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 – Chinodoxa “Pink Giant” – any pot size

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

                31           Chutney

                32           Jam

                33           Marmalade

                34           Ginger biscuits

                35           Savoury loaf to tear and share – any size

OPEN    36           Granola bars – as per given recipe (see below)

                37           3 undecorated meringues

                38           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.

                39           “Celebration” to include a bottle (to fit a 57cm x 57cm space)

                40           A Trinket Box 25cm x 25cm

                41           Easter Bonnet – to be viewed all round

                42           Ring of Gold (to fit a 57cm x 57cm space)

 

HANDICRAFTS – OPEN TO NON-MEMBERS

                43           River scene painting

                44           “Feeding Time” photograph – unframed A5 size

                45           A painted Rock

 

CHILDREN’S HANDICRAFTS

                46           LEGO monster  – for 8 years old and over

                47           A painted Pebble – for under 8 years old

 

GRANOLA BARS RECIPE attributed to Yotam Ottolenghi

 

Ingredients:

45g  nuts

45g roughly chopped dried apricots

45g Glace or dried cherries

45g pumpkin seeds

30g sesame seeds

30g ground almonds

190g whole rolled oats

95g unsalted butter

85g honey

95g Demerara sugar

Pinch of salt

One and a half  Teaspoons of ground cinnamon

  1. Preheat oven to 140C/gas mark 1. Lightly grease a 20cm square tin and line it with baking parchment
  2. Scatter nuts on a baking tray and roast for 8 minutes. Remove from oven.  Turn oven temperature up to 160C/gas mark 3.
  3. Half fill a small bowl with hot water and add the dried apricots and cherries.If using dried leave to soak for about 10 minutes and then drain through a colander.

 

 

  1. In a large mixing bowl, stir together all the ingredients (including glace cherries) apart from the butter, honey and sugar. Put the butter, honey and sugar into a small saucepan and bring to a light simmer.  Leave to cook to a light brown colour, watching the whole time so the caramel doesn’t spill over or go too dark.  Once light brown, pour it over the dry ingredients and stir to mix everything together.  Spoon the mixture into the lined tin and pack it down lightly with a palette knife or spoon.
  2. Bake for 22 minutes until lightly coloured on top. The bar will be soft when removed from the oven but with firm up as it cools down.  Take out of the tin and cut into individual bars.  Eat straight away or store in a sealed container

 

 

 

showsecretary@hemyockgardeners.org.uk

SPRING SHOW FOR 2019 WILL BE HELD ON 6TH APRIL IN THE PARISH HALL

 Download Spring Show  Entry Form here 

Download form and  when filled in, email to showsecretary@hemyockgardeners.org.uk

Only one entry per person

ENTRY FORMS WILL NOT BE ACCEPTED AFTER THURSDAY 4TH APRIL

PLOUGHMANS LUNCHES FROM 12.45pm

PRESENTATION OF TROPHIES AT 3.30PM

ENTRIES TO BE EMAILED TO JOHN SCANTLEBURY showsecretary@hemyockgardeners.org.uk BY 7PM ON THURSDAY 4TH APRIL 2019 OR FORMS CAN BE LEFT AT THE POST OFFICE

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