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 …
- 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
- 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
- Preheat the oven to 200C/400F/Gas 6
- 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
- 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
- For the filling, beat the butter and sugar together in a bowl until pale and fluffy
- 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
- Fold in the lemon zest and the flour
- Spread some of the jam generously across the base of the pastry, leaving a 2.5cm/1in gap around the edge
- Spread the filling mixture over the jam and sprinkle over the flaked almonds
- 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