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SPRING SHOW SCHEDULE : Saturday 16 March 2024 

1.30pm to 4.00pm

Admission 50p

Accompanied Children Free

Staging            8.30am to 11.00am               

Judging           11.00am to 12.30pm

Prize Giving     4.00pm                                   

Raffle               4.15pm

 

TROPHIES

 

SECTION A     FLOWERS AND PLANTS

DAFFODILS

  1. A vase of Narcissus / Daffodil, 1, trumpet longer than perianth

  2. A vase of Narcissus / Daffodil, 1, trumpet shorter than perianth

  3. A vase of Narcissi / Daffodils, 3, 1 variety, yellow

  4. A vase of Narcissi / Daffodils, 3, 1 variety, white

  5. A vase of Narcissus / Daffodil, 1, 1 variety, bi-coloured

  6. A vase of Narcissi / Daffodils, 3, 1 variety, bi-coloured

  7. A vase of Narcissi / Daffodils, 3, 1 variety, double

  8. A vase of Narcissi / Daffodils, 5, 2 or more varieties

  9. A vase of Narcissi / Daffodils, 10, mixed varieties

  10. A vase of Narcissi / Daffodils, 3 stems, any colour, 1 or more varieties, 2 or more blooms per stem

  11. A vase of Narcissi / Daffodils, any varieties, any number for all round effect

 

TULIPS

12. A vase of Tulips, 3, 1 variety

13. A vase of Tulips, 5, 1 variety

14. A vase of Tulips, 3, 2 or more varieties

POT PLANTS

15. Narcissi / Daffodils, 1 variety, any number, grown in a container or pot max dia. 25cm

16. 1 bulb of Amaryllis grown in pot or container

17. Hyacinths, 3 in a pot max dia. 25cm

18. Hyacinth, 1 in a pot max dia. 10cm

19. Tulips, 1 variety, any number grown in a pot max dia. 25cm

20. Other flowering bulbs, not mentioned above, grown in a container or pot max dia. 25cm

21. Primrose / Polyanthus, 1 plant grown in pot max dia. 10cm

22. Primrose / Polyanthus, up to 5 plants, 1 or more varieties, grown in a pot max dia 25cm

23. Flowering Pot Plant, max dia. 25cm (excluding bulbs & orchids)

24. Pot Grown Orchid, pot max dia. 20cm

25. Foliage pot plant, pot max dia. 25cm

26. 1 Cactus or 1 Succulent, in a pot or pan

27. Cacti and/or Succulents, 2 or more varieties, grown in one pot or one pan

 

FLOWERS GENERAL

28. A vase of Polyanthus, 5 stems, mixed colours

29. A vase or bowl of Heathers, 1 or more varieties

30. A vase of Grape Hyacinths (Muscari), 5 stems

13. A vase of Hellebores, 5 stems, any varieties

32. Flowerheads of 3 Hellebores, any varieties, floating in a container max dia. 20cm

33. A vase of Wallflowers, 5 stems, any colour

34. A vase of any flowers not mentioned in Classes 1 – 27 but must not include flowering shrubs

35. A vase of mixed foliage and flowers, may include shrubs, max 5 stems

 

SHRUBS

36. A vase of Camellia, 1 stem not exceeding 25cm overall length

37. A vase of Camellias, 3 stems, 1 or more varieties

38. Camellia, 1 bloom, floating in a dish not exceeding 15cm

39. A vase of a flowering shrub, 1 stem

40. A vase of cut flowering shrubs, max 5 stems, 1 variety

41. A vase of cut flowering shrubs, max 5 stems, of mixed kinds/varieties

SECTION B     FLOWERS ARRANGING

42. NOVICE – “Spring Time”.  An exhibit - Space allowed 60cm wide x 60cm deep, height optional

43. “Cooking Time”.  An exhibit without Oasis - Space allowed 60cm wide x 60cm deep, height optional

44. “Wedding Time”.  An exhibit - Space allowed 60cm wide x 60cm deep, height optional

45. “Fairy Time”.  A petite exhibit - Space allowed not exceeding 25cm in width and depth.  Height up to 37cm. 

46. “Potting Shed”.  An exhibit - Space allowed 60cm wide x 60cm deep, height optional. MEN-ONLY.

