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Open Class Rules Garfield County Fair

Published by Garfield County, Colorado, 2015-06-30 13:21:27

Description: Open Class Rules Garfield County Fair Colorado

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2WelcomeThe Open Class departments of the Garfield County Fair & Rodeo give valley residents the opportunity tobrag and say, “See what I can do!”Adults and children have the opportunity to enter exhibits in categories ranging from cake decorating tocut flowers, from home canning to wood carving.Exhibits are judged on their own merit by a professional judge. First, second, and third place ribbons areawarded at the discretion of the judge.Premiums are paid in each department. A. FINE ARTS Grand Champion - $10B. QUILTING Best of Fair - $6C. NEEDLEWORK First Place - $3D. CRAFTSE. FOOD PRESERVATION Second Place - $2F. BAKED GOODS Third Place - $1G. FLORICULTUREH. FLORAL ARRANGEMENTSI. NOXIOUS WEED DISPLAYJ. FIELD CROPSK. HORTICULTURE - FRUITL. HORTICULTURE – VEGETABLESM. SPECIAL CONTESTSPre-registration is Superintendenthighly encouraged of Open ClassSubmit your entry forms by July 30, 2015. Mary Jane HangsEmail: [email protected] [email protected]: Garfield County Fair & Rodeo, 201 8thStreet, Glenwood Springs, CO 81601 970-876-2271Fax: 970-384-5009 Fair Coordinator Doreen Herriott [email protected] 970-945-1377, extension 4002

3Open Class General Rules1. All residents of Garfield County and adjoining 12. 4-H club members and other youth are counties are invited to exhibit at the Garfield encouraged to enter in open classes. Items County Fair & Rodeo. entered in 4-H are not allowed to show in the open class since 4-H exhibits can now win2. Each department has individual rules premiums. regarding age of exhibitors. 13. The Garfield County Fair & Rodeo and its3. All entries must be made by close of entry agents are not responsible for theft of or time. No late entries will be accepted. damage to exhibits.4. Pre-registration is highly encouraged. The 14. All main departments will have age divisions Open Class exhibits continue to grow each as follows. year. The dedicated volunteer staff can keep Division# Description things running smoothly if exhibitors pre-enter 1 Youth – 18 Years & Under by July 30, 2015. Submit entry to dherriott@ 2 Adult – 19 to 79 years of age garfield-county.com or mail to Garfield County 3 Senior – 80 Years & Over Fair & Rodeo, 201 8th Street, Glenwood Some departments, sections, and classes Springs, CO 81601 or fax 970-384-5009 may have special age categories.5. Entry tags will be available at the CSU 15. Special contests will have age divisions as Extension office after July 1 for those stated in their individual rules. exhibitors who would like to fill out their tags prior to fair. 16. First, second, and third place ribbons will be awarded in each class at the discretion of the6. Entry tags must have the same exact name on judge. the entry form and good telephone number. 17. A best of fair ribbon may be awarded per7. Classes may be created or combined at the department section at the discretion of the discretion of the superintendent or judges. judge.8. Any articles not picked up during official 18. A grand champion ribbon may be awarded in check-out hours shall forfeit all premiums. a department at the discretion of the judge.9. Each exhibitor may make no more than five 19. All articles must be entered in the name of the entries in each section of each department maker. (example: exhibitor may enter a total of five entries in Section 1 Cookies under Baked 20. No article previously shown is eligible to be Goods). shown again.10. Exhibitors may make two entries in each 21. If more than three of a kind not previously class (example: exhibitor may enter 5 different listed are entered, a new class can be classes of cookies and 2 different entries formed at the discretion of the department in class 101 – Bar Cookies), and may only superintendent. receive two premiums in any individual class.11. Entries must be variety named.

4Open Class ScheduleMonday, August 312 – 6 pm - Entries accepted in all divisions. Fine Arts entries MUST be entered during this time.Tuesday, August 47 - 11:30 am – Entries accepted for Needlework and Crafts7 am - 6 pm – Entries accepted for Floriculture, Floral Arrangements, Noxious Weeds, Field Crops, Hor-ticulture, Baked Goods and Food Preservation10:00 am – Judging for Quilting and Fine Arts12:00 pm – Judging for Needlework and CraftsWednesday, August 57 - 9 am – Entries accepted for Food Preservation7 - 11:30 am – Entries accepted for Baked Goods, Floriculture, Floral Arrangements, Noxious Weeds,Horticulture and Field Crops9 am – Judging begins for Food Preservation12 pm – Judging for Floriculture, Floral Arrangements, Noxious Weeds, Horticulture and Field Crops12:30 pm – Judging begins for Baked Goods2 - 7:00 pm – Entries accepted for Commissioners Cookie Jar Contest, Apple Pie Contest, andGingerbread Creation ContestThursday, August 68 - 11:30 am – Entries accepted for Commissioners Cookie Jar Contest, Apple Pie Contest, andGingerbread Creation Contest12:30 pm – Judging for Apple Pie1 pm – Judging Commissioner Cookie Jar1 pm – Judging GingerbreadSunday, August 911 am - 2 pm – Check out time and premiumpayoutArticles not picked up during official check-outhours shall forfeit all premiums.

5fine arts Dept. AFINE ARTS SPECIAL RULESEntries close at 6:00 pm Monday, August 3 (see Open Class schedule for complete entry times)in the South Exhibit hall. Judging begins at 12:00 pm Tuesday August 4. All entries are releasedbetween 11:00 am and 2:00 pm Sunday, August 9, 2015. NO EXCEPTIONS1. Each exhibitor is entitled to enter a total of two pieces per class (example: exhibitor may enter two still life acrylic paintings in Class 101).2. All entries should be titled and are required to have the artist’s name, address, age group, medium used, class number, subclass, and price (if for sale) clearly printed and attached to the back of each entry.3. No works previously shown at the Garfield County Fair & Rodeo can be shown again.4. All works of art and photography must be framed in suitable material with screw-eyes and wire in place and ready for hanging. Oil/acrylic work must be dry and framed. Each entry must have an adequate hanger for the weight of the picture. Over-sized entries must provide their own easel.5. No sawtooth hangers, and no tape or string. Entries without proper hangers as described in rule 4 may not be accepted for exhibition!6. Exhibitors will be asked to place any three-dimensional pieces weighing more than fifteen pounds in position for the duration of the fair.7. The fine arts committee reserves the right to change any entries and place them in proper categories.8. It will be left to the discretion of the department superintendent to add or combine classes if there is less or more than three entries by three exhibitors.9. Though every effort will be made to secure items in the Exhibit Hall, Garfield County Fair & Rodeo and its representatives will not be responsible for any lost or damaged art exhibits or personal items. Exhibits will be on display in the South Exhibit Hall of the fairgrounds.10. Exhibitors must designate on entry form their age division and whether they are an amateur, advanced, or professional, for each media type. Amateur – everyday photographer, this is the majority of the entries. Advanced – occasionally uses various enhancing techniques. Professional – often sells/displays photos. Uses various enhancing techniques.11. Age groups: 12. Other media in fine arts class may include: Preschool Oils Elementary School Acrylics Middle School Water color High School Crayon Adult Colored pencil Senior 65 to 8013. Senior 80 or over Colored markers Pen and ink Other media A People’s Choice Award will be selected from the classes within the Fine Arts department. The People’s Choice Award is selected by popular vote. Vote for your favorite Fine Arts exhibit through Friday during the week of the fair in the South Exhibit Hall. A $20.00 premium will be offered for the People’s Choice Award winner.

