Harpole Village Gardeners’ Show

President Mrs Elizabeth Still

75th Annual Show

Of

Fruit, Flowers, Vegetables, Cookery and Handicrafts

To be held at

The Old School Hall, School Lane, Harpole

Harpole Gardeners’ Association Awards

Children’s prizes will be given as follows:

1st Prize £1.50

2nd Prize £1.00

3rd Prize 50p

There are no monetary classes for adult classes

All cups to be held for ONE year only

SPECIAL AWARDS

Betty Church Memorial   For the Harpole Resident with the highest points in Section A

Challenge Cup   Winner limited to 1 win in 3 years. Winners 2016/17 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

Saturday 1st September 2018

Show opens at 3.00pm                       Prize giving at 4.30pm

Admission: Adults £1 Children FREE

Show Secretaries

Joan Knight The Woodyard, 48 Upper High Street

Helen Cordingley The Dairy, Duck Lane  07872653124

With grateful thanks to the sponsors of this years show:

Harpole Day Nursery  Magnus Shoes  The Live and Let Live  Mr Orton-Jones  Antiques Shop  Mills Carpentry  Sandy Lane Plant Nursery  R&J Knight  Opus Properties  Jack Haddon  Grange Farm  Cedar Cottage Gardening Services                                                                                                                                                            

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 3rd prize
  • 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 5pm
  • All Exhibits must be removed by 5.15pm
  • 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.

 

JUDGES

Horticulture                Stuart Phillips

Cookery                       Jill Hodgkinson

Arts & Crafts/Floral    Christine Phillips

Photography                Neil Phillips

COOKERY COMPETITION RECIPES

FRUIT CAKE

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.

COCONUT CAKE

225g 8oz SR Flour, 225g 8oz caster sugar,150g 5oz margarine, 2 eggs. Soak 60g (2oz) coconut in ¼ pint (150mls) milk overnight. 7” (18cms) round deep cake tin.

Heat oven to 300-350’F 160/170’C, Gas Mark 3. Cream margarine and sugar until soft and light.  Beat in the eggs one at a time. Fold in the sieved flour and then the coconut and milk. Put into a greased and floured tin and bake for approx. 1 ½ hours.

VICTORIA SANDWICH

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)

GINGERBREAD CAKE

200g SR Flour, 50g margarine, 50g soft brown sugar, pinch of salt, 2 teaspoons ground ginger, 100g golden syrup, 1 egg with milk to make 125ml (1/4 pint).  Heat oven to 350’F 180’C, Gas mark 4.

Mix flour, salt, ginger together.  Melt margarine, sugar and syrup, add to the flour etc. Gradually beat in the egg and milk. Pour into 18cm/7” square cake tin and bake for approx. 45 minutes.

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.

Vegetables

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 Arranging    

                                                                                                                                                                                                                        

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.

Fruit 

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

Flowers

 

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

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Cookery  

Preserves: 

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.

Handicrafts

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.