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

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

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

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

5. 5. Six Potatoes

6. 6. Three Onions - Dressed

7. 7. Six Onions from Sets

8. 8. Three Carrots – with tops

9. 9. Six Runner Beans

10. 10. Six Kidney Beans

11. 11. Nine Pods Peas

12. 12. Six Tomatoes

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

14. 14. Three Beetroots – with tops

15. 15. Two leeks – as grown but cleaned

17. 16. One Cauliflower, with roots washed

18. 17. 12 Shallots - General

19. 18. 12 Shallots - Exhibition

20. 19. One Cabbage – with roots washed

21. 20. One Marrow – Any colour

22. 21. One Cucumber

23. 22. One Lettuce – any type

24. 23. Three Parsnips

25. 24. Three Courgettes

26. 25. Any other Vegetable not listed above.

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

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