Open Vegetable Classes 2024

Please note: all cultivars should be named where possible.

‘Open’ Classes are open to everyone (including those eligible for Members Classes)

Beans

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.

 35 Beans (Dwarf or Climbing) x5  

 36  Beans Runner x5 

Root Vegetables

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.

 37 Beetroot, foliage trimmed to approx. 76mm x3     

 38 Carrots, any variety to be shown with 76mm                  stem x3     

 39 Parsnips x foliage trimmed to approx 76mm x2

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.

 40 Potatoes, 3 Distinct Varieties,  x3 of each kind

 41 Potatoes, Coloured x3

 42 Potatoes, White x3

Tomatoes

Tomatoes should be ripe, firm, blemish free, well coloured fruits and with fresh stalks.

 43 Tomatoes  Small And Fruited x5

 44 Tomatoes Large With Tops on x5

 45 Tomatoes Truss, ripe or unripe

Courgettes, Aubergines and Marrows

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

 46 Courgettes, Approx. 150mm long (with or flowers         attached) x2   

 47 Marrow, Approx 400mm long x1

 48 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.

 49 Cucumber x1

 50 peppers and chillis x2       

 51 Herbs (x3 Varieties)

Leeks, Onions & Shallots

Leeks should be thoroughly washed, with leaves and roots intact / good condition. Leeks
normally have the leaves tied in two or three places along their length.
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. Onions are normally sat
on card or wooden rings to keep upright. Shallots can be shown sitting in a dish of sand

 52 Leeks x2

 53 Onions, 250g or less x3

 54 Onions, over 250g x3

 55 Shallots, Large x5 

 56 Shallots, Pickling, not exceeding 30mm x5

 57 Any Vegetable not listed in the schedule, to be named
(Duplicate entries are allowed in this class, but each entry must be of a different vegetable.
Exhibitor will also be eligible to win more than one prize within this class)  x1   

 58 Vegetable Collection, 4 Difference Vegetables as in Class 35 to 55