>> More info about this year’s Big Do
There were lots of entries for this year’s Flower produce and craft show – here are some of the first photos that have come in… (see further down this page for report, list of winners, and the schedule of classes)
WARLEGGAN PRODUCE & CRAFT SHOW
20th July 2024 Results
Well the rain poured down and the mist swirled around, but being nice and dry in the Parish Hall the show [unlike the Big Do], was able to carry on regardless. Yes, the vegetables were a bit thin but this was easily made up by a magnificent floral display. Crafts, Photography and Cookery held their own and took top prizes. Best in Show went to a lovely sketch of a wren created by Nicky H. Reserve went to the best cookery, a Carrot Cake by Liz L. Many thanks to all those who assisted and all those who entered and helped make it such a success.
Vegetable Classes. 3 diff. veg: Pam L, Carolyn S, Potatoes: Pam L, Andrew L, Iris B. Carrots: Maria T, Carolyn S. Cucumber: Carolyn S, Andrew L, Jasmina G. Peas: Pam L, Gill K, Andrew L. Beans: 1st & 2nd Carolyn S. Courgettes: Andrew L. Strange Shape Veg: Andrew L. Herbs: 1st & 2nd Lynda S, Andrew L. Soft fruit: Pam L, Lynda S, Andrew L. Tomatoes: Andrew L, Pam L, Maria T. Rhubarb: Lynda S, Gill K.
Flower Classes. Pot plant: 1st & 2nd Jasmina G, Liz L. Annuals: 1st & 3rd Carolyn S, 2nd Liz L. Foliage: Liz L, Jasmina G, Lynda S. Perennials: Gill T, Liz L, Jasmina G. Insect Attracting Bloom: Jasmina G, 2nd & 3rd Lynda S. Fuchsias: Gill K, Alison C, Jasmina G Sweet peas: Carolyn S, Pam L. Buddleia: Lynda S, Sarah W, Jasmina G. Hydrangea: Alison C 1st & 2nd, Gill K. Flower 3 stems: Liz L, Maria T, Lynda S.
Cookery. Malthouse Loaf: Pam L, Ian W, Petra J. Cheese & Chutney Whirls: Gill K, Ann M, Petra J. Carrot Cake: Liz L, John S, Lynda S. 4 Sausage Rolls: Pam L. Jam: Jasmina G, Ian W, Liz L. Marmalade: Ian W
Photography Humour: Sarah W, Harry B, Julie G. Purple: Sarah W, 2nd & 3rd Petra J. Circles: John K, 2nd & 3rd Sarah W. Free Choice: Jasmina G, 2nd & 3rd Julie G. Creative: Petra J
Art & Craft. Sketch: Nicky H, 2nd & 3rd Sarah W. Watercolour: Nicky H, Gill K, Eric T. Oils/Acrylic: Sarah W, Andrew L. Fabric craft: Maria T, Ann M. Non-fabric craft: Hector L, Sarah W, Ann M. Knitted item: Moira B, Sarah R, Julie G. Upcycled Item: Ed H, 2nd & 3rd Deborah W.
Under 5, Finger painting: Delilah L.
5-11 years Painting of favourite animal: William K.
TROPHIES. Best Fruit or Veg: Carolyn S. Best Flora: Liz L. Best Cookery: Liz L. Best Photograph: Jasmina G. Best Art or Craft: Nicky H.
TROPHIES AWARDED ON POINTS: Under 16 Entries: William K. New Exhibitor: Alison C. Most Points: Jasmina G. Reserve: Pam L.
Best In Show: Nicky H [Sketch of Wren]. Reserve: Liz L [Carrot Cake]
The schedule and recipes are given below both as a PDF and in text:
Warleggan Produce & Craft Show
on ‘Big Do’ Day
Saturday 20th July 2024
At Warleggan Jubilee Hall, Mount.
Staging of exhibits concludes 1000hrs
Judging will be from 1000hrs – 1300hrs
Doors open to the public from 1400hrs
Prize giving & raffle 1600hrs
VEGETABLES
All entries to be grown by the exhibitor
1 Presentation of 3 different vegetables
2. 4 Potatoes
3. 5 Carrots [with foliage]
4. 3 matching onions
5. 1 Cucumber
6. 6 Pods of Peas
7. 6 Runner Beans OR 8 French Beans OR 6 Broad Beans
8. A pair of Courgettes
9. One strangely shaped vegetable
10. 3 Stems of 3 different herbs in a jam jar
FRUIT
All entries to be grown by the exhibitor
11. Plate of soft fruit, 12 berries or 6 strands of currants – of the same variety
12. 3 medium/large Tomatoes OR 6 Cherry Tomatoes.
13. 3 sticks of rhubarb [leaves only removed]
FLOWERS
Pot plants to have been in your ownership for a minimum of 2 months and not to have been previously exhibited at this show.
