Palace Exhibits

HomeCraft Division

Committee Members representing the Homecraft Division
Patty Young (343-884-8422)
Christine Belanger
centrevillefairhomecraft@gmail.com
Entry form Code: PAL

Exhibits will be accepted on Thursday August 31st between 7:00 pm and 8:00 pm and Friday September 1st between 09:00 am to 12:00 pm

Judging to start promptly at 1:00 pm. Late entries will not be accepted. Exhibits shall not be removed until 5:00 pm Saturday and only under the directions of the Chairperson or prize money will be forfeited.

Prizes:  1st $4.00       2nd $3.00      3rd $2.00 (Unless otherwise indicated)

 

Class 14 – Rural Products

Section:

  1. Maple Syrup 2017 – Displayed in a clear glass jar
  2. Liquid Honey 2017 – Displayed in a clear glass jar
  3. Goat’s Milk Soap – Bar only, Scent and colour allowed
  4. Chicken Eggs – 1 dozen, displayed in carton, must have breed of hen displayed
  5. Largest Hen Eggs – displayed in an egg cup, must have breed of hen displayed
  6. Smallest Foul Egg – must have breed of bird in which it came from displayed

Class 15 – Fruits and Vegetables

Section:

  1. Apples – 3 in basket 13. Garlic – 6 bulbs; trimmed Allium, 25. Pumpkin, field (1)

Sativum, not Elephant Garlic       26. Pumpkin, pie (1)

  1. Apples, Crab (5) 14. Gourds in a basket (4-6) 27. Squash, butternut (1)
  2. Beans – Green (5) 15. Onions, pickling in a basket (5) 28.Squash, butternut (1)
  3. Beans – Yellow (5) 16. Onions, red (3) 29. Sunflower head (1)
  4. Beets, pickling (5) 17. Onions, spanish (3) 30. Tomatoes, cherry with stem (6)
  5. Beets, table (5) 18. Onions, white (5) 31. Tomatoes, large with calyx (3)
  6. Cabbage (1 head) 19. Onions, yellow (5) 32. Zucchini (2 small)
  7. Carrots, log (5) 20. Parsnips (2) 33. Best Collection of Vegetables
  8. Carrots, short (5) 21. Peppers, sweet green (3)        in a basket
  9. Corn, sweet (5 ears) 22. Peppers, sweet red (3) 34. Harvest Basket (Vegetables/flowers)
  10. Cucumbers (4) 23. Potatoes, red (Best 5)
  11. Cucumbers, pickling (5) 24.Potatoes, white (best 5)

 

**Please don’t wash or peel onions or potatoes. All fruits/vegetables to be displayed on a white paper/styrofoam plate, unless single items or otherwise specified**

Specials on Fruits & Vegetables

Section:

  1. Largest Beet 38. Largest Pumpkin
  2. largest Carrot 39. Largest Tomato
  3. Largest Potato 40. Largest Zucchini

Most points in Class 15 receives a Gift Certificate, donated by Burt’s Greenhouses

 

Entry form Code: PAL

Exhibits will be accepted on Thursday August 31st between 7:00 pm and 8:00 pm and Friday September 1st between 09:00 am to 12:00 pm

Judging to start promptly at 1:00 pm. Late entries will not be accepted. Exhibits shall not be removed until 5:00 pm Saturday and only under the directions of the Chairperson or prize money will be forfeited.

Prizes:  1st $4.00       2nd $3.00      3rd $2.00 (Unless otherwise indicated)

 

Class 16 – Bottled Goods (Jars; 250 ml or 500 ml or pints (Sealers,NO wax))All Jars must be sealed

Section:

  1. Jelly, crab apple 10. Relish, zucchini
  2. Jelly, grape 11. Relish, sweet cucumber
  3. Jam, strawberry cooked 12. Pickles, dill
  4. Jam, strawberry Frozen 13. Pickles, bread and butter
  5. Jam, raspberry cooked diabetic 14. Pickles, icicle (food colouring allowed)
  6. Jam, any other 15. Tomatoes, canned
  7. Eggs, pickled 16. Tomato chili sauce
  8. Carrots, pickled 17. Salsa sauce – medium
  9. Pickled beets

Class 17 – Baked Goods (all pies unglazed. Cakes to be display on foil covered cardboard. All baking must be covered in a clear ziploc plastic bag. No straight pins, no nuts.

