LOOSLEY ROW & LACEY GREEN HORTICULTURAL SOCIETY
ANNUAL PRODUCE SHOW 2010


sponsored by "Fendom Dawson"

AT THE LACEY GREEN VILLAGE HALL
SATURDAY 4th. SEPTEMBER 2010

SHOW SCHEDULE

VEGETABLE SECTION
Class  1 -
Class  2 -
Class  3 -
Class  4 -
Class  5 - 		4 ONIONS, from seed or sets.
5 POTATOES, white, one variety but of any shape.
5 TOMATOES, ordinary cultivars, with calyces.
6 RUNNERS BEANS, with stalks.
one of each of 5 different kinds of VEGETABLES
(5 items in total) from the following:-
Red potato, White potato, Red onion, White onion, Carrot, Runner bean, Lettuce, Beetroot,Pepper, Parsnip, Cabbage, Bunch of 5 Radishes.
(Each kind carries the same points value for judging).
Class  6 -
Class  7 -
Class  8 -
Class  9 -
Class 10 -
Class 11 -
Class 12 -
Class 13 -
Class 14 -
Class 15 -
Class 16 -
Class 17 -
Class 18 - 		  5 CARROTS
  2 LEEKS
  2 CUCUMBER
  2 MARROWS
  3 BEETROOT
  1 VEGETABLE
  3 PEPPERS or CHILLIS
12 FRENCH BEANS
  3 COURGETTES
10 TOMATOES
  9 SHALLOTS
COLLECTION of cut & named culinary HERBS
5 POTATOES 		(any one variety without foliage)
(any one variety with roots)
(any one variety)
(any one variety)
(any one variety)
(not otherwise listed, any one variety)
(any one variety)
(any one variety)
(any one variety)
(small-fruited and novelty cultivars, with calyces)

5 kinds in one vase
(coloured of one variety but of any shape)
FRUIT SECTION
Class 21 -
Class 22 -
Class 23 -
Class 24 -
Class 25 -
Class 26 - 		4 APPLES, culinary,
4 PEARS,
4 PLUMS, GAGES or DAMSONS
4 APPLES, dessert,
ONE DISH or PLATE home grown FRUIT of one kind
COLLECTION of home grown FRUIT, 		(any one variety)
(any one variety)
(any one variety)
(any one variety)
(excluding those in Classes 21 - 24)
(at least 3 kinds)
DOMESTIC SECTION
Class 30  -
Class 31  -
Class 32  -
Class 33  -  
Class 35  -
Class 36  -
Class 37  -
Class 38  - 		Dundee cake
Cheese Scone Ring
Cornish Fairings
Milk loaf plait
1 Jar of new season JAM
1 Jar of new season JELLY
1 Jar of MARMALADE, any fruit(s)
1 Jar CHUTNEY, PICKLE or RELISH

(show 5)

(makes two loaves, show one
minimum (370 grms)
minimum (370 grms)
minimum (370 grms)
minimum (250 grms)
*Please note that all exhibits in these classes must be covered with cling film to meet hygiene regulations. Recipes below

FLOWER SECTION
Class 40 -
Class 41 -
Class 42 -
Class 43 -
Class 44 -
Class 45 -
Class 46 -
Class 47 -
Class 48 -
Class 49 -
Class 50 -
Class 51 -
Class 52 -
Class 53 -
Class 54 -
Class 55 - 		Single ROSE
Vase of 5 stems of DAISIES/ASTERS
ROSES HT (large flowered)
ANTIRRHINUMS
Vase of ANNUALS except ASTERS
ST.CLEMENTS
ROSES FLORIBUNDA (cluster - flowered)
Vase of PERENNIALS
One POT GROWN FUCHSIA
Vase of ANNUALS  (see below)
One POT PLANT(S) in flower (except Fuchsias: see below)
One POT PLANT(S) foliage only (see below)
1 Sunflower any variety
SMALL FLORAL ARRANGEMENT Home grown blooms
FREE STYLE FLORAL ART Home grown blooms
3 DAHLIAS of any kind 		any kind
any kind
a vase of 3 blooms of single or mixed variety
3 spikes of any one type
5 stems of any one kind,  (see below)
a vase of ORANGE and YELLOW  flowers
vase of 3 sprays or stems, single or mixed variety
one distinct kind, 5 stems
maximum pot size 7 ins (18 cms)
at least 3 varieties, but no more than 9 stems
max height 1 metre with pot
max height 1 metre with pot
tallest & largest diameter head
Overall dimensions not to exceed 7 ins (18 cms)

All classes open FREE to Non-Members under 17 years old
.

NOTES ON SHOW SCHEDULE - SATURDAY 4th. September 2010

Exhibitors are invited to donate their exhibits in the
(* vegetable, fruit and cut flower classes *)
to the Sponsor who intends to distribute it between the village Pubs who are long established sponsors of the society
Why not call and sample the cooking at the Whip or Black Horse.
All the produce (*) remaining after 5.00 pm will be considered donated to the Society Sponsor.
PROGRAMME:

All entries to be staged in the Village Hall from 1.30pm to 2.30pm.
Judging of exhibits from 2.30pm to 4.00pm
Public viewing from 4.00pm to 4.45pm.
Cups presented 4.45pm.
No exhibits to be removed before 5.00pm.
Hall cleared 5.00pm.
ENTRY FEES: All classes 20p per item unless under 17 yrs old then NO fee payable. Only one entry per person.
PRIZES: "SPECIAL" rosettes for best entry in each section. Rosettes for 1st and 2nd in each class.
NEW MEMBERS: Members joining on the day of the show will immediately be eligible to exhibit.
RULES:

JUDGES: 		A copy of the Rules governing the Show will be on display.

