MEMBERS VEGETABLES CLASSES 2024

You should exhibit large, long, fresh, smooth pods of good colour. Runner and French
Beans should have no outward signs of seeds. Exhibits should be well-matched and
shown on a plate or board.

 1     Beans (French Dwarf or Climbing) x5                                                                                                                                                                                                
 2     Beans (Runner) x5           

Root vegetables should be carefully washed. Stalks and leaves neatly trimmed and tied.
Vegetables should be blemish free, evenly matched and evenly coloured. Display directly
on the table, plates are not required.

                                                                                                                                              
 3     Beetroot, foliage trimmed to approx. 76mm x3                                                                                                                                  
 4     Carrots, any one variety to be shown with 76mm stem x3                                                                                                             
 5     Parsnips, foliage trimmed to approx. 76mm  x2 

Tomatoes

Tomatoes should be ripe, firm, blemish free, well coloured fruits of the appropriate size,
not polished and with fresh calyces (stalks).

                                                                                                                                                        6      Tomatoes, mall fruited x5                                                                                                                                                                     
 7     Tomatoes, large with tops on x5                                                                                                                                                             
 8     Tomatoes, Truss, ripe or unripe x1                                                                                                                                         

Potatoes

Potatoes should be clean, blemish free, medium sized, evenly matched, well shaped with
shallow eyes. They should be lightly washed and displayed on a paper plate or board.

            
 9     Potatoes, Any Variety x3       

Courgettes, Aubergines and Marrows

Courgettes should be uniform, slim, young, tender specimens with or without flowers.
Aubergines and marrows should be tender and young.

                                                                                                                                        
 10     Courgettes, approx 150mm long (with/without flowers attached) x2   

 11      Marrow Approx. 400mm Long x1

                                                                                      
 12      Aubergine x1

Saladines and Herbs

Saladines are vegetables normally eaten uncooked. They should be fresh, clean and
evenly matched. Herbs can be in pots or bunches.

 13      Cucumber x1

 14      Peppers And Chillis x2

 15      Herb, (3 Varietes) x1

Onions & Shallots

Onions and shallots should have the roots and leaves neatly trimmed and have the neck
tied. You should exhibit large, firm, well ripened specimens. Onions and shallots should
have thin necks, unbroken skin and free from damage / disease. Shallots can be shown
sitting in a dish of sand.

 16      Onions, any variety x3

 17      Shallots, Large x5 

 18      Miniature Vegetable Collection - Housewife’s Choice
       4 different vegetables quantities & varieties as per schedule (Classes 1-18)
       size 450 x 800mm deep, to be staged on table. Without framework.