Come and joinin with the fun!

Pull OutProgramme& Entry Form

Barton Today July 2013

EA

RLS BARTON

2013

VillageShow

VillageShow

Saturday 7th

September 2013

Whilst a little healthy competition between entrants is only natural,

our primary objective is to encourage community fun and inclusion for all, regardless of

age or experience.

With the emphasis on sharing knowledge and experience, we hope to ensure continued

interest in growing, making and baking, particularly for our younger exhibitors.

We welcome participants from Earls Barton and surrounding villages.

So without delay, get your green fingers wiggling

and your allotments dug over,

test your tastiest recipes and get your child’s

imagination racing!

Entry forms must be submitted by Wednesday

4th September 2013 to either The Silver Band

Club at 4 Queen Street, 58 Doddington Road

or 3 Wellingborough Road, Earls Barton.

Entries may also be submitted by email to

earlsbartonvillageshow@hotmail.com

Take a look at our new website:

www.earlsbartonvillageshow.com

EA

RLS BARTON

2013

VillageShow

VillageShow

21

ENTRY FORM

Barton Today July 2013

22

Class

Number

�

ENTRY FORMSaturday 7th September 2013 at the Silver Band Club

Name: ..............................................................................................................................................................

Address: ....................................................................................................................................................................

.............................................................................................................. Post Code: ..................................................

Tel No: ..................................................................................................... Age and date of birth (if under 16): ................. ........../........./..........

Entry Fees: Adults - 50p per entry, up to a maximum of £2, additional entries are free of charge. Children - Free of Charge

Entry forms must be submitted by Wednesday 4th September 2013 along with entry fees to:

The Silver Band Club, 4 Queen Street, Earls Barton / 58 Doddington Road, Earls Barton or 3 Wellingborough Road, Earls Barton

EA

RLS BARTON

2013

VillageShow

VillageShow

Class Description Entry FeeClass

NumberClass Description Entry Fee

Staging and submission of entries will take place on Friday 6th

September 2013 5pm-8pm and also 7.30am-8.30am on Saturday 7th

September.

We cannot accept any entries received after 8.30am on Saturday 7th

September.

Please ensure that you register and collect your exhibit card from one

of the Village Show Team.

Closed judging will commence at 9.30am on Saturday 7th September.

Exhibits will be available for viewing between 11am and 4pm on

Saturday 7th September.

Award presentation will take place at 4.30pm on Saturday 7th

September, followed by the sale of exhibits and produce. If you do not

wish your item to be sold please ensure that this is clearly stated on the

entry form.

Entry fees for exhibitors are as follows; Adults - 50p per entry up to a

maximum of £2.00 (all subsequent entries are free) Children – Free

(The village show is non-profit making. All surplus funds are donated to

local groups and organisations).

Trophies will be awarded for the following: Highest pointsobtained in Vegetable and Fruit classes (1st place = 10 points,2nd place = 6 points, 3rd pace = 4 points)

Best overall exhibit in Floral Arts classes

Best overall exhibit in Cookery and Preserves classes

Best overall exhibit in Handicrafts classes

Best overall exhibit in Childrens classes

Show Stopper Trophy awarded to an outstanding exhibit

Biggest pumpkin £5

Most unusual shaped vegetable £5

Floral Arts classes; 1st place £10, 2nd place £5, 3rd place £3

Set recipe classes; 1st place £5, 2nd place £3, 3rd place £2

viewing times...

entry fees...

staging and

submission times...

other prizes...

awards and points...

