Annual Show 2017

Whetstone Stray Allotments Annual Show August 2017

Annual Show 2017

Featuring
Cakes – Tea – Coffee
Children’s Activities – Raffle

Sunday 10 September

Activities

Action	Start	End
Set up of gazebos, refreshment table, hot water urn and bunting	9am	12noon
Competitors given entry cards & stage their entries in the hut	9am	12noon
Hut closed while judging takes place	12noon	3pm
Results collated, winners decided, certificates written	1pm	3:45pm
Children’s activities, refreshments, raffle tickets on sale, visitors shown around site	2pm	4pm
Hut open to all for viewing	3:30pm	4pm
Prize-giving, raffle, produce auction	4:15pm	5pm
Take down gazebos, clear up outside and inside hut	5pm	6pm

Open to visitors from 2:00pm to 5:30pm

This is the 72nd Annual Show at Whetstone Stray. In the past these events were fiercely competitive with plot-holders battling it out for the coveted silver cups. Nowadays it’s a more relaxed affair; produce doesn’t have to be perfect and, if you don’t think your fruit, vegetables and flowers are good enough, you can always enter art, photos, flower arrangements, or show off your baking skills with chutney, jam, biscuits, cakes or pies. If you’ve had your plot for less than three years you can also enter the Novice class, and there are also competitions for Children under 15.
The application form is at the end of this email; please make sure you get it in on time – 12 noon Wednesday 6 September – as it is too busy on the morning of the show to process extra applications.

Entry Form

Click here to download the entry form.

Show Rules

Please don’t be deterred by all these rules and regulations – they have been around a long time (which is why the recipe ingredients are imperial, not metric!)

All classes are open to plotholders of the Whetstone Stray Allottees Association only, except for the Children’s class which is only open to people up to the age of 15, who are relatives of members.

The Novice Class is only open to plotholders who have had their plot for less than three years.

Only one entry per person per class is permitted.

All exhibits in the Vegetable Classes (1A–34), Flower Class (44-50), Flower Arrangement Class (55-57) and Fruit Class (79-85), must have been grown by the exhibitor on their plot at Whetstone Stray Allotments.

Vegetables in a class must all be from the same variety. Exhibitors may state the variety of their vegetables if they wish.

Exhibits have to be staged on the day from 9am to 12noon and should not be removed before 5:30pm. Any exhibits remaining after the end of the show will be disposed of at the discretion of the show stewards.

Judgment will be done by an independent judge, whose decision is final, according to the rules of the RHS.

All trophies will be held by the winners for the duration of one year only.

Exhibitors will be issued with plates, vases and trays for display unless otherwise advised.

No additional late entries on the show day will be accepted.

Classes

NOVICE CLASSES 1A – 1K

Only open to members who have held a plot for less than 3 years

1 A. Collection of THREE DISTINCT SALAD VEGETABLES (Quantities and types as in class 3)
1 B. Three Potatoes (exhibits to be washed)
1 C. Three Onions
1 D. Four Runner Beans
1 E. Two Beetroots
1 F. Three Carrots
1 G. Four Tomatoes
1 H. Two Lettuces or Chards
1 I. Two sticks of Rhubarb
1 J. Three Plums
1 K. Two Apples (cooking or desert)
1 L. One pumpkin, gourd or squash

VEGETABLE COLLECTION CLASSES

2. Collection of FOUR DISTINCT VEGETABLES from classes 4 to 28:
Quantities and type of vegetables are to be as in classes 4 to 27 or alternatively:­ Six Broad beans; Eight Brussels sprouts; Two Parsnips; Two Celery heads; Two sticks of Rhubarb.

3. Collection of FOUR DISTINCT SALAD VEGETABLES
Quantities: Three Beetroots; Two Cucumbers; Two Lettuces; Four Radishes ; Four Salad onions; Four
Tomatoes; Three Capsicums.

