Schedule for the 27th Annual Stanhoe and Barwick Flower Show
To be held in the Reading Room, Cross Lane, Stanhoe
on
Saturday, August 4th, 2012
Hall open from 2.00–4.30 p.m.
Entrance 50p, under 16s free
Teas will be available during the afternoon.
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Rules
Entry is open to every householder in Stanhoe and Barwick, their children and grandchildren under 16.
One entry per person per class. Entries must have been made or grown by the exhibitor. The correct number of items must be as on the schedule.
No entry to have been exhibited in a previous Stanhoe and Barwick Flower Show.
List of all entries to Mrs Blackburn or Rosemary Brown with 10p entry fee per item before Wednesday, 1st August. Under-16s free.
Entries to be brought to the Hall on Saturday, 4th August between 9.00 am and 10.00 am. Everyone will be responsible for staging their own exhibits.
Bought flowers may be used in classes 36–42.
Awards will be presented at about 4.30 p.m. Please collect entries immediately after the presentation. All items remaining unclaimed will be auctioned. The raffle will be drawn after the auction.
Judges’ decisions are final. All entries made at owners’ risk.
Please consult the Show Secretary, Rosemary Brown, with any queries.
Prizes
The man and the woman with the most points will each be presented with a cup. Trophies will also be given for the top scores in the vegetable, cut-flowers with pot plants, handicrafts, flower arrangements, produce and graphic arts classes. Overall winners are not eligible for these.
One point will be awarded for every entry, two for third place, three for second and four for first.
£1 will be given for all first places.
Vegetables
1. Beans, broad, 5 pods.
2. Beans, French, 5 pods.
3. Beans, runner, 5 pods.
4. Beetroot, 3 (3 in. tops left on).
5. Carrots, 5 (leaves trimmed to 4 in.)
6. Courgettes, 3 (not over 5 in. long).
7. Cucumber, 1.
8. Lettuce, 1 (1 in. of stem left on).
9. Onions, 3 (tops tied down, skin on).
10. Onions, salad, bunch of 7.
11. Peas, 7 pods.
12. Potatoes, 3 white.
13. Potatoes, 3 red or red-flushed.
14. Potatoes, salad, 5.
15. Radishes, 5 (with leaves).
16. Shallots, 5.
17. Ripe tomatoes, 5.
18. Ripe cherry tomatoes, 7.
19. Fresh herbs, 4 different stems in a small jar.
Please provide names of varieties if known.
Fruit
20. Any berries, 7, with stalks.
21. Any currants, 5 strigs.
Classes 1–21 must be presented on your own small paper plates.
Pot Plants
22. A flowering plant.
23. A foliage plant.
Please stand plant on or in a waterproof container or plate. Fancy containers are brought at owners’ risk. If you have any queries on presentation, please contact the Show Secretary.
Cut Flowers
24. Chrysanthemums, 3 sprays.
25. Dahlias, 3 single blooms.
26. Floribunda roses, 3 stems.
27. Hybrid Teas, 3 single blooms.
28. Pinks, 5 multi-headed stems.
29. Gladioli, 3 stems.
30. Sweet peas, 7 stems.
31. Flowering shrubs, 3 stems, all of the same type.
32. Annuals, 5 stems, same type.
33. Perennials, 5 stems, same type.
34. Collection of 5 different stems, (no shrubs).
35. Collection of mixed cut flowers in own vase, no shrubs.
36. A gentleman’s buttonhole.
37. A lady’s corsage.
Vases for classes 24–34 will be provided.
Flower Arrangements
38. An arrangement of flowers and fruit, 15 in. wide.
39. A table arrangement with candle, 10 in. all-round view.
40. Diamond Jubilee arrangement, 15 in. wide.
41. A miniature, 4 in. overall
42. A foliage arrangement, frontal view 12 in. wide.
Maximum widths given, heights unlimited.
Cookery
Classes 43–47 from given recipes.
43. Fennel, onion & Gruyère tartlets, 3.
44. Ripple date & banana loaf.
45. Vinegar cake.
46. Cheese, onion & herb breadsticks, 3.
47. Chocolate & raspberry cookies, 3.
48. Gingerbread (cake) (own recipe).
49. Fudge (own recipe), 5 pieces.
50. A jar of lemon curd.
51. A jar of marmalade.
52. A jar of jam.
53. A jar of fruit jelly.
54. A jar of chutney.
55. A jar of any other pickle.
56. A bottle of homemade drink, not alcoholic.
Items 43–49 must be on your own paper plates and in a clear plastic bag for display.
