Judging Standards for Entries All entries: 25 cents Exhibits are to be brought to the Thornhill Community Centre on Century Road between the hours of 4 pm to 8 pm on Friday, September 7. No late entries will be accepted. 1. Vegetables Uniformity..10 Size. 15 Free of blemishes..15 Colour...15 Condition...10 Form..10 Quality.. 25 Notes: 1. All exhibits must be displayed on paper plates. 2. Variety names should be indicated if possible. 3. Exhibits should be uniform in size, form, colour and quality. 4. Condition should be good firm, mature and not past prime. 5. Colour: bright, attractive. Size: moderate, not large. a. Onions: 5, roots and tops, ½ inch from bulb, loose skin removed, outer skin intact b. Other bulb vegetables: shallot, leek, garlic: 5, tops trimmed, loose skin removed, outer skin intact c. Flower Vegetable - Cauliflower, broccoli: 2 heads, leaves trimmed d. Fruit Vegetable: i. Tomato: 3, ripe, stems on ii.cucumber: 2 e. Pumpkin: 1 f. Zucchini: 1 g. Leaf Vegetable: Lettuce, Cabbage, Spinach: 2 heads or bunches h. Beets: 5, roots intact, tops off ½ inch above crown i. Carrots: 5, tops off ½ inch above crown j. Seed vegetables - Beans and Peas: 12 pods k. Potatoes: 5, do not wash, clean with soft brush l. Herbs: 4 kinds, tied in bunches, displayed in water-filled container, labeled m. Other: any other locally-grown vegetable n. Oddest-shaped vegetable: People s Choice Page 1 of 7
2. Fruit Form..25 Colour....25 Size 25 Condition..10 1. All exhibits displayed on paper plates. 2. Variety named if possible. 3. Colour should be typical of the variety. 4. Wipe fruits just before displaying, and do not wax or polish. 5. Fruits should be free from blemishes: insect, disease injuries, etc. a. i. Apples: 5, stems on ii. Pears: 5, stems on b. Berries: 12, stems on c. Stone Fruit Plums, Peaches, Apricots: 5, stems on, do not wipe d. Nuts grown in Skeena Valley: 5 e. Most exotic fruit grown in Skeena Valley: People s Choice 3. Eggs a. Largest chicken egg b. Smallest chicken egg c. Oddest egg People s Choice 4. Flowers Form...20 Stem and Foliage 20 Size.10 Colour...20 Condition...30 1. All cut flowers should be displayed in clear glass containers. Please bring your own used bottles, jars, etc. that are clean, of appropriate size and with labels removed. 2. Uniformity is very important. Select blooms of the same colour and size whenever possible. 3. Cut stems as long as possible. Do not use rocks or twist-ties to support flowers in their containers. Page 2 of 7
4. Sprays and cuts are to be complete with buds and leaves. In other cases, buds and foliage should be moved unless otherwise stated. 5. Label your entries with the variety name for the benefit of the people who come to see the exhibits. Education is our aim! 6. Be sure all flowers are free of insects. a. Marigold: 3 b. Cosmos: 3 cuts c. Gladiolus: 1 spike d. Dahlia: 3 blooms e. Sunflower: 1 large bloom, or most blooms on 1 head f. Sweet Pea: 5 stems g. Rose i. Single: 1, foliage included ii. Grouping: 2 stalks/sprays h. Flowering Vine: 1 stalk, with leaves i. Any variety (single) j. Any variety (grouping): 3 stalks k. Mixed flower arrangement locally-grown flowers: People s Choice l. Tea-cup Bouquet: People s Choice 5. Canning/Drying Appearance...30 Uniformity. 15 Flavour/Odour...25 Colour...10 Texture.20 1. All goods must have been preserved within the last 18 months. 2. No decorative covers allowed. 3. Exhibits must be in 500 ml or 1 litre jars (or imperial pints & quarts) unless otherwise stated. 4. Jars must be sealed. Unsealed jars will be automatically disqualified. 5. Jars must have metal rings on, loosened. 6. All canned goods must have a label on the side giving variety, name and date of canning, not on lids. a. Fruit: Canned fruits should have approximately 1/3 liquid and 2/3 fruit. b. Vegetable: Because of the danger of food poisoning, canned vegetables should never be tasted by the judging. c. Pickles d. Fish: Because of the danger of food poisoning, canned fish should never be tasted by the judging. e. Oils & Vinegars f. Jams &Jellies g. Most Unusual Canning People s Choice Page 3 of 7
