ANNUAL SHOW GLENFIELD GARDENERS' ASSOCIATION - Glenfield Parish Council
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GLENFIELD GARDENERS’
ASSOCIATION
ANNUAL SHOW
St. Peter’s Church Centre
Saturday 21st August 2021
2:15 pm
SCHEDULE OF CLASSES
OPEN TO ALL
You don’t have to live in Glenfield to enter, everyone is welcome
VEGETABLES • FLOWERS • FRUIT • COOKERY
PRESERVES • WINE • ART • PHOTOGRAPHY
HANDICRAFTS • FLOWER ARRANGEMENTS
YOUNG PEOPLE’S SECTION (UNDER 16)
Look out for the new classes in bold
1The GGA would like to thank Glenfield Television for their continued support.
GLENFIELD
TELEVISION
Your local Television Specialist
SALES-RENTALS-REPAIRS
The 2021 Panasonic range is now in-store including the OLED
(organic LED). This is a new development in TV technology and
gives increased colour and contrast for a more life-like picture.
We also stock Blu-Ray Players & Recorders, Fridge-Freezers,
Microwaves, Lumix Cameras & Panasonic Camcorders.
Come and see us at 142-150 Station Road, Glenfield.
Tel 0116 2871762 www.glenfieldtv.co.uk
2GLENFIELD GARDENERS'
Annual Show
Saturday 21st August 2021
St Peter’s Church Centre,
Church Rd, Glenfield
Open to the public at 2.15pm
Collection of exhibits and Cups at 4.30 pm
Due to Covid restrictions there will be no formal presentations.
Judges:
Leicestershire Horticultural Judges Guild
Contact:
Alison Robinson, 163 Dominion Road,
Glenfield
Tel: 0116 2321120
Email: glenfieldgardeners@gmail.com
Admission to the Show
Adults 50p
Accompanied Children Free
3TROPHIES
1 THE HENRY SMART TROPHY
Best Exhibit in Vegetables ------------------------------------------------------------ Classes 1 – 27
2 BERNARD HILL MEMORIAL TROPHY
Best Exhibit in Class 19----------------------------------------------------------------------- Class 19
3 JOHN CLAY MEMORIAL CUP
Most Points in Vegetables ------------------------------------------------------------Classes 1 - 27
4 BERNARD BLOW MEMORIAL TROPHY
Best Exhibit in Flowers --------------------------------------------------------------- Classes 28 - 47
5 LAWRENCE CAPENHURST TROPHY
Most Points in Flowers---------------------------------------------------------------- Classes 28- 47
6 New Trophy - PETE’S POT
The people’s choice in Flowers------------------------------------------------------ Classes 28- 47
7 WOODIER TROPHY
Best Exhibit in Fruit ------------------------------------------------------------------- Classes 48 - 54
8 THE RON VOCE (GLENFIELD TELEVISION) TROPHY
Most Points in Fruit ------------------------------------------------------------------ Classes 48 - 54
9 GILBERT WHITE CUP
Most Points in Vegetables, Flowers and Fruit ------------------------------------ Classes 1 - 54
10 HARRY BENT ROSE BOWL
Best Exhibit in Flower Arrangements --------------------------------------------- Classes 55 - 61
11 THE RONA BOYLES TROPHY
Most Points in Flower Arrangements --------------------------------------------- Classes 55 - 61
12 NEW ASSOCIATION CUP
Most Points in Preserves ------------------------------------------------------------ Classes 62 - 67
13 UNITY CUP
Most Points in Wine and Beverages --------------------------------------------- Classes 68 - 71
14 GOODALL LADIES TROPHY
Most Points in Cookery -------------------------------------------------------------- Classes 72 - 77
15 ULVERSCROFT CUP
Best Exhibit in Cookery, Preserves and Wine------------------------------------ Classes 62 - 77
16 2012 DIAMOND JUBILEE TROPHY
Best exhibit in Handicrafts (Donated by GGA) ---------------------------------- Classes 78 - 82
17 W.H. STEVENS TROPHY. (Donated by Glenfield WI).
Most Points in Handicrafts ---------------------------------------------------------- Classes 78 - 82
18 CHARLES HOCKLEY TROPHY
Best Exhibit in Art ----------------------------------------------------------------------------- Class 83
19 TROPHY Best Exhibit in Photography --------------------------------------------- Classes 85 - 86
20 TROPHY Best Poem -------------------------------------------------------------------------- Class 84
21 TROPHY - Best Exhibit Secondary Age Group ----------------------------------- Classes 92 - 96
22 TROPHY - Best Exhibit Primary Age Group --------------------------------------- Classes 87 - 91
23 MARJORIE SMART TROPHY- Best Young People’s Exhibit in----------------- Classes 1 – 86
24 WORTHY NEWCOMER TROPHY -----------------------------------------------------Classes 1 - 96
25 CASELY CUP - Best Exhibit in show – Horticultural --------------------------------Classes 1 - 54
26 HUGH DAVIES CUP Best Exhibit in show – Non Horticultural ----------------Classes 55 - 86
4RULES FOR EXHIBITORS
1. All Classes are open to amateurs only, male or female of any age,
including children, unless otherwise specified.
