Show Schedule

 

Word version: 2020 Show Schedule

PARTRIDGE GREEN HORTICULTURAL SOCIETY

Schedule for

 SUMMER SHOW

(Open to non-members)

SATURDAY 1st AUGUST 2020

Staging  9.00a.m. until 10.30a.m.

Judging 11 a.m.

Show opens to the Public @ 2.00 p.m.

Cup presentations @ 4.00 p.m.

Raffle & Auction @ 4.15 p.m.

 

PHOTOGRAPHS: Please note that the Show is a popular local event and there may be a range of photographers taking photos. These images may be used in a variety of ways, personal use, publicity and reporting and on the Society’s website. If any person has an objection to having their image used they may contact a committee member at the time of the Show. Please note the Society can only be responsible for photographs officially taken on their behalf.

 


SCHEDULE

PLEASE DO NOT HESITATE TO ASK THE SHOW SECRETARY OR A COMMITTEE MEMBER IF YOU NEED GUIDANCE.  CONTACT DETAILS ARE ON THE ‘COMMITTEE’ PAGE

SECTION 1 – VEGETABLES & FRUIT

***For numbers for ANY OTHER vegetable or fruit as in 16 & 20 please refer to Vegetable and Fruit Display guidance page.

Guidance for Exhibitors of Vegetables and Fruit

  • Uniformity of size and shape is very important; the biggest may not be the best.
  • All entries should be clean; root vegetables should be washed but never scraped or brushed.
  • Beetroot, Carrots and Parsnips should be cut to leave tops of leaves and stalk which should be tied.
  • Rhubarb should have 3” of leaf remaining.
  • Runner Beans and Dwarf Beans should be exhibited with stalk attached.
  • Tomatoes shown with calyx attached.
  • Onions and Shallots should be ripe, firm and uniform with roots cut off, tops cut back and bound with raffia.
  • Potatoes should be medium sized for the cultivars and equally matched with no scab, pests, diseases or deep eyes.
  • Cabbages and Cauliflowers should have solid heads of even size. Cauliflowers should have leaves cut back to the front of the curd.
  • Courgettes may be shown with or without flowers with stems trimmed to 1cm approximately above the fruit.

  1. Four Dwarf Beans
  2. Four Runner Beans
  3. Three Beetroot
  4. Three Carrots
  5. Four Pea Pods
  6. Two Cucumbers
  7. Two Leeks
  8. Three Courgettes
  9. Four Onions
  10. Ugliest Vegetable
  11. Two Garlic Bulbs
  12. Four Potatoes
  13. Longest stick of Rhubarb (reduce leaf to 2”/ 50mm max- this will not be incl. in overall length.
  14. Four Tomatoes
  15. Ten cherry/small fruited tomatoes The N.V.S. Medal will be awarded to the winner of this category
  16. Dish of any other Vegetable NOT mentioned above (for numbers please refer to Vegetable & Fruit Displayed’ pages)
  17. Plate of four apples
  18. Plate of twelve berried fruit with stalks attached
  19. Plate of four stoned fruit with stalks attached
  20. A plate of any other fruit NOT mentioned above (for numbers please refer ‘Vegetable & Fruit Displayed’ pages)
  21. Four Runner Beans – NOVICE ONLY ( See Rule 13)
  22. Four Tomatoes – NOVICE ONLY ( see rule 13)
  23. Four dwarf beans – NOVICE ONLY  “
  24. Three Carrots – NOVICE ONLY “
  25. Three Courgettes – NOVICE ONLY “
  1. Heaviest root of Potatoes grown in a bag. (Potato and bag provided at the March meeting.)  Complete bag as grown to be bought to the Show for weighing. Foliage may be removed.
  1. COLLECTION OF VEGETABLES IN A BASKET OR TRUG Basket of vegetables for the kitchen arranged for effect. Not to exceed 18”x12”

SECTION 2- FLOWERS

Guidance for Exhibitors of Flowers

  • Check the Schedule carefully for the type of cultivars, colour, size and number of blooms required. In some classes extra foliage is allowed, otherwise use only the flowers own foliage.
  • Flowers should be fresh, fully developed, good quality blooms. They should be true to type, of good colour, well angled and evenly spaced on strong stems.  Flower and foliage should be free of blemishes.
  • Choose a vase (supplied by the Society on show day) which is in proportion to the number and height of stems and display each bloom to advantage. Don’t forget the water and remember the Judge will pick up every vase.
  • When exhibiting Sweet Peas, Roses, Dahlias and Gladioli, the variety should be displayed if known.
  • If possible please name variety of Roses, Dahlias & Gladioli

ROSES

  1. One large Exhibition HT Rose – Any colour
  2. Two Sprays of cluster flowered Floribunda Rose
  3. Most highly scented Rose (judged on scent only)
  4. Two large HT Roses – any type or varieties

