Welcome to our Gardening Club Rhydlewis and District Gardening Club has been around since the time of Adam and Eve. In fact, it is believed that one of our members planted and tended the very apple tree that gave rise to the pair being expelled from the garden!!

Whether this urban myth is true or not, the club is here to encourage, improve and extend the members' knowledge of all branches of horticulture. It is open to everyone and new members are all always welcome to come along.

Our activities during the year include a varied programme of talks and social events, summer garden visits, a plant sale, social gatherings/bbq and an annual open show in August.

Monday, 4 July 2016

The Autumn Produce Show 2016




The Produce Show is on TUESDAY 30th AUGUST 2016

at the


STAGING FROM 3.00pm UNTIL 5.00pm: Judging from 5.00pm: 

OPEN TO ALL EXHIBITORS – Entry Fees – per category:
Members of Gardening Club – Free
Non- Members of Rhydlewis Gardening Club – 10p per entry
Mike Sinnott – Vegetables, Fruit and Flowers
Sue Wright - Homecraft
  • Vegetable Challenge Cup - Awarded for the most points gained in the Vegetable and Fruit classes (1 - 26)
  • Floral Challenge Cup - Awarded for the most points gained in the Flowers and Floral Art classes (27 – 37)
  • D & G Williams Shield – Awarded for the most points gained in the Homecraft classes (38 – 54)
  • Roses Shield – Overall winner of Class 30
  • J.T. Davies Memorial Shield – Best exhibit in Class 10


  1. 4 White Potatoes
  2. 4 Coloured Potatoes
  3. 3 Carrots – (any one variety)
  4. 3 Beetroot – (any one variety)
  5. 3 Courgettes – (any one variety) each not exceeding 15.2cm (6ins)
  6. 1 Marrow
  7. 4 Dwarf Beans
  8. 4 Runner Beans
  9. 4 Pods of Peas
  10. 3 Cooking Onions 
  11. 5 Shallots
  12. 4 Tomatoes
  13. 5 Cherry Tomatoes
  14. 1 Cucumber
  15. Collection of Vegetables – 5 varieties (tomatoes can be included)
  16. Oddly Shaped Vegetables
  17. Longest Runner Bean
  18. Collection of Culinary Herbs: Names to be listed
  19. Parsley – 4 cut stems in a vase
  20. 3 Cooking Apples (any one variety)
  21. 3 Eating Apples - (any one variety)
  22. 3 Pears - (any one variety)
  23. 3 Plums - (any one variety)
  24. Gooseberries – 1 dish not less than 10
  25. Collection of Fruit – 5 varieties
  26. 3 Rhubarb sticks – to include approx. 7.5 cm (3ins) of leaf

  1. Vase of Dahlias – 3 heads of any one variety
  2. Vase of Hydrangeas – 3 heads of any one variety
  3. Vase of African Marigolds – 3 heads of any one variety
  4. Vase of Roses – 3 stems of any one variety
  5. Vase of Sweet Peas – 5 stems of any one variety
  6. Vase of Cut Flowers – not more than 6 varieties
  7. A Pot Plant in bloom
  8. A Pot Plant grown for its foliage
  9. Tree or Shrub – 1 cut stem for autumn flower, fruit or foliage effect

  1. A basket flower arrangement for the Queen’s 90th Birthday – not to exceed 24ins (60cm) overall
  2. A seasonal arrangement incorporating a tea cup and saucer. Size optional.  (Can include fruit and vegetables)

  1. 1 Welsh Pastie – Short Crust Pastry 
  2. 1 Quiche – Maximum 12 inches
  3. 1 Bara Brith
  4. 5 Chocolate Chip Cookies
  5. 3 Brown Hens’ Eggs
  6. 3 White Hens’ Eggs
  7. Jar of Jam – Stone fruit
  8. Jar of Jam – Soft fruit
  9. Jar of Marmalade
  10. Jar of Honey
  11. Jar of Chutney
  12. Jar of Pickles
  13. 1 Bottle of Homemade Cordial
  14. 1 Bottle of Country Wine
  15. A Hand Knitted item
  16. An Article of Patchwork
  17. Any Handmade art or craft on the theme of ‘Hedgerows’ (Any medium)
  • Entries in the flower, fruit and vegetable classes, unless otherwise stated should consist of one variety
  • All arrangements to consist of fresh or dried plant material unless otherwise stated
  • Stalks should be left on tomatoes, and where applicable, on fruit
  • All exhibits must have been grown by the exhibitor (not applicable to the floral art section)
  • For the purposes of the show, “vase” means any suitable container for displaying cut flowers and “pot” means any suitable containing in which a plant can grow
  • Help will be given with staging and classification if needed
  • Rhydlewis Gardening Club cannot be responsible for anything left in the hall after the Show. If necessary, label vases and containers.
  • In the event of a dispute, the committee reserves the right to inspect gardens and, if necessary to disqualify.

