Lowsonford, Rowington and District Horticultural Association
65th Annual Flower Show
Saturday 6th August 2011 in Lowsonford
NOTES FOR HORTICULTURAL CLASSES
General Tips
Judges look for good quality specimens free from blemishes, imperfections, etc. Where more than one flower or vegetable is displayed, each specimen should be of high quality and the collection should be uniform in size and shape. Two medium sized courgettes are better than one large one paired with a smaller specimen, for example. Where a number or weight is specified, exhibits not meeting the requirements will be disqualified. Generally, the quality of the flower or vegetable outweighs the overall presentation of the exhibit.
Class 1 - Triple Selection
The Triple Selection class is for display of three types of vegetables from the following list of eight. The quantity of each vegetable is given in brackets. Carrots (3) Cauliflower (2) Onions (3) Parsnips (3) Peas (6) Potatoes (3) Runner Beans (6) Tomatoes (6).
Each individual type of vegetable will be judged separately.
The vegetables should be displayed for effect within an area measuring 18 in x 24 in (45 cm x 60 cm).
Parsley is permitted for garnishing but no other foliage or accessories will be allowed.
Notes:
Carrots and parsnips must have foliage trimmed back to between 1 in and 2 in (2.5 cm - 5 cm) long.
Peas and beans must be displayed with some stalk attached.
Tomatoes must be displayed with calyces.
Class 31 - Any two of the same vegetable not named above
If you grow a vegetable that is not covered by any of the other vegetable classes, this is your opportunity to display two of your finest specimens. As it is very difficult to rate a chilli against a squash, for example, this class will not attract 1st, 2nd and 3rd. Instead high quality exhibits will be rewarded with ‘Commendable’. This may be awarded to every vegetable type. Remember, you need to display two specimens and can only enter once.
NOTES FOR CULINARY AND CHILDREN’S CLASSES
Preserves:
Preserve jars should be filled to the top and covered immediately when hot.
Use either twist top covers only (no wax disc needed) or wax disc and cellophane tops.
Do not re-use metal twist-off or 'button seal' tops. For any vinegar-based preserve, covers should be plastic lined to prevent evaporation and corrosion.
All labelling should be plain, neat, in proportion to the jar and should state contents, day, month and year of making.
Chutney should be made at least two months before showing. Chutney labels should state HOT or MILD. Colour should be bright and even throughout. Consistency needs to be firm and uniform without air bubbles or large pieces of onion, skin, cores or stones. The flavour should be blended well and characteristic of ingredients used.
Jelly to accompany meat (class 79): Traditional jellies are made from mint or cranberry. Exhibitors may choose their ingredients.
Cookery
All food should be covered in cling film. Lining papers and foil cases should be removed.
Cakes should be presented on a plate with a doyley.
Iced and decorated novelty cake (class 82): This class will be judged on the decoration only and will not be cut or tasted.
Victoria sponge (class 83): A traditional Victoria Sponge should have jam filling and sugar sprinkled on the top as the only decoration.
Gingerbread Loaf (class 81)
50g butter
1 tbsp golden syrup
1/2 cup brown sugar
1 egg
1 cup plain flour
1 tsp baking powder
2 tsp ginger powder
1 tsp mixed spice
1 tsp bicarbonate of soda
3/4 cup milk
In a medium saucepan, gently melt the butter and golden syrup together. cream together egg, and sugar. Add the melted syrup mixture and mix. Add the dry sifted ingredients (except the bicarbonate of soda). Mix the bicarbonate of soda with the milk and add to the mix. The mixture will be quite runny. Pour into a lined loaf tin and bake at 180ºC for 35 mins or until ready when tested with a skewer.
Colouring in competition (class 106).
This year we have a colouring in competition for our youngest entrants. Click here to view and download the picture or, alternatively, please call Ann Cotterill for details of how to obtain one. Please put the child’s name on the back before bringing to the Show.
