Coombe Bissett & Homington Garden Club. 36 th Annual Flower Show. Coombe Bissett Village Hall. Saturday 13th September, 2014

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1 Coombe Bissett & Homington Garden Club 36 th Annual Flower Show Coombe Bissett Village Hall Saturday 13th September, 2014 Open 2.30 p.m p.m. Prize giving p.m. Teas 2.45 p.m p.m. Admission 1.00 Children Free

2 All entries are free and the entry form on the back of this programme should be sent to: Mrs Abigail Bird, 1 The Rookery, Blandford Road, Coombe Bissett. SP5 5LQ or taken to Coombe Bissett Village Stores (no later than 5 p.m. on closing date) The Entry form must be received by Wednesday 10 th September, 2014 Note - Class 69 Handwriting Entries must be received by Friday 5 th September, 2014 No entries will be accepted after these dates Please check your entries carefully One entry per exhibitor please, photocopies are acceptable Rules for exhibitors No exhibit may have been previously shown in Coombe Bissett & Homington Garden Club Shows. No person may make more than one entry in any one class No exhibit may be moved until after the prize-giving at 4.00 p.m. on the day of the show. Each exhibitor is entirely responsible for placing their exhibit in the correct Class area with their personal identification ticket. Vegetables and fruit should be staged as attractively as possible on a dish or directly on to the table. The decision of the judges is final Where possible please include the variety name of your entry The Hall will be open to receive exhibits at 8.30 a.m. on the morning of the show. The Hall must be vacated by a.m. for judging. 2

3 Points will be awarded in each class as follows: Where there are 3 or more entries in any class 1st - 5 points. 2nd - 3 points. 3rd - 1 point Where there are 2 entries in any one class 1st - 4 points. 2nd - 2 points. 3rd - 1 point Where there is 1 entry in any one class 1st - 3 points 2nd - 2 points 3rd - 1 point Note: If there are only one or two entries in a class, it should not be assumed that either will automatically get first or second place. All cups are held for one year They will be awarded to the individuals with the most points in the following sections Section 1: - Flower arranging - Gullick Cup Section 2: Vegetables - Landale Cup Section 3: Fruit Cup Section 4: Flowers and Pot Plants Cup Parry Cup is awarded to the person with the most points in the Rose Classes Section 5: Cookery Cup Men s only Cake (Silver Salver)* Ladies only Cake (Silver Salver)* Section 6: Preserves Cup Section 7: Photography Cup Section 8: Handwriting Sponsors - Coombe Bissett Stores (Silver Salver) *The points in these classes will not contribute towards Section 5 Cookery Cup Section 9: Small money prizes will be awarded in each of the children s sections. Best in Section Certificates will be awarded Whilst every care will be taken, the Committee cannot accept responsibility for any loss or damage to exhibits in the Show 3

4 Hints & Tips Vegetables and Fruit Exhibitors entering classes where numbers of items are listed should try to balance sizes. A balanced exhibit of equal sizes is better than different sizes. Bigger is not always better. Using early maturing seed varieties sown in succession, i.e carrots, beetroot, French beans sown as late as early to mid-june in a normal year will give you a better chance of a nice exhibit on the day. A covering of peat or soil on the necks of carrots will prevent green shoulders that are unattractive. Likewise, covering beetroot in this way will prevent the white tide mark which spoils many exhibits. Carrot and beetroot tops should be cut and tied no longer than75mm Potatoes White potatoes should be white/cream in colour, no splashes of pink or red. Coloured potatoes may vary from pale pink to deeper reds or may be white/cream with splashes of pink/red. Cookery Presentation in all classes is important, particularly in the Cookery section. Paper plates tend to absorb moisture and can leave marks on them. They are best avoided and ceramic or glass plates used. All entries in the cookery section should be covered in cling film. 4

