COUNTRY PRODUCE
Committee; Sarah Wallace-Taylor 519-362-4576, Jean Kent, Barry Wood, Judy Howse, Shellie Allan, Janice Wallace
Rules:
Refer to 1, 2 and 7 under Culinary Arts plus the following:
1. All exhibits should be in or on clean containers.
2. In the egg classes, the judge will open one egg.
3. Exhibitor must produce entries within the year.
4. New rings and snap lids only where required.
CLASS 44
Prizes: 1st: $5, 2nd: $4, 3rd: $3
Sections:
1. | Maple Syrup - Amber Grade 250 or 500 ml, sealed, no wax, refer to rules on OAAS website |
2. | Fruit Leather, 3 slices |
3. | Dried Veggies, 50 - 100 gm, list vegetables on label |
4. | Dried Fruit, 50 - 100 gm - mixed, list fruit on label |
5. | Dried Herbs - 3 herbs, labelled, 1 Tbsp of each |
6. | Chips - Veggie(s) to be named - 1 Cup |
7. | Herbal Vinegar - 250 ml - 500 ml bottle, label with name of herbs used and date of preparation |
8. | Seasoning Mix - 3 Tbsp - Ingredients to be named |
9. | Oil Vinegar Dressing for greens, 125 ml max |
10. | Hen Eggs,white - 1 dozen in a carton Clearly show name of breed from which they came on entry tag. |
11. | Hen Eggs, brown - 1 dozen in a carton Clearly show name of breed from which they came on entry tag. |
12. | Largest chicken egg - displayed in a suitable egg cup along with name of breed |
13. | Fowl Eggs - 6 Naturally Coloured Include name of breed and type of fowl on entry tag, |
14. | Smallest Fowl Egg Fowl to be named on entry tag. |