51OPEN CLASS SCHEDULEMONDAY TUESDAY WEDNESDAY THURSDAY SUNDAYAUGUST 1 AUGUST 2 AUGUST 3 AUGUST 4 AUGUST 79 am – 6 pm 7 – 11 am 7 – 10 am 8 – 11:30 am 10 am – 1 pmEntries accepted Entries accepted for Entries accepted Entries accepted Entry pick up andin all divisions. Needlework and Crafts for Baked Goods, for Commissioners’ premium payout.Fine Arts and must be received by Food Preservation, Cookie Jar Contest, Entries not pickedQuilting entries 11 am Floriculture, Floral Apple Pie Contest up shall forfeitmust be entered Arrangements, and Gingerbread premiums. Vehicleson Monday. 7 am – 6 pm Noxious Weeds, and Creation Contest. will not be allowed Entries accepted Horticulture. on the Midway. for Baked Goods, 12:30 pm Assistance will be Food Preservation, 10 am Judging of Apple Pies given by staff as Floriculture, Floral Judging of needed. Arrangements, all remaining Noxious Weeds, and Departments. 1 pm Horticulture. Judging of 2 – 6 pm Commissioners’ 9 am Entries accepted Cookie Jars and Judging of Fine Arts for Commissioners’ Gingerbread and Quilting Cookie Jar Contest, Creations. Apple Pie Contest and 11 am Gingerbread Creation Judging of Crafts and Contest. NeedleworkFINE ARTS 4. All works of art and photography must be framed in suitable material with screw-eyes and wire inEntries close at 6:00 pm Monday, August 1st in the place and ready for hanging. Oil/acrylic work mustSouth Hall. Judging begins at 9:00 am on Tuesday, 8/2. be dry and framed. Each entry must have anAge groups: adequate hanger for the weight of the picture. Over- sized entries must provide their own easel. 1- Youth – 12 and under 2- Teen – 13 to 17 5. No saw tooth hangers, tape or string. Entries without 3- Adult – 18 to 64 proper hangers as described in rule 4 may not be 4- Senior I – 65 to 79 accepted for exhibition. 5- Senior II – 80 and over 6- Professional 6. Exhibitors will be asked to place any three- dimensional pieces weighing more than fifteen1. Each exhibitor is entitled to enter a total of two pounds in position for the duration of the Fair. pieces per class (Example: Exhibitor may enter two still life acrylic paintings in Class 101). 7. The Fine Arts Committee reserves the right to change any entries and place them in proper categories.2. All entries should be titled and are required to have the artist’s name, address, age group, medium used, 8. It will be left to the discretion of the department class number, subclass, clearly printed and attached superintendent to add or combine classes if there is to the back of each entry. less or more than three entries by three exhibitors.3. No works previously shown at the Garfield County 9. Though every effort will be made to secure items Fair can be shown again. in the Exhibit Hall, Garfield County Fair and its
52representatives will not be responsible for any lost ordamaged art exhibits or personal items. Exhibitswill be on display in the South Exhibit Hall of theFairgrounds.10. Exhibitors will designate their age group in the lastdigit of the Division number. For example: 013: OnePerson Bed Quilt, Adult 18-6411. Other media in fine arts class may include: Acrylics Charcoal Oils Watercolor Pen and ink Pencil Pastel Three dimensional Crayon or marker12. 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.
53 est. 1938
542016 OPEN CLASSCLASS DESCRIPTIONS 0701 Pastel, scenic 0211 Black and white film,DIVISION 01 ART 0702 Pastel, people nature0101 Acrylic, scenic 0703 Pastel, animal 0212 Black and white film, still life0102 Acrylic, people 0704 Pastel, action 0213 Color digital, scenic0103 Acrylic, animal 0705 Pastel, nature 0214 Color digital, people0104 Acrylic, action 0706 Pastel, still life 0215 Color digital, animal0105 Acrylic, nature 0707 Pastel, abstract 0216 Color digital, action0106 Acrylic, still life 0801 Three-dimensional, scenic 0217 Color digital, nature0107 Acrylic, abstract 0802 Three-dimensional, people 0218 Color digital, still life0201 Charcoal, scenic 0803 Three-dimensional, animal 0219 Black and white digital,0202 Charcoal, people 0804 Three-dimensional, action scenic0203 Charcoal, animal 0805 Three-dimensional, nature 0220 Black and white digital,0204 Charcoal, action 0806 Three-dimensional, still life people0205 Charcoal, nature 0807 Three-dimensional, 0221 Black and white digital,0206 Charcoal, still life abstract animal0207 Charcoal, abstract 0901 Mixed media, scenic 0222 Black and white