Schedules are in the Village Store, Sturton by Stow. If you normally get one delivered to the door there is no need for you to pick one up; your copy will be delivered shortly. If you don’t live in the village and want to enter some of the classes then get in touch via the ‘Contact Us’ tag at the top of this page and a copy will be posted to you.
STAGING EXHIBITS FRIDAY 6TH OCTOBER 2017
IMPORTANT INFORMATION FOR ANYONE WANTING TO STAGE THEIR EXHIBITS ON THE FRIDAY EVENING PRIOR TO THE SHOW. EXHIBITORS WILL ONLY BE ALLOWED TO STAGE THEIR EXHIBITS BETWEEN 8.00 PM AND 8.45 PM ON THE FRIDAY EVENING, THIS IS TO ALLOW THE COMMITTEE AMPLE TIME TO SET UP THE HALLS WITHOUT INTERRUPTION. PLEASE PASS THIS INFORMATION ON TO ANYBODY WHO MAY NOT USE THE INTERNET, THANK YOU FOR YOUR COOPERATION.
The schedule is at the printers and will be distributed shortly; in the meantime you can have a sneak preview by clicking on the ‘Schedule’ tab above and selecting the 130th Show Schedule.
130th ANNUAL SHOW
will be held on Saturday 7thOctober 2017
from 1.30 pm till 4.30 pm
Sturton-by-Stow Primary School & Youth Wing
For the exhibition of
Flowers, Cacti, Fruit, Vegetables, Roots, Corn, Cakes,
Art, Handicrafts, Floral Art, Cookery, and much, much more.
Entry fees all classes 25p
Children’s Classes: Free
Exhibits must be staged by 10.00 am on Show Day
Exhibits can also be staged between 8.00 p.m. and 8.45 p.m.
on the Friday evening before the Show
An Auction of Produce will take place after the
Presentation of prizes and the raffle
Admission to the Show by Donation at the Gate
Minimum 50p adults, 30p children
Paid-up Vice-Presidents: Admission Free
Guide Dogs only
DISPLAYS AND EXHIBITIONS
Vice-President subscriptions will be gratefully received by
The Treasurer and Secretary at any time.
Local entries taken Wednesday before the Show
7.00 pm – 9.00 pm in the Village Hall.
See us on Facebook—Sturton + Stow Agricultural & Horticultural Association
The Schedule is almost ready to go to print; just have floral art classes to sort then it will go to be proof read at least twice in the hope it will arrive at your door correct. I hope it will be in the village store at Sturton by Stow by the beginning of August.
Vice Presidents of the Show get copies delivered and if you have exhibited at the Show over the last two to three years then you should also get a copy put through your letterbox; copies can also be picked up from the village store.
Class 139 in the Domestic Cookery Section of the Show this year is Flapjacks, 6 and to be made to the show recipe by a child 11 years and under. Below is the recipe which has been tried and tested by the Ladies of Millfield Golf Club and their guests; apparently it is to ‘die for’!!
175g/6oz golden syrup
175g/6oz muscovado sugar
350g/12oz porridge oats
½ lemon, finely grated zest
pinch ground ginger
Preheat the oven to 150C/300F/Gas 2 and line a 20cm/8in square baking tin with baking paper.
Melt the butter in a medium pan over a low heat. Dip a brush in the butter and brush the baking tin with a little bit of it. Add the golden syrup and sugar to the butter and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the porridge oats, lemon zest and ginger.
Pack the mixture into the baking tin and squash down. Bake in the oven for 40 minutes.
Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out on to a chopping board and cut into squares.
The cake made to the Show recipe last year was a Chocolate Beetroot Cake; it was very popular so the committee decided to leave that class in for 2017 but in addition we added another ‘Show recipe’, an Apple Cake. Gunby Apple Cake, is a Lincolnshire recipe; it has been tried and tested and it is delicious so why not try it. The recipe is below:
240g (8oz) self-raising flour
240g (8oz) butter or margarine
240g (8oz) light brown sugar
3 large eggs
125g (4oz) mixed nuts
125g (4oz) sultanas
2 level teaspoons of baking powder
1 level teaspoon of cinnamon
400g (14oz) cooking apples (grated)
Brown muscovado sugar for sprinkling
Preheat the oven to 160˚C and line a deep 23cm (9 inch) tin.
Beat all the ingredients together except for the apples and 25g (1oz) of the mixed nuts.
Spoon half of the mixture into the lined tin.
Spread the grated apple over the mixture then add the rest of the mixture on top.
Sprinkle generously with brown muscovado sugar and the remaining nuts.
Bake in the oven for 1 ¼ hours until golden.
Cool slightly in the tin and then turn out onto a wire rack.