*

We

b

Barton Today July 2013

HERE’S ONE I MADE EARLIER - HANDICRAFT

46. Unframed 7x5 photograph “a village store” inside or out

47. Bag, made from any material

48. Hand knitted, any garment

49. Jewellery, made from any material

50. Woodwork, any original design

51. A hand stitched or machine sewn item

52. Papercraft, any item e.g. decoupage, quilling, papier mache, greetingscards

53. “Upcycled” a garment or small piece of furniture

54. Miscellaneous item of handicraft

CRAFTY KIDS - JUNIOR SECTION all juniors, any age under 16

55. Six eggs with a 7x5 unframed photograph of your chicken

56. An amusing photograph of your pet

57. Largest diameter of sunflower head, head to be submitted

58. A floral arrangement

59. A miscellaneous handmade item

CRAFTY KIDS - JUNIOR SECTION Age 2 - 4 Inclusive

60. A collage made from leaf and plant material

61. A small model made from play dough

62. A potato print painting

JUNIOR SECTION Age 5 - 7 Inclusive

63. Four decorated cupcakes

64. A decorated Wellington boot

65. A decorated egg (please ensure that the egg is hard boiled first)

66. Create a monster using plant, fruit and vegetable matter

67. Handwriting competition – please write out the extract below

WE’RE GOING ON A BEAR HUNT – Michael Rosen

We’re going on a bear hunt.

We’re going to catch a big one.

What a beautiful day.

We’re not scared.

JUNIOR SECTION Age 8 - 12 Inclusive

68. Cheese straws, as you like

69. A piece of handmade jewellery

70. A freestyle Lego model

71. A decorated T-Shirt

72. Handwriting competition – please write out the extract below:

THE TWITS - Roald Dahl

A person who has good thoughts cannot ever be ugly. You can have a wonkynose and a crooked mouth and a double chin and stick-out teeth, but if youhave good thoughts it will shine out of your face like sunbeams and you willalways look lovely.

classes...HOW DOES YOUR GARDEN GROW?

FRUIT AND VEGETABLES

1. Five potatoes, any one variety

2. Five potatoes, coloured

3. Three beetroot

4. Three onions, any one variety

5. Three carrots, trimmed, any one variety

6. Six shallots

7. Six runner beans8. Six tomatoes, any one variety

9. Six cherry tomatoes, any one variety

10. Two cucumbers

11. Three chillies/ peppers, any one variety

12. A display of five different salad items

13. A basket/ trug displaying a collection of no lessthan four different vegetables

14. Any other vegetable

15. Longest runner bean

16. Biggest pumpkin

17. Most unusual shaped vegetable

18. Four dessert apples, any one variety

19. Four culinary apples, any one variety

20. Four fruit, any one variety e.g. pears, plums, peaches

21. Bowl of berries or cherries, any one variety e.g. blackberries, gooseberries etc

FLORAL FUN - FLOWERS

22. Five stems of roses

23. Five dahlias, any type, any size

24. Rainbow vase of flowers

25. Any five stems, one variety

26. Vase of mixed garden flowers, maximum ten stems

27. Pot plant, foliage

28. Pot plant, bearing flowers or fruit

29. Cactus or succulent

30. Potted herb, one variety

31. One orchid in a pot

SOMETHING YUMMY FOR YOUR TUMMY

COOKERY AND PRESERVES

34. “Barton Boys Bake Off”, see recipe included

35. Chocolate Cake, see recipe included

36. Flapjack, as you like

37. Six muffins, as you like

38. One family sized cake, decorated in the theme of “ANIMALS”

39. Bread, one homemade sweet or savoury loaf (machine or oven baked)

40. One jar of homemade jam

41. One jar of homemade marmalade

42. One jar of Christmas Mincemeat, as you like

43. One jar of homemade chutney

44. One jar of homemade pickled onions

45. One bottle of homemade wine - Over 18’s only

FLORAL FUN - FLORAL ART

All exhibits in “Floral Arts” must be designed and arranged by the exhibitor (but

not necessarily home grown).

Floral arrangements can be made at home or “in situ” during staging (5pm-8pm

Friday 6th September or 7.30am-8.30am Saturday 7th September).

An area of approximately 70cm x 70cm will be provided for your final exhibit.

Boards, backcloths and props may be used.

32. “VINTAGE” an exhibit

33. “SUMMER HOLIDAYS” an exhibit

EA

RLS BARTON

2013

VillageShow

VillageShowTake a look at our new website:

www.earlsbartonvillageshow.com

23

Barton Today July 2013

24

THE RULES

• All exhibits in the vegetable, fruit and flowers sections must have

been grown and cultivated by the exhibitor.

