FRITTENDEN GARDENING SOCIETY Spring Show 2016 From our visit to Helen Yemm Including schedules for Spring & Autumn Shows Programme of visits, Annual Talk and AGM Membership : 5 Individual 10 Family All information also available on the website: www.frittendengardeningsociety.co.uk
Frittenden Gardening Society Committee President: Sue Martin 852425 Chairman Duncan Rouse Rose Cottage 852232 Treasurer Nicola Robinson Horsemill Barn 852488 Secretary Patricia Palmer Chanceford Cottage 852430 Show Diane Campos Weaversden 852261 Secretary Subs. Sec. Colin Reeves Swy-y-Plant 852201 Website Rosalind Riley Broad Oak House 852317 Margaret Knight Poundhill House 852322 The committee meets several times a year and welcomes new ideas or suggestions for future visits, show recipes, offers to host a visit or comments concerning the website or programme of events. FGS holds a Spring and an Autumn Show. Entry forms and fees should be submitted by the Wednesday evening preceding the show, to allow time for organisation of vases, paperwork etc. Points are given to all placed entries and trophies awarded accordingly. Entries must be brought to the hall between 8am and 9.30am prompt on the morning of the show and the hall vacated by 9.45am to allow judging to take place at 10am. All trophies are perpetual and must be returned to the Show Secretary at least 3 days beforehand. 2 Bumbles Plant Centre, Tolehurst Farm, on the A229 between Staplehurst and Cranbrook. TN17 2BP Telephone 01580 720940 Bumbles is proud to support Frittenden Gardening Society. We look forward to seeing you all throughout the next year. Please remember to bring your FGS Membership card to continue receiving your 10% discount. Please ask in store about our Loyalty Card. 11
Spring Show entries Spring Show Awards and Trophies Current holders 2015 By Wednesday 23rd March 2016 Name:.. Telephone:.E mail:... No of entries x 30p= Classes: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 Children s Classes Free of Charge Open class entries 50p Autumn Show entries by Wednesday 31st August 2016 Name:... Telephone: E mail... No of entries x 30p= Classes: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 2728 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 Children s classes Free of Charge Open class entries 50p Wordsworth Cup For daffodils Duncan Rouse Spring Blooms Cup Margaret Knight Floral Art Cup Greta Freeman/Sue Betts Joyce Newstead Cup Duncan Rouse Spring Show Trophy Duncan Rouse/Margaret Knight Kitchen Cup Bernie Cooper Awarded to member gaining most points in classes 1-8 Awarded to member gaining most points in classes 9-18 Awarded to member gaining 1st Prize in classes 21 and 22 Awarded for best floral exhibit in the show Most points gained overall Awarded to member gaining most points in classes 26-29 10 3
Daffodil definitions Trumpet Trumpet/Corona as long or longer than petals. A handy guide Tips for Showing is available free of charge to any member who would like more details on how to show vegetables, flowers and cookery exhibits. This can also be found on our website: www.frittendengardeningsociety.co.uk We can also loan out a copy of the RHS Horticultural Show Handbook which gives further information. Large Cupped Cup/Corona more than ⅓ but less than equal to the length of petals. Small Cupped Cup/Corona not more than ⅓ length of petals. Please circle the class numbers on the entry form to show which classes you wish to enter. Each class entry costs 30p. Only the Open classes can entered on the day and cost 50p per class. Please deliver your completed entry form and monies on the Wednesday before the show to: Diane Campos, Weaversden, Biddenden Road, Frittenden,TN17 2EP Or you may email campos@intamail.com with your entries by the Wednesday and deliver the monies in a named envelope on the day. Please allow enough time to stage your entries and ensure you leave the hall by 9.45am 4 9
