Alsager Gardens Association Annual Show

A brief Guide to staging produce (Fruit and Vegetables)

Plums: Arranged in a line across the plate. Leave the stalks and ensure the bloom is undisturbed.

Pears: Arrange around the perimeter of a plate with the stalks towards the centre.

Apples: Staged on a plate with the stalk end facing downwards.

Tomatoes: Staged on a plate with the stalks (calyces) uppermost.

Lettuce and Cabbage: Stage on the show bench with the heart facing the front.

Celery: Trim off the roots.

Peas: Stage on a plate in a wheel formation.

Dwarf Beans: Stage in a straight line on a plate.

Shallots: Stage on dry sand with the tops neatly tied and the roots trimmed to the basal plate.

Onions: Stage on rings or soft collars with the tops neatly tied and the roots trimmed to the basal plate.

Beetroot, Carrots and Parsnips: Tops should be cut off to 8cm and the leaf stalks neatly tied. Remove small side roots. Take care to prevent bruising.

Cauliflower: Just prior to staging trim back leaves so that they match the level of the outside of the curd.

Potatoes: Stage on a plate.

NB: Paper plates will suffice for showing purposes