FLOWER & PLANT SECTION

  • 1.One Bloom – Trumpet Daffodil – Yellow
  • 2.One Bloom – Trumpet Daffodil – Any Colour
  • 3.One Bloom – Large Cupped Narcissus – Any Colour
  • 4.One Bloom – Small Cupped Narcissus – Any Colour
  • 5.One Bloom – Double Narcissus – Any Colour
  • 6.Vase of 3 Narcissus – One Cultivar
  • 7.Vase of 3 Narcissus – Any Colour
  • 8.Vase of 3 Tulips – Single Colour
  • 9.Vase of 3 Tulips – Mixed Colours
  • 10.Pot of Trumpet Daffodils – One Cultivar – Any Colour
  • 11.Pot of Large Cupped Narcissus – One Cultivar – Any Colour
  • 12.Pot of Small Cupped Narcissus – One Cultivar – Any Colour
  • 13.Pot of Double Narcissus – One Cultivar – Any Colour
  • 14.Pot of Tulips – any number – Single Colour
  • 15.Pot of Tulips – any number – Mixed Colours
  • 16.Pot of Hyacinths – any number – Any Colour
  • 17.Pot of Amaryllis – single bulb – Any Colour
  • 18.Pot of Any Other growing Bulbs – One Cultivar – not included in classes 10-17 above
  • 19.Vase of Cut Spring Flowers – NOT SHRUBS
  • 20.Vase of Cut Primrose – Mixed Colours
  • 21.Vase of Cut Polyanthus – Mixed Colours
  • 22.Pot with growing Primrose
  • 23.Pot with growing Polyanthus
  • 24.Pot of Flowering Pot Plant – not mentioned above
  • 25.Pot of Foliage Plant
  • 26.Pot of One Succulent or Cactus
  • 27.Vase of Foliage Sprays (Tree or Shrub) – 3 Stems – all different
  • 28.Vase of Flowering Sprays (Tree or Shrub) – 3 Stems of same kind
  • 29.Vase of Flowering Sprays (Tree or Shrub) – 3 Stems all different
  • 30.MEMBERS COMPETITION – Tulips – any pot size
  • 31. Rhubarb – 3 sticks

Notes:  The trumpet/cup is as long as, or longer than, the petals

Large cup is more than 1/3rd the length of the petals.  Small cup is not more than 1/3rd the length of the petals.  A ‘pot’ should not exceed 13″ (33cm) inside diameter.

 

CULINARY CLASSES

                32           Chutney

                33          Jam

                34          Marmalade

                35           Easter Biscuits – three

                36           Scotch eggs – two

OPEN    37          Gluten free chocolate cake – as per given recipe (see below)

                38           Rhubarb tart

                39          Any liqueur e.g.Sloe gin

               

FLORAL ART SECTION 

All Floral Art classes are Exhibits and may utilise natural plant material with or without accessories.  Accessories include shells, feathers, stones, candles etc.

                40           Wordsworth. An exhibit to celebrate his birth 250 years ago 57cm x 57cm space)

                41          Corsage  25cm x 25cm height optional

                42          Ladies Day at Aintree (to be staged on a table of size 90cmx60cm height optional,exhibitor to provide tablecloth

                43          Novice competition Bunch of loveliness. An exhibit with shop bought flowers, maximum cost £12, receipt to be provided (to fit a 57cm x 57cm space, height optional). Open to all except previous cup holders.

 

HANDICRAFTS – OPEN TO NON-MEMBERS

                44           Spring flowers

                45           Bridge over troubled water” photograph – unframed A5 size

                46           A flower in any medium (needlework, knitting, wood etc)

 

Gluten Free Chocolate Cake

 

170g fine rice flour

75g gluten-free cornflower

90g potato flour

70g cocoa powder

2 teaspoons gluten-free baking powder

1 teaspoon bicarbonate of soda

1 teaspoon xanthan gum

2 eggs

330g sugar

50g melted butter

200g gluten-free vanilla yoghurt* (lactose-free yoghurt can be used)

190ml reduced fat milk

OPTIONAL:

Icing sugar for dusting

Choc-nut spread

 

You will need a 23cm (9“) greased springform tin

Preheat oven to 170˚

 

Sift flours, cocoa powder, baking powder, bicarbonate of soda & xanthan gum together well into a large bowl (or mix well with a whisk to ensure they are well combined)

 

Place the eggs and sugar in a medium bowl and beat with electric beaters until thick and foamy.

Add the melted butter, yoghurt & milk and stir until well combined.  Add to the dry ingredients and beat with electric beaters for 2-3 minutes.

 

Pour the mixture into the greased tin and bake for 50-60 minutes or until firm to the touch and a skewer comes out clean when inserted into the centre of the cake.  Leave to cool in the tin for 5 minutes.  Transfer to a wire rack to cool completely.

 

Dust with icing sugar or top with choc-nut spread to decorate

 

 

 

showsecretary@hemyockgardeners.org.uk

SPRING SHOW FOR 2020 WILL BE HELD ON 4TH APRIL IN THE PARISH HALL, EX15 3QW

 email to entries to showsecretary@hemyockgardeners.org.uk

entry forms to Show secretary, John Scantlebury, 01823 681 393

Shoebrooks, Ashculm EX15 3SU

or

Box at Hemyock Post Office

Only one entry per person

ENTRY FORMS WILL NOT BE ACCEPTED AFTER THURSDAY 2TH APRIL

PLOUGHMANS LUNCHES FROM 12.45pm

PRESENTATION OF TROPHIES AT 3.30PM

 

EXHIBITS SHOULD BE STAGED BETWEEN 9AM AND 10.30AM AND MUST BE REMOVED AFTER THE PRESENTATION OF TROPHIES.

TROPHIES AWARDED IN 2019

Phyll Kallaway Rose Bowl awarded for the best exhibits in classes  1-5         PAT JENKINS

Val Wakeling Cip awarded for the most points in classes 1-30 inclusive   ANNETTE HART

Webber Vase awarded for the best exhibit of cut flowers   JEAN KING

Carnival Cup awarded for the best exhibit of pot/bowl in growing bulbs      JANE ATTLEE

HGA Shield awarded for the best pot plant    JANE ATTLEE

HGA Cup awarded for the best exhibit of flowering shrubs   BARBARA HEATON

Percy and Olive Salter Memorial Trophy awarded for the best exhibit in hobbies and handicrafts   SANDY COE

HGA Rose Bowl awarded for the best exhibit in floral art classes   MONICA SMITH

Carnival Shield awarded for the most points gained in the floral arts classes   MONICA SMITH

Hemyock W.I Shield awarded for the most points gained in the culinary classes    COLIN MITCHELL

Mac’s Trophy  The peoples choice in class 43     JANET DALTON

The Butterworth Cup awarded to the exhibitor with the most points overall    ANNETTE HART