Summer Show 2025
On Saturday 12th 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, art & craft and children’s creations. Full details of classes are below or download our Show Schedule. Everyone is very 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 3.45 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. (This Class is only open to Members. All other classes are open to All).
Vegetable Section
2. Collection of four vegetables: one of each kind
3. Potatoes – 5, of one named variety
4. Tomatoes – 5
5. Carrots – 5
6. Peas – 5 pods
7. Onions – 5
8. Shallots – 5
9. Beans, French – 5 pods
10. Beans, Broad – 5 pods
11. Beans, Runner – 5 pods
12. Lettuce – 2
13. Courgettes – 5 (max length 15cm/6in)
14. Rhubarb – 3 sticks
15. Radishes – 5
16. Cucumbers – 2
17. Carrots – 3
18. Beetroot – 3
19. Cabbage, summer – 1
20. Largest marrow
21. Any other vegetable
22. Three or more cut herbs to be displayed in a vase, to be named
Fruit Section
34. Gooseberries – 10
35. Blackcurrants – 10 sprigs
36. Redcurrants – 10 sprigs
37. Raspberries – 10 (with stem)
38. 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 specimen rose, with stem approx 15 cm (6in) excluding clusters
44. Three stems cluster roses, any variety or varieties
45. One stem cluster rose
46. Container of mixed roses. Container not to exceed 23cm (9in) diameter
47. Container of roses, one variety, most fragrant
48. One vase of pinks, 5 sprays
49. One container of mixed herbaceous perennial flowers
50. Three stems herbaceous perennials – one variety
51. Three stems herbaceous perennials – any varieties
52. Five cut pansies
53. 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 pot fuchsia
60. One specimen cactus or succulent
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
64. One vase of three sprays of flowering or berried shrubs or trees, one or more varieties
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 15cm in height. To be judged from the front.
94. A petite exhibit, “An English summer”, not to exceed 25cms in width and depth and 37 cms in height, to be judged from the front.
95. “The Rainforest” – an exhibit with foliage to predominate.
96. An exhibit to illustrate “Kent the Garden of England” – accessories allowed.
97. One button hole, either a rose or other
Art and Craft Section
100. A painting, unmounted, in any medium depicting a horticultural scene
101. An example of knitting or crochet
102. A single photograph, maximum A4 size, unmounted and unframed, taken by the exhibitor, of a named scene within the boundaries of Brenchley & Matfield.
Children’s Section
110. A miniature wildlife garden on a kitchen tray or similar
111. A monster or mythical creature made of vegetables and/or fruit
112. All the Fun of the Fete – a painting, unmounted and unframed
(Age to be given and will be taken into consideration).
Cookery Section
82. One jar of chutney – to own recipe
83. Homemade jam, jelly or marmalade – two kinds in plain jars (any size)
84. Kentish cheese and apple pie (to recipe – see below)
85. Tomato tarte tatin (to recipe – see below)
Summer Show Cookery Section Recipes
84. Kentish Cheese and Apple Pie
Ingredients:
300 g (10 oz) homemade short crust pastry (to own recipe)
500 g (1 lb) apples, peeled, cored and sliced
100 g (4 oz) cheddar cheese
100g (4 oz) sugar
Method:
Preheat the oven to gas mark 7 / 425 F / 220 C. Line a greased pie dish (c. 20 cm / 8 inches diameter) with two-thirds of the pastry and fill with alternate layers of apple and cheese slices adding most of the sugar. Cover with a pastry lid and decorate as you wish with the pastry scraps. Brush with milk or beaten egg to glaze, sprinkle over the remaining sugar and bake for 30-40 minutes.
85. Tomato Tarte Tatin
Ingredients:
3 tablespoons olive oil
2 level teaspoons of tomato puree
10oz (275g) tinned chopped tomatoes
1lb (450g) fresh tomatoes, halved lengthways
5 teaspoons granulated sugar
2 tablespoons breadcrumbs
2 tablespoons fresh basil chopped
1 garlic clove crushed
Salt and pepper to season
Spring of thyme
4oz (110g) plain flour
2oz (50g) salted butter
Method:
Heat 1 tablespoon of olive oil in a pan and add the tomato puree, tinned tomatoes, thyme, 1 teaspoon of sugar, and salt and pepper. Cook gently for about 35 minutes until reduced. Remove the thyme and cool. Place the halved tomatoes on a baking tray, cut side up, season and sprinkle with 4 teaspoons of sugar and 1 tablespoon of olive oil. Cook under the grill until tomatoes are charred, then cool. Make the pastry with the butter and plain flour and shape into a flat disc, wrap in cling film and chill for 30 minutes. Mix the breadcrumbs with the crushed garlic and 1 tablespoon of olive oil, season, and put this mixture on a baking tray and heat under the grill until the crumbs are golden brown. Line the base of a 20cm (8 inch) solid bottom cake tin and place the charred tomatoes, cut sides down, in the tin. Spread the tomato sauce/mixture over the charred tomatoes. Roll out the pastry to a 20cm (8inch) diameter and place on top. Make holes in the pastry to
allow steam to escape. Cook for about 30 minutes at Gas mark 6/400F/200C until golden. Remove from oven and turn out carefully so that the tomatoes are on top and the pastry underneath. Allow to cool a little and then garnish with the chopped basil and prepared breadcrumbs.