Schedule

Carlton Garden and Allotment Society

Thirtieth Annual Show

Carlton Village Hall

Saturday 3^rd 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