Autumn Show

Yalding Village Hall, Saturday 14th September 2019 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

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

C2

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

C3

Around a Candle - a petite exhibit not to exceed 9 in (23 cm) all round

 

Novice class for arrangers who have not previously won an award

C4

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

 

Section D - Preserves

D1

A pot of apple and blackberry jam (1lb (500g) approx

D2

A jar of red 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

Carrot cake (made in an 8” / 20cm tin using four eggs)

E2

Raspberry cheesecake (see recipe)

E3

A shortbread round (7” / 18cm approx)

 

Battle of the sexes

E4

Five fruit scones

 

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

F1

Season of Mists and Mellow Fruitfulness (in memory of Keats).

F2

Ponds

F3

Autumn Leaves

 

Section G - Craft

G1

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

Raspberry Cheesecake Recipe

Ingredients
3 oz (85g) butter
8 oz (225 g) of plain chocolate digestive biscuits
1 packet raspberry jelly.
1 large punnet of raspberries (or frozen 350 g pack)
8 oz (225 g) of cream cheese (l pkt)
500 ml (17 fl oz) of cream (whipping or double) (l big pot)
200 g (7 oz) pot of creme fraiche
2 fl oz (30 ml) of water.

Method
Crush the biscuits into a fine crumb. Melt the butter and mix in the crumbed biscuits.

Spoon into a spring bottom 8"/20cm tin, pressing down to firm. Put in fridge to cool.

Keep back a few raspberries and a little of the cream to decorate. Whip the remaining cream quite stiffly.

Melt the jelly in the water, then mix it with the raspberries, cream cheese and creme fraiche. As it begins to set fold in the whipped cream and put the mixture onto the cooled biscuit base. Return to the fridge to chill.

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