2. There is no charge for the entering of exhibits to the show.
3. Doors will be open to receive entrants from 7pm till 9pm on Friday
August 20th at St. Peter's Church Centre, Glenfield, also on Saturday
morning, August 21st, from 8.30am. Staging must be completed by
10.30am. It is the exhibitor’s responsibility to ensure that exhibits are
accompanied by the entry forms. If two items are entered in the
same class please label them with class number, followed by a) or b).
4. Judging to start at 11.00 am.
5. Prize winners will receive certificates, cash prizes are not awarded.
6. Judges may withhold winners’ certificates if, in their opinion, the
standard of the exhibits in the Class is not high enough. The Judge's
decision is final.
7. All Trophies will be held for one year only, and must be returned to
the Show Organisers by July 1st of the following year.
8. The Show Committee shall have the power to give a decision on any
matter, which these rules do not cover, and reserve the right to
inspect any garden and/or allotment of any exhibitor if they wish.
9. Exhibitors wishing to retain their articles are asked to remove them
after the Trophy Presentation and before the sale; otherwise they will
be sold for the Gardeners' Association funds.
10. All entries are accepted on the understanding that all items are
exhibited entirely at the risk of the exhibitor. The Committee will not
accept any liability for any loss or damage however caused.
11. All exhibits for horticultural prizes must have been grown by the
exhibitor for at least two months before the date of the show. This
does not apply to flowers for arrangements and table decorations,
which may be purchased but must always be set and arranged by the
exhibitor.
5Welcome!
Welcome to our 2021 Glenfield Gardeners’ Annual Show. Our aim is to continually improve
the show by adding interesting classes. This year, we will be highlighting Rudbeckia and
Cucumber, and will be running several themed categories including; Lemon & Cucumber
Cake, a Flower Arrangement including Cucumbers! (use your imagination or google this for
ideas!), Cucumber Cocktail, and Carving Cucumber Decorations for the teenagers.
Go on… Give it a go for fun!
VEGETABLE SECTION
1. One Cabbage trimmed, leaving 75mm stalk.
2. Three Onions dressed.
3. Three Onions shown as grown (clean but not skinned).
4. The Heaviest Onion, shown as grown (clean but not skinned).
5. Six Shallots (large).
6. Six Shallots (pickling) to pass 30mm ring.
7. Four Potatoes (white).
8. Four Potatoes (coloured).
9. Three Beetroots of any one kind, trimmed.
10. Three Carrots of any one kind, trimmed.
11. Six Runner Beans, leaving short stalk.
12. Six French Beans, leaving short stalk.
13. Sweetcorn – two cobs.
14. Five Tomatoes.
15. A truss of Cherry Tomatoes.
16. One Cucumber.
17. One Lettuce- any kind, roots washed.
18. Three Courgettes on a plate.
19. Mixed Vegetables arranged in a standard seed tray. To include a minimum
of three kinds - one entry only in this class.
20. Any Vegetable not shown in schedule.
21. Pair of Marrows.
22. Three Parsnips.
23. Three Sticks of Rhubarb.
24. Collection of four types of Salad Vegetables arranged for effect.
25. A vase of fresh Culinary Herbs.
26. A collection of three kinds of Culinary Herbs - potted.
27. A Vegetable Disaster.
6FLOWER SECTION
28. One Specimen Rose.
29. One Rose judged for scent only.
30. My favourite single stem/best bloom e.g. chrysanthemum, sunflower,
Echinacea etc.
31. Three Dahlias of any classification in a vase.
32. One Gladiolus.
33. Single Hydrangea Flower Head.
34. One vase of Mixed Flowers you have grown yourself, with own
foliage arranged for effect.
35. Six Sweet or Flowering Peas - any variety.
36. Six blooms - Pansies or Violas.
37. A vase of Nasturtiums.
38. Five stems Marigolds - any variety.
39. New category – One stem of Rudbeckia.
40. One Hosta.
41. One Fuchsia in flower.
42. One Pot Grown plant in flower - of a kind not shown in Schedule.
43. One Fern.
44. One Cactus.
45. One Succulent.
46. One Geranium plant in flower - any foliage.
47. Patio container, no larger than 12" across, (300mm approx.), with a
variety of planting. NOTE: One Exhibit only in Class 47.