digital,0301 Oil, scenic 0902 Mixed media, people action0302 Oil, people 0903 Mixed media, animal 0223 Black and white digital,0303 Oil, animal 0904 Mixed media, action nature0304 Oil, action 0905 Mixed media, nature 0224 Black and white digital, still0305 Oil, nature 0906 Mixed media, still life life0306 Oil, still life 0907 Mixed media, abstract 0225 Enhanced digital, scenic0307 Oil, abstract 1001 Crayon or marker, scenic 0226 Enhanced digital, people0401 Watercolor, scenic 1002 Crayon or marker, people 0227 Enhanced digital, animal0402 Watercolor, people 1003 Crayon or marker, animal 0228 Enhanced digital, action0403 Watercolor, animal 1004 Crayon or marker, action 0229 Enhanced digital, nature0404 Watercolor, action 1005 Crayon or marker, nature 0230 Enhanced digital, still life0405 Watercolor, nature 1006 Crayon or marker, still life0406 Watercolor, still life 1007 Crayon or marker, abstract0407 Watercolor, abstract0501 Pen and ink, scenic DIVISION 2 QUILTING0502 Pen and ink, people PHOTOGRAPHY0503 Pen and ink, animal 0201 Color film, scenic Entries close at 6:00 p.m. Monday,0504 Pen and ink, action 0202 Color film, people August 1st in the South Hall. Judging0505 Pen and ink, nature 0203 Color film, animal begins at 9:00 am on Tuesday, 8/2.0506 Pen and ink, still life 0204 Color film, action0507 Pen and ink, abstract 0205 Color film, nature Age groups:0601 Pencil, scenic 0206 Color film, still life 1 Youth – 12 and under0602 Pencil, people 0207 Black and white film, scenic 2 Teen – 13 to 170603 Pencil, animal 0208 Black and white film, 3 Adult – 18 to 640604 Pencil, action people 4 Senior I – 65 to 790605 Pencil, nature 0209 Black and white film, 5 Senior II – 80 and over0606 Pencil, still life animal 1. Each entry must have been made0607 Pencil, abstract 0210 Black and white film, action and/or completed in the last 2 years, and not previously shown at the Garfield County Fair.
55 est. 19382. There will be a Grand Champion quilt. on the winning quilt, selected by a CQC judge. The award3. Colorado Quilting Council may recognize a Judge’s winner will receive a check by postal mail from the CQC.Choice, First Time Competition, and CQC Award ofExcellence. Monetary awards may be included. Definitions:4. Special Prize: The Colorado Quilting Council may also Quilt – a fabric sandwich held together with hand oraward a special $25 prize and Ribbon for First Time machine quilting stitches or tiesCompetition Entry. Please be sure to specify on your 1 Person Quilt - made entirely by the exhibitorentry form if you are entering a Quilt for the first time. 2 Person Quilt - top made by the exhibitor and quiltedA Colorado Quilting Council (CQC) ribbon will be pinned by another person Bed Quilt - for use on bed, including baby and lap quilts Wall Quilt - for display on a wall and should have a sleeve or hanging device Pieced Quilt - hand or machine piecing is the primary technique of construction, may have small amounts of other techniques or embellishments Appliqué Quilt - hand or machine appliqué is the primary technique of construction, may have small amounts of other techniques or embellishments Mixed Technique - 2 or more techniques; piecing, appliqué, embroidery, embellishments, etc. Group Quilt - 3 or more people contributed to making the quilt top and/or quilting
562016 OPEN CLASS 0204 Machine pieced/hand quilted 0205 Machine pieced/home machine quiltedKit/Block of the Month Quilt - made from a precut 0206 Machine pieced/longarm quiltedkit or made with “Block of the Month” pattern 0207 Hand appliquéd/hand quiltedpackets in which the fabrics were supplied to the 0208 Hand appliquéd/home machine quiltedquilt maker 0209 Hand appliquéd/longarm quiltedFound and finished - old or vintage quilt top made 0210 Machine appliquéd/hand quiltedby another and finished by the exhibitor 0211 Machine appliquéd/home machine quiltedRepurposed/Recycled - made from textiles having 0212 Machine appliquéd/longarm quiltedprevious “life” - jeans, dresser scarves, old quilts, 0213 Mixed technique/hand quilteddish towels, etc. 0214 Mixed technique/home machine quiltedTied Quilt - yarns, ribbons, carpet thread, etc. are 0215 Mixed technique/longarm quiltedused to combine quilt sandwichRaggy Quilt - seams on the outside, clipped so they DIIVISION 02 TWO PERSON QUILTSwill fray BED QUILTSOriginal Art Quilt - original design of the quilt maker 0301 Hand pieced/hand quiltedand made entirely by the exhibitor 0302 Hand pieced/home machine quiltedMiniature Quilts - scaled down version of a larger 0303 Hand pieced/longarm quiltedquilt: 16” square or less 0304 Machine pieced/hand quiltedHome Accessories - pillows, placemats, hot pads, 0305 Machine pieced/home machine quiltedetc. 