Sunday September 17th
Ditton Community Centre, Ditton,
2022 SHOW RESULTS AND REPORT AT THE BOTTOM OF THIS PAGE
Class 1. Members’ Choice (Societies only)
Open only to Affiliated Societies and other organisations affiliated with the K.F.H.S. All exhibits must be either grown, or made, and contributed by not less than two members and must be entered in the name of the respective society.
Choose and exhibit ANY FOUR from the following list. Each item or dish will receive a maximum of 10 points, with a further maximum of 10 points for presentation totalling 50 points overall.
The display must be presented within a green frame (provided), measuring 24in/60cm. x 30in/75cm. Minimal garnishing permitted.
a. A dish of five potatoes, any one cultivar.
b. A dish of vegetables, other than potatoes (See General Rule 12 for quantity).
c. A dish of apples or pears (See General Rule 12 for quantity).
d. A dish of fruit, other than apples or pears.
e. A 1lb/454g. jar of preserve which may include jam, honey, marmalade or chutney, or a
½lb/227g. jar of any curd or jelly.
f. A mounted, painting or drawing illustrating a horticultural or wildlife subject or scene.
g. A baked exhibit.
h. An exhibit of handicraft.
i. A potted plant, flowering, fruiting or grown for foliage.
j. A KFHS show vase of flowers, one cultivar, any number of stems.
Class 2. Onion Championship
Three dishes chosen from the following, one of which must be shallots.
a. Three onions exceeding 1kg. from set or seed.
b. Three onions exceeding 250g. but not more than 1kg. from set or seed.
c. Three onions up to and including 250g. from set or seed.
d. Six shallots, exhibition.
e. Six shallots, pickling – must not exceed 30mm diameter.
Class 3. Potato Championship
A collection of two dishes of potatoes, one white cultivar, one coloured cultivar, five tubers of each.
Class 4. The Federation Tray
A collection of three kinds of vegetables, three of each kind except for beans, peas, shallots and small tomatoes which must be six, displayed within a green frame (provided) internal measurement 24in/60cm. x 24in/60cm. Garnishing and rings may be used.
Class 5. Tap Root Challenge
Three specimen roots, different kinds, selected from the following:
Carrot, long – Carrot, stump rooted – Parsnip – Beetroot, long.
Class 6. “Eight Kinds of Vegetables” One specimen of each, displayed within a green frame (provided) with internal measurements 18in/45cm. x 24in/60cm.
Large onions and small onions allowed, [under 250g]. Long and stump rooted carrots allowed.
Maximum points 10 per item.
Class 7. “Sunday Lunch for Two” A collection of five kinds of vegetables, one of which must be potatoes, together with a tied bunch of culinary herbs. To be displayed in a basket (provided).
8. One dish of potatoes – coloured or part-coloured, five tubers.
9. One dish of potatoes – white, five tubers.
10. Two heads of celery.
11. Leeks – blanched or intermediate, three.
12. Parsnips, three.
13. Carrots, long, three.
14. Carrots, stump rooted, three.
15. Onions exceeding 1kg, from set or seed, five.
16. Onions exceeding 250g. but not more than 1kg, from set or seed, five.
17. Onions up to and including 250g. from set or seed, five.
18. Heaviest onion, suitable for table.
19. Shallots, exhibition, ten.
20. Shallots, pickling, ten. – must not exceed 30mm. diameter.
21. Beetroot, globe, three — approx. 60mm to 75mm diameter.
22. Tomatoes, medium – fruited, approx. 60mm. in diameter, five.
23. Tomatoes, small – fruited, round, must not exceed 35mm diameter, nine.
24. Tomatoes, plum type, five.
25. Runner beans, nine.
26. Courgettes, three.
27. Any other vegetable – one kind (see Rule 12 for number to be staged).
Exhibitors please note: Display boards, plates and baskets etc. are provided for all classes
Class 28. A collection of 15 apples, 3 cultivars, five of each or 10 apples, 2 cultivars, five of each and five pears, any one cultivar. To be arranged within a frame 18in/45cm. x 18in/45cm. (provided).
