Spring Show

Yalding Village Hall, Saturday 30th March 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

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

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

C2

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

C3

Late Valentine’s Treat (a petite exhibit not to exceed 9 in (23 cm) all round)

 

Novice class for arrangers who have not previously won an award

C4

An Easter Table Decoration

 

Section D - Preserves

D1

A pot of  orange marmalade (1lb (500g) approx)

D2

A pot of  lemon curd (1lb (500g) approx)

 

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

Lemon drizzle cake (made in a 1lb loaf tin using recipe supplied)

E2

Simnel cake (made in a 7” / 18cm round tin)

E3

Rhubarb crumble

 

Battle of the sexes

E4

Five butterfly fairy cakes

 

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

F1

Old and New

F2

Spring Woodland

F3

The Glory of Bulbs

 

Section G - Craft

G1

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

Lemon Drizzle Loaf Recipe

Ingredients

Loaf:
4 oz (110 g) spreadable butter or margarine
4 oz (110 g) caster sugar
5 oz (140 g) self raising flour
level tsp (2.5 ml) baking powder
2 eggs
2 tbsp (30 ml) milk
Grated rind of one lemon

Glaze:
2 oz (55 g) granulated sugar
1 tbsp (15 ml) lemon juice

Method
Grease and line a 1lb (450g) loaf tin. Mix all the loaf ingredients together for two minutes until smooth, then put into the tin.

Bake in the oven at 180C (160 C fan, gas mark 4) for 35 minutes.

Make the glaze by mixing together the sugar and lemon juice. Brush over the warm cake and leave to set.

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