Harrow Fair

Colchester South & Harrow Agricultural Society

  • About
    • Fair History
    • Directors and Committees
    • Homecraft Directors
    • News
  • Events & Entertainment
    • Schedule of Events
    • Parade
    • Pie Auction
    • Live Entertainment
    • Horse Shows
    • Border City Barkers
    • 4-H Auction
    • Bossy Bingo
    • ACE Midway
  • Contests
    • Scarecrow Decorating Contest
    • Rooster Crowing Contest
    • People Crowing Contest
    • Cover Page Competition
    • Tractor Pulling Contest
    • Lawn Tractor Races
    • Limerick Contest
    • Bursary Application
  • Adult Competition
    • LIvestock
      • Horse Shows
      • Cattle
      • Sheep
      • Poultry
    • Food
      • Grains & Seeds
      • Fruit & Vegetables
      • Crops & Herbs
      • Baking
      • Canning
    • Flowers
    • Needle Arts
      • Needle Arts
      • Quilts
    • Arts & Crafts
    • Photography
  • Kid Competition
    • 4-H
    • Tiny Juniors
    • Juniors
      • Junior Harvest
      • Junior Flowers
      • Junior Baking
      • Junior Arts & Crafts
      • Junior Needle Arts
      • Junior Photography
    • Intermediates
      • Int Photography
      • Int Arts & Crafts
      • Int Baking
      • Int Needle Arts
    • Special Classes
  • Kids Only
    • Children’s Entertainment
    • Children’s Pedal Tractor Pull
    • Teddy Bear Parade
    • Mom / Dad Calling Contest
    • Essays and Poetry
    • Poster Competition
    • Bursary Application
  • Gallery
  • Info
    • Contact
    • Competition Classes
    • Exhibitor Information
    • Rules and Regulations
    • Maps
    • Vendor Information
    • Resources

Baking

Class 56 – Culinary Arts

Chairperson: Marie Hall 519-776-6073

bakingNO REFRIGERATION AVAILABLE

  • Appropriate sized plate for cookies (small chinet or plastic).
  • Cookies should be 2″ – 2 1/2″ in diameter unless otherwise stated
  • Cupcakes and muffins must be out of wrappers.
  • All loaves, cakes and tarts must be out of pans.
  • Pies must be baked in pie plates approximately 15 cm (7”) across bottom.
  • Tarts, for entry purposes, should be standard in size and not mini’s
  • Squares should be no larger than 1 1/2” and bars no larger than 1 1/2” x 1”
  • Aluminum pie plates permitted and should be tempered before use in 400 degree oven for 15 minutes. This assures that the bottom crust bakes.
  • All entries in clear plastic bags.
  • Layer cakes: Full cake to be brought to fair, committee will cut and keep 1/4 of the cake for judging, remainder to be taken back home.
  • Two entries allowed in each section, but must be from different recipes.
  • Committee reserves the right to remove entries which become unappealing for display or for auction purposes.
  • Breads must be made in a standard size pan (min. 8x4x2.5” (20x10x6.5 cm) and max. 9x5x3” (23×12.5×7.5 cm)).
  • For correctly named entries, the computer doesn’t record this on the tag, so please make sure it is on the tag at time of entry.
  • Remember to include recipe and proof of purchase, if required.
  • Judges’ comments may appear on back of entry tags.
  • Prize money is not guaranteed, as entries may be disqualified at judge’s discretion.

Prizes: 1st $7.00, 2nd $5.00, 3rd $4.00

PLEASE NOTE: Several additions – section numbers have changed

Bread
1. Loaf white yeast bread
2. Loaf 60% whole wheat yeast bread
3. Loaf sour dough bread
4. Loaf raisin yeast bread
5. Honey beer bread **
6. Loaf, yeast A.O.V. correctly named
7. Fancy yeast bread, no maximum size
8. Bread maker bread, white, no mixes **
9. A.O.V. bagel correctly named
10. Loaf banana bread
11. Loaf zucchini bread
12. Loaf pumpkin bread
13. A.O.V. quick bread correctly named
14. Protein bars **

Buns / Rolls (Exhibit of 3)
(Rolls are separate – Buns are attached)
15. Plain buns
16. Cloverleaf rolls
17. Tea biscuits plain
18. Scones, cheese
19. Gluten-free buns **
20. Pretzels, soft, plain

Cookies
(Exhibit of 3)
21. Shortbread
22. Double chocolate
23. Raisin oatmeal cookie
24. Nine squares, 3 varieties, correctly named
25. Date squares
26. Decorated cookie using favourite sports team **
27. Gluten free cookie, correctly named **

Cakes
(Positively No Cake Mixes, layer cakes 2 layers only)
28. Lemon blueberry muffins (3)
29. Banana muffins (3)
30. Carrot muffins (3)
31. Blueberry Muffins (3)