VEGETABLE CLASSES 4 – 28

4.Two Round or Conical Cabbages with 3″ stalk
5. Three Beetroots
6. Two Turnips
7. Two Cucumbers
8. Three Carrots
9. Four Onions (dressed)
10. Four bulbs of Garlic
11. Six Shallots
12. Two Leeks
13. Six Runner Beans
14. Six French Beans (dwarf or climbing)
15. Two Kales
16. Six Pods of Peas
17. Four Potatoes (exhibits to be washed)
18. Four Tomatoes
19. Six Cherry Tomatoes
20. One Cauliflower or Two Broccoli with 3″ stalk
21. Two Marrows
22. Two Courgettes
23. Two Sweetcorns
24. Three Capsicums
25. One Squash, Gourd or Pumpkin
26. Two Turnips
27. Variety of Vegetables not in classes 4 to 26,
Choose one variety from the list ONLY, no other variety permitted
Six Broad beans; Four Sweet Potato; 8 Brussels sprouts; Two Swedes; Two Parsnips; One Celery head; One Fennel; One Celeriac
28. Variety of Vegetables not in classes 4 to 26,
Choose one variety from the list ONLY, no other variety permitted:
Three Rhubarb sticks; Two Globe artichokes; Two Lettuces; Two Aubergines; Six pods of Mangetouts; Two Chards/ Spinach or Leaf Beets.

NOVELTY VEGETABLE CLASSES 29 – 34

29. Longest Runner Bean
30. Heaviest Potato
31. Heaviest Onion
32. Heaviest Marrow
33. Longest Cucumber
34. Largest Tomato

CHILDREN’S CLASSES up to 15yrs 35 – 43

The exhibits must be the child’s own work

35. Children’s miniature garden or allotment. (Maximum size 9”x 15” (Seed tray size) small models may be used within the display)
36. Painting of a flower or vegetable – Age up to 5 years (Maximum size ‑ A4)
37. Painting of a flower or vegetable – Age 6 to 10 years(Maximum size ‑ A4)
38. Painting or drawing of any or all of: plant(s), flower(s) and / or vegetable(s). Age 11-15 years. (Maximum size A4)
39. Collage of leaves, seeds, or natural plant materials. Age 7 to 12 years (Maximum size ‑ A4)
40. 2 Decorated Fairy Cakes ‑ Age up to 7 years
41. 2 Decorated Fairy Cakes ‑ Age 8 to 15 years
42. A vase of as many different wild flowers and grasses as you can find
43. Funniest vegetable

FLOWER CLASSES 44- 50

All exhibits are to be displayed only in vases supplied by the Association

44. Vase of 1 specimen Rose
45. Vase of Chrysanthemums. 3 blooms, any variety
46. Vase of Dahlias. 3 Ball or 3 Decoratives of any size, any variety
47. Vase of Dahlias. 3 Cactus or Semi Cactus any size, any variety
48. Vase of Gladioli. 2 spikes, any variety.
49. Vase of Roses. 3 stems maximum, any variety
50. Vase of Sunflowers 3 stems any size, any variety

POT PLANT CLASSES 51- 54

51. Flowering plant in pot
52. Foliage plant in pot
53. Cactus or Succulent in pot
54. Herb in pot

FLOWER ARRANGEMENT CLASSES 55- 57

Natural plant material to be used that has been grown by the exhibitor

55. “TREASURES IN MINIATURE”
A miniature arrangement of flowers and foliage. Any container. Maximum size 4″ overall.
56. “FAVOURITE THINGS” An arrangement of flowers and foliage in or around your favourite ornament. Maximum size 10″ overall.
57. “ALLOTMENT DELIGHTS’ An arrangement of any or all flowers, fruit, berries, grasses and foliage grown on exhibitors plot and/or growing wild in communal areas of the allotment site. Maximum table space 12”x12”.

CREATIVE CLASS 58- 60

58. Drawing or painting of any one or combination of flowers, grasses, fruit and / or vegetables. Maximum size A4.
59. Photograph: “ON THE ALLOTMENT”. Maximum size A5 (6”x8”).
60. Display of dried fruit and / or vegetables (slices, pieces or whole) of either a single variety or multiple varieties. Maximum size 8” round or 6”x6”.

DOMESTIC CLASS 61 – 78

Exhibits 61-69 must be shown with clear covers only

61. One jar of jam from soft fruits (Redcurrant, Blackcurrant, Tayberry, Blueberry, Raspberry, Strawberry, Blackberry, Gooseberry).
62. One jar of jam from stone fruits
63. One jar of jam from any other fruit OR mixed fruits, including Marmalade
64. One jar of jelly from soft fruits ( as in class 61)
65. One jar of jelly from any other OR mixed fruits, including Marmalade
66. One jar of jelly from herbs
67. One jar of bottled fruit
68. One jar of pickle; in vinegar
69. One jar of chutney

70 – 72
Exhibits must be made from original ingredients. Cake mixes, ready-prepared shop-bought pastry etc. must not be used. The recipes below must be used for entries in classes 70 & 71

