Official Prize Guide

CONVENOR: Cathy Groulx 519-539-1182

** Please complete a separate entry form for Horticulture classes and entries, as they will be

accepted on a different day to Homecraft entries.

​

Entry drop-off Dates:

WEDNESDAY, AUGUST 20 6pm to 8pm

THURSDAY, AUGUST 21 8am to 10:00 am

Location: Market Building.

Vehicle access to the front door of the

building will be through the gate in the fence

at the Casino end of the parking lot during

drop-off times only.

​

Entry pickup Day

MONDAY AUGUST 25, 2pm to 6pm

Due to Safety and Liability concerns,

NO vehicles are allowed on Fairground

property until Monday between 2pm

and 8pm

​

Rules:

1. Exhibitors are required to be current

members of the Woodstock Agricultural

Society. The yearly membership is $10.00

and is available for purchase at the time of

entry. Membership is not limited to Oxford

County residents.

2. Registrations must be completed when

entering your exhibits. Entry Forms and

Entry Tags are available at the Fair Office

Mon - Fri from noon – 4 pm if you wish to

write out your tags in advance. You may

choose to register your entries online at

www.assistexpo.ca

3. Horticultural Exhibits must be delivered to

the Mutual Building on the Woodstock

Fairgrounds, Wednesday, August 20 from

6:00 p.m. to 8:00 p.m. or on Thursday,

August 21 from 8:00 a.m. to 10:00 am.

Judging will commence at 10:30 a.m.

sharp. No late entries accepted

4. All exhibits must be grown by the exhibitor

except Class 23 Artistic Design where

flowers and plant material may be secured

from any source.

5. More than one person may exhibit from

one garden but only one person may

exhibit from that garden in any one

section, except in Artistic Design and Junior Classes. One entry per exhibitor

per section.

6. Please supply containers including plates

or trays for vegetables (Plastic, paper or

Styrofoam).

7. No artificial material is allowed. Fresh

plant material is to be used in all sections

except where otherwise stated.

8. Accessories allowed in all arrangements

to be viewed from one side unless

otherwise stated.

9. Bulbs, tubers, corms and rhizomes: the

flowers of these will be classed as

perennials.

10. Every precaution will be taken to ensure

the safety of all exhibits. The Society

cannot be held responsible for loss or

damage.

11. The Show committee will remove

deteriorated wilted, or inferior material.

12. Exhibits are to be taken out on Monday,

August 25 between 2pm to 6pm.

​

PRIZES

​

CLASSES 19, 20, 21, 22

1

st

$4.00 2nd

​

$3.00 3rd

$2.00

​

In judging, the points mentioned in Tips to

Horticultural Exhibitors (below) are considered,

with quality, condition and uniformity being the

most important. Keep these criteria in mind as

you gather your vegetables for entry. Using the

ideas in the Ontario Judging & Exhibiting

Standards Booklet and the tips below, prepare

your specimen vegetables to show them to the

best advantage.

Preparing Vegetable and Fruit Exhibits

Beans - pods should be well matched and of

good colour, fresh with no spotting, smooth,

fleshy, clean, and well filled but not overfilled,

calyx and piece of stem should be attached.

Beets - tops trimmed approx. 1.3 cm (1/2")

above crown, carefully washed but not scrubbed.

Roots not to be cut but fibrous side hairs trimmed.

Carrots – long, 17 cm (7") and over, 3 roots, tops

removed to 1.3 cm (1/2"); short under 7 cm (3")

3 roots, tops removed to 1.3 cm (1/2").

Corn ear, evenly filled from tip to base with long

rows of closely set kernels; show with 1/3 of husk

removed.

Cucumber - even shaped, at least 15 cm (6")

long, straight, a short stem and spines left on.

Garlic - firm, clean-looking head showing 4 - 8

large individual buds depending on the cultivar.

Parchment-like skin covering should not be

broken, roots and stem to be trimmed to 1.3 cm

(1/2").

Onions - mature, should not be peeled, remove

only rough and dirty outer skin, trim roots and top

to 1.3 cm (1/2”), the neck should be thin but firm

and dry.

Peppers - heavy (thick flesh) with smooth surface

and uniform in colour, 1.3 cm (1/2") of neatly

trimmed stem should be present.

Potatoes should be cleaned with a soft brush and

not washed, free from greening, eyes shallow

and few, no insect damage or disease.

Squash- summer, the stem should be left on and

trimmed, wiped clean but not scrubbed.

​

Tomatoes – ripe, firm, free from cracks and

blemishes, calyx attached. Truss varieties may

have natural variation in colour and size.

Gourd - the stem should be left on and trimmed,

wiped clean but not scrubbed.

​

VEGETABLES CLASS 19

Sections 1 to 22

See listed descriptions

1. Beans, green, 3 pods

2. Beans, yellow, 3 pods

3. Beets, 3 roots

4. Carrots, long variety 17 cm (7") and over,

3 roots, tops removed to 1.3 cm (1/2”)

5. Carrots, short cultivar, under 7cm (3")

3 roots, tops removed to 1.3 cm (1/2”)

6. Corn, 1 ear

7. Cucumbers,(slicing), at least 15 cm (6”)

long, 1 specimen

8. Garlic, 2 heads

9. Herb cuttings 3 cultivars, in individual

containers displayed on a plate

10. Onion, yellow, 1

11. Onion, red, 1

12. Onion, Spanish 1

13. Peppers, hot, 3 of the same cultivar

14. Peppers, sweet, 3 of the same cultivar

15. Potatoes, any colour, 3 of the same

cultivar

16. Squash, summer, 1, no zucchini

17. Gourd, 1 specimen, your choice

​

18. Tomato, ripe, largest by weight with calyx

attached, 1 specimen

19. Tomatoes, calyx on, 3 of the same

cultivar, not miniature

20. Tomatoes, miniature, 1 truss or cluster,

example grape/cherry, small-fruited

21. Unlisted vegetable, named, 1 specimen

22. Zucchini, 1 specimen 15-20 cm (6-8”)