29. One dish of apples, any culinary cultivar, five fruits.
30. One dish of apples, any dessert cultivar, five fruits.
31. One dish of pears, any culinary cultivar, five fruits.
32. One dish of pears, any other dessert cultivar, five fruits.
33. One dish any other kind of fruit, one cultivar, and quantity to be staged in accordance
with R.H.S listings.
Three vases, three distinct cultivars, three distinct classifications, each vase to contain
one distinct cultivar/variety, three blooms per vase (unless pompons or miniatures then
five blooms in a vase are required).
35. Three blooms, medium decorative, one or more cultivars.
36. Three blooms, small decorative, one or more cultivars.
37. Three blooms, miniature decorative, one or more cultivars.
38. Three blooms, water lily, one or more cultivars.
39. Three blooms, medium cactus OR semi-cactus, one or more cultivars.
40. Three blooms, miniature or small cactus and/or semi-cactus, one or more cultivars.
41. Three blooms, small or miniature ball, one or more cultivars.
42. Three blooms large, one or more cultivars.
Class 43. “The Barry Ridsdale Challenge”
Six blooms, pompon, one or more cultivars.
44. Three blooms, collarette, one or more cultivars.
45. Three specimen blooms each of a different cultivar.
46. “Traveller’s Choice
A MINIMUM of 5 blooms and a MAXIMUM of 8 blooms, any cultivars (dahlias and/or
chrysanthemums) mixed allowed. Entries accepted on show day.
47. One specimen bloom, any cultivar, up to and including medium.
48. One specimen bloom, any cultivar, large or giant.
Three vases, large and/or medium-flowered, three distinct cultivars, three blooms of one
cultivar in each vase.
50. Three blooms, reflexed, any cultivar or cultivars.
51. Three blooms, incurved, any cultivar or cultivars.
52. Three blooms, intermediate, any cultivar or cultivars.
53. One specimen bloom, large-flowered.
54. One specimen bloom, medium-flowered.
55. Three stems, spray, one or more cultivars.
56. Three blooms medium-flowered, any cultivar or cultivars.
57. Specimen stem spray chrysanthemum, any cultivar.
Other Flowers and Plants
58. Two vases garden flowers, two different kinds excluding chrysanthemums and dahlias.
59. One specimen rose, large-flowered.
60. Three stems roses, cluster-flowered.
61. Three stems roses, large-flowered.
62. One vase, mixed foliage and/or grasses (to be judged on quality and variety not
63. One vase, seven stems, zinnias.
64. One vase, seven stems, annuals, other than zinnias.
65. Three cut stems of fuchsia, mixed allowed.
66. One vase of mixed flowers.
67. One vase of berries and/or fruits, minimum of three different types.
68. One pot plant, flowering – maximum pot size 6in/15cm.
69. One pot plant, flowering – maximum pot size 10in/25cm.
70. One pot plant, foliage – maximum pot size 10in/25cm.
HOME ECONOMICS CLASSES
71. A Chocolate and Guinness cake (approximately 7”/18cm. diameter).– recipe see below.
72. Mincemeat lattice tart (approximately 7”/18cm. diameter).
73. Three Flapjacks.
74. A Cottage loaf.
75. Five chocolate truffles.
White lids and labels. Cellophane tops for curds.
“Take Three Jars” Display any three jars from the following:
½lb/227g. jar of any curd.
½lb/227g. jar of any jelly.
1lb/454g. jar of any other preserve.
Example: One jam, two curds – one marmalade, one chutney, one jelly.
The choices are yours.
77. A needlework exhibit.
Space allowed 15in/38cm. x 15in/38cm.
78. An exhibit in a hard material i.e. wood, metal, clay etc.
Space allowed 15in/38cm. x 15in/38cm.
Exhibitors please note: Craft exhibits should not have been entered into a previous
Autumn Show Recipe
Chocolate and Guinness cake.
