top of page

AUTUMN SHOW SCHEDULE : Saturday 14 September 2024 

 Public Entrance from 1.30pm

Staging             8.30am - 11.00am

Judging            11.00am - 12.30pm          

Prize Giving     4.00pm              

Raffle               4.15pm

TROPHIES

          *                    *                    *

SECTION A     FLOWERS AND PLANTS

 

Please Note : 

All pot sizes are taken across the top of the pot - inside rim - side to side and are maximum size

ROSES

  1. A vase, Rose, 1, best scented

  2. A vase, Rose, 1, H.T.

  3. A vase, Roses, 3, H.T. 1 or more varieties

  4. A vase, Rose, 1 truss or spray Floribunda

  5. A vase, Roses, 3 trusses or sprays Floribunda

  6. A vase, Rose, (Not H.T.), 3 stems, any varieties

CHRYSANTHEMUMS

7. A vase, Chrysanthemum, 1 specimen bloom

8. A vase, Chrysanthemum, 3 medium blooms, 1 or more varieties

9. A vase, Chrysanthemums, 3, specimen blooms, 1 or more varieties

10. A vase, Chrysanthemums, 3 stems, sprays, 1 or more varieties

 

FLOWERS GENERAL

11. A vase, Gladiolus, 1 specimen spike

12. A vase, Gladiolus, 3 spikes, any variety

13. A vase, Asters, 6 stems, annual, single or double, 1 or more varieties

14. A vase, Asters, 3 stems, perennial, 1 or more varieties

15. A vase, French Marigolds, 9 stems, 1 or more varieties

16. A vase, African Marigolds, 5 stems, 1 variety

17. A vase, Annual flowers, 5 stems, 1 variety, not listed above

18. A vase of flowers containing a total of between 5 and 10 stems, taken from a minimum of two different kinds of plant, not shrubs

19. A vase/bowl or mixed flowers, any kinds, any number, including shrubs

20. Flower heads of any one plant, 5, floating in a container (20cm max)

21. Heathers, 1 vase or bowl, 1 or more varieties

22. Fuchsia heads, 3 of 1 kind (staging will be supplied on show bench)

 

(tip :  Class 18 could include salvia, cleome, zinnias, and heliotrope etc)

(tip : Class 19 and 20 could include perennial salvia, crocosmia, penstemon, rudbeckia etc)

DAHLIAS

23. A Bowl of Dahlias for all-round effect

24. A vase, Dahlia, 1 giant or large

25. A vase, Dahlias, 3 medium

26. A vase, Dahlias, 3 small

27. A vase, Dahlias, 5 miniature

28. A vase, Dahlias, 5 miniature ball

29. A vase, Dahlias, 5 pompom

30. A vase, Dahlias, 5 any other type not mentioned above

Please check size of your Dahlias with the rings available from our Stewards.

 

Giant                                      : over 260mm in diameter

Large                                      : between 220mm and 260mm in diameter

Medium                                 : between 170mm and 220mm in diameter

Small                                      : between 115mm and 170mm in diameter

Small Ball                              : between 115mm and 170mm in diameter

Miniature                              : not exceeding 115mm in diameter

Miniature Ball                     : not exceeding 115mm in diameter

Pompom                               : must not exceed 52mm in diameter

POT PLANTS

31. 1 Cactus or 1 succulent, grown in 1 pot or pan

32. Flowering pot plant, 1 (excluding orchids, fuchsias, pansies/violas) pot grown, pot max dia. 20cm

33. Foliage pot plant or fern, pot grown, pot max dia. 20cm

34. Pot of 1 Begonia grown for its decorative foliage, pot max dia. 20cm

35. Pot of 1 Begonia, flowering, pot max dia. 20cm

36. Ornamental grass, 1, grown in a pot max dia. 25cm

37. Pot grown Orchid, pot max dia. 20cm [natural/undyed]

38. Pot grown Fuchsia, pot max dia. 20cm

39. Pot of Violas/Pansies, pot max dia. 20cm

40. Pot of Hosta grown in a pot max dia. 20cm

 

SHRUBS

41. Hydrangea, 3 stems, any variety, in a vase

42. Flowering shrubs, 6 stems, 1 or more varieties

43. A vase of 3 stems of a berried shrub, 1 variety

SECTION B     VEGETABLES

 

44. Dwarf Beans, 6 with stalks attached

45. Beans, Runner, 6 with stalks attached

46. Beetroot, any variety, 3, leaves trimmed to 75mm

47. Cabbage, 1

48. Carrots, 3, 1 variety, leaves trimmed to 75mm

49. Cucumber, 1

50. Lettuce, 1

51. Courgettes, 3, no longer than 15cm

52. Marrow, 1, not to exceed 38cm long, or round cultivars not to exceed 50cm in circumference

53. Onions, 3, should be dressed with raffia, exhibition, over 250g each

54. Onions, 5, should be dressed with raffia, 250g each or under

55. Parsnips, 2, leaf blades trimmed to 75mm

56. Peas, 6 pods with stalks attached

57. Potatoes, white, 1 variety, 5

58. Potatoes, coloured, 1 variety, 5

59. Shallots, 12, Exhibition

60. Tomatoes, 3 large (not beefsteak) with calyces attached

61. Tomatoes, 1 truss, small fruited, cherry or small plum

62. Tomatoes, 5, any other including Beefsteak with calyces

63. A vase of Herbs, 1 stem each of 5 different kinds

64. A pot grown Herb, any variety

65. A pot grown Chilli or Pepper plant

66. Top tray – 5 different types of vegetable, 2 of each

 

Please check the weight of your onions, scales available from our Stewards

SECTION C     FRUIT

 

