SUMMER SHOW SCHEDULE

SATURDAY 17th August 2024

DIVISION “A” – VEGETABLES

All foliage on carrots, beetroot and parsnips to be trimmed to leave 3” (75mm)

Onions and shallots to be dressed.  Leave Calyces on all types of tomatoes

Class

1         Master Gardener    

An arrangement of One Vase of Flowers and Three Vegetables.  Any flowers, 3 - 9 stems of any one variety depending on size plus a display of 3 varieties of vegetables, 3 to 6 of each variety.                 

             DISPLAY SPACE ALLOWED - 24” X 24” (600mm x 600mm)

2         Society Top Tray

A display of any three vegetables, 2 – 6 of each of one variety depending on size                             

             DISPLAY SPACE ALLOWED - 18” x 24” (450mm x 600mm)

            NOTE:

For Classes 1 & 2 all vegetables will be treated as being of equal pointing

3         3 onions from seeds or sets weighing 227g (8oz) or more

4         3 onions from seeds or sets weighing less than 227g (8oz)

5         5 shallots

6         5 garlic

7         Truss of tomatoes (need not all be ripe)

8         5 tomatoes – small fruited and cherry cultivars (max 35mm dia.)

9         5 tomatoes – medium (approx. 60mm dia.)

10       3 tomatoes – large fruiting (not less than 75 mm dia.)

11       3 carrots – one variety

12       5 potatoes – one variety

13       5 salad potatoes – one variety

14       3 beetroot

15       2 Sweet peppers (new for 2024)

16       5 pods of runner beans

17       5 pods French beans

18       3 leaves with stems of Swiss chard.

19       2 courgettes – courgettes approx 6” (150mm) in length

20       2 indoor cucumbers

21       Any other non-root vegetable that is not included in the previous classes

22       Vegetables from my garden to be contained within 16” x 12” (408mm x 305mm) (all to be on view) Open to Members who have not entered classes 1 or 2

23       3 leeks (new for 2024)

24       5 named herbs for culinary use (foliage the dominant factor).

DIVISION “B” - FLOWERS

30                3 small dahlias (4½” – 6”) (115mm - 150mm) diameter (one variety)

31                3 miniature dahlias (up to 4”) (100mm) diameter (one variety)

32                5 dahlias (minimum of three varieties)

33       3 cactus dahlias (mixed or one variety)

34       Three stages of a rose (one variety) – bud, full, blown (3 separate containers)

35       1 fragrant rose

36       1 spray of a floribunda rose

37       1 specimen hybrid tea rose

38       A flowering orchid plant, pot max 8’’ dia

39   5 fuchsia heads - displayed on a black topped container (max size 8” x 6” (203mm x 150mm)

40       3 cosmos stems, one variety or mixed. (new for 2024)

41   5 stems of rudbeckia

42   5 spikes sweet peas excluding foliage (mixed)

43       5 spikes sweet peas excluding foliage (one colour)

44   Bowl of sweet peas with own foliage

45       Vase of flowers grown as annuals – maximum 12 stems per vase

46       Vase of mixed perennials – maximum 12 stems per vase

47       Vase of flowers – pastel shades – maximum 12 stems per vase

48       Flowering plant grown by exhibitor, not an orchid - inside rim diameter not larger than 8” (200mm)

49       Plant grown by exhibitor predominantly for its foliage - inside rim diameter not larger than 8” (200mm)

50       The plug plant provided by the Society - inside rim diameter not larger than 8” (200mm)

NOTE

For general added interest, when possible, please name variety.

A vase is taller than its width and a bowl is wider than its height

DIVISION “C” – PRESERVES AND COOKERY

Preserves and jams should ideally be covered with plastic lined plain lids, with no commercial markings, or covered with a wax disc covered with cellophane top.  The three pots exhibited together (class 56) should be of uniform shape and size.  Jars of preserves should ideally have a capacity of about 300grms.

Class

52       Jar of marmalade

53       Jar of jam

54       Jar of jelly (soft fruit)

55       Jar of any variety of jam or jelly not already exhibited by you in classes 53 & 54

56       Selection of 3 Preserves - (can include items 52 – 55 and 57)

57       Jar of chutney/pickle

58       Jar of fruit curd.

59       An Upside-Down Pudding using any fruit

60       5 Novelty Gingerbread biscuits

61       5 Chocolate Chip Brownies

62       5 Floury Baps

63       A bottle of home-made wine or cordial.   

64       MEN ONLY  -  A Malt Loaf

(All cooked food should be displayed on an appropriate plate or white doyley, and, where practical, covered with cling film. Plastic cake covers will be provided by WDHS.  All pastry is to be home-made). 

DIVISION “D” – FRUIT

                         ALL FRUIT MUST HAVE STALKS

Class

66       Plate of soft fruit - one variety (10 to 15 pieces, except for currants where 5 strigs are required)

67       3 dessert apples - one variety

68       3 cooking apples - one variety

69       6 plums - one variety

70       Dish of any other fruit not listed

71       Plate of fruit – minimum three types, maximum five types

72         3 sticks of Rhubarb (trim top foliage leaving approx. 75mm from start of leaf stalks),

DIVISION “E” - FLOWER ARRANGING

                                                   (Material used need not be grown by exhibitor)

All Entries to be displayed in a white niche 21” wide x 29” high, table depth 24” (525mm x 725mm x 600mm), black table covering

73       ‘Berried’ Treasure     

74       ‘A Christening’, - an interpretive exhibit

75       ‘A Bowl of Beauty’ 

76       ‘The Veggie Patch’ - an arrangement of foliage and vegetables

NOTE - An arrangement is composed of natural plant material with or without accessories, unless otherwise stated in the Schedule.