• Exhibitors in the culinary classes must follow the set recipe where

stated, no variations please.

• All exhibits in the handicraft section must be designed and

produced by the exhibitor.

• All exhibits in the children’s section must be completed by the

child, although guidance can be given in the age 2-4 years classes.

• Entrants may submit more than one exhibit in each class.

• Exhibits must not have been entered in any previous Earls Barton

Village Show.

• The judges may withhold or modify any prize in any class where

entries are not of sufficient number or merit.

• Exhibits are not judged according to any criteria set out by any

governing bodies. We have an informal system and use the

expertise, knowledge and recommendation of our chosen judges

to decide our winners.

• The judges’ decision will be final.

• Every care is taken to ensure the safety of your items, but we

cannot be held responsible for any loss or damages. Exhibits are

shown at the owner’s risk.

• Exhibits must be removed between 4pm and 4.30pm unless being

donated for sale.

• The “Show Stopper” trophy must be returned 14 days prior to the

date of the next show.

• All other trophies may be retained by their winner unless

otherwise stated.

• Paper plates will be provided for vegetable and fruit exhibits, or

you may provide your own.

• Vegetables and fruit should be clean, fresh, undamaged and

uniform in size, colour and shape.

• Onion tops may be trimmed and tied using raffia or string, but this

is not essential.

• Tomatoes and soft fruits should be presented with calyces still

attached (the green spidery stalk).

• Vases/ pots are not provided for floral exhibits, please bring your

own.

• Preserves, chutneys and pickles need to be clearly labelled with a

description of contents and date made.

• Please ensure that your name is not visible on any exhibit. You will

be allocated an “exhibitor’s number” to ensure anonymity. Any

item displaying a name may be exhibited but will not be included

when judging.

EA

RLS BARTON

2013

VillageShow

VillageShow Take a look at our new website:

www.earlsbartonvillageshow.com

the boring bit...

tips and advice...

Recipes...CHOCOLATE CAKEIngredients

225g plain flour

350g caster sugar

85g cocoa powder

1½ tsp baking powder

1½ tsp bicarbonate of soda

2 eggs

250ml milk

125ml vegetable oil

2 tsp vanilla extract

200ml boiling water

200g plain chocolate

200ml double cream

Method

1. Preheat oven to 180°C/ 350°F/ Gas 4.

Grease and line two 20cm sandwich tins.

2. Place all the ingredients except the boiling water, plain

chocolate and cream into a large mixing bowl. Beat the

mixture until smooth.

3. Slowly and gradually add the boiling water, stirring until

smooth. The cake mixture will now be very liquid.

4. Divide the mixture between the sandwich tins and bake for

25-30 minutes until done.

5. Leave the cakes to cool whilst still in their tins.

6. For the icing, heat the plain chocolate and cream in a

saucepan over a low heat until the chocolate melts.

7. Remove the pan from the heat and whisk the mixture until

smooth, glossy and thickened.

8. Set the mixture aside to cool for 1-2 hours or until thick

enough to spread over the cake.

9. Assemble the cake, spreading the chocolate icing between

the two cakes and on the top of the cake.

BARTON BOYS BAKE OFF

VICTORIA SPONGEIngredients

4 eggs

225g caster sugar

225g Self raising flour

225g butter or margarine

1-2 tsp baking powder

Icing sugar for dusting

Method

1. Heat oven to 180°C/ 350°F/ Gas 4.

2. Grease two 20cm sandwich tins.

3. In a large bowl, beat all the ingredients together until you

have a smooth, soft batter.

4. Divide the mixture between the tins, smooth the surface

with a spatula.

5. Bake for approximately 20 minutes until golden and the cake

springs back when pressed.

6. Turn onto a cooling rack and leave to cool.

7. Sandwich together with strawberry jam and dust with a little

icing sugar.