32. Coffee cake 3” (7.5 cm) square un-iced (recipe included)
33. Spice cake 3” (7.5 cm) square un-iced
34. Pumpkin cake 3″ (7.5 cm) square un-iced
35. Banana cake 3” (7.5 cm) square un-iced
36. Carrot cake 3” (7.5 cm) square un-iced
37. Decorated cupcakes (3) depicting Halloween
38. Rum cake 3″ (7.5 cm) square un-iced **
39. Decorated form depicting the fair theme

Pies
40. Concord grape **
41. Bumbleberry
42. Blueberry
43. Pineapple Hawaiian
44. Turtle **
45. Strawberry, two crust
46. Rhubarb
47. A.O.V. pie correctly named

If you want your fruit pie to go into the pie auction on Thursday at 6:00 pm, please advise Homecraft Directors at the time you bring in your pie!
**Limited to 1st, 2nd & 3rd place winners only that are suitable for auction will be auctioned off.

Tarts
(exhibit of 3)
48. Butter tarts with nuts
49. Butter Tarts plain **
50. Portuguese custard tart

Miscellaneous
51. Apple Crisp 3″ (7.5 cm) square
52. Fudge no nuts 5 – 1” (2.5 cm) squares
53. Diabetic brownie
54. Three ways of serving grapes
55. Gift basket – container, six different items made in your kitchen suitably arranged for quality, appearance and originality, maximum 10”, using the fair theme Grape Expectations. Must include at least one Bernardin Mason jar with snap lid and a list of contents.

Suggestions For Exhibitors

  • Read the prize list carefully and follow the requirements closely. All entries not complying with the prize list may be disqualified.
  • Fill out entry forms carefully. Early registration is best.
  • Be sure to tag your entries correctly.
  • Make sure all entries arrive at exhibit hall on time.
  • All entries should be clean and neat in appearance.
  • Be open minded. You can’t always win. Enjoy the satisfaction of showing your talents.

Separate Entry

56. By Susan Whelan, Amherstburg
Strawberry Rhubarb Pie
Prizes: 1st $75.00, 2nd $50.00
Winners to present sponsor with a fresh strawberry rhubarb pie by Sept 30th (fair to pay winner)

57. By Essex County Milk Committee
Best Dessert using Dairy Products … $50
Must have 2 dairy products, 2 serving size accepted for judging. *Recipe to accompany dessert*

58. By Evmar Farms, Kingsville
Brad & Joanne Stannard Memorial Pie Auction
(one entry per exhibitor)
Any kind of fruit pie, correctly named

Prizes: 1st $75, 2nd $50, 3rd $25
All pies suitable for auction in this special to be auctioned at 6:00 pm Thursday on the Stage.
Proceeds from the Auction to go to John McGivney Children’s Centre. Monetary donations will be accepted during the auction.

pie

59. By Phil Hernandez
Best Raspberry Pie … 1st $50, 2nd $30, 3rd $20
1st place winner to present sponsor with fresh raspberry pie in order to receive prize money.

60. By Farmer Mac on 50
World’s Best Pumpkin Pie … 1st $50, 2nd $30

61. By Tourism Windsor Essex Pelee Island & Essex Pelee Island Coast (EPIC)
1 EPIC Wine tasting Prize value $50 (see page 43)
Italian Grape Cake using the provided recipe.
View the recipe Here or on page 41 of the Fair Book.

62. By Keith Wright, Wrightland Farms, Harrow
Best Apple Dessert … 1st $50, 2nd $30
Must be made using Ontario Apples
2 servings accepted for judging.
*Recipe to accompany dessert*

63. By Robinson Transport
Fresh Coconut Dessert … 1st $50, 2nd $30, 3rd $20
(One prize only to any one contestant)
2 servings accepted for judging.
Winners to present sponsor with fresh WHOLE coconut dessert by Sept 30th in order to receive prize money. *Recipe to accompany dessert*

64. By Beverly Pillon, Amherstburg
Best Chocolate Dessert … 1st $50, 2nd $25
2 serving size accepted for judging.
*Recipe to accompany dessert*
Only first place winner to present sponsor with fresh chocolate dessert in order to receive prize money.

65. By David & Philip Hernandez
Murray Hernandez Memorial Award
Best Chocolate Layer Cake
Prizes: 1st $75, 2nd $40, 3rd $20
No mixes. 1st prize winner to present sponsor with fresh chocolate layer cake in order to receive prize money.

66. Colchester Farms, Harrow
Best Cherry/Raspberry Pie … 1st $50, 2nd $25

67. By David Hernandez
Rita Hernandez Memorial
Best White Layer Cake, no mixes
Prizes: 1st $75, 2nd $40, 3rd $20
1st place winner to present sponsor with fresh white layer cake in order to receive prize money.

