'How to Show'

Do’s & Don’ts of  EXHIBITING GARDEN PRODUCE
If you're thinking of putting flowers or vegetables, cookery or craft in for a Show, here's some hints and tips on how to present your exhibit, and what a judge would be looking for:
Basic guidelines – roots should be washed gently and fruit handled carefully.
Judges will look at:
Condition – this should be clean and fresh
Size - this will depend on the variety being exhibited
Uniformity – of the shape, size, colour and maturity
Colour – this should be attractive to the eye and natural

Vegetables 
Beans and Peas - When cut, a short stalk should be left and they should be staged in a neat row.
Broad Beans and Peas - These should be a good size and have well filled pods
Dwarf, French and Runner Beans – Tender. Should be long, straight and slender. 
Beetroot – Good even colour, size depending on type.  Leaves removed to leave a 3 inch stalk.  One should be cut in half for the judge to check colour and rings.
Brussel Sprouts – Fresh, solid and tightly closed.
Cabbages – Well shaped with solid hearts.  Size according to variety.  5–7cm stalk to be left on thus ensuring shop bought products are not exhibited.
Carrots – Uniform shape, depending on variety.  Roots tender with no side shoots, bright colour.  Trim leaves to 3 inches.
Cauliflowers – Leaves should be trimmed back almost level with head.  Head should be symmetrical with close white curds and no stains. 5–7cm stalk left on as with cabbages.
Celery – Firm, crisp head, clean and free from insects.  No flowering on stem.
Courgettes – 10-20cms long or 75mm diameter if a round variety.  Any colour as long as well matched.  Flower should still be intact.
Cucumbers – Straight with uniform thickness.  Short stalk/handle.
Herbs – Fresh, no yellowing or aging.  Bunch sufficient to be displayed in a small glass vase.
Leeks – Straight stems without bulbous base.  Solid, thick and tight.
Lettuce – Firm, tender with well-formed heart. 5-7cm stalk as with cabbages.
Marrows – Young, uniform and well-shaped.  375mm length or 550mm circumference.
Onions – Bulbs of uniform size, firm and good colour.  No thickness or softness in neck.  Do not remove outer leaves.  Dressed onions should be tied at the neck with natural materials.
Potatoes – Medium 200-220 grams per tuber.  Skins clear and only a few eyes permitted.
Rhubarb – Fresh straight tender stalks with a good red colouring.  Leaves trimmed to 3 inches.
Shallots – Firm, well ripened bulbs with thick neck and good colour.
Tomatoes – Ripe but firm with a good colour.  Calyx and stalk intact.
                               Large         –   75mm diameter
                               medium     –   65mm diameter
                               small          –   not to be bigger than 35mm diameter
Fruit
Apples and Pears – The eyes and stalks should be intact.  Bloom retained (do not polish). Skins unblemished.
Berries – Large, ripe, good coloured fruit.  Green stalks and calyx should be intact.
Plums – Large, ripe, firm fruit with stalks intact.
Flowers
Cut/Arrangements – Flowers should be fresh, full and of good condition.  No weather or pest damage.  Arrangements should have a good balance of colour and meet sizes stated in schedule.
Pot Plants – Good condition, sturdy and shapely.  No damaged leaves or blooms.  Pots/containers should be clean and undamaged.  If needed, staking should be inconspicuous.
Preserves
Jams and Marmalades – 1lb plain jars and lids to be used, filled to within ⅛ inch of the top.  Labels should be neat, plain and straight.
Pickled Onions/Red Cabbage – Jar size as per schedule.  Should have been kept for at least 2 months before the show. Lids to be screw top and non-corrosive.
Chutneys – Jar size as per schedule, filled to within ½ inch of the top.  Kept at least 2 months before the show.  Labels to state whether hot or mild.
Home Economics
Basic guidelines – Your home baking will be judged on its external appearance, colour, uniformity of size, shape etc., texture and, of course, taste.
All baking exhibits should be displayed on a white china or paper plate.
Cakes – Lining papers removed, well risen, no cooling rack marks on top of cake.  Presented on a white china or paper plate with doiley.  Size must be according to schedule.
Sponges – Size according to schedule.  Evenly baked.  Raspberry jam only, spread evenly.  Light sprinkling of caster sugar permissible. Presented on a white china or paper plate with doiley.
Buns – Bake in a bun tin or paper cases.  Uniform in size, shape and colour.
Rock cakes - Uniform in size, shape and colour
Scones - Uniform in size, shape and colour
                Fruit/plain – should have no glaze
               Savoury – milk or egg glaze, sprinkle grated cheese on top of  scones
Fruit tarts – Cook on the size plate/tin stated in the schedule.  No decoration or glaze, just a light sprinkling of caster sugar and displayed on the cooking plate/tin.
Savoury tarts - As fruit tart but a slightly deeper plate/tin may be used.  Glaze with beaten egg.  Arrangement of pastry leaves to decorate.
Shortbread – Unless otherwise stated, display in a round, ½ inch thick, marked in sections before baking.  Pale golden brown, crisp.  May be lightly sprinkled with caster sugar.
Biscuits – Crisp, even in colour, 2 – 2 ½ inch rounds, display on plate as per number requested in schedule.
Photography – relative to the theme indicated in schedule.  Good eye appeal, perspective and composition.  Good colour and in focus.  Size as stated in schedule.
Cross Stitch – As per theme, actual stitch work to be the size specified in schedule.  Stitches should be even and formed in the same direction.
Table Decorations – Ensure height and width fits dimensions stated in schedule and represents the theme in question.