Horticultural Show Exhibition Tips by 0s7iRTF

VIEWS: 15 PAGES: 8

									                     North Leigh Gardening Society




  North Leigh
Gardening Society

Advice and Tips for
    Exhibiting


       Issue No.1
     November 2009
                                                  North Leigh Gardening Society




Horticultural Show
Exhibition Tips
General Tips

1. READ THE SHOW RULES CAREFULLY.
2. Follow the rules. If the exhibit calls for six specimens, do not enter
   five or seven. (It is best to take at least one extra specimen with
   you as a replacement in case of damage or loss.)
3. Decide ahead of time what you can exhibit and register your
   entries by the Tuesday evening before the show.
4. If possible, get the perishable vegetables ready the same day the
   show. The fresher they are, the better they will stand up at the
   show. Refrigerator storage until shortly before exhibit time will
   insure freshness.
5. Select vegetables for show that are uniform in size, shape, and
   colour, and are free from insect, disease, or mechanical injury.
6. The exhibits should be clean; it adds to the appearance of the
   exhibit. Remove excess soil by brushing or washing. Avoid
   scrubbing; it can injure the outer skin.
7. Be careful and do not injure or bruise the specimens.
8. Carry exhibits to the show in a way that will protect them from
   bruises and preserve their garden freshness. Wrap tomatoes
   separately in paper and pack them loosely in a box which has
   crumpled paper on the bottom. Wrap vegetables in wet paper or
   cloths and keep them moist.
9. Be on time in making your entry. Leave home in plenty of time, so
   that any short delay will not make you late.
10.Allow plenty of time for arranging the exhibits.

REMEMBR:
KNOW THE RULES
AND
BE ON TIME.


THESE ARE ONLY TIPS NOT RULES OF THE SHOW.

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                                                  North Leigh Gardening Society


Beans (Runner & French)
   Select full size, dark green pods that are still tender and fresh.
   Beans inside should be well developed (Pick before seeds reach full
    size).
   Cut all pods from the vine with scissors, ensuring that the pods
    have a similar portion of stalk.
   Clean by wiping with soft, dry cloth; do not wash.
   Do not use pods that have begun to yellow.
   All beans should be of the same length and size. Picking on
    different days allows smaller pods to grow longer.
   Pods should have the same degree of curvature and be arranged
    with the stems and curves facing the same way.

Beetroot
   Beets should be uniform in size, shape, and colour; smooth, free of
    side roots, cracks and blemishes.
   Medium to small sizes preferred (2 to 3 inches in diameter).
   Flesh, when cut, should be firm, crisp, and fine-grained (do not
    cut for the show).
   Clean by soaking and washing; do not scrub because skin will
    break
   Cut leaves to 3 inch (7.5cm) and tie.


Cabbage
   The head should be solid, firm and heavy for size.
   It should be free of blemishes and insect damage.
   Dig out of the ground – root and all. Do not cut off the roots, but
    wash under running water
   The heads should be equal in size and colour.
   Do not wash cabbage, it will remove the ‘bloom’.
   Stage with head towards the front.


Carrot
   Specimens should be straight with deep orange, smooth skin and
    firm.
   Free of cracks, forking, greening, or side roots.
   Tops trimmed to 3 inch and tie; do not remove tap root.


                                Page 3 of 8
                                                 North Leigh Gardening Society


   Carrots with a long tapered root are in the tapered class. Stump
    rooted carrots have a definite shoulder at the base.
   Clean by washing; do not scrub. Clean by going around root and
    not up and down, as this will damage the root. Use a soft brush to
    remove dirt around the top and in creases.


Courgettes
   Specimens should young, tender, shapely and uniform within the
    overall length specified on the schedule.
   The stems should be cut off neatly, leaving a portion of stalk.
   Where possible the courgettes should be shown with the flowers
    attached (the flower does not count as the length)


Cucumber
   The shape should be relatively straight with blunt ends and not
    constricted in any place.
   The general skin condition should be smooth.
   The general colour should be uniform and medium to dark green.
   Cucumbers should not be puffy, yellow or dull.
   Cut fruit stems neatly about ¼ to ½ inch (0.6 – 1.25 cm) in length.
   Do not wax and leave on the flower if possible.
   Clean by wiping with a soft, dry or moist cloth if necessary.


Lettuce
   Select plant that has high quality leaves, fresh, crisp and well
    coloured. Harvest by digging
   Remove loose defective outer leaves only.
   Do not Trim root to but wash under running water.
   Keep lettuce cool at all times, but avoid using too much water on
    it.
   Be careful to avoid broken ribs, tip burn, and sliminess.
   Plants should be even in size and colour

Marrow
   The shape should be relatively straight with blunt ends and not
    constricted in any place.
   The general skin condition should be smooth.
   The general colour should be uniform and medium to dark green.
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                                                 North Leigh Gardening Society


   Cut stems neatly about 1 inch (2.5cm) in length.
   Ensure the overall length (including stalk) does not exceed the
    dimensions in the show schedule.
   Do not wax.
   Clean by wiping with a soft, dry or moist cloth if necessary.
   The marrows should be even in size and colour.

