Autumn Show

Admission Free

Bring & Buy Plant Sale

Autumn Show

The VIAN CUP (Holder: J Gilbert) will be awarded to the most successful
exhibitor in Class 112.
The BOB BELL TROPHY (Holder: J Gilbert) will be awarded to the most
successful exhibitor in Classes 101 – 111 and 113 – 119.
The SOCIETY BEST VEGETABLE CERTIFICATE. Awarded for the best
vegetable exhibit. (Awarded to I Haussauer in 2019)
The ARTHUR JOHNSON TROPHY (Holder: Mrs A Haussauer) Awarded to the
most successful dahlia exhibitor in classes 134-139.
The REG ELLIOTT TROPHY (Holder: S Amos) will be awarded for the best
exhibit in Class 142.
The COUNTESS OF BRECKNOCK CUP (Holder: Mrs A Haussauer) will be
awarded to the most successful exhibitor in Classes 128-148.
The W.A.COYTE ANNUAL CHALLENGE CUP (Holder: Mrs A Govier) awarded
to the most successful exhibitor in Classes 144 – 148.
The LADY SKELHORN TROPHY (Holder: S Amos) will be awarded for the best
exhibit in Classes 101-148.
The FLORAL CUP (Holder: Mrs M-C Keyser) will be awarded to the most
successful exhibitor in classes 149-151.
The COOKERY CUP (Holder: Mrs H Brown) will be awarded to the most
successful exhibitor in classes 152-157.
The BETTY COYTE TROPHY (Holder: Harrison Gooding) will be awarded to the
most successful exhibitor aged 7 and under in classes 158 -160.
The CHESTNUT CUP (Not awarded in 2019) will be awarded to the most
successful exhibitor aged 8-13 years in classes 158 -160.

Autumn Show entries must be in by Wednesday 1 September.
Staging 7:45 – 10:00 am. Show opens 2:00 – 4:00 pm.

SECTION A – VEGETABLES, FRUIT AND FLOWERS
Judges: Mr N Hope, Addlestone & Mrs S Holroyd, Havant. Judging starts at 10:00
Prizes: Class 119 1st – £1.50 2nd – £1.00 3rd – 50p
Other Classes 1st – 50p 2nd – 30p 3rd – 20p

Each entry in Classes 101 – 118 and 123 – 127 shall comprise one cultivar.
Class
101 Beans, runner, with stalks – six pods.
102 Beetroot, red, cylindrical or globe – three.
103 Cabbages – two.
104 Carrots – three, long pointed or stump rooted – to be pointed equally.
105 Leeks – three.

Class
106 Onions, 250g or over, ripened, trimmed & necks to be tied – three.
107 Onions, under 250g, ripened, trimmed & necks to be tied – three.
108 Onions, red, under 250g, ripened, trimmed & necks to be tied – three.
109 Parsnips – three.
110 Potatoes, white cultivar – five.
111 Potatoes, coloured cultivar – five.
112 Shallots, exhibition, necks to be tied – six
113 Shallots, pickling, under 30mm diameter, necks to be tied – six.
114 Tomatoes, medium, 60mm diameter approx., with calyces attached – five, not staged in sand
115 Tomatoes, small fruited, not exceeding 35mm diameter (use gauge provided), with calyces attached – five, not staged in sand
116 Tomatoes, any other kind, with calyces attached – five, not staged in sand
117 Sweetcorn – two cobs.
118 Any other vegetable – minimum of two of a kind.
119 A basket or other container of vegetables for display. Space allowed 750mm by 750mm. To be judged for effect.
120 One flower stem and one vegetable.
121 Longest runner bean.
122 Heaviest pumpkin.
123 Blackberries with stalks – fifteen on a plain white plate.
124 Any soft fruit other than blackberries – fifteen on a plain white plate.
125 Apples, cooking – five.
126 Apples, dessert – five.
127 Any fruit other than soft fruit or apples – minimum two of a kind.
128 Roses, large flowered – one specimen bloom.
129 Roses, large flowered – three blooms, one vase.
130 Roses, cluster flowered – three stems, one vase.
131 Chrysanthemums – three blooms, one vase.
132 Chrysanthemums, spray – three sprays, one cultivar, one vase.
133 Chrysanthemums, spray – three sprays, mixed cultivars, one vase.
134 Dahlias, decorative – three blooms one vase.
135 Dahlias, cactus or semi-cactus, – three blooms one vase.
136 Dahlias, pompon (not over 55mm) – five blooms, one vase.
137 Dahlias, collerette – five blooms, one vase.
138 Dahlias, waterlily – five blooms, one vase.
139 Dahlias, mixed, to be judged for quality – five blooms, one vase.
140 Perennial Asters (including Michaelmas Daisies) – three spikes, one or more cultivars, one vase.

