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.
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.
As you'll be submitting a photograph of your exhibit, think about how to use light to show off your exhibit. Outside in daylight is far better than indoors under an electric light. Avoid your own shadow. Try to frame the picture to look its best.
A few specifics:
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.
As you'll be submitting a photograph of your exhibit, think about how to use light to show off your exhibit. Outside in daylight is far better than indoors under an electric light. Avoid your own shadow. Try to frame the picture to look its best.
A few specifics:
- Onions have their roots trimmed and the top bent over and neatly tied with raffia or wool. Onions on rings made from the cardboard toilet roll inners stand up well.
- Peas arranged in a 'wheel' on the plate, all orientated the same way, stalk innermost.
- Tomatoes should have a 1 inch stalk left on.
- Carrots and Beetroot should have about 3 inches of stalk. Tie the tops together with rafia or wool to keep them tidy.
- Runner Beans all orientated the same way.