0306 Machine pieced/longarm quiltedQuilted Fashions - clothing, fashion accessories, 0307 Hand appliquéd/hand quiltedbags and totes 0308 Hand appliquéd/home machine quilted 0309 Hand appliquéd/longarm quiltedCLASS DESCRIPTIONS 0310 Machine appliquéd/hand quiltedDIVISION 01 ONE PERSON QUILTS 0311 Machine appliquéd/home machine quiltedBED QUILTS 0312 Machine appliquéd/longarm quilted0101 Hand pieced/hand quilted 0313 Mixed technique/hand quilted0102 Hand pieced/home machine quilted 0314 Mixed technique/home machine quilted0103 Hand pieced/longarm quilted 0315 Mixed technique/longarm quilted0104 Machine pieced/hand quilted0105 Machine pieced/home machine quilted WALL QUILTS0106 Machine pieced/longarm quilted 0401 Hand pieced/hand quilted0107 Hand appliquéd/hand quilted 0402 Hand pieced/home machine quilted0108 Hand appliquéd/home machine quilted 0403 Hand pieced/longarm quilted0109 Hand appliquéd/longarm quilted 0404 Machine pieced/hand quilted0110 Machine appliquéd/hand quilted 0405 Machine pieced/home machine quilted0111 Machine appliquéd/home machine quilted 0406 Machine pieced/longarm quilted0112 Machine appliquéd/longarm quilted 0407 Hand appliquéd/hand quilted0113 Mixed technique/hand quilted 0408 Hand appliquéd/home machine quilted0114 Mixed technique/home machine quilted 0409 Hand appliquéd/longarm quilted0115 Mixed technique/longarm quilted 0410 Machine appliquéd/hand quilted 0411 Machine appliquéd/home machine quiltedWALL QUILTS 0412 Machine appliquéd/longarm quilted0201 Hand pieced/hand quilted 0413 Mixed technique/hand quilted0202 Hand pieced/home machine quilted 0414 Mixed technique/home machine quilted0203 Hand pieced/longarm quilted 0415 Mixed technique/longarm quilted
57DIVISION 03OTHER QUILT CATEGORIES0501 Group Quilt0502 Crazy Quilt0503 Yo-Yo Quilt0504 Cathedral Quilt0505 Whole Cloth Quilt0506 Hand Embroidered Quilt0507 Machine Embroidered Quilt0508 Kit/Block of the Month Quilt0509 Found and Finished Quilt0510 Repurposed/Recycled Quilt0511 T-Shirt Quilt0512 Tied Quilt0513 Raggy Quilt0514 Original design/Art Quilt0515 Miniature Quilt0516 Table Runners & Table Toppers0517 Home Accessories0518 Quilted FashionsDIVISION 04 YOUTH CLASSES: ANY 1 Youth – 12 and underQUILT, TECHNIQUE, OR SIZE 2 Teen – 13 to 170601 Any quilt, any technique, any size - 12 and 3 Adult – 18 to 64under 4 Senior I – 65 to 790601 Any quilt, any technique, any size - 13 to 17 5 Senior II – 80 and over 1. For an excellent reference of judging criteria for crafts,NEEDLEWORK clothing construction, quilts, and more, please visit the Extension Office to obtain 4-H Project score sheets.Entries close at 11:00 am Tuesday, August 2nd in the These guidelines for youth are highly applicable for adultSouth Hall. Judging begins at 11:00 am Tuesday, 8/2. Needlework projects.Age groups: 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.
58CLASS DESCRIPTIONS DIVISION 04 TATTING 0512 Cross stitch otherDIVISION 01 KNITTING 0401 Tatted sets 0513 Machine pot holder0101 Home accessories 0402 Tatted accessory 0514 Machine kitchen towel0102 Garment 0403 Tatted doily 0515 Machine bath towel0103 Toys, doll clothes 0404 Other tatted 0516 Machine apron0104 Other hand-knit item 0517 Machine sweatshirt0105 Machine knit item DIVISION 05 0518 Machine other clothing EMBROIDERY 0519 Machine pillowsDIVISION 02 CROCHET 0501 Home accessory 0520 Machine other item0201 Home accessories 0502 Clothing 0521 Any long stitch item0202 Garment 0503 Sampler 0522 Any crewel pictures0203 Toys, doll clothes 0504 Pillow cases 0523 Any other crewel0204 Other crochet item 0505 Cross stitch picture, small, 0524 Any candle wicking0205 Period doll up to 12” 0525 Any chicken scratch0206 Doily under 14” 0506 Cross stitch picture, large, 0526 Any hardanger0207 Doily over 14” over 12” 0527 Any counted thread 0507 Cross stitch sampler 0528 Other needlepointDIVISION 03 AFGHANS 0508 Cross stitch stamped 0529 Silk ribbon0301 Knitted 0509 Cross stitch original0302 Crocheted 0510 Cross stitch clothing DIVISION 06 OTHER0303 Mile a Minute 0511 Cross stitch napkin, NEEDLEWORK0304 Other afghan tablecloth 0601 Any bead work
