Dickey County Fair

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2017 Open Class Rules

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2017openclass

 

GENERAL OPEN CLASS RULES

 

  1. 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.
  2. 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.
  3. Any exhibitor may enter one exhibit per class lot.
  4. 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.
  5. Each exhibitor is responsible for pickup of their exhibits and premiums.
  6. Premiums will be paid at checkout time, which is 4:00 P.M. on Sunday, July 9, 2017.
  7. Premiums will be paid out as follows:
  8. Blue-$3.00
  9. Red-$2.00
  10. White-$1.00
  11. Participant-$ .50
  12. Best of Show-$10.00 per class
  13. Creativity-$10.00 per class
  14. People’s Choice-$10.00 in Photography

 


 

2017 OPEN CLASS EXHIBIT AREAS

 

  1. Baking:

 Yeast Breads and Rolls, Cookies, Cakes, Pies and Candies

 

  1. Hobbies:

Needlework and Crafts, Ceramics, Woodworking, Leathercraft, Silk flower arrangements, Cut flowers, Confectionery Decorating

 

  1. Food Preservation:

Fruit, Vegetables, Jams & Jellies, Relishes & Sauces, Juices, Pickles, Dried Foods

 

  1. Photography:

Black and white, Color, Special Techniques

 

  1. Horticulture and Agronomy:

Fruits and Vegetables, Grain and Forage

 

  1. Artwork:

Oil, Pastels, Pencil, Charcoal, Children Under Age 5 Only – Coloring Page

 

  1. Rabbits and Eggs

 

DIVISION 1-    BAKING

 

Rules and Regulations for Division 1

 

  1. NO packaged or prepared mixes, no commercially frozen dough or pie crusts
  2. 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.
  3. Exhibit whole food items unless a specific number is requested. (rolls, muffins, bars, cookies, etc.)
  4. ALL food exhibits must be safe to eat without refrigeration!
  5. Exhibit all items without frosting unless specified in the lot. (coffee cake)
  6. 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-

  1. White 1.     Apple or Applesauce                                    1.     Cinnamon Rolls-4
  2. Whole Wheat                 2.     Banana                                                          2.     Caramel Rolls-4
  3. Cracked Wheat 3.     Date                                                                                3.     Any other than lots 1-2
  4. Rye                 4.     Pumpkin                                                       4.     Specialty Buns according to rec.
  5. Mixed Grain                 5.     Zucchini                                                        5.     Coffee cake, made with yeast
  6. Sourdough                 6.     Muffins (nut, fruit or both)-4
  7. Fruit                 7.     Muffins, any other-4
  8. Dinner Rolls-white-4 8.     Other
  9. Dinner Rolls-dark-4
  10. Parker House Rolls-4
  11. Clover Leaf Rolls-4
  12. Bread Sticks-4
  13. Fancy Rolls other than lots 11-12

 

Special Rules/Regulations for Bars, Cakes and Pies

 

  1. Cut bars in uniform size for display (approximately 2-1/2” by 2-1/2”).
  2. Remove cakes from pan, place (bottom side up) on a flat, covered cardboard or heavy paper plate.
  3. Do not slice the top of the cake off to make it level when turned over.
  4. All cakes are to be single layered unless specified in lot.
  5. No Graham Cracker Crusts are allowed in the pie class.
  6. Pie recipes using raw eggs (whites or yolks) in the finished product are not allowed.
  7. Baked meringues on the pies are allowed.
  8. Pies should be in disposable pie pan.
  9. All cakes should be a standard 9 inch square or 9 inch round pan.
  10. No cream or custard pies allowed!

 

Class 4-Bars                     Class 5-Cookies                             Class6-Cakes                   Class 7-Pies                                    

Lot-                                         Lot-                                         Lot-                                         Lot-

  1. Brownies-4 1.    Dropped Cookies-4        1.    Angel Food                     1.    Apple
  2. Granola Bars-4 2.    Rolled Cookies-4            2.    Square or Round Cake 2.    Peach
  3. Fruit Bars-4 3.    Molded Cookies-4          3.    Sponge Cake                   3.    Berry
  4. Pumpkin Bars-4 4.    Refrigerator Cookies-4 4.    Jelly Roll                         4.    Mixed Fruit
  5. Other Bars-4 5.    Other Cookies-4             5.    Other cake                      5.    Other Fruit

 

Special Rules and Regulations for Class 8

 