Crafts
57. A cushion.
58. A greetings card, any medium.
59. A rabbit.
60. A stitched picture.
61. A cross stitch picture.
62. A knitted item.
63. A painting: In a garden.
64. A drawing: Stanhoe church, any aspect.
65. A photo: Celebration.
66. A photo: On the beach.
Classes 63–66 must be in a mount or frame so they can be displayed, and be no larger than 18 in. x 12 in. including the mount. No photos under glass, and no Photoshop alterations please.
Under 16s Class
67. “The Olympics”: a collage. Maximum size A4.
Recipes
Fennel, onion & Gruyère tartlets (Class 43)
Make cheese pastry using 175 g plain flour, 75 g lightly salted butter, 50 g Gruyère cheese grated, 1 egg yolk and 2 tbsp cold water. Chill in refrigerator for 30 mins. Line 4 flan tins (10 cm x 2 cm) with pastry and bake blind. Slice 225 g onion and 225 g fennel thinly. Heat 3 tbsp olive oil in a large frying pan, add the onion and fennel with 1 tsp fennel seed. Fry gently for 10 mins until softened.
Allow to cool, then divide the mixture between the 4 pastry cases. Beat together 1 egg, 150 ml double cream and season. Pour the egg mixture over the tartlets and sprinkle with 25 g Gruyère cheese. Bake for 20–25 mins at 200°C until just set.
Ripple date & banana loaf (Class 44)
Grease and line a 2-pint loaf tin. Set aside 4 dates from 250 g pitted dates. Place the remainder in a saucepan with 90 ml water, and the zest and juice of 1 lemon. Bring to the boil and simmer for 5 mins until soft and pulpy. Blend until smooth or mash with a fork. Mash 2 ripe bananas until smooth. Cream 175 g unsalted butter with 175 g caster sugar. Add the banana puree and 3 eggs. Sift in 225 g SR flour, ½ tsp baking powder and ½ tsp ground cinnamon. Beat until thoroughly combined.
Spoon a third of the banana mixture into the tin and level. Spread half of the date puree over. Repeat layers finishing with the banana mixture. Cut the reserved dates into thin lengths and scatter over the surface. Bake in the oven at 160°C for 1–1¼ hrs. Leave in the tin for 15 mins, then transfer to a wire rack.
Vinegar cake (Class 45)
Rub 225 g butter into 450 g plain flour. Add 450 g mixed dried fruit and 225 g light soft brown sugar. Sprinkle 1 tsp bicarbonate of soda into 300 ml of milk than add 3 tbsp malt vinegar. While the liquid is still foaming add it to the dry ingredients and mix well. Line a round cake tin that is large and deep – a 23 cm tin is suggested – and put in the mixture.
Bake at 170°C for approximately 2 hrs or until firm to the touch. Leave the cake to cool in the tin for 30 mins, then transfer to a wire rack.
Cheese, onion & herb breadsticks (Class 46)
Fry one chopped red onion until well coloured. Combine 450 g strong white flour, 1 tsp dried fast-action yeast, 1 tsp salt, 1 tsp mustard powder and 45 g mixed fresh herbs (e.g. thyme, parsley, marjoram, sage). Set aside 2 tbsp from 75 g of cheddar and add the rest to the flour mixture. Make a well in the centre and add 300 ml of warm water with the fried onion and oil. Mix to a soft dough, adding extra water if necessary. Knead the dough for 5 mins until smooth and elastic. Cover with a damp cloth and leave in a warm place to rise for about 2 hrs until doubled in bulk.
Lightly grease two baking sheets. Knead the dough briefly, then divide the mixture into 12 pieces. Roll each piece into an 8-in. sausage shape. Sprinkle with the reserved cheese. Cover and leave for 30 mins until well risen. Bake at 200°C for about 20 mins, or until the breadsticks are golden and firm to the touch.
Chocolate & raspberry cookies (Class 47)
Cream together 225 g unsalted butter and 225 g caster sugar. Stir in 170 g condensed milk. Sift in 350 g SR flour and work to a soft dough with your hands. Mix in 150 g chopped white chocolate. Flatten a small handful of dough and place 3–4 raspberries in the centre. Fold over edges to encase the fruit. Bake well apart for 15–18 mins at 180°C until golden brown at the edges and a little soft in the centre. Makes 18–20.