6Class DescriptionsSECTION 1 ART SECTION 2 PHOTOGRAPHY 101 Acrylic 201 Color film 102 Charcoal 202 Black and white film 103 Oil 203 Color digital 104 Watercolor 204 Black and white digital 105 Pen and ink 205 Enhanced digital 106 Pencil Subclass 107 Pastel a. Scenic 108 Three-dimensional art b. People 109 Mixed media c. Animal 110 Crayon and Marker d. Birds Subclass e. Insects a. Landscape f. Action b. Nature g. Miscellaneous c. Still life h. Nature d. Non-human i. Still life e. Portraits j. Portraits f. Abstract k. Non-human g. Action Example entry tag: 201a - Color film scenicExample entry tag: 101a - Acrylic landscape

7QUILTING Dept. BQUILTING SPECIAL RULESNEW THIS YEAREntries close at 6:00 pm Monday, August 3 (see Open Class schedule for complete entry times)in the South Exhibit hall. Judging begins at 10:00 am Tuesday August 4. All entries are releasedbetween 11:00 am and 2:00 pm Sunday, August 9, 2015. NO EXCEPTIONS1. Each entry must have been made and/or completed in the last 2 years, and not previously shown at the Garfield County Fair & Rodeo.2. There will be a Grand Champion quilt.3. Colorado Quilting Council may recognize a Judge’s Choice, First Time Competition, and CQC Award of Excellence. Monetary awards may be included.4. For an excellent reference of judging criteria for quilts and quilted projects, please read the newly revised “Colorado Quilting Council Competition Handbook” available from CQC for $3 plus postage.5. Special Prize: The Colorado Quilting Council may also award a special $25 prize and Ribbon for First Time Competition Entry. Please be sure to specify on your entry form if you are entering a Quilt for the first time. A Colorado Quilting Council (CQC) ribbon will be pinned on the winning quilt, selected by a CQC judge. The award winner will receive a check by postal mail from the CQC.

8Definitions: Miniature Quilts – scaled down version of a largerQuilt – a fabric sandwich held together with hand quilt; 16” square or lessor machine quilting stitches or ties Home Accessories – pillows, placemats, hot1 Person Quilt – quilt made entirely by the pads, etc.exhibitor Quilted Fashions – clothing, fashion accessories,2 Person Quilt- quilt top made by the exhibitor and bags and totesquilted by another personBed Quilt – intended for use on bed, includingbaby and lap quiltsWall Quilt – intended for display on a wall andshould have a sleeve or hanging devicePieced Quilt – hand or machine piecing is theprimary technique of construction, may have smallamounts of other techniques or embellishmentsAppliqué Quilt – hand or machine appliqué is theprimary technique of construction, may have smallamounts of other techniques or embellishmentsMixed Technique – must have 2 or moretechniques; piecing, appliqué, embroidery, etc.Group Quilt – quilts where 3 or more peoplecontributed to making the quilt top and/or quiltingKit/Block of the Month Quilt – any quilt madefrom a precut kit or made with “Block of the Month”pattern packets in which the fabrics were suppliedto the quiltmakerFound and Finished – old or vintage quilt topmade by another and finished by the exhibitorRepurposed/Recycled – made from textiles thathad a previous “life” - jeans, dresser scarves, oldquilts, dishtowels, etc.Tied Quilt – yarns, ribbons, carpet thread, etc., areused to combine quilt sandwichRaggy Quilt – seams are on the outside andclipped so they will frayOriginal Art Quilt – an original design of thequiltmaker and made entirely by the exhibitor

9SECTION 1 ONE PERSON QUILTS Wall Quilts 116 Hand pieced/hand quiltedBed Quilts 117 Hand pieced/home machine quilted 101 Hand pieced/hand quilted 116 Hand pieced/hand quilted 102 Hand pieced/home machine quilted 118 Hand pieced/longarm quilted 103 Hand pieced/longarm quilted 119 Machine pieced/hand quilted 104 Machine pieced/hand quilted 120 Machine pieced/home machine quilted 105 Machine pieced/home machine quilted 121 Machine pieced/longarm quilted 106 Machine pieced/longarm quilted 122 Hand appliquéd/hand quilted 107 Hand appliquéd/hand quilted 123 Hand appliquéd/home machine quilted 108 Hand appliquéd/home machine quilted 124 Hand appliquéd/longarm quilted 109 Hand appliquéd/longarm quilted 125 Machine appliquéd/hand quilted 110 Machine appliquéd/hand quilted 126 Machine appliquéd/home machine quilted 111 Machine appliquéd/home machine quilted 127 Machine appliquéd/longarm quilted 112 Machine appliquéd/longarm quilted 128 Mixed technique/hand quilted 113 Mixed technique/hand quilted 129 Mixed technique/home machine quilted 114 Mixed technique/home machine quilted 130 Mixed technique/longarm quilted 115 Mixed technique/longarm quilted

10SECTION 2 TWO PERSON QUILTS 314 Original design/Art Quilts 315 Miniature QuiltsBed Quilts 316 Table Runners & Table Toppers 201 Hand pieced/hand quilted 317 Home Accessories 202 Hand pieced/home machine quilted 318 Quilted Fashions 203 Hand pieced/longarm quilted 204 Machine pieced/hand quilted SECTION 4 YOUTH CLASSES: 205 Machine pieced/home machine quilted ANY QUILT, ANY TECHNIQUE, 206 Machine pieced/longarm quilted ANY SIZE 207 Hand appliquéd/hand quilted 208 Hand appliquéd/home machine quilted 401 - 7 years and under 209 Hand appliquéd/longarm quilted 402 - 8 - 13 years 210 Machine appliquéd/hand quilted 403 - 14 - 18 yeavrs 211 Machine appliquéd/home machine quilted 212 Machine appliquéd/longarm quilted 213 Mixed technique/hand quilted 214 Mixed technique/home machine quilted 215 Mixed technique/longarm quiltedWall Quilts 216 Hand pieced/hand quilted 217 Hand pieced/home machine quilted 218 Hand pieced/longarm quilted 219 Machine pieced/hand quilted 220 Machine pieced/home machine quilted 221 Machine pieced/longarm quilted 222 Hand appliquéd/hand quilted 223 Hand appliquéd/home machine quilted 224 Hand appliquéd/longarm quilted 225 Machine appliquéd/hand quilted 226 Machine appliquéd/home machine quilted 227 Machine appliquéd/longarm quilted 228 Mixed technique/hand quilted 229 Mixed technique/home machine quilted 230 Mixed technique/longarm quiltedSECTION 3 OTHER QUILTCATEGORIES 301 Group Quilts 302 Crazy Quilts 303 Yo-Yo Quilts 304 Cathedral Quilts 305 Whole Cloth Quilts 306 Hand Embroidered Quilts 307 Machine Embroidered Quilts 308 Kit/Block of the Month Quilts 309 Found and Finished Quilts 310 Repurposed/Recycled Quilts 311 T-Shirt Quilts 312 Tied Quilt 313 Raggy Quilt

11NEEDLEWORK Dept. CNEEDLEWORK SPECIAL RULESEntries close at 11:30 am Tuesday, August 4 (see Open Class schedule for complete entry times)in the South Exhibit hall. Judging begins at 12:00 pm Tuesday August 4. All entries are releasedbetween 11:00 am and 2:00 pm Sunday, August 9, 2015. NO EXCEPTIONS1. For an excellent reference of judging criteria for crafts, clothing construction, quilts, and more, please visit the CSU Extension office to obtain 4-H Project score sheets. These guidelines for youth are highly applicable for adult Needlework projects.2. First, Second, and Third place ribbons will be awarded in each class if the entries deserve such merit. A Best of Fair ribbon will be awarded to the following exhibit at the discretion of the judge: Afghan, Clothing, Cross Stitch, Knitting, Crochet, Needlepoint, and Embroidery. Premiums will be paid for first, second, and third.3. All articles must be entered in the name of the maker.4. Only two entries will be made in any one class by an exhibitor.5. No article previously shown is eligible to be shown again.6. 4-H members are welcome and encouraged to enter in the Open Classes. Items entered in 4-H are not allowed to show in the open class since 4-H exhibits can now win premiums.Class DescriptionsSECTION 1 KNITTING SECTION 5 EMBROIDERY 101 Home accessories 501 Home accessory 102 Garment 502 Clothing article 103 Toys, doll clothes 503 Embroidered sampler 104 Any other hand-knit Item 504 Pillow cases 105 Machine knit items 505 Any other embroidery 106 Best knitted article by person over 80 107 Best knitted article by youth age 9-18 SECTION 6 COUNTED CROSS STITCHSECTION 2 CROCHET 601 Pictures – small, up to 12 Inches 201 Home accessories 602 Pictures – large, over 12 Inches 202 Garment 603 Cross stitch sampler 203 Toys, doll clothes 604 Article with stamped cross stitch 204 Any other crochet Item 605 Original cross stitch design 205 Best crocheted article by a person over 80 606 Clothing article, cross stitch 206 Best crocheted article by a youth age 9-18 607 Luncheon or tablecloth 207 Period doll 608 Other cross stitch article 208 Doily under 14” 209 Doily over 14” SECTION 7 MACHINE EMBROIDERYSECTION 3 AFGHANS 701 Pot holder 301 Knitted 702 Kitchen towel 302 Crocheted 703 Bath towel 303 Mile A Minute 704 Apron 304 Any other afghan 705 Sweatshirt 706 Other clothingSECTION 4 TATTING 707 Pillows 708 Any other 401 Tatted sets 402 Tatted accessory 403 Tatted doily 404 Other tatted articles

