|
Carlton Garden and Allotment Society
Thirtieth
Annual Show
Carlton Village Hall
Saturday 3rd September 2011
Staging Time 9.00 - 11.45am
Open to Public 2.30pm
Sale of produce from 4.30pm
Raffle ~ Refreshments ~
Produce
Vegetable Section
Class
No.
|
1.
|
3 Potatoes, White
(Named variety)
|
|
2.
|
3 Potatoes, Coloured
(Named Variety)
|
|
3.
|
3 Beetroot
|
|
4.
|
3 Carrots, long rooted
(7.6cm/3” tops attached)
|
|
5.
|
3 Carrots, stump
rooted (7.6cm/3” tops attached)
|
|
6.
|
1 Carrot, heaviest
|
|
7.
|
1 Edible Summer/Winter
Squash (Named Variety – excluding courgettes or marrows)
|
|
8.
|
4 French Beans, round
or flat
|
|
9.
|
4 Runner Beans
|
|
10.
|
1 Runner Bean, longest
|
|
11.
|
3 Shallots – small
(dressed and suitable for pickling)
|
|
12.
|
3 Shallots – large
(dressed)
|
|
13.
|
3 Onions (NOT Red)
grown from seed (dressed)
|
|
14.
|
3 Onions (NOT Red)
grown from sets (dressed)
|
|
15.
|
3 Red onions grown
from seed or sets (dressed)
|
|
16.
|
1 Onion of any type
grown from seed, heaviest
|
|
17.
|
1 Onion of any type
grown from a set, heaviest
|
|
18.
|
2 Leeks
|
|
19.
|
2 Sweet Corn Cobs (do
not peel back)
|
|
20.
|
1 pair of Marrows, fit
for table
|
|
21.
|
1 Marrow heaviest
|
|
22.
|
3 Courgettes
|
|
23.
|
1 Cucumber
|
|
24.
|
3 Standard Tomatoes
(named variety)
|
|
25.
|
3 Cherry Tomatoes
(named variety)
|
|
26.
|
2 Sweet Peppers
|
|
27.
|
1 Any other vegetable
(vegetable to be named)
|
|
28.
|
1 Vase of 3 kinds of
culinary herbs
|
|
29.
|
1 Vegetable – most
unusual shape
|
|
30.
|
A display of 5
different types of vegetable. No limit to the number of each type used. Display
to fit on a tray no larger than 38.1cm x 50.8cm/15 x 20 inches.
|
Fruit Section
|
31.
|
4 Apples, cooking
|
|
32.
|
4 Apples, dessert
|
|
33.
|
4 Pears
|
|
34.
|
6 Plums or Damsons
|
|
35.
|
3 sticks of Rhubar
(sticks tied and leaves removed)
|
|
36.
|
Dish of any kind of
soft fruit (stalks left on)
|
|
37.
|
Dish of any kind of
fruit not specified above.
|
Flower Section
|
38.
|
3 different pot plants
(in separate pots). May include cacti and succulents.
|
|
39.
|
1 Fuchsia in flower of
any kind.
|
|
40.
|
1 Any other flowering
pot plant.
|
|
41.
|
1 Foliage pot plant.
|
|
42.
|
1 cactus or succulent.
|
|
43.
|
Vase of annuals (1
kind, mixed colours allowed)
|
|
44.
|
Vase of mixed annuals
(up to 5 kinds)
|
|
45.
|
Vase of perennials (1
kind, mixed colours allowed)
|
|
46.
|
Vase of mixed
perennials (up to 5 kinds). May include summer flowering bulbs and corms.
|
|
47.
|
Vase containing 1
specimen rose.
|
|
48.
|
Vase of 3 roses (any
variety or varieties)
|
|
49.
|
4 pansies or violas.
|
|
50.
|
Vase containing 1
specimen Dahlia
|
|
51.
|
Vase of 3 Dahlias, one
variety
|
|
52.
|
Vase of 3 Dahlias (3
different blooms)
|
|
53.
|
Vase containing one
specimen Chrysanthemum.
|
|
54.
|
Vase containing one
spray of Chrysanthemums (not disbudded)
|
|
55.
|
Vase of 3 Asters (one
or several varieties)
|
|
56.
|
Vase containing 1
specimen Gladiolus
|
|
57.
|
Vase containing any
specimen flower (excluding roses, dahlias, chrysanthemums or gladioli)
|
|
58.
|
Vase of 3 different
flowers (of any kind)
|
|
59.
|
Vase of 1 specimen
flower (to be judged on scent)
|
Foliage & Flower Arrangement Section
|
60.
|
An Open Class flower
arrangement. An arrangement using any colour(s) or design.
|
|
61.
|
An arrangement
entitled ‘Party Time’.
|
|
62.
|
An arrangement
entitled ‘Golden Sunrise’.
|
|
63.
|
An arrangement using only
three flowers plus foliage. Flowers can be of the same or
different types and colours.
|
Accessories may be used for ALL
arrangements. Sizes are not limited
but entrants are asked to be mindful of table space restrictions.
All flower arrangements to be viewed from
the front.
