Gittisham Flower & Produce Show Schedule 2023

GITTISHAM FLOWER & PRODUCE SHOW SCHEDULE

To be held at the Parish Hall on Saturday 5th August 2023

Potato bucket weigh in at 3:15pm

The show will open at 2:30pm

Teas and raffle

Admission: Adults 50p; Children 5-16 years 10p

Entrance fee Sections A,B,C  10p:   Children’s entries free

Special potato class £1 – payable when your seed potato is collected

Sections A,B,C no prize money.   Section D prizes 1st = £1, 2nd = 50p, 3rd = 25p

McCann Junior Cup for most points by a competitor age 12-16 in Sections A,B,C

Awards for Best in Show in Sections A and B

The show is open to all residents of Gittisham parish, which includes Gittisham Vale and Hayne Farm estate.  We also welcome entries from those who no longer live in the parish, those who actively support the parish, and those with close links to the parish.

 Children must be aged 3-11 on Saturday 29th July 2023

Juniors must be age 12-16 on Saturday 29th July 2023

Children are welcome to enter Sections A,B,C upon paying the entry fee.

  • All exhibits must have been made or grown by the exhibitor
  • One entry form per person – no sharing!
  • Entries must be made in writing on the Entry form enclosed by marking X in the appropriate box on the form
  • Entry forms must be accompanied by the correct entrance fees.
  • Entries must reach Sarah and Len Abbott, 4 Church Mead, Gittisham EX14 3AH by Saturday 29th July 2023
  • NO ENTRIES WILL BE ACCEPTED AFTER THIS DATE
  •  
  • Only one exhibit per person per class
  • The decision of the judges will be final and binding
  • Entries will be received at the Parish Hall between 0900 and 1045 on show day, and must remain staged until after the presentation of prizes.
  • No exhibit should be named (including children’s exhibits)

SECTION “A” VEGETABLES

Class

  1.    3 White potatoes
  2.    3 Coloured potatoes
  3.    1 Cabbage (any variety)
  4.    1 Lettuce (any variety)
  5.    5 Spring Onions
  6.    5 Onion sets
  7.    6 Shallots
  8.    6 Sprays of Parsley
  9.    3 Beetroot
  10.   3 Carrots (any variety)
  11.   6 Pods of Broad beans
  12.   6 Pods of Peas
  13.   A pair of Cucumbers
  14.   5 Tomatoes
  15.   5 Cherry tomatoes
  16.   3 Courgettes under 6”
  17.   6 Runner beans
  18.   2 Parsnips
  19.   3 Sticks of Rhubarb
  20.   4 different culinary herbs (not parsley) in a jam jar
  21.   The longest runner bean

    SECTION “B” FLOWERS

Classes 24-28 to be presented in a clear glass jar (NOT A VASE)

  •   Any flowering pot plant (pot not exceeding 8”)
  •   5 pansy heads floating in clear water in a clear glass bowl
  •   1 Spike Gladioli
  •   3 Dahlias
  •   6 Stems of Sweet peas
  •   4 stems of different cut flowers
  •   1 Specimen Rose

29. An arrangement of garden flowers on the theme of the Coronation, not exceeding 12” or 30cm in any direction.  Own vase, not jam jar.

SECTION “C” HOMECRAFT

  • Victoria Sponge in a round 8” or 20cm tin – as attached recipe
  • 5Quiche Lorraine
  • Tear and Share bread (own recipe)
  • Jar of Rhubarb and Ginger Jam
  • Jar of chutney (any variety)
  • A photo of an insect (photo not exceeding 6”x8”)
  • Homemade oven gloves
  • Homemade game
  • A Homemade Anniversary Card

39 MEN ONLY – Treacle Tart (recipe attached)

SPECIAL CLASS: Potatoes in a bucket – potatoes can be collected from Sue and David Fallows, Parkers East, Gittisham 01404 850922 on or after 6th April 2023


SECTION “D” CHILDREN’S CLASSES

Up to 6 years

40       A Painting or Drawing of a pet

  • A. animal made of vegetables
  • A marshmallow caterpillar


 6 – 11 years

43.      A Photo of people playing (max photo size 6”x8”)

44.      An animal made of vegetables

45.      3 Shrewsbury biscuits

VICTORIA SPONGE

Grease and line two 7inch (18cm) sponge tins

Preheat oven to Gas 3, 325F, 170C, (150fan)

4 oz (110g) butter at room temperature

4 oz (110g) caster sugar plus a little for the top of the cake.

2 large eggs (lightly beaten)

4 oz (110g) sifted self raising flour.

A few drops of vanilla essence

Cream butter and sugar together until pale and fluffy.

Beat in the eggs a little at a time

Stir in the vanilla essence

Gently fold the flour into the mixture.

The mixture should be of dropping consistency.  If not add 1-2 tsps hot water.

Divide the mixture equally between the two tins and bake for approx. 25 minutes.

Cool on a rack and sandwich with raspberry jam.

Sift caster sugar lightly over the top of the cake.

Treacle Tart

  Pre heat oven to Gas 6, 200C (180 fan).

35g butter

35g vegetable shortening

150g plain flour

2 tbsp cold water

675g golden syrup

270g coarse white breadcrumbs

Zest and juice of a lemon

Rub the fat into the flour to get rough breadcrumb texture.  Bind with the water to form a soft dough.

Use the pastry to line a 20cm tart tin, preferably with a removable base.

Chill for 20-30 minutes.

Gently warm the syrup

Stir in the lemon zest and juice and the breadcrumbs.

Pour the mixture into the uncooked pastry case

Bake for 15 minutes.

Reduce the heat to 180C (160 fan) Gas 4

Bake for a further 15-20 minutes

Gittisham Flower & Produce Show  Saturday 5th August 2023

ENTRY FORM

Please place an X in the square showing the number of the class(es) you intend to enter.

When completed please return this Entry Form, with the correct Entry Fees, as shown on the schedule to:  Sarah and Len Abbott, 4 Church Mead, Gittisham EX14 3AH  on or before Saturday 29th  July 2023

No entries will be accepted after this date

Each entrant must complete a separate entry form.  No sharing!

Please do not name any exhibit – even the children’s

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Entrant’s name………………………………………………………………………

Address………………………………………………………………………………….

Total entry fee enclosed………………………….

Or, if child, state child’s age………………………

Additional entry forms available, if required, from Sue Fallows, Parkers East, Gittisham, EX14 3AS     01404 850922 or sfsuefallows@gmail.com