SECTION A – FLOWERS

The winner of Class 10 will be awarded the Emily Caitlin Trophy.

The Presidents Cup is awarded for the best exhibit in Section A.

The Jubilee Cup is awarded for the best entry in any Rose Class.

1 Sweet Peas One vase, 9 stems, may be mixed
2 Cycle of the Rose One vase, showing ‘1 bud’ , ‘1 specimen’, 1 full bloom’
3 Roses Large Flowered One vase, 3 blooms, may be mixed.
4 Roses Large Flowered One specimen.
5 Roses Cluster One vase, 3 trusses, may be mixed.
6 Miniature Rose heads Seven on a palette (palette supplied by club)
7 Fuchsia heads Six single (boxes and lids supplied)
8 Fuchsia heads Six double or semi-double (boxes and lids supplied)
9 Clematis Three floating heads, may be mixed – exhibitor’s own bowl.
10 Mixed Garden Flowers Only Garden Club vase to be used.
11 Pinks One vase , 5 stems, may be mixed
12 Delphiniums One vase, 3 stems, may be mixed
13 Flowering shrub One vase, three stems, may be mixed, 18” wide (max)
14 Pelargonium One Plant Regal flowered. 7” diameter pot (max)
15 Pelargonium One Plant Zonal. 7” diameter pot (max)
16 One Fuchsia 7” diameter pot (max)
17 Half standard or standard Fuchsia Half standard – stem approx. 18”. Standard – stem approx. 30”.
18 Begonia One, 7“ diameter pot (max)
19 Flowering Pot Plant (other than in Schedule) One, 7” diameter pot (max)
20 Foliage pot plant One, 7“ diameter pot (max)

SECTION B – FRUIT & VEGETABLES

Whenever possible, please “name” the variety being exhibited.

21 Collection of four kinds of vegetable In box or space 18” x 18”, four kinds.  See below for quantity & points.
22 Broad Beans Six pods
23 French beans Six pods
24 Peas Six pods
25 Carrots Five, with 3” of tops.
26 Courgettes
27 Lettuce Two, one variety
28 Beetroot Three, with 3” of tops.
29 Potatoes (white) Four, white variety.
30 Potatoes (coloured) Four, coloured variety.
31 Onions Three
32 Tomatoes, medium Five, approx. 2.5” dia.
33 Tomatoes, small fruited Ten, not exceeding 1.5” dia.
34 Any other vegetable(s) not in schedule Minimum of two.
35 Herbs Four distinct cultivars, cut, in individual vases supplied by the Club.  Please label.
36 Cook’s Herbs Bunch of 6 culinary herbs for the kitchen window sill
37 Strawberries One dish of 6, with stalks
38 Currants – black, red or white 10 strigs of one colour – not mixed
39 “I did my best” A display of one vase of flowers, one plate of fruit, one plate of vegetables – numbers at exhibitor’s discretion
40 Compost – homemade Seed tray of homemade compost
41 Any other fruit Number at exhibitor’s discretion.

Points for Class 21 COLLECTION OF VEGETABLES.The collection may include any vegetable from the list below and the number of each selected. Space or tray not to exceed 18″ x 18″ – see points below.

Qty Vegetable Points Qty Vegetable Points
2 Carrots 20 4 Runner/Pole Bean 18
2 Onions 20 4 Dwarf Beans 15
2 Parsnips 20 2 Beetroot 15
4 Peas 20 1 Any cucumber 18
2 Potatoes 20 1 Cauliflower 20
5 Shallots 18 1 Cabbages 15
2 Turnips 15 2 Celery 15
2 Tomatoes 18 5 Brussels Sprouts 15
2 Leeks 20 4-8 leaves Any Spinach 12

SECTION C – HANDICRAFTS & PHOTOGRAPHY

Please note:  No item in the Handicrafts Section should be more than two years’ old.  Originality will be taken into account when judging.

The Jane Cooper Challenge Cup is awarded to the best exhibit in the Handicrafts Section.

HANDICRAFTS

42 Knitting or Crochet One piece, hand worked
43 Cross-stitch embroidery One piece, hand worked
44 Greetings card Paper craft. Card no larger than 5″ x 9″ (12.5cm x 22.5cm). No kits to be used.
45 Any other Handicraft e.g. Woodwork, carving, pottery, a model. Space allowed 30”x24” (picture frame max) 24”x24”x24” (other.)

