Here is the link to the 2018 Open Class Book – feel free to contact us for any questions…thank you!
Please print and fill out prior to the fair…can be filled out on site.
GENERAL OPEN CLASS RULES
- Entries for all classes shall be entered for exhibit from 8 to 10 A.M. on Friday, July 7, 2017. Closed Judging will begin at 11 A.M.
- All open class divisions have an adult and a youth division. Adult division is anyone over age 14 as January 1, 2017, and the youth division is anyone 14 or under as of January 1, 2017.
- Any exhibitor may enter one exhibit per class lot.
- One blue, one red and one white ribbon will be awarded in each class lot and participation ribbons will be awarded to all other exhibitors in each class lot.
- Each exhibitor is responsible for pickup of their exhibits and premiums.
- Premiums will be paid at checkout time, which is 4:00 P.M. on Sunday, July 9, 2017.
- Premiums will be paid out as follows:
- Participant-$ .50
- Best of Show-$10.00 per class
- Creativity-$10.00 per class
- People’s Choice-$10.00 in Photography
2017 OPEN CLASS EXHIBIT AREAS
Yeast Breads and Rolls, Cookies, Cakes, Pies and Candies
Needlework and Crafts, Ceramics, Woodworking, Leathercraft, Silk flower arrangements, Cut flowers, Confectionery Decorating
- Food Preservation:
Fruit, Vegetables, Jams & Jellies, Relishes & Sauces, Juices, Pickles, Dried Foods
Black and white, Color, Special Techniques
- Horticulture and Agronomy:
Fruits and Vegetables, Grain and Forage
Oil, Pastels, Pencil, Charcoal, Children Under Age 5 Only – Coloring Page
- Rabbits and Eggs
DIVISION 1- BAKING
Rules and Regulations for Division 1
- NO packaged or prepared mixes, no commercially frozen dough or pie crusts
- Place exhibits on firm paper plate, cardboard or plastic tray, package in clear plastic bag, fasten w/ wire tie, or use a zip-lock bag.
- Exhibit whole food items unless a specific number is requested. (rolls, muffins, bars, cookies, etc.)
- ALL food exhibits must be safe to eat without refrigeration!
- Exhibit all items without frosting unless specified in the lot. (coffee cake)
- Each exhibit is required to have a recipe accompanying it.
Class 1-Yeast Breads Class 2- Quick Breads Class 3-Sweet Yeast Dough
Lot- Lot- Lot-
- White 1. Apple or Applesauce 1. Cinnamon Rolls-4
- Whole Wheat 2. Banana 2. Caramel Rolls-4
- Cracked Wheat 3. Date 3. Any other than lots 1-2
- Rye 4. Pumpkin 4. Specialty Buns according to rec.
- Mixed Grain 5. Zucchini 5. Coffee cake, made with yeast
- Sourdough 6. Muffins (nut, fruit or both)-4
- Fruit 7. Muffins, any other-4
- Dinner Rolls-white-4 8. Other
- Dinner Rolls-dark-4
- Parker House Rolls-4
- Clover Leaf Rolls-4
- Bread Sticks-4
- Fancy Rolls other than lots 11-12
Special Rules/Regulations for Bars, Cakes and Pies
- Cut bars in uniform size for display (approximately 2-1/2” by 2-1/2”).
- Remove cakes from pan, place (bottom side up) on a flat, covered cardboard or heavy paper plate.
- Do not slice the top of the cake off to make it level when turned over.
- All cakes are to be single layered unless specified in lot.
- No Graham Cracker Crusts are allowed in the pie class.
- Pie recipes using raw eggs (whites or yolks) in the finished product are not allowed.
- Baked meringues on the pies are allowed.
- Pies should be in disposable pie pan.
- All cakes should be a standard 9 inch square or 9 inch round pan.
- No cream or custard pies allowed!
