Haywards Heath Horticultural Society

 

Summer Show 2012

 

Saturday 30th June 2.00 - 4.30pm

 

Awards

 

The James Box Cup

For the winner of Class 1

 

The Percy Kent Challenge Cup

For the winner of Class 3

 

The National Sweet Pea Society Medal

For the best vase in Classes 1-7

Classes 1 - 2 are sponsored by Roy Hayward

Prize money in Class 1 - 1st £3.00 2nd £2.00

Prize money in Class 2 - 1st £1.50 2nd £1.00

 

The Lynn Vivash Trophy

For the exhibitor gaining most points in Classes 8-14

 

The Len Wyles Memorial Trophy

For the best bloom in the Rose Classes 8-17

 

The Buxshalls Challenge Trophy

For the winner of Class 12

 

The John Foyle Rose Bowl

For the exhibitor gaining most points in Classes 15-17

 

The Royal National Rose Society Bronze Medal

For the best vase of Roses

 

The Pucknell Memorial Trophy

For the best vase of Mixed Flowers Class 21

 

The Bert Manvell Trophy

For the best exhibit of Delphiniums

 

The Coronation Challenge Bowl

For the winner of Class 38, one pot of Lilium

 

The Eileen Pratt Summer Trophy

For the winner of Class 39

 

Winner of Class 48 - Members Class for Potatoes £5.00 prize - sponsored by Janet Bowell

 

The Hodge Tankard

For the exhibitor gaining most points for Fruit

 

The Ogilvie Cup

For the exhibitor accumulating most points for Vegetables in the Spring & Summer Shows, plus a prize of £5.00 - sponsored by Joke Sinclair

 

A Certificate of Merit & a £5.00 prize For the best exhibit in Floral Art Classes - sponsored by Graham & Rose Hurst

 

A Certificate of Merit & a £5.00 Prize For the best exhibit in Cookery Classes - sponsored by Alan Colgate

 

A Certificate of Merit & a £5.00 Prize For the best exhibit in Photography Classes - sponsored by Rosie Mack

 

Prizes:     only as stated above)

 

Staging:  See Show Rules 2012

 

Sweet Peas

Class

1  Six vases Sweet Peas, distinct, 6 stems in a vase

2  Two vases Sweet Peas, distinct, 9 stems in a vase

3  One vase Sweet Peas, 9 stems, mixed

4  One vase Sweet Peas, 6 stems, white or cream

5  One vase Sweet Peas, 6 stems, pink or salmon

6  One vase Sweet Peas, 6 stems, scarlet, crimson, magenta or cerise

7  One vase Sweet Peas, 6 stems, mauve, blue or lavender

 

Roses

 

8  One vase Cluster Roses, 3 stems and one vase of Hybrid Tea Roses, 3 blooms, any variety/ies

9  Two vases of Hybrid Tea Roses, 2 distinct varieties, 3 blooms of one variety per vase

10  One vase of Climber or Rambler, 3 stems

11  A box of 6 Hybrid Tea Rose Blooms, at least 3 varieties

12  One vase of 3 Hybrid Tea Roses, all different varieties

13  One variety of Rose, 3 stems, showing bud, half open & fully open stage in one vase

14  One vase of 3 stems of any other Rose not listed above

15  One specimen Rose

16  One vase of Roses, Hybrid Tea, 3 blooms, any variety/ies

17  One vase of Cluster Roses, 2 stems, any variety/ies

 

Miscellaneous

 