Class
141 Cut flowers, mixed – one vase.
142 Cut flowers – three distinct kinds, separate vases.
143 Shrubs – three stems, distinct kinds.
144 Fuchsia – pot not to exceed 200mm.
145 Pot Plant, flowering, not fuchsia or orchid – pot not to exceed 200mm.
146 Pot Plant, foliage – pot not to exceed 200mm.
147 Orchid – pot not to exceed 200mm.
148 Chilli- one, grown from cutting purchased at the Society’s Spring Show.
Pot not to exceed 200mm, one exhibit per exhibitor.

SECTION B – FLOWER ARRANGEMENT
Judge: Mrs R Lanning, Selborne
Prizes 1st 50p 2nd 30p 3rd 20p
Use of accessories allowed.

Class
149 For Beginners (see page 5 for definition): A foliage arrangement
150 Open: Ring of Fire
151 Open: Barking Mad

SECTION C – COOKERY
Judge: Mrs C Hooker, Camelsdale
Prizes 1st 50p 2nd 30p 3rd 20p
Entries in Classes 153 – 157 must be covered in cling film.

Class
152 Marrow & Ginger Jam
153 Mini pizzas – three
154 Lemon & Olive Oil biscuits – five. See recipe page 13
155 Custard Tarts – three
156 Sticky Toffee pudding – three squares with sauce
157 MEN ONLY – Tea bread – 2lb loaf tin

SECTION D – CHILDRENS CLASSES.
Judge: Mrs R Lanning, Selborne
Prizes 1st 50p 2nd 30p 3rd 20p
Classes will be divided between ages 7 and under, and 8-13 inclusive.
Please state age on entry form. Entries must be entirely made by the exhibitor.

Class
158 Space Rocket in any medium
159 Photo of a garden (maximum size A4)
160 Jam Tarts – three

Recipes and ingredients

Autumn Show – Class 154

Lemon & Olive Oil biscuits

Ingredients

1 lemon – zest and juice
150g sugar
180g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
pinch of salt
75ml olive oil
1 egg

Optional – ½ tsp ground black pepper

Method

1. Preheat oven to 200c/180c fan/gas mk 6.
2. In a large bowl, stir the lemon zest into the sugar & leave to infuse for
a few minutes.
3. In a separate large bowl, mix together plain flour, baking powder,
bicarbonate of soda, salt, and ground black pepper (if using).
4. Add olive oil, egg and lemon juice to the sugar mix. Beat until smooth.
5. Add the flour mixture and beat until just combined.
6. Optional: leave the dough in the fridge for a couple of hours.
7. For each biscuit – measure out one rounded dessertspoon of dough and
roll into a ball.
8. Place onto a lined baking tray and flatten slightly.
9. Bake for 10-12 mins. The biscuits should still look quite pale when baked.
10. Remove from the oven and leave to rest for a few minutes before
transferring to a cooling rack.

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Date

Sep 04 2021

Time

2:00 pm - 4:00 pm

Location

Church Centre
24 Portsmouth Rd, Liphook, Hampshire GU30 7DJ