To be arranged by the Committee. Decisions by Judges will be final.
CUPS AWARDED:

THE BILL CLEAVER MEMORIAL AWARD for best exhibit in show.

PLOWMAN CUP - for exhibitor with most points in the Vegetable Section.

FLORAL CUP - for exhibitor with most points in the Flower Section.

MARSHALL CUP - for exhibitor with most points in the Fruit Section.

DOMESTIC SALVAR - for exhibitor with most points in the Domestic Section.

THE HUGHENDEN CUP - most overall points in the combined Produce Sections.

JUBILEE CUP - For new & existing members who have not previously been Cup winners.

A special prize will be awarded for the best exhibit from an entrant under 17 years old.

DEFINITIONS AND GUIDANCE ON CLASS ENTRIES.
Classes 21 to 26

Exhibitors should ensure that when required stalks are left on exhibits.
Classes 44 and 49

For the purposes of this show, Annuals are defined as "Flowers grown from seed sown since the 1st September 2009"
Classes 50 and 51

Plant(s) must have been in the Exhibitor's possession for at least 2 months.
Classes 53 to 54

All blooms must be grown by the entrant.

NOTES AND HINTS ON THE PREPARATION OF EXHIBITS


REMEMBER - UNIFORMITY OF EXHIBITS WILL ALWAYS CATCH THE JUDGES EYE.
Cabbage and Cauliflower -
Runner Beans -
Beetroot, Carrot, Parsnip, Swede -
Onions and Shallots -
Potatoes -
Radish -
Tomatoes - 		show with approx 3" (7.5 cms) of stalk remaining.
Cut from vine with scissors leaving some stalk attached.
Cut off tops leaving 3" (7.5 cms). Ensure that all the root is intact.
Tops should be tied and roots neatly trimmed back to the Basal plate.
Wash tubers carefully with a soft cloth or sponge.
Do not remove foliage.
Should not be over ripe, do not remove calyces.

RECIPIES FOR THE DOMESTIC SECTION.



Class 30 Dundee Cake
175g (6oz) each light muscovado sugar and softened butter, 250g (8oz) plain flour, 4 eggs beaten, 1 tsp baking powder, 1 tsp mixed spice, 50g (2oz) ground almonds, grated rind and juice of half a lemon, 500g (1Ib) luxury mixed dried fruit, 25g (1oz) blanched almonds.

Cream butter and sugar together. In another bowl mix flour, baking powder, spice, ground almonds and lemon rind. Gradually mix in alternate spoonfuls of beaten egg and flour mixture until all is added and mixture smooth. Stir in dried fruit and lemon juice. Spoon into a 20cm (8in approx) lined cake tin. Level surface and arrange almonds in a circle. Bake in pre-heated oven at 160°C (325°F) Gas Mark 3 for 1 ¾ - 2 hours until deep brown and a skewer comes out clean. Leave to cool for 15 min. and then turn onto a wire rack to cool.

Class 31 Cheese Scone Ring
115g (4oz) butter, 1 onion chopped, 2 eggs, 450g (1lb) self raising flour, one tablespoon baking powder, 2 tablespoons wholegrain mustard, 2 teaspoons mustard powder, 150ml ( ¼ - pt) milk, 100 gm (4oz) cheddar cheese grated (1 oz for decoration).

Heat 25g (1 oz ) of the butter and fry onion until soft. Sift flour, baking powder and mustard powder into a bowl and rub in remaining butter. Stir in the cooked onion and cheese. Beat together the wholegrain mustard, eggs and milk, make a well in the centre of the flour mixture and add enough egg mixture to make a soft dough. Turn onto a floured surface, kneed lightly, form into a long sausage and shape into a ring. Lift onto a greased baking tray, score the top to mark 10 - 12 divisions and sprinkle with the one ounce of cheese. Bake for 25 - 30 minutes in a preheated oven, 200C (400 F) Gas mark 6.

Class 32 Fairings
100g (3 ½ oz) plain flour, 1 tsp baking powder, ½ tsp bicarbonate of soda, ½ tsp ground cinnamon, ½ tsp ground ginger, ¼ - tsp ground allspice, finely grated rind of 1 lemon, 50g (2oz) butter - diced, 50g (2oz) castor sugar, 2 tsp golden syrup.

Mix flour, baking powder and spices, bicarb and lemon rind together in a bowl. Add butter and rub in until it resembles fine breadcrumbs. Stir in sugar, add syrup, then mix with a spoon and then with hands to form a ball. Shape the dough into a log and slice into 12. Roll each into a ball and arrange on 2 baking sheets leaving space for spreading. Cook one sheet at a time in preheated oven, 180C (350F) Gas mark 4 for 8 - 10 minutes, or until biscuit tops are cracked and golden. Leave to harden for 1-2 mins and transfer to wire rack to cool.

Class 33 Milk Plait
750g (1 ½ lb) Strong White Flour, 1 Teaspoon salt, 15g ( ½ oz) fresh yeast or 7g ( ¼ oz) dried yeast, 1 teaspoon caster sugar, 450ml ( ¾ pint) milk, 60g (2 oz) butter, 1 egg.

Warm the milk to lukewarm. Cream the yeast and sugar in a basin, add the milk and the well-beaten egg. Put the flour into a bowl, add the salt and mix well. Rub in the butter until evenly mixed. Pour in the yeast mixture and beat to a dough. Leave to rise for 1 ¼ -hours then knock down, divide into two halves and form each half into a plait. Cover and leave to rise again in a warm place for about 30 minutes until doubled in size. Brush over with beaten egg. Bake in the middle of a pre-heated oven at 220C (425F) Gas Mark 7 for about 20 minutes until well risen, browned and it sounds hollow when tapped.