Annual Produce Show & AGM 4th September 2018

 

Entries received 6.30 - 7.30pm. 50p per entry (children free)

Judging from 7.30pm AGM at 7.30 pm. Prize giving at 8.00pm

 

One entry per Class, per Member and open to Members only.

Non-Members’ entries welcome in ‘Open’ Classes.

Removal of entries only at the end of the evening, please.

 

Class No.            Exhibit

1          Single Rose       (Jan Rawlings Cup awarded for Gold)

2          5 single stems of mixed garden flowers

3          3 dahlia stems           (Dahlia Cup awarded for Gold)

4          3 hydrangea heads1

5         A table centre arrangement around a candle 10” diameter max. Open Class

6          6 runner beans

7          5 tomatoes larger than cherry

8          6 cherry tomatoes

9          3 eating apples

10        3 cooking apples

11        6 radishes

12        6 plums

14        3 courgette

15        3 beetroot

16        3 carrots

17        The oddest shaped vegetable  Open Class

18        5 potatoes

19        Collection of 5 different vegetables (Richard Bloxham cup awarded for Gold)

20        Pear & Chocolate cake (see recipe below)

21       1lb jar of Strawberry Jam

 

Photography classes   (Photography Cup awarded for overall winner)

Max size: 6”x4” or 7”x5” unmounted/unframed - any digital enhancement should be declared

 

22    ‘Garden Implements'

23    ‘I Spy a Secret Garden'

24    ‘Stormy Landscape'

25    ‘Fancy Foliage’  

 

Rules  For Snitterfield Garden Club Produce Show

 Exhibits must be entered between 6.30pm and 7.30pm only

Childrens entries accepted free

Exhibits must be grown in the exhibitor’s garden/allotment

Exhibitor must stage their own entry with entry card once registered and entrance fee paid.

A person can only submit one entry to be exhibited in each class.

Entrants are responsible for ensuring that their exhibits are according to schedule in class

eg Number of fruits/ vegetables etc.

Failure to comply may result in the judge ruling 'not as scheduled' and disqualifying entry.

Vase of five stems of mixed flowers. This should not include seed heads or berries. Natural foliage on stem is allowed.

Prizes of gold £3, silver £2 will be awarded

If only one exhibit is in class, the judge awards prize accordingly to his/her discretion.

 

Prize, Scores and Awards

3 points awarded for 1st prize - gold

2 points awarded for 2nd prize - silver

Open class winning points included in totals

Vic Rawlings Rose cup awarded for best rose exhibit

Gilmour Dahlia Cup awarded for best Dahlia exhibit

Richard Bloxham Cup awarded for best collection of Five Vegetables

The Gilmour Cup awarded for best individual entry in Produce Show

Snitterfield Challenge Cup awarded for most points in Produce Show

Photography Cup awarded for most points in Photography Class

 

Pear Hazelnut & Chocolate Cake

Ingredients:

100g     blanched hazelnuts

140g     self raising flour

175g     butter – cut into small pieces

140g     golden caster sugar

2           large eggs beaten

5           small ripe Conference pears

50g       dark chocolate chopped into small pieces

2tbsp   apricot jam

 

Preheat oven 160 degrees C / Fan 140 degrees C

Butter and line a 20cm round cake tin

Grind the hazelnuts in a food processor until fairly fine

Add the flour and mix briefly

Add the butter and pulse until it forms crumbs

Add the sugar and eggs and mix briefly

Peel, core and chop two of the pears

Stir the pears and chocolate lightly into the cake mixture

Spoon the mixture into the prepared cake tin and smooth the top

Peel, core and slice the remaining pears, scatter over the top of the cake mixture. Press down lightly

Bake for 50/60 minutes until firm to the touch

Leave to cool in the tin for 10 minutes

Turn out and cool on a wire rack

Warm the jam and brush over the top of the cake

Serve warm or cold