ONION SHOW SCHEDULE
NVS Motto: If you can’t eat it, don’t show it
PLEASE SEE RULE 2 WHICH WILL BE STRICTLY ADHERED TO. A SPECIAL GAUGE WILL BE AVAILABLE FOR USE ON THE DAY.
IT WILL BE USED TO MEASURE EVERY ONION STEM IN CLASSES 1 AND 18.
1. The heaviest quality onion, dressed
2. Collection of Alliums, consisting of:
- 2 blanch leeks,
- 6 spring onions,
- a pot of chives grown in a 15cm (6”) pot
- 3 garlic, with 10cm ( 4”) of stem
3. 3 dressed onions grown from sets
4. 3 dressed quality onions grown from seed, 250 grms or over
5. 3 dressed quality onions grown from seed, under 250 grms
6. 9 large shallots
7. 9 pickling shallots to pass through 30mm ring
8. String of 10 red onions, tied with natural raffia
9. String of 10 white onions, tied with natural raffia
10. 3 dressed red skin onions
11. Collection of onions and shallots as follows:
- 3 onions, exceeding one exceeding 250 grms but not exceeding 1500grms.
- 3 onions, each one not exceeding 250 grms
- 6 large shallots
- 6 pickling shallots to pass through 30mm ring
12. 3 blanch leeks, at least 350mm (14”) from root plate to button
13. 2 pot leeks, maximum 150mm (6”) from root plate to button
14. 9 spring/salad onions, with foliage and roots intact
15. Garlic – dish of 5 bulbs with 10cm (4”) of stem intact
16. Chives growing in a 15cm (6”) pot
17. A collection of any previous items, arranged for effect and quality, displayed in a suitable container (eg basket, trug), space allowed 46cm x 61cm. Parsley may be used for dressing. The container must include at least 3 kinds from the items in Classes 12 to 16 incl.
17a. Novice Class – for anyone who has never won a First Prize in the Onion Show. An exhibit taken from Classes 3 – 10, 12 – 16.
The following classes are open to growers living within the postal area of GL18 only:
18. The heaviest quality onion, dressed
19. A mini collection consisting of:
- 2 blanch leeks
- 3 red skin onions
- 3 onions grown from seed under 250 grms
20. Three dressed quality onions grown from sets (Kindly sponsored by Mr David Davis)
21. Three dressed quality onions grown from seed, under 250 grms
21a. Three dressed quality onions grown from seed, over 250 grms
The following classes are open to NEWENT ALLOTMENT HOLDERS ONLY
22. 3 Onions grown from sets
23. 7 Shallots
24. 3 Cloves of Garlic with 10cm (4”) stems
25. 6 Spring Onions
COOKERY SECTION – OPEN TO EVERYONE
26. A Cheese and Onion Pasty
26a An Onion Tart
27. 4 Cheese, Onion and Bacon Muffins (as per the recipe below)
28. A pound sized jar of Pickled Onions, labelled, to be judged on presentation only. In the event of a tie, tasting will take place.
Clear jars should be used with no commercial names visible.
Only open to persons under the age of 18
28a. A scone based pizza, a topping of your choice but must include onions
VEGETABLE CHARACTER – must include vegetables from the Onion Family, eg leeks, chives, garlic, as well as shallots and onions.
1.The exhibit should be clearly marked with your age group but NOT your name.
2.The Judge’s decision shall be final.
3.Although it is appreciated that children will need assistance and advice from a grown-up, the vegetable character should be mainly their own work.
4.Exhibits should be removed from the Memorial Hall after the Prize Giving at 5.00 pm.and not before. Any left after this time will be disposed of.
5.The Onion Fayre Committee shall not be responsible for loss or damage to any exhibit.
29. Up to and including 7 years of age on the day of the Show
30. 8 years to 11 years inclusive, on the day of the Show
31. 12 years to 16 years inclusive, on the day of the Show
32. Age 17 and over
75ml sunflower oil
175ml buttermilk or milk
250g self-raising flour
1/2 tsp English mustard powder, or 1tsp ready made mustard
85g mature cheddar cheese, grated
1 bunch spring onions, green tops trimmed off
Small bunch chives (optional)
75g cooked, chopped streaky bacon or ham
Salt and pepper
9 muffin cases (the muffins are a better shape if baked in a muffin tin)
1. Heat oven to 200c/180c fan/gas 6, and prepare muffin tin.
2. Whisk oil, egg and mil;k together in a jug/bowl.
3. In a large mixing bowl, mix the flour, 1 tsp salt and the mustard powder.
4. Stir in 70g of the cheese, leaving the rest for later; thinly slice the washed spring onions and chives and add to the bowl
5. Use a large spoon to fold the wet ingredients into the dry in the mixing bowl- do not overmix, just lightly combine.
6. Spoon the mixture into the muffin cases in the tin and sprinkle the remaining cheese on top of the muffins.
7. Bake for about 25 minutes until muffins have risen and are golden brown.
In the interests of hygiene, items should be covered with cling film where appropriate.