  1. All entries must be homemade
  2. Each entry must be at least 1/2 pound in weight
  3. All caramels and fudges should be cut into 1 inch squares

 

                Class 8-Candies

                Lot-

  1. Caramels                         5.    Peanut Brittle
  2. Pralines                           6.    Fudge
  3. Divinity                           7.    Shaped Mints
  4. Toffee                              8.    Hard Candy

 

 

 

DIVISION  2-HOBBIES

Class-Needlework and Crafts

Lot-

  1. Afghans 11.   Latchhook                                     14.   Candle wicking                                            
  2. Crocheted         a. Wall Hanging                            15.   Comforters                                             
  3. Knitted         b. Rug                                                     a. Full size                    
  4. Baby Afghans         c. Any other                                            b. Baby                         
  5. Crocheted                  12.   Hardanger                                    16.   Quilts                                                             
  6. Knitted                          a.  Tablecloth                                         a.  Full size                                   
  7. Any other afghans                          b.  Placemat                                           b. Baby                           
  8. Baby sweater or sets          c.  Doily                                                  c.  Wall Hanging
  9. Crocheted 13.   Counted Cross Stitch                            d.  Quillow                          
  10. Knitted                                        a.  Framed Wall Hanging                      e.  Any other quilt       
  11. Crocheted Doilies                         b.  Bell Pull                                    17.    Embroidery 
  12. Crocheted Wall Hangings         c.  Placemat                                             a.  Dresser Scarf
  13. Crocheted Tree Ornaments         d.  Luncheon or Table Cloth                b.  Placemat
  14. Any other crocheted item e.  Tree Ornament                                 c.  Table Cloth
  15. Any other knitted item          f.  Sweat Shirt                                        d.  Wall Hanging                         
  16. Crewel Embroidery                            g.  Afghan                                              e.  Any Other                                                        
  17.            Quilt                                         18.    Needlepoint
  18. Full size                                         a.  Wall Hanging                                                                                                                       2. Baby                                              b.  Hanging Ornament
  19. Any other                                      c.  Any Other
  20. Tatting
  21. Any Other Craft Item

 

Class-Ceramics

Glaze not required except in glaze lots

Lot-

  1. C poured – glaze 4.    C poured – dry brushing               7.    C poured – decals
  2. C poured – stain 5.    C poured – chalking                       8.    C poured – wet brushing
  3. C poured – over glaze, underglaze 6.    C poured – air brush                     9.    C poured – other techniques
  4.    Any hand built item

 

 

Class-Woodworking

Lot-

  1. Item under 12 inches tall for decorative purposes                 4.    Item between 12 and 24 inches tall for utilitarian
  2. Item under 12 inches tall for utilitarian purposes                 5.    Item over 24 inches tall for decorative purposes
  3. 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

  1. Item made with use of repetitive stamping 2.    America the Beautiful-patriotic arrangement
  2. Item made with use of carving 3.    New Beginnings-fresh flowers, buds & branches arrange.
  3. Item made with use of combination of techniques 4.    School Spirit-school colors arrangement
  4. 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

  1. Wall Hanging 8.    Monochromatic-flowers/vase of same color w greens
  2. An arrangement 12 inches and under in height 9.    Wild West-cowboy boot arrangement
  3. An arrangement over 12 inches in height 10.   High Style-vertical arrangement
  4. Corsages 11.   Country Beauty-hanging basket of garden flowers**

                                                                                                        ** Flowers may have been planted & grown in basket


 

Class-Cut Flowers

Rules-

  1. Flowers must be grown by the person whose name is on the entry.
  2. Only one exhibit per lot. You may enter as many lots as like.
  3. Exhibits must have exact number of stems indicated, otherwise disqualified
  4. Cut flowers will be judged on uniformity, size, color, stem substance, and foliage.
  5. Exhibitors must furnish containers for display. Fair not responsible for containers.
  6. Junior division will be ages 6 to 12 and preschool ages 5 and under.