68. By Sanford & Son, Harrow
Layer Carrot Cake … 1st $100.00 Gift Certificate
Winner to present sponsor with fresh carrot cake by Sept 30th in order to receive gift card.

69. By Tingen Farms, Harrow
Best 5 lbs Light Fruit Cake $100.00
(Fruit Cake to become property of Sponsor)
Must be at least 5 lbs.

70. By Susan Whelan, Amherstburg
In Memory of Eugene Whelan
Any Variety of Diabetic Pie, naturally sweetened, no refined sugars or artificial sweeteners
Prizes: 1st $75.00, 2nd $50.00
Winners to present sponsor with fresh diabetic pie by Sept 30th (fair to pay winner)

71. By “Harrow Fair Cookbook”
Moira Sanders & Lori Elstone
World’s Best Cinnamon Buns (3)
Prizes: 1st $30, 2nd $20, 3rd $10

72. By James Sylvestre Enterprises
Best Elderberry Pie
1st $100, 2nd $50, 3rd $25

73. By Phil Hernandez, Comber
Best Peach Pie … 1st $50, 2nd $30, 3rd $20
1st place winner to present sponsor with fresh peach pie by Sept 30th in order to receive prize money

74. In Memory or Maurice & Margaret Klie
Best Maple Syrup Dessert – using real local maple syrup
1st $100, 2nd $60, 3rd $40
Winners to present sponsor with fresh maple syrup dessert by Sept 30th in order to receive prize money.
Recipe to be included.
Portion of dessert acceptable for judging.

75. By Debbie (Fitzpatrick) White
In Memory of Pat Fitzpatrick
Best Lemon Squares (3)
1st $30, 2nd $20

76. By Hunter Farm, Las Granjas Cazadores, Les Fermes Chasseurs, Jaegerfarmen
Best Rhubarb-Raisin, Rhubarb-Cherry, or Peach Blueberry Pie … 1st $75 2nd $50
Winners to present sponsor with a fresh pie by Sept 30th in order to receive prize money

77. By The Meleg Family
In Memory of Anne Meleg
Best Dutch Apple Pie with crumble top … 1st $50
Winner to present sponsor with a fresh apple pie by Sept 30th in order to receive prize money

78. By Marcia Leeming
In Memory of Robert Leeming
Best Raisin Pie … 1st $40, 2nd $20

79. By Chris Lewis, M.P.
Best Apple Pie … 1st $75
Winners to present sponsor with a fresh apple pie by Sept 30th in order to receive prize money

80. By All Canadian Entertainment
Best Lemon Tarts (exhibit of 3) … 1st $30
Winner to present sponsor, Geordi Todd, with six tarts in order to receive prize money. Exchange to take place before Sunday closing.

81. By All Canadian Entertainment
Best Raspberry Tart (exhibit of 3) … 1st $30
Winner to present sponsor, Geordi Todd, with six tarts in order to receive prize money. Exchange to take place before Sunday closing.

82. By Meleg Family
In Memory of John Meleg Sr.
Best Apple Pie … 1st $50.00
Winner to present sponsor with a fresh apple pie by September 30th in order to receive prise money.

83. By All Canadian Entertainment
Best A.O.V. tart (exhibit of 3) … 1st $30
Winner to present sponsor, Geordi Todd, with six tarts in order to receive prize money. Exchange to take place before Sunday closing.

84. By All Canadian Entertainment
Best Hummingbird Cake, iced (rich cake of bananas, pineapple and spice) … 1st $100.
Bring whole cake for entry. Winning cake will be presented to sponsor, Geordi Todd, on Thursday after judging.

85. By Farmer Mac
Best Pecan Pie … 1st $100, 2nd $50

86. By Juanita Wigle
In Memory of Linda Hernandez Dattilo
Best Pineapple Upside-down Cake … 1st $60
Winner to present sponsor with fresh baked cake by Sept. 30 to receive prize money.

87. By Betty Herold
In Memory of Roy and Mable
Best Carrot Cake … 1st $50
Winner to present sponsor with fresh baked cake by Spet. 30 to receive prize money.