DAHLIAS

  1. One bloom, Giant or Large , (greater than 220mm – 8.5” diameter)
  2. Three blooms, Small or Medium (115mm-220mm – 6” to 8.5” diameter)
  3. Three blooms, Pompon and or Miniature ( up to 115mm-6” diameter)
  4. One bloom Small or Medium (115mm- 220mm -6” to 8.5” diameter)
  5. One bloom Pompon or Miniature( up to 115mm-6” diameter)
  6. Three blooms any Dahlia , ( can be mixed ) NOVICE (See Rule 13)

GLADIOLI

  1. One spike medium or small flowered
  2. Two Spikes, any variety/ies
  3. One spike NOVICE ONLY

SUMMER FLOWERS

  1. Any variety of Orchid in bloom, max 7” pot.(must be grown in a pot and have been in your possession for at least 3 months)
  2. Vase of five stems of one variety, any garden flower not mentioned elsewhere in the schedule.
  3. A specimen flowering pot plant not mentioned elsewhere in the schedule – max 7” pot.
  4. A bunch of mixed culinary herbs in a container. (without flowers) Please name if possible.
  5. Vase of 5 Zinnias
  6. Vase of 5 Sunflowers
  7. Vase of 5 Sweet Peas.
  8. Floating flower heads ( container width 12”/30cm max)
  9. One specimen succulent or cacti– one plant in a pot not exceeding 7”
  10. One branch of flowering shrub.
  11. One specimen garden flower.
  12. One specimen foliage plant – max 7” pot.
  13. A vase of mixed annuals
  1. PARTRIDGE GREEN TOP VASE COMPETITION

To be displayed in an area 24” sq.  A vase of mixed flowers containing a total of between 5 and 10 items taken from a minimum of two different kinds of plants. These must show flowers ONLY (not seed heads or berries) and no accessories are permitted.


Guidance for Exhibitors of Floral Art

  • Floral Art arrangements should be displayed in water retaining material unless otherwise specified.
  • An exhibit is plant material with or without accessories using fresh flowers and foliage except when otherwise stated.
  • Materials may be bought.
  • EXHIBITS MUST NOT EXCEED THE SIZE SPECIFIED. If the dimension is as overall (as with a miniature or petite exhibit) the height, depth and width are all taken into account

 SECTION 3 – FLORAL ART

  1. Back in time for tea – Petite exhibit not exceeding 9”/23cms MAX all round
  2. Beach Combing – 18”/45cms MAX wide.
  3. Fireworks – 24”/60cms MAX wide
  4. Box of Delights 12”/30cms MAX wide.

Guidance for Exhibitors in Domestic Section

       Preserves:

  • Use plain glass jars, NO Commercial jars or lids to be used. State type of preserve and full date of manufacture.
    Jams, Marmalades or Jellies –new twist top or waxed disc covered with cellophane top (when cold).
  • Lemon Curd – Waxed disc with cellophane cover.
  • Vinegar preserves – twist top with plastic lining or pliable press-on top. Must be at least 3 months old before exhibiting.
  • Make sure all jars are full to the top.

——————————

  • No packet mixes should be used and no item to be displayed in the container in which it was cooked unless otherwise stated.
  • All cooked entries must be covered in cling film.
  • Wine should be displayed in a plain glass bottle with an easily removable white-topped “T” cork. The wine should be named and dated using a small adhesive label

SECTION 4 – DOMESTIC

  1. One Jar of Raspberry Jam (not less than 340g/12ozs)
  2. One Jar of any Jam not mentioned in this section (not less than 340g/12ozs)
  3. One Jar of Strawberry Jam (not less than 340g/12ozs)
  4. One Jar of Blackcurrant Jam (not less than 340g/12ozs)
  5. One Jar of Jelly (227g/8oz approx)
  6. One Jar of Lemon Curd (227g/8oz approx)
  7. One Jar of Marmalade (not less than 340g/12ozs)
  8. One Jar of Chutney (not less than 340g/12ozs)
  9. One Jar of Honey
  10. Victoria Sandwich – using the 3 egg recipe given
  11. A Marble Cake using the recipe given
  12. A Decorated Hedgehog Cake – using own recipe
  13. A Savoury Flan – using own recipe (8”/ 20cm diameter max.)
  14. A Flask of Gazpacho Soup (name ingredients with exhibit please)
  15. Four pieces of ‘no bake’ Tray Bake – using own recipe
  16. A Bread Loaf of your choice (baked at least the previous day)
  17. Ginger Pear and Almond cake (Gluten Free) using the recipe given
  18. Afternoon Tea for Two- a small selection of cakes and savoury items (12”x 12”/30cmx 30cm space provided)- Judged on presentation and flavour.
  19. Three free-range hens eggs.
  20. Bottle of homemade Wine.
  21. Bottle of fruit infused Spirit
  22. Bottle of non alcoholic drink