All flowers should be shown in water or water retaining material.
Plants to be set or planted by Exhibitor.
No vases are supplied by the Association.
NOTE: Exhibitors may enter no more than 2 exhibits per class unless stated
otherwise
7FRUIT SECTION
48. Four Cooking Apples - same variety with stalks.
49. Four Dessert Apples - same variety with stalks.
50. One variety of fruit not shown in schedule.
51. Six Dessert Plums - same variety with stalks.
52. Four Pears – same variety with stalks.
53. A basket of mixed Fruits – minimum 3 different types.
54. 15 - 20 Blackberries – with stalks.
NOTE: Exhibitors may enter no more than 2 exhibits per class. Fruit
does not have to be fully ripe, but must be uniform. Also please note
the “ General Hints for Exhibitors”
FLOWER ARRANGING SECTION
55. Just for starters - Class for novices or children 16 and under. Entrants
may choose any one of the titles from classes 56 – 60. Indicate with a
small card, placed beside your arrangement which title you have
chosen.
56. Miniature arrangement, not exceeding 100mm x 100mm (4 x 4)
57. A petite arrangement, in an unusual container. Not exceeding
230mm x 230mm (9 x 9 ).
58. An arrangement in a basket, no size restriction.
59. An arrangement incorporating cucumber(s). No restrictions,
anything goes!
60. An arrangement of your choice. Not exceeding 460mm x 460mm in
any direction (18”).
61. Men Only – An arrangement in a beer tankard or glass. Not
exceeding 350mm x 350mm in any direction (14”).
NOTE: Exhibitors may enter no more than 1 exhibit in classes 55 to 61. In all
classes a base board is optional but if used, must be included within allowed
dimensions.
8PRESERVES, WINE & COOKERY SECTIONS
Classes 62 – 67. Jars – an ideal size should be 12oz unless otherwise stated.
No trade tops or jars should be used.
Classes 68 - 71. Use 26 fl-oz clear glass bottles with a flanged cork. 1 inch
(25mm) gap between cork and wine. Top edge of label 5" (125mm) from
bottom of bottle. Label should state main ingredient and whether it is Dry or
Sweet.
62. A jar of homemade jam made from stoned fruit.
63. A jar of homemade jam made from soft fruit.
64. A jar of homemade jelly - any fruit, no specific weight.
65. A jar of a pickled vegetable of your choice.
66. A jar of homemade chutney.
67. A jar of citrus curd - no specific weight.
68. A non-alcoholic summer punch (use a clear bottle of any size).
69. A cocktail (alcoholic or non-alcoholic) incorporating or garnished
with cucumber.
70. A bottle of homemade Red, White or Rose Wine.
71. A bottle of infused spirit or fruit liqueur.
72. Men Only – Double Chocolate Loaf Cake (as recipe see pg. 12)
73. Cheese and Onion Flapjack (3 pieces on a plate, as recipe see pg. 13)
74. Your Favourite Sweet Tart (e.g. Bakewell, Egg Custard, Chocolate,
Treacle, Fruit, minimum size 7"/18cm).
75. Swiss Roll (any flavour, filling & size).
76. Lemon and Cucumber Cake (as recipe see pg. 13).
77. A Chelsea Bun Ring (as recipe see pg. 13 & 14).
No more than 2 exhibits per class to be shown.
9CRAFT SECTION
78. A hand knitted or hand crocheted item you have made yourself.
79. A handcrafted item incorporating pom-poms.
80. A handcrafted, decorated coaster using any materials.
81. “This I Made Myself” in a soft material*
82. “This I Made Myself” in a hard material*
*Any item not specified in Classes 78, 79 and 80.
NOTE: No entry to have been previously shown at this show.
Exhibitors may enter no more than 2 exhibits per class. If the work is
of your own design please state this on your entry form.
ART SECTION
83. A composition, original painting or drawing, any medium.
Subject for picture 'A Special Tree'.
Overall maximum size 16"x 20"(approx. 410mm x 510mm) To include
any frame.
POETRY
84. ‘Growing Older’.
PHOTOGRAPHY SECTION
85. Transport.
86. A monochrome image of any subject.
Maximum size of photograph 7"x 5"
(approx. 180mm x 130mm), not mounted, not titled
and not digitally enhanced.
Name and address on reverse of photograph please.
.
NOTE: No entry to have been previously shown at this show.
No more than 2 exhibits per class to be shown.