Section:

  1. Muffin, cranberry (3) 10. Cookies, chocolate chip
  2. Muffin, chocolate chip (3) 11. Pie, apple (not spiced) 9”
  3. Muffin, carrot (3) 12. Pie, any other fruit (attractive crust top)
  4. Muffin, banana (3) 13. Biscuits, tea (3)
  5. Bread, fancy yeast 14. Butterscotch/Chocolate or Maple fudge (5)
  6. Bread, white 15. Squares, brownie (3)
  7. Bread, lemon 16. Tarts, butter (3)
  8. Bread, zucchini
  9. Cookies, oatmeal (3)

Most points in Class 17 receives a Gift Certificate donated by the Tamworth Bakery

Judging Standards – Baking and Canning

Baking:

Cookies – uniform size, even colour

Squares – Are square, approximately 1.5 inches

Yeast – Well proportioned size and shape, colour even, golden brown top and bottom. Crust about 3mm thick, tender yet crisp, rounded with no crack or bulges. Internal is soft, smooth, no dark streaks, evenly distributed and light. Sweet and Nutty flavour, sweet aroma and free from yeast odour.

Loaves – Well proportioned, colour, even and attractive. Crust has no excess moisture, is tender. Cracks in centre of top are acceptable. Internal, even grain with no tunnels/holes.

Muffins – No paper cups, uniform, symmetrical, rounded too with no peaks. Moist internal appearance, no tunnels not doughy with even grain. Tender crumb, tender thins crust, flavour is blended.

Baking scoring:   50/general appearance     50/workmanship

Entry form Code: PAL

Exhibits will be accepted on Thursday August 31st between 7:00 pm and 8:00 pm and Friday September 1st between 09:00 am to 12:00 pm

Judging to start promptly at 1:00 pm. Late entries will not be accepted. Exhibits shall not be removed until 5:00 pm Saturday and only under the directions of the Chairperson or prize money will be forfeited.

Pie & Tarts

General appearance – symmetrical, slight shrinkage, colour is even, golden brown with no burnt edges, edging is attractive.

Crust – Flaky and tender, no one flavour too pronounced, medium thickness, tio crust attached to bottom. Bottom crust is well baked, not soggy.

Filling – Medium depth in proportion to size of pie. Sufficient thickness to hold shape when served. Flavour characteristics to type of filling.

Pies and Tarts Scoring :   20/general appearance     50/crust     30/filling

Canning

Jam & Jellies – Disqualified if not sealed

General appearance – colour natural, even distribution of fruit. Clean container, sealed

Texture – Jam, soft and spreadable with no separation of fruit & juice. Jelly, clear and retains it’s shape and not gummy/sticky or rubbery with a smooth, shiny edge. Marmalade must have a t least 1 citrus fruit or juice, flavoured is natural fruit flavour

Jams & Jellies Scoring:  35/general appearance     25/texture     40/flavour

Pickles & Relishes – Disqualification for use of food colouring, unless specified

General appearance – Natural colour, not cloudy, uniform & medium sized pieces that are in a clean and clear container, sealed.

Pickles firm yet tender, not overcooked with smooth syrup. Relishes,uniform pieces.

Flavour & Aroma – Pleasing with no off odors

 

Class 18 – Baking Contests

O.A.A.S Regional Baking Contests

Section 1:

60% whole wheat bread competition                                              $5.00 for 1st place only!!

One Loaf of 60% whole wheat bread in a ziploc bag, with receipt attached. Pan size 8X4”x2.5” minimum to 9×5”x3” maximum,made solely by the exhibitor (not with a bread machine). Winner must prepare a loaf for entry in the district competition for the convention in Toronto February 2017.

 

Section 2:

Youth Chocolate Chip Cookie Competition                                      $5.00 for 1st place only

A plate of 8 chocolate chip cookies made solely by the exhibitor open to youth ages 10 to 15 years (as of Dec 31st of the current year). Cookies to be no larger than 3” (6.75 cm) each. Winner will be asked to prepare an entry for the district competition in the fall.

