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DRINKS

COOKERY

PRESERVES

FLOWERS

FRUITS & VEGETABLES

INFORMATION

HOME

CRAFTS

POT PLANTS

CHILDREN'S CLASSES

SPECIAL CLASSES

DRINKS

COOKERY

PRESERVES

FLOWERS

FRUITS & VEGETABLES

INFORMATION

HOME

CRAFTS

POT PLANTS

CHILDREN'S CLASSES

SPECIAL CLASSES

  • The show will be held in the Padbury Village Hall.
  • Entries open to Padbury & Lenborough residents; Members of Padbury WI; Padbury Allotment Holders & the children of Padbury School & Padbury Pre-School.
  • All entries must be made or grown by the exhibitor at home or locally unless otherwise advised.
  • There is a maximum of ONE entry per person, per class.
  • Entries must be made on the form in the schedule, copies can be made for additional exhibitors. Exhibits not as schedule will not be judged.
  • No late entries will be accepted.
  • Only judges & officials can remain in the hall during judging. All decisions by the judges will be final.
  • The committee regret that they will not be responsible for any loss or damage.
  • Our judges & officials have designed the hints & tips to be a guide for them in their decision making, judging & general running of the show.
  • Ensure you have understood the show schedule & keep to the numbers & sizes etc specified in each class.
  • When several items are requested they should all be as uniformly alike in size, colour & shape as possible.
  • Do not put your name on any item.

Click on each produce in this guide to find out more information .

DRINKS

COOKERY

PRESERVES

FLOWERS

FRUITS & VEGETABLES

INFORMATION

HOME

CRAFTS

POT PLANTS

CHILDREN'S CLASSES

SPECIAL CLASSES

7. 1 Head of Sweetcorn (complete)

8. 3 Beetroot (leaves off )

13. 3 Shallots

14. 1 Cabbage

15. 3 Courgettes

16. 1 Plate of any 5 different vegetables

17. Any other vegetable (not listed above)

18. A collection of Fresh Herbs

19. A funny shaped vegetable

20. 3 Dessert Apples

21. 3 Cooking Apples

22. A plate (9" max) of any other type of fruit

23. Bunch of grapes

1. 3 Coloured Potatoes

2. 3 White Potatoes

3. 3 Carrots (long rooted)

4. 3 Carrots (stump rooted)

5. 3 Onions (Any size)

6. 3 Onions (Not more than 3" diameter)

9. 3 Runner Beans

10. 3 French Beans

11. 3 Large Tomatoes

12. 3 Small Tomatoes (Cherry type)

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24. 1 Spray of Chrysanthemums

25. 3 Aster Blooms

26. 1 Spike of Gladioli (any colour or variety)

27. 3 Dahlias

28. Rosebud

29. 1 Scented Rose

30 1 Spray Floribunda Roses

31. 3 Hybrid Tea Roses (3 different varieties)

32. A bowl of Roses (Own foliage only)

33. A vase of annuals (All one variety)

34. A vase of mixed flowers

35. An arrangement in a Ladies shoe with contents no wider or deeper than 30cm (one shoe only)

36. An arrangement in a wellington boot with contents no wider or deeper than 30cm (one boot only)

37. A Corsage of Dried Flowers

38. An arrangement in a Tankard, contents no wider or deeper than 30cm

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39. Jar of Strawberry Jam

40. Jar of Raspberry Jam

46. Jar of Honey

47. Jar of Jelly

48. Jar of Curd (any flavour )

49. Jar of Chutney (matured )

50. Jar of Vinegar Preserve

41. Jar of any other Soft Fruit Jam

42. Jar of Marmalade

43. Jar of Plum Jam

44. Jar of any other Stoned Fruit Jam

45. Jar of any other Jam (not soft or stoned fruit)

to find out key information!

'All preserves are judged on their aroma, flavour, consistency & colour, as well as the overall presentation'

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51. Seeded Loaf

52. Victoria Sponge

53. 3 Scotch Eggs

54. Treacle Tart

55. Honeycomb

All baked items must be made using the recipie given

Display baked items on a suitable plate, board or stand. Rise, bake, freshness, colour, aroma & taste & overall look & presentation are the important criteria!

Must be well shaped, characteristic colour, crust uniformly baked.When cut, show fine grain.

Light & airy sponge, no doming or cracking, evenly baked.

Evenly coated in breadcrumbs & cooked, not solid yolk, even coverage of sausage-meat.

Pastry, when cut, must come away cleanly from the plate. Pastry bottom only. Evenly baked & good filling consistency.

Light bubbly structure, not too dark, not bitter.

