FAQ
Q. How do I present my entries?
A. No need to write any identifying information on your entries, ID cards for each of your entry will be supplied on the day of the show. All Fruit and Vegetable entires should be brought in a re-usable container. We will have re-usable black plates at the Village Hall which will be used to present all grown entries. Flowers should be brought in your own vase. Cookery entries should be brought in a reusable container and presented on the re-usable black plates that will be available at the Show. Cakes can be brought on its own plate or cake stand. Art and Craft items should be brought ready to display flat on a table. Photographs and drawings should be unmounted, printed (maximum A4 size). We will be using small magnets to display them.
Q. Why is the Flower Show so early?
A. We are making a long-term effort to connect with makers of all ages throughout our communities. Keeping the show within term time allows us to collaborate with the schools, scout groups and other community groups. We are exploring other events and projects that can take place during other seasons.
Q. What should I do if my entry isn’t ready?
A. Come along to the show and discuss with your fellow growers! Let’s learn together what works and what doesn’t in our lovely corner of Anglesey, especially as the weather will no doubt continue to surprise us in the coming years. There will be feedback forms at the event itself and you are always welcome to write to julie@plasbodfa.com with any suggestions or feedback about the categories. We truly do want to hear from you.
Q. What is the difference between a jam, a jelly, a conserve and a preserve?
A. Jam consists of fruit that's crushed or chopped and cooked with sugar (and sometimes pectin and an acid) until the pieces of fruit are soft and lose their shape. As the mixture cooks, water evaporates and it thickens to a spreadable consistency, though it still may have some pieces of fruit. Jelly is strained for a gem-like clarity without fruit solids. Most fruits are crushed and cooked to extract their juice. The mixture is strained through a jelly bag. All conserves are jams, but not all jams are conserves. Conserves usually contain fruit mixed together with sugar and sometimes nuts and dried fruits. Preserves are made of whole or whole pieces of cooked fruit suspended in a soft jelly or syrup. May include spices, wine or spirits and can be used for both savoury and sweet dishes.
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