Burnham-on-Crouch Garden and Allotment Holders Association

Burnham-on-Crouch Garden and Allotment Holders Association presents The Annual open Summer Show Saturday 9th August 2014 at 2 pm Burnham-on-Crouch Village Hall The Carnival Hall Arcadia Road, Burnham-on-Crouch Teas and light refreshments will be available. Presentation of prizes by the Mayor of Burnham to be followed by the raffle at approximately 4.30 pm Closing date Wednesday 6th August 2014

Apple dessert cake Ingredients: WE WILL BE ON SITE AT THE ANNUAL SHOW PROVIDING A BLADE SHARPENING SERVICE ON SATURDAY 9 TH AUGUST 2014 From 2 pm BRING YOUR GARDEN TOOLS, KNIVES & SCISSORS FOR SHARPENING WHILE YOU WAIT, OR JUST COME OVER AND MEET US GARDEN SHEARS LOPPERS *AXES ROTARY MOWER BLADES EDGERS * SECATEURS PEN KNIVES * KNIVES SCISSORS The Blade Studio 505 Ashingdon Road, Rochford, Essex SS4 3HE Tel: 01702 545914 Mobile 07900 906544 www.sharpeningsolutions.co.uk 225g (8oz) self raising flour 1 level teaspoon of baking powder 225g (8oz) caster sugar 2 large eggs ½ teaspoon of almond extract 150g (5oz) butter melted 250g (9oz) cooking apples, peeled and cored 25g (1oz) flaked almonds Preheat the oven to 160 C/140 C fan/ Gas 3. Lightly grease a deep 20cm (8in) loose bottomed cake tin. Measure the flour, baking powder, sugar, eggs, almond extract and melted butter into a bowl, mix well until blended, then beat for a minute. Spread half of this mixture into the prepared tin. Thickly slice the apples and lay them on top of the mixture in the tin, pilling mostly towards the centre. Using two dessert spoons, roughly spoon the remaining mixture over the apples. Make sure the mixture covers the centre well as it will spread out in the oven. Sprinkle with flaked almonds. Bake in the pre-heated oven for about 1¼ to 1½ hours until golden and coming away from the sides of the tin. Once cooked, the cake can be wrapped and frozen for up to three months. Email: help@sharpeningsolutions.co.uk

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Best exhibit in section Cups and Medals 2013 winner Fred Rickwood cup Section 1 Mike Hazell E.G.Gould cup Section 2 Bill Hill Copper Kettle cup Section 3 A new award Bill Wakelin cup Section 4 Robert and Janet King Connie Lane cup Section 5 Joanne Hill Roy Walton cup Section 6 Wessels Van Vuuren Jane Nicholls cup Section 7 Freddie Mike Lane cup Section 8 Wayne Cox Les Ellingford cup Section 9 Mike Hazell Joan Wood cup Section 10 Eileen Greer Gordon Eves cup Section 11 Megan Malcolm Kathleen Gould cup Class 114 Eileen Greer Peter Sanders cup Class 141 Mike Hazell Most points in section (1st = 3, 2nd = 2, 3rd = 1 point) P.P. Sabel cup Section 1 Bill Hill E.G.Gould shield Section 2 Mike Hazell Trevor Copsey shield Section 4 Robert and Janet King S.J.Hull cup Section 5 Jane Sisterson M.Norman cup Section 6 Wessels Van Vuuren Children's cup Section 7 Freddie Charles Austin cup Section 8 Jane Sisterson D.Norman Rose Bowl Section 9 Mike Hazell Sally Sampson cup Section 10 Eileen Greer Children's handicraft cup Section 11 Megan Malcolm Top Vase Class 157 Wessels Van Vuuren Top Tray Class 158 Mike Hazell Association Medal Mike Hazell The Association medal is for the highest number of points in the horticultural sections 1-5 and 8-10 ( Winners of this medal in the previous 2 years are not eligible ) Prize money First: 30p Second: 15p Top vase competition Rules 1 The Top Vase class is for a vase of mixed flowering stems containing a total of between 5 and 10, taken from a minimum of two different kinds of plants. 2 Please note that it is two different KINDS of plants, two varieties of the same plant are not permitted 3 The display is judged out of a total of 35 points, split into: 25 points for the colour, form, condition, quality and freshness of the flowers on display, and 10 points for the overall presentation and effect of the flowers in the vase. The vase will be viewed from all directions. Judging of flowers should be to the normal rules applied for other classes. 4 Stems used in the display must be showing flowers only; no seed heads or berries will be allowed. 5 The vase can be any shape and size and made from any material, but must be in proportion to the display. No marks will be awarded for the vase itself. 6 No accessories such as bows and additional foliage will be allowed. Foliage which is growing naturally from the flowering stem, and still attached to the stem, is allowed. Packing material including florists foam to keep the stems in place is allowed. Notes for Exhibitors and Judges a. Flowering stems can be taken from any flowering plant b. The different kinds of plants need to be taken from different genera. c. Use only fresh, home grown flowers. No dried or silk flowers allowed. d. A vase, by definition, is any vessel that can be used to hold cut flowers and which is taller than it is wide at the widest point. e. The Top Vase class is open for anyone to enter and is not intended purely for growers who display in single species classes at shows. f. Judges should use their discretion when judging the Top Vase class, bearing in mind that the entries may come from inexperienced exhibitors. g. Please note that the display has to be viewed all around h. The points awarded should be clearly marked by the judges on the exhibitors cards. i. Any queries that may arise, regarding anything other than the above rules, should be referred to, and decided by, the show officials.