12SECTION 8 OTHER EMBROIDERY SECTION 11 FELTING 801 Any other long stitch article 1101 Felted useful articles 802 Any other crewel embroidery pictures 1102 Felted wearable articles 803 Any other crewel embroidery article 1103 Felted artistic articles 804 Any other candle wicking article 805 Any other machine embroidery article SECTION 12 HOLIDAY 806 Any other chicken scratch article 807 Any other hardanger embroidery article 1201 Knitted holiday Items 808 Any other counted thread embroidery article 1202 Crochet holiday Items 809 Any other drawn thread embroidery article 1202 Holiday afghans 810 Any other needlepoint picture 1203 Tatted holiday items 811 Any other needlepoint article 1204 Quilted holiday items 812 Machine Embroidery 1205 Embroidered holiday items 813 Silk Ribbon Embroidery 1206 Counted cross stitch holiday items 1207 Other needlework holiday itemsSECTION 9 OTHER NEEDLEWORK 1208 Holiday wall hangings 1209 Holiday clothing items 901 Any other bead work 1210 Holiday felted items 902 Any other plastic canvas article 903 Any other loom weaving SECTION 13 NON-QUILTED 904 Any other hand weaving WALLHANGINGS 905 Rugs, braided 906 Rugs, latch hooked (Must have sleeve or hook for hanging) 907 Rugs, any other 1301 Machine pieced 908 Any other hooked article 1302 Hand pieced 909 Any other latch hooked article 1303 Machine pieced 910 Any other soft sculpture article 1304 Hand pieced 911 Any other hand applique article 1305 Embroidered 912 Any other, not mentioned 1306 Appliquéd 1307 Miniature quilt wall hanging, 14” or lessSECTION 10 CLOTHING 1308 Group project 1309 Any other wall hanging, 14” or under 1001 Infant’s clothing 1310 Any other wall hanging, 14” or larger 1002 Child’s clothing 1003 Women’s clothing SECTION 14 RECYCLED 1004 Formal wear 1005 Men’s clothing 1401 Clothing 1006 Adult’s ensemble (2, 3 or 4 pieces) 1402 Needlework 1007 Jacket or coat 1403 Household 1008 Sleepwear & intimates 1009 Apron 1010 Household items 1011 Sewn stuffed toy 1012 Costume 1013 Accessories 1014 Handmade useful household articles 1015 Any other sewn clothing articles

13CRAFTS Dept. DCRAFTS SPECIAL RULESEntries close at 11:30 am Tuesday, August 4 (see Open Class schedule for complete entry times)in the South Exhibit hall. Judging begins at 12:00 pm Tuesday August 4. All entries are releasedbetween 11:00 am and 2:00 pm Sunday, August 9, 2015. NO EXCEPTIONSExhibitors under 14 should designate “Youth” on entry tag. Jewelry needs to be mounted and displayready to be judged. Lego entries should be submitted on a Lego type base affixed to wood or foam coreboard. Lego entries should be solidly constructed (not heavy or too fragile) to allow for display. Legoentries must be an original design which is authentic, not copied or imitated. No licensed, publisheddesigns, patterns, or sets can be used for Lego entries.Class DescriptionsSECTION 1 CRAFTS 101 Raku 102 Decoupage 103a Stained glass, any leaded window 103b Stainved glass, any leaded accessory 103c Stained glass, any leaded youth entry 104 Stained glass, any foiled 105 Leather, clothing article 106 Leather, accessory article 107 Any other leather work 108 Jewelry 109 Metal art 110 Wood carving 111 Wood burning 112 Wood working 113 Glass decorated 114 String or wire art 115a Rock article: adult 115b Rock article: youth 116 Shell article 117 Soft toy, not a doll 118 Child’s toy, handmade 119 Macramé 120 Tole painting 121 Artificial flowers, any display 122 Dried flowers, any display 123 Seasonal or party decorations 124 Pine cone art 125 Padded photo albums or frames 126 Fly tying 127 Tile inlay 128 Stepping stones 129 Handmade soaps or cosmetics 130 Wreaths 131 Creative gifts for specific occasions (wedding, births, etc.) 132 Recycle art – Senior (made from cans, bottles, plastic bags, etc.) 133 Recycle art – Youth (made from cans, bottles, plastic bags, etc.) 134 Recycle art – Adult (made from cans, bottles, plastic bags, etc.) 135 Painted items 136 Candles 137 Scrap booking 138 Beading 139 Any other craft, not listed above

14SECTION 2 TEXTILE PAINTING SECTION 5 CERAMICS 201 Place mats (set of four) Earthenware, Stoneware, Porcelain 202 Pillowcases, pair 501 Mugs and cups 203 Quilt 502 Plates and platters 204 Tablecloth 503 Bowls 205 Pictures 504 Vases 206 Clothing (sweatshirts, t-shirts, aprons etc.) 505 Lidded vessels 207 Any other, not listed above 506 Other functional pottery 507 Dolls and toysSECTION 3 DOLLS - HANDMADE 508 Ornaments and decorative items 509 Abstract 301 Period doll only 510 Other sculptural pottery 302 Period doll with clothes (handmade) 303 Porcelain doll (not a figurine) only SECTION 6 UNIQUE 304 Porcelain doll (not a figurine) with clothes (personally made) 600 Classes to be decided as entered 305 Apple head 306 Rag SECTION 7 LEGO CREATION 307 Wooden 308 Doll clothing, not knitted or crocheted Examples: transportation, people, animals, 309 Any doll made by a youth under 14 building, and any other. 310 Other dolls, not listed above 701 Youth six years and underSECTION 4 HOME FURNISHINGS 702 Youth seven to thirteen years 703 Youth 14 to 18 years 401 Refinished piece of furniture 704 Lego creations – adults 402 Handmade piece of furniture 403 Accessory (lamp, bookends, clock, etc.) 404 Baskets 405 Wall art 406 Other

15FOOD PRESERVATION Dept. EFOOD PRESERVATION & WINE SPECIAL RULESEntries close at 9:00 am Wednesday, August 5 (see Open Class schedule for complete entrytimes) in the South Exhibit hall. Judging begins at 9:00 am Wednesday August 5. All entries arereleased between 11:00 am and 2:00 pm Sunday, August 9, 2015. NO EXCEPTIONS1. The Food Preservation Division will be supervised by Master Food Safety Advisor volunteers fromColorado State University Extension in Garfield County. Contact CSU Master Food Safety Advisors at970-625-3969.2. Products exhibited must have been prepared since the 2014 fair, in the most recent season ofproduction.3. All preserved foods must be processed according to the latest USDA recommendations - refer to thecurrent recipes, instructions and guidelines provided by Colorado State University Extension, NationalCenter for Home Food Preservation, and/or Jarden Home Brands (Ball® and Kerr®). The same is true ofall dried foods. Refer to publication Drying Foods, Dehydrating Fruits, Vegetables, Leathers, and Jerkies.You may reach the Garfield County CSU Extension Office at 970-625-3969. www.ext.colostate.edu,www.nchfp.uga.edu, www.freshpreserving.com4. Any food exhibits may be tested to the satisfaction of the judge. Wine, jellies, butters, jams andpreserves, pickles and spice products, and dried products may be opened and tasted.5. No food item which would not be safe to eat at time of judging or which needs refrigeration will beaccepted.6. Standard canning jars must be used. Canned products must be displayed in canning mason jars, jelliesin mason jelly jars, or canning mason jars and use a two-piece canning lid. Frozen jams must be in see-through freezer containers.7. Rings should be loosened.8. No jelly glasses or paraffin on jellies will be allowed. No open kettle items will be allowed.9. Dried products accepted in decorative jars.10. Dried division is to include foods dried according to the latest USDA recommendations. Foods shouldbe dried in a dehydrator or oven, according to an approved recipe. Recipe must be provided for all jerkies.11. All preserved foods must be labeled with the name of the product, date processed, method ofprocessing, processing time, pounds per pressure, elevation level (refer to sample label), and recipesource. Recipe must be attached for salsas, seasoned tomato sauces, and spaghetti sauces. Labels areavailable from Garfield County Master Food Safety Advisor volunteers, via the CSU Extension Office andat local farmers markets.12. Canned vegetables, meats, soups, and low acid foods must be pressure canned.13. If more than three of a kind not previously listed are entered, a new class can be formed, at thediscretion of the superintendent.14. Food Preservation sample entries:Peaches - Hot Packed Green Beans ApricotsBoiling water bath Hot pack, 1/2 tsp. salt Dehydrator dried, 8 hoursCanned 35 minutes at 5,000 feet Pressure canned at 12 1/2 pounds Recipe: CSU ExtensionRecipe: Ball Blue Book 30 minutes at 5,000 feet Fact SheetSeptember 2014 Recipe: So Easy to Preserve July 2014 July 2014