Guidance for Exhibitors in Photography Section

  • Photos may be digitally enhanced, but not manipulated.
  • Classes are not open to professional photographers, and photos must not have been bought or offered for sale.
  • Maximum size – 7” x 5”
  • Photos not to be mounted

SECTION 5 – PHOTOGRAPHY

  1. All things Bright and Beautiful – JUNIOR CLASS – 16 years and under
  2. Spider’s Web
  3. Wet and Wild
  4. A Humorous Moment
  5. Something Seasonal

Guidance for Exhibitors in Handicraft Section

  • All exhibits not to have been previously shown
  • Handicrafts must have been completed in the previous two years and not previously shown.

SECTION – 6 HANDICRAFTS

  1. A soft craft, e.g. embroidery, tapestry, quilting, cross stitch, patchwork, lace. (not paper)
  2. Hard craft, e.g. wood, ceramic, pottery, metal. (width not to exceed 60cms/24”)
  3. A Picture using any medium not mentioned elsewhere– 45cms/18” Max
  4. A Limerick.(5 lines, may be typed or handwritten)
  5. A Handmade Greetings `Card
  6. An item of knitting or crochet.
  7. Something using recycled items ( space allowed 12”x12”- 30cmsx30cms.)
  8. An item of Jewellery or Beadwork.
  9. A Decorated Hat
  10. A design for the front cover of the 2021 Yearbook (A5) – All ages
  11. Handwriting (not calligraphy) on an A4 sheet – see below for text

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SECTION 7 – CHILDREN’S

PLEASE STATE AGE ON ALL EXHIBITS.

Age up to and including 11Yrs

  1. Something using Recycled Items (space allowed 12”x12”-30cmsx30cms)
  2. A Decorated Wooden Spoon
  3. A Poster about Climate Change.(max size A4)
  4. A Decorated Egg Shell with Cress growing out of it.
  5. Four Decorated Biscuits
  6. Gingerbread Person- Baked and Decorated
  7. A Miniature Garden in a Seed Tray
  8. Any Handicraft that I made myself
  9. A short Poem, entitled – ‘Bonfire Night’

Handwriting 

My Shadow

I have a little shadow that goes in and out with me,

And what can be the use of him is more than I can see.

He is very, very like me from the heels up to the head;

And I see him jump before me, when I jump into bed.

 

The funniest thing about him is the way he likes to grow-

Not at all like proper children, which is always very slow;

For he sometimes shoots up taller like an India-rubber ball,

And he sometimes gets so little that there’s none of him at all.

 

One morning, very early, before the sun was up,

I rose and found the shining dew on every buttercup;

But my lazy little shadow, like an arrant sleepy-head,

Had stayed at home behind me and was fast asleep in bed.

By Robert Louis Stevenson

 


VEGETABLES & FRUIT DISPLAYED

When judging a collection of vegetables or a class containing mixed vegetables, each kind of vegetable is judged on points, which is governed by the difficulty of producing a perfect dish. The maximum points for a perfect dish will be listed below.

When exhibiting in classes 16 or 20 please use half the numbers quoted below or round up to the next whole number.

VEGETABLES
Numbers Max PtsNumbersMax Pts
12 Asparagus 152 Cucumber, Ridge & Outdoor15
3 Aubergines183 Leeks20
12 Beans, Broad 153 Lettuce 15
12 Beans, Dwarf French 152 Marrows15
12 Beans, Runner 18 5 Onions20
6 Beetroot, globe 155 Onions, each not over 8 ozs 15
6 Beetroot, long 183 Parsnips 20
3 Cabbage 1512 Peas 20
6 Capsicums 15 6 Potatoes 20
6 Carrots, long 20 24 Radishes 10
6 Carrots, other than long 183 Rhubarb, Natural 12
3 Cauliflowers 2024 Salad Onions10
3 Celery, American green 1815 Shallots, Exhibition 18
3 Celery, self-blanching 18 15 Shallots, Max 1” diameter 12
3 Celery, trench 203 Sweet Corn 15
6 Courgettes 1012 Tomatoes 20
2 Cucumber, House or Frame18 3 Turnips 15
FRUITNumbersNumbers
6 Apples 201 bunch Grapes (indoor)20
6 Apricots 162 bunches Grapes (outdoor) 16
5 Blackberries 1210 Medlars8
25 Gooseberries 121 Melon18
25 Raspberries 12 5 Nectarines 20
15-17ozs Red Currants 125 Peaches 20
15-17ozs Blackcurrants 126 Pears20
20 Damsons 89 Plums 16
3 Figs 16 20 Strawberries 16

For a full list of Vegetables and Fruit please consult the R.H.S. Show Handbook

 Posted by at 9:38 pm