Summer Show 2024

On Saturday 13th July – 1.30 – 4.00 pm – Matfield Green

Come and join the friendly competition.  Bring your displays along to the Marquee in the morning, including home grown summer fruits, vegetables, flowers as well as flower arranging, cookery and children’s creations.  Full details of classes below or download our Show Schedule.  Everyone welcome to take part.

 

  • The Show is Open to All.  There is no need to pre-register and it is free of charge!
  • Open at 9.00 am for exhibitors
  • Exhibits to be arranged and in position by 11.00 am
  • Exhibits may not be removed before 4.00 pm
  • Prize Giving at 4.00 pm
  • Vases are provided
  • Any questions please contact Jo Nash:  jonash.home@gmail.com

Show Classes

1. The Best Kept and Stocked Vegetable Garden/Allotment.  (Class 1 is only open to Society members – all other Classes are open to all).

Vegetable Section

2. Collection of four vegetables: One of each kind
3. Potatoes – five of one named variety
4. Tomatoes – 5
5. Carrots – 5
6. Peas – 5 pods
7. Onions – 5
8. Beans, French – 5 pods
9. Beans, Broad – 5 pods
10. Lettuce – 2
11. Courgettes – 5 (max length 15cm/6in)
12. Rhubarb – 3 sticks
13. Three or more cut herbs to be displayed in a vase, to be named

 

Fruit Section

34. Gooseberries – 10
35. Blackcurrants – 10 sprigs
36. Any other soft fruit, including stone fruit – 5 sprigs or 5 individual
fruits, one variety.

Flower Section

(see rules 11 and 12 in Show Schedule)

42. Four specimen roses, four different, named, excluding clusters
43. One stem cluster rose
44. Container of mixed roses. Container not to exceed 23cm (9in) diameter
45. Container of roses, one variety, most fragrant
46. One container of mixed herbaceous perennial flowers
47. Three stems herbaceous perennials – any varieties
48. Five cut pansies
49. Lily, one stem, cut
54. Sweet peas – container of fifteen stems, one or more varieties
55. Sweet peas – one vase of nine stems, one or more varieties
56. Sweet peas – one vase of five stems, one variety
57. One specimen foliage pot plant
58. One specimen pot plant in bloom
59. One specimen cactus or succulent
60. One button hole, either a rose or other
61. Vase three stems clematis, not herbaceous
62. Container ornamental grasses, not to exceed 90 cms in height
63. Three stems of any bulbs or corms, one or more varieties, to be named

Flower Arranging Section

All classes to be exhibited on Open Tabling. Each exhibit in Classes 95 and 96 to be within the maximum limits of 75cms wide, 60cms front to back, and unlimited height. Bought flowers and foliage may be used.

93. A miniature exhibit. Not to exceed 10cm in width and depth and 15 cms in height. To be judged from the front.
94. A petite exhibit, red to predominate, not to exceed 25cms in width and depth and 37 cms in height, to be judged from the front.
95. An exhibit of foliage only, no flowers allowed.
96. An exhibit to illustrate a favourite nursery rhyme. Accessories allowed and nursery rhyme to be named.​ 

Children’s Section

100. A miniature vegetable garden on a kitchen tray or similar
101. A Face or a Named Portrait made of vegetables and/or fruit

Please state the child’s age with the exhibit

Cookery Section

82. One jar of chutney – to own recipe
83. Homemade jam, jelly or marmalade – two kinds in plain jars (any size)
84. Cherry cake (see recipe below)
85. Fruit Muffins to own recipe

Summer Show Cookery Section Recipe
84. Cherry Cake
Ingredients:
100g (4oz) glace cherries 225g (8oz) self raising flour
50g (2oz) semolina 150g (5oz) butter
100g (4oz) caster sugar 1 tsp grated lemon rind
2.5ml (1/2 tsp) vanilla essence 2 eggs , well beaten
45ml (3 tbsp) fresh milk
Method:
Prepare an 18cm (7 in) round cake tin. Cut cherries into quarters.  Wash thoroughly to remove syrup. Dry well. Mix with 1 tbsp measured flour. Sift remaining flour and semolina into a bowl. Rub butter into flour until mixture resembles fine breadcrumbs. Add sugar, lemon rind and cherries. Mix vanilla, eggs and milk to a stiff batter. Stir briskly, without beating, until well mixed. transfer to prepared tin and bake at 180C, 350F, gas 4 for 1 hour or until a skewer inserted into centre of the cake comes out clean. leave in tin for 5 minutes. Turn out onto a wire cooling rack and peel away paper and store in airtight tin.