16Class DescriptionsCANNED FRUITS/VEGETABLES/MEATS SSEOCUTPISON 3 CANNED MEATS ANDJUDGING CRITERIAQuality - distinct, uniform pieces All canned meats and soups must be pressureLiquid - clear, properly filled canned. All entries must be labeled with processingColor - natural, not faded or unnaturally bright method, time, pounds pressure, recipe source, etc.Preparation – follows tested recipe guidelinesPack - full, attractive, practical, proper head 301 Jar any variety Meat - pressure cannedspace 302 Jar any variety Fish - pressure cannedContainer - clean, suitable, neat label 303 Jar any variety Soup- pressure canned 304 Jar any variety Stew- pressure cannedSECTION 1 CANNED FRUITS SECTION 4 WINEAll items must be water bath processed. All entries Professional Winemaker entries will be judgedmust be labeled with processing method, time, separately from Hobby Winemaker entries.elevation, recipe source, etc.Examples: berries, peaches, pie filling, and any JUDGING CRITERIAfruit that can be canned. 1. Bottles must be labeled with: (a) beginning date (b) racking dates (c) bottling date. 101 Apricots 2. Wine judged on clarity, bouquet, and taste. 102 Apples 3. Wines will be divided according to Fruit flavor. 103 Apple sauce Each subclass will be further divided according to 104 Berries fruit flavor. 105 Sweet Cherries 4. Classes will be added upon discretion of foods 106 Pie Cherries superintendent. 107 Peaches 5. No soda bottles accepted unless they have 108 Pears screw tops. 109 Plums 6. Label exhibit giving date, flavor, herbs, etc. and 110 Any other Fruit method used. 111 Pie Filling 7. Label exhibit: when bottled, how long aged 112 Fruit Juice CLASS DESCRIPTIONSECTION 2 CANNED VEGETABLES 401a Grape wine – from scratchAll items must be pressure canned. Exception: 401b Grape wine – from kittomatoes canned with added acid may be water 401c Grape wine – partial kitbath processed. All entries must be labeled with 402a Other fruit wine – from scratchprocessing method, time, pounds pressure, recipe 402b Other fruit wine – from kitsource, etc. 402c Other fruit wine – partial kitExamples: Tomatoes, Green Beans, Stews, Soups, 403a Dessert wine – from scratchand any vegetables that can be canned. 403b Dessert wine – from kit 403c Dessert wine – partial kit 201 Asparagus 404a Other wine – from scratch 202 Green Beans 404b Other wine – from kit 203 Dried Beans 404c Other wine – partial kit 204 Beets 405a Sherry – from scratch 205 Carrots 405b Sherry – from kit 206 Corn 405c Sherry – partial kit 207 Peas 406 Vinegar, any variety 208 Greens 407a Beer – mash 209 Pumpkins 407b Beer – partial mash 210 Squash 407c Beer - kit 211 Onions 408 Cordials, any variety 212 Peppers 213 Potatoes 214 Sweet Potatoes 215 Mushrooms 216 Tomatoes 217 Any other Vegetable

17JELLIES, JAMS, BUTTER & PRESERVIES SECTIONDEFINITIONSAll items must be water bath processed. All entries 500 Jelliesmust be labeled with processing method, time, 600 Jamselevation, recipe source, etc. 700 Freezer JamsJellies: Texture - tender, firm enough to hold angle 800 Butterwhen cut, smooth. Appearance - color, clarity, 900 Preservescontainer. Flavor - natural, pleasing sweetness. 1000 ConservesPreparation – follows tested recipe guidelines. 1100 Marmalade 1200 Syrup 1300 HoneyJams: Fruit cooked with water and sugar with no SUBCLASSregard to preserving the shape of the fruit. Frozen Example Entry Tag: 500a Grape Jellyjams must be in see-through containers.Preserves: Fruit may be whole or cut in uniform a. Grapepieces with a clear syrup. Original shape of b. Applesections should preserved. Product should be c. Minttender and saturated with syrup. d. Choke CherryButters: Made from fruits containing a larger e. Plumportion of the fleshy materials. Seeds and skins are f. Strawberrydiscarded. The mixture is smoother than the jam g. Raspberrymixture. h. ApricotsConserves: Thin slices or small pieces of fruit i. Pearsuspended in jelly-like syrup. Usually containing j. Rhubarbmore than one fruit with the addition of nuts and k. Crabappleraisins, etc. l. CranberryMarmalades: Soft fruit jellies containing small m. Blueberrypieces of fruit or peel evenly suspended in the n. Cherrytransparent jelly.No Jelly Glasses or Paraffin seals. No open kettle SECTION 14 PICKLES & SPICEprocess. Use two-piece canning lid and be must be PRODUCTSwater bath processed, except frozen jams. Must be water bath processed. All entries must be labeled with processing method, time, elevation, recipe source, etc. JUDGING CRITERIA: Flavor - natural, not too much spice or acid. Pack - neatness, well covered with liquid. Fruit & Vegetable Quality - condition of product chosen, condition of finished product. Preparation – follows tested recipe guidelines. Exhibitor must provide recipe for chili sauces and salsas, Classes 1408-1410. CLASS DESCRIPTION 1401 Jar Sour Cucumber Pickles 1402 Jar Sweet Cucumber Pickles 1403 Jar Dill Pickles 1404 Catsup (must be in pint or 1/2 pt jars) 1405 Jar Bread and Butter Pickles 1406 Sauerkraut 1407 Chutney 1408 Chili Sauce 1409 Green Chili Sauce 1410 Salsa 1411 Pickled Peppers 1412 Hot Dill Pickles 1413 Cinnamon Pickles 1414 Jar Relish 1415 Jar Pickled Fruit 1416 Jar Pickled Vegetables 1417 Jar Pickles, any other variety 1418 Jar Sauces, any other variety

18SECTION 15 DRIED PRODUCTS A cash award for the display judged best in appearance, quality, pack, and variety will be given.Exhibit in jars with lids. Decorative jars accepted. Display A: $25.00 Display B: $15.00CLASS DESCRIPTION DISPLAY A Consists of 10 jars as follows: 1501 Fruit (6 pieces or 1 cup) 1 quart tomatoes or tomato juice 1502 Fruit Leather (One, 6” roll or three, 2” rolls) 2 pints any other vegetables or soup mixture 1503 Vegetables (1/2 cup) 1 quart fruit juice or nectar 1504 Noodles (1/2 cup) 1 quart or pint of fleshy fruit such as apricots, 1505 Trail Mix (1/2 cup) peaches, plums, pears, or apples 1506 Granola (1/2 cup) 1 quart or pint of berries, cherries, rhubarb or 1507 Jerky (6 pieces, must follow current applesauce, fruit pickles or fruit cocktail Colorado State University guidelines for making 1 pint or ½ pint preserves, marmalade, butter, safe jerky and recipe must be provided) conserves or jam 1508 Herbs (1/4 cup) ½ pint any variety jelly 1509 Spices (1/4 cup) 1 pint or quart pickles any variety 1510 Any Other Dried Food 1 pint or ½ pint of relish, salsa, or sauce (such asSECTION 16 CANNING DISPLAY chili, tomato, barbecue, etc.)A “canning display” is promoted to showcase the DISPLAY Btalent and ability of ONE person to present an Consists of any 5 jars from the above list. Theseexhibit that excels in the following criteria: jars may also be entered in Open Class sections1. Appearance of Display: Lids, rings, standard but must have separate class entry tags if youjars, cleaned, and uniformly labeled. desire to do this. Tags will be marked so jars are2. Quality: Uniformity of product, natural color, clear returned to the individual canning displays and notliquid, prime maturity, and good texture. to Open Class shelves.3. Pack: Proper headspace, attractive, andpractical.4. Preparation: Follows tested recipe guidelines.5. Variety of Exhibit: Color, texture, uniqueness.6. Creativity: How it’s displayed or presented.

