Lechlade Gardening Club

Annual

FLOWER &

PRODUCE SHOW

The Trout Inn, Lechlade

Saturday 1st

September 2018

How to take part

Enter by Tuesday 28th August

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HOW TO ENTER

1) Choose your classes (pages 4-9)

2) Complete entry form (page 11)

3) By Tuesday 28th August deliver your entry form and fee to:

Audrey Barnes, 1 Roman Way, Lechlade, GL7 3BS

Late entries will not be accepted

KEY TIMINGS

Tuesday 28th August: Last date for entering the Show

Saturday 1st September:

9:30 – 11:00 am Bring your exhibits to the Trout Inn.

You will be shown where to stage them

11:00 am Leave the exhibition area

11:15 am Judging begins

2:00 pm Show open to the public and exhibitors

4:00 pm Prize giving and raffle

4:30 pm Take home your exhibits after the raffle.

For further information please contact any of the following:

Rosemary Callender (Chairman) 01367 253309

Barbara McNaught (Secretary) 01367 252286

Alan Garnell (Treasurer) 01367 253087

Joan Tyrrell 01367 252928

Audrey Barnes 01367 252242

Joan Kirk 01367 252247

Jane Whelan 01367 250190

Barry Davidson 01367 253577

Next year’s Show will be on Saturday 7th

September 2019

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SPONSORS

Trophy Donated by Section Current Holder

Lechlade Gardening Club Cup

Lechlade Gardening Club

Flowers and Herbs

Audrey Barnes

Barbara McNaught

Tim Yeoman

Allcourt Meadow Cup Allcourt Meadow Trustees

Photograph on Allcourt Meadow

Phil Tubbs

Barclays Bank

Rose Bowl

Barclays Bank plc Flower Arrangement

Elizabeth Reay

Cotswold Wine Company Salver

Cotswold Wine Company

Drinks Mark Barnes

Crowdy & Rose Cup Crowdy & Rose Photography John Sheffield

Sean Willis

Cutler & Bayliss Cup Cutler & Bayliss Vegetables Tim Yeoman

Lechlade and District Lions Cup

Lechlade and District Lions

Craft Jo Poole

Lewington Trophy Gill Lewington Children Elliot Harris

Jim Ludlow Cup Jim Ludlow Fruit Steve Callender

Moore Allen & Innocent Cup

Moore Allen & Innocent

Domestic Miss E Morgan

Caroline Nicholls

WI Rose Bowl Lechlade Women’s Institute

For Lechlade WI member with most points in the Show

Margaret Mattingley

The Chairman’s Cup: donated by The Lechlade Gardening Club, is awarded to the participant with the most points in the Show.

Current Holder – Tim Yeoman

Current cup holders must return their cups to the Treasurer on or before 31st July 2018.

THANK YOU FOR PROVIDING RAFFLE PRIZES FOR THE 2017 SHOW:

Bloom Room Christmas Shop Co-op Crown Inn Crystal Car Wash Cutler and Bayliss Groom Room Jessica Lily

Lechlade Garden Centre Lechlade Motor Co Lechlade Pharmacy Lechlade Post Office & Newsagent Lechlade Trout Farm Londis Lynwood’s Cafe

Monica’s Plaice Riverside Tangles Hair Salon Tea Chest Trout Inn Vera’s Kitchen Vin Est

And thank you for raffle prizes for 2018 received after this brochure was printed.

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Section A Vegetables

Cup donated by Cutler & Bayliss

Refer to preparation notes on page 15 taken from the RHS Show Handbook, 2016.

Each exhibit to consist of one variety, unless otherwise stated.