 

O.A.A.S Baking Contests

General Rules and Regulations:

To qualify, all entrants into the contest must bake and submit entries that were the sponsors product. A product label must accompany each entry as well as proof of purchase or entry will not be judged. In addition, you must attach your recipe to your entry. All entries will be judged on appearance, taste and texture and creativity of recipe and presentation. Winners’ names, addresses and recipe entries will be submitted for prize distribution. Each participating fair agrees to send the sponsor a picture of the grand prize being awarded to the winner. All winners agree to the use of their name and/or photograph to be used in any other publicity without payment.

 

Class 19 – Robin Hood and Crisco Recipe Baking Contests

 download Robin Hood Family Favourite Recipe

Baking Contest

Section 1. Best Homemade Coffee Cake Loaf

Judging will be based on appearance and taste, texture and recipe creativity

 

Prizes 1st $25.00 Product Certificate, 2nd $10.00 Product Certificate

Robin Hood Flour Family Favourite Recipe National Contest

Eligibility; First place winners of Robin Hood Best Family Favourite Recipe Baking contest with submission of declaration form by local fair convenor. Judging will be based on appearance, taste, texture and recipe creativity.

1st Place: $200.00

 

 

 download Robin Hood Family “Best Lunchbox Snack” Baking Contest

Section 2. Best Family Homemade Shortbread Cookies (5)

Judging will be based on appearance and taste, texture and recipe creativity

 

Prizes 1st $25.00 Product Certificate, 2nd $10.00 Product Certificate

Robin Hood Flour Family “Best Lunchbox Snack” National Contest

Eligibility; First place winners of Robin Hood Family “Best Lunchbox Snack” Baking contest with submission of declaration form by local fair convenor. Judging will be based on appearance, taste, texture and recipe creativity.

1st Place: $200.00

 

 

 download (1) Crisco Family Favourite Recipe Baking Contest

Section 3: Best Homemade 9” Pumpkin Pie

Judging will be based on appearance, taste, texture and recipe creativity.

 

Prizes 1st $25.00 Product Certificate, 2nd $10.00 Product Certificate

Crisco Family Favourite Recipe National contest

Eligibility; First place winners of Crisco Family Favourite Recipe Baking Contest with submission of declaration form by local fair convenor. Judging will be based on appearance, taste, texture and recipe creativity.

1st Place: $200.00

 

Entry form Code: PAL

Exhibits will be accepted on Thursday August 31st between 7:00 pm and 8:00 pm and Friday September 1st between 09:00 am to 12:00 pm

Judging to start promptly at 1:00 pm. Late entries will not be accepted. Exhibits shall not be removed until 5:00 pm Saturday and only under the directions of the Chairperson or prize money will be forfeited.

 

2017 Home Canning Awards

For recipes and helpful hints on home canning visit

www.bernardin.ca

General Rules and Regulations:

Entries must use a BerNARdin Mason jar with Snap lid. Proof of purchase from these products must accompany each entry or it will not be judged. BerNARdin Jam/Jelly award requires BerNARdin pectin package or UPC as proof of purchase. All entries will be judged on appearance, texture and creativity of recipe and presentation.

Class 20:

Section 1.            BerNARdin Best of Show Award                                                Prize: for 1st place only Rosette Ribbon

Judges choice of Best Home Canning entry submitted in a BerNARdin mason jar & snap lid (from those entires in Sections 2, 3 or 4 below)

 

Section 2.            BerNARdin Jam/Jelly Award                                        Prize: for 1st place only Rosette Ribbon

Best Jam or Jelly using BerNARdin pectin. Judging will be based on appearance, taste, texture and recipe creativity.

 

Section 3.            BerNARdin Gift Pack Competition                            Prize: for 1st place only Rosette Ribbon

Must include at least 3 filled and sealed BerNARdin mason jars and snap lids and  must be submitted in an appropriate container (not necessarily a basket). Maximum cost (container & contents) not to exceed $20.00. Entry may be decorated for any theme (holiday, get-well, etc). Judges select a winner based on creativity, quality of home canning, perceived value and appropriateness presentation.

 

Section 4.            BerNARdin SNAP Lid/Mason Jar Creative Craft Award                     Prize: for 1st place only Rosette Ribbon

Entries must utilize BerNARdin SNAP lid(s) and/or BerNARdin Mason jar(s) in creating a decorative or functional product. View the BerNARdin website for ideas.

 

Bernardin National Gift Pack Competition

Eligibility; First place winner of Bernardin Gift Pack Competition, with submission of signed declaration form and photo by Local fair Convener. Prize $100.00 for 1st and $25.00 for 2nd and 3rd.