19Ball Fresh Preserving AwardENTRANT ELIGIBILITY Needed or Liquid. The best entry from each category will receive:1. Eligible entries must be Entries designated First Place 1. One (1) Five-Dollar ($5)preserved in the same brand of from each category will receive:jar and lid: Ball® Jar (including 1. Two (2) Five-Dollar ($5) Coupon for Ball® or Kerr®Heritage Collection) sealed with Fresh Preserving Productsa Ball® Lid & Band, or Ball® Coupons for Ball® or Kerr® andCollection Elite® Jar sealed with Fresh Preserving Products 2. One (1) Free (up to $5a Collection Elite® Lid & Band, and value) Coupon for Ball®or Kerr® Jar sealed with a Kerr® 2. One (1) Free (up to $5 PectinLid & Band. value) Coupon for Ball®2. Entries in the Soft Spread Pectin *QSUaAfeLtIyTYis CofRuITtmEoRsItAimportance.category must be prepared using Any entry not in compliance withBall® Pectin: Classic, Low or No- Entries designated Second judging guidelines or exhibitingSugar Needed, or Liquid. Place from each category will spoilage must be disqualified.3. Entries must be labeled receive: Quality criteria are based onwith product name, date of 1. One (1) Five-Dollar ($5) visual judging only. Refrain frompreparation, processing method, tasting preserved food as partand processing time. Coupon for Ball® or Kerr® of the Ball® Fresh Preserving4. All preserved foods must be Fresh Preserving Products Award program.*prepared within a one-year (1) andperiod prior to the judging date. 2. One (1) Free (up to $5 FILLED JAR value) Coupon for Ball® 1. Headspace mustFOR ADULT LEVEL Pectin correspond to instructionsPresented by: BALL® & KERR® FOR YOUTH LEVEL from the referenceFresh Preserving Products guides listed. The topJarden Home Brands, Presented by: BALL® & KERR® of the finished recipe ormarketers of Ball ® and Kerr® Fresh Preserving Products liquid covering produceFresh Preserving Products In recognition of youth who excel must provide adequateis proud to recognize today’s in the art of fresh preserving headspace as stated infresh preserving (canning) (canning), Jarden Home approved guidelines.enthusiasts. First and Second Brands, marketers of the Ball® 2. Air bubbles must be kept toPlace Awards will be given to and Kerr® Fresh Preserving a minimum. (Gas bubblesindividuals judged as the best in Products will present First Place denote spoilage and candesignated categories. Awards in designated categories. be identified by movement A panel of judges will select the of bubbles to the surfaceA panel of judges will select best entry in each category for of the product while thethe two best entries for Fruit, Fruit, Vegetable, Pickle, and jar is stationary. ProductsVegetable, Pickle, and Soft Soft Spread. Entries must be indicating presence ofSpread categories. Entries preserved in Ball® Jars sealed gas bubbles must bemust be preserved in Ball® with Ball® Lids and Bands or disqualified.)Jars sealed with Ball® Lids and Ball® Collection Elite® Jars 3. Band should remainBands, or Ball® Collection Elite® sealed with Collection Elite® in place to transportJars sealed with Collection Lids and Bands, Ball® Heritage preserved food. RemoveElite® Lids and Bands, Ball® Collection Jars sealed with Ball® band carefully to determineHeritage Collection Jars sealed Lids and Bands, or preserved if the headspace is correct.with Ball® Lids and Bands, or in Kerr® Jars sealed with Kerr® Replace band for productpreserved in Kerr® Jars sealed Lids and Bands. In addition, soft display.with Kerr® Lids and Bands. In spread entries must be preparedaddition, soft spread entries using Ball® Pectin: Classic, Lowmust be prepared using Ball® or No-Sugar Needed or Liquid.Pectin: Classic, Low or No-Sugar

20Ball Fresh Preserving Award Cont.HEAT PROCESS approved reference guides. product should be as close 1. Method used to heat as possible to its natural PRODUCT APPEARANCE characteristics or that for process food must comply 1. Produce should be free cooked product. with current preserving guidelines as stated in from blemishes, disease, 4. Texture is affected by heat the approved reference and spoilage. Recipes processing; however, the guides. The boiling-water prepared with stems, finished product should process for high-acid food pits and peels intact are not easily break down or and pressure process for acceptable if the recipe is in appear over-cooked. low-acid food are the only keeping with all preserving recommended methods guidelines. 5. Ingredients should retain to preserve food in jars for 2. Liquid must be clear and their shape and size based shelf storage. free from cloudiness and on the type and preparation 2. Time for correctly heat small particles unless recipe method. Cut pieces of processing food varies ingredients have a natural uniform size should be depending on each specific effect on product clarity. packed evenly in the jar yet recipe or food type. 3. Color of the finished allow adequate room for Processing time must be liquid to circulate throughout in agreement with the the jar.

21Baked Goods Dept. FBAKED GOODS SPECIAL RULESEntries close at 11:30 am Wednesday, August 5 (see Open Class schedule for complete entrytimes) in the South Exhibit hall. Judging begins at 12:30 pm Wednesday August 5. All entries arereleased between 11:00 am and 2:00 pm Sunday, August 9, 2015. NO EXCEPTIONSAll general Open Class rules apply. All entries in these classes must be homemade, unless noted. Allentries, including cookies, must be placed on disposable plates and covered with plastic or in a zip lockbag prior to being entered at the fairgrounds. All cakes must be placed on a sturdy, covered surface thatis 1 – 1½” larger than the cake and covered in plastic. All baked products, except decorated cakes, mustbe cut and tasted by the judge. All exhibits will remain on display until Sunday, August 11, at 2 pm. Allentries will be sold in a fund-raiser for the Open Class department following judging. A representativesample of each baked product (cake, pie, bread) will remain on display. The Garfield County Fair & Rodeoand its representatives will not be responsible for any lost or damaged personal items such as plates orplatters. Please use disposable plates and tins whenever possible. Entries requiring refrigeration will beaccepted on a limited basis due to limited refrigerator space. Once this space has been filled, no moreentries requiring refrigeration will be able to be accepted! This includes cream pies, products containingcream cheese, cream cakes or fillings. Judging criteria: flavor, appearance, color, texture, consistencyand leavening.PRODUCT STANDARDS FOR BAKED GOODSYEAST BREAD: should have a uniform golden crust, a smooth, well-rounded top, slices easily, and holdsshape. Texture should be moderately fine, even grained, free from large air bubbles, and well-baked. Theflavor should be pleasant, with a bland nut-like taste.QUICK BREAD: should be even or slightly rounded, golden brown crust, equally light throughout. Textureshould have a fine even grain, not crumbly. Flavor should be characteristic of ingredients. Any nuts orfruits should be uniformly distributed.COFFEE CAKES: should be well-baked and browned, not doughy, crumbly, or drippy. If dough swirls, itshould have a clean-cut design. Icing should enhance appearance. Flavor of topping should complementor be a pleasant contrast to flavor or basic dough.CAKES: should have a neat appearance. Texture should be consistent with recipe and ingredients usedwith flavor well-blended and pleasant to taste.Class DescriptionsSECTION 1 - COOKIES 204 One loaf zucchini bread with nuts 101 Six bar cookies 205 One loaf any other quick bread 102 Six brownies 206 Six muffins, any type, no paper cups 103 Six peanut butter cookies 207 Six baking powder biscuits 104 Six molasses cookies 208 Six pieces of corn bread 105 Six sugar cookies 209 Six corn tortillas 106 Six chocolate chip cookies 210 Six wheat tortillas 107 six any other drop cookies 211 Any other quick bread, not in a loaf 108 Six molded cookies 212 Coffee cake, quick 109 Six party cookies 110 Six no bake cookies SSOECUTRIDOONU3G- HBREADS, YEAST & 111 Six any cookies from a cake mix 301 Six plain rolls 112 Six oatmeal cookies 302 Six sweet rolls 113 Six any other cookies 303 One loaf white bread 304 One loaf whole wheat breadSECTION 2 - BREADS, QUICK 305 One loaf sourdough bread 201 One loaf banana bread 306 One loaf French bread 202 One loaf banana bread with nuts 307 One loaf any other yeast bread 203 One loaf zucchini bread 308 Coffee cake, yeast

