Annual Produce Show & AGM 1st September 2020

 

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.

 

1          Single Rose            (Vic 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 heads

5         3 Stems of Ornamental Shrubs

6          Arrangement of Foliage in a Teapot: Open Class

7          6 runner beans

8          5 tomatoes larger than cherry

9          6 cherry tomatoes

10        3 eating apples

11        2 Corn on the Cob

12        6 plums

14        3 courgettes

15        3 beetroot

16        3 carrots

17        Any vegetable not listed elsewhere:  Open Class

18        5 potatoes

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

20        Blackberry & Apple Loaf (see recipe below)

21       1lb jar of Raspberry & Rhubarb 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       ‘Lovely Lavender'

23       ‘A Tangled Web'

24       ‘Meadow View'

25       ‘The Garden Pond’

 

 

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

 

Blackberry & Apple Loaf

Ingredients:

250g Self-raising flour

175g Butter

175g Light Muscovado sugar

Half teaspoon Cinnamon

2 rounded tablespoons Demerara sugar

1 small eating apple un-pealed & coarsely grated

2 large eggs, beaten

Finely grated zest of 1 orange

1 tsp of baking powder

225g of Blackberries

 

Method:

  • Pre-heat the oven to 180C / Fan 160C
  • Butter and line the base of a 1kg / 2lb loaf tin
  • Rub the butter, flour and Muscovado sugar together to make fine crumbs (reserve 5 tablespoons of this mixture for the topping) and mix in the cinnamon and demerara sugar, then set aside
  • Mix the apple in with the eggs and zest, stir the baking powder into the rubbed mixture, then quickly and lightly stir in the egg mixture – don’t overmix
  • Gently fold in three quarters of the berries. Spoon into the tin and level. Scatter the rest of the berries on the top
  • Sprinkle over the topping and bake for 1 hour 20 minutes, testing with a skewer. After 50 minutes, cover loosely with foil
  • Leave in the tin for 30 minutes then cool on a wire rack