AUTUMN SHOW SCHEDULE : Saturday 12 September 2026

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, Chrysanthemums, 3, specimen blooms, 1 or more varieties

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

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

FLOWERS GENERAL

10. A vase, Gladiolus, large flowered, 1 specimen spike

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

12. A vase, Annual Asters, 5 stems, single or double, 1 or more varieties

13. A vase, Perennial Asters, 3 stems, 1 or more varieties

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

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

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

17. 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

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

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

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

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

(tip : Class 16 could include salvia, cleome, zinnias, and heliotrope etc)

(tip : Class 17 and 18 could include perennial salvia, crocosmia, penstemon, rudbeckia etc)

DAHLIAS

22. A Bowl of Dahlias for all-round effect

23. A vase, Dahlia, 1 giant or large, Decorative or Cactus (over 220mm in diameter)

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

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

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

27. A vase, Dahlias, 5 Pom-pon, 1 or more varieties (not exceeding 52mm in diameter)

28. A vase, Dahlias, 3 any other type not mentioned above, 1 or more varieties

29. 3 vases each containing 3 Dahlias, 1 different variety per vase

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

POT PLANTS

30. 1 Cactus or 1 succulent, grown in 1 pot or pan, max dia. 25cm

31. Flowering pot plant, 1 (excluding orchids, fuchsias) pot grown, pot max dia. 20cm

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

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

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

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

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

37. Pot grown Pelargonium (Geranium), pot max dia. 20cm

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

SHRUBS

39. Hydrangea, 3 cut heads, 1 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, 1 variety

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

49. Cucumber, 2

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 [Please Note Sizing]

73. NOVICE - “Candlelight and Flowers.” An exhibit.

Space allowed 60cm wide x 60cm deep, height optional

74. “Shaped by Nature.” – to incorporate wood. An exhibit without Oasis.

Space allowed 60cm wide x 60cm deep, height optional

75. “Pzazz.” An exhibit.

Space allowed 60cm wide x 60cm deep, height optional

76. “Cocktail Hour.” A petite exhibit.

Space allowed not exceeding 25cm in width and depth. Height up to 37cm.

77. “Harvest Time.” An exhibit. Space allowed 60cm wide x 60cm deep. 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. Gingerbread People, 5 on a plate, own recipe

79. Orange Marmalade, 1 jar, named and dated, own recipe

80. Date Slices, 5 on a plate, recipe provided

81. Carrot Cake with Cream Cheese Frosting, own recipe

82. Viennese Whirls, 5 on a plate, recipe provided

83. Tea Loaf, recipe provided

SECTION F PHOTOGRAPHS [Amateurs Only]

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 : “Country Life”

85. 1 colour print : “Leaves”

86. 1 colour print : “Food, Glorious Food”

87. 1 black and white print : “Any Subject”

SECTION G HANDICRAFT [Size restriction for all entries : 50cm x 50cm - Please provide approximate dimensions on entry form]

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

88. A painting, any medium, any subject

89. A piece of homemade jewellery

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

2 age categories : a) 3-6 years old, b) 7-11 years old. Age to be stated on entry form

93. A habitat scene in a shoebox ie. garden, rainforest, ocean

94. Scavenger Hunt (form and rules available on the VDHS website)

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

96. You’ve made it, let’s see it! Any piece of art or craft (maximum A4 base)

97. Signature Bake – bake your favourite cupcakes and decorate them with a fun design, 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.

98. Prettiest Zinnia Plant

99. Tremendous Tomatoes (5 tomatoes from a home-grown plant)

100. Fanciest French Marigold (ooh-la-la!)

* * *

AUTUMN RECIPE (80): DATE SLICES

Ingredients

4 oz or 110g plain four

1 tsp baking powder

4 oz or 110g quick-cook oats

4 oz or 110g butter

8 oz or 225g dates, chopped

1 tsp vanilla extract

4 fl oz or 125ml water

1 tsp baking soda (bicarbonate of soda)

6 oz or 175g sugar

Method

Preheat oven to 325F/160C and line an 8"/20cm square tin.
Chop the dates into small pieces and place them in a small saucepan with the water. Bring to a boil and cook until soft. Then stir in the vanilla and set aside to cool.
Sift the flour with the baking soda and baking powder. Stir in the sugar and oats. Then rub in the butter, lightly.
Press half the mixture evenly into the base of the tin. Spread the dates over this (trying not to disturb the oat mixture too much) then cover with the other half of the crumb mixture and press down firmly.
Bake for 25-30 minutes or until golden brown.
Remove from the oven, mark into slices while still warm and then leave in the tin until cool.

AUTUMN RECIPE (82): VIENNESE WHIRLS

Ingredients (makes 10)

For the filling

100g butter softened

170g icing sugar

1 tsp vanilla extract

50g raspberry or strawberry jam

For the biscuits

200g slightly salted butter, softened

50g icing sugar

2 tsp vanilla extract

200g plain flour

2 tsp cornflour

½ tsp baking powder

Method

Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn’t fit, do it in 2 batches.
Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.
Bake for 10-12 mins, swapping the trays over halfway through the cooking time so the biscuits are evenly baked, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
While the biscuits cool, make the filling. Put the softened butter in a large mixing bowl and add the icing sugar. Stir together initially with a wooden spoon then switch to electric beaters or a whisk to get the buttercream fluffy and smooth. Add the vanilla extract and beat once more to combine. Transfer the buttercream to a piping bag and snip off the end.
Turn the biscuits over so their flat side is facing up then pipe buttercream over half of the biscuits and spread a little jam on the rest. Sandwich a jam covered biscuit together with a buttercream one and repeat until all the biscuits are used up.

AUTUMN RECIPE (83): TEA LOAF

Ingredients

225g / 8oz light muscovado sugar

1 large free-range egg, beaten

Butter, for greasing

175g / 6oz currants

175g / 6oz sultanas

300mnl / 10floz strong hot tea

275g / 9¾oz self-raising flour

Method

Put the currants and sultanas in a bowl and pour over the hot tea. Stir, cover and leave to soak overnight for the liquid to absorb
Pre-heat the oven to 150C / 130C Fan / Gas 3½. Grease a 900g / 2lb loaf tin and line with non-stick baking paper.
Add the flour, sugar, and egg to the bowl of soaked fruit (if there is a little excess liquid this is fine) and mix thoroughly.
Spoon into the prepared tin and level the top.
Bake for 1¾ hours, or until the cake is risen and just firm to the touch, but check it after 1¼ hours to see how it is doing. Leave to cool in the tin for about 10 mins.
Turn out the cake and remove the paper.
(when you eat it, serve cut into fairly thick slices and spread with butter).