Lot-

  1. Asters, 3 stems 14.   Dianthus, 3 stems                                          24.   Phlox, 2 stems
  2. Baby’s Breath, 1 spray 15.   Gaillardia, 3 stems                                        25.   Petunia
  3. Bachelor Buttons, 3 stems 16.   Gladiolas                                                                  a. single flower, 1 spr
  4. Calendula, 3 stems         a. 1 large stalk                                                         b. double flowers, 1 spr
  5. Carnations, 3 stems         b. 1 stalk miniature                                                 c. wave flower, 1 spray
  6. Celosia, 3 stems 17.   Hollyhocks                                                     26.   Roses
  7. Coneflowers         a. 1 stack single flower                                         a. hybrid tea, 1 flower
  8. purple          b. 1 stack double flower                                      b. any other, 1 spray
  9. white 18.   Lantana, one stem                                         27.   Snapdragons
  10. Columbine, 3 stems 19.   Lilies                                                                       a. large, 3 stems
  11. Chrysanthemums, 3 stems         a. aztec lily, 1 stem                                                b. miniature, 3 stems
  12. Cosmos, 3 stems b. daylily, 3 stems                                          28.   Sweet Peas
  13. Dahlias c. tiger lily, 1 stem                                                 a. perennial, 3 stems
  14. dinner plate, 1 stem         d. any other                                                            b. annual, 6 flowers
  15. any other, 3 stems 20.   Marigolds                                                       29.   Sweet William, 3 hds
  16. Daisies a. 1 large flower                                             30.   Sunflowers, 3 stems
  17. shasta, 3 stems         b. any other, 3 stems                                     31.   Verbena, 3 stems
  18. painted, 3 stems 21.   Nasturtium, 3 stems                                      32.  Yarrow, 3 same color hd
  19. any other, 3 stems 22.   Pansies, 3 stems                                             33.   Zinnia

13 .Delphinium, 1 stem                         23.   Johnny Jump Ups, 3 stems                                  a. thumbelina, 3 stems

  1.                                        cactus, 3 stem
  2. standard, 3 stems
  3. giant, 1 flower
  4. Other

 

                                                                                                                                         

                                                                                                               

 

 

 

Class-Confectionery Decorating

Rules-

  1. Decorated item may be purchased or homemade. Judging will be based on creativity, artistry, NOT taste.
  2. Item MUST be decorated by exhibitor, using any methods.

 

Lot –

  1. Cake
  2. Cookie
  3. Cupcake
  4. Any other

               

                                                                                               

 

 

 

 

 

      

DIVISION 3-FOOD PRESERVATION

 

Special Rules and Regulations for Division 3

 

  1. 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.)
  2. 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.
  3. All jars must be filled to at least 1/2 inch from the top of the jar.
  4. Dried food exhibits should be displayed on a heavy paper plate, covered with a resealable plastic bag or a sealable jar.
  5. Dried food exhibits should have labels describing contents.

 

 

Class 1-Fruit                     Class 2-Vegetables      Class 3-Jams and Jellies         Class 4-     

Relishes/Sauces            

Lot-                                         Lot-                                         Lot-                                                         Lot-

  1. Pears 1.    Beans                               1.    Jam (made with bits of fruit)        1.    Corn relish
  2. Peaches, halves a.  Green, cut                  2.    Jelly (made with fruit juice)          2.    Hotdog relish
  3. Apricots        b.  Yellow, cut                 3.    Preserves (pulp, nuts or rind)       3.    Salsa
  4. Other than named 2.    Tomatoes                                                                                        4.    Green tomato relish
  5.   Juice pack                                                                                 5.    Other than named
  6.   Whole                                                                                       
  7. Beets                                                                                                               
  8.   Small                                                                                        
  9.   Large, cut                

 

Class 5-Juices                                Class 6-Pickles                                               Class 7-Dried Foods                                    

Lot-                                                         Lot-                                                         Lot-

  1. Apple 1.    Beet                                                 1.    4 pieces of fruit leather, identify
  2. Grape                                             2.    Mock apple rIng                            2.    1/4 cup of dried vegetables, id.
  3. Rhubarb 3.    Cucumber, dill                               3.    2 tablespoons Herbs, identify
  4. Berry 4.    Cucumber, sweet                           4.    1/2 cup dried fruit, identify kind
  5. Tomato 5.    Bread & butter                               5.    4 pieces of meat jerky, identify
  6. Other than named above 6.    Watermelon, no coloring
  7. Pickled vegetables, labeled
  8. Other than named above

 

 

 

 


 

DIVISION 4-PHOTOGRAPHY

 

Special Rules and Regulations for Division 4

 

