AUTUMN SHOW SCHEDULE : Saturday 13 September 2025

Public Entrance from 1.30pm

Staging 8.30am - 11.00am

Judging 11.00am - 12.30pm

Prize Giving 4.00pm

Raffle 4.15pm

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

A vase, Rose, 1, best scented
A vase, Rose, 1, H.T.
A vase, Roses, 3, H.T. 1 or more varieties
A vase, Rose, 1 truss or spray Floribunda
A vase, Roses, 3 trusses or sprays Floribunda
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, Decorative or Cactus (over 220mm in diameter)

25. A vase, Dahlias, 3 medium, Decorative or Cactus, 1 cultivar (between 170mm and 220mm in diameter)

26. A vase, Dahlias, 3 small, Decorative, Cactus or Ball, 1 cultivar (between 115mm and 170mm in diameter)

27. A vase, Dahlias, 3 miniature, Decorative, Cactus or Ball, 1 cultivar (not exceeding 115mm in diameter)

28. A vase, Dahlias, 3 Pom-pon, 1 cultivar (not exceeding 52mm in diameter)

29. A vase, Dahlias, 3 any other type not mentioned above, 1 cultivar

30. A vase, Dahlias, 5, mixture of any cultivars for all-round effect

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, flowering, pot max dia. 20cm

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

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

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

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

SHRUBS

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

40 Flowering shrubs, 6 stems, 1 or more varieties

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

SECTION B VEGETABLES

42. Dwarf Beans, 6 with stalks attached

43. Beans, Runner, 6 with stalks attached

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

45. Cabbage, 1

46. Cauliflower, 1

47. Squash, 2, different varieties

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. Top tray – 5 different varieties of vegetable, 2 of each

66. Funniest shaped vegetable or fruit

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 - “Autumn Joy” An exhibit - Space allowed 60cm wide x 60cm deep, height optional

74. “Floral Pumpkin”. An exhibit without Oasis - Space allowed 60cm wide x 60cm deep, height optional

75. “Two of a Kind” An exhibit - Space allowed 60cm wide x 60cm deep, height optional

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

77. “Autumn Glory” An exhibit. Space allowed 60cm wide x 60cm deep, height optional. MEN-ONLY.

SECTION E HOMECRAFT

Recipe section at back of schedule. Important: Oven temperatures might vary according to oven types. Please check these recipes against your own oven instructions.

78. Sausage Rolls, 5 on a plate, own recipe

79. Strawberry Jam, 1 jar, named and dated, recipe provided

80. Banana Cake, own recipe

81. Bakewell Tart, own recipe

82. Chocolate Chip Biscuits, 5 on a plate, recipe provided

83. Dorset Apple Cake, recipe provided

SECTION F PHOTOGRAPHS

All entries must be the work of the exhibitor and must not have been exhibited in the previous 2 years.

A4 and A5 photos must be mounted, smaller photos may be mounted. Max A4 size inclusive of mount.

84. 1 colour print : “Seascape”

85. 1 colour print : “Autumn”

86. 1 colour print : “Blooming Marvellous!”

87. 1 black and white print : “Patterns”

SECTION G HANDICRAFT

All entries must be the work of the exhibitor and must not have been exhibited in the previous 2 years. Please provide approximate dimensions on entry form

88. A painting, any medium, any subject - no larger than 42cm x 60cm

89. An item made from wood, metal or ceramics

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

91. An item of crochet or knitting

92. Any other handicraft not mentioned above

SECTION H JUNIOR CLASSES

3 age categories : a) 3-7 years old, b) 8-11 years old, c) 12-15 years old. Age to be stated on entry form

93. A necklace made from garden materials, threaded on cotton - natural material only

94. A decorated paper bunting triangle “My Favourite Thing About Verwood” – to be donated to the VDHS (A4 template available to download from VDHS website)

95. An arrangement of flowers and/or foliage, in a jam jar

96. Make a bookmark

97. Signature Bake – bake your favourite Traybake (flapjack, rocky road, brownie etc), own recipe, 3 on a plate

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. Longest Runner Bean

100. Most Pampered Pepper Plant

* * *

AUTUMN RECIPE (79) : STRAWBERRY JAM

Ingredients

900g firm strawberries

1kg jam sugar

juice of ½ lemon

Method

Hull the strawberries and cut the fruit into chunks. Place in a large saucepan with the lemon juice and cook over a medium heat for a few minutes. Pour in the jam sugar and stir over a low heat until the sugar has completely dissolved.
Bring the fruit up to boiling point and leave to boil rapidly for 6 minutes. Test for the setting point by spooning a little jam onto a chilled saucer and chill for five minutes. Then, push your finger over the chilled jam – if the jam wrinkles up, it has reached the setting point. If not, boil again for a few minutes and re-test.
Remove the pan from the heat. Using a large spoon remove any of the froth from the surface of the jam, then allow the jam to cool for 15 minutes.
Meanwhile, wash the jam jars in hot soapy water and dry off in a hot oven to sterilise.
Spoon the jam into the jars and top with a waxed paper disc.

AUTUMN RECIPE (82) : CHOCOLATE CHIP BISCUITS

Ingredients (makes 36)

50g / 2oz butter

100g / 4oz soft brown sugar

1 egg

1 tbsp milk

100g / 4oz plain flour

75g / 3oz chocolate chips

Method

Grease a large baking sheet.
Cream the butter and sugar, add the egg and flour, and then the chocolate chips.
Place spoonfuls of the mixture on the baking sheet.
Cook at 190C / 375F / Gas Mark 5 on the middle shelf for about 10 minutes.

AUTUMN RECIPE (83) : DORSET APPLE CAKE

Ingredients

225g / 8oz plain flour

½ tsp mixed spice

½ tsp bicarbonate of soda

100g / 4oz margarine

175g / 6oz caster sugar

2 eggs

225g / 8oz cooking apples

50g / 2oz currants

225g / 8oz sultanas

Method

Sieve the dry ingredients into a bowl.
Beat the margarine and sugar in a separate bowl, and add in the beaten eggs.
Add in the flour mixture, then the dried fruit.
Grate the apples, add to the mixture.
Put into an 8in / 20cm greased and lined tin.
Cook for 1.5 to 1.75hours at 180C / 350F / Gas Mark 4.