Harpole Village Gardeners’ Show
President Mrs Elizabeth Still
Of Fruit, Flowers, Vegetables, Cookery and Handicrafts to be held at
The Old School Hall, School Lane, Harpole
Saturday 7th September 2019
Show opens at 3.00pm Prize giving at 4pm
Admission: Adults £1 Children FREE
Joan Knight The Woodyard, 48 Upper High Street
Helen Cordingley The Dairy, Duck Lane 07872653124
Harpole Gardeners’ Association Awards
Children’s prizes will be given as follows:
1stPrize £1.502ndPrize £1.003 Prize 50p
There are no monetary classes for adult classes
All cups to be held for ONE year only
Betty Church Memorial For the Member with the highest points in Section A
Challenge Cup Winner limited to 1 win in 3 years. Winners 2017/18 not eligible
Margaret Spokes Cup Highest points in Section A – Flowers
Harpole Gardeners Specimen Vase for the highest points in Section B
Joan Ainge Vase Specimen Vase for the Best Cookery Exhibit in Section B
Harpole Gardeners Specimen Vase for the highest points in Section C
DT Brown Cup For most points won by a child in Section D
The Garnett Cup The Best Exhibit in Section E
Thea Cordingley Cup Most points won by a Teenager in Adult Classes + £10
RULES & REGULATIONS
- Section A,B,C,E Open to all
- Section D Open to Children 12 years and under
- Prizes will be awarded on a points system.
3 points for 1st prize
2 points for 2nd prize
1 point for 3rdprize
- Exhibits must be grown or made by the Exhibitor with the exception of the Floral Art class
- ALL Exhibits must be staged BETWEEN 10am and 11.30am prompt
The Old School Hall will be closed for Judging at 11.30am.
- No Exhibit to be removed before 4.30 pm
- All Exhibits must be removed by 5 pm
- The Judge’s decision as to merit shall be final.
- Only one entry per Exhibitor allowed in each class.
- Open to all who live in Harpole or have a connection with the village.
Horticulture Stuart Phillips
Cookery Lynn Richardson
Arts & Crafts/Floral Christine Phillips
Photography Neil Phillips
With grateful thanks to the sponsors of this year’s show:
- Harpole Gardeners
- Jack Haddon
- Jo Hannam
- Live and Let Live
- Magnus Shoes
- Harpole Antique Shop
- Sandy Lane nursery
- Grange Farm
- R & J Knight
- HiCut UK
COOKERY COMPETITION RECIPES
100g Margarine, 200g mixed fruit, 150g sugar, 225ml milk, 1 egg, 200g SR Flour.
Heat over to 150’c, 300’f, Gas mark 2. Grease and flour 18cm/7” cake tin. Melt marg in a saucepan, stir in fruit, sugar and milk. Bring to the boil, simmer for a few minutes, stirring occasionally. Allow to cool, stir in the egg and flour gradually. Place into prepared cake tin, level the mixture and cook for 1 ½ hours.
150g margarine, 150g caster sugar, 3 eggs (size 2), 150g SR Flour, Raspberry jam.
Heat oven to 350’f, 180’c or Gas Mark 4. Cream margarine and sugar until light and fluffy. Beat in eggs one at a time, adding a little flour with each. Gently fold in remaining flour. Place mixture into 2 x 7” greased sandwich tins. Bake for about 25 minutes. When cold, sandwich together with Raspberry Jam and dust the top with a little caster sugar. (Not icing sugar)
HANDY HINTS ON PRESENTATION OF EXHIBITS AT THE ANNUAL SHOW
Notes for beginners and first time exhibitors who wish to show their produce to its best advantage. The most important requirement is for the exhibit to meet the description printed on the schedule. For example: If the schedule states “Potatoes, FOUR, round any colour”, FOUR average sized round potatoes from your garden would beat an exhibit of FIVE large and perfectly matched potatoes of a rare and succulent variety. The judges usually mark such non-conforming entries as NAS. This means “Not as schedule”, and is a polite way of saying DISQUALIFIED. Please check your exhibit with the exact description of the class you are entering.
The rest of this note is taken up with suggestions appropriate to various classes in this schedule. They are the result of a discussion with regular exhibitors, but please bear in mind that they are only suggestions which should help you to gain presentation points on the day. In the case of disagreement, the rules are printed on the schedule prevail and the judges’ decision is always final.
Round Beetroot:Wash but do not damage the skin or remove the tap root. Preparation on the day of the show will avoid withering.
Cabbage:Remove damaged or discoloured outer leaves. Keep the roots intact and wash them free of soil.
Carrots: Trim foliage to 3 inches and wash without damaging the skin or tap root
Cucumber: Leave the trace of the flower on the end if you can. Handle carefully to avoid marking the skin. Do not polish.
Shallots:Remove the roots but retain the ripened outer skin. Trim the withered tops, turn over the trimmed ends and tie them off.
Lettuce:Prepare as for cabbage
Marrows:Handle gently to avoid marking the skin. Do not polish
Onions: Exhibit the roots with leaves intact. Remove only loose and discoloured outer skins and do not peel.
Onions – Dressed:Prepare as shallots.
Potatoes:Wash gently to avoid scratching the skin. Choose your best matched set with no disease or pest damage.
Beans: (Runner and French Dwarf) Gather by cutting through stalks with scissors. Handle only by the stalk to retain the fresh appearance of the skin.Check for full pods by holding them up to the light. Leave the trace of the flowers on the pod ends if you can.
Tomatoes:Stalks should be intact if possible. Do not pick them too early or the stalk may wither and fall off. Over-ripe, squashy fruits get less points. Any other vegetable:The general requirements are freshness and freedom from damage, pests and disease.
Flower exhibits:Whole exhibit should be within dimensions specified in schedule. For interpretive exhibits emphasis should be on plant material rather than the accessories used.
Apples and Pears:Stalks should be in place if possible. Do not polish the skins. Name the variety if possibl
Soft Fruit and Stoned Fruit:Exhibit with stalks if you can and preserve the natural untouched appearance, particularly of plums
Dahlias and Marigolds: Old damaged petals may be removed. Usually exhibited with reasonably long stems.
Cut flowers:General standards of freshness and freedom from pests and diseases apply.
Gladioli: May have unopened blooms at the top but make sure that the bottom flower is not fading or falling.
Pot Plants:All types – Remove dead foliage and leaves. Present in a clean pot with no evidence of pests or disease. Supports are
permissible where necessary and under-saucers are recommended.
Cactus:DO NOT remove dead flowers or evidence of flowering
All types – Avoid using bottles or jars which are identified with commercial produce however attractive: this includes honey jars. Contents to be of good colour, flavour and evenly distributed. Jars to be well filled with a good seal.
Any Fruit cake: Fruit evenly distributed, moist. Avoid burnt/hard fruit on outside. Top to be as flat as possible.
Victoria Sandwich: Texture fine, golden in colour. No bubbles or cooling rack marks on top. Sprinkle with caster sugar, not icing sugar.[/fusion_text]
Materials to be appropriate for design and use. Quality of workmanship and attention to detail could be a deciding factor on similar exhibits. Ensure items conform to schedule i.e. dimensions, materials if specified.
Knitting: Even tension, no visible joining of yarns. Seams to be appropriate for yarn with pattern matching, use flat seams on baby clothes. Exhibits unworn.
Soft toys: Washable, no glass or plastic eyes, wires, joints, squeakers etc. No hard piece down back.[