Top tray competition Rules 1. The Top Tray class is for a collection of three types of vegetables taken from the following list of fifteen. The quantity of each vegetable required for the collection is given in brackets: carrots (3), cauliflowers (2), onions (3), parsnips (3), peas (6 pods), potatoes (3), runner beans (6 pods), tomatoes (6), French beans (6 pods), sweetcorn (2), pepper (3), cucumber (2), courgette (3), red beet (3), aubergines (2). 2. Each type of vegetable will be judged out of a total of 20 points. This is split into three sections as follows: 7 points for size, shape and colour; 7 points for condition; 6 points for uniformity. The overall mark will be out of a total of 60 3. All vegetables to be displayed for effect. The vegetables must be displayed within an area measuring 45cm x 60cm (18 x 24 inches), without bending any part of them. No part of the exhibit may exceed the size of the tray. 4. A tray or board measuring 45cm x 60cm (18x 24 inches) can be used to display the vegetables, or the area can simply be marked on the staging. Where the tray has a lip or edge, it is the internal measurements that must not exceed 45cm x 60cm (18 x 24 inches). 5. A black cloth is permitted, and the tray may be painted. Parsley is allowed for garnishing, but no other foliage or accessories, such as plates, sand, rings etc. will be allowed. Onion tops may be tied or whipped using raffia or string. Notes for Exhibitors and Judges a. Carrots and parsnips must have foliage trimmed back to 75mm (3 inches) b. Peas and beans must be displayed with some stalk attached c. Tomatoes must be displayed with calyces d. Judges may handle exhibits, open pods etc. to check for quality e. The tray, board or staging must not be cut or mutilated in any way at all such as cutting holes for standing onions in f. Judges should use their discretion when judging the Top Tray class, remembering that entries may come from inexperienced exhibitors. g. The points awarded should be clearly marked by the judges on the exhibitor s cards h. Any queries that may arise, regarding anything other than the above rules, should be referred to, and decided by, the show officials Open Summer Show Rules 1 Entry into section 2 is limited to allotment holders on the Arcadia site only, all other sections are open. 2 Each exhibitor is allowed one entry per class only. 3 Exhibits must be grown by the exhibitor or been is his or her possession for at least 2 months prior to the exhibition. 4 Cookery and handicraft exhibits must be made by the exhibitor. 5 The Committee reserves the right to refuse any entry and to inspect any exhibitor s garden or allotment before or after the show. 6 The entry fee is 10p per entry and must be included with the entry form. 7 The completed entry form must be in the hands of the Show Secretary by 9pm on the Wednesday before the show. Late entries may only be accepted at the discretion of the Show Secretary. 8 Entries may be staged on the Friday before the show from 7pm until 9pm and on the day of the show from 7.30am until 10am. 9 The decision of the judges is final and they have the power to withhold any awards should they consider the exhibit does not merit an award. 10 Protests must be made in writing and handed to the Show Secretary before 3.30pm on the day of the show. 11 No exhibits are to be altered or removed from the show bench until after the presentation of prizes. 12 Whilst every care will be taken of the exhibits, the Committee cannot accept any responsibility for loss or damage. 13 All matters not provided for in these rules shall be left to the discretion of the Committee. 14 Prize money not collected on the day of the show will be available for collection from the Trading Hut, or may be donated to the Association.