22 309 One loaf bread made with a bread SECTION 7 - GOOD FOR YOUR machine HEALTH 310 Creative bread made from frozen dough 311 Other yeast bread, not in a loaf This section is for those who have modified, substituted ingredients or have used a recipe thatSECTION 4 - CAKES reduces fat, cholesterol or calories. All general rules apply. Please include recipe. 401 Layer cake with icing (2 layers) 701 Six cookies 402 White angel food cake without icing 702 Quick bread 403 Bundt cake 703 Yeast bread 404 Chiffon cake without icing 704 Six muffins, no paper cups 405 Sponge cake without icing 705 One cake 406 Carrot cake without icing 706 One pie 407 Applesauce cake 707 Ten pieces of healthy candy 408 Fruit cake 409 Spice cake SECTION 8 – CANDIES 410 Chocolate torte cake with fruit filling 411 Pound cake 801 Six pieces peanut brittle 412 Six cupcakes without icing 802 Six pieces any other nut brittle 413 Any other variety cake, homemade 803 Six pieces fudge, no nuts/chunks 414 Variation of a cake made from a mix414 804 Six pieces fudge, with nuts/chunks Variation of a cake made from a mix 805 Six pieces toffee 806 Six pieces divinitySECTION 5 - DECORATED CAKES 807 Six pieces any other candy (may use a cake form as cakes will not be tasted) SECTION 9 – Gluten Free 501 Decorated sheet cake 502 Decorated layer cake 901 Cookies 503 Decorated wedding cake 902 Bread 504 Decorated cut-up cake 903 Cakes 505 Decorated character cake 904 Pies 506 Decorated cupcakes (6)SECTION 6 - PIES 601 Pecan pie 602 Single crust fruit 603 One double crust fruit pie 604 One lattice top fruit pie 605 Fruit cobbler 606 Any other pie 607 Any other pastrySuggested ideas for varieties Grape Apple Plum Strawberry Raspberry Apricots Pear Rhubarb Crabapple Cranberry Blueberry Cherry

23floriculture Dept. GFLORICULTURE SPECIAL RULESEntries close at 11:30 am Wednesday, August 5 (see Open Class schedule for complete entrytimes) in the South Exhibit hall. Judging begins at 12:00 pm Wednesday August 5. All entries arereleased between 11:00 am and 2:00 pm Sunday, August 9, 2015. NO EXCEPTIONSTwo entries per person, per class will be accepted (example: exhibitor may enter two times in Class 601,Sunflowers, with two different single blooms)Where three to five flowers are required, they must be of same variety and color. If there are three ormore entries of one variety, a class will be established. Enter three blooms per class unless noted. Forthese exhibits, a bloom is one individual flower on one stem. Please prepare flowers to extend theirfreshness.Class DescriptionsSECTION 1 ASTERS SECTION 11 POPPIES 101 Asters, any color, three blooms 1101 PoppySECTION 2 DAHLIA SECTION 12 SWEET PEAS 201 Dahlia, small, under 4”, three blooms 1201 Sweet Pea 202 Dahlia, medium, 4-8”, three blooms 203 Dahlia, plain large, 8” & over, one bloom SECTION 13 PANSIES 204 Dahlia, cactus, three blooms 1301 PansySECTION 3 GLADIOLUS SECTION 14 NASTURTIUMS 301 Gladiolus, any color, 1 spike 1401 NasturtiumSECTION 4 MARIGOLD SECTION 15 BACHELOR BUTTONS 401 Marigold, small, under 2”, five blooms 402 Marigold, medium, 2-4”, three blooms 1501 Bachelor Button 403 Marigold, large, over 4”, three blooms SECTION 16 BELL OF IRELANDSECTION 5 PETUNIA 1601 Bell of Ireland 501 Petunia, single grandiflora, 3 ½-5”, three blooms SECTION 17 SUCCULENTS & CACTI 502 Petunia, small floribunda, 2 ½-3”, three 1740 Any succulent in pot under 6” blooms 1741 Any succulent in pot over 6” 1742 Any cactus in pot under 6” 503 Petunia, double multiflora, 2-2 ½”, three 1743 Any cactus in pot over 6” blooms 1744 Any euphorbia in a pot under 6” 1745 Any euphorbia in a pot over 6”SECTION 6 SUNFLOWERS SECTION 18 POTTED PLANTS 601 Sunflower, any color, one bloom 1801 Blooming, with bloomsSECTION 7 ROSE 1802 Colored foliage 1803 Green foliage 701 Tea Rose, any color, one bloom 1804 Vining 702 Floribunda rose, one cluster 1805 Vining with blooms 703 Miniature rose, one cluster 1806 African violet in bloom 1807 Bonsai treeSECTION 8 ZINNIA 1808 Any other kind of potted plant 801 Zinnia, small, under 1 ½”, five blooms SECTION 19 MISCELLANEOUS 802 Zinnia, medium, 1 ½-3”, three blooms 803 Zinnia, large, 3-4”, three blooms 1901 Any other annual 1902 Any other perennialSECTION 9 COSMOS 1903 Commercially grown cut flowers 1904 Any other flowers 901 Cosmos, any color, three bloomsSECTION 10 SNAPDRAGON 1001 Snapdragon, any color, one spike

24floral arrangements Dept. HFLORAL ARRANGEMENTS SPECIAL RULESEntries close at 11:30 am Wednesday, August 5 (see Open Class schedule for complete entrytimes) in the South Exhibit hall. Judging begins at 12:00 pm Wednesday August 5. All entries arereleased between 11:00 am and 2:00 pm Sunday, August 9, 2015. NO EXCEPTIONSTwo entries per person, per class will be accepted (Example: Exhibitor may enter two differentarrangements into Class 201 American Pride).THEME: “Planting a Foundation, Growing a Future”Class Descriptions 206 Sense of Humor – junk container, arrangement showing humorSECTION 1 home grown 207 Sunshine – yellow flowers must predominate Experienced or novice exhibitors may enter. 208 Hugs – any flowers in a cooking utensil Flowers and foliage for this class must be home 209 Whispers of Dusk – flowers in purple, grown. Point schedule for judging: Condition of blue and gray flowers - 30; condition of foliage - 30; creativity 210 Spirit of the Colorado Mountains - and originality - 20; adherence to theme - 20 colorful wildflower arrangement incorporating fresh pine, cedar or juniper greenery. 101 Grandma’s Garden - mixed colors in Incorporate rock. Use any container. Not antique container to exceed 24” tall or wide. Do not 102 Theme Based - colors to best represent pick wildflowers where prohibited, which the Garfield County Fair theme includes most public and many private lands. 103 On the Farm - anything goes 211 Whimsical “Outhouse” Birdhouse - 104 The Best Things Come in Small decorate any size wood birdhouse using Packages - a small bouquet no bigger than your imagination and humor. Make it look like five by five inches will shine the best the outhouses of old. Dried materials only. 105 Summer in Colorado - large 212 Colorado Harvest Wreath - round arrangement from your summer garden, grapevine or straw wreath incorporating using three types of perennials and three fresh and dried harvest materials including types of annuals, foliage can be used corn, gourds, garlic and chili peppers. 106 Colorado Sports Theme - Anything else is your special addition! basket arrangement approximately eight 213 The Trash Can - an arrangement inches incorporating your favorite Colorado of dried materials in a recycled container team and your imagination 214 Beauty Queen – roses shown with style 107 Happy Fair Days - anything goes and grace (children under 12 years old only) 215 Giggle Fest – scarecrows made by children and teens, no more than 12 inches SECTION 2 artistic in height Experienced or novice exhibitors may enter. May use home grown or store-bought flowers and foliage. Point schedule for judging: interpretation of theme - 30; creativity - 30; originality - 20; condition of flowers - 10; condition of foliage - 10. 201 American Pride - red, white and blue flowers 202 Garfield’s Roadsides - dried and roadside materials 203 New baby Arrangement – pastel flowers 204 Morning Song – flowers in cream, white or pale yellow 205 Smiles – flowers and container in shades of one color

25SECTION 3 novice onlyA novice is someone who has never entered anything in the floriculture dept. of the Garfield County Fair &Rodeo before. May use home grown or store-bought flowers and foliage. 301 The Barn - flowers and/or vegetables with wood 302 Happy Days - mixed colors 303 Friends Hand-in-Hand - old-fashioned bouquetTIPS FOR TRANSPORTING FLOWERS AND FLOWER ARRANGEMENTS:• Always bring a few extra flowers and foliage stems with you on the day of the show so you cansubstitute for broken stems or wilted flowers, once you get to the fairgrounds.• Cardboard boxes from a liquor store (the kind with dividers already in them) make great containers toput your floriculture exhibits in to transport.• Crumpled up newspaper stabilizes flower arrangements or top heavy exhibits (like gladiolus and dahlia)if you “stuff” it around the arrangement/exhibit that is already in a cardboard box.

