Ropley Horticultural Society



SUMMER SHOW

We hold two shows each year - the Spring Show in April and the Summer Show in August. There are classes for vegetables, fruit, flowers, floral art, craftwork, culinary, photographs and art and crafts.

Information regarding classes can be found below.

An Entry Form must be completed and submitted to us, with the appropriate entry fees, through the Ropley Shop by 5.30pm on the Wednesday proceeding the show.

The entries are judged by visiting judges and trophies and prizes awarded at the end of the show.

Entry fees
All classes 25p: Young People's classes - Free.
Prize Money
All classes: 1st - 60p, 2nd - 40p, 3rd - 30p.

The full rules and tips for exhibitors are here

Saturday 17th August

  1. Entry forms and fees to be received by 5.30pm on Wed 14th August.
    Forms and fees to The Courtyard Shop, Church St, Ropley.
  2. Staging of exhibits from 8.00am to 10.30am when doors close to exhibitors.
  3. Judging commences at 10.45am.
  4. Doors open to the public at 2.30pm.
  5. Raffle and Prize giving at 4.00pm.
  6. Payment of prize money.
  7. Exhibits may not be removed until advised. The Society cannot be responsible for exhibits not collected.

    Section 1:

    Vegetables and Fruit. Open. Judge: Phillip Stock

  1. Four Potatoes, white.
  2. Four Potatoes, coloured.
  3. Three Carrots, one cultivar, 75mm tops.
  4. Three Onions, no bulb to exceed 250g.
  5. Three Onions, bulbs over 250g.
  6. Five Cherry Tomatoes, one cultivar, less than 35mm diameter.
  7. Five medium Tomatoes, one cultivar, approx 60mm diameter.
  8. Five French Beans.
  9. Five Runner Beans.
  10. Two indoor Cucumbers grown under protection.
  11. Three Beetroot, one cultivar, 75mm tops.
  12. Two of any other vegetable, one cultivar, not in classes 1-11.
  13. Single heaviest Potato.
  14. Single heaviest Tomato.
  15. The heaviest Marrow.
  16. The longest Runner Bean.
  17. The most interesting misshapen vegetable.
  18. Three dessert Apples, one cultivar
  19. Three Pears, one cultivar.
  20. Three cooking Apples, one cultivar.
  21. A dish of twelve Berries, one cultivar only.
  22. A dish of six Plums.
  23. A dish of two of any other Fruit, one cultivar only, not in classes 18-22.
  24. Section 2:

    Vegetables and Fruit. Members Only Judge: Phillip Stock

  25. *Four Potatoes, white
  26. Four Potatoes, coloured. (This includes varieties with coloured eyes.)
  27. Six French Beans.
  28. *Six Runner Beans.
  29. Three Onions, no bulb to exceed 250g.
  30. *Three Onions, bulbs over 250g.
  31. Seven Exhibition Shallots, in a dish.
  32. Seven Pickling Shallots (must be able to pass through a 30mm diameter ring), in a dish.
  33. Three Beetroot, one cultivar, 75mm tops.
  34. Three Parsnips one cultivar, 75mm tops.
  35. Three Carrots, one cultivar, 75mm tops.
  36. Five medium Tomatoes, one cultivar, approx 60mm diameter.
  37. *Seven Tomatoes, small-fruited/cherry, one cultivar, less than 35mm diameter.
  38. Three Tomatoes, large/beefsteak, one cultivar, greater than 75 mm diameter.
  39. Two Leeks, with roots, one cultivar.
  40. Two Cucumbers, outdoor grown, one cultivar.
  41. Two Courgettes, approx 150mm in length, or round cultivars approx 75mm in diameter.
  42. Two Sweet Peppers.
  43. Two of any other vegetable not in classes 24 - 41, one cultivar.
  44. Five kinds of culinary herb, (without flowers). Not more than two of any one type. Own container may be used.
  45. *Three dessert Apples, one cultivar.
  46. Three cooking Apples, one cultivar.
  47. *A dish of twelve berries, one cultivar only.
  48. A dish of six Plums.
  49. Two of any other Fruit, one cultivar, (not to include classes 44 - 47).
  50. Section 3:

    Flowers Open. Judge: Geoff Hawkins
    Vases will be provided and should be used.

  51. One large-flowered Rose.
  52. Three large-flowered Roses.
  53. Three stems of Cluster Roses.
  54. Three Dahlias.
  55. Three stems of Crocosmia (Montbretia), one cultivar.
  56. One pot plant, in flower, max pot size 23cm internal.
  57. Section 4:

