Autumn Show

Yalding Village Hall, Saturday 19th September 2020 at 2:30 pm

Hall open from  9:30 am for staging of exhibits which must be in place by 11:30 am
The hall will be cleared for judging which takes place from 11:45 am
The show opens to the public at 2:30 pm

 

Yalding Master Gardener Competition
An arrangement of one vase of flowers and three vegetables from the list below, displayed on a 2 ft (61 cm) run of staging

 

Vase of flowers - any ONE of the following
Roses (5) (mixed allowed)
Gladioli (3) (mixed allowed)
Dahlia (3) (mixed allowed)
Chrysanthemums (3) (mixed allowed)
Annuals (9) (mixed allowed)

 

Vegetables - any THREE of the following
Runner beans (6)
Leeks (2)
Cauliflower (2)
Carrots (5)
Onions (5)
Parsnips (2)
Potatoes (6)
Tomatoes (6)

 

Section A - Flowers

A1

Vase of any kind of chrysanthemums (minimum 5 stems)

A2

Dahlias, three blooms, large flowered, not less than 6 in (15 cm), mixed allowed

A3

Dahlias, three blooms, not less than 4 in (10 cm) or more than 6 in (15 cm), mixed allowed

A4

Dahlias, five blooms, under 4 in (10 cm), mixed allowed

A5

Dahlias, five blooms, any type, mixed allowed

A6

Container of one kind of flower other than Chrysanthemums or Dahlias

A7

Container of mixed flowers other than Chrysanthemums or Dahlias (vase provided)

A8

One pot scented-leaf pelargonium

A9

One pot regal or zonal pelargonium

A10

One pot plant (other than pelargonium), flowering (pot not to exceed 9" or 23cms in size)

A11

One pot plant (other than pelargonium), foliage (pot not to exceed 9" or 23cms in size)

A12

Container of shrubs, four stems, mixed allowed (flowering, berried or foliage accepted)

A13

One pot of lilies

A14

Vase of mixed foliage, four stems

 

Section B - Vegetables and fruit

B1

Five potatoes (white)

B2

Five potatoes (coloured)

B3

Five potatoes (salad)

B4

Three carrots (pointed)

B5

Three carrots (stump)

B6

A pair of cabbages

B7

Eight runner beans

B8

Five onions, exhibition

B9

Five onions, utility, up to 3 in (8 cm) diameter

B10

Nine shallots (exhibition over 1 in (2.5 cm))

B11

Three beetroot (round)

B12

Three beetroot (long)

B13

One cauliflower

B14

Pair of marrows, not above 15 in (38 cm) in length

B15

Five tomatoes

B16

Five tomatoes - cherry

B17

Pair of parsnips

B18

Four courgettes, not more than 6 in (15 cm) in length (not including stem or flower)

B19

Two sweet corn

B20

Three squash (mixed allowed)

B21

Three peppers (sweet)

B22

Three peppers (chilli)

B23

Three leeks

B24

Any other vegetable not covered by a separate class

B25

Collection of vegetables not covered by a separate class (maximum 6)

B26

Tastiest tomato

B27

Ugliest vegetable

B28

Five Bramley apples

B29

Five cooking apples, any one variety other than Bramley

B30

Five dessert apples, any one variety

B31

Five pears, any one variety

B32

A bunch of grapes

B33

Five plums or gages, any one variety

B34

Plate of mixed fresh fruit, not less than three kinds

B35

One plate of raspberries, with plugs, twelve berries

B36

Any other fruit not covered by a separate class

 

Section C - Flower Arranging

C1

Halloween - an exhibit in a 2 ft (61 cm) cream alcove

C2

Inspired by a Painting - an exhibit in a 2 ft (61 cm) cream alcove

C3

Harvest Table Decoration - a petite exhibit not to exceed 9 in (23 cm) all round

 

Novice class for arrangers who have not previously won an award

C4

Dressing Table Arrangement - a petite exhibit not to exceed 9 in (23 cm) all round

 

Section D - Preserves

D1

A pot of raspberry jam

D2

A jar of green tomato chutney

 

Note: Please ensure that your jars are clean, clearly labelled with contents and day, month and year of making, and use either a waxed circle and cellophane or a screwtop lid. If recipe contains vinegar use plastic top or lid.

 

Section E - Cookery

E1

Pear cake (made using recipe supplied)

E2

Five brandy snaps

E3

Autumn fruits pavlova

 

Battle of the sexes

E4

Five sausage rolls

 

Section F - Photography (Please note - must have predominantly plant content)

F1

Animal Life

F2

The Edible Garden

F3

Jewels in the Garden

 

Section G - Craft

G1

An item made for the home or garden, not previously entered at this show

Pear Cake Recipe

Ingredients

6 oz caster sugar
4 ripe pears (peeled and cored)
Juice of a lemon
2 tbsp clear honey
3 eggs
1 tsp vanilla essence
6 oz self raising flour
4 fl oz sunflower oil

Method

Line an 8” tin then sprinkle 2 tbsp of the sugar over the base.

Slice the pears and dip the slices in lemon juice, then arrange over the base.  Drizzle honey over pears.

Beat eggs and remaining sugar in a bowl. Then gradually beat in the oil. Add vanilla essence, fold in sieved flour.

Pour the mixture over the pears in the tin. Bake for approx. 50 mins till cooked through. Cool for 10 minutes then turn out.

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