To be held at the Parish Hall on Saturday 3rd August 2024
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 20p: 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 1 st = £1, 2nd = 50p, 3 rd = 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 27th July 2024
Juniors must be age 12-16 on Saturday 27th July 2024
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 27th July 2024
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
- 3 White potatoes
- 3 Coloured potatoes
- 1 Cabbage (any variety)
- 1 Lettuce (any variety)
- 5 Spring Onions
- 5 Onion sets
- 6 Shallots
- 6 Sprays of Parsley
- 3 Beetroot
- 3 Carrots (any variety)
- 6 Pods of Broad beans
- 6 Pods of Peas
- A pair of Cucumbers
- 5 Tomatoes
- 5 Cherry tomatoes
- 3 Courgettes under 6”
- 6 Runner beans
- 2 Parsnips
- 3 Sticks of Rhubarb
- 4 different culinary herbs (not parsley) in a jam jar
- The longest runner bean
SECTION “B” FLOWERS
Classes 24-28 to be presented in a clear glass jar (NOT A VASE) - Cactus (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 Paris Olympics not
exceeding 12” or 30cm in any direction. Own vase, not jam jar.
SECTION “C” HOMECRAFT
30 Date and Walnut loaf – as attached recipe
31 Bakewell Tart – as attached recipe
32 (a) 2 Traditional Cornish Pasties
32(b) 2 Vegetable pasties
33 A jar of redcurrant jelly
34 Jar of chutney – any variety
35 Knitted or crochet baby blanket
36 Homemade wedding invitation
37 Homemade Gadget
38 Photo of a rainbow taken in Gittisham parish – recognisable location
39 MEN ONLY – Marmalade Cake – as attached recipe
SPECIAL CLASS: Potatoes in a bucket – potatoes can be collected from
Sue and David Fallows, Parkers East, Gittisham 01404 850922 on or
after 1 st April 2024
SECTION “D” CHILDREN’S CLASSES
0 – 5 years
40 A painting or drawing of a garden
41 An animal made of vegetables
42 3 decorated biscuits
6 – 11 years
- A painting or drawing of a garden
44. An animal made of vegetables
45. 4 cheese scones
Bakewell Tart Recipe
175g (6oz) Ready-Made Shortcrust pastry
For the Filling
2 x 15ml (2 tbsp) Jam or Lemon Curd 1 Large Egg
75 gm (3 oz) Margarine 50g (2 oz) Ground Rice
75 gm (3 oz) Caster Sugar Few Drops Almond Essence
100 gm (4 oz) Ground Almonds Blanched Almonds
- Heat oven to 190 o C, 375 o F, Gas Mark 5
- Line an 18cm (7 in) flan tin with 2/3 of the pastry. Spread the base with jam or lemon
curd - Cream margarine and sugar. Mix together the ground almonds and ground rice; add to
the creamed mixture alternately with the beaten egg. - Spread the mixture over the jam then decorate with a lattice of the remaining pastry and
the blanched almonds. Bake for about 35-40 minutes
Date and Walnut Loaf Recipe
225g (8 oz) self raising flour. 2 Eggs
1 tsp baking powder ½ tsp bicarbonate of soda
200g (7 oz) soft pitted dates chopped 100g (3½ oz) chopped walnuts
125g (4½ oz) unsalted butter softened, + extra for the tin
150g (5 oz) light muscovado sugar 1 tbsp icing sugar
Pinch of sea salt
1 Preheat oven to 180 o C/160 o C Fan/ Gas 4;
2 Butter a 2lb loaf tin (22cm x 10cm 6cm deep) and line with baking parchment;
3 Put the butter, dates and bicarb in a large bowl and add 150ml boiling water, give it a
stir so that the butter melts and leave to stand for around 20 minutes until the dates
have softened;
4 Whisk in the sugar until smooth, then gradually whisk in the eggs until combined.
Beat in the baking powder, flour and a pinch of sea salt until there are no lumps of
flour left and it’s smooth.
5 Fold in ¾ of the walnuts then pour into the prepared tin. Sprinkle the remaining
walnuts over the top.
6 Bake for 20 minutes, then turn the oven down to 170 o C/150 o C Fan/ Gas 3 and cook
for another 45-50 minutes until golden brown and a skewer inserted into the centre
comes out clean.
7 Transfer to a wire rack to cool completely, then lightly dust with the icing sugar.
Marmalade Cake Recipe
140g marmalade
175g butter, softened
175g light muscovado sugar
3 eggs, beaten
225g self-raising flour
½ tsp baking powder
1 tsp mixed spice
100g packet pecan halves
Heat oven to 180C/160 fan/gas 4.
Grease and line a 1kg/2lb loaf tin
Set aside 1tbs marmalade in a small pan.
In a bowl blend the remaining marmalade, butter, sugar, eggs, flour, baking powder
and spices until smooth and light.
Stir in about ¾ of the pecans
Tip into the prepared tin and sprinkle the remaining pecans on the top.
Bake for about 1-1.5 hours , covering loosely with foil after about 40 minutes, until a
skewer inserted comes out clean.
Cool slightly on a wire rack.
Gently heat the remaining marmalade and spread the glaze over the top of the warm
loaf.
Gittisham Flower & Produce Show Saturday 3rdAugust 2024
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 27 th July 2024
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
1 2 3 4 5 6 7 8 9 10
11 12 13 14 15 16 17 18 19 20
21 22 23 24 25 26 27 28 29 30
31 32 33 34 35 36 37 38 39 40
41 42 43 44 45
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