26Noxious Weeds Display Dept. INOXIOUS WEEDS SPECIAL RULESEntries close at 11:30 am Wednesday, August 5 (see Open Class schedule for complete entrytimes) in the South Exhibit hall. Judging begins at 12:00 pm Wednesday August 5. All entries arereleased between 11:00 am and 2:00 pm Sunday, August 9, 2015. NO EXCEPTIONSTwo entries per person, per class will be accepted (example: exhibitor may enter two different boards inClass 101 Educational Weed Board).All seed heads must be contained in plastic to prevent accidental spread of seeds.CLASS DESCRIPTIONSECTION 1101 Educational weed board - Main topics of the participant’s choice are to be shown, such as history ofthe weed, economic considerations of weeds, weed control, etc.102 Noxious weeds displayEach weed is to be labeled with an identification label as follows:-Common name of weed Judging is based on:-Scientific name of weed 1. identification-Annual or perennial 2. quantity of weeds-Where found 3. variety of weeds-Time of bloom 4. neatness of display-Exhibitor name 5. completeness - place pressed specimens in-Address proper balance on mounting cards.-Date collected-How eradicated: spray, cultivation, other?field crops Dept. JFIELD CROPS SPECIAL RULESEntries close at 11:30 am Wednesday, August 5 (see Open Class schedule for complete entrytimes) in the South Exhibit hall. Judging begins at 12:00 pm Wednesday August 5. All entries arereleased between 11:00 am and 2:00 pm Sunday, August 9, 2015. NO EXCEPTIONSA sheaf of grain shall be made up so it will measure three inches minimum diameter and four inchesmaximum at center tie. Sheaves of alfalfa and all clover should be six inches or over in diameter at thecenter tie. These sheaves should be mounted so they can be taken down and judged at a central judgingtable. A piece of thin building board six inches wide and length of straw makes a nice mounting. Grainsheaves should be shown full length straw with leaves off. Sheaves for forage should be fine stems, lotsof leaves, nice and green, which would make a good quality hay. Sheaves may be shown for two years.Peck samples must be in the condition in which they would go to market. Sheaves must be of the propersize.Class DescriptionsSECTION 1 GRAIN SHEAVES SECTION 3 SHEAVES FOR SEED 101 Sheaf any grain 301 Sheaf any grass for seed 302 Sheaf alfalfa for seed (named variety)SECTION 2 FORAGE SHEAVES SECTION 4 PECK SAMPLES 201 Sheaf any hay 202 Six stalks corn for silage 401 Four quarts any grain 203 Recommended pasture mixture, 2” 404 Four quarts alfalfa seed mounted bundles 204 Six field corn ears, dented 2015 crop, SECTION 5 THE FUN GROUP husked 205 Six field corn ears, 2015 crop, husked 501 Largest sunflower 502 Tallest stalk of corn 503 Tallest sunflower

27field crops Dept. JFIELD CROPS SPECIAL RULESEntries close at 11:30 am Wednesday, August 5 (see Open Class schedule for complete entrytimes) in the South Exhibit hall. Judging begins at 12:00 pm Wednesday August 5. All entries arereleased between 11:00 am and 2:00 pm Sunday, August 9, 2015. NO EXCEPTIONSA sheaf of grain shall be made up so it will measure three inches minimum diameter and four inchesmaximum at center tie. Sheaves of alfalfa and all clover should be six inches or over in diameter at thecenter tie. These sheaves should be mounted so they can be taken down and judged at a central judgingtable. A piece of thin building board six inches wide and length of straw makes a nice mounting. Grainsheaves should be shown full length straw with leaves off. Sheaves for forage should be fine stems, lotsof leaves, nice and green, which would make a good quality hay. Sheaves may be shown for two years.Peck samples must be in the condition in which they would go to market. Sheaves must be of the propersize.Class Descriptions SECTION 3 SHEAVES FOR SEEDSECTION 1 GRAIN SHEAVES 301 Sheaf any grass for seed 302 Sheaf alfalfa for seed (named variety) 101 Sheaf any grain SECTION 4 PECK SAMPLESSECTION 2 FORAGE SHEAVES 401 Four quarts any grain 201 Sheaf any hay 404 Four quarts alfalfa seed 202 Six stalks corn for silage 203 Recommended pasture mixture, 2” SECTION 5 THE FUN GROUP mounted bundles 204 Six field corn ears, dented 2015 crop, 501 Largest sunflower husked 502 Tallest stalk of corn 205 Six field corn ears, 2015 crop, husked 503 Tallest sunflowerHorticulture: Fruit Dept. KHORTICULTURE - FRUIT SPECIAL RULESEntries close at 11:30 am Wednesday, August 5 (see Open Class schedule for complete entrytimes) in the South Exhibit hall. Judging begins at 12:00 pm Wednesday August 5. All entries arereleased between 11:00 am and 2:00 pm Sunday, August 9, 2015. NO EXCEPTIONSThe Horticulture division will be supervised by Colorado Master Gardener Volunteers from Colorado StateUniversity Extension in Garfield County. Contact CSU Master Gardeners at 970-625-3969.A plate consists of three apples, pears, apricots, or peaches; five crab apples, plums or prunes, andSeckel pears. If two or more samples of any entry are present, a class will be made at the discretion ofthe superintendent. Leave stem on all fruit except peaches and apricots. Onions should be cleaned butnot peeled.Class Descriptions 101 Plate any three apples 1101 One large watermelon 201 Plate any three crabapple 1201 Rhubarb three stalks - no leaves 301 Plate any three peaches 1301 Any other Fruit 401 Plate of three pears 501 Plate of five plums 601 Plate of five prunes 701 One pint (open container) berries 801 Plate grapes 901 Plate of three apricots (no stems) 1001 Two cantaloupes or muskmelons

28Horticulture: Vegetables Dept. LHORTICULTURE - VEGETABLES SPECIAL RULESEntries close at 11:30 am Wednesday, August 5 (see Open Class schedule for complete entry times)in the South Exhibit hall. Judging begins at 12:00 pm Wednesday August 5. All entries are releasedbetween 11:00 am and 2:00 pm Sunday, August 9, 2015. NO EXCEPTIONSVegetables will be judged for table use. Uniformity of size, shape and color of the specimens in the entryis important.Class DescriptionsSECTION 1 PEPPERS 605 1 head lettuce 606 1 bunch celery 101 Three sweet bell peppers 607 3 radishes - bunched and tied 102 Three sweet specialty peppers 608 3 carrots - 1/2 in. tops 103 Three hot specialty peppers 609 3 table beets - 2 in. tops 104 Three hot southwestern peppers 610 3 turnips - 1 in. tops 105 Three jalapeño peppers 611 3 parsnips - 1 in. tops 612 6 yellow snap or wax beansSECTION 2 ONIONS: trim onions to 1” on 613 6 green beans 614 6 burgundy beanstop and ½” root 615 1 eggplant 201 Three onions - round, globe, spindle or top 616 Garlic shaped 617 Peas, snap 202 Three onions - flat or Bermuda type 618 Peas, bush type 203 Six green onions - bunched, 10 in. long, tied 619 Any other vegetable with bulb size of ½ - ¾” and root trimmed to ½” 620 Herbs, any variety - 3 stemsSECTION 3 TOMATOES SECTION 7 POTATOES 301 Three ripe tomatoes - stem off Potatoes must be clean; do not wash unless 302 Three Roma tomatoes – stem off unavoidable. 303 Five salad tomatoes - cherry, plum, patio or 701 Three potatoes pear – stem off 304 Three green tomatoes - stem onSECTION 4 SQUASH: stems on and SECTION 8 THE FUN GROUPrepresentative of those purchased to eat Basket must contain five different varieties of 401 Three summer squash vegetables in any amount, and will include two 402 One spaghetti squash herbs. Will be divided into Junior (12 & under), 403 Two small winter squash Youth (13-18), and Adult if there are sufficient 404 One large winter squash entries 405 Two pie pumpkins - small, sugar type 801 Five ears decorative corn 406 One large field pumpkin 802 Most unusual vegetable 407 Three miniature pumpkins 803 Vegetable animal 804 Biggest pumpkinSECTION 5 CUCUMBERS 805 Biggest cabbage 806 Biggest watermelon 501 One lb. pickling cucumbers 807 Biggest tomato 502 Three slicing cucumbers 808 Biggest squash 503 Three seedless and thin skinned cucumbers 809 Biggest cucumber 810 Veggie basket - homegrown to be judged onSECTION 6 MISCELLANEOUS presentation 811 Veggie basket - Store purchased - to be 601 3 ears sweet corn - leave in husk judged on presentation 602 1 head cabbage 603 1 head cauliflower 604 1 head broccoli