Class 1A 3 Beetroot round, approx 60-75mm in diameter 2A 3 Carrots 3A 2 Courgettes 100 – 200mm in length 4A 3 Leeks intermediate, 150 – 350mm base to button, max 50mm in diameter 5A 3 Onions 6A 3 Radishes 7A 4 Potatoes – white, approx. 170 – 225g per tuber 8A 4 Potatoes – coloured, approx. 170 – 225g per tuber 9A 6 Runner Beans 10A 6 French Beans 11A 6 Shallots 12A 1 Garlic bulb 13A 2 Cucumbers 14A 3 Spring Onions 15A 2 Sweetcorn 16A 3 Large red tomatoes, (e.g. Beefsteak) over 76mm diameter with calyx

Plum tomatoes acceptable in classes 17A and 18A 17A 5 Medium red tomatoes approx 64mm diameter with calyx. 18A 5 Cherry tomatoes up to 35mm diameter with calyx 19A 3 Unusual tomatoes with calyx 20A 2 Sweet peppers 21A 3 Hot (chilli) peppers 22A 2 Squash of any type but the same 23A Longest runner bean 24A Heaviest marrow 25A Collection of 4 different vegetables,1 of each kind, in a standard black seed tray 26A Any other vegetable not on schedule 27A Any mis-shaped vegetable

Section B Fruit

Cup donated by Jim Ludlow

Each exhibit in classes 1B -7B to consist of one variety Class 1B 3 Apples Cooking with stalks 2B 3 Apples Dessert with stalks 3B 3 Pears with stalks 4B 3 Stone fruit with stalks and bloom intact (i.e. don’t polish) 5B 10 Blackberries with stalks, displayed on a plate 6B 10 Raspberries with stalks, displayed on a plate 7B Any other fruit not on schedule 8B Bowl (max 30cm diameter) of 3 different kinds of fruit. Several of each allowed.

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Section C Flowers & Herbs Cup donated by Lechlade Gardening Club

Own vase to be provided by exhibitor for Classes 1C – 17C, and 1D – 6D.

Class 1C 3 Dahlia blooms of the same variety and colour 2C 1 Dahlia any variety 3C 3 Dahlia blooms mixed varieties 4C 3 Rudbeckia blooms of the same variety 5C Annuals single variety and colour 6C Annuals mixed varieties and colours 7C Perennials single variety and colour 8C Perennials mixed varieties and colours 9C 1 Hydrangea bloom 10C 3 stems Penstemon, any variety or varieties 11C 5 Cosmos blooms of the same variety and colour 12C 3 stems Fuchsia any variety or varieties 13C 3 stems of Crocosmia, any variety or varieties 14C Best perfumed Rose 15C 1 spray Floribunda Rose 16C 1 specimen Rose bloom 17C Culinary Herbs 5 different kinds 18C A Foliage Plant in a pot up to 200mm in dia. 19C A Flowering Plant in a pot up to 200mm in dia. 20C An Orchid Plant in a pot up to 200mm in dia.

Plants must have been in the exhibitor’s possession for more than three months.

Section D Flower Arrangement

Rose Bowl donated by Barclays Bank plc

Shop bought material may be used in this Section. Use fresh material.

Class 1D may use fresh and/or dried material.

Class

1D Autumn splendour: exhibit in a basket using flowers and/or foliage and/or fruit 2D A table decoration 3D An exhibit to complement a plate 4D MEN ONLY: My favourite fantasy

In 1D, 2D, 3D and 4D accessories may be used, maximum space allowed 585mm x 585mm, height in proportion to your arrangement.

5D Petite arrangement in a cup & saucer (not to exceed 25cm x25cm x 25 cm) 6D A miniature arrangement (not to exceed 10 cm x 10 cm x 10 cm)

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Section E Domestic Cup donated by Moore Allen & Innocent

All labels should state content and date.

Jars should be sealed with a twist top lid (not screw top). Class 1E Jar of jam – sweet or savoury 2E Jar of marmalade 3E Jar of chutney or pickles 4E Jar of jelly - sweet or savoury 5E Jar of fruit curd 6E Bottle of ketchup or sauce (up to 250 ml) Classes 7E – 17E to be exhibited on a plate 7E Tea Loaf (see recipe on page 13) 8E MEN ONLY: Wholemeal Gingerbread (see recipe on page 14) 9E 4 Savoury Scones 10E 4 Biscuits – sweet or savoury 11E A Cake made with fresh fruit (e.g. pear, plum, rhubarb.) 12E 2 5cm (2”) squares of any type of tray bake 13E A round of Shortbread 14E Handmade loaf of bread 15E Machine made loaf of bread 16E A pizza, 25cm max diameter 17E An edible novelty cake (to be judged on appearance only). Must fit on a 30 cm

square board. 18E 3 eggs, all the same, any poultry breed. Display on a plate with straw or hay.