14. A pot plant, flowering or non-flowering
15. Vase of Annuals
16. Vase of Attractive Foliage
17. Vase of Herbaceous Perennials
18. My favourite flower for attracting butterflies & bees, 3 stems [Not Buddleia/Fuchsia/Hydrangea/Sweet Pea]
19. 3 stems of Fuchsias
20 10 stems of sweet pea
21. Single stem of Buddleia
22. Single Hydrangea head
23. Any Flower from your Garden, 1 type, 3 stems [not Fuchsia, Buddleia, Hydrangea or Sweet Peas]
COOKERY & PRESERVES
All entries to be made by the exhibitor
24. Malthouse Loaf [set recipe – see below]
25. Cheese and Chutney Whirls [set recipe – see below]
26. Carrot Cake with topping, your own recipe.
27. 4 sausage rolls, your own recipe, max length 5cm
28. Jar of sweet preserve – any variety [inc. lemon curd]
29. Jar of savoury preserve – any variety
30. Jar of marmalade
PHOTOGRAPHY
To be taken by the exhibitor, photographs to be no larger than A4 and preferably mounted on card with name on reverse.
31. Humour [may include a one line caption]
32. Anything Purple
33. Circles
34 Free Choice
35. Creative – something out of the ordinary produced in camera or digitally manipulated
ART
Art & Handicrafts to be the exhibitors work and not to have been previously exhibited at this show.
36. Pencil, ink or pastel sketch.
37. Watercolour
38. Oils/Acrylic
HANDICRAFTS
39. Item of fabric based craft
40. Item of non-fabric based craft
41. Any knitted or crocheted item
42. An upcycled item [not to have been previously entered]
COMMUNITY CRAFT CLASS All entries must be from local care
home residents.
43. Clay craft
CHILDREN’S CLASSES
Please state age on entry form.
Pre-School
44. A finger painting, maximum size A4
5 – 11 Years [also see class 34]
45. A painting/drawing of your favourite animal
There is NO age restriction on Classes 1-43.
TROPHIES
Cunningham Perpetual Challenge Cup for Best in Show
Warleggan Parish Hall Trophy for Reserve Best in Show
Warleggan Carnival Perpetual Trophy for Best Vegetable or Fruit
Warleggan Carnival Perpetual Challenge Rosebowl for Best Flora
A trophy for the Best Cookery/Preserves Exhibit
The Geoffrey Ford Perpetual Trophy for Best Photographic Exhibit
The Tom Courts Perpetual Cup for the Best Art or Handicraft Exhibit
Cups awarded on points scored.
One point for entering and 3, 2, or 1 points for awards given
Warleggan Carnival Hambly Cup Under 16 Exhibitor with most points
A cup for the Best New Exhibitor with most points
The Croft Trophy for the Most Points in all classes
Warleggan Parish Hall Trophy for Reserve Highest Points
Competitors can enter up to 3 items per class
Competitors must provide their own vases/props/etc.
The Committee accepts no responsibility for loss or damage.
The Judge’s decision is final.
STAGING. All exhibits to be in the hall at Mount on Friday evening between 1800-1900hrs OR Saturday between 0830-1000hrs.
ENTRIES. All entries 50p [Class 43 to 45 free]
Please put entries on enclosed form or a sheet of paper, which can be returned to Lynda Small at Shalom, Mount. [Please state name, class number & number of entries per class]. Or they can be e-mailed to Lynda at broadoakview[at sign]btinternet.com. Fees should be paid at the same time as staging of exhibits
Fees should be paid at the same time as staging exhibits.
ALL entry forms MUST BE RECEIVED by Friday 19TH JULY @ 1900hrs
CLASS 24 Set recipe
Malthouse Loaf
Ingredients.
500g Doves Farm Organic Malthouse Bread Flour
1 tsp Quick Yeast 1 tsp sugar
325ml tepid water 1 tsp salt
1 tbsp oil oil, for tin
220˚C, Fan 200˚C, 425˚F, Gas 7
Method.
Rub some oil around the inside of 1kg/2lb bread tin.
Put the flour, yeast and sugar into a large bowl and blend them together. Pour in the water and stir until everything looks craggy and lumpy, then stir in the salt. Stir in the oil. Using your hands, gather everything together into a doughy mass. Knead the dough in the bowl, or on a work surface, for 100 presses. Avoid adding flour if possible.
Cover the dough bowl with a large upturned mixing bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
Knead the dough for another 100 presses. Shape the dough and put it into the prepared tin. Cover the tin with a large upturned mixing bowl and leave it to rise in a warm place for 40 minutes.
Remove the mixing bowl and bake the loaf for 40–45 minutes in a pre-heated oven.
Turn the bread out of the tin, tap the base and if it sounds hollow, the bread is cooked. Leave to cool on a wire rack.
Class 25 Set recipe
Cheese & Chutney Whirls
Ingredients:
125g plain flour,
100g butter (diced and chilled)
100g mature cheddar (or other strong cheese coarsely grated)
1 tablespoon chutney/pickle (finely chopped chutney/pickle for best results)
1 – 2 tablespoons cold water.
Preheat the oven 200°C (fan 190°C, Gas 6) 400°F.
Method:
Line a baking tray with baking parchment.
Rub butter into flour until mixture resembles fine breadcrumbs. Stir in cheese and add 1 – 2 tablespoons of cold water. Combine until mixture forms a dough ball. Wrap in cling film and chill in fridge for 20 minutes.
Lightly dust a work surface with flour and roll out the pastry into a rough rectangle 20cm x 40 cm, 5mm thick. Using a spatula spread chutney thinly over the pastry.
Roll up the pastry starting from the longest edge to form a log. Using a serrated knife slice evenly into discs about 1cm thick and arrange on a baking sheet.
Bake for 15-20 minutes until golden brown. Allow to cool slightly and then transfer onto a cooling rack.