 

Bernardin National Creative Craft Cometition

Eligibility; First place winner of Bernardin Creative Craft Competition, with submission of signed declaration form and photo by Local Fair Convener. Prize $100.00 for 1st and $25.00 for 2nd and 3rd.

 

Entry form Code: PAL

Exhibits will be accepted on Thursday August 31st between 7:00 pm and 8:00 pm and Friday September 1st between 09:00 am to 12:00 pm

Judging to start promptly at 1:00 pm. Late entries will not be accepted. Exhibits shall not be removed until 5:00 pm Saturday and only under the directions of the Chairperson or prize money will be forfeited.

Prizes:  1st $4.00       2nd $3.00      3rd $2.00 (Unless otherwise indicated)

All articles MUST be made by the Exhibitor. Preference given to new articles.

Class 21 – Creative Needlecraft

Section:

  1. Placemats, pair (not quilted)
  2. Pillow/cushion
  3. Apron, full or half
  4. Stuffed Animal or Doll (no kits)
  5. Any item of clothing

Most points in Section 1 to 5 and 17 to 34 receives a Gift Certificate donated by Stitch by Stitch

Class 21 – Knitting

Section:

  1. Cotton Dish Cloth (set of 2) 10. Baby Sweater or jacket
  2. Adult Pullover Sweater 11. Shawl or Poncho
  3. Lap Blanket 12. Toque/hat
  4. Scarf 13. Pair of Socks

Most points in Knitting Section 6-13 and Crocheting Section 14-16 receives a Gift Certificate donated by Knit Traders

Class 21 – Crocheting

  1. Hat/Scarf
  2. Baby’s Sweater Set
  3. Throw Blanket

Class 21- Quilting

  1. Quilted Tree Skirt `               26. Hand Appliqued Quilt
  2. Miniature Quilt (max 60” per) 27. Pieced quilt, hand quilted
  3. Quilted wall hanging (max 192” per) 28. Quilt – traditional pattern
  4. Quilt blocks, mounted/named (2) 29. Quilt – mixed technique
  5. Quilted Table Runner 30. Quilt – embroidery applique
  6. Quilted Placemats (min of 2) 31. Machine Appliqued Quilt
  7. Crib/Lap Quilt 32 Pieced Quilt, Machine quilted
  8. Crib/Lab Quilt, using panel 33. Old Vintage Quilt from Granny’s Past
  9. Unquilted Quilt top 34. Rag Quilt

 

Entry form Code: PAL

Exhibits will be accepted on Thursday August 31st between 7:00 pm and 8:00 pm and Friday September 1st between 09:00 am to 12:00 pm

Judging to start promptly at 1:00 pm. Late entries will not be accepted. Exhibits shall not be removed until 5:00 pm Saturday and only under the directions of the Chairperson or prize money will be forfeited.

 

Quilting Specials:

Grand & Reserve O.A.A.S. Champions at Fair level will receive Prize Rosette

Ribbon’s and a Gift from To Be Determined

Note: Winners are eligible to compete at the O.A.A. S. District Quilt competitions

(See O.A.A.S. Rules below)

 

O.A.A.S. Annual Championship Hand Quilted Competitions

Eligibility Rules & Regulations; General Conditions

  1. Entries must be solely made and hand quilted by the Exhibitor and exhibited and judged at a local O.A.A.S Fair, to be eligible for this competition.
  2. Entry quilts must be a minimum of 72” x 90”
  3. Entry tags must include the quilt pattern name and samples of material, yarn, etc
  4. Judging will occur at local fairs and district levels. A provincial grand champion quilt will be selected at the O.A.A.S convention
  5. Upon making an entry into the O.A.A.S quilt competition, the exhibitor agrees to participate in any promotional activities related to the competition. The winners name to be display at the fair on a sign provided by the O.A.A.S
  6. The winning O.A.A.S champion quil will not be eligible to compete in any future district and/or convention O.A.A.S competition

O.A.A.S Annual championship Machine Quilt Competition

Eligibility Rules and Regulations are the same as above except the machine quilting must be done by the exhibitor and not a professional long arm quilting machine

 

Class 22 – Photography – all photos to be mounted on construction paper, each section on a separate sheet. Photos can be either 4×6 or 5×7.