Onions and Shallots
   Each onion should have bright, hard, dry skin and be well shaped
    for the variety, and free of damage.
   All bulbs should be of uniform colour, finish and size. Larger bulbs
    of differing sizes will loose out to smaller, evenly sized bulbs.
   Avoid double and split bulbs, and those with soft necks. Avoid
    thick necks.
   Harvest early (approximately 2 weeks before exhibiting) and cure
    thoroughly (dry in sunlight).
   Necks should be small and well cured.
   Trim tops 1 inch (2.5cm) above bulb and trim roots flush. Tie the
    tops neatly with uncoloured raffia.
   Remove loose or discoloured skins; do not peel completely; if the
    bulb appears shiny, you have peeled too far. DO NOT OVER SKIN.
   Do not wash, just wipe with a dry or damp cloth.
   Onions are often staged on short rings (plastic or cardboard tube).
    Arrange with the
   Shallots are exhibited on a saucer of dry sand.
   Ensure that the shallots are not over size by making a gauge with
    the correct size hole and passing the bulbs through it. One
    oversized bulb will disqualify the whole dish.

Peas
   The pods should be green, fresh and well filled with tender peas.
    Do not exhibit dry or shrivelled pods. All pods should be of the
    same size.
   The pods should be cut from the vine with approximately 1 inch of
    stem attached to the pod
   Hold the pod by the stem as handling the pods more than
    necessary will remove the bloom (the natural waxy coating).
   Display the correct number of pods in a regular fashion, ensuring
    that the chosen pods are full by holding the pod up to a strong
    light.
   The judge will open one of the pods during the show.

                               Page 5 of 8
                                                 North Leigh Gardening Society


Peppers
   Peppers should be approximately 3 - 3½ inches (8- 9cm) long and
    3 inches (8cm) in diameter,
   Entries should be fresh, firm, evenly coloured and true to shape
    for variety.
   All peppers entered should be of the same colour. Green peppers
    should not show any red colour.
   Entries should be free from sun scald, insect, disease, or
    mechanical injuries.
   All should have the same number of lobes.
   Leave stems ½ - 1 inch long for exhibition.
   Clean by wiping with a soft, dry cloth or washing if necessary.

Potato
   Select carefully for uniformity of shape and size.
   Medium sized potatoes should be selected (5.5 to 7.5 oz each).
    Avoid extra large specimens.
   Select the potatoes as you harvest, and store potential show
    tubers in a cool, damp, dark place to stop them going green.
   Skin should be mature and not flake up easily when rubbed or
    handled. Potatoes should not appear scrubbed.
   Specimens fully mature, clean, and free of insect or disease
    damage, injury cracks, sunburn, or greening.
   Clean by brushing lightly or washing to remove soil after tubers
    are dry. Do not scrub.
   There are two classes of potato, white and other than white
    (coloured). A potato with any colouring should be shown in the
    coloured class.
   Arrange the potatoes on a plate.

TOMATOES
   Entries must be uniform in shape and colour.
   Entries should be well coloured, ripe, firm and in prime condition
    for slicing, but not overripe.
   They should be free of cracks, blossom-end rot, insect, disease,
    sun scald, mechanical damage or blemishes.
   Harvest by cutting leaving an even length of stork (calyx) on each.
   Handle ripe tomatoes carefully to avoid bruising or skin breaks,
    clean with soft cloth.
   Stage on plate, Calyx uppermost.

                               Page 6 of 8
                                                 North Leigh Gardening Society


   Cherry tomatoes should be less than 1 inch (2.5cm).

Sweetcorn
   Specimens should be of uniform size with fresh green husks.
   The cob should be displayed with approximately one quarter of the
    grain exposed, by pulling the husk down sharply from tip to base
    on one side.
   The best cobs are filled to the tip with straight rows of tender
    grain.
   The stalks should be trimmed

Judging

The independent judge will look at each class and assess the merits
of each entry. The Judge will disqualify all entries that are not as the
show schedule (NAS) so it is important to double check the
requirements of the class and the number of items in each class.

In order to enhance your chances of winning the exhibit should be
staged as attractively as possible in accordance with the rules of the
schedule.

In most classes the judge will assess each entry for

           1.   Condition
           2.   Size and shape
           3.   Colour
           4.   Uniformity

Uniformity of the items in the exhibit often counts for 25% of the
overall result.

Some produce is easier to grow than others, so when comparing
different two different items, the judge will award points for each item
based on a maximum for that type of produce. The list is as below,




                                 Page 7 of 8
                                               North Leigh Gardening Society



                  Max                                  Max
                 Points                               Points
Beans, French      15              Onion, over 250g     20
Beans, runner      18              Onion, under 250g    15
Beetroot, globe    15              Onion, pickling      12
Cabbage, green     15              Peas                 20
Carrots, long      20              Peppers              15
Carrots, stump     18              Potatoes             20
                                   Shallots             18
Courgettes         12
                                   Shallots, pickling   12
Cucumber, indoor   20
                                   Sweetcorn            18
Lettuce            15
                                   Tomatoes, Medium     18
Marrow             15
                                   Tomatoes, small      12


In a collection of several items it would be wise to select items of
greater value (such as potatoes and cucumber) rather than the lower
value items (such as a courgette). However an excellent quality
lettuce may score more points than an average quality large onion.




          Remember
         Read the show
       schedule correctly
                             Page 8 of 8

								
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