Eggs must be from your own poultry.

Section F Drinks

Salver donated by Cotswold Wine Company

Wine should be exhibited in standard clear glass punted bottles

(dented base with rounded shoulders), sealed with a removable top. No label or marking other than identification of the drink.

Class 1F Wine 2F Fruit based spirit or liqueur 3F Beer, Lager or Cider 4F Non-alcoholic drink e.g. fruit or flower cordial 5F Ginger beer

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Section G Classes for Children Trophy donated by Gill Lewington

In this Section there is a £1 first prize in each Class. Certificates and rosettes

are given for 1st

, 2nd

, and 3rd in each Class. The winner of the Lewington Trophy, for the most points, will also receive a miniature trophy to keep.

Class Age 4 and under (on date of the Show) 1G Draw and colour one flower (any medium, no bigger than A4) 2G Decorate 3 biscuits. Biscuits can be shop bought

5 – 7 years old 3G An edible necklace (string does not need to be edible) 4G A garden in a standard full size black seed tray 5G An imaginary animal made with fruit and/or vegetables and/or plant material 6G A handmade item, any medium

8 – 12 years old 7G A flower arrangement in a mug 8G 4 decorated cup cakes 9G A Lego model (not a kit) no bigger than 300mm x 300mm x 300mm 10G A handmade item, any medium 11G An item made with recycled plastic

Photography for Children under 16 Entries should be unmounted, maximum size 100mm X 150mm Section, Class No, Name, Address and Age should be written on Reverse. Any title may be put on a card available on the day.

Class 13G Garden pots 14G Eyes 15G Weather 16G Historical Lechlade 17G A trade 18G The colour Blue 19G Rural life 20G A water feature

Children’s Photography Subjects for 2019: My pet, My favourite meal, A tree or trees

Our stimulating programme of talks, demonstrations and garden visits inspires novice and

expert gardeners year round.

Visitors always welcome. See website for details.

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Proud organisers of the 13th Annual Flower &

Produce Show

Section H Photography Cup donated by Crowdy & Rose

N.B. NOT OPEN TO PROFESSIONALS

Entries should be unmounted, maximum size 100mm X 150mm Section, Class No, Name, and Address should be written on reverse.

Any title may be put on a card available on the day.

Photographs must have been taken within the 12 months prior to the Show Class 1H Garden pots 2H Eyes 3H Weather 4H Historical Lechlade 5H A trade 6H The colour Blue 7H Rural life 8H A water feature

Photography Subjects for 2019: Speed; Shadow; A tree or trees; Morning has broken; A garden bird;

Close-up of an insect, spider or invertebrate; Reflections

Section J Crafts

Cup donated by Lechlade Lions

Items previously exhibited in the Lechlade Gardening Club Annual Flower & Produce Show are not eligible.

Use plain white card to state if item is your own design or made from a kit, and note any

special points of interest, e.g. painted background, additions to basic kits, items recycled etc.

Class 1J Embroidery, cross-stitch or tapestry article 2J A gift bag (max size excluding handles: 430mm x 400mm) 3J A piece of hand crafted lace, crochet, or tatting 4J Handmade jewellery 5J Any hand crafted article made from metal, pottery or glass 6J Any hand crafted article made from wood 7J A collage or mosaic in any medium (max size 297mm x 420mm (A3))

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8J An item of paper craft (greeting cards acceptable in this class) 9J A knitted article 10J An article crafted from recycled material 11J Article of clothing that is not knitted 12J A quilted item (max size 500mm square)

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Section K The Allcourt Meadow Cup

Cup donated by the Allcourt Meadow trustees

PHOTOGRAPHY – OPEN TO ALL AGES

Class 1K A picture taken on or of Allcourt Meadow

Photographs must have been taken within the 12 months prior to the Show

Thank you to the Trout Inn for hosting the Flower & Produce Show

Penny and her team would like to wish all entrants

jolly good luck for the show. While waiting for your produce to grow, why not pop in for a drink and

freshly cooked meal? We use locally sourced ingredients wherever we can. We offer a full menu every lunchtime and evening and a special ‘senior’s

choice’ on Monday to Friday lunchtimes. Drinks: 11.00am (Sundays 12 noon) – 11.00pm Food: 12 noon – 2:00pm (2:30 pm on Sundays) 7.00 pm – 9.30pm (8.30pm on Sundays) Evening meals may be served later at weekends.