5 Section 1 - Flower Arranging Class 1. Romantic Glow An arrangement incorporating one or more candles. Maximum space allowed 60cm high x 60cm wide by 60 cm deep. 2. My favourite County An arrangement with accessories to represent a County in the United Kingdom. Maximum space allowed 60cm x 60cm x 60cm 3. Autumnal Wreath May contain Flowers/Fruit/Vegetables/Berries to be displayed on hook provided. Maximum space allowed 60cm x 60cm x 40cm deep. 4. Only Five An exhibit of five stems of flowers, one or more variety with foliage. Maximum space allowed 60cm x 60cm x 60cm 5. A Button Hole or Corsage Suitable for a lady or gentleman any occasion. Notes: An exhibit is composed of natural material, with or without accessories, contained within a space as specified in the schedule. Backgrounds, bases, containers, drapes, exhibit titles and mechanics may always be included in an exhibit, unless otherwise stated. More than one placement may be included, unless otherwise stated, provided it does not exceed the overall space allowed. Natural and Dried plant material may be used from a garden, florist or outlet, but no wild flowers please. Points will be deducted if exhibits exceed the stated dimensions. 5

6 Section 2 - Vegetables Unless otherwise stated an entry in a class must be of the same variety. Please name variety where ever possible. Class 6. Four Potatoes (White) 7. Four Potatoes (Coloured) 8. Four Carrots 9. Two Parsnips 10. Four round or globe Beetroot 11. Four Courgettes (no longer than 205 mm/8 ) 12. Six French Beans 13. Six Runner Beans 14. Four Onions 15. Six Shallots 16. Three Leeks 17. Six Cherry Tomatoes 18. Four Tomatoes 19. One pair edible marrows (no longer than 355 mm/14 ) 20. Three bulbs garlic - Elephant garlic not permitted 6

7 Section 2 - Vegetables - Continued Class 21. Spinach - Three leaves in a glass vase 22. Bunch of Three different variety herbs displayed in a glass vase. 23. Three of any vegetables not mentioned above 24. Collection of four vegetables, one of each displayed on a plate or tray not exceeding 450 cm x 400cm or 450cm diameter. 25. The most amusing shaped vegetable. Section 3 Fruit Class 26. Four dessert apples 27. Four cooking apples 28. Four pears 29. Four plums or damsons 30. Nine Blackberries 31. Nine Raspberries 7

8 Section 4 - Flowers and Pot Plants All pot plants must have been in possession of the exhibitor for at least the three preceding months Class 32. One specimen rose 33. Three stems of floribunda roses 34. Three stems of hybrid tea roses 35. Three dahlias pom-pom 36. Three dahlias - decorative 37. Three dahlias - cactus 38. One dahlia - giant/large. 39. Three disbudded chrysanthemums 40. Three spray chrysanthemums 41. Three gladioli 42. Three stems from one variety of flower not mentioned above. 43. One pot plant in flower (excluding orchids) 44. One foliage pot plant 45. One potted orchid 46. Cactus or succulent plant 8

9 Section 4 Cookery 47. Six Bath Buns 48. Four decorated cup cakes 49. One Swiss Roll 50. Six sandwich biscuits 51. Victoria sponge with jam filling (no topping) 52. One savoury flan. 53. One Banoffee Pie 54. Ladies only Recipe given page Men only - Recipe given page years and under only 6 coconut macaroons Recipe given page 14 Note: All entries in Classes must be covered in cling film Section 5 Preserves 57. One jar strawberry jam 58. One jar raspberry jam 59. One jar gooseberry jam 60. One jar fruit jelly 61. One jar marmalade 62. One jar lemon curd 63. One jar sweet chutney 9

10 Section 7 Photography All photographs must be mounted on background no bigger than 295mm x 210mm (A4 size). Title to be included on mount. Black, White or Coloured photographs accepted unless otherwise stated. Photographs in frames are not acceptable. Judging will take into account technical and compositional quality, presentation and the ability of the photograph to convey atmosphere or tell a story. Class 64. What am I? - a photograph taken from an unusual angle. For those visitors unable to guess the answer, please supply a separate folded note with the answer, to be displayed next to your exhibit. 65. The River Any aspect of any river 66. Seasonal: A Photograph to interpret Spring, Summer, Autumn or Winter 67. Sport 68. Young photographer only Open to any young person aged 17 years or under Transport Any means of transportation Class 68 will not be awarded points or be included in the main photography section. A small money prize will be given to the winner. 10

