Nearly everyone who enters are like minded keen amateurs who want to pit their growing skills against each other or perhaps just show off their prized plant or photograph. Yes there are some very good entries each year and they are welcomed but we also have novice classes for those who aren’t quite ready to dive in at the deep end.
Whether you’re experienced or a beginner there are some guidelines to follow and this is where we come in.
The novice classes are for those people who haven’t been placed in a particular class before and want to have a go, and we do hope you will. To help you here few tips.
Please read the schedule carefully, including the Show Rules and Regulations. All exhibits should be staged as attractively as possible in exact accordance with the schedule. Take a few specimens to the show in case of accidents and make sure the correct numbers have been staged to avoid NAS (Not According to Schedule) being written on your entry card. If the schedule says 4 and you enter 3 or 5 or you wont be judged for that class.
Flowers should be fresh, free from blemishes, at their most perfect stage of development and uniform in size. Ensure your container is filled with water to avoid exhibits wilting during the show. If we have good weather the marquee does get very warm.
Fruit should be ripe and staged with stalks attached, and that includes tomatoes. Uniformity of your exhibits is important when there’s more than 1 but ideally should be above average size for the variety without being enormous. Your fruits should look fresh, uniform, free from blemishes and characteristic in shape and colour. Try to avoid staging over-ripe or under-ripe fruits. Aim for a neat attractive presentation, symmetrical if possible, arrange on a plate perhaps (paper or otherwise) and remember where there is a number requested in the schedule you must show that number—no more and no less.
Vegetables should be properly prepared for showing. “As grown” means that they should be carefully washed to remove soil but no oils or similar substances should be applied in order to enhance their appearance and trimming of foliage or roots is not to be done. Stage your entries as attractively as possible on plates or directly on to the table in a ‘wheel’ formation (e.g. peas), in rows (e.g. runner beans). Remember size is important (normally the larger the better) but only when also accompanied by quality, condition, cleanliness, freshness and the absence of blemishes. Uniformity of size, shape and colour will often trump those that are larger but of inconsistent sizes.
In the end its all about taking part – we hope to see you there.