592016 OPEN CLASS0602 Any plastic canvas 0709 Apron 0908 Wall hangings0603 Any loom weaving 0710 Household 0909 Clothing0604 Any hand weaving 0711 Stuffed toy 0910 Felted0605 Rug, braided 0712 Costume0606 Rug, latch hooked 0713 Accessories DIVISION 100607 Rugs other 0714 Other NON-QUILTED WALL0608 Other hooked item DIVISION 08 FELTING HANGINGS0609 Any soft sculpture 0801 Useful (Must have sleeve or hook0610 Any hand applique 0802 Wearable for hanging)0611 Other needlework 0803 Artistic 1001 Machine piecedDIVISION 07 CLOTHING DIVISION 09 HOLIDAY 1002 Hand pieced0701 Infant clothing 0901 Knitted 1003 Embroidered0702 Child clothing 0902 Crochet 1004 Appliquéd0703 Women clothing 0903 Afghan 1005 Group project0704 Formal wear 0904 Quilted0705 Men clothing 0905 Embroidered DIVISION 11 RECYCLED0706 Ensemble 2 to 4 pieces 0906 Cross stitch 1101 Clothing0707 Jacket or coat 0907 Other 1102 Needlework0708 Sleepwear, intimates 1103 Household
602016 OPEN CLASSCRAFTS Lego entries should be submitted on a Lego base affixed to wood or foam core board. Lego entries should beEntries close at 11:00 am Tuesday, August 2nd in the solidly constructed (not heavy or too fragile) to allow forSouth Hall. Judging begins at 11:00 am Tuesday, 8/2. display. Lego entries must be an original design which isAge groups: authentic, not copied or imitated. No licensed, published 1 Youth – 12 and under designs, patterns or sets can be used for Lego entries. 2 Teen – 13 to 17 3 Adult – 18 to 64 4 Senior I – 65 to 79 5 Senior II – 80 and overJewelry needs to be mounted and display ready to bejudged.CLASS DESCRIPTIONS 0127 Recycle art 0402 Plates, plattersDIVISION 01 CRAFTS 0128 Painted items 0403 Bowls0101 Raku 0129 Candles 0404 Vases0102 Decoupage 0130 Scrap booking 0405 Other functional0103 Stained glass, leaded 0131 Beading 0406 Dolls and toyswindow 0132 Photo album or frame 0407 Ornaments, decorative0104 Stained glass, leaded 0133 Other craft 0408 Other sculpturalaccessory0105 Stained glass, foiled DIVISION 02 DOLLS DIVISION 050106 Leather clothing HANDMADE LEGO CREATION0107 Leather accessory 0201 Period doll, handmade Examples: transportation,0108 Other leather clothes people, animals, building, and0109 Jewelry 0202 Rag doll any other0110 Metal art 0203 Doll clothing, not knitted or 0501 Legos, no kits0111 Wood carving crocheted0112 Wood burning 0204 Other dolls DIVISION 06 UNIQUE0113 Wood working 0601 Other0114 Glass decorated DIVISION 030115 String or wire art HOME FURNISHINGS DIVISION 070116 Rock item 0301 Refinished furniture TEXTILE PAINTING0117 Shell item 0302 Handmade furniture 0701 Place mats, set of 40118 Handmade toy 0303 Accessory 0702 Pillowcases, set of 20119 Artificial flowers display 0304 Baskets 0703 Quilt0120 Dried flowers display 0305 Wall art 0704 Tablecloth0121 Seasonal, party decorations 0306 Other 0705 Pictures0122 Pine cone art 0706 Clothing0123 Fly tying DIVISION 04 CERAMICS 0707 Other0124 Tile inlay EARTHENWARE, STONEWARE0125 Wreaths AND PORCELAIN0126 Special occasion gifts 0401 Mugs, cups
61FOOD PRESERVATION and spaghetti sauces. Labels are available from Garfield County Master Food Safety Advisor volunteers, via theEntries close at 5:00 pm Tuesday, August 2nd in the Extension Office and at local farmers markets.South Hall. Judging begins at 10:00 am Wednesday, 8/3. 12. Canned vegetables, meats, soups and low acid foods must be pressure canned.Age groups: 13. If more than three of a kind not previously listed are 1 Youth – 12 and under entered, a new class can be formed, at the discretion of 2 Teen – 13 to 17 the superintendent. 3 Adult – 18 to 64 4 Senior I – 65 to 79 5 Senior II – 80 and over1. The Food Preservation Division will be supervised byMaster Food Safety Advisor volunteers from ColoradoState University Extension in Garfield County. ContactColorado State University Master Food Safety Advisorsat 970-625-3969.2. Products exhibited must have been prepared since the2015 Fair, in the most recent season of production.3. All preserved foods must be processed according tothe latest USDA recommendations - refer to the currentrecipes, instructions and guidelines provided by ColoradoState University Extension, National Center for HomeFood Preservation, and/or Jarden Home Brands (Ball®and Kerr®). The same is true of all dried foods. Refer topublication Drying Foods, Dehydrating Fruits, Vegetables,Leathers and Jerkies. You may reach the Garfield CountyExtension 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 ofthe judge. Wine, jellies, butters, jams, preserves, pickles,spice products, and dried products may be opened andtasted.5. No food item which would not be safe to eat at timeof judging or which needs refrigeration will be accepted.6. Standard canning jars must be used. Canned productsmust be displayed in canning mason jars, jellies in masonjelly jars, or canning mason jars and use a two-piececanning lid. Frozen jams must be in see-through freezercontainers.