DUMBLETON

The Annual Flower & Produce Show

Dumbleton Village HallSaturday 24th August 2019

Admission Adults: £1.00 • Children: Free

Show Opens: 2:30pm

Awards Presentation: 4:00pm

Cream Teas • Raffle

Entries welcome from members and non members

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WELCOME TO THE DUMBLETON & DISTRICT GARDEN CLUB ANNUAL FLOWER & PRODUCE SHOW

Thank you for being a part of our 41st Annual Flower & Produce Show.

Following the success of our Ruby anniversary show last year, despite the long and very hot summer we had, we hope that this year's show will be better than ever. The weather has been a bit more British this year which should help with the success of your gardens.

The Annual Show is our biggest event of the year but it's important to remember that the Garden Club continues to prosper thanks to everything that we do. From our evening presentations, evening outings and the ever popular annual coach trip, your support and loyalty is hugely appreciated.

The contribution made by the Garden Club committee who arrange, organise and make the continuation of the club possible is so vital and I was pleased to welcome two new members this year. My thanks to the whole committee for another great year and, of course, if any of our members would like to join the committee and bring more ideas to the club, we'd be delighted to hear from you.

I hope that you all have an enjoyable show and to those of you aiming to win awards – good luck!

Paul CrowtherChair

Dumbleton Garden Club

DUMBLETON GARDEN CLUB DETAILS

OfficersChairman: Paul Crowther

Vice Chair: Anna Harmsworth Cowles

Treasurer: Karen Shaw

Secretary: Shelagh Crowther

Membership Secretary: Marilyn Hogg

CommitteeJenny Hunter Carol Halling Sue Megson Strode Linda Whybrow

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HOW TO ENTER EXHIBITS FOR THE SHOW

Two entry forms are enclosed.

Additional forms can be downloaded from www.dumbletongardenclub.com

All entry forms must be returned to Paul Crowther, Greenway House, Dairy Lane, Dumbleton no later than 9:30pm on Thursday 22nd August 2019.

ABSOLUTELY no entries or changes are allowed or accepted thereafter, in the interests of fairness to all entrants.

Please see below and page 3 for the Rules for Exhibitors and Presentation of Exhibits.

RULES FOR EXHIBITORS

1. All exhibits to be entered at owner’s risk and to be staged between 8.30am and 10.30am on the morning of the show (Saturday 24th August).

Painting, Craft and Photographic exhibits would be appreciated as early as possible, preferably by 10.00am.

Only Show officials allowed in the Hall after 11.00am.

2. All vegetables, fruit,and flowers in Classes I, II and III must have been grown by the exhibitor.

3. Absolutely NO entry forms or alterations to entries will be accepted on the morning of the Show. (Last entry forms by 9:30pm on Thursday 22nd August).

4. Exhibitors to be responsible for providing their own bases, bowls, etc. and for removing them after the Show.

5. All items entered into the show must be removed by 5.00pm to allow the hall to be cleared and cleaned.

6. Exhibit entries must not have been previously entered in the Annual Flower & Produce Show.

7. All paintings must be framed or provided with means of hanging.

8. All photographs must be mounted on card – overall maximum size A4.

9. The judges’ decision will be final.

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PRESENTATION OF EXHIBITS

1 It is preferable for collections to be uniform and presented neatly.

2. Quality is generally more important than size in judging.

3. Flowers should be fresh and free from damage due to weather, pests, diseases or any other causes.

4. Root vegetables must have the leaves cut off so that approximately 75mm (3 inches) of leaf stalk remain; summer radishes should be left with approximately 40mm (1 ½ inches) of leaf stalk.

5. Root vegetables should be carefully washed to remove soil, but don’t apply any substances, such as oils, in an attempt to enhance their appearance.

6. Beans and peas should be carefully cut off the vine using scissors leaving some stalk attached.

7. Onion tops should be tied or whipped using uncoloured raffia and the roots neatly trimmed back to the basal plate.

8. Tomatoes should have the calyx attached.

9. Do not polish fruit – for example, leave the bloom on damsons and plums.

10. Fruit with stalks should be picked with the stalk attached.

11. All fruit except apples, pears and gooseberries should be ripe and not over ripe.

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Dumble tonV I L L A G E H A L L

@dumbletonvh dumbletonvillagehall.org.uk

NEW YEAR’S DANCE

Saturday 11 January 2020

CLUBS & ORGANISATIONSMonday 7.00 – 8.00pm Circuits & HIIT

8.00 – 9.00pm Pilates

Tuesday 7.30 – 9.00pm Table Tennis Club

Wednesday 7.30 – 9.00pm Badminton Club

Friday 5.30 – 7.00pm Kobujutsu & Wado Karate Jutsu

Every Second Wednesday From 7.30pm Women’s Institute

Regular Meetings From 7.30pm Dumbleton & District Garden Club

Follow us on Facebook and see the website to stay in touch with what’s happening at the Hall!

