Snitterfield Garden Club Produce Show 12th  September 2021
To be held within the Snitterfield Village Show 
Entries received between 9-10.30am. Fee: 50p per entry.
One entry only per person, per class.
Judging from 10.30am. Show opens to public 12noon.
Prize giving at 4pm. Removal of entries only after 4pm, please.
1          A Single Rose bloom.        
2          5 single stems of mixed garden flowers 
3          3 dahlia stems        
4          3 hydrangea heads 
5          Arrangement of Foliage in a Teapot. 🫖
6          6 runner beans. 
7          5 tomatoes of a single variety.
8          3 eating apples of a single variety
9          2 corn on the cob. 
10        3 courgettes. 🥒🥒🥒
11        3 carrots 🥕🥕🥕
12        Collection of 5 vegetables, different from each other.  
13        Blackberry & Apple Loaf (recipe below)
14        1lb jar of Raspberry Jam
15       ‘A Wildlife Collage’ on A4 card for ages 9yrs. and under
16       ‘A Bug Hotel’ for ages 10-16yrs.
Rules  For Snitterfield Garden Club Produce Show
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. Stewards will be on hand to help.
Only one entry per person to be exhibited in any class.
Class 2: 5single stems of mixed flowers: this should not include seed heads or berries, but foliage on stems is allowed.
Blackberry & Apple Loaf
250g Self-raising flour
175g Butter
175g Light Muscovado sugar
Half a teaspoon Cinnamon
2 rounded tablespoons Demerara sugar
1 small eating apple peeled & coarsely grated
2 large eggs, beaten
Finely grated zest of 1 orange
1 tsp baking powder
225g blackberries
• 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 over mix
• 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