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

20a. Three dressed red skin onions

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 A quiche must including onions

27. A loaf of onion bread (as per recipe provided below).

27a A scone based pizza a topping of your choice, but must include onions.

28. A pound sized jar of caramelized onion relish or chutney.Should be clearly labelled with date and contents.   

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.

  • RULES:
    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

 

Onion Bread – Recipe,

Ingredients

1x 150grams onion, finely chopped and dried in the oven for 20 mins at 170C.

250g of strong bread flour

25ml of rapeseed oil

8g of salt

125mls of water

7g pack of easy yeast

 

Method

  1. Place the flour, onion, oil, yeast and salt in a mixing bowl.

  2. Add water

  3. Work the dough with your hands until it is just sticking to the sides of the bowl. Remove the dough from the bowl and kneed on a lightly floured surface for 10 minutes. Alternatively mix with a dough hook on medium speed for 6 minutes.

  4. Shape into a round as for a cob loaf and place on to a baking tray. Cover with tea towel, prove in a warm place until double the size. This should take 45 minutes to 1 hour.

  5. Pre heat oven to 180c

    (6) Place tray in oven and bake for 35 – 40 minutes.

    When ready remove onion bread from oven and cool on wire rack.

In the interests of hygiene, items should be covered with cling film where appropriate.