1. One plate Currants (black, red or white)(maximum size of plate 7”)

2. One plate Raspberries(maximum size of plate 7”)

3. One plate Gooseberries(maximum size of plate 7”)

4. One plate any other soft fruit(maximum size of plate 7”)

5. Six Potatoes

6. Three Onions - Dressed

7. Six Onions from Sets

8. Three Carrots – with tops

9. Six Runner Beans

10. Six Kidney Beans

11. Nine Pods Peas

12. Six Tomatoes

13. Truss of Tomatoes (at least 25% ripe)

14. Three Beetroots – with tops

15. Two leeks – as grown but cleaned

15. Two leeks – as grown but cleaned

16. One Cauliflower, with roots washed

17. 12 Shallots - General

18. 12 Shallots - Exhibition

19. One Cabbage – with roots washed

20. One Marrow – Any colour

21. One Cucumber

22. One Lettuce – any type

23. Three Parsnips

24. Three Courgettes

25. Any other Vegetable not listed above.

26. Collection of springs of fresh culinary herbs in one container (Exhibit not to exceed 12 inches)

27. Three Sticks of Rhubarb – with 4” of foliage

27. Three Sticks of Rhubarb – with 4” of foliage

27. Three Sticks of Rhubarb – with 4” of foliage

27. Three Sticks of Rhubarb – with 4” of foliage