29Special Contests Dept. MSection 1 - COMMISSIONERS’ be sliced and sold to the public for $1.00 per sliceCOOKIE JAR CONTEST donation immediately following the judging. The proceeds will go to the Open Class department.Entries accepted between 2:00 pm and 7:00 pmon Wednesday, August 5 and between 8:00 am Prizes:and 11:00 am on Thursday, August 6 in the South First: Each Class - $25Exhibit hall. Judging begins at 1:00 pm Thursday Second: Each Class - $15August 6. All General Open Class and Baked Good Third: Each Class - $10rules apply. Contest sponsored and judged by theGarfield County Commissioners. CLASS 201 DOUBLE CRUST APPLE PIE CLASS 202 CRUMB CRUST APPLE PIE Prizes: First Adult- $40 and Youth - $40 section 3 - GINGERBREAD Second Adult - $20 and Youth - $20 CREATION CONTEST Third Adult - $15 and Youth - $15 Entries accepted between 2:00 pm and 7:00 pmGENERAL RULES on Wednesday, August 5 and between 8:00 am and 11:00 am on Thursday, August 6 in the South 1. The cookie jar must be of at least one-half Exhibit hall. Judging begins at 1:00 pm Thursday gallon capacity with a wide mouth. Preferably, August 6. All entries are released between 11:00 the container and decorations are made out of am and 2:00 pm Sunday, August 9, 2015. NO recycled, food-safe materials suitable for use EXCEPTIONS. All General Open Class and Baked as a cookie jar. Good rules apply. GENERAL RULES 2. The cookie jar should reflect the Garfield 1. Contest is open to youth under the age of 18 County Fair & Rodeo theme of the current year, “Planting a Foundation, Growing a at the time of the contest. Future.” 2. Gingerbread Creation should be made entirely 3. Container must be filled and should contain a by the contestant; no kits are to be used. minimum of three varieties with a minimum of 3. Candy, frosting and other edible decorations one dozen cookies per variety. are acceptable. No decorations requiring 4. In addition to the cookie jar, place three refrigeration are to be used! cookies of each variety on a paper plate and 4. Inedible items will not be accepted. NO GLUE. cover with plastic wrap so that the judges may 5. Gingerbread Creations should be no larger have easy access to the cookies for judging. than 18 inches by 18 inches. Large items are discouraged due to limited display space. 5. Class will be judged 50 percent on creativity 6. Gingerbread Creations should be displayed of container and theme, and 50 percent on on a cardboard or wood base, no more than flavor, texture and appearance of cookies. 1 inch larger than the Gingerbread Creation. Please be sure that the creation will not fall/ 6. Copyrighted characters, slogans, etc. are not break during transport. allowed 7. Entries that are not picked up will be discarded, including base. 7. The cookie jar will remain on display at the Awards sponsored by Karen & Richard Rhoades. fairgrounds. Cookies will be removed from Awards presented immediately after judging. the jar and distributed to the employees of Prizes: Garfield County and fair volunteers. Best of Fair - $20 First Place - $10CLASS 101 COMMISSIONERS’ COOKIE JARCONTEST CLASS 301 Gingerbread Creation – Youth 6 years and undersection 2 -APPLE PIE CONTEST CLASS 302 Gingerbread Creation – Youth 7-13 yearsEntries accepted between 2:00 pm and 7:00 pm CLASS 303 Gingerbread Creation – Youth 14-18on Wednesday, August 5 and between 8:00 am yearsand 11:00 am on Thursday, August 6 in the SouthExhibit hall. Judging begins at 12:30 pm ThursdayAugust 6. All General Open Class and BakedGood rules apply.Ribbons for adult and youth will be given. Allentries will be judged at adult standards. Awardspresented immediately after judging. All pies will

30section 4 - QUEEN/KING OF THE must enter at least nine (9) of the Field Crops,KITCHEN and PRINCESS/PRINCE Horticulture, Floriculture, Floral Arrangements andOF THE KITCHEN Noxious Weeds classes and place in seven (7).Determined on the basis of total ribbon points won. 1st Place - 3 Points 2nd Place - 2 PointsQueen/King: Competitors must enter at least twelve 3rd Place - 1 Point(12) of the competitive Food Preservation andBaked Goods classes and place in ten (10). The Garfield County Fair & Rodeo offers the winning Queen/King and Princess/Prince of thePrincess/Prince: Eligible exhibitors must be under Yard: A rosette and $25 each.the age of 18 as of January 1, 2015. Competitorsmust enter at least nine (9) of the competitive Food COMMUNITY COMPETITIONPreservation and Baked Goods classes and placein seven (7).1st Place - 3 Points In the Community Competition, quality points will2nd Place - 2 Points be awarded to the home community of the exhibitor3rd Place - 1 Point of each placing exhibit. Points awarded will be 3The Garfield County Fair & Rodeo offers the points for each first place, 2 points for each secondwinning Queen/King and Princess/Prince of the place and 1 point for each third place received.Kitchen: A rosette and $25 each. The community with the highest total quality points will receive a rosette declaring it to be the “2015section 5 - QUEEN/KING OF THE Garfield County Fair & Rodeo Top Community.” InHouse and PRINCESS/PRINCE OF case of a tie, the community exhibiting the mostTHE House Best of Fair entries shall be declared the winner.Determined on the basis of total ribbon points won.Queen/King: Competitors must enter at least twelve(12) of the competitive Needlework, Crafts, andFine Arts classes and place in ten (10).Princess/Prince: Eligible exhibitors must be underthe age of 18 as of January 1, 2015. Competitorsmust enter at least nine (9) of the Needlework,Crafts and Fine Arts classes and place in seven (7).1st Place - 3 Points2nd Place - 2 Points3rd Place - 1 PointThe Garfield County Fair & Rodeo offers thewinning Queen/King and Princess/Prince of theHouse: A rosette and $25 each.section 6 - QUEEN/KING OF THEyard and PRINCESS/PRINCE OFTHE yardDetermined on the basis of total ribbon points won.Queen/King : Competitors must enter at leasttwelve (12) of the Field Crops, Horticulture,Floriculture, Floral Arrangements and NoxiousWeeds classes and place in ten (10).Princess/Prince: Eligible exhibitors must be underthe age of 18 as of January 1, 2015. Competitors

Open Class Entry Form To be completed by fair staff, Preschool________________ Adult_____________________ only, please! Older Adult 65-79__________ Senior 80 +________________ Exhibitor #________________ Elementary School__________ Age Division: ______________ High School_______________Please print clearlyExhibitor Name:__________________________________________________________________________ (First) (Last)Mailing Address: _________________________________________________________________________City:___________________________________________ State:____________________ Zip:_____________Telephone: _________________________Email:________________________________________________Age Division: 1 - Youth (18 & under) _____ 2 - Adult (19-79) _____ 3 - Senior (80 +) _____Fine Arts Department only: Amateur ______ Advanced ______ Professional ______Please use additional entry forms as needed, thank you!   Department Section Class Subclass* Fine art sale  WateDrecsoclorirp,tinoantuofreE,n“trSynowy Day” Example G 1. Art 400 b yes 1         2         3         4         5         6         7         8         9         10         * Subclass applies to Fine Arts and Food Preservation categories only. Please enter any Special Contests to beconsidered, i.e. Queen of the Kitchen or King of the Yard.This certifies I understand the General and Department Rules and Regulations outlined in the Open Classrulebook and this form pertaining to my participation. I further certify this entry application is correct, andI am a bona fide participant in compliance with the said rules and regulations. The undersigned herebyreleases the Garfield County government, the officials, judges and volunteers of the Garfield County Fairfor any and all liability for injury, theft or damage, whether actual or consequential, to me or my property,arising out of negligence, recklessness or any other basis for legal action, except intentional conduct. I furtherexpressly assume the risk of participating in this event with full knowledge and understanding of the risks.Exhibitor Signature:_______________________________________________________________________Parent or Guardian:_______________________________________________________________________


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