88. By James Sylvestre Enterprises
Best Pie made with gluten-free crust (see recipe pg. 99 James Sylvestre Enterprises ad)
1st $100, 2nd $50, 3rd $25

89. By James Sylvestre Enterprises
Best Triple Fruit Pie containing elderberries
1st $100, 2nd $50, 3rd $25

90. By Harrow Home Hardware
Best Fresh Cherry Pie, lattice top … 1st $75.

Specials – Class 56

By Seguin Family
In Memory of Mike Seguin
Best Tea Biscuits (sec 17)
1st $15.00, 2nd $10.00, 3rd $5.00

By Seguin Family
In Memory of Ellen Seguin
Best White Bread (sec 1)
1st $15.00, 2nd $10.00, 3rd $5.00

By Sweet Memories
Raisin Oatmeal Cookies
1st $25 Gift Cert
Best of Class 56 – sec 23,  Class Int 75 – sec 4

By Service Ontario, Harrow
Best Decorated Form … 1st $50, 2nd $25
Best of Class 56 – sec 39, Class Int 75 – sec 10

By Chuck and Sharon McDonald, Harrow
In Memory of Bertha & Edward McDonald
World’s Best Blueberry Pie (sec 42)
1st $30

By Tourism Windsor Essex Pelee Island & Essex Pelee Island Coast (EPIC)
Best Concord Grape Pie (sec 40)
1 EPIC Wine Tasting Prize value $50 (see page 43)

 


Class 57 has been removed

 

ENFORCED for 2024:

Entry Forms will NOT be accepted after Saturday, August 24th. NO EXCEPTIONS

(Note: The Fair Board reserves the right to refuse any entry form.)

Downloads

Entry forms and prize lists are now updated and available for your use. Time to get ready for the Harrow Fair!

Colouring Contest Picture

Entry Form

Prize List (Full Harrow Fair Book)

ADMISSION:

Adults: $12.00
Children 12 and under: FREE

Weekend Packages: Available at Office for $30.00 (unlimited admission to the grounds for the duration of the Fair)

NEW THIS YEAR!
Debit and credit cards will be accepted at the gates, due to sponsorships by BrokerLink Insurance and Kent & Essex Mutual Insurance

***************************
NO PETS/DOGS ALLOWED ON GROUNDS

Fair Themes

2025 Theme
Wagon Wheels to Ferris Wheels

2026 Theme
Tractors and Tailgates

Copyright © 2025 Colchester South and Harrow Agricultural Society Fair · Website by Oliver Marketing

Italian Grape Cake

An incredibly moist cake made with olive oil and scented with orange zest, almond and a hint of thyme. It’s an Italian-style harvest cake and a simple yet perfect way of baking with grapes.

Ingredients

  • 1 cup all purpose flour
  • 1/2 cup almond or wheat flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 2 large eggs
  • 2/3 cups granulated sugar
  • 1/2 cup olive oil
  • 1/3 cup almond milk or regular milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • orange zest from 1 medium orange
  • 1 teaspoon thyme leaves optional
  • 2 cups small seedless grapes such as Thomcord, Thompson or Concord (divided 1 cup in cake batter and 1 cup to scatter over top)
  • 1/2 cup sliced almonds

Instructions

Preheat oven to 350 degrees F.
Grease and flour a 9 inch springform pan.
1. In a medium sized bowl, sift together the all purpose flour, almond flour, baking powder and salt. Set aside.
2. In the bowl of a stand mixer or hand held mixer, fitted with the whisk attachment, beat together the eggs and granulated sugar until thick and pale yellow in colour. About 3 minutes.
3. Mix in the olive oil, milk, vanilla and almond extracts, zest and thyme until well incorporated.
4. Switch to the paddle attachment and mix in the flour mixture until well combined.
5. Fold in 1 cup of the grapes with a rubber spatula.
6. Transfer the cake batter to the prepared pan and level off with the back of a spoon.
7. Scatter the remaining 1 cup of grapes evenly over the top of the cake.
8. Sprinkle the top of the cake with sliced almonds.
9. Bake the cake in a preheated oven for about 40 minutes. When ready the cake will have a deep golden brown colour and springs back to the touch or if a toothpick inserted inside comes out clean, then it’s ready.
10. Remove from the oven and transfer to a cooling rack.
11. Run a knife alongside the edges of the pan and allow to cool for 30 minutes.
12. Release the cake from the springform pan and cool completely.
13. Can garnish with extra features such as sugared grapes, fresh thyme leaves or your feature of choice to make your cake stand out with the judges.

NOTES
Ingredients for Sugared Grapes:

  • 3 small clusters of grapes on the vine or approximately 2/3 cups of plucked grapes
  • 1/3 cup granulated sugar plus 1/4 cup
  • 1/3 cup water
  • Simple Syrup

1. Place 1/3 cup of sugar and equal part water in a small stock pot.
2. Heat on medium low and stir together till the sugar has completely dissolved.
3. Remove from heat.
4. With a slotted spoon, dip the grapes in the simple syrup mixture, turning to coat all over.
5. Transfer to a wire rack and let the grapes dry for 1 hour.
6. Roll the grapes in the remaining 1/4 cup of sugar while taking care to cover the grapes all over with the sugar.
7. Return to the wire rack and let dry for another hour so that the sugar adheres to the grapes.