PHOTOGRAPHY

All photographs OR mounting card NO LARGER than 12″ x 8″.

Put name on reverse of photograph.

46 “Garden Shed” One photograph
47 “Bird Table / Feeder” One photograph.
48 “Poppies” One photograph
49 “Shadows” One photograph.

SECTION D – FLORAL ART

The Gwyneth Shaw Cup is awarded for the best exhibit in Section D.

Accessories allowed in Classes 50 – 54

50 “Ruby” Miniature Exhibit . No more than 6” (15cm) overall.
51 “Happy Ruby Anniversary Godstone Gardeners!” Up to 24” x 24” wide/deep, height unlimited.
52 “Lest We Forget” Up to 18″ x 18″ wide/deep, height unlimited.
53 “Bake Off!” Up to 18″ x 18″ wide/deep, height unlimited. To include baking accessory(ies)
54 “Down the Garden Path” Up to 24” x 24” wide/deep, height unlimited.

SECTION E – DOMESTIC

All jars should be filled to the brim. Do not top up old jam. Take care to use the correct jar size – no fancy shapes!   All jars should be cleaned and labelled with date, month, year and contents. No commercial names to appear on the jar or lid. Wax papers to be on all jars, except under plain metal lids. Lemon Curd should have a cellophane cover, not a plastic or metal one. Chutney should be made 3-6 months in advance in order to mature.   If making a large, dense loaf, remember to turn oven down a little to avoid a ‘doughy’ result.

ALL FOOD TO BE COVERED WITH CLINGFILM

55 Marmalade Nominal 1lb (454g) jar.
56 Soft fruit jam Nominal 1lb (454g) jar.
57 Stone fruit jam Nominal 1lb (454g) jar.
58 Fruit jelly Nominal ½lb (225g) jar.
59 Lemon curd Nominal ½lb (225g) jar.
60 Chutney Nominal 1lb (454g) jar.
61 Apple & Cheese Scones 6 – see recipe below
62 Lemon Drizzle Cake Own recipe
63 “Happy 40th Godstone Gardeners” Victoria sponge 7″-8″, with appropriate decoration
64 Bread – Handmade One loaf, recipe of your own choice, no larger than 2lb (900g).  Without the use of a bread-maker.
65 Bread – Bread-maker One loaf, recipe of your own choice, no larger than 2lb (900g).  With the use of a bread-maker.
66 “Yummy Biscuits” 6 of your own recipe
67 Flapjacks  MEN ONLY Display 6,   Own recipe

SPECIAL SECTION
Godstone School – Garden on a Tray

APPLE & CHEESE SCONE RECIPE

  • 300g Self-Raising flour plus a little extra for dusting
  • half teaspoon baking powder
  • 75g butter, chilled and diced
  • 125g extra mature cheddar, grated
  • 6 sprigs fresh thyme, stlks discarded
  • 1 eating apple, such as Cox, coarsely grated
  • 1 medium free rage egg
  • About 150ml milk
  1. Preheat oven to 200C, gas mark 6, and grease large baking sheet. Tip flour into large mixing bowl and stir in baking powder.  Add diced butter and use your fingertips to rub into flour until it resembles fine breadcrumbs.
  2. Stir 75g of the grated cheese, the thyme leaves and apple into the mixture.  Crack the egg into a small measuring jug, beat lightly and then add enough of the milk to make up 150ml liquid.  Make a well in the centre of the flour mix, pour in the egg and milk and bring together with a round-bladed knife to form a soft dough.
  3. Transfer the dough onto a lightly floured work surface, knead briefly until smooth then roll it out to 2cm thick.  Using a 6cm straight-sided pastry cutter, cut out 10 scones, re-rolling the dough as you go.
  4. Arrange scones on prepared baking sheet, making sure that they are spaced well apart without touching.  Brush the tops with a little extra milk and then sprinkle a good pinch of the remaining grated cheese over the top of each scone.   Bake for 12-15 minutes until well risen and golden.  Transfer to wire rack to cool.

If you would like to enter the Godstone Gardeners Club Show, (and we hope you will), click here for a Show Entry Form