Liquid Beverages Section
|
64.
|
Bottle of Rose Wine
– Sweet
|
|
65.
|
Bottle of Red Wine –
Dry
|
|
66.
|
A NON alcoholic drink
e.g. a Summer Cordial. This does not need to be exhibited in a standard
wine bottle. State fruit/ingredients used on label.
|
|
67.
|
A home made Cider. A
container of your choice may be used.
|
|
68.
|
Bottle of Fruit
Liqueur, made with fruit steeped in alcohol e.g. sloe gin. This does not
need to be exhibited in a standard wine bottle. State fruit and alcohol
used on label.
|
Confectionery Section
|
69.
|
1 Jar Jam
|
|
70.
|
1 Jar Lemon Curd –
made to recipe provided.
|
|
71.
|
1 Jar Marmalade.
|
|
72.
|
1 Jar Chutney or
Pickle
|
|
73.
|
1 Jar of any other
“relish” e.g. pickled onions, ketchup etc
|
|
74.
|
A small 1lb white loaf
of bread – made to your own recipe - uncut
|
|
75.
|
Brownies – made to
recipe provided
|
|
76.
|
Sausage Rolls – made
to your own recipe – cut into approximate 2½ inch lengths – 3 to be displayed
|
Wine and preserves must be labelled to
show the type of fruit/vegetables used and year of manufacture.
Recipes MUST BE strictly adhered to.
Handicrafts Section (See Rule 4)
|
77.
|
An item of woodwork.
Dimension not to exceed 61cm/24 inches.
|
|
78.
|
An item of Machine
Sewing e.g. patch work. Dimension not to exceed 61cm/24 inches.
|
|
79.
|
An item of Embroidery.
Dimension not to exceed 61cm/24 inches.
|
|
80.
|
An item of knitting or
crochet.
|
|
81.
|
A painting. Dimension
not to exceed 61cm/24 inches.
|
|
82.
|
A model or miniature
display e.g. a replica room with miniature furniture. Dimension not to
exceed 61cm/24 inches.
|
|
83.
|
Item of any other
craft. Dimension not to exceed 61m/24 inches.
|
PLEASE PUT ENTRY FORMS FOR HANDICRAFTS IN
EARLY
Photography Section
|
84.
|
A Landscape photograph
|
|
85.
|
A photograph of a
sporting event.
|
|
86.
|
A photograph of a local
winter scene.
|
|
87.
|
A photograph of a
specimen flower or vegetable.
|
|
88.
|
A photograph with an
amusing caption
|
|
89.
|
An open class – a
photograph of any subject.
|
NB: Photographs must have been taken by
the exhibitor and should be mounted on lightweight card with the exhibitor’s
name on the back.
PLEASE PUT ENTRY FORMS FOR PHOTOGRAPHY IN
EARLY
Children’s Classes – aged 6 and under
|
90.
|
An item of handicraft
– max size 61cm x 61cm/24” x 24”
|
|
91.
|
A painting or drawing
of a garden
|
|
92.
|
A vegetable or fruit
that looks like a persons face from your garden or allotment.
|
|
93.
|
A decorated flower
pot.
|
Children’s Classes – aged 7 to 12
|
94.
|
An item of handicraft
– max size 61cm x 61 cm/24” x 24”
|
|
95.
|
A painting or drawing
of a garden
|
|
96.
|
Best Sunflower in a
pot or vase, grown at home or on allotment
|
|
97.
|
Any 3 vegetables which
you grew yourself, put
together to make them look like a person
|
Special Junior Class – aged 16 and
under
|
98.
|
A decorated Pumpkin
with a face
|
Children may enter the adult classes if
they wish to try and score more points.
CARLTON LOWER SCHOOL INTER CLASS
COMPETITION
|
99.
|
A tray of produce
displayed by the Class. Trays must be marked with the Class name.
|
SHOW DISASTER CLASS!!!
|
100.
|
Something intended as
a genuine entry in any of the preceding 98 classes, which went wrong!
Entrants may add a description explaining why the exhibit was a disaster,
if appropriate.
|
RECIPES
Class
70 - Lemon Curd
Ingredients
4 juicy thin skinned lemons
4 eggs
100-125g (4oz) unsalted
butter
350g (12oz) sugar
Finely grate lemon rind
taking care to avoid the white pith. Squeeze lemon juice and put through a
strainer. Beat eggs until well mixed and foamy. In the top of a double boiler
(or a bowl over a pan of simmering water) combine lemon rind and juice, softened
butter and sugar and stir gently until the butter has melted. Strain in the
beaten eggs, stirring vigorously to blend all the ingredients thoroughly.
Continue to stir over simmering water until the curd is smooth, thick and
creamy, about 20 minutes. It will be very hot, but do not let it boil, or the
eggs will curdle.
Pour the curd into small,
hot, clean jars and allow it to cool before covering.
Makes 3 small jars.
Lemon curd will keep in the
fridge for a maximum of 8 weeks.
One
jar to be exhibited
Class
75 – Brownies
Ingredients
50g (2oz) plain chocolate
75g (3oz) butter/margarine
2 eggs
125g (5oz) caster sugar
100g (4oz)Self raising flour
Pinch of salt
50g (2oz) chopped walnuts
Melt the chocolate and
butter/margarine over hot water.
Beat in eggs and sugar
Min in flour, salt and nuts,
spread in a well-greased 20.5cm square tin.
Bake in a moderate oven
180C, 350F, Gas mark 4, for about 30 minutes, until the top has a dull crust.
Cut into squares.
3
to be exhibited on a plate
|