18  One Scented Rose, any variety, to be judged for strength of perfume (one prize only - £2.00)

19  One pot Orchid (one prize only - £2.00)

20  One vase of Pinks, 6 stems

21  One vase of Mixed Flowers cut from open border, to be judged for variety and quality

22  One vase of Delphiniums, three spikes (one prize only - £2.00)

23  One spike of Delphinium - Blue or Mauve

24  One spike of Delphinium - Pink or Red

25  One spike of Delphinium - White or Cream

26  One dish of Delphinium Florets - one colour

27  One dish of Delphinium Florets - mixed colours

28  One tuberous-rooted Double Begonia in flower - pot not to exceed 3 litres

29  One vase of one kind of Perennial Flowers, not mentioned in the Summer Schedule, not more than 5 stems

30  One vase of Shrub(s) in bloom, 3 stems

31  One Flowering Pot Plant, for which there is no separate Class - pot not to exceed 3 litres

32  One Foliage Pot Plant for which there is no separate Class - pot not to exceed 3 litres

33  One pot Cactus - pot not to exceed 3 litres

34  One pot Succulent - pot not to exceed 3 litres

35  One vase of Sweet Williams, 6 stems

36  6 Pansies or Violas, in individual containers supplied on the show bench

37  One specimen stem Lilium

38  One pot Lilium - pot not to exceed 30cm diameter

39  Vase of Annuals 6 stems

40  A Floral Item not included in any other Class, but not any pot plant included in other classes in smaller or larger pot

41  One pot Ivy Leafed Geranium/Pelargonium - 3 litre pot maximum

42  One pot Zonal Geranium/Pelargonium - 3 litre pot maximum

43  One pot Regal Geranium/Pelargonium - 3 litre pot maximum

44  Family Choice, a basket or trug with a combination of seasonal vegetables and/or fruit or flowers

 

Vegetables

 

45  A dish of Peas - 9 pods

46  A dish of Broad Beans - 9 pods

47  A collection of 3 kinds of Vegetables, quantity and points in accordance with the table given under Show Rules

48  Members Special Class for 5 largest ‘Pentland Javelin’ Potatoes  

49  4 white Potatoes

50  4 coloured Potatoes

51  2 Lettuces, with roots wrapped

52  A dish of any other Vegetable - one kind

53 A bunch of 3 kinds of Herbs in a vase

 

Fruit

54  A dish of 12 Raspberries

55  A dish of 12 Strawberries

56  A dish of 12 Gooseberries

57  A dish of 12 strigs of Currants one colour

58  A dish of any other Fruit

     Note: Classes 54,55 & 56 must be complete with stalks

 

Floral Art

     An exhibit is plant material, with or without accessories.

59  Heatwave - width 75cm

60  Arrangement depicting a Book Title - width 50cm

61  Compliment to Silver - width 20cm

 

Cookery

62  Syllabub

63  Bread - state ingredients

64  Lemon Curd  

65  6 Chocolate Brownies

66  Carrot Cake

67  Cheese and potato pie - Recipe as follows:

Grease 20cm pie tin - heat oven to 180º / Gas Mark 4

Ingredients

Pastry: 495g plain flour, 2 tsp baking powder, ½ tsp salt, 120g unsalted butter, 1 egg yolk, 50g parmesan cheese, 120ml water,

1 beaten egg for glazing

Filling: 1 large potato, peeled and cubed, 2 finely sliced onions, 1 tbsp plain flour, 50ml milk, 50ml double cream, 150g grated

cheddar cheese, ½ tsp English mustard, ½ tsp cayenne pepper, salt and pepper.

Method: Pastry: Mix in processor or by hand, flour, baking powder, salt, butter and egg yolk until mixture resembles breadcrumbs. Add parmesan and stir. Add water until mixture comes together as a dough. Wrap and chill for 1 hour.

Filling: Cook potato pieces for 10-15 mins until tender, drain and set aside.

Cook sliced onions, sprinkle with flour, add milk and cream and cook for 3-4 minutes stirring continuously until smooth and thick. Add potato pieces, grated cheese, mustard and cayenne pepper and stir well. Season and set aside.

Method: Roll out two thirds of pastry, line pie tin and bake blind in oven for 10-15mins.

Remove from oven and cool. Pour in the filling. Roll out rest of pastry and place lid on top of filling. Seal and trim the lid. Make a hole in the lid and glaze with beaten egg. Cook for 25-30 mins or until golden brown.

 

 

Photography

 

Prints to be no larger than 6” x 4”, if mounted on a card the over all size should not exceed 7” x 5”

68 Glamorous grandparent

69 Texture

70 Abstract design

71 A face to remember

72 Haywards Heath 2012

 

 end

Welcome!

 

“We grow things!”