10YOUNG PEOPLE’S SECTION
Primary School Aged Children (11 years and under*)
87.You’ve made it, let us see it! (enter anything that you have made but
not exhibited at our show before).
88. Let’s get crafty with a paper plate – make anything you like involving
a paper plate.
89. Bridges – Anything goes, 3D model, Painting/sketch, Lego, etc.
90. A Photo I Took Myself (maximum size 180mm x 130mm).
Name and address on reverse of photograph please.
91. Cookery – Chocolate Cookies (3 on a plate, recipe below).
Ingredients Method
200g softened
butter 1. Preheat oven to 180°C/ 160°C fan / gas 4.
300g soft brown 2. Cream butter and sugar until light and fluffy, then beat in
sugar vanilla extract and eggs.
2 tsp vanilla
3. In a separate bowl sift flour, cocoa and baking powder
extract
together.
2 eggs
4. Add flour mix to the creamed mix in stages (a third at a
300g self raising time) mix well. Fold in choc chips until just combined.
flour
5. Spoon a tablespoon of the mixture on to a baking tray and
80g cocoa just let it drop off the spoon, repeat until you have used up
powder all the cookie mixture.
1 tsp baking
powder 6. Bake in preheated oven for 12 minutes, when you remove
the cookies from the oven they will still be soft, leave to cool
300g choc chips completely on the baking tray, where they will continue to
cook slightly, when completely cold move to a cooling rack.
* Children in transition between primary and secondary school may choose which
section to enter.
Important notice to all children aged 16 and under – why not enter some of the
adult classes 0 – 86. The Marjorie Smart Trophy could be yours!
11YOUNG PEOPLE’S SECTION
Secondary School Aged Children (11 years – 16 years*)
92. Something you have made at secondary school (enter anything that
you have made but not exhibited at our show before).
93. Fill an old Wellington boot or shoe with plants.
94. Cucumber carved decoration(s).
95. A Photo I Took Myself (maximum size 180mm x 130mm).
Name and address on reverse of photograph please.
96. Cookery – A Tasty Delight for a Chocolate & Orange Fanatic (anything
goes with chocolate & orange e.g. Brownies, Biscuits, Cake,
Cheesecake). Exhibit with a card stating the type.
Any teenager entering class no. 96 will receive a Terry’s Chocolate
Orange!
* Children in transition between primary and secondary school may choose which
section to enter.
Important notice to all children aged 16 and under – why not enter some of the
adult classes 0 – 86. The Marjorie Smart Trophy could be yours!
Recipes
Double Chocolate Loaf Cake (Men only)
175g softened butter or soft margarine 100ml milk
175g golden caster sugar 3 eggs
140g self raising flour 4 tbsp cocoa powder
85g ground almonds
50g plain chocolate chips or chunks plus extra chunks white, plain and milk chocolate, for
decorating
Method
1. Preheat oven to 160°C/140°C fan/gas mark 3 and grease and line a 2lb loaf tin.
2. Beat butter and sugar with electric whisk until light & fluffy. Beat in eggs, flour,
almonds, baking powder, milk and cocoa until smooth. Stir in chocolate.
3. Pour in tin, smooth top. Bake 45– 50 mins until golden, risen and a skewer poked in
the middle comes out clean.
4. Melt chocolate separately and drizzle over top in turn.
12Recipes
Cheese & Onion Flapjack
2 eggs beaten 1 large diced red onion
50g butter 190g porridge oats
100g of strong grated cheese
Method: Melt the butter, stir in the Porridge oats, add the rest of the ingredients and press into an 8”
tin. Bake for 30 - 40 minutes at 180°C/160°C fan/gas 4. Should be lightly browned on the top. Cut into
pieces whilst warm, leave to cool in the tin.
---------------------------------------------------------------------------------------------------------------------------
Lemon & Cucumber Cake For the icing
200g cucumber (about half a cucumber) 75g softened butter
Zest & juice of half a lemon 200g sifted icing sugar
150g butter 1 tbsp gin or lemon juice
150g granulated sugar
1 ½ tsp vanilla extract
2 eggs
200g plain flour
2 tsp baking powder
Method
1. Preheat the oven to 170°C/150°C fan/gas 5. Lightly grease 2 x 7” cake tins, 3 x 6” tins, or one
9”round cake tin.
2.Wash and leave the skin on the cucumber. De-seed it by cutting it in half lengthways & scraping the
seeds out with a teaspoon. Cut into chunks and puree until smooth. Stir in the lemon juice.
3. Cream the butter, lemon zest, sugar and vanilla together for a few minutes until light and fluffy.
4.Add the eggs, one at a time, beating each one in well.