  1. All photographers must be Amateurs, NO Professional photographers!
  2. Each entry must be your own work.
  3. Only one entry per lot number.
  4. In classes 1, 2 and 3, all photographs must be matted or framed. Frames or mattes are not judged.
  5. In classes 1, 2 and 3, all pictures must be no smaller than a 5″x7″ or no larger than a 16″x20″.
  6. Place a label, supplied at check-in, on the back of the picture with name and lot number.
  7. 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-

  1. People 1.   People                                               1.   Multiple exposures
  2. Landscape 2.   Landscape                                       2.   Digitally altered
  3. Floral 3.   Floral                                                3.   Other techniques***
  4. Animals 4.   Animals                                            ***Give brief description
  5. Any other 5.   Any other

 

DIVISION 5-HORTICULTURE/AGRONOMY

 

Special Rules and Regulations for Division 5

 

  1. Fruit and vegetable exhibits should be displayed on a paper plate or styrofoam tray.
  2. Potatoes and root crops should not be washed, but wiped clean.
  3. Root crops should be cut with 1″ tops.
  4. The following vegetables are required to be in a Ziploc bag: beans, carrots, cucumbers, cherry tomatoes.
  5. Harvested grain and seed must be from this year or last year’s crop.
  6. Small grain sheaves must be stripped of all leaves if headed and all roots removed.
  7. Sheaves must be 2 1/2″ to 3″ in diameter halfway between butt and head and bound in 3 to 4 places with cord.
  8. Forage sheaves must be 3 to 4 inches in diameter at the butt and bound at the butt and 2 or 3 other places.
  9. 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.

  1. Each grain sample must be 1 quart in quantity. All other quantities for lots are listed.

 

Class 1-Fruits and Vegetables

Lot-

  1. Beans, Green (3 pods) 19.   Peas (3 pods)                                 31.   Watermelon (1)
  2. Beans, Wax (3 pods) 20.   Peppers                                          32.   Winter Squash, any variety (1)
  3. Beets (3)         a.  red (3)                                        33.   Apples (3)
  4. Broccoli (1 head)                                         b.  green (3)                                    34.   Blueberries (1 pint)
  5. Cabbage (1 head)         c.  yellow (3)                                   35.   Blackberries (1 pint)
  6. Cantaloupe (1)         d.  other color (3)                          36.   Cherries (6)
  7. Carrots (3)         e.  jalapeno (3)                               37.   Chokecherries (1 pint)
  8. Cauliflower (1 head) 21.   Potatoes                                          38.   Crabapples (3)
  9. Celery (1 bunch)                         a. red (3)                                         39.   Currants (1 pint)
  10. Corn (3 ears)         b. white (3)                                     40.   Gooseberries (1 pint)
  11. Cucumbers                         c. russet (3)                                    41.   Juneberries (1 pint)
  12. dill, (3)         d. other (3)                                     42.   Plums (3)
  13. small pickling (3) 22.   Pumpkin (1)                                   43.   Raspberries (1 pint)
  14. large slicers (3) 23.   Radishes (3)                                   44.   Strawberries (1 pint)
  15. Dill (3 heads) 24.   Rhubarb (3 stalks)                        45.   Other
  16. Eggplant (1) 25.   Rutabaga (3)                                  46.   Novelty Class
  17. Garlic (3) 26.   Spinach plants (3)                                 a.  gourds
  18. Kohlrabi (3) 27.   Summer squash, any variety                b. ornamental corn
  19. Lettuce (1 head) or (3 leaves)         a.  yellow (1)                                          c. different
  20. Onions 28.   Swiss Chard plants (1)                         d. unusual shape
  21. green table (3) 29.   Tomatoes                                               e.  any other not listed
  22. yellow globe (3)         a.  ripe
  23. white (3)         b.  green
  24. bermudas (3)                         c.  cherry
  25. red (3)
  26. Parsnips (3)

 

Class 2-Grain and Forage

Lot-

  1. Small grain, any kind 4.   Corn (5 ears)
  2. Soybeans 5.   Grain sheaves, any kind
  3. Sunflowers (1 head) 6.   Forage sheaves, any kind

 

DIVISION 6-ARTWORK

 

Special Rules and Regulations for Division 6

 

  1. All work must be original and produced by the exhibitor.
  2. Limited to two (2) entries per lot number.

 

Lot –

  1. Oil
  2. Pastels
  3. Pencil
  4. Charcoal
  5. Children Under Age 5 – Coloring Page
  6. Other

 

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Author: wagfarms

Mom to 4 busy boys and passionate about all things agriculture!

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