SUMMER SHOW SCHEDULE
SATURDAY 9th August 2025
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
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 Cucumbers (Any type)
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
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 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.
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
Note : (Things which may influence the Judges point scoring procedure)
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 (having no commercial markings) should ideally have a capacity of at least 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 A Chocolate Sandwich Cake with top icing
60 A Lemon Meringue Pie
61 5 Cherry Scones
62 A Cheese and Leek Quiche
63 A bottle of home-made wine or cordial.
(All cooked food should be displayed on an appropriate plate or white doyley, and, where practical, covered with cling film or the plastic cake covers provided by WDHS. All pastry is to be home-made).
Recipe for Class no. 64 – Fruit Cake
Ingredients : 225g butter (room temperature) or vegetable spread (at least 70% fat) plus extra for greasing
225g self raising flour, 225g caster sugar, 4 large eggs, 100g ground almonds, half tsp almond extract, 450g mixed fruit, 25g flaked almonds
Method : 1. Preheat oven to 160C/140c fan /gas mark 3, grease and line a 20cm (8 inch) round cake tin.
2. In a large bowl, cream the butter or vegetable and sugar with an electric mixer or wooden spoon until fluffy, then then add the eggs a little at a time, beating well between each addition to prevent curdling.
3. Fold in the flour, ground almonds and almond extract and beat until all the ingredients are thoroughly mixed. Gently fold the dried fruit into the mixture, stirring with a wood spoon until well combined.
4 Spoon the mixture into the tin and level the top. Sprinkle the top surface with almond flakes.
5. Put the tin into the oven and bake for one and a half to two hours. Test the cake for doneness with a skewer and once confirmed OK leave to cool.
Ideally, leave the cake a few days before eating because then it will slice really well whereas when it’s very fresh it can crumble easily.
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 “Fruit and Flowers”
74 An Arrangement suitable for the top of a Wedding Cake. – not to exceed 9” (230mm) height
75 “Pink on Parade”
76 A ‘Harvest Time’ arrangement
NOTE - An arrangement is composed of natural plant material with or without accessories, unless otherwise stated in the Schedule.