5. Add the baking powder to the flour and mix. Into the wet ingredients, stir in ⅓ of the flour mixture,
then gently mix in ⅓ of the cucumber and continue until it is all combined.
6.Bake in the preheated oven for 30 minutes or until an inserted skewer comes out clean (it will take
less time for the three small tins and slightly longer for the larger 9in tin). Allow to cool for five
minutes in the tin and turn out on a wire rack to cool completely before icing.
For the Icing:
1.Beat the butter, icing sugar and gin or lemon juice together until smooth and fluffy. Keep in the
fridge until ready to ice the cake. (To frost all the way around the cake, double the amount).
---------------------------------------------------------------------------------------------------------
A Chelsea Bun Ring
Dough Filling
225g strong white flour, + extra for dusting 15g softened butter, plus extra for greasing
7g sachet fast-action yeast 50g currants
25g caster sugar 25g sultanas, roughly chopped
½ tsp salt 1 tsp mixed spice
75ml warm milk 15g caster sugar
½ beaten egg For the glaze
25g unsalted melted butter, +extra for greasing 1-2 tbsp golden or white caster sugar
oil, for greasing
13Method
1. Mix flour, yeast, caster sugar and ½ tsp salt in a bowl. Pour in the warm milk, beaten egg and melted
butter. Mix well, if it feels dry add a bit of warm water, but if it feels too sticky add flour.
2. Knead the dough mixture until it feels smooth and elastic. Shape into a ball, lightly grease with
melted butter or oil. Cover with cling film and leave to rise in a warm place for about 1 hr or until
doubled in size.
3. Heat oven to 200°C/180°C fan/gas 6 and grease an approx. 20cm/8” round tin. Knead the risen
dough just to knock the air out. Roll into a 20 x 30cm rectangle. To fill the buns spread the softened
butter over the dough and then scatter the currants and chopped sultanas over the top. Mix the mixed
spice and caster sugar then sprinkle over the dough.
4. Roll the dough up like a Swiss roll then slice into 10 swirled buns. Put in tin, cut side up then cover
with a damp tea towel and leave to prove for around 30 mins or until doubled.
5. Bake the buns for 10 mins, then reduce the temperature to 180°C/160°C fan/gas 4 and cook for a
further 10 mins.
6. For the glaze, stir the caster sugar with 1 tbsp water until the sugar has dissolved then brush it all
over the buns as soon as they are cooked. Leave to cool in the tin for 10 minutes before turning out.
7. Present the entire Chelsea bun ring.
GENERAL HINTS FOR EXHIBITORS
Always read the Schedule rules and note the timetable. Allow sufficient time for
staging exhibits.
In the Preserves classes, all entries should be labelled naming the contents and the
full date of preservation. All entries in these classes must have been made within
one year of the date of the exhibition.
Curds should be covered with wax and cellophane discs. Jams may have the same or
an airtight seal. Chutneys should have an airtight, vinegar proof seal. Jars filled to
12mm from top of jar. The mature flavour of chutney is improved by being potted
for two to three months.
All fruits should be displayed with stalks intact and should have been carefully
handled so the natural “bloom” is retained.
In the vegetable section judges always look for condition, size and uniformity; and
in some cases colour, e.g. Beetroot, Carrots and Red Cabbage.
Ideal sizes when exhibiting the following:-
Culinary Apples - No size limit, as large as possible.
Dessert Apples - Approx.- 70mm dia. - skin in natural condition. Potatoes - 200-250g
each. Shallow eyes, good shape, clean skins. Beetroot - No larger than a tennis ball.
Tomatoes - 60mm dia. approx. five or six to a pound, with calyx intact.
The judges will be judging from the RHS Handbook. The GGA has a copy of this
handbook available for perusal.
14Our Meeting Programme 2021 / 2022
Meetings are held at St Peter’s Church Centre Glenfield at 7.30pm
on the 4th Tuesday in the month. There are no monthly meetings
in July, August or December.
Currently there are no scheduled meetings but we hope to
resume as soon as possible. We will keep our members informed
and post any new information on our facebook page.
The meetings are not only open to Glenfield Gardeners’
Association members – friends, family and anyone with an
interest in gardening can join us for just £2.50 a meeting.
Glenfield Gardeners’ Association Annual Show 2022
GGA Annual show 2022 will be held at St. Peter’s Church Centre
on Saturday 20th August. If you have enjoyed this year’s show
we hope you will join us again next year and tell your friends
about us too. We welcome entries from young or old, there are
so many different classes to enter. With your support we can
keep the Glenfield Gardeners’ Association Show going.
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