Section 1 Vegetables open 1 Four potatoes white (any one variety) 2 Four potatoes coloured (any one variety) 3 Four onions over 250g (dressed) 4 Four onions 250g or under (dressed) 5 Six exhibition shallots (over 30mm in diameter) 6 Six pickling shallots (under 30mm in diameter) 7 Nine runner beans 8 Six dwarf French beans 9 Three parsnips foliage trimmed to approx. 75mm (3 inches) 10 Three beetroot round foliage trimmed to approx. 75mm (3 inches) 11 Three beetroot long foliage trimmed to approx. 75mm (3 inches) 12 Three carrots long pointed (foliage trimmed to approx. 75mm (3 inches) 13 Three carrots, stump rooted (foliage trimmed to approx. 75mm (3 inches) 14 One marrow ( table size -approx. 25-38 cm (10-15 inches) in length) 15 Two courgettes (approx. 15 cm (6 inches) in length) 16 Three leeks washed but not trimmed 17 Two cucumbers (same variety) 18 Two lettuces (same variety) 19 Four tomatoes medium red round, with calyces attached 20 Four tomatoes -any other variety, with calyces attached 21 One truss of cherry tomatoes 22 Two sticks of rhubarb foliage trimmed to approx. 75mm (3 inches) 23 One cabbage with approx. 75mm (3 inch) stalk 24 One cauliflower with approx. 75mm (3 inch) stalk 25 Six radishes 26 Six pods of peas 27 A collection of four kinds of vegetables chosen from classes 1-26. Space allocated is 24 x 24 inches (60cm x 60 cm), garnish allowed. Number of each vegetable allowed is the same as in the single classes. 28 Three bunches of tied culinary herbs in water 29 Three sweet peppers 30 Six hot chilli peppers 31 Any other vegetable not mentioned above Section 11 Children (12 16 years) handicraft open 151 A large painted stone for use as a paperweight 152 A clay or plasticine model 153 An item of woodwork 154 A decorated hard boiled egg 155 A photograph 156 A painting or poster in any medium Top Vase - open Class 157 A vase of mixed flowers containing a total of between five and ten stems from a minimum of two different kinds of plants. Two varieties of the same plant are not permitted. No accessories or additional foliage allowed. Full rules are to be found inside this schedule Failure to abide by any of these rules will lead to disqualification Top Tray - open Class 158 Three types of vegetables chosen from the following fifteen. The quantity of each vegetable to be included is shown below. All to be shown in an area 45cm x 60cm Full rules are to be found inside this schedule Failure to abide by any of these rules will lead to disqualification Cauliflower 2 French beans 6 Onion 3 Sweetcorn 2 Potatoes 3 Pepper 3 Peas 6 Cucumber 2 Tomatoes 6 Courgettes 3 Carrots 3 Red beet 3 Runner beans 6 Aubergines 2 Parsnips 3

