Autumn Show

Where

Brabourne & Smeeth Village Hall

When

Saturday 5 September from 2.00 to 3.30 pm

Staging from 11.30 to 12.30 pm

Entries close Wednesday 2 September

Points awarded

1 - 3 points
2 - 2 points
3 - 1 point

(Except as otherwise stated)

Notes

Sections ‘A’ to ‘E’ are open to all members. In addition, Sections ‘B’, ‘C’, ‘D’ and ‘E’ are open to any person residing in Brabourne or Smeeth)

Special awards

The Colonel Ord Trophy
Awarded to the competitor who gains the largest total of points in Section ‘A’. (Winners in 2018 [Bob Dryland and Heather Smithson] and 2019 [Cathy Pearman] are not eligible to win in 2020)

A G Pearson Challenge Trophy
Awarded for the best vegetable exhibit

The Thomas Little Cup
Awarded for the best vase of flowers in Section ‘A’

A Challenge Cup for Floral Art
For the largest total of points in classes 32 and 33

The Millennium Trophy
Awarded to the competitor gaining most points in Section ‘D’ for cookery

The Society Challenge Cup
Awarded for the best Collection of vegetables

The Norrington Memorial Plate
Awarded for the best exhibit of fruit

Section 'A'

Class:

  1. A Collection of five single vegetables [1st – 6 points, 2nd – 4 points, 3rd – 2 points]
  2. Three potatoes of one variety
  3. Three beetroot – 3” tops approx.
  4. Three carrots – 3” tops approx.
  5. Three onions – over 250g
  6. Three onions – up to 250g
  7. Six runner beans
  8. Nine shallots
  9. Five tomatoes
  10. Eight cherry tomatoes
  11. One edible squash
  12. Any other vegetable not in this schedule. [Two entries permissible]
  13. Five apples, culinary
  14. Five apples, dessert
  15. Any other fruit not in this schedule
  16. Six asters, annual
  17. One vase of annual flowers, other than asters
  18. Three roses
  19. One vase three stems - spray chrysanthemums
  20. Three stems of Michaelmas daises (one or more varieties)
  21. A vase of dahlias
  22. A vase of perennial flowers
  23. A vase containing three stems of autumn shrubs, one variety
  24. One cactus or succulent
  25. One pot plant in bloom
  26. One foliage pot plant
  27. Six daisy-like blooms displayed on the Society’s board

Section 'B'

Class:

  1. Allotment-grown vegetable
  2. Allotment-grown vase of flowers
  3. Allotment-grown fruit
  4. One sunflower seed head

Section 'C'

Class:

  1. Small container of mixed foliage and seed heads from the garden and/or hedgerow, to be viewed all round [container supplied]
  2. A flower arrangement - using only three colours, which includes green [size not exceeding 2’0” x 2’0” x 2’0”]
  3. Photograph [unframed, max. 10” x 8”, work of exhibitor] – “A Tree”
  4. Hobby item, not shown in previous shows

Section 'D'

Class:

  1. Pineapple, coconut and fruit loaf [see recipe below]
  2. Three meringue fingers half-dipped with chocolate
  3. Jar of piccalilli [wax paper will be used if there is a cellophane lid, not required with a screw-top lid]
  4. Iced Bakewell tart [to your own recipe!]

Section 'E'

Class:

  1. Most misshapen carrot
  2. Longest runner bean
  3. Heaviest potato
  4. Heaviest pumpkin

Section 'F'

Children's Class [open to all children aged 10 and under]:

  1. Three round shortbread biscuits, decorated with emojis, see examples below.

Stacks Image 192

Recipe

Pineapple, Coconut & Fruit Loaf

Ingredients:

  • 150g [5 oz] self-raising flour
  • 75g [3 oz] desiccated coconut
  • 75g [3 oz] caster sugar
  • 110g [4 oz] butter, softened
  • 2 eggs
  • 227g/230g can pineapple chunks in juice, chopped
  • 75g [3 oz] luxury dried mixed fruit
  • 2 tbsp granulated sugar

Method:

  • Preheat oven to 190oC/170oC fan/gas 5. Grease and line a 900g [2 lb] loaf tin
  • In a bowl mix together flour, 50g [2 oz] coconut, caster sugar, butter and eggs. Fold in pineapple [reserve juice] and dried fruit
  • Spoon into prepared tin and smooth the top. Sprinkle with remaining coconut
  • Bake for 45 mins until a skewer comes out clean [cover with foil if browning too quickly]
  • Mix 5 tablespoons of reserved pineapple juice with granulated sugar, reduce down over heat and spoon over the cake as soon as it comes out of the oven
  • Leave to cool in tin for 10 mins before cooling on a wire rack


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