Class 4-Bars Class 5-Cookies Class6-Cakes Class 7-Pies
Lot- Lot- Lot- Lot-
- Brownies-4 1. Dropped Cookies-4 1. Angel Food 1. Apple
- Granola Bars-4 2. Rolled Cookies-4 2. Square or Round Cake 2. Peach
- Fruit Bars-4 3. Molded Cookies-4 3. Sponge Cake 3. Berry
- Pumpkin Bars-4 4. Refrigerator Cookies-4 4. Jelly Roll 4. Mixed Fruit
- Other Bars-4 5. Other Cookies-4 5. Other cake 5. Other Fruit
Special Rules and Regulations for Class 8
- All entries must be homemade
- Each entry must be at least 1/2 pound in weight
- All caramels and fudges should be cut into 1 inch squares
- Caramels 5. Peanut Brittle
- Pralines 6. Fudge
- Divinity 7. Shaped Mints
- Toffee 8. Hard Candy
Class-Needlework and Crafts
- Afghans 11. Latchhook 14. Candle wicking
- Crocheted a. Wall Hanging 15. Comforters
- Knitted b. Rug a. Full size
- Baby Afghans c. Any other b. Baby
- Crocheted 12. Hardanger 16. Quilts
- Knitted a. Tablecloth a. Full size
- Any other afghans b. Placemat b. Baby
- Baby sweater or sets c. Doily c. Wall Hanging
- Crocheted 13. Counted Cross Stitch d. Quillow
- Knitted a. Framed Wall Hanging e. Any other quilt
- Crocheted Doilies b. Bell Pull 17. Embroidery
- Crocheted Wall Hangings c. Placemat a. Dresser Scarf
- Crocheted Tree Ornaments d. Luncheon or Table Cloth b. Placemat
- Any other crocheted item e. Tree Ornament c. Table Cloth
- Any other knitted item f. Sweat Shirt d. Wall Hanging
- Crewel Embroidery g. Afghan e. Any Other
- Quilt 18. Needlepoint
- Full size a. Wall Hanging 2. Baby b. Hanging Ornament
- Any other c. Any Other
- Any Other Craft Item
Glaze not required except in glaze lots
- C poured – glaze 4. C poured – dry brushing 7. C poured – decals
- C poured – stain 5. C poured – chalking 8. C poured – wet brushing
- C poured – over glaze, underglaze 6. C poured – air brush 9. C poured – other techniques
- Any hand built item
- Item under 12 inches tall for decorative purposes 4. Item between 12 and 24 inches tall for utilitarian
- Item under 12 inches tall for utilitarian purposes 5. Item over 24 inches tall for decorative purposes
- Item between 12 and 24 inches for decorative purposes 6. Item over 24 inches tall for utilitarian purposes
Class-Leathercraft Class-Flower Arrangements
May exhibit two items in every lot Lot-
Lot- 1. Peace and Prosperity-interpretive arrangement
- Item made with use of repetitive stamping 2. America the Beautiful-patriotic arrangement
- Item made with use of carving 3. New Beginnings-fresh flowers, buds & branches arrange.
- Item made with use of combination of techniques 4. School Spirit-school colors arrangement
- War Zone-fresh & dried plant materials arrangement
Class-Silk Flower Arranging 6. Garden Glory-mixed flowers in Victorian vase or urn
Lot- 7. Rustic Influence-fresh or dried material w/ flea market find
- Wall Hanging 8. Monochromatic-flowers/vase of same color w greens
- An arrangement 12 inches and under in height 9. Wild West-cowboy boot arrangement
- An arrangement over 12 inches in height 10. High Style-vertical arrangement
- Corsages 11. Country Beauty-hanging basket of garden flowers**
** Flowers may have been planted & grown in basket
- Flowers must be grown by the person whose name is on the entry.
- Only one exhibit per lot. You may enter as many lots as like.
- Exhibits must have exact number of stems indicated, otherwise disqualified
- Cut flowers will be judged on uniformity, size, color, stem substance, and foliage.
- Exhibitors must furnish containers for display. Fair not responsible for containers.
- Junior division will be ages 6 to 12 and preschool ages 5 and under.
