Langford Produce Show
The Langford Produce Show returns for its third year on Sunday 10th Sept 2023.
The last Village Day & Produce Show took place on Saturday 4th September 2021.
In 2019 we had over 200 entries! Its about the taking part, so if you were thinking about entering at our last show but didn’t, this year is your opportunity to get involved.
2021 also saw a fantastic village wide response.
The show is open to all and we hope you have lots of fun planting, growing and making!
Sunday 10th September 2023
Welcome to our third Produce Show. The show is open to all and we want people of all ages to get involved planting, growing and making!
TIMETABLE
Closing Date for Entries: Saturday 09 September 2023, 5pm
Date of Show: Sunday 10 September 2023
Church open for Exhibitors: 9:00am to 11:00am
Judging: 11:15am to 2.00pm
Open to the Public: From 2:30pm
Prizes awarded: 4:00pm
Church to be cleared by: 5:00pm
Held at St Matthew’s Church, Langford
LATE ENTRIES WILL NOT BE ACCEPTED
This show is organised by a committee of non-elected volunteers from various organisations.
| Entry charge: | Adults £1 per class | Children Free |
| Prizes: | Adults Section rosettes | Children Section rosette |
| Certificates: | 1st 2nd Highly Commended | 1st 2nd 3rd |
CLICK BELOW TO DOWNLOAD THE FULL SCHEDULE AND ENTRY FORMS……
Entries to the 2023 show are now open. Get your entries in early to avoid disappointment!
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CLASSES
SECTION 1: VEGETABLES
Class
1A 3 Onions (Trim roots, neatly tie necks, do not over skin. Stage on white paper plate with sand or collars.
1B 3 Tomatoes (stage on paper plate)
1C 1 Cucumber (stage on bench)
1D 5 French beans (same length, cut with stalk, stage on bench)
1E 2 Courgettes (one variety)
1F Longest runner bean (stage on bench)
1G Collection of 5 different vegetables displayed in a seed tray
1H Heaviest Marrow
1J Biggest sunflower head (stage on bench)
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.
SECTION 2: FLOWERS & FRUIT
Class
2A 1 Rose bloom
2B 3 Dahlias
2C Flower arrangement in an unusual container
2D Arrangement of three blooms (not exceeding 2ft) (different or same varieties)
2E Single stem cut flower from your garden
2F 3 Apples with stalks
2H Heaviest apple
Own vase to be provided by exhibitor. Plants must have been in the exhibitor’s possession for more than six months.
CLASSES
SECTION 3: DOMESTIC
Class
3A Victoria sponge (men only) (recipe on page 8)
3B Coffee and walnut cake (women only) (recipe on page 8)
3C 4 slices of tray bake
3D 4 jam tarts – shortcrust
3E Jar of fruit jam
3F Jar of curd
3G 1 bottle of homemade alcoholic beverage (wine/beer/gin etc)
3H Coronation cake (freestyle) celebrate the new King
3J 3 Eggs all the same, judged on external appearance
Preserves shown in plain glass jars with NO trademarks, label with name of fruit. Use NEW lids or cellophane cover. Curd to be in small jars with a waxed paper seal and cellophane cover.
All foodstuffs must be covered otherwise marks will be deducted.
SECTION 4: CHILDREN
Class Age
4A 5 to 7 3 Gingerbread men
4B 5 to 7 A drawing of Postman Pat and Jess
4C 5 to 7 Animal made from recycled material
4D 5 to 7 Make a picture using things from your garden
4E 8 to 12 4 Decorated cup cakes
4F 8 to 12 Handmade greeting card (folded A4)
Any help from adults should be appropriate for the child’s age group, e.g. they may have help in finding materials and using equipment.
Artwork may be mounted on card. Use your own design ideas as far as possible. Child’s age at time of show.
COMPETITION RULES
1. Classes are open to all.
2. Entry charges per class apply. Adults £1 Children Free
3. Only one entry per person in any one class.
4. 1st, 2nd & Highly Commended certificates will be awarded in each adult class.
5. 1st, 2nd & 3rd certificates will be awarded in each children’s class.
6. Judges may decide not to award prizes in every class.
7. Entries may be disqualified if size and criteria is not adhered to.
8. A rosette will be awarded in each section. The rosette will go to the exhibitor with the most accumulated points in that section. Points are awarded as follows: 1st place = 3 points, 2nd place = 2 points and 3rd place = 1 point. In the event of a tie, the highest number of 1st place prizes will be taken into account.
9. A Cup will be awarded for the highest number of 1st prizes across sections 1, 2 and 3. (In the event of a tie, the highest number of 2nd prizes and, if still a tie, the highest number of 3rd prizes will be taken into account.) The Cup will be held by the winner for one year and returned for the following show.
10. A rosette will be awarded for the “best” overall single entry.
11. No exhibits are to be removed until after the prizes are awarded.
12. The show accepts no responsibility for any losses or damage.
13. All exhibits to be removed by 5:30pm. Remaining produce will be removed at the discretion of the show organisers.
14. All produce must be made or grown by the exhibitor.
THE JUDGES DECISION WILL BE FINAL
Whilst taking every care and precaution, the organisers do not hold itself responsible for injury, loss or damage to persons or property.
JUDGES
1. Vegetables: Dan Crammen
2. Flowers: Doreen Louden
3. Domestic: Valerie Moore
4. Children: Pamela Watt
RECIPES
Class 3A: Victoria Sponge (men only) | |
Ingredients 170g of butter 170g caster sugar 3 large eggs 170g self-raising flour Raspberry jam for filling A little extra caster sugar for dusting | Method Pre-heat the oven to 180C/Gas 4. Grease and base line 2 x 8” (20cm) round cake tins with greased greaseproof paper. Measure the sugar and butter into a large bowl and mix well until thoroughly blended and smooth. Add the eggs and whisk until blended. Add the self raising flour and fold in with a metal spoon. Turn into the prepared tins and level the surface. Bake in the preheated oven for about 40-45 minutes until the cake is well risen and golden in colour. Remove from oven and allow to cool for a few minutes before turning out and leaving to cool completely on a wire rack. Filling Remove parchment paper from both cakes and add the raspberry jam to the flat side of one of the cakes and place the other on top. Dust with caster sugar. |
Class 3B: Coffee and Walnut cake (women only) | |
Ingredients 170g softened butter 1tbsp cooled instant coffee, dissolved in 1 tbsp hot water 170g self-raising flour 170g golden caster sugar ½ tsp baking powder 3 eggs 1 tsp vanilla extract 85g walnuts, 2 tbsp roughly chopped, the rest finely chopped For the filling 100g sifted icing sugar 225g icing sugar 11/2 tbsp instant coffee, dissolved in 1 tbsp hot water Walnuts to decorate | Method Grease and line 2 x 8” (20cm) round cake tins. Pre-heat the oven to 180c/Gas 4. Beat together the butter, flour, baking powder, sugar, eggs, vanilla the dissolved coffee until smooth in a large mixing bowl. Fold in the finely chopped walnuts then divide mixture between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. Bake the cakes for 25-30 minutes until golden and risen. Test with a skewer (should come out clean). Leave to cool. Filling Beat the icing sugar and butter together until light and fluffy, then add the dissolved coffee. Whisk, then add to one half of the cake, making sure cake is cold. Smooth out to edges. Sandwich the two cakes together and add any remaining filling to the top and decorate with walnuts. |
Oven temperatures are only for guidance and must be adjusted for fan ovens.
If you need further information please get in touch:
Elaine Taylor 07891 240734 maiseytaylor@yahoo.co.uk
Linda Moore 07768 286235 linda_tara@yahoo.com