DOLLAR FLOWER SHOW


Hints for the Showbench

Vegetables Cut flowers Baking & Preserves Pot Plants Fruit Handcrafts General

VEGETABLES

  • Clean vegetables by holding then under a cold water tap using a sponge to remove the soil - never use a brush.

  • Never use an oily substance to clean vegetables. Occasionally carrots are cleaned with butter, but it is easily seen and most judges will point them down.

  • Where a root vegetable is white it is advisable to leave lifting to the very last moment particularly in the case of parsnips.

  • Trim roots on onions and shallots but not on leeks or root vegetables such as carrots and beets. Trim excess outer foliage on brassicas.

  • Consider size when showing potatoes. Balance your exhibit with tubers uniform in size, free from blemish and typical of the variety.

  • When showing a collection, arrange your box so that the vegetables are presented in the best possible combination of colour and size.

  • Use plain white plates to show vegetables such as potatoes, tomatoes, peas and beans to best advantage.

  • Present your vegetables with best side to the judge, first impressions can help a lot in final decision.

    Click here for Schedule of Vegetables.

    • CUT FLOWERS

  • All flowers should be shown when they are at the peak of their flowering and not looking tired.

  • Cut a day early and immerse the stems in water almost touching the flowers. This makes certain the stems are fully charged with water so that they will not flag on the show bench.

  • Use the vase provided by the club* – available Saturday morning at the Burnside Hall.

  • The appearance of the flowers can be improved by using oasis, moss or scrunched newspaper in the vase to help the flowers to stand upright.

  • Present the vase so that as much of the flowers as possible can be seen by the judge.

  • Never crowd a vase by gripping the stems together.

  • Remove all damaged petals and leaves.

  • Show flowers with their own foliage only unless the schedule states otherwise.

  • Please read the description of the class carefully and put the correct number of flowers into the vase.

    (*All vases for flower classes are supplied by the club. Exceptions to this are class 20 - bowl of sweet peas - and class 25 - bowl of mixed cut flowers).

    Click here for Schedule of Cut Flowers.

    • BAKING & PRESERVES

  • Show baking on a paper plate making sure entry labels are securely attached with sellotape or staples as judges have to lift items to judge.

  • Metal or pyrex plates are allowed for apple pies.

  • Jams and jellies – fill jams right to the top of the jar and cover with wax disc and cellophane cover while still hot – this way jams and jellies get a good seal.

  • Never show jams and jellies with a metal lid.

  • Always label your jam, not forgetting the date – don’t put this year’s date on last year’s jam.

  • Polish your jars with a clean cloth before placing on the show bench.

  • With lemon curd, make sure it is smooth by putting it thorugh a sieve to take out any pieces of peel.

  • Do not show mouldy jam.

  • Make chutney at least 2-3 months before the show to allow it to mature.

  • Use an elastic band or sellotape to secure labels around the neck of jars.

    Click here for Schedule of Baking & Preserves.

    • POT PLANTS

  • Show in the correct size of pot.

  • Make certain pots are washed.

  • A pot plant is judged on the quality of the foliage as well as the flower.

  • Stake to show plant to best advantage but hide the stake as much as possible.

    Click here for Schedule of Pot Plants.

    • FRUIT

  • Show fruit of good colour and form.

  • Fruit should be firm in texture.

  • Use plain white plates to show fruit to best advantage.

    Click here for Schedule of Fruit.

    • HANDCRAFTS

  • The first thing a judge does is look at the general appearance of articles.

  • Knitting – make sure all ends of wool are sewn into seams and neatly cut off.

  • Sewn articles – make sure the threads are neatly cut off.

    Click here for Schedule of Handcraft.

    • GENERAL

  • Read the rules in the schedule carefully.

  • Allow yourself plenty of time to stage your exhibits.

  • Competition labels should be correctly filled in, folded over and securely attached to your exhibit.

  • Before leaving the hall count the number of blooms, vegetables or articles and check that they are according to schedule.

  • If in doubt consult any committee member who will be happy to assist. Seeking help could save any disappointment.

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