Mocha Cookies 1 egg 2 tbspn golden syrup 100g unsalted butter 80g giant chocolate buttons 200g self raising flour 3 tspn coffee powder 100g light brown sugar 1. Heat the oven to 180 C/Gas mark 4, grease and line a baking tray. 2. Cream together the butter, sugar and coffee. 3. Add the egg, golden syrup and stir well. 4. Add the flour and mix again. 5. Drop spoonfuls of mixture onto baking tray and press choclate button into centre. 6. Bake for approx. 7 minutes. 7. Display 6 cookies on a doily on a white plate. Vegetarian Sausage Rolls 1 pkt ready to use puy lentils 2 shallots, finely chopped 150g chopped mushrooms 50g breadcrumbs 1 tbspn oil ¼tspn paprika and a veg. stock cube 2 tbspn chopped parsley 375g puff pastry 1 tspn chopped thyme 2 eggs beaten 2 tbspn plain flour 2 tbspn milk 1. Preheat the oven to 200 C, Gas mark 6. 2. Gently fry the shallots in oil for several minutes then add the mushrooms and herbs. Season well and and crumble in ½ stock cube. 3. When mushrooms have released their liquid and shallots quite soft remove from heat, add breadcrumbs and lentils, mix together. 4. Stir in half the beaten egg. 5. Roll out the pastry to 15 x 10 and cut into 2 strips. Spoon filling down the centre of 2 strips, then roll each strip over the filling sealing with a drop of milk. 6. Cut each long roll into 5 sections then brush with a little egg. 7. Bake for 25-30mins until puffed and golden, then leave to cool. 8. Display all 10 on a white plate. 1. 3 Trumpet daffodils - 1 variety 2. 3 Large- cupped daffodils 1 variety 3. 3 Small-cupped Daffodils-1 variety 4. 3 Multi-headed Daffodils 1 variety 5. 3 Double Daffodils - 1 or more varieties 6. 3 Miniature Daffodils - 1 or more varieties 7. 3 Miniature multi -headed Daffodils 1or more varieties 8. 5 different Daffodil heads displayed on a bed of moss in a drip tray (provided) 9. 3 stems Tulips -1 or more varieties 10. 5 stems Primula - 1 or more varieties, without leaves and in own vase 11. 5 stems Polyanthus -1 or more varieties, without leaves and in own vase 12. 3 stems of shrubs in flower - 1 or more varieties 13. Any bulb or bulbs grown in pot by competitor 14. 3 stems any other Spring flower, bulbs, rhizomes or corms only, not daffodils or tulips Spring Show Schedule Easter Saturday 26th March at 3pm 15. 5 Pansy or viola heads placed on sand in a saucer -1 or more varieties 16. 1 Camellia bloom (single or double) - displayed in a saucer of water 17. 3 heads of Hellebores floating on water, own bowl 1 or more varieties 18. A collection of Spring flowers from Exhibitor s garden, including shrubs in own container. Only1 representative from each family e.g. 1 daffodil, 1 tulip etc. Attach a numbered list of different kinds. 8 5
Vegetables 19. 3 specimens of any 1 winter vegetable 20. 3 sticks of untrimmed rhubarb (forced eligible for more points) Floral Art 21. An arrangement of Spring flowers 22. An arrangement using mainly foliage. Pot Plants 23. A pot plant judged on its flowers (in exhibitor s care for at least 3 months) 24. A pot plant judged on its foliage (in exhibitor s care for at least 3 months) 25. An orchid in a pot (in exhibitor s care for at least 6 months) Cookery use non commercial jars. FGS Recipes for 2016 Apricot and Yoghurt Cake 75ml sunflower oil 150g plain yoghurt 2 large eggs 210g plain flour 150g caster sugar a little milk 125g dried apricots chopped 1½ tsn baking powder 75g icing sugar 1 tsp vanilla essence 1-2 tbsn lemon juice 1.Preheat oven to 180 C, gas mark 4. Grease and line a 900g loaf tin. 2. Whisk together the oil, yoghurt, caster sugar, eggs and vanilla extract. 3. Stir in flour, baking powder and apricots to make a thick batter. 4. Pour into loaf tin and bake for 50-55 minutes until cooked. 5. Leave to cool a little then remove from tin and allow to cool completely. 6. Mix together the icing sugar, lemon juice and then glaze the cake. 7. Display on a doily on a white plate. 26. Apricot and Yoghurt cake 27. Knackerbrod 28.1x 1lb jar of chutney, label with date made 29.1x 1lb jar of marmalade, label with date made 30.1 jar of freshly made lemon curd -use cellophane lid. Photography 31. A photograph of Autumn Colour Knackerbrod 120g wholemeal or spelt flour 70g Sunflower seeds 70g Sesame seeds 40g Linseeds 50ml rapeseed oil 250ml boiling water ¼tsp salt Children s Classes (no entry fee) 32. A bunch of flowers made primarily from paper 33. A model animal made from sweets cocktail sticks etc. permitted The Daffodil Challenge 34. 5 daffodils bulbs grown in a pot as supplied at the AGM Open Classes 50p entry on the day 20 Daffodil stems in own container. 1 or more classes and varieties Any flower not in schedule 1.Preheat the oven to150 /Gas Mark 3. 2.Mix all dry ingredients together. 3.Add the oil and boiling water. 4.Mix thoroughly then allow to cool a little. 5.Roll out between 2 sheets of baking paper until very thin, shaping into a square. 6.Sprinkle with sea salt. 7.Bake for 1 hour until nicely browned and dry. 8.Cut into oblongs and allow to cool. 9.Display 6 oblongs on a white plate. 6 7