SUMMER FAIR 2012 - Sudbourne Primary School

SUMMER FAIR 2012
SATURDAY, 14 July 11.30am – 3.00pm
The Summer Fair is approaching fast and we are really looking forward to a
fun day. We already have lots of lovely plans but we always need more help.
Your Ideas - Anyone and everyone can get involved in making this fair
FANTASTIC. If you have any ideas for running your own stalls then please
let us know by emailing pta@sudbourne.lambeth.sch.uk.
Estate agent signs – We are grateful to Keatings who have once again
offered to donate money to the school by sponsoring the Summer Fair.
Would you be willing to have a sign posted outside your house advertising
the event? If we get 50 signs posted, Keatings will donate £10 per sign
to the school! The sign would go up around 1st July and come down about
one week after the event. If you are willing to have a sign outside your house
please send your address to Ashleigh at ashleighgill@hotmail.co.uk.
Auction of Promises - We need your help please! Do you have something to
donate - maybe good quality, unwanted gifts or unused items? Perhaps an
offer of gardening, babysitting or a delicious home cooked dish? Or do you
have a skill that may range from computer knowledge to complementary
therapy that people would pay good money for? Tickets to attractions or TV
shows are always popular. If you can offer something please email
pta@sudbourne.lambeth.sch.uk.
Bric-a-brac – If you have an urge to have a late spring clean, please put
aside your charity shop donations and bring them into school office the
week before the fair (Monday 9th July).
Donations - Can you make something for the market place? We would love
your jams and chutneys etc; plants; home-crafted items. There are some
suggestions for jam and chutney recipes on the back of this page.
Volunteers - We still need more people to help. We need help to decorate
the school and set up on the day, man stalls, serve refreshments, and clear
up at the end. The more people that give their time the less each person has
to do. If you haven’t already, do let us know if you can help, even if it’s just
an hour on the day.
How to contact us – Please speak to one of the committee members in the
playground or contact Amabel (mum of Isobelle, Class 6 and Ieuan, Class 9)
on amabelevans@hotmail.com or 07799627623 or leave a note in the office.
Even if you really can’t help, please save the date in your diary and start
spreading the word to your friends and families.

THANK YOU!
Just in case you don’t have any recipes for chutneys or preserves, here’s a few for you to try:
Strawberry and Redcurrant Jam (makes 1.5kg/3.5lb)
900g/2lb strawberries
900g/2lb warmed preserving sugar
450g/1lb redcurrants
1. Hull the strawberries and, using the prongs of a fork, remove the stalks of the
redcurrants.
2. Put the redcurrants into a preserving pan or large saucepan with 1 tablespoon of
water. Cook to a pulp (about 5 minutes).
3. Add the strawberries and bring to the boil.
4. Add the sugar and, when dissolved, boil rapidly for 10 to 12 minutes until the jam
reaches setting point. Remove from the heat and allow to cool for 15 minutes (this
prevents the berries from rising in the jars). Allow to stand for 10 minutes
5. Pour into warmed, dry and sterilized jars.
6. Cover and label the jars. Leave undisturbed overnight.
7. Store in a cool, dark, airy place.
Spiced Fruit Pickle (makes 1.3kg/3lb) This can be used straight away but is better if left to
mature for a least a month
900g/2lb mixed fresh fruit (e.g. plums, apricots, peaches, rhubarb)
455g/1 lb granulated sugar 425ml/3/4 pint cider vinegar
grated zest and juice of 1 orange 1 teaspoon ground ginger
4 teaspoons mustard seeds 6 cloves
1 cinnamon stick
1. Prepare the fruit by removing the stones and cutting the flesh into 1cm/.5 inch pieces. Do
not peel.
2. Dissolve the sugar in the vinegar and add the orange zest and juice, ginger, mustard seeds,
cloves and cinnamon stick.
3. Add the fruit and bring to the boil. Simmer carefully for 15 minutes.
4. Strain the fruit and reduce the liquid by boiling until syrupy. Mix it with the fruit.
5. Pour the pickle into sterilized jam jars and seal with jam seals. Store in a cool, dry, dark
place.
(recipes taken from Leith’s Cookery Bible)