GITTISHAM FLOWER & PRODUCE SHOW SCHEDULE


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

  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)
  22.   Cactus (pot not exceeding 8”)
  23.   5 pansy heads floating in clear water in a clear glass bowl
  24.   1 Spike Gladioli
  25.   3 Dahlias
  26.   6 Stems of Sweet peas
  27.   4 stems of different cut flowers
  28.   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

  1. 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

  1. Heat oven to 190 o C, 375 o F, Gas Mark 5
  2. Line an 18cm (7 in) flan tin with 2/3 of the pastry. Spread the base with jam or lemon
    curd
  3. Cream margarine and sugar. Mix together the ground almonds and ground rice; add to
    the creamed mixture alternately with the beaten egg.
  4. 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

Auction of Promises

Auction of promises in the Gittisham village hall

  • Catalogue with draw entry and drink on night- Helen Hayman
  • 07806480246
  • Plenty of lotts for everyone!
  • Proceeds towards St.Michaels, Gittisham
  • No need to book- pre Bid form available

Gittisham Christmas Concert

Sunday 3rd December 2023 at 16:00 in Gittisham St Michael’s Church

Come and join us in our beautiful church as we begin the lead up to Christmas. We are presenting a lovely festive concert suitable for all ages with professional singers. Join us in our carol singing and enjoy a drink and a mince pie. There will also be a prize draw with a splendid lunch for two to be won at The Pig’s Folly. Book early to avoid disappointment! The proceeds will be shared between Force Cancer Charity and St Michael’s Church, Gittisham.

King Charles III Coronation

Saturday, May 6th

Live viewing of the coronation in the village hall from 10 AM

The King’s coronation party is held by the Village Hall committee from 5 pm.

Open to all the parish with a free disco and free drinks, bring your own food for the BBQ!

View other upcoming village hall events here https://gittisham.org.uk/village-hall/upcoming-events/

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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4142434445     

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

Burns Night supper 28th Jan 2023

Doors open at 7pm, Gittisham Village Hall

Veggie and meat haggis, neeps, tatties & dancing.

Please contact Hamish Hall if you would like a ticket.

Tel. 07880 178297

Remembrance Sunday -13th November

The Act of Remembrance will take place at the Lychgate outside St Michael’s Church Gittisham this Sunday at 10.50am.
This will be followed by a Lay-Led service in Church for those who wish to attend.

Harvest Supper 8th October 2022

Saturday 8 October at 7pm in the village hall.

Cost £5 adult, reduction for primary age children.

BYO alcoholic drinks.

To book, please contact Sue Fallows