For 2012 have a look at the different categories (fruit, flowers and vegetables) and you will be surprised at how many you could enter.

All plant entries MUST be grown by you from seed, bulb etc (you cannot enter other people’s plants!) BUT you can enter a plant that you have bought and grown on for at least a month.

FLOWERS:

Choose blooms that look fresh, are just opening so they will look good for the whole day of the show and are not damaged (for instance, they don’t have a brown spot or broken tip). Remember to include some foliage from the same plant, pick them late in the evening the day before and keep them in water in a cool place. Check the size of flowers where this is specified as you have to get the number of blooms or sprays exactly right otherwise your entry will be disqualified. When selecting blooms aim at uniformity and refinement rather than just size. Great care should be taken in arranging the flowers, because in close competition a little extra neatness and what is termed "staging" may decide the award.

FRUIT & VEGETABLES:

Check whether your exhibit should have roots, foliage or stalks left on (e.g. Summer Class 20 : Rhubarb, three sticks, with 50 - 75mm of leaf). If nothing is indicated, there are no restrictions. Try to get uniform size, colour and shape where you are asked to exhibit more than one of anything. Keep the vegetables clean by gently sponging off soil from root vegetables, but don’t clean the bloom off plums and other fruit as this may lose points.

French and runner beans should be long and straight and should be staged with stalks.

Carrots and parsnips should be shown with the tops removed about five centimetres above the crown, but for beetroot most of the leaves are left on.

Onions and shallots should have their outermost skin removed one or two weeks before the Show to develop a good ripening colour. Tops of autumn-sown onions should be cut off, leaving about five centimetres to be turned over and tied, but both tops and roots are left on green salad onions.

Cabbages, cauliflowers and lettuce should be shown with roots attached (but washed). Lettuce should be lifted as late as possible as it wilts quickly on a warm day.

ON SHOW DAY:

You will be able to get into the show area at the times shown for ‘staging’ your exhibits. Check in at the Society table, pay for your entries and get the Entry card, which you must place beside your exhibits. If you know it, write the variety on both sides of the card so the judges know what you are entering.

We will provide paper plates and three different sizes of vases for flowers so you can display your produce. The tables are marked with the numbers of each category so you know where to place your exhibits.

You will have to leave the show at the time indicated to allow the judges to do their job. At the end, there is a time for prize giving and a time for you to collect your exhibits.

IF ANYTHING IS LEFT ON THE TABLES AFTER THIS TIME, IT WILL BE AUCTIONED

TIPS FOR COOKS:

Fill jars to the top and cover using waxed discs (wax side downwards), cellophane covers and rubber bands. No screw-top lids to be used on jams and chutneys. Pickles should have screw-top lids. Do not use fancy paper or fabric covers.

Jam - no scum or crystals. Fruit to be evenly distributed. Jars should be clear glass either 450g or 340g. Label should state contents and full date of making.

Pickles and chutneys should have been made in the previous 12 months.

Cakes etc should be presented on a paper or china plate with a white doily. Leave cakes uncovered for judging. CHS will cover them up afterwards.

Bread should be 24 hours old. Use any strong flour but do not use a bread-making machine.