11 Section 7 - Salver sponsored by Coombe Bissett Stores Class 69 A descriptive hand written piece on any aspect of the Chalke Valley. Examples: A village, building, view, walk, organisation/club or anything of your choice. Must be mounted on A4 size card (one side only please) Please include your Name and Telephone number on a separate piece of paper Entries will be numbered for judging All entries and winners will be displayed at the Flower Show, but exhibit must be received on or before Friday 5 th September, 2014 Please send to Mrs Abigail Bird, 1 The Rookery, Blandford Road, Coombe Bissett, Salisbury, SP5 4LQ Or hand in - before 5 o clock on to Coombe Bissett Stores Please put your entry in a sealed envelope. Section 8 Children s Classes Class years and under: Four of a kind Four shop bought biscuits decorated with edible decorations to represent a theme. Examples. Family of 4, 4 sports players, 4 patterns, 4 animals or anything of your choice years old: A sock puppet - to represent a person or animal, real or imaginary. Page 11

12 Ladies only Cake - Rum & Raisin Baked Cheesecake Ingredients 10 digestive biscuits 50g unsalted butter, melted 600g full-fat cream cheese 2 tablespoons plain flour 175 g caster sugar ½ teaspoon vanilla extract 2 large eggs plus 1 egg yolk 285 ml soured cream 40g large raisins, soaked overnight in 2 tablespoons white rum (or orange juice if preferred) then drained. 1 x 20.5 cm spring clip tin, greased; a baking sheet. Pre-heat the oven to 160 deg C/ 325 deg F/ gas mark 3. Length of cooking times and temperatures may vary if using a fan oven. Always consult your oven manual Crush the biscuits, then mix with the butter. Press onto the base and halfway up the sides of the prepared tin. Bake for 5 minutes, then cool. Beat the cream cheese with the flour, sugar, vanilla, eggs, egg yolk and half the soured cream until thoroughly combined (Note, if using an electric mixer, beat on low speed) Do not let the mixture become frothy as this will spoil the creamy, even texture of the cheese cake. Stir in the raisins, reserving a few for decoration. Pour the mixture into the tin on top of the biscuit base. Set the tin on the baking sheet and bake for 40 minutes. Stir the remaining soured cream, then carefully pour it over the top of the cheesecake. (The top will still be fragile so if you need to spread the soured cream, do this gently). Bake for a further 15 minutes or until the cheesecake is set but still slightly wobbly in the centre. Remove from the oven and run a round-bladed knife around the inside of the tin to loosen the cheesecake. Leave to cool in the tin, then cover and chill overnight, before unmoulding and scatter with the reserved raisins. 12

13 Men Only - Sticky Orange Marmalade Cake Ingredients: To finish: For the sponge 175 g unsalted butter 175 g caster sugar 3 large eggs at room temperature, beaten. 175 g self-raising flour ½ teaspoon baking powder Pinch salt 3 tablespoons chunky Seville orange marmalade 2 tablespoons full-fat or semi-skimmed milk 3 tablespoons chunky Seville orange marmalade 100 g icing sugar 2 tablespoons warm water 1 x 20 cm round, deep cake tin or springclip tin, greased and the base lined with baking paper. Preheat oven to 180 deg C/350 deg F/ Gas Mark 4. Cooking temperatures and length of cooking time may vary for fan ovens. Always consult your Oven manual. Put the soft butter into a mixing bowl and beat with a wooden spoon or electric mixer for 1 minute or until creamy. Gradually beat in the sugar, the continue beating until the mixture becomes paler and fluffy. Gradually add the eggs, beating well after each addition; add a tablespoon of the flour with the last portion of egg. Sift the remaining flour, the salt and baking powder into the bowl and gently fold into the mixture with a large metal spoon. When thoroughly combined add the marmalade and milk and stir in. Spoon the mixture into the prepared tin and spread evenly. Bake for minutes or until a good golden brown and firm to the touch. Run a round-bladed knife around the inside of the tin to loosen the cake, then carefully turn out onto a wire rack. Gently warm the second portion of marmalade and brush over the top of the warm cake. Leave to cool completely. Sift the icing sugar into a bowl, add the warm water and mix to a smooth runny icing using a wooden spoon. Swirl the icing over the cake and let it run down the sides the chunks of marmalade will stick up through the icing. Leave to set. Store in an airtight container. 13