Please Note: All dates are subject to change. For contact details of clubs and organisations, please see the website.

There's always something happening at the Hall!

COFFEE SHOP

Sit in or

takeaway!

Every second Saturday of the month!

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Your Local FOOD HALL brimming with British and Local Produce

We are happy to support the 41st Dumbleton Annual Flower & Produce Show 2019

Try our Homemade Coleslaw & Salads fresh from our new Deli Counter, perfect with our free range and organic Steaks, Burgers & Sausages!

Open 7 days a week

Mon to Fri: 8.30am-6.30pm

Sat: 9am-6pm

Sun: 10am-4pm

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T: 01386 725400

www.teddingtonstores.co.uk

British Summertime BBQ Combos!

Visit our fantastic Butchery and Deli Counter!

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THE ANNUAL SHOW AWARDS

Our Annual Show has ten active Classes for exhibitors. Within each Class, there is a range of different categories that you can enter.

You can enter as many categories as you like in each Class and, unless otherwise specified, you can enter each category as many times as you wish. The Entrance Fee is payable for each individual entry.

For full details of all Classes, categories and entry conditions, see pages 8 to 11.

The winner of each category is awarded 3 points, second place is awarded 2 points and third place is worth 1 point. The exhibitor with the most points in each category will be the winner of the Class and will receive the award (see below).

The exhibitor with the most points overall will be our Annual Show Grand Award winner and will receive free membership of the Dumbleton Garden Club for one year.

Good luck!

CLASSES & AWARDS

I Flowers – Roses, Overall The Daphne Gill Award

I Flowers Cut Glass Vase

I Flowers – Dahlias The Bob Ashbridge Award

II Fruit The Winnie Fawthrop Award

III Vegetables The Keen and Hughes Trophy

IV Flower Arranging Class suspended

V and VI Cookery and Preserves The Carter Award

VII Painting Trophy Award

VIII Photography Trophy Award

IX Handicrafts The Beryl Coney Award

X Children’s Class The Ken Blackman Cup

XI Eggs The Egg Cup

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CLASS I: FLOWERS Entrance Fee 20p

1 Single bloom, any colour

2 1 vase rambler, climbing or shrub, a maximum of 4 sprays

3 Roses, cluster flowered (floribunda) 3 stems

4 Sweet Peas, bowl

5 Dahlias, 1 bloom above 200mm

6 Dahlias, 3 blooms 100mm to 200mm

7 Dahlias, 3 blooms, under 100mm

8 Gladioli, 1 spike

9 Penstemons, 3 stems

10 Vase of perennial flowers up to 6 varieties

11 A favourite flower, 1 stem

12 Flowering Shrub, 1 woody stem

13 Pot Plant, flowering or fruiting excluding orchids

14 Pot plant, orchid

CLASS II: FRUIT Entrance Fee 20p

15 Apples, dessert 5

16 Apples, cooking 5

17 Pears 3

18 Plums 5

19 Dish of Raspberries

20 Collection of fruit 3 different varieties on a plate

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CLASS III: VEGETABLES Entrance Fee 20p

21 Beetroot 3

22 Runner Beans 7 of same type

23 Beans, other variety 7 of same type

24 Runner Beans, longest

25 Carrots 5

26 Onions 5

27 Potatoes, white 5

28 Potatoes, coloured 5

29 Tomatoes, small cherry 5

30 Tomatoes, medium 5

31 Tomatoes, other 3

32 Vegetable Marrow

33 Vegetable Marrow, heaviest

34 Lettuce

35 Cucumber

36 Courgettes 3

37 Fresh Herbs in a jam jar 5 varieties, named

38 Unusual vegetable up to 5

CLASS IV: FLOWER ARRANGING – CLASS SUSPENDED

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CLASS V: COOKERY Entrance Fee 20p

39 Date and Hazelnut chocolate fudge cake See page 12 for recipe etc.

40 Victoria Sponge ( jam filled) Lightly dusted with caster sugar but undecorated

41 Scones (plain) 5 on a plate

42 Flapjack (any type)

43 Fruit cake

44 Shortbread

45 Rock cakes

46 Cheese straws 5

47 Bread, tin loaf White or brown

48 Mini pizzas

Men Only

See page 13 for recipe etc.

The ingredients listed will make 12 mini pizzas.

Choose your four best (two of each topping) for display.

Present entry cold as they will be refrigerated after admission.

Note: All exhibits to be covered with cling film or similar material.

