Open Vegetable Classes
VEGETABLES
51 Onions-five
52 Onions-five, not exceeding 10 oz each
53 Onions (Sets)-five
54 Potatoes-five, one named variety, exhibited on a paper plate
55 Runner Beans-seven
56 Carrots-five
57 Cabbage (Green)-one
59 Marrow Championship – one for weight
60 Onion Collection – exhibited on a tray not exceeding 24” x 18” (600 x 450 mm)
Three onions, three onion sets, 3 onions not exceeding 10 oz each, six exhibition shallots and six pickling shallots (not exceeding 30 mm diameter)
FLORA, FRUIT AND VEGETABLES
61 One vase flowers, five stems, any variety(ies), and one plate of fruit, one variety.
Flowers will be judged out of 20 points. See Page 20 for permissible fruit, the required number of items and the points available.
61A One vase flowers, five stems, any variety(ies), and one plate of vegetables, one variety.
Flowers will be judged out of 20 points. See Page 20 for permissible vegetables, the required number of items and the points available.
FRUIT COLLECTION
62 Collection of Fruit, three kinds.
See Page 20 for permissible fruit, the required number of items and the points available.
CULINARY HERBS
71 Collection of four Culinary Herbs selected from the following:
Balm, Basil, Chervil, Dill, Hyssop, Marjoram, Mint, Parsley, Rosemary, Rue, Sage, Summer or Winter Savoury, Tarragon, Thyme
to be displayed in four small bunches in a single container, or in four individual matching containers. These herbs should not have flowers.