Summer Show

Where

Brabourne & Smeeth Village Hall

When

Saturday 11 July at 2.00 pm to 3.30 pm

Staging from 11.30 am until 12.30 pm

Entries close Wednesday 8 July

Points awarded

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

(Except as otherwise stated)

Notes

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

Special awards

The Royal Horticultural Society’s Banksian Medal
To the competitor who obtains the largest total of points in Section ‘A’. (Winners in 2018 [Heather Smithson] and 2019 [Ron Cooper] are not eligible to win in 2020)

The Mrs A G Pearson Trophy
To the best exhibit in the Floral Art Section

The Stanton Shield
To the Best Vegetable Exhibit

The Malcolm Bird Memorial Cup
To the competitor with the largest total of points in Classes 19 to 23 inclusive

The Eva Jamieson Memorial Salver
To the competitor who obtains the largest total of points in Section ‘D’

Boniface Memorial Tankard
To the best window box display

Les Bishopp Memorial Prize
To the competitor with the Best Collection of Vegetables

Section 'A'

Class:

  1. Window box [39 x 16 x 14 cm/15½” x 6½” x 5½”] as supplied by the Society, which has been planted for a minimum of four weeks and HAS A GOLD, SILVER & BRONZE THEME. [Cash prizes: 1st - £5.00, 2nd - £3.00 and 3rd - £2.00]
  2. 8” Pot of home grown quality carrots suitable for culinary use. Seed provided
  3. A collection of five single vegetables. [Cash prizes: 1st - £3, 2nd - £2 and 3rd - £1]
  4. Three potatoes of one variety
  5. Three beetroot, 3” [approx.] tops
  6. Three carrots, 3” [approx.] tops
  7. Six pods peas
  8. Six pods broad beans
  9. Six French beans
  10. Two lettuces with 2” [approx.] root
  11. Eight cherry tomatoes
  12. Any other vegetable not in this schedule [two entries permissible]
  13. Dish of twelve gooseberries
  14. Dish of nine bunches of redcurrants
  15. Dish of nine bunches of blackcurrants
  16. Dish of twelve raspberries on stalks
  17. Dish of other fruit [not more than twelve]
  18. Vase of herbs, various
  19. Vase of sweet peas, six stems
  20. Six fuchsia blooms displayed on the Society’s board
  21. Vase of perennial flowers, excluding other shrubby plants, [five stems only]
  22. Vase of annual flowers [can include bi-annuals]
  23. Vase of one kind of flowering shrub [three stems only]
  24. One pot plant in flower
  25. One foliage pot plant
  26. One pot cactus or succulent

Section 'B'

Class:

  1. Allotment-grown vegetable
  2. Allotment-grown vase of flowers`
  3. Allotment-grown fruit

Section 'C'

Class:

  1. A "Tokyo 2020" flower arrangement [Max. overall size 2’0” x 2’0” x 2’0”]
  2. An arrangement – in a teapot, using garden flowers only
  3. Photograph [unframed, max. 10” x 8”] – colour print of an industrial scene
  4. Hobby item [Max. 2’0” x 2’0”]
  5. Three marigolds in a pot [Brabourne School pupils only]

Section 'D'

Class:

  1. “Afternoon Tea” – on a tray with cup, saucer, plate with two small homemade cakes. Decorate at your discretion
  2. Five cheese scone twists [see recipe below, which makes six – select your best five!]
  3. Jar of red onion marmalade [wax paper will be used if there is a cellophane lid, not required with a screw-top lid]

Recipe

Cheese Scone Twists

Ingredients:

  • 450g (1 lb) self-raising flour
  • 10ml (2 level tsp) baking powder
  • Pinch of salt
  • 75g (3 oz) English butter
  • 125g (4 oz) mature English cheddar cheese, finely grated
  • About 300ml (½ pint) of milk

  • Method:

    • Sift the flour, baking powder and salt together into a bowl, then rub in the butter. Add half the cheese and bind the mixture with milk
    • Roll out on a floured work surface to 1cm (½ in) thick. Cut rounds with a 7.5cm (3 in) cutter and remove the centres using a 3.5cm (1½ in) cutter
    • Lightly knead trimmings, including the 3.5cm (1½ in) rounds and roll. Cut out more scone rounds with a hole until all the dough is used
    • Twist each ring to form a figure of eight and place well apart on buttered baking sheets
    • Glaze scones with milk and sprinkle over the remaining cheese
    • Bake in the oven at 220°C/425°F/mark 7 for about 12 minutes until well risen and golden brown


    © 2019-2020 Brabourne and Smeeth Gardeners' Society