Section 5 Members Vegetables

Class	Description	Entry Fee	1st £	2nd £	3rd £
96*	6 Red Tomatoes (see note 8)	15p	4.00	3.00	2.00
97*	12 Small Fruited Tomatoes – 1 Variety / 1 Colour	15p	4.00	3.00	2.00
98	5 White Potatoes	15p	1.00	0.60	0.40
99*	5 Coloured Potatoes	15p	4.00	3.00	2.00
100	3 Carrots with tops	15p	1.00	0.60	0.40
101*	3 Beetroots with tops	15p	4.00	3.00	2.00
102	1 Mis-Shaped ” Wonky ” Vegetable	15p	1.00	0.60	0.40
103	3 Onions	15p	1.00	0.60	0.40
104	3 Onions not exceeding 1/2lb each onion	15p	1.00	0.60	0.40
105*	Dish of 10 Shallots – Pickling. No Shallot to exceed 30mm in diameter	15p	4.00	3.00	2.00
106	Dish of 6 Shallots, Larger than Pickling	15p	1.00	0.60	0.40
107*	A Trug of Mixed Vegetables – judged for variety, quality & effect. Garnishing allowed. Trug (38 x 26cm) provided	15p	4.00	3.00	2.00
108	3 Courgettes, not more than 6″ not less than 4″ – all one colour. With or without flowers attached.	15p	1.00	0.60	0.40
109	3 Distinct Kinds of Culinary Herbs exhibited separately in water & labelled	15p	1.00	0.60	0.40
110	6 Kidney Beans	15p	1.00	0.60	0.40
111	6 Runner Beans	15p	1.00	0.60	0.40
112	1 Table Marrow – maximum 11″	15p	1.00	0.60	0.40
113	1 Miscellaneous Vegetable, not specified in any other class e.g. Pepper, Sweet Corn, Artichoke	15p	1.00	0.60	0.40
114*	2 Cucumbers	15p	4.00	3.00	2.00
115	3 Sticks of Rhubarb – leaf blades trimmed back to approx 75mm	15p	1.00	0.60	0.40
116*	2 Blanch Leeks, not less than 14″ base to button	15p	4.00	3.00	2.00
117*	CHAMPIONSHIP VEGETABLE CLASS	15p	12.00	7.00	5.00
Competition Rules for Class 117
	1.The Championship class is for a collection of three types of vegetables from the following list of eight. The quantity of each vegetable required is given in brackets; and each type must consist of the same variety. Carrots (3), Cauliflowers (2), Onions (3), Parsnips (3), Peas (6 pods), Potatoes (3), Runner Beans (6 pods), Tomatoes (6),
	2. All vegetables are to be displayed for effect within an area measuring 18″ by 24″ on a black base, cloth or painted. Parsley is allowed
Notes For Exhibitors for Class 117
	a) Carrots and Parsnips must have foliage trimmed back to 3 inches (7.5cms)
	b) Peas and Beans must be displayed with some stalk attached.
	c) Tomatoes must be displayed with calyces (the green flower bud case).
	d) Onion tops may be tied or whipped using raffia or string.

*denotes a sponsored class. For list of sponsors please see here

TCHS – 2019 Flower Show Entry Form

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