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  • Full bottles only. No commercial kits. Clear bottles. Presentation is not as important as the contents!
  • Sediment is not an issue but cloudiness can be. If you chose to filter your products remember to give it a week or so to settle again.
  • First things the judges will assess is the ‘nose’ they will be looking for a pleasant aroma.
  • Then they will check the taste with key balance between acidity & sweetness (but not too sweet) being important. If your product is supposed to be Dry or Sweet then write it on the label so the judge is aware.
  • They will be looking for things like the balance between aromatics & fruitiness etc.
  • A good tip is always to use the best ingredients, a cheap alcohol or fruit will have an effect on the end product so don’t skimp.

56. A bottle of any Homemade Wine

57. A bottle of any Homemade Spirit

58. A bottle of any Homemade Drink

'All drinks are judged on their aroma, flavour, consistency & colour, as well as the overall presentation'

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59. A Knitted or Crocheted article

61. A Machine Sewn article

62. A Drawing or Painting

60. A Hand Sewn article

64. A Hand-crafted item

63. A Photo- "Sunset" theme

(Hard copy up to & including day or Digitally enetered vie the Padbury Produce Show Facebook page by Friday 30th August)

"Quality, Design and Finish are most important in judging these categories"

65. A Flowering Pot Plant

66. A Foliage Pot Plant

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67. A Cactus or Succulent

68. A Flowering Orchid

All pot plants must have been owned by exhibitor for 6+ months.

"All plants can be of any variety and should be free from blemishes."

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69. Up to 6 yrs -Greener Padbury- Bee Collage

70. 7-11 yrs -Greener Padbury- Bee Pebble

71. 12-16 yrs -Greener Padbury- Design a Bee Hotel

72. Padbury Pre-School Class

73. Padbury School Special Class

These classes will be run on Sunday 7 th July in the playground with the winners awarded at the show on the 7 th September.

The theme provided by the school must be kept too. Judging will be conducted by a non-school representative

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73. Tallest Sunflower

74. Heaviest Pumpkin

75. Longest Runner Bean

76. Heaviest Potato

The 'taller the better!'Contact the committee to measure in situ.

The 'heavier the better!'Contact the committee to weigh in situ.

The 'heavier the better!'Display as it is , bring to the hall for weighing.

The 'longer he better!'Display as it is , it will be measured on the day

  • Clean & uniform in size & shape.
  • Do not trim the roots, except those small wispy ones that grow on the sides.
  • Tops should be trimmed & tied neatly with plain string or raffia.

Beetroot

  • Display cut herbs from the garden, the more the merrier.
  • Tied together.

A collection of Fresh Herbs

  • Select clean blooms with florets intact, firm & free from blemish.
  • Stems should be straight & tall but proportionate to the size of the blooms.
  • Stage with blooms all facing in the same direction, not touching & with balanced effect.
  • Retain some foliage on the stems if possible.

Dahlias

  • Of any variety.
  • Free from blemishes.
  • General foliage can be used.

Vase of annuals

  • Unblemished, remove outer leaves, no slug damage.

Cabbage

  • Any damaged or discoloured petals may be gently removed with a pair of tweezers, but on no account remove too many as this will be noticed by the judges who will then down-grade the blooms.
  • Tall is good with some foliage.

Chrysanthemums

  • Uniformity is important.
  • Leave on the calyces (stalks) & do not polish. ,
  • Select ripe but firm, richly coloured fruit.

Tomatoes

  • Free from blemishes & with a strong stem & healthy leaves.

Rose bud

  • Leave the green husks on but peel down a narrow one inch strip to show the yellow kernels.
  • Sweetcorn should retain it's silk tail, open the husk to shown grain

Sweetcorn

  • Towards the end of July take off any unsightly skin BUT be Select a straight, well balanced spike still carrying bottom floret. Remove secondary spikes.
  • Cut the night before, leave in a dark room in a bucket with a little water.

Gladioli (Large Flowering)

  • Fresh, free from any mouldy grapes & uniform size.

Bunch of grapes

  • One which is multi-headed. Free from blemishes & with a strong stem & healthy leaves.

Floribunda Rose

  • Towards the end of July take off any unsightly skin BUT be careful not to damage the sound skin which will need final ripening.
  • Ease from the ground about 1 week beforehand allowing them to harden off & finally ripen. Place them in the sun for a day or two once lifted.
  • Shallots should have their roots removed & their tops should be trimmed & tied neatly with plain string or raffia.

Shallots

  • A tea rose is a single-headed rose.
  • Rose any variety Select a bloom with a well-formed centre, free from blemishes & with a strong stem & healthy leaves.
  • Roses to be three-quarters open.