70. Victoria sponge
Please follow recipe below.
71. Fruit cake, below.
Please follow recipe below.
72. Fruit tart.
Tart to be covered but not decorated, diameter of plate or foil case 7″ to 8″. Use 8oz of homemade shortcrust pastry.
73. Five plain scones
74. Set of two quiches or vegetable tarts max size 6“ diameter (round)
75. Set of six cookies / biscuits
76. Bottle of home made wine
77. Bottle of home made beer
78. Bottle of fruit-flavoured spirit

FRUIT CLASSES 79 – 85

79. Dish of three Dessert Apples
80. Dish of three Cooking Apples
81. Dish of three Pears
82. Dish of six Plums with stalks
83. Dish of 12 Blackberries with stalks
84. Dish of 12 Raspberries with stalks
85. Dish of six of one of the following: Apricots, Greengages or Peaches

Recipes

Victoria Sponge
Ingredients:‑ 4 oz. soft margarine, 3 large eggs, 6 oz. caster sugar, 6 oz. self raising flour.
Oven temperature Gas mark 5; Electric 375 F/190 C.
Method: Grease & line two 8″ Victoria sandwich tins. Cream margarine and sugar until light and fluffy. Beat eggs thoroughly and add a little at a time. (If mixture curdles, add a tablespoon of flour with the egg.) Fold in the flour. Divide the mixture evenly between the two tins. Bake in centre of oven for 25 to 30 minutes until mixture springs back when lightly pressed and is golden brown.

Fruit cake
Ingredients:‑ 5ozs margarine, 5ozs caster sugar, 2 eggs size std,1/4 pint of milk less 2 tablespoons, 8 ozs self raising flour, 10 oz mixed dried fruits, 2 oz glace cherries, 1 level teaspoon mixed spice. Oven temperature Gas mark 2; Electric 300 F/150 C.
Method: Clean and prepare the fruit, grease and line a 7″ cake tin. Cream margarine and sugar together until light and fluffy. Beat in the eggs one at a time adding a little of the sieved flour with the second egg. Fold in the remaining flour and the mixed spice. Stir in the prepared fruit, half at a time, then add the milk and mix gently but thoroughly. When well mixed place in tin and bake in the middle of the oven for between 1 to 2 hours. Test before removing from oven. After removing from oven leave to cool in the tin for 5 minutes, then turn out, remove paper and place on a wire rack to finish cooling.

Presentation tips

Read the details very carefully.

If it says four potatoes and you display three or five, your entry won’t be judged.

Make sure the entries are clean, fresh, healthy and in good condition.

Make sure that your items are of a uniform size, shape and colour.

Tomatoes should have the calyx (green pointy leaves on top) on.

Beans, peas, mangetouts should be picked with a length of stem on.

Sweet corn should be left wrapped with one section pulled down to reveal the kernels.

Onions and shallots should have their necks tied with raffia and surplus foliage trimmed half an inch above the tie.

Root vegetables should be gently washed. Carrots and parsnips should have their foliage trimmed to around 3” in length. Fine hair roots should be nipped off.

Rhubarb should be pulled not cut.

Need More Help?

Click here to download Dianne’s Top Tips for Show Success.

Awards and Trophies

EVEREST TROPHY – highest points all combined Classes (classes 2-28, 44-86)

THE NOVICES’ CUP – highest points Novice Classes (classes 1A- 1L)

WHETSTONE STRAY TROPHY – highest points Vegetable Class (classes 2-28)

ASHBY TROPHY – highest points Domestic Class (classes 61-78)

BERT KENNEDY MEMORIAL CUP – highest points in Flower and pot plant (classes 44-54)

ALFRED OWEN TROPHY – highest points in Flower Arrangement (classes 55-57)

WILLMOTT TROPHY – highest points in Fruit Class (classes 79-85)

JACQUIE JONES MEMORIAL CUP – highest points Children Class under 7yr

DEAN SHIELD – highest points Children Class over 7yr

SUNFLOWER TROPHY – highest points Novelty Class (classes 29-34)

JOHN WEBB MEMORIAL TROPHY – Best Kept Plot

BEST NEW PLOT – Applicable to members, who have had their plot for less than 3 years
(Certificate of Merit)

BEST IN SHOW – considered by the judge to be the overall best exhibit
(Certificate of Merit)

BEST KEPT AND BEST NEW PLOT
All plots on the site will be viewed at the beginning of September.
Points are awarded for:
– superior work and cleanliness on the plot as a whole
– quality of individual vegetables and variety
– quality of any fruit and flowers
– stored humus or compost heap
– use of space

All certificates are awarded at the Judges’ discretion.