Ingredients for the choux pastry
125g. unsalted butter,plus extra for greasing
40g. cocoa powder
200g. light brown sugar
100ml. whole milk
2 large eggs
175g. plain flower
3/4 tsp bicarbonate of soda
1. milk or dark chocolate bar for decoration
For cream cheese frosting
100g soft unsalted butter.
200g icing sugar.
100g full-fat cream cheese.
1 tsp vanilla been paste or extract.
Step by Step
Preheat the oven to 180c, fan 160c, Gas 4. Lightly butter a 2lb/900g. loaf tin that measures about 20cm x 9cm. x 8cm. deep and line with a strip of baking paper so that the excess hangs over the sides of the tin (this will make removing easier).
Put the butter into a pan and place over a medium heat until melted. Remove from heat and add the Guinness and cocoa powder, whisking together until smooth. Whisk the sugar, milk and eggs into the Guinness mixture.
In a bowl, mix together the flour, bicarbonate of soda and 1/4 teaspoon salt. Add the Guinness mixture and whisk briefly until smooth and combined. Pour the mixture into the prepared loaf tin and bake in the pre-heated oven for 40-45 minutes or until a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool in the tin for about 15 minutes before carefully lifting out; cool on a wire rack.
To make the frosting, put the butter into a medium bowl and using an electric mixer beat until smooth and creamy. Add the sugar in 3 stages, mixing until combined. Once all of the sugar has been added, beat in on high speed until light and fluffy. Add the cream cheese and vanilla and beat until fully combined (if you beat too long the frosting will become loose).
To decorate, spread the frosting over the top of the cooled cake and finish with some chocolate shaving – make these by running a flat bladed vegetable knife peeler along the chocolate bar.
The Kent County Garden Produce Committee Challenge Cup – Inter-Society Challenge – Kent Dahlia Society.
The Federation Onion Trophy – Mr Chris Spree, Stockbury
The Barry Ridsdale Potato Memorial Print – Mr Chris Spree, Stockbury
The Lewisham Challenge Cup – Mr Roger Simmons, Maidstone
The Garrad Challenge Cup – Not Awarded
The Rochester Cup – Mr.Peter Ellis, Bekersbourne
The Bugge`s Challenge Cup – Not Awarded
The Viscountess Massereene & Ferrard Challenge Trophy – Mr Raymond Duffy, Catford
The K.F.H.S. Dahlia Trophy – Mr Raymond Duffy, Catford
The Harmsworth Cup – Mr.Doug Drury, Pembury
The Tiarks Cup – Mr Doug Drury, Pembury
The Evelyn Ogg Cup – Mrs Dianne Spree, Stockbury
The Mrs C. P. Black – Mr Richard Dorey – Aylesford
The K.F.H.S. Autumn Show Trophy – Mr Raymond Duffy, Catford
CERTIFICATE OF MERIT WINNERS
Class 6 – Eight Kinds of Vegetables – Mr Roger Simmons, Maidstone
Class7 – Sunday Lunch for Two – Mr Chris Spree, Stockbury
Class 28 – Best Collection of Fruit – Mr Peter Ellis – Beckersbourne
Class 42 – The Barry Ridsdale Challenge (Dahlia Pompons) – Mr Derek Parks, Pembury
Class 76 – Best exhibit Home Economics – Sheila Smith, Eastry
Class 77 – Best exhibit Craft, Needlework – Mrs Carole Passey, Tonbridge
Class 78 – Best exhibit Craft, Farewell to Summer – Mrs Sheila Smith, Eastry
Our exhibitors did us proud once again, although there were not as many this year, the show entries had many more exhibits than usual. Flowers in general were less than other years which was blamed on the exceptionally hot and dry summer, but the vegetable classes were outstanding, with all classes having more entries than ever. The judges had quite a task on making their final decisions. Home economics were not as well supported neither the craft classes which was unusual as the weather plays no part.
The Federation made a fitting tribute with a framed photograph of Queen Elizabeth II and floral tribute displayed beside the Cups and Trophies.
Our thanks to Patron Lady Kingsdown who visited the show and presented the winners with their awards.
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