Hybrid Tea Roses

  • Roses of any variety.
  • Free from blemishes & with a strong stems & healthy leaves.
  • Only foliage from roses to be used.

Bowl of Roses

  • Mixed Flowers no foliage from any other flowers.
  • Free from blemishes.

Vase of mixed flowers

  • Any other vegetable not listed in the category

Any other vegetable

  • Select uniform size, solid unblemished fruits, stalks intact & not polished.

Dessert Apples

  • Any variety Select a bloom with a well-formed centre, free from blemishes & with a strong stem & healthy leaves.
  • Roses to be three-quarters open.

Scented Rose

  • Courgette flowers can be left on (ideally) or removed.
  • If they are really fresh they are very attractive & might catch the judge's eye.
  • Select young, tender, uniform fruit leaving a small stem.

Courgettes

  • Towards the end of July take off any unsightly skin BUT be careful not to damage the sound skin which will need final ripening.
  • Ease from the ground about 1 week before & allowing then to harden off & finally ripen. Place them in the sun for a day or two once lifted.
  • Onions should have their roots removed & their tops should be trimmed & tied neatly with plain string or raffia.

Onions

  • Clean & uniform in size & shape.
  • Foliage cut & tied with string or raffia (make sure any soil is cleaned from around the base of foliage).
  • Select full length roots of good shape, colour & size - free from side shoots & from green at the crown.

Carrots (Long and stump rooted)

  • Clean & uniform in size & shape.
  • Do not peel! Any variety.
  • Select tubers (the bigger the better) with shallow eyes.
  • Should be free from skin blemishes.
  • White potatoes with pink eyes count as coloured potato.

Potatoes (White and Coloured)

  • This class can include vegetables which are in the schedule or others which are not.
  • Must be on a paper plate supplied by the show.
  • Anything from a single pumpkin to a set of 12 pea pods. The more interesting & unusual the better!

Plate of 5 different vegetables

  • Select large, uniform size, solid unblemished fruits, stalks intact & not polished.

Cooking Apples

  • Select straight tender pods of even length & good colour with no sign of seeds.
  • Can be picked in advance wrapped in a damp cloth & kept in a cool dark place, i.e. veg compartment in the fridge.
  • Can be straightened (carefully) whilst damp.
  • Leave a short length of stalk.

Beans (Runner and French)

  • The funnier the better!

A funny shaped vegetables

  • Any other fruit not listed in the category.

A plate (9" max) of any other type of fruit

  • Any damaged or discoloured petals may be gently removed with a pair of tweezers, but on no account remove too many as this will be noticed by the judges who will then down-grade the blooms.
  • Tall is good with some foliage.

Asters

  • Create a stunning display of flowers & greenery in a Ladies Shoe (one shoe only!).
  • Maximum size 30cm wide x 30cm deep, height unlimited.

An arrangement in a ladies shoe

  • Create a stunning display of flowers & greenery in a Wellington Boot (one boot only!).
  • Maximum size 30cm wide x 30cm deep, height unlimited.

An arragement in a Wellington Boot

  • Use dried flowers & foliage with or without accessories to create a stunning Corsage.

A Corsage of dried flowers

  • Use fresh flowers & foliage with or without accessories in a Tankard to create a stunning display.
  • Maximum size 30cm wide x 30cm deep, height unlimited.

An arrangement in a Tankard

  • Presentation of the overall entry is important. Visually the jar & label as well as aroma, taste, colour & consistency.
  • Stick to the schedule. If you add additional ingredients then consider the class you are entering, i.e. Plum & Ginger jam must be entered in OTHER!
  • Clean jar, ideally wax disc, must be flat on the surface either same size or larger than the surface, with clear cellophane cover (cellophane seals must be absolutely tight, as otherwise they are not airtight & preserve liable to go mouldy) or lids (Lids must be clean & airtight). All jars should be sealed; do not remove any lids before they are entered in a show, as this destroys the seal.
  • Jars should be filled to within 1 / 8 ” 5mm of the top & the temperature when sealing the jar should not drop below 82 Celcius . Do not boil for too long as the preserve may lose colour.
  • Chutneys use screw on lids.
  • No trademarks, branding or old labels to be visible on jar or lid. However, recycled jars & lids can be used if free from branding.
  • New labels must include date made & type of preserve. Generally should not be older than 12 months.

Key Information!

  • Subject matter, medium and quality will be important

Drawing or Painting

  • Use paints, matieral, woold & other items

A Hand-Crafted Item

  • Stiches are incredibly important- they MUST be even!

Knitted, Crocheted or Hand Sewn Item