67. Apples, Dessert, 1 variety, 5

68. Apples, Cooking, 1 variety, 5

69. Pears, 1 or more varieties, 5

70. Stone fruit, 1 variety, 6

71. Any soft fruit, 1 dish max dia. 20cm, 1 variety not more than 9

72. Any other fruit not mentioned above, 1 variety, 1 dish max dia. 30cm

SECTION D     FLOWER ARRANGING

 

73. NOVICE - “Golden Glow” An exhibit - Space allowed 60cm wide x 60cm deep, height optional

74. “Fruit from the Hedgerow” An exhibit without Oasis - Space allowed 60cm wide x 60cm deep, height optional

75. “An Arrangement Incorporating Leaf Manipulation” An exhibit - Space allowed 60cm wide x 60cm deep, height optional

76. “Brightly Shone” A petite exhibit not exceeding 25cm in width and depth - Height up to 37cm. 

77. “An Arrangement Incorporating Fruit & Veg” An exhibit. Space allowed 60cm wide x 60cm deep, height optional. MEN-ONLY.

 

Please Note Sizing

SECTION E     HOMECRAFT

 

Important: Oven temperatures might vary according to oven types.  Please check these recipes against your own oven instructions.

 

78. Peanut Butter Cookies, 5 on a plate, recipe provided

79. Plum Jam, 1 jar, named and dated, own recipe

80. Cheese Scones, 5 on a plate, own recipe                                                                              

81. Carrot Cake, own recipe

82. Savoury Biscuits, 6 on a plate, 3 of each flavour, recipe provided

83. Ollie’s Mum’s Oaties, 5 on a plate (if they last that long), recipe provided

SECTION F     PHOTOGRAPHS

 

Note: A4 and A5 photos must be mounted, smaller photos may be mounted or unmounted.  Maximum A4 size inclusive of mount.

 

84. 1 colour print : “Boats”

85. 1 colour print : “A Landscape”

86. 1 colour print : “In an English Country Garden”

87. 1 black and white print : “Light and Shadow”

SECTION G     HANDICRAFT

 

88. A painting, any medium, any subject. No size restriction (Framed or Unframed)

89. An item of tapestry

90. A piece of Christmas papercraft, or a handmade Christmas card

91. An item of crochet or knitting

92. Any other handicraft not mentioned above

SECTION H     JUNIOR CLASSES

 

(Age 3 to and including 15 years).  Age to be stated on entry form

 

93. Make a collage picture of an animal or bird mainly using things collected on a walk - leaves, twigs, feathers, etc

94. A coloured drawing of “Me Doing My Hobby,” max size A4 : a drawing

95. Make a finger puppet

96. Design a superhero vegetable character, max size A4 : a drawing

97. A handmade Christmas tree decoration

SECTION I      GREAT VERWOOD GROW OFF

 

(Age 3 to and including 15 years).  Age to be stated on entry form.  FREE SEEDS AVAILABLE.

 

98. Tallest Sunflower

99.  Most Beautiful Calendulas – a vase of 5 stems, for overall effect

100. Heaviest Pumpkin

 

       *         *          *

 

 

AUTUMN RECIPE (78) : PEANUT BUTTER COOKIES

 

Ingredients

200g crunchy peanut butter

175g golden caster sugar

¼ teaspoon fine table salt

1 large egg

 

Method

 Heat oven to 180C / 160C fan / gas 4 and line 2 large baking trays with baking parchment.

  1. Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.

  2. Break off cherry tomato sized chunks of dough and place, well-spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. [top tip : The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.]

  3. Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely.

  4. Store in a cookie jar for up to 3 days.

 

AUTUMN RECIPE (82) : SAVOURY BISCUITS

 

Ingredients (makes 36)

 

For the flavourings :

2 tablespoons poppy seeds

40g Parmesan cheese, freshly grated

1 tablespoon sun-dried tomato paste

1 tablespoon sesame seeds

  2 medium free-range eggs

375g plain flour

1 teaspoon salt

125g unsalted butter, softened

40ml water

 1 x 7cm round cutter

 

Method

 

  1. Lightly beat one of the eggs in a bowl.  Add the flour, salt, butter and water and, using a mixer or by hand, mix well for 5 minutes to make a dough.

  2. Divide the dough in half.  Add the poppy seeds to one half of the dough and the cheese and tomato paste to the other.  Mix well.

  3. Using a rolling pin, roll out each piece of dough on a lightly floured worktop to about 3mm thick.  Place on s baking sheet or tray, cover with clingfilm and chill for 30 mins.

  4. Heat your oven to 200C / 400F / gas 6.  Using the round cutter, cut out 18 discs from each sheet of dough.  Place the discs on the floured baking sheets.

  5. Beat the remaining egg and brush over the discs.  Sprinkle the sesame seeds on to the Parmesan and tomato discs.

  6. Bake in the heated over for 10-15 minutes until golden brown.  Transfer to a wire rack to cool.

 

 

AUTUMN RECIPE (83) : OLLIE’S MUM’S OATIES

 

Ingredients

 114g / 4oz rolled oats

114g / 4oz granulated sugar

114g / 4oz plain flour

114g / 4oz butter

1 teaspoon bicarbonate of soda

1 tablespoon milk

2 tablespoons golden syrup

 

Method

 Melt together the butter, sugar, milk, syrup and teaspoon of bicarbonate of soda.

  1. Add the plain flour and rolled oats.

  2. Mix together to form a stiff dough.

  3. Form into small balls [the size of a nutmeg/cherry tomato] and place on a non-stick baking sheet.

  4. Bake at 150C / 300F for 15 – 20 minutes.  Cool on a wire rack.

IMG_2999.jpg
bottom of page