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 accordingto the latest USDA recommendations. Foods should bedried in a dehydrator or oven, according to an approvedrecipe. Recipe must be provided for all jerkies.11. All preserved foods must be labeled with the nameof the product, date processed, method of processing,processing time, pounds per pressure, elevation level(refer to sample label below) and recipe source. Recipemust be attached for salsas, seasoned tomato sauces
62
632016 OPEN CLASS14. 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 Extension Fact SheetRecipe: Ball Blue Book 30 minutes at 5,000 feet July 2015September 2015 Recipe: So Easy to Preserve July 2015JUDGING CRITERIA 0201 AsparagusQuality - Distinct, uniform pieces. 0202 Green BeansLiquid - Clear, properly filled. 0203 Dried BeansColor - Natural, not faded or unnaturally bright. 0204 BeetPreparation - Follows tested recipe guidelines. 0205 CarrotPack - Full, attractive, practical, proper head space. 0206 CornContainer - Clean, suitable, neatly labeled. 0207 Peas 0208 GreensCLASS DESCRIPTIONS 0209 PumpkinCANNED FRUITS/VEGETABLES/MEATS 0210 SquashDIVISION 01 CANNED FRUITS 0211 OnionAll items must be water bath processed. All entries must 0212 Pepperbe labeled with processing method, time, elevation, 0213 Potatoesrecipe source, etc. 0214 Sweet Potatoes 0215 MushroomExamples: Berries, peach, pie filling, and any fruit that 0216 Tomatoescan be canned. 0217 Other Vegetable0101 Apricot DIVISION 030102 Apple CANNED MEATS AND SOUPS0103 Apple sauce All canned meats and soups must be pressure canned.0104 Berries All entries must be labeled with processing method,0105 Sweet Cherry time, pounds pressure, recipe source, etc.0106 Pie Cherries0107 Peach 0301 Any meat, pressure canned0108 Pear 0302 Any fish, pressure canned0109 Plum 0303 Any soup, pressure canned0110 Other Fruit 0304 Any stew, pressure canned0111 Pie Filling0112 Fruit JuiceDIVISION 02CANNED VEGETABLESAll items must be pressure canned. Exception: Tomatoescanned with added acid may be water bath processed.All entries must be labeled with processing method,time, pounds pressure, recipe source, etc.Examples: Tomatoes, Green Beans, Stew, Soup and anyvegetables that can be canned.
642016 OPEN CLASS regard to preserving the shape of the fruit. Frozen jams must be in see-through containers.DIVISION 04 WINE 4. Preserves: Fruit may be whole or cut in uniform piecesProfessional Winemaker entries will be judged separately with a clear syrup. Original shape of sections shouldfrom Hobby Winemaker entries. preserved. Product should be tender and saturated with syrup.JUDGING CRITERIA 5. Butters: Made from fruits containing a larger portion1. Bottles must be labeled with: (a) beginning date (b) of the fleshy materials. Seeds and skins are discarded.racking dates (c) bottling date. The mixture is smoother than the jam mixture.2. Wine will be judged for clarity, bouquet and taste. 6. Conserves: Thin slices or small pieces of fruit3. Wines will be divided according to fruit flavor. Each suspended in jelly-like syrup. Usually containing moresubclass will be further divided according to fruit flavor. than one fruit with the addition of nuts and raisins, etc.4. Classes will be added upon discretion of foods 7. Marmalades: Soft fruit jellies containing small piecessuperintendent. of fruit or peel evenly suspended in the transparent jelly.5. NO soda bottles accepted unless they have screw tops. 8. No jelly glasses or paraffin seals. No open kettle6. Label exhibit giving date, flavor, herbs, etc. and method process. Use two-piece canning lid and must be waterused. bath processed, except frozen jams.7. Label exhibit: When bottled, length of agingCLASS DESCRIPTION DIVISION 05 JELLIES, JAMS,0401 Grape wine, scratch PRESERVES, BUTTERS, CONSERVES &0402 Grape wine, kit MARMALADES0403 Grape wine, partial kit0404 Other fruit