SECTION A – FLOWERS

The winner of Class 9 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 Dahlias One vase, 3 stems, same variety
2 Dahlias One vase, 3 stems, may be mixed
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 Fuchsia heads Six single (boxes and lids supplied)
7 Fuchsia heads Six double or semi-double (boxes and lids supplied)
8 One Fuchsia 7″ diameter pot (max)
9 Herbaceous Perennials One vase, six stems, may be mixed (no shrubs)
10 Annuals One vase , 6 stems, may be mixed
11 Flowering Shrub One vase, three stems, may be mixed, 18” wide (max)
12 Flowering Pot Plant (other than in Schedule) One, 7” diameter pot (max)
13 Scent One specimen of scented flower OR shrub
14 Foliage pot plant One, 7“ diameter pot (max)

SECTION B – FRUIT & VEGETABLES

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

15 Collection of four kinds of vegetable In box or space 18” x 18”, four kinds.  See below for quantity & points
16 Carrots Five, with 3” of tops
17 Beetroot (round) Three, with 3″ tops
18 Potatoes (white) Four, white variety
19 Potatoes (coloured) Four, coloured variety
20 Onions (large)  Four, each over 8oz
21 Onions (small) Four, each under 8oz
22 Shallots Twelve
23 Runner Beans Six
24 Longest Runner Bean One
25 Tomatoes, medium Five, approx. 2.5” dia.
26 Tomatoes, small fruited Ten, not exceeding 1.5” dia.
27 Any other vegetable(s) not in schedule Minimum of two
28 Herbs Four distinct cultivars, cut, in individual vases supplied by the Club.  Please label
29 Cook’s Herbs Bunch of 6 culinary herbs for the kitchen window sill
30 Compost – homemade Seed tray of homemade compost
31 Apples (dessert) Five
32 Apples (culinary) Five
33 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

34 Knitting or Crochet One piece, hand worked
35 Cross-stitch embroidery One piece, hand worked
36 A specimen of needlework Any piece not included above
37 Greetings card Paper craft. Card no larger than 6″ x 9″ (12.5cm x 22.5cm). No kits to be used
38 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″.

39 “Countryside” One photograph
40 “Street Life” One photograph.
41 “Pond Life” One photograph
42 “Wild Life in Summer” One photograph.

SECTION D – FLORAL ART

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

Accessories allowed in Classes 43 – 46

43 “Miniature in a Thimble” Miniature Exhibit . No more than 4” (10cm) overall
44 “Glorious Twelfth!” Up to 24” x 24” wide/deep, height unlimited
45 “Fabulous Foliage” Up to 18″ x 18″ wide/deep, height unlimited. Using fresh and/or dried natural materials. No flowers
46 “Carnival!” 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.

ALL FOOD TO BE COVERED WITH CLINGFILM

47 Marmalade Nominal 1lb (454g) jar.
48 Soft fruit jam Nominal 1lb (454g) jar.
49 Stone fruit jam Nominal 1lb (454g) jar.
50 Fruit jelly Nominal ½lb (225g) jar.
51 Lemon curd Nominal ½lb (225g) jar.
52 Chutney Nominal 1lb (454g) jar.
53 Coronation Chicken on a green salad base Plate no more than 6″
54 Bowl of Watercress Soup Own recipe
55 Tray bake of your choice 5 Pieces
56 Bakewell Tart 10″ Tart Tin, using recipe below
57 Chocolate Brownies MEN ONLY Display Six, Own Recipe

SPECIAL SECTION
Godstone School – Garden on a Tray

BAKEWELL TART

For the pastry …

  • 300g/10½oz plain flour plus a little extra for dusting
  • 125g/4½oz unsalted butter
  • 30g/1oz suger
  • 1 free-range egg, (plus 1 extra, beaten, to glaze)
  • 2 tbsp milk, to bind (if needed)

For the filling …

  • 225g/8oz butter, softened
  • 225g/8oz sugar
  • 225g/8oz ground almonds
  • 3 free-range eggs
  • 1 lemon, finely grated zest only
  • 50g/2oz plain flour
  • jar cherry jam
  • flaked almonds, for sprinkling

Preparation method …

  1. For the pastry, place the flour, butter, sugar and egg into a food processor and pulse to combine. If necessary, add a little milk to help bring the mixture together
  2. Turn the dough out onto a floured work surface and roll out until large enough to line a 26cm/10in tart tin. Carefully lift into the tin then place into the fridge to chill for an hour
  3. Preheat the oven to 200C/400F/Gas 6
  4. Fill the tart case with a sheet of greaseproof paper weighed down with baking beans or rice. Bake the tart case blind in the oven for 15-20 minutes
  5. Remove the paper and beans and brush the pastry all over with beaten egg. Return to the oven for a further five minutes, until golden brown. Remove from the oven and turn the oven temperature down to 180C/350F/Gas 4
  6. For the filling, beat the butter and sugar together in a bowl until pale and fluffy
  7. Mix in the almonds, then crack in the eggs one at a time, beating well between each addition – don’t worry if the mixture begins to split, just add a little of the flour
  8. Fold in the lemon zest and the flour
  9. Spread some of the jam generously across the base of the pastry, leaving a 2.5cm/1in gap around the edge
  10. Spread the filling mixture over the jam and sprinkle over the flaked almonds
  11. Transfer to the oven and bake for 20 minutes, or until set and golden brown. Allow to cool in the tin before slicing.

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