiting at the shows?"

If you have been to our shows you will already have a good idea of the range of classes and exhibits that are available, and you may well think "I've got one as good as those!".

You need to familiarise yourself with the show schedule, available from this web site. As you have not shown before, why not enter one of the Novice classes then you won't have to compete with longstanding exhibitors. Of course, you can enter any of the classes in the schedule.

As the show approaches, go out into your garden and see whether you have anything possible to exhibit, whether it be your runner beans, cut flowers, a plant in a pot or your hanging basket. If you have some nice dahlias, you could enter them in one or more of the dahlia classes in the Autumn show.

If you enjoy baking, there are cookery classes and recipes are provided in the schedule. Or maybe jam making is your expertise.

You will need to complete the entry form listing the classes you wish to enter and submit this by the Wednesday before the show at the latest.

The show schedule states when you can bring along your exhibit to the show. You will need to stage your exhibit in the area which has been designated to you - you should see an entry card with your name on it, provided you sent in the entry form in advance. If you have cut flowers, vases are available for their display - please ask a steward if you need help.

At the end of the show, the prizes will be presented - hopefully you have won a prize. If not then compare your exhibits with the ones that won and learn from it for next time.

Please ensure you clear away your exhibits promptly at the end of the show, as detailed in the schedule.

Tips for showing Fruit and Vegetables

For any up and coming person wishing to show fruit or vegetables at our local show, my initial advice at first would be to forget about size and concentrate on growing quality produce. Once you have grown quality specimens, you can then select them for the next most important criteria - uniformity.

When preparing produce for a show there are some important things to remember. Your exhibits should be clean, blemish-free, fresh, uniform, and true-to-type. In conclusion, good, clean and tidy fruit and vegetables that are fresh and of good size will always put you amongst the winners.

So what are the judges looking for?

Tomato - The tomatoes should be uniform in size (60mm diameter), colour (rich deep red), and shape. The fruits must be free of cracks, marks and damage. Stems (calyx) should be left on and should be green and fresh in appearance. Always try and space your tomatoes out on the plate in an attractive way with the calyx uppermost.

Runner Bean - Runner beans should be uniform in size and shape, as straight as possible and of good colour. It is also important that they are not beany. At least 12mm of stem must be present on each bean. The ideal length for a runner bean is around 350mm long. Although anything over 300mm is a good size. When exhibiting your runner beans try and lay them out as straight as possible in a neat format.

Beetroot — Beetroot should be smooth, uniform in size (50mm diameter), free of cracks and rough spots. Their colour should be dark in colour and free of white streaks. Tops should be free of disease and insect damage and are trimmed to 75mm above the shoulder of the root. It is important that the single taproot is left intact and small side roots are removed.

Carrot - Carrots should be uniform in size (20 to 40mm in diameter). The roots must be uniform in length, smooth and bright orange in colour. Rootlets and ripples in the carrots are undesirable. Tops should be free of disease and insect damage and are trimmed to 75mm above the shoulder of the root. It is important that the single taproot is left intact. Clean in water immediately after lifting, taking care not to damage skins when cleaning. Wrap each tuber in white kitchen paper towels to exclude all light. To stage them, remove from towels and place on a paper plate.

Potato — Potato tubers should be uniform in size and shape. The size is important, ideally medium between 170g and 200g. The shape should be uniform and true to the variety. The tuber skins must be firm, not peeling and free of any soil. Often there are two classes - coloured and white. Please note: white potatoes cannot be entered in the coloured class. Always try and space your potatoes out on the plate in an attractive way. Clean in water immediately after lifting. Take care not to damage skins when cleaning. Wrap each tuber in white kitchen paper towels to exclude all light. To stage them, remove from towels and place on a paper plate.

Onions -Lift approximately one week before the show. Trim off roots and remove any split skins. Select samples of uniform shape and size. Wash clean with a sponge ands trim shaws to approximately one inch. Carefully dry and sprinkle with unscented talcum powder to dry any moisture. Keep in a cool dry position. To stage, remove all the talcum powder, tie tops tightly with raffia.

Leeks - Water thoroughly before lifting with a garden fork. Wash carefully and make sure roots are clean. Do not trim roots or foliage. Stage on show table.

Please read the show schedule carefully. One of the worst things that can happen to an exhibitor is to find that the judge has left a piece of paper by his dish with the letters N.A.S. (not according to schedule). More often than not this usually happens because the grower has not placed sufficient quantity of a particular fruit or vegetable in a dish, so always check the number of items required.