YEOVIL ALLOTMENTS ASSOCIATION

 

YEOVIL  ALLOTMENTS  ASSOCIATION

^2nd  ANNUAL SHOW 

Yeovil Allotments Association held their second  Annual Show on Sunday 14th  August 2011. It was held at Brimsmore Gardens, Yeovil and sponsored by The Gardens Group.

A fine day and plenty of entries helped to make the Show a most successful and enjoyable occasion. Considerable planning and organising had gone into the event. The Show Secretary, Anne Meyrick, committee members and a wonderful team of volunteers ensured that everything went smoothly on the day.

There were four entry classes:

SCHEDULE  OF  CLASSES

SECTION A:  FRUIT & VEGETABLES   

1.         3 Potatoes, washed, same variety/any colour

2.         3 Carrots, washed and tops trimmed to 3”

3.         3 Beetroot, washed and tops trimmed to 3”

4.         Heaviest Onion, dressed

5.         3 Onions, as lifted

6.         6 Shallots, dressed

7.        3 Leeks, with roots, washed     

8.         6 Runner Beans of the same variety

9.         Longest Runner Bean

10.        1 Cabbage, with roots, washed

11.        1 Cauliflower, with roots, washed

12.        2 Lettuce, same variety with roots in water

13.        Heaviest Marrow

14.        3 Courgettes, maximum 6”

15.        5 Tomatoes, one variety

16.        Small vase of Culinary Herbs, named, minimum 3 varieties in             water   

17.        An exhibit of any other Vegetable not mentioned above,                  2 specimens

18.        12 Fruits of any one kind of berried fruit, stalk attached

19.        1 Dish of any other fruit, one variety

SECTION B:  FLOWERS

20.        4 different Annuals

21.        4 different Perennials

22.        4 Asters, any variety

23         4 African Marigolds

24.        6 Pansies or Violas

25.        A single rose

26.        1 Gladioli

27.        1 specimen Dahlia

28.        3 Dahlias

29.        1 vase of Mixed Flowers     

SECTION C:  HOME PRODUCE

30.        A Victoria Sandwich, 8” max.

 With a light dusting of caster sugar, strained jam for the filling and displayed on a paper plate.

31.        Madeira Cake, using the recipe given below

32.        4 Fruit Scones

33.        A Fruit Pie, short crust pastry, top and bottom, max. 8“

34.        Pot of Jam, not less than 250g

35.        Pot of Marmalade, not less than 250g.  Made from fresh fruit.

36.        Pot of Chutney, not less than 250g

MADEIRA CAKE RECIPE

150g  (5 oz)       Butter

150g  (5 oz)       Caster sugar

3 medium          Eggs. lightly whisked

225g  (8 oz)       Self Raising Flour

Few drops         Lemon essence

Thin slices         Citron peel

1.         Heat oven to 180 degrees C, 350 degrees F, Gas Mark 4

            Grease an 18cm (7 inch) cake tin.

2.         Cream fat and sugar, beat in lightly whisked eggs with  flour

3.         Add essence, then fold in the remaining flour.

4.         Bake for about 1¼  hours.  Place peel on top after half an     hour  in  the oven.

SECTION D:  JUNIOR  CLASSES

For exhibitors aged up to 16 years.  Age of exhibitor at 14^th August 2011 to be shown on each entry ticket.  Age will be taken into consideration.

37.        Any Vegetable grown by the exhibitor     

38.        A Vehicle made from Vegetables

39.        A Miniature Allotment in a suitable container