Section 8 Fruit open section 121 Three cooking apples (any one variety) 122 Three dessert apples (any one variety) 123 Three dessert pears (any one variety) 124 A dish of six plums 125 Twelve blackberries 126 Twelve raspberries 127 A dish of six fruits one variety (not listed above) 128 A collection of three kinds of fruit, 2 of each kind (on a dinner plate) Section 9 Dahlias open section 129 One bloom medium decorative (150mm to 220mm) 130 Three blooms medium decorative (150mm to 220mm) 131 One bloom medium/semi cactus (150mm to 220mm) 132 Three blooms medium/semi cactus (150mm to 220mm) 133 Three blooms small decorative (100mm to 170mm) 134 Three blooms small cactus (100mm to 170mm) 135 Three blooms small ball (100mm to 170mm) 136 Three blooms miniature ball (up to 115mm) 137 Three blooms pompon (50mm to 75mm) 138 One bloom large decorative (200mm to 260mm) 139 One bloom giant decorative (greater than 260mm) 140 Three vases large decorative (one in each vase) 141 Three vases of three blooms small decorative or semi - cactus 142 Three dahlias water lily (100mm to 150mm) 143 Maximum of three blooms of any one other variety not mentioned above Section 10 Floral art open section 144 Design in a watering can (space allowed 24 x 24 inches) 145 Walk on the wild side (space allowed 24 x 24 inches) 146 Autumn exhibit (space allowed 24 x 24 inches) 147 Fairy tales and Nursery rhymes (space allowed 24 x 24 inches) 148 Nature s palette (space allowed 24 x 24 inches) 149 Amber waves (space allowed 24 x 24 inches) 150 Lady in Red (space allowed 24 x 24 inches ) Section 2 Plotholders only All produce must have been grown on the Arcadia Road Allotments 32 Three potatoes white (any one variety) 33 Three potatoes coloured (any one variety) 34 Six runner beans 35 Six dwarf French beans 36 Three onions (dressed) 37 Six broad beans 38 Six shallots (any one variety) 39 One marrow (table size approx. 25-38 cm (10-15 inches) in length) 40 Two sticks of rhubarb foliage trimmed to approx. 75mm (3 inches) 41 Three beetroot foliage trimmed to approx. 75mm (3 inches) 42 Three carrots, any one variety foliage trimmed to approx. 75mm 43 One lettuce 44 Four tomatoes (one variety with calyces attached) 45 One cucumber 46 Six pods of peas 47 One cabbage with approx. 75mm (3 inch) stalk 48 One cauliflower with approx. 75mm (3 inch) stalk 49 Two parsnips with foliage trimmed to approx. 75mm (3 inches) 50 Two leeks washed but not trimmed 51 A collection of four kinds of vegetable, one of each kind 52 Any other vegetable not included in the above classes 53 A vase of cut flowers (six stalks) 54 One spike of gladiolus of any kind Section 3 Novelty Class open 55 Longest runner bean (in show condition) 56 One heaviest onion (dressed) 57 Heaviest marrow 58 Heaviest tomato 59 Longest carrot (in show condition) 60 Any unusual shaped vegetable, any variety

