The Towcester Produce Show Hints
Here are a series of hints and tips to make your exhibits meet the judges' expectations and score more points,
- The "Clean Sheet" requires all vegetables to be contained within a sheet of A4 paper. Don't allow any part of any vegetable to extend beyond the sheet
- All groups of vegetables and flowers should be of identical size. Smaller but consistent is better than large but irregular
- Onions should have the tops cut to about 50mm (2 inch) then folded over and tied. Do not over peel leave brown skin
- Beetroot tops should again be trimmed to about 25mm to 50mm (2-4 inches) These will be cut by the judge and a white ring indicated an older exhibit.
- Shallots should be round and identical, again leave the skin on
- Cabbages and lettuces should not have too many leaves removed and the judge will be looking for the presence of insects
- Runner beans need good length and uniformity
- Courgettes and cucumbers must be fresh and have the flower left on wherever possible
- Tomatoes must have their calyx (green top)
- Gladioli should have the bottom flower open and present, the centre coming out and the top closed.
- Dahlias should be free of insects
- In flower classes, the vase should not dominate the exhibits
- Bread should not only have good flavour but well presented on a breadboard or the like
- Preserves should be in clean jars with no trademarks and with new tops
- Vinegar preserves are best matured for at least two months
- Cakes should be presented on plates and not in polythene boxes and without baking papers.
- Preserves should have new twist tops, wax discs or cellophane covers. It contravenes trading standards to use old tops with company names and logos on them and the seal cannot be guaranteed if old tops are used.
Below are extracts from 'On with the show'© published by
the National Federation of Women's Institutes.
Entries should be correct to the schedule. (for example, size of jar and contents). Jars should be made of clear glass and free from all commercial/trade marks, whether on lid, jar or base, otherwise they will be eliminated.
The container and cover should be correct, and suitable for the preservation of the contents. (Check appropriate section for each preserve).
If no seal of preservation is present, the item is not acceptable and is not judged further. (Often an exhibitor will be tempted to test the seal before exhibiting and thus destroy it!
The containers should be clean and unblemished.
A little methylated spirits will always give sparkle to a jar, but be careful not to taint fruit curds, which are not sealed.
Labels should be plain, neat, straight and of suitable size for the container. Place the label between the seams of the jar. Labels should state contents and the day, month and year of making.
Additional covers (such as gingham) and decorative labels can also be used.