wine, scratch 0501 Jelly, grape0405 Other fruit wine, kit 0502 Jelly, apple0406 Other fruit wine, partial kit 0503 Jelly, mint0407 Dessert wine, scratch 0504 Jelly, choke cherry0408 Dessert wine, kit 0505 Jelly, plum0409 Dessert wine, partial kit 0506 Jelly, strawberry0410 Other wine, scratch 0507 Jelly, raspberry0411 Other wine, kit 0508 Jelly, apricot0412 Other wine, partial kit 0509 Jelly, pear0413 Sherry, scratch 0510 Jelly, rhubarb0414 Sherry, kit 0511 Jelly, crabapple0415 Sherry, partial kit 0512 Jelly, cranberry0416 Vinegar, any 0513 Jelly, blueberry0417 Beer, mash 0514 Jelly, cherry0418 Beer, partial mash 0601 Jam, grape0419 Beer, kit 0602 Jam, apple0420 Cordials, any 0603 Jam, mint 0604 Jam, chokecherryJELLIES, JAMS, PRESERVES, BUTTERS, 0605 Jam, plumCONSERVES & MARMALADES 0606 Jam, strawberryCRITERIA 0607 Jam, raspberry1. All items must be water bath processed. All entries 0608 Jam, apricotmust be labeled with processing method, time, elevation, 0609 Jam, pearrecipe source, etc. 0610 Jam, rhubarb2. Jellies: Texture - tender, firm enough to hold angle 0611 Jam, crabapplewhen cut, smooth. Appearance - color, clarity, container. 0612 Jam, cranberryFlavor - natural, pleasing sweetness. Preparation – 0613 Jam, blueberryfollows tested recipe guidelines. 0614 Jam, cherry3. Jams: Fruit cooked with water and sugar with no 0701 Freezer jam, cherry 0702 Freezer jam, peach or apricot
65 est. 19380703 Freezer jam, strawberry0704 Freezer jam, raspberry0705 Freezer jam, other0801 Preserves, cherry0802 Preserves, peach or apricot0803 Preserves, strawberry0804 Preserves, raspberry0805 Preserves, other kind0901 Conserves, cherry0902 Conserves, peach or apricot0903 Conserves, strawberry0904 Conserves, raspberry0905 Conserves, other kind1001 Maple syrup1002 Fruit syrup1101 Honey, any1201 Marmalade, any
662016 OPEN CLASS 2. Quality: Uniformity of product, natural color, clear liquid, prime maturity and good texture.DIVISION 06 3. Pack: Proper headspace, attractive and practical.PICKLES, SPICE PRODUCTS 4. Preparation: Follows tested recipe guidelines.Must be water bath processed. All entries must be 5. Variety of Exhibit: Color, texture and uniqueness.labeled with processing method, time, elevation, recipe 6. Creativity: How it’s displayed or presented.source, etc. A cash award for the display judged best in appearance, quality, pack and variety will be given.JUDGING CRITERIA: Display A: $25.00Flavor - natural, not too much spice or acid. Pack – Display B: $15.00neatness and well covered with liquid. Fruit & Vegetable 1501 DISPLAY AQuality -condition of product chosen and condition of Consists of 10 jars as follows:finished product. Preparation – follows tested recipe 1 quart tomatoes or tomato juiceguidelines. 2 pints any other vegetables or soup mixture 1 quart fruit juice or nectarExhibitor must provide recipe for chili sauces and salsas, 1 quart or pint of fleshy fruit such as apricots, peaches,Classes 1408-1410. plums, pears or apples 1 quart or pint of berries, cherries, rhubarb or applesauce,CLASS DESCRIPTION fruit pickles or fruit cocktail1301 Sour cucumber pickle 1 pint or ½ pint preserves, marmalade, butter, conserves1302 Sweet cucumber pickle or jam1303 Dill pickle ½ pint any variety jelly1304 Bread and butter pickles 1 pint or quart pickles any variety1305 Other cucumber pickles 1 pint or ½ pint of relish, salsa or sauce (such as chili,1306 Catsup, pint or ½ pint tomato, barbecue, etc.)1307 Salsa 1502 DISPLAY B1308 Chili Sauce Consists of any 5 jars from the above list. These jars may1309 Green Chili Sauce also be entered in Open Class sections but must have1310 Pickled peppers separate class entry tags if you desire to do this.1311 Relish Tags will be marked so jars are returned to the individual1312 Pickled fruits canning displays and not to Open Class shelves.1313 Other pickled1314 Other sauceDIVISION 07DRIED PRODUCTSExhibit in jars with lids. Decorative jars accepted.CLASS DESCRIPTION1401 Fruit, 6 pieces or 1 cup1402 Fruit leather, one 6” roll or 3 - 2” rolls1403 Vegetables, 1/2 cup1404 Granola, 1/2 cup1405 Trail Mix, 1/2 cup1406 Jerky, 6 pieces, follow CSU guidelines1407 Other dried foodDIVISION 08 CANNING DISPLAYA “canning display” is promoted to showcase the talentand ability of ONE person to present an exhibit thatexcels in the following criteria:1. Appearance of Display: Lids, rings, standard jars,cleaned and uniformly labeled.