 

Please Note Sizing

 

SECTION C     HOMECRAFT

 

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

 

47. Cheese Straws, 5 on a plate, recipe provided

48. Marmalade, 1 jar, named and dated, own recipe

49. Red Onion Marmalade, 1 jar, named and dated, own recipe

50. Iced Fingers, 3 on a plate, own recipe

51. Date and Apple Squares, 5 pieces, recipe provided

52. Lemon Drizzle Cake, recipe provided

 

SECTION D     PHOTOGRAPHY

 

The VDHS “Verwood Through the Lens” Photography Competition.  The winning images will be enlarged and permanently displayed in the re-decorated Verwood Memorial Hall.  Please take note of the competition rules listed on the Show Entry Form and in the Show Rules before submitting your entry.

 

Note: A4 and A5 photos must be mounted, smaller photos may be mounted or unmounted.  ** We encourage entrants to submit larger prints for this competition**.  Maximum A4 size inclusive of mount. 

53. ‘People’ of Verwood and District

​54. ‘Historical Interest’ around Verwood and District

55. ‘Wildlife’ around Verwood and District

56. ‘Landscapes’ around Verwood and District

 

SECTION E     HANDICRAFT

 

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

58. An item of jewellery

59. Something made of patchwork

60. A decorated box

61. Any other handicraft not mentioned above

 

SECTION F     JUNIOR CLASSES

 

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

 

62. Design a Wildlife Garden, max size A4 : a labelled plan

63. A decorated paper crown for Spring

64. A vase of homemade flowers

65. Make an animal or bird or dinosaur out of fruit and vegetables

66. An Easter card – flat, 3d or pop-up

67. 1 viola or pansy in a decorated pot or container (max dia. 10cm)

        *         *          *

SPRING RECIPE (47) : CHEESE STRAWS

 

Ingredients

50g freshly grated Parmesan

Pinch English mustard powder,

Small pinch cayenne pepper

2 free-range eggs, yolks only

375g plain flour

Pinch salt

225g butter, diced

150g mature cheddar, grated

 

Method

  1. Sift the flour and a pinch of salt into a bowl.  Using your fingertips, rub in the butter until all the lumps are gone and the texture is like fine breadcrumbs.  Stir in the cheese, mustard powder, cayenne, and egg yolks.  Add 4-5 tablespoons of cold water and mix to a firm dough.

  2. Wrap in cling film or a reusable plastic bag and chill in the fridge for 30 minutes.

  3. Preheat the oven to 190C / 375F / Gas 5.

  4. Line a baking sheet with baking paper.  Roll out the dough to a square, roughly the thickness of a £2 coin.  Cut the square in half, then cut each half into 1cm/½in strips.

  5. Transfer carefully onto the lined baking sheet and bake for 10-15 minutes, until crisp, then leave to cool on the tray.

 

 

SPRING RECIPE (51) : DATE AND APPLE SQUARES

 

Ingredients

225g butter, plus a little extra for greasing

140g cooking apples, peeled, cored and chopped

140g stoned dates, chopped

280g light soft brown sugar

175g plain flour

1 teaspoon bicarbonate of soda

100g porridge oats

 

Method

  1. Heat oven to 190C / 170C fan / gas 5. Grease an 18cm square tin and line with baking parchment.

  2. Tip the apples into a pan with 2 tbsp water. Bring to the boil and simmer on a low heat for 5 mins until tender and slightly pulpy. Add the dates and 50g of the sugar, and cook for a further 5 mins. Take off the heat and break the apples down with the back of a spoon until smooth and well mixed with the dates. Set aside.

  3. Gently melt the butter in a saucepan. Mix the flour, bicarb, oats and remaining sugar in a bowl. Pour in the melted butter and stir well until oats are coated.

  4. Press half the mixture firmly into the tin, spread the apple mix on top and smooth over. Cover with the remaining oat mixture and press down. Bake for 30-35 mins until golden and firm. Cool in the tin before cutting into squares.

 

SPRING RECIPE (52) : LEMON DRIZZLE CAKE

 

Ingredients

225g unsalted butter, softened

225g caster sugar

eggs

225g self-raising flour

lemon, zested

 

For the drizzle topping :

1½ lemons, juiced

85g caster sugar

Method

  1. Heat the oven to 180C / 160C fan / gas 4.

  2. Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.

  3. Sift in the self-raising flour, then add the lemon zest and mix until well combined.

  4. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

  5. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.

  6. While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle.

  7. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.

  8. Leave in the tin until completely cool, then remove and serve. [Top Tip : Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.]

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