CLASS VI: PRESERVES Entrance Fee 20p

49 Jam, any fruit 1 jar

50 Marmalade 1 jar

51 Fruit Curd 1 jar

52 Chutney or pickled vegetables 1 jar

53 Homemade Wine 1 bottle

54 Homemade Fruit Spirit 1 bottle

Note: Preserves should be filled to the top, labelled clearly, dated and attractively presented.

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CLASS VII: PAINTING Entrance Fee 20p

55 Painting or drawing, any subject Open class

56 Painting or drawing, any subject Beginners who have not exhibited before

CLASS VIII: PHOTOGRAPHY Entrance Fee 20p

57 Reflection Only 1 entry per exhibitor

58 Black and White Only 1 entry per exhibitor

59 Hidden Dumbleton Only 1 entry per exhibitor

60 Nature Only 1 entry per exhibitor

Note: Each entry to be mounted on card and to be no larger than A4. Class number and exhibitor’s name to be clearly displayed on the rear of each entry.

CLASS IX: HANDICRAFTS Entrance Fee 20p

61 Any handicraft item.

CLASS X: CHILDREN’S CLASS Entrance is free

Note: Please state age of entrant on all exhibits.

62 Nursery Class Ages up to 5 years old. Open class

63 Children's Class: A vegetable monster Ages from 5 to 10 years old

A prize of £5.00 is awarded for each Class X winner.

CLASS XI: EGGS Entrance Fee 20p

64 Hen's eggs – any colour 3

Notes: Exhibits to be staged on a bed of rice on a paper plate. The Judge will break an egg when judging.

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CLASS V: COOKERY RECIPE – DATE & HAZELNUT CHOCOLATE FUDGE CAKE

IngredientsFor the cakeVegetable oil, for greasing100g soft dates, chopped125ml very hot coffee, or boiling water150g caster sugar4 large eggs½ tsp salt150g unsalted butter, at room temperature150g hazelnut chocolate spread250g plain flour2 tsp baking powder1 tsp bicarbonate of soda

For icing and middle100g butter, at room temperature100g icing sugar50g cocoa powder150g hazelnut chocolate spread80g hazelnuts, toasted in a dry frying pan and roughly chopped

MethodThe cakePreheat the oven to 180°C, gas mark 4.

Line two 20cm diameter loose-bottom tins with baking paper and brush the sides with a little vegetable oil.

Put the chopped dates in a heat-proof bowl and pour the coffee (or water) over them. Leave to stand for at least 30 minutes. Blitz in a food processor until you have a paste, then set aside.

Beat half the sugar with the eggs and salt until pale and creamy in colour. Then in a separate large bowl beat the remaining sugar with the butter until pale and fluffy.

Add the eggs to the butter mixture with the hazelnut chocolate spread and the date paste.

Sieve the flour with baking powder and bicarbonate of soda into the mixture and, using a rubber spatula, incorporate the dry ingredients with the wet, until smooth.

Spoon evenly between the two prepared cake tins and place in the middle of the oven for 30-35 minutes until cooked through.

Set aside to cool while you make the icing.

The icing and middleWhisk the butter until soft, then gradually whisk in the icing sugar until pale and fluffy.

Add the cocoa powder and 3 tbsp boiling water and mix until you have a paste, then add the hazelnut chocolate spread and combine until smooth.

Spread half of the icing for the middle of the cake and the rest for the top.

Finally, scatter over the toasted chopped hazelnuts before serving.

13

CLASS V: COOKERY RECIPE, MEN ONLY – MINI PIZZAS

Ingredients (makes twelve pizzas – show the best four examples, two of each topping)For the dough 250 g (8 oz) strong white flour1 tsp fast action dried yeast½ tsp salt175 ml (6 fl oz) tepid water1 tbsp olive oil

For the toppings 90 ml (3 fl oz) passata

Sun-dried Tomato topping 8 sun-dried tomatoes, diced15 g (½ oz) pitted black olives, diced2 garlic cloves, chopped1 tbsp shredded fresh basil45 g (1 ½ oz) feta cheese, crumbled

Parma Ham topping15 g (½ oz) Parma ham, torn90 g (3 oz) artichoke hearts in oil, drained and sliced30 g (1 oz) Parmesan cheese, grated

MethodFor the dough, put dry ingredients in a bowl, make a well in the middle, and add liquids. Draw the flour in with your fingertips to make a smooth dough. Knead for 10 minutes.

Lightly oil a large bowl, place the dough in this, cover with oiled cling film, and leave to rise in a warm place for an hour, until doubled in size. Turn out, knead for a couple of minutes, then form into twelve 7 cm (3 inch) pizza bases.

Spread 90 ml (3 fl oz) passata over all twelve bases – approximately 1 ½ tsp each. Then top six pizzas with sun-dried tomato topping and six with Parma ham topping.

Sprinkle with oil, season with black pepper to taste then bake in a preheated oven for 12-15 minutes at 220°C, gas mark 7.

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