67 est. 1938
68BALL FRESH Entries designated First Place from each categoryPRESERVING will receive:AWARD • Two (2) Five-Dollar ($5) Coupons for Ball® or Kerr® Fresh Preserving Products and • One (1) Free (up to $5 value) Coupon for Ball® PectinENTRANT ELIGIBILITY Entries designated Second Place from each category1. Eligible entries must be preserved in the same will receive:brand of jar and lid: Ball® Jar (including Heritage • One (1) Five-Dollar ($5) Coupon for Ball® orCollection) sealed with a Ball® Lid & Band, or Ball®Collection Elite® Jar sealed with a Collection Elite® Kerr® Fresh Preserving Products andLid & Band, or Kerr® Jar sealed with a Kerr® Lid & • One (1) Free (up to $5 value) Coupon for Ball®Band.2. Entries in the Soft Spread category must be Pectinprepared using Ball® Pectin: Classic, Low or No-Sugar Needed or Liquid. BALL® Fresh Preserving Award3. Entries must be labeled with product name, date FOR YOUTH LEVELof preparation, processing method and processing Presented by:time. BALL® & KERR® Fresh Preserving Products4. All preserved foods must be prepared within a In recognition of youth who excel in the art ofone-year period prior to the judging date. fresh preserving (canning), Jarden Home Brands, marketers of the Ball® and Kerr® Fresh PreservingBALL® Fresh Preserving Award Products will present first place awards inFOR ADULT LEVEL designated categories.Presented by:BALL® & KERR® Fresh Preserving Products A panel of judges will select the best entry in eachJarden Home Brands, marketers of Ball ® and Kerr® category for Fruit, Vegetable, Pickle and Soft Spread.Fresh Preserving Products is proud to recognize Entries must be preserved in Ball® Jars sealed withtoday’s fresh preserving (canning) enthusiasts. First Ball® Lids and Bands or Ball® Collection Elite® Jarsand second place awards will be given to individuals sealed with Collection Elite® Lids and Bands, Ball®judged as the best in designated categories. Heritage Collection Jars sealed with Ball® Lids and Bands, or preserved in Kerr® Jars sealed with Kerr® Lids and Bands. In addition, soft spread entries must be prepared using Ball® Pectin: Classic, Low or No-Sugar Needed or Liquid.A panel of judges will select the two best entries for The best entry from each category will receive:Fruit, Vegetable, Pickle, and Soft Spread categories. • One (1) Five-Dollar ($5) Coupon for Ball® orEntries must be preserved in Ball® Jars sealed withBall® Lids and Bands, or Ball® Collection Elite® Jars Kerr® Fresh Preserving Products andsealed with Collection Elite® Lids and Bands, Ball® • One (1) Free (up to $5 value) Coupon for Ball®Heritage Collection Jars sealed with Ball® Lids andBands, or preserved in Kerr® Jars sealed with Kerr® PectinLids and Bands. In addition, soft spread entries mustbe prepared using Ball® Pectin: Classic, Low or No-Sugar Needed or Liquid.
69QUALITY CRITERIA*Safety is of utmost importance. Any entry not in recommended methods to preserve food in jarscompliance with judging guidelines or exhibiting for shelf storage.spoilage must be disqualified. Quality criteria • Time for correctly heat processing food variesare based on visual judging only. Refrain from depending on each specific recipe or food type.tasting preserved food as part of the Ball® Fresh Processing time must be in agreement with thePreserving Award program.* approved reference guides.1. FILLED JAR 3. PRODUCT APPEARANCE• Headspace must correspond to instructions • Produce should be free from blemishes, disease from the reference guides listed. The top of and spoilage. Recipes prepared with stems, pits the finished recipe or liquid covering produce and peels intact are acceptable if the recipe is in must provide adequate headspace as stated in keeping with all preserving guidelines. approved guidelines. • Liquid must be clear and free from cloudiness• Air bubbles must be kept to a minimum. (Gas and small particles unless recipe ingredients bubbles denote spoilage and can be identified have a natural effect on product clarity. by movement of bubbles to the surface of the • Color of the finished product should be as close product while the jar is stationary. Products as possible to its natural characteristics or that indicating presence of gas bubbles must be for cooked product. disqualified). • Texture is affected by heat processing; however,• Band should remain in place to transport the finished product should not easily break preserved food. Remove band carefully to down or appear over-cooked. determine if the headspace is correct. • Ingredients should retain their shape and size• Replace band for product display. based on the type and preparation method. Cut2. HEAT PROCESS pieces of uniform size should be packed evenly• Method used to heat process food must in the jar yet allow adequate room for liquid to comply with current preserving guidelines as circulate throughout the jar. stated in the approved reference guides. The 1601 Fruit boiling-water process for high-acid food and 1602 Vegetable pressure process for low-acid food are the only 1603 Soft spread 1604 Pickle
