Showing Vegetables

In the shops you will never see vegetables and fruit with their roots or stalks left on and a bit of greenery on top, that is why we ask for them to be exhibited in this way.  The body of the vegetable can be tidied up by removing the little hairy rootlets but the main tap root is left in place.

Vegetables shown to their best advantage can sway a judge when two exhibits are very close in quality.  Onions and shallots sitting in a plate of sand.  Onions on rings made from the cardboard toilet roll inners stand up well.  Green beans and peas on a black cloth.  A decorated tray means you can place asparagus fern, nasturtiums or similar to enhance your exhibit.
 
Try to exhibit uniform sized and shaped vegetables, for example: three straight and similarly sized carrots. Use as near blemish free and as fresh as possible. Clean using a sponge and water, try to avoid any damage.

• A few specifics:

• Beets, Carrots, Parsnips and Turnips should have about 3 inches of stalks. Tie the green tops together with rafia or wool to keep them tidy.
• Onions have their roots trimmed and the top bent over and neatly tied with raffia or wool.
• Cauliflowers should have a 2 inch stalk.
• Leeks have their roots left on and the “flag” leaves untrimmed, you can remove some of the dead “skin” but be careful to keep the root area neat.
• Pot Leeks should have a maximum of 6 inch blanch length from base plate to the button.
• Tomatoes should have a 1 inch stalk left on.
• Rhubarb should be pulled, not cut, and with under 3 inches of leaf stalk.