14 17 and under Cookery Recipe Coconut Macaroons (Note this recipe is for 12 pyramid s only 6 are required for the show and the ingredients may be halved if you wish) Ingredients. 200 grams sweetened shredded coconut 1 large egg white, at room temperature ¼ teaspoon vanilla extract Pinch of salt 100 mls coconut milk. To finish 100 grams dark chocolate, roughly chopped 1 baking sheet, lined with baking paper. Put the coconut into a mixing bowl. In a smaller bowl lightly beat the egg white with the vanilla and salt until slightly frothy, then add to the coconut. Add the coconut milk and mix all the ingredients together with a wooden spoon until thoroughly combined. Cover the bowl and leave to stand at room temperature for 30 minutes. Preheat the oven to 180 C/350 F/Gas mark 4. Give the mixture a stir, then spoon a tablespoon onto the prepared baking sheet. Dip your fingers in cold water and shape the mixture in to pyramid s (Note these ingredients should make approx pyramids) Place them slightly apart on the sheet to allow for spreading. Bake for minutes or until the peaks of the pyramids are golden brown and firm. Remove from the oven and leave the macaroons to cool on the baking sheet. Meanwhile, put the chopped chocolate into small heatproof bowl and melt gently over a pan of steaming hot, but not boiling water. (Note: don t let the base of the bowl touch the hot water) Remove the bowl from the pan. Carefully peel the macaroons off the lining paper and dip the bases in the melted chocolate Leave to set on a clean sheet of non-stick baking paper. Store in an airtight container. Select 6 Coconut macaroons of similar shapes and size and put them on a ceramic plate for judging. 14

15 Entry Form For one Entrant only Please Photocopies of entry form acceptable for those sharing a schedule Each year exhibitors are disappointed because of their errors in filling in this form Please check it carefully. Note: Entries on the day are the responsibility of the exhibitor Entries placed in incorrect sections cannot be judged and will be void. Please circle on this form the number of the individual classes in which you intend to exhibit and send to: Mrs. Abigail Bird, 1 The Rookery, Blandford Road, Coombe Bissett, Salisbury SP3 4LQ Any queries telephone, Ann Hewlett Or may be left at Coombe Bissett Stores, by kind permission of Charles May By Wednesday 10 th September, 2014 No entries will be accepted after this date (Note: 5 p.m. if left at Coombe Bissett Stores) Name Telephone No.. Address Age (Classes ).. 15

16 Coombe Bissett & Homington Garden Club The Club is affiliated to the Royal Horticultural Society and to the Dorset, Hampshire & Somerset Federations Of Horticultural Societies Chairman: Dr Alastair Lack. Secretary: Mrs Debbie James Treasurer: Mrs Val Compton. Programme Secretary: Mrs Daphne Woolnough Committee: Mrs Sue Kittermaster. Mrs Jan Pickford. Mrs Louise Hartgill. Show Secretary: Mrs Ann Hewlett Interesting talks have been arranged this year on 3rd Monday of the month in Coombe Bissett & Homington Village Hall. 16th June GARDENING ON CHALK By Ray Broughton 7.15pm (An excellent speaker as those who heard him last year will confirm) 21st July 7.15pm ROSES TO CLIMB OR NOT TO CLIMB By Dinah Lindon-Critchley ( All you will ever want to know about roses!) 18th August 7.15pm PONDS AND BOG GARDENS By Sandy Worth (Do you need help to create a feature or just wanting to know how to maintain and plant your pond- Come and find out) 13th September FLOWER SHOW 2014 Come and join us. Visitors are especially welcome! Subscriptions per year. Visitors