THE TROUT INN St John’s Bridge

Lechlade, GL7 3HA Tel: 01367 252313

www.thetroutinn.com email: info@thetroutinn.biz

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RULES

1. Classes are open to all persons unless otherwise stated.

2. Adult entries – 25p per item entered.

3. Children’s entries – 10p per item entered.

4. Items exhibited in previous years are not eligible.

5. All exhibits must be grown or made by the exhibitor with the exception of materials for flower arrangements.

6. Adult help may be given to exhibitors in the Children’s Classes but the help must be appropriate to the age of the child.

7. Only one entry per person in any one class.

8. Entries may be disqualified if size is not adhered to.

9. Exhibits to be staged between 9:30 and 11:00 am.

10. Certificates are awarded for 1st, 2

nd and 3

rd place in Adult Classes.

11. Rosettes and certificates are awarded for 1st, 2

nd and 3

rd place in

Children’s Classes.

12. Judges may decide not to award certificates or rosettes in every Class.

13. A prize of £1.00 will be awarded for each 1st place certificate. Prize

money should be collected by the end of the Show. Any monies not claimed will be placed into Lechlade Gardening Club funds.

14. In each Section a trophy, to be held for one year, will be awarded to the person with the highest aggregate points in that Section. A rosette will be awarded for the best exhibit in each Section.

15. The Chairman’s Cup will be awarded for the highest points total.

16. The Lechlade Women’s Institute Rose Bowl will be awarded to the Lechlade W.I. member with the highest points total.

17. No exhibits to be removed until after the raffle.

18. All exhibits to be removed by exhibitors by 5.00pm.

19. The club accepts no responsibility for any loss or damage.

20. The Lechlade Women’s Institute Rose Bowl remains the property of the Lechlade W.I.

21. All other cups remain the property of the Lechlade Gardening Club.

The Judges’ decisions will be final.

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LECHLADE FLOWER & PRODUCE SHOW ENTRY FORM

Complete this form and delivered it to

Audrey Barnes, 1 Roman Way, Lechlade, GL7 3BS by Tuesday 28

th August 2018.

Classes are open to all persons regardless of membership except where stated

Payment with entry form please. (25p per Adult Class; 10p per Children’s Class)

Class No

Entry Fee

Class No

Entry Fee

Class No

Entry Fee

I hereby declare that the above entries conform to the rules of the Show.

NAME (Block Capitals)…………………………………………………………….….……..

AGE (If entering a Children’s Class)………………………………………….…….….…..

ADDRESS................................................................................................. ....................

………………………………………………………………………………………………….

PHONE NUMBER……………………………………………………………………………

TOTAL REMITTANCE……………………………………………………………..……….. (Cheques made payable to Lechlade Gardening Club)

Further copies of the entry form can be obtained from any

Committee member or online at www.lechladegardeningclub.org.uk. Photocopies are also acceptable

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RECIPE

Tea Loaf Class 7E NB Every oven is different so you may need to adjust temperatures and timings to suit your own oven.

Ingredients 350g/12oz mixed dried fruit (eg raisins, currants, sultanas) 225g/8oz brown sugar 300ml/ ½ pint strong hot tea 275g/10oz self-raising flour Finely grated zest of one lemon 1 large egg, beaten

Mix fruit and sugar in a bowl. Cover with the hot tea. LEAVE OVERNIGHT.

The next day preheat oven to 170 degrees centigrade (Fan 130°C) or Gas Mark 2. Lightly grease a 900g/2lb loaf tin and line it with a strip of non-stick baking parchment to go up the wide sides and over the base. Add the flour, lemon zest and beaten egg to the fruit mixture and stir with a wooden spoon until thoroughly mixed. Put mixture into the prepared loaf tin and gently level the surface. Bake in the middle of the oven for 1¼ to 1½ hours or until the tea loaf is well risen and firm to the touch and a fine skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes then loosen with a small palette knife. Turn the tea loaf out onto a wire rack to cool.

Exhibit on a plate.

