Spring Show

Yalding Village Hall, Saturday 28th March 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

Section A - Flowers

A1

Collection of daffodils and/or narcissi in three separate vases, three distinct varieties, three stems of each (All Divisions)

A2

Daffodils, long trumpet, three stems (Division 1)

A3

Daffodils, large cups, any variety, three stems (Division 2)

A4

Daffodils, small cups, any variety, three stems (Division 3)

A5

Daffodils, double flowered, three stems (Division 4)

A6

Daffodils, one vase, five stems, mixed allowed (Division 5-13)

A7

Tulips, three stems, all one variety

A8

Tulips, three stems, mixed

A9

Polyanthus, three stems

A10

Primroses, eight stems

A11

Collection of spring flowers, not to exceed 9 in (23 cm) in any direction (own container)

A12

Bowl of bulbs in flower

A13

Pot plant, flowering (pot not to exceed 9 in (23 cm))

A14

Pot plant, foliage (pot not to exceed 9 in (23 cm))

A15

Plate of hellebores, five flower heads, mixed allowed (own container)

A16

Container of any other flower, one kind, maximum four stems

A17

Flowering shrubs, three separate kinds, one spray of each

A18

Camellia, one specimen bloom

 

Section B - Vegetables and fruit

B1

Three sticks of rhubarb (Forced)

B2

Three sticks of rhubarb (Unforced)

B3

Three spears of sprouting broccoli

B4

Three leeks

B5

One spring cabbage

B6

Any other vegetable

 

Section C - Flower arranging

C1

Best of Spring - an exhibit in a 2 ft (61 cm) cream alcove

C2

Inspired by a Poem (supply poem) - an exhibit in a 2 ft (61 cm) cream alcove

C3

In a Tea-cup - a petite exhibit not to exceed 9 in (23 cm) all round

 

Novice class for arrangers who have not previously won an award

C4

A Posy for Mother’s Day - a petite exhibit not to exceed 9 in (23 cm) all round

 

Section D - Preserves

D1

A pot of dried apricot jam

D2

A bottle of rhubarb cordial

 

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

Gluten free orange and almond polenta cake (made using recipe supplied)

E2

Caramelised onion quiche (made in an 8 - 9” round tin)

E3

Madeira cake (made in a 1lb (450g) loaf tin)

 

Battle of the sexes

E4

Five chocolate chip cookies

 

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

F1

My Frozen Garden

F2

Garden Structures

F3

Heaven on Earth

Gluten Free Orange and Almond Polenta Cake Recipe

Ingredients

2 smallish oranges
175g caster sugar
4 eggs
150g ground almonds
50g polenta
1 tsp or 5g sachet baking powder

Method

Cook the whole oranges in a pan of boiling water for about 90 mins until soft, then roughly slice and blend with a stick blender/liquidiser to a thick puree.  Set to one side.

Preheat the oven to 180C, gas mark 4, then grease and line an 8” baking tin with parchment paper.

Whisk sugar and eggs together until light and foamy, then carefully mix with the other ingredients and pour into the prepared tin. Bake in the oven for about 45 minutes until the top is golden brown and the cake is cooked all the way through.

Leave to cool, then dust with icing sugar.

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