    Flowers Members Only Judge: Geoff Hawkins

  58. Three Antirrhinums, any cultivars.
  59. Three Asters, any cultivars.
  60. Pansies, five blooms, displayed in own shallow container.
  61. *Six flowers raised from seed at home during the twelve months preceding this show. Not more than two stems of any one cultivar.
  62. Three Dahlias, pompom or ball.
  63. Three Dahlias, cactus or semi-cactus.
  64. Three Dahlias, any other classification.
  65. Three large-flowered Roses.
  66. Three stems of cluster flowered Roses.
  67. Three stems of miniature Roses.
  68. *One specimen Rose (own container allowed).
  69. A bowl of Roses for effect. Max bowl size 18cm diameter. (Own bowl)
  70. Three individual blooms of large-flowered Clematis.
  71. Three stems of Clematis, not covered by class 67.
  72. *A foliage plant, max pot size 23cm internal diameter.
  73. One Hydrangea bloom.
  74. *A flowering pot-plant (not to include classes 72,73,74,75 or 76). Max pot size 23 cms internal diameter.
  75. An Orchid in flower, max pot size 23cm internal diameter.
  76. A Cactus.
  77. A succulent.
  78. Summer Challenge. Maximum pot size 23cm internal diameter. NOTE: Geranium “Hanna” (Colour: Hot Pink) from plug plant supplied free at end of March 2019.
  79. A flowering Fuchsia, max pot size 23cm internal diameter.
  80. Five Fuchsia blooms, one or more cultivars, displayed in a shallow container.
  81. A single specimen bloom displayed flat on a black background 1 Ocm base (supplied)
  82. *Collection of eight mixed flowering stems. Not more than two of any one type.
  83. *Classes eligible for the Henderson Cup.

    Section 5:

    Floral Art Open. Judge: Sally Burr
    Space allowed 21" wide x 18" deep x 32" high, approx 530mm x 460mm x 810mm, unless otherwise specified.

  84. Enchated Wood
  85. Garden Jewels
  86. Harvest Home
  87. Shell Seeker. Petite. Not to exceed 250mm x 250mm x 250mm.
  88. Section 6:

    Cookery Open Judge: Christine Lanfear

  89. Bakewell Tart not to exceed 200mm (8”) presented on a plate.
  90. Six Lemon Biscuits.
  91. Plain jam-filled Victoria sandwich using three eggs.
  92. Jar of fruit jelly.
  93. Bottle of home made cordial.
  94. Six Savoury Scones.
  95. Jar of Jam.
  96. A loaf of Bread
  97. Jar of Chutney.
  98. Make a Chocolate Traybake.
  99. INGREDIENTS:

    50g (2oz) cocoa powder
    6 tablespoons boiling water
    100g (4oz) baking spread or softened butter
    275g (10oz) caster sugar
    3 eggs, beaten
    125 mL (4fl oz) milk
    175g (6oz) self-raising Flour
    1 teaspoon baking powder
    3 – 4 tablespoons warmed, sieved apricot jam

    FOR THE ICING:

    100ml (4fl oz) double cream
    200g (7oz) milk chocolate for baking, finely chopped or grated
    50g (2oz) white chocolate, chopped

    1. Grease a 30 x 20cm (12 x 8in) tray bake or roasting tin and line the base with baking paper. You will also need a small plastic piping bag. Preheat the oven to 180̊C/160̊C fan/Gas 4.
    2. Measure the cocoa into a bowl, add the boiling water and mix until smooth. Add the baking spread or butter and beat into the cocoa until smooth, then add the sugar, eggs, milk, flour and baking powder and mix until combined – this can be done in a mixer or by hand.
    3. Pour into the prepared tin, spread evenly and bake in the oven for 30 – 35 minutes until well risen, just firm to the touch and shrinking away from the sides of the tin. Leave to cool in the tin for 10 minutes then turn out on to a wire rack and peel off the paper. Brush the top of the cake with the warmed jam and leave to cool completely.
    4. To make the icing, warm the cream in a small pan until hot, then add the milk chocolate and stir until completely melted and smooth. Leave to cool a little so that it is a thick pouring consistency (this shouldn’t take long but depends on the room temperature). Pour the icing over the cake, spreading it out with a palette knife to cover the cake completely.
    5. To decorate, melt the white chocolate in a small bowl set over a pan of gently simmering water, then place in a small piping bag, snip the end off the bag and pipe in lines down the length of the cake about 1cm (½in) apart. Drag a cocktail stick through the white chocolate in opposite directions across the cake to give a feathered effect.

    Cooking Tip

    Milk chocolate can be tricky – look for a good quality milk chocolate from the baking section of the supermarket, rather than using a confectionery bar.

    Cookery for Young People
    Class 94 is for children under 7 years.

  100. A home-made decorated biscuit.
  101. Class 95 is for children aged 7 to 11 years.

  102. A home-made decorated biscuit.
  103. Section 7:
    Eggs Open Judge: Hazel Wilson

  104. Three Hen Eggs.
  105. Three Bantam Eggs.
  106. Three Eggs, any other domestic variety. (State variety)
  107. Section 8:
    Photography Open Judge: Gavin Bowyer

    180mm x 130mm maximum size.

  108. Alresford.
  109. Vintage Aircraft.
  110. Umbrella(s).
  111. Walk in the Park.
  112. Jack Frost.
  113. Section 9:
    Photography Members only Judge: Gavin Bowyer

    180mm x 130mm maximum size.

  114. Walls.
  115. The street where you live.
  116. Market Day.
  117. Shadows.
  118. Down the Garden Path.
  119. Section 10:
    Hobby Craft Open Judge: Sally Burr

  120. A Picture, no more than 30 x 21cm. (Your choice of medium and subject.) May be framed or not. Bring your own stand.
  121. An article of craft and design which you have personally created, specifying any elements which you have not created yourself. Not from a Kit
  122. Section 11:
    Young Artists Judge: Sally Burr

    Class 111 is for children aged under 7 years,

  123. An item made of fabric, string, wood and/or metal. Max’ size 30 cms (12”)
  124. Class 112 is for children aged 7-11 years.

  125. An item made of fabric, string, wood and/or metal. Max’ size 30 cms (12”)