- Asters, 3 stems 14. Dianthus, 3 stems 24. Phlox, 2 stems
- Baby’s Breath, 1 spray 15. Gaillardia, 3 stems 25. Petunia
- Bachelor Buttons, 3 stems 16. Gladiolas a. single flower, 1 spr
- Calendula, 3 stems a. 1 large stalk b. double flowers, 1 spr
- Carnations, 3 stems b. 1 stalk miniature c. wave flower, 1 spray
- Celosia, 3 stems 17. Hollyhocks 26. Roses
- Coneflowers a. 1 stack single flower a. hybrid tea, 1 flower
- purple b. 1 stack double flower b. any other, 1 spray
- white 18. Lantana, one stem 27. Snapdragons
- Columbine, 3 stems 19. Lilies a. large, 3 stems
- Chrysanthemums, 3 stems a. aztec lily, 1 stem b. miniature, 3 stems
- Cosmos, 3 stems b. daylily, 3 stems 28. Sweet Peas
- Dahlias c. tiger lily, 1 stem a. perennial, 3 stems
- dinner plate, 1 stem d. any other b. annual, 6 flowers
- any other, 3 stems 20. Marigolds 29. Sweet William, 3 hds
- Daisies a. 1 large flower 30. Sunflowers, 3 stems
- shasta, 3 stems b. any other, 3 stems 31. Verbena, 3 stems
- painted, 3 stems 21. Nasturtium, 3 stems 32. Yarrow, 3 same color hd
- any other, 3 stems 22. Pansies, 3 stems 33. Zinnia
13 .Delphinium, 1 stem 23. Johnny Jump Ups, 3 stems a. thumbelina, 3 stems
- cactus, 3 stem
- standard, 3 stems
- giant, 1 flower
- Decorated item may be purchased or homemade. Judging will be based on creativity, artistry, NOT taste.
- Item MUST be decorated by exhibitor, using any methods.
- Any other
DIVISION 3-FOOD PRESERVATION
Special Rules and Regulations for Division 3
- All canned food exhibits must be processed according to USDA Standards and exhibited in regulation canning quart, pint, or half-pint jars. (For correct food preservation procedures and processing time, refer to Extension publications which are available at the Dickey County Extension Office.)
- All exhibits must have a food preservation label attached to each jar. You will find a sample of these labels toward the back of this Open Class Book.
- All jars must be filled to at least 1/2 inch from the top of the jar.
- Dried food exhibits should be displayed on a heavy paper plate, covered with a resealable plastic bag or a sealable jar.
- Dried food exhibits should have labels describing contents.
Class 1-Fruit Class 2-Vegetables Class 3-Jams and Jellies Class 4-
Lot- Lot- Lot- Lot-
- Pears 1. Beans 1. Jam (made with bits of fruit) 1. Corn relish
- Peaches, halves a. Green, cut 2. Jelly (made with fruit juice) 2. Hotdog relish
- Apricots b. Yellow, cut 3. Preserves (pulp, nuts or rind) 3. Salsa
- Other than named 2. Tomatoes 4. Green tomato relish
- Juice pack 5. Other than named
- Large, cut
Class 5-Juices Class 6-Pickles Class 7-Dried Foods
Lot- Lot- Lot-
- Apple 1. Beet 1. 4 pieces of fruit leather, identify
- Grape 2. Mock apple rIng 2. 1/4 cup of dried vegetables, id.
- Rhubarb 3. Cucumber, dill 3. 2 tablespoons Herbs, identify
- Berry 4. Cucumber, sweet 4. 1/2 cup dried fruit, identify kind
- Tomato 5. Bread & butter 5. 4 pieces of meat jerky, identify
- Other than named above 6. Watermelon, no coloring
- Pickled vegetables, labeled
- Other than named above
Special Rules and Regulations for Division 4
- All photographers must be Amateurs, NO Professional photographers!
- Each entry must be your own work.
- Only one entry per lot number.