Section:

  1. 4 colour photos depicting agriculture/farm life
  2. 4-6 black & white photos depicting family memories (including at least 2 generations)
  3. 4-6 photos depicting Centreville Fair, heritage and attractions
  4. 4 photos of pets
  5. 1 photo depicting sunset (max 8×10)

 

Most points in Class 22 receives a Gift Certificate by *To be announced

 

Entry form Code: PAL

Exhibits will be accepted on Thursday August 31st between 7:00 pm and 8:00 pm and Friday September 1st between 09:00 am to 12:00 pm

Judging to start promptly at 1:00 pm. Late entries will not be accepted. Exhibits shall not be removed until 5:00 pm Saturday and only under the directions of the Chairperson or prize money will be forfeited.

Class 23 – Crafts and Hobbies

Section:

  1. Farmhouse Centerpiece
  2. Wood Carving/Metal Sculpture (12” or under)
  3. Christmas/Autumn Door Decoration
  4. Christmas Stocking
  5. Christmas “Primitive” tree ornament
  6. Oil/Acrylic o Watercolour Painting
  7. Article of Wood (Max. 20X24”)

Class 24 – Horticultural

Section:

  1. Asters 2. Cosmos (4) 3. Dahlias                                             4. Gladioli (4)
  2. Mangolds (4) 6. Rudbeckia (4) 7. Snapdragons (4)                          8. Fall Phlox (3 stems)
  3. Zinnias (4)

Class 24 – Arrangements

Sections:

  1. Multi-floral – an arrangement with a minimum of 4 types of flowers
  2. Down on the Farm – an arrangement in a farm item
  3. Mini, mini -a miniature arrangement with a maximum of 4” height
  4. Fall Glory – an arrangement using leaves and fall colour flowers
  5. Arrangement for a special occasion (Thanksgiving, Christmas, etc)
  6. For a Country Kitchen at Harvest Time

Class 24 – Potted Plants

Sections:

  1. Geranium in bloom
  2. 3 or more rooted plants in a container
  3. Coleus
  4. Impatiens
  5. African Violet in bloom
  6. Begonia (shade)

Most points in Class 24 receives a Gift Certificate donated by Burt’s Greenhouses

Class 24 – My Fairy Pot Garden

Section 22:

Whimsical Fairy Pot Garden contest. One prize only! Using your imagination, create a mini garden for the Fairies! You can use large terracotta ports, teacups or any interesting container to hold your mini  whimsical garden. Feel free to add special stone walkways, mini garden gates or fences or little crafted house! Don’t forget to include your little Fairy!

Prize Gift Certificate from Selby Garden Centre

 

Entry form Code: PAL

Exhibits will be accepted on Thursday August 31st between 7:00 pm and 8:00 pm and Friday September 1st between 09:00 am to 12:00 pm

 

Judging to start promptly at 1:00 pm. Late entries will not be accepted. Exhibits shall not be removed until 5:00 pm Saturday and only under the directions of the Chairperson or prize money will be forfeited.

 

Prizes:                  1st $3.00               2nd $2.00               3rd $1.00

 

Class 25 (Ages 10-16)- Youth Work

Section:

  1. Hand Crafted Greeting Card 2. A collage of “A day in my life”
  2. Gifts for birds 4. Duct Tape Memory Jar
  3. Wash Cloth Animal Creation 6. Toilet Paper Roll butterfly
  4. Carving from a Bar of Soap 8. “My Pet” Photo in Decorated Frame
  5. Hand Painted Smooth Stone 10. Creative Bookmark
  6. Handmade Garden Decoration

 

Class 26 (Ages 6-9)- Youth Work

  1. Homemade Bank 2. Tissue Box Bird House
  2. Collage of Favourite Disney Movies 4. My Farm Feather Collection
  3. Recycled Wind chime 6. Clothes pin Creation
  4. Things to take to Grandma 8. Edible Tractor

 

Class 27 (Ages 5 and under) – Youth Work *all entrants receive a Ribbon and Dairy Queen Free cone

Section:

  1. Flowers from my garden 2. Crayon Rubbing of leaves
  2. My very best colour book picture 4. Milk Carton House for a Mouse
  3. Mr. Potato Head 6. Look What I found in Grandpa’s barn
  4. My Giant Cookie 8. My paper hat
  5. My Marshmallow Creation 10. Sparkles, Sparkles, Sparkles