Annual Flower & Produce Show 2023 Results

GUIDELINES

 

Although it shouldn't be taken too seriously, all classes will be appraised by qualified judges and it is hoped that everyone will participate in what should be an enjoyable occasion.

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The following guidelines are as issued by Sutton Bonnington Horticultural Society.

 

VEGETABLES

Do not assume that biggest is best. Condition, uniformity and shape are all equally important. A nice set of matched vegetables has as much chance as a larger set that is in poor condition. The judges will compare only the vegetables and not their presentation. All produce must be clean and as free from pest damage or disease as possible.

 

Root Crops

These should be free of all dirt by carefully washing with a soft sponge and plenty of running water. Try and leave as much intact as possible. Trim the foliage of carrots to maximum 3 inches.

 

Onions

These should be trimmed and nicely ripened. This means harvesting at least 4 weeks before the show. They should be evenly shaped about the centre line and not over ripe. Thin necks should be neatly tied with raffia or string and displayed on dishes of dry sand or vermiculite.

 

Tomatoes

These should be firm, round well-ripened fruits, but not over-ripe. Green calyces should be retained to around ½ inch past the knuckle. Display on plain paper plates. Parsley garnishing is optional, but not essential.

 

Beans

These should be tender, staright pods of even length and a good green colour with no signs of the bean showing. Exhibit with ¼ inch or so of stalk intact.

 

Shallots

These should bbe well-ripened with thin necks. Evenly matched round bulbs displayed neatly on dishes of dry sand with the necks tied neatly with raffia or string.

 

Potatoes

Select equally matched, medium sized tubars with shallow eyes. They should be clean with no skin blemishes. Note that varieties that are predominantly white, but have coloured specs are classed as coloured; whilst cream or slightly yellow skins are classed as white.

 

Tomatoes, peppers and cucumbers are classed as vegetables and not fruit.

 

FRUIT

All fruits should be picked as near to show date as possible and displayed with stalks. They should be ripe, but not over-ripe. Do not polish instead leave the natural bloom on the fruit. Select evenly matched specimens in good condition and display on plain paper plates.

 

Apples

Select large unblemished fruits of shape and colour typical of the cultivar, with eyes and stalk intact. Present with the eyes uppermost.

 

Grapes

These should be large, symmetrical, complete bunches, properly thinned. Cut to a lateral shoot on either side of the stork to form a t-shape handle.

 

Blackberries & Raspberries

Select large ripe fruit of a good colour with stalks. Stalks and calyces should look fresh and present around a paper plate all facing the same way.

 

FLOWERS

Select flowers in good condition at their optimum stage of perfection, free from blemish or pest damage, with strong stems and healthy foliage. For cut flowers, they must contain only the foliage of the flower itself. 

 

Roses

Select blooms with well-formed centres, free from blemish with strong stems and healthy leaves.

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Dahlias

These should be open according to the type but showing no signs of open (daisy-eyed)  centre, apart from collerette types which are naturally like this. Display evenly matched, firm and blemish-free blooms, all florets intact with about 15cms of solid straight stalk. Blooms should be held at an angle of not less than 45 degrees to the main stem and should be staged in vases with oasis or paper so that they do not touch each other and are all facing the same way. Be sure to nip out any immature flower buds in the leaf joints as these count as a bloom and could lead to disqualification. Make sure the vase is filled with water.

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PRESERVES & COOKERY

Jars and bottles should be clean and free from brand names. Cakes should be presented on a  plate with a doily.

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Jams

The first thing the judge looks for is the seal. To obtain a good seal the preserve should not drop below 82 degrees C (180 deg F).

before covering with either a twist top, a pliable press-on cover or a wax disc with a cellophane top when cooled. Jars should be filled to the top to allow for shrinkage. The fruit should be evenly distributed and there should be no scum, mould or sugar crystals

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Victoria Sandwich

Use a traditional recipe. there should be no cooling rack marks on the top surface. Use only raspberry jam filling and a light sprinkling of caster sugar on the top

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Biscuits

These should be rolled, cut uniform in size, baked until crisp and then snap when broken. All the biscuits should be identical.

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