Section 4 First time exhibitors 61 Two potatoes white (any one variety) 62 Two potatoes coloured (any one variety) 63 Four runner beans 64 Two onions (dressed) 65 Two beetroot foliage trimmed to 75 mm (approximately 3 inches) 66 Two carrots foliage trimmed to 75 mm (approximately 3 inches) 67 One table marrow (approx. 25-38 cm. (10 15 inches) long) 68 Any other vegetable not mentioned above Section 5 Flowers open section 69 One vase of annuals 70 One vase of cut mixed flowers (six stalks) 71 Three pansies or violas 72 One vase of perennials 73 Three spikes of gladioli 74 One specimen gladiolus 75 One spike of butterfly gladiolus 76 Three hybrid tea roses (any variety) 77 Three hybrid tea roses (one variety) 78 One specimen hybrid tea rose 79 One stem of multi-headed rose 80 One geranium plant in a pot ( 9 inch maximum pot size) 81 Specimen pot plant flowering (10 inch maximum pot size) 82 Specimen pot plant foliage (10 inch maximum pot size) 83 Three blooms of chrysanthemums 84 One bonsai plant 85 One specimen fuchsia ( 9 inch maximum pot size) 86 Six fuchsia heads 87 Pot plant fuchsia full standard ( 9 inch maximum pot size) 88 Three carnations or pinks 89 One pelargonium in a pot ( 9 inch maximum pot size) 90 Any other pot plant not mentioned above (10 inch maximum pot size) Section 6 Cookery open section 91 Fruit cake own recipe ( 7 inch/18 cm tin) 92 Victoria sandwich own recipe (7 inch/18 cm tin) 93 Savoury flan (to be shown on a plate maximum size 8 inches/20 cm) 94 Four plain scones own recipe (2 inch/5 cm cutter to be used) 95 Six rock cakes own recipe 96 Loaf of bread white (handmade) 97 Loaf of bread brown (handmade) 98 Apple dessert cake follow the recipe inside the back cover 99 Marmalade cake 100 Six cheese straws 101 Six small Bakewell tarts covered (maximum 4 inch/10 cm) 102 A round of shortbread covered 103 Apple pie short pastry top and bottom covered (maximum 9 inch/23 cm) 104 Four portions of bread pudding 105 Six fairy cakes covered 106 Jar of marmalade (approximately 1lb.) 107 Jar of strawberry jam (approximately 1 lb.) 108 Jar of blackcurrant jam (approximately 1 lb.) 109 Jar of raspberry jam (approximately 1 lb.) 110 Jar of jam - any other variety not listed (approximately 1 lb.) 111 Jar of lemon curd (approximately 1 lb.) 112 Jar of jelly any kind (approximately 1 lb.) All jams to be covered with transparent covers and wax circles 113 Jar of chutney screw cap only (no screw tops) 114 Six fruit scones, 1 jar of blackcurrant and one jar of lemon curd (on a tray) Section 7 Children (under 12) open section 115 Four fairy cakes own recipe (decorated) 116 An arrangement of wild flowers in a jam jar 117 An animal made out of fruit and/or vegetables 118 A painted or coloured picture 119 A garden in a seed tray 120 A bowl of floating flower heads (maximum size of bowl 10 inch/25 cm)

Burnham-on-Crouch Garden and Allotment Holders Association Trading Hut opening hours: Saturdays 10.00am to 12.00 noon Sundays 10.00am to 12.00 noon Wednesdays 2.00pm to 4.00pm Officers elected for 2014: President Rosie Buck Chairman Mike Hazell Secretary Jane Nicholls Treasurer John Norden Plot secretary Den Lystor Trading secretary Tim Lystor/Jane Sisterson Show secretary Bill Hill Committee members: Ray Edwards Peter Martin Trevor Robinson Lyn Winter Pauline Hazell When completed, please detach this entry form and take it to the Trading Hut during opening hours. Please ensure the contact address/ telephone number is given and the correct entry fee is enclosed Judges for 2014: Vegetables Clare Walters and Flowers: Anthony Walters Cookery: Heather Brickwood Printed by LJ Print Floral art: Jane Cowell

Entry form 2014 Please circle the class/classes in which you wish to exhibit Section 1 Vegetables open section 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 Section 2 Plotholders only 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 Section 3 - Novelty open section Section 4 First time exhibitors open section 61 62 63 64 65 66 67 68 Section 5 Flowers open section 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 Section 6 Cookery open section 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 Section 7 Children s open section (under 12 years) Please circle the class/classes in which you wish to exhibit Section 8 Fruit open section 121 122 123 124 125 126 127 128 Section 9 Dahlia open section 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 Section 10 Floral art open section 144 145 146 147 148 149 150 Section 11 Children s handicraft open (12-16) 151 152 153 154 155 156 Top Vase 157 Top Tray 158 Name of exhibitor:. Address:....... Telephone No:... Plot Number (if applicable): Age of child exhibitor (if applicable):.. Fee enclosed at 10p per class entered:... 115 116 117 118 119 120