h. Dried: on paper plate, 7 pieces i. Vegetable ii. Fruit 6. Honey Appearance...30 Flavour & Aroma...25 Free of bubbles, crystals, foreign materials. 20 Colour and Brightness...10 1. Entries must be exhibited in 1-pint/500 ml jars. 2. All exhibits must be product of the exhibitor. 7. Home Baking General Appearance....30 Internal Appearance or Texture....30 Flavour/Aroma.40 1. Use standard-sized pans for loaves. 2. Cookies, squares should be uniform in size, squares should be neatly cut. 3. Entries must be exhibited on paper plates. 4. Cover your baking with clear plastic. Cakes would be best displayed on foil-covered cardboard, with plastic supported by toothpicks. 5. Commercial mixes not allowed. 6. Attached recipe is appreciated, not needed. a. Cakes: Fruit and chiffon cakes should not be iced, but may be decorated/glazed. b. Pies: Fillings should be home-made. c. Cookies: 6 d. Squares: 6 e. Breads: 1 loaf f. Sweet Breads: 1 loaf g. Best-decorated Cake: People s Choice Page 4 of 7
8. Arts and Crafts Appearance...50 Originality. 20 Presentation...30 1. Work by amateurs welcomed and encouraged. 2. Only ONE entry per exhibitor allowed in each class. 3. Visible signature on all exhibits must be covered. 4. All themes accepted. Skeena Valley Fall Fair: Past, Present and Future preferred. a. Painting: all medium b. Drawing: pencil, crayon, marker, graphite, etc. c. Collage: mixed media, paper/fabric scraps, etc. d. Woodworking e. Paper based creations: flowers, iris folding, origami, etc. f. Jewelry: bead making, gimp, fimo, hemp g. Up-cycled: most creative re-use of i. material to make something new People s Choice h. Other: metal craft, felting, etc 9. Local Craft and Nature Finds Judged on: quality of presentation, craftsmanship a. Wild flowers pressed & labeled b. Cedar Bark Craft: hat, roses, baskets, etc. c. Local wild mushrooms Most creative use of a natural item People s Choice 10. Quilting Judged on: general appearance, material, craftsmanship Best of Quilting People s Choice a. Strip Piecing b. Paper Piecing c. Applique Page 5 of 7
11. Needle Arts Judged on: general appearance, material, craftsmanship Best of Needle Arts People s Choice a. Weaving b. Knitting/Crochet c. Needlework d. Sewing 12. Pottery Judged on: quality of craftsmanship and artistry Best of Pottery People s Choice a. Mug b. Bowl c. Other 13. Writing Topic: Skeena Valley Fall Fair: Past, Present, and Future Judged on: overall strength of submission (creativity, form, structure/plot, grammar, spelling and use of language) Best of Writing: People s Choice a. Short Story up to 700 words b. Poetry 14. Best Scarecrow Scarecrows must be built from recycled articles, be life-sized and have some means of support People s Choice Page 6 of 7
15. Zucchini Racing Wheels may be made of anything but must attach directly to zucchini. a. Fastest b. Furthest c. Best Decorated People s Choice 16. Photography Brought to you by the Photography Club of Terrace. Just for Children Entries from Children 1-12 years of age only! All categories are People s Choice. a. Vegetable Creation: Use different vegetables to piece together an imaginative creation/creature (use toothpicks to attach pieces), label with brief description of creation b. Smallest Vegetable c. Biggest Vegetable d. Lego Creation: any creation around theme (Skeena Valley Fall Fair: Past, Present, Future), labeled with brief description of creation. e. Local/Nature inspired Art: leaf rubbing, seed drawing, painting of local scenes, etc. f. Contents of Little Red Riding Hood s Basket to take to Grandma s House Page 7 of 7