Potatoes - Always wash the potatoes carefully trying not to break the skin. Choose even sized tubers of similar shape. Discard any tubers with slug damage. Try to use potatoes that have no scab marks. 
Carrots - Wash the roots carefully with a soft cloth and plenty of water, trying not to damage the skins. Check the roots for any slug or worm damage and discard. Choose roots, which are roughly the same size and shape. Cut off the leaves to about 3-4 cm (1"/1½”) above the top of the root, and tie together with either raffia or garden string.
Beetroot - Wash the roots carefully with a soft cloth and plenty of water, trying not to damage the skins. Choose roots, which are roughly the same size and shape. Retain full length of tap root.
Courgettes - These need to be even sized ideally with their flowers still attached. Cut the courgettes with a knife leaving a small piece of stem. Check schedule for size requirement.
Marrows - Need to be cut leaving a small piece of stem. Stage directly on the show bench after wiping clean.
Beans - Whatever type of bean you are showing, (dwarfs or runners), make sure they are young as the Judge will snap them just to see if they are stringy. They need to be the same length and shape, and have a little bit of stalk left on them. Make sure the beans have no brown marks or slug holes. 
Peas - Peas should have nice full pods, and should all be the same length. Always cut the stems a little away from the pod and handle the peas by the stem. Ideally pea pods should retain the "bloom".
Onions –Onions need to dry off, so they need to be lifted fairly early and put somewhere for the skins to dry. Rub off the loose skins when the bulbs are dry. Cut the stems leaving enough to be able to turn over and tie with either raffia or garden string. Don't tie the onions too early as the stems shrink if left to dry out. Very carefully slice the roots off close to the bottom of the bulb. Choose even sized bulbs that are of the same shape and size.
Shallots – These are treated the same as onions. Make sure the shallot has only one bulb, as sometimes there is a little bulb hiding under the skin. To exhibit shallots, they should be put on a container of dry sand.
Tomatoes – Select ripe but firm, richly coloured fruit of even size. Cut the tomato stem leaving a little stalk and the green bit on. Wash the fruit well to remove any water marks before staging your fruit. Stage on a plate with stalks uppermost. The same applies to cherry tomatoes.
Cucumbers - Select fresh, young, straight fruits of uniform thickness, with short stems and flowers still attached - retain waxy bloom.
General - Pick fruit as near to show time as practicable - retain stalks. Do not polish fruits - leave the natural bloom. Do not select over-ripe fruits.
Apples - Select large, solid unblemished fruits of shape and colour typical of the cultivar with stalks intact.
Pears – Select large, solid unblemished fruits of shape and colour typical of the cultivar with stalks intact.
Plums - Select large ripe, but firm fruits of good colour, with stalks intact. 
Gooseberries - Select large ripe fruits of good colour with stalks. Stalks should look green and fresh and all point one way when staged.
Rhubarb – Rhubarb is always pulled not cut. Trim the leaves to the requirement in the schedule.
General - Select flowers in good fresh condition and free from damage due to weather, pests or disease. There should be no marks on the petals or leaves. Select flowers with straight stems, and the same size. Flowers should be displayed in a vase having a greater height than the width measurement of its mouth.
FLORAL ART - Check schedule for class requirements. 
Baking General – Check schedule for class requirements. All items will be cut and tasted. Marks are also given for presentation as well as uniformity, taste and flavour. 
Welsh Pastie – known is an Oggie – is made with Welsh lamb and leeks. See also notes under baking general.
Quiche – A generous amount of filling and the pastry evenly cooked throughout. Please state what type of quiche you have baked. See also notes under baking general.
Bara Brith - This ‘speckled bread’ is a fruit loaf made with tea. Some recipes contain yeast and others not – both will be acceptable for this competition.
Chocolate Chip Cookies –See also notes under baking general.
Eggs - Eggs should be of uniform colour and size.
Preserves General – The flavour, consistency and colour are all judged together with the overall presentation. Jars must be filled to the top (this prevents mould forming). Jars can either be sealed with a twist off lid OR have a waxed disc (smooth side down), and a cellophane top. After filling and cooling the jars should be cleaned and polished with a clean cloth to remove fingerprints and any spillage. All jars should be labelled, and state the contents plus the day, month and year of making.
Jams – Jams are a mixture of fruit and sugar. They should be clear and bright, characteristic in colour and well set but not too stiff. See notes under preserves general for tips on pots and labelling.
Marmalades – Marmalades are a jam like preserve based on citrus fruits. It also generally includes the peel. See notes under preserves general for tips on pots and labelling.
Honey - Clean jar and screw top lid. The honey should be clear and free of impurities. 
Chutney – Chutneys are based on almost any combination of fruit and vegetables but always contain acid (usually vinegar), spices and sugar. Jars of chutneys should be allowed to mature for a few weeks before use to produce a mellow but flavour full of character. See notes under preserves general for tips on pots and labelling.
Pickles – Salt or brine is used to extract water from large pieces or whole vegetables. They are then packed in a vinegar which can be plain, spiced or sweet. See notes under preserves general for tips on pots and labelling.
Homemade Cordial – A cordial is a sweet flavoured fruit drink which is diluted with water for drinking. It should be in a clear glass bottle with a screw top lid and an airtight seal.  The colour should be bright and the bottle filled to within 2.5 cm from the top.  The consistency should not be thick or clotted but a genuine pouring consistency.  The flavour should stand a dilution of 1 part cordial to 5 parts of water for drinking.
Country Wine - A Country wine is a beverage produced by fermenting the juices of fruits, vegetables or flowers. It will be judged on flavour, body, clearness and colour.
Handicrafts – These must be the exhibitor’s own work and have a tidy finish and be fit for purpose.  Recycled materials may be used where appropriate.

AND…. Most importantly, have a go and have fun entering.  Chat to other gardening club members for advice and tips on selecting and showing your produce.  The more categories you enter, the better your chance of a win, and the more successful our club’s show will be for everyone!!

For further information please contact the club secretaries 
Nina and Jim 01239 851096; or show secretary Liz 01239 851851

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