- In classes 1, 2 and 3, all photographs must be matted or framed. Frames or mattes are not judged.
- In classes 1, 2 and 3, all pictures must be no smaller than a 5″x7″ or no larger than a 16″x20″.
- Place a label, supplied at check-in, on the back of the picture with name and lot number.
- Title of picture must fit the lot in which they are entered.
Class 1-Black and White Class 2- Color Class 3- Special Techniques
Lot- Lot- Lot-
- People 1. People 1. Multiple exposures
- Landscape 2. Landscape 2. Digitally altered
- Floral 3. Floral 3. Other techniques***
- Animals 4. Animals ***Give brief description
- Any other 5. Any other
Special Rules and Regulations for Division 5
- Fruit and vegetable exhibits should be displayed on a paper plate or styrofoam tray.
- Potatoes and root crops should not be washed, but wiped clean.
- Root crops should be cut with 1″ tops.
- The following vegetables are required to be in a Ziploc bag: beans, carrots, cucumbers, cherry tomatoes.
- Harvested grain and seed must be from this year or last year’s crop.
- Small grain sheaves must be stripped of all leaves if headed and all roots removed.
- Sheaves must be 2 1/2″ to 3″ in diameter halfway between butt and head and bound in 3 to 4 places with cord.
- Forage sheaves must be 3 to 4 inches in diameter at the butt and bound at the butt and 2 or 3 other places.
- Each exhibitor may exhibit 1 sample of each different kind of grain in lot 1 and
may exhibit 1 sheave of each kind of grain and forage in lots five and six.
- Each grain sample must be 1 quart in quantity. All other quantities for lots are listed.
Class 1-Fruits and Vegetables
- Beans, Green (3 pods) 19. Peas (3 pods) 31. Watermelon (1)
- Beans, Wax (3 pods) 20. Peppers 32. Winter Squash, any variety (1)
- Beets (3) a. red (3) 33. Apples (3)
- Broccoli (1 head) b. green (3) 34. Blueberries (1 pint)
- Cabbage (1 head) c. yellow (3) 35. Blackberries (1 pint)
- Cantaloupe (1) d. other color (3) 36. Cherries (6)
- Carrots (3) e. jalapeno (3) 37. Chokecherries (1 pint)
- Cauliflower (1 head) 21. Potatoes 38. Crabapples (3)
- Celery (1 bunch) a. red (3) 39. Currants (1 pint)
- Corn (3 ears) b. white (3) 40. Gooseberries (1 pint)
- Cucumbers c. russet (3) 41. Juneberries (1 pint)
- dill, (3) d. other (3) 42. Plums (3)
- small pickling (3) 22. Pumpkin (1) 43. Raspberries (1 pint)
- large slicers (3) 23. Radishes (3) 44. Strawberries (1 pint)
- Dill (3 heads) 24. Rhubarb (3 stalks) 45. Other
- Eggplant (1) 25. Rutabaga (3) 46. Novelty Class
- Garlic (3) 26. Spinach plants (3) a. gourds
- Kohlrabi (3) 27. Summer squash, any variety b. ornamental corn
- Lettuce (1 head) or (3 leaves) a. yellow (1) c. different
- Onions 28. Swiss Chard plants (1) d. unusual shape
- green table (3) 29. Tomatoes e. any other not listed
- yellow globe (3) a. ripe
- white (3) b. green
- bermudas (3) c. cherry
- red (3)
- Parsnips (3)
Class 2-Grain and Forage
- Small grain, any kind 4. Corn (5 ears)
- Soybeans 5. Grain sheaves, any kind
- Sunflowers (1 head) 6. Forage sheaves, any kind
Special Rules and Regulations for Division 6
- All work must be original and produced by the exhibitor.
- Limited to two (2) entries per lot number.
- Children Under Age 5 – Coloring Page
Here is the document for the 2016 open class:
Here is a pdf to print:
Here’s the link to the 2015 Open Class Rules:
We’d love to see a building filled with flowers, veggies and projects – just remember, no fowl friends this year!