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RECIPE

Wholemeal Ginger Bread

Class 8E (Men Only)

NB You may need to adjust temperatures and timings to suit your own oven.

Ingredients

First weigh a small saucepan then add 175g/6oz black treacle 50g/2oz golden syrup ----------------------------------------------------------------------------------------------------------------

110g/4oz margarine 150ml / ¼ pint milk 2 eggs 1 level teaspoon bicarbonate of soda 110g/4oz plain flour 110g/4oz wholemeal flour 50g/2oz soft light brown sugar 2 level teaspoons mixed spice 3 level teaspoons ground ginger 50g/2oz crystallised ginger, chopped 50g/2oz sultanas ----------------------------------------------------------------------------------------------------------------

For the topping: Additional black treacle and 4 tablespoons chopped crystallised ginger

Pre-heat the oven to gas mark 2 (150°C). Brush a 7-inch (18cm) square cake tin (or similar) with melted fat. Line the base with greaseproof or silicone paper and brush the paper with melted fat.

Put the margarine in the saucepan with the treacle and syrup. Heat gently until the margarine has melted. Remove from the heat and stir in the milk.

Beat the eggs then add those to the mixture.

Combine the dry ingredients in a bowl (sieve the sugar if it is lumpy). Stir the syrup liquid into the flour etc. When smooth add sultanas and crystallised ginger.

Pour the mixture into the tin and bake in the centre of the oven for 1¼ to 1½ hours or until the gingerbread begins to shrink away slightly from the sides of the tin.

Remove from the oven. Leave to cool in the tin for 10 minutes. Brush the top with black treacle (warmed to make it spread more easily). Press a few pieces of chopped ginger on the surface. Leave to cool then remove from the baking tin.

Exhibit on a plate.

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PREPARATION OF EXHIBITS IN SECTION A – VEGETABLES

White paper plates and sand will be available on request

Unless otherwise stated exhibits in any Class should be the same cultivar (variety) and of

uniform size, shape and colour. Where necessary wash exhibits carefully with a soft cloth or sponge and plenty of water.

Class 1A Lift with care, wash gently. Remove small fibrous roots but leave tap root

complete. Trim foliage to approx 75mm. Stage on bench 2A Lift with care, soak in water to clean. Trim foliage to approx 75mm. Make sure

shoulders are not turned green by exposure to light by covering with soil while growing. Stage on bench

3A Exhibit on paper plate with flowers attached or alongside 4A Leave roots intact and wash clean of soil. Remove outer leaves if necessary but

do not over skin. Tie green tops with twine. Stage on bench 5A Neatly trim roots to basal plate, neatly tie necks. Do not over skin. Stage on

bench. Rings or collars may be used for staging 6A Lift with care, gently wash roots. Trim foliage to approx. 30mm. Stage on bench

7A/8A Lift and sponge carefully. Stage on white paper plate

9A/10A Of same length, cut with stalk, exhibit on bench or on black cloth provided 11A Trim roots to basal plate, tie tops with twine, stage as separate bulbs (not

clusters), on paper plate on dry sand or rice piled to raise centre slightly 12A Clean off soil fragments, allow the bulb to dry, remove roots and stage whole

bulb with approximately 25mm of the stem intact. Do not divide into cloves 13A Cut with stalks and flower attached if possible, stage on bench

14A Wash well and stage on bench with foliage and roots attached

15A Display with green husks but remove some to reveal approx ¼ of the grain from tip to base. Stalks should be trimmed. Stage on bench

16/17/18/19A Same Variety and Colour. Select firm fruit that is not over ripe. Exhibit on a paper plate, calyx uppermost. Sand or rice may be used for display.

20A/21A Stage on paper plate 22A/23A Stage on bench

24A Stage on bench

25A Must be contained within standard black seed tray and not over-hanging sides 26A/27A Stage on bench

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CROWDY & ROSE

Solicitors

High Street, Lechlade, Gloucestershire GL7 3AE

All aspects of legal work undertaken Quotations given on request for conveyancing work

Tel: 01367 252644

Also at: 2 Market Place, Faringdon, Oxfordshire

If you are considering selling or letting your property

now or in the future

Please call Joanna or Sandra

On 01367 250011

To arrange a free market appraisal

Ridgeway Estate Agents