702016 OPEN CLASS CLASS DESCRIPTIONSBAKED GOODS DIVISION 01 - COOKIES 0101 Six barsEntries close at 10:00 am Wednesday, August 3rd in the 0102 Six browniesSouth Hall. Judging begins at 10:00 am Wed, 8/3. 0103 Six peanut butterAge groups: 0104 Six sugar 1 Youth – 12 and under 0105 Six molasses 2 Teen – 13 to 17 0106 Six chocolate chip 3 Adult – 18 to 64 0107 Six no bake 4 Senior I – 65 to 79 0108 Six from cake mix 5 Senior II – 80 and over 0109 Six oatmealAll general Open Class rules apply. All entries in these 0110 Six otherclasses must be homemade, unless noted. All entries,including cookies, must be placed on disposable plates DIVISION 02 - BREADS, QUICKand covered with plastic or in a zip lock bag prior to 0201 Banana loafbeing entered at the fairgrounds. All cakes must be 0202 Zucchini loafplaced on a sturdy, covered surface that is 1 – 1½” larger 0203 Coffee cakethan the cake and covered in plastic. All baked products, 0204 Other quick bread loafexcept decorated cakes, must be cut and tasted by the 0205 Six muffins, no cupsjudge. All exhibits will remain on display until Saturday, 0206 Six biscuitsAugust 6, 10:00 pm, all entries will be sold in a fund- 0207 Six pieces, corn breadraiser for the Open Class Department following judging. 0208 Six tortillasA representative sample of each baked product (cake,pie, bread) will remain on display. The Garfield County DIVISION 03 - BREADS, YEAST &Fair and its representatives will not be responsible for SOURDOUGHany lost or damaged personal items such as plates or 0301 Coffee cake or fancyplatters. Please use disposable plates and tins whenever 0302 Wheat loafpossible. Entries requiring refrigeration will be accepted 0303 White loafon a limited basis due to limited refrigerator space. Once 0304 Dinner rolls, 6 anythis space has been filled, no more entries requiring 0305 Cinnamon, sweet rollsrefrigeration will be able to be accepted! This includes 0306 Machine loafcream pies, products containing cream cheese, cream 0307 Other yeastcakes or fillings. Judging criteria: flavor, appearance,color, texture, consistency and leavening. DIVISION 04 - CAKES 0401 Cake, icedPRODUCT STANDARDS FOR 0402 Cake, no iceBAKED GOODS 0403 Fruit cakeYEAST BREAD: should have a uniform golden crust, a 0404 Cupcakes, 6 icedsmooth, well-rounded top, slices easily and holds shape. 0405 Cupcakes, 6 no iceTexture should be moderately fine, even grained, freefrom large air bubbles, and well-baked. The flavor should DIVISION 05 - DECORATED CAKESbe pleasant with a bland nut-like taste. (May use a cake form as cakes will not be tasted)QUICK BREAD: should be even or slightly rounded, 0501 Sheet cakegolden brown crust and equally light throughout. Texture 0502 Layer cakeshould have a fine even grain, not crumbly. Flavor should 0503 Cupcakesbe characteristic of ingredients. Any nuts or fruits should 0504 Specialbe uniformly distributed.COFFEE CAKES: should be well-baked and browned, not DIVISION 06 - PIESdoughy, crumbly or drippy. If dough swirls, it should have 0601 Fruita clean-cut design. Icing should enhance appearance. 0602 Nut or vegetableFlavor of topping should complement or be a pleasant 0603 Othercontrast to flavor or basic dough.CAKES: should have a neat appearance. Texture shouldbe consistent with recipe and ingredients used withflavor well-blended and pleasant to taste.
71 est. 1938DIVISION 07 - GOOD FOR YOURHEALTHThis section is for those who have modified, substitutedingredients or have used a recipe that reduces fat,cholesterol or calories. All general rules apply. Pleaseinclude recipe.0701 Any healthyDIVISION 08 – GLUTEN FREE0801 Any gluten freeDIVISION 09 – CANDIES0901 Fudge0902 Toffee or nut brittle0903 Other candy
722016 OPEN CLASS DIVISION 08 COSMOSFLORICULTURE 0801 Any color, three bloomsEntries close at 10:00 am Wednesday, August 3rd in the DIVISION 09 SNAPDRAGONSouth Hall. Judging begins at 10:00 am Wednesday, 8/3. 0901 Any color, one spikeAge groups: 1 Youth – 12 and under DIVISION 10 POPPIES 2 Teen – 13 to 17 1001 Any color 3 Adult – 18 to 64 4 Senior I – 65 to 79 DIVISION 11 ZINNIA 5 Senior II – 80 and over 1101 Small, under 1.5”, five blooms 6 Professional 1102 Medium, 1.5-3”, three bloomsWhen three to five flowers are required, they must be 1103 Large, 3-4”, three bloomsof same variety and color. If there are three or moreentries of one variety, a class will be established. Enter DIVISION 12 PANSIESthree blooms per class unless noted. For these exhibits, 1201 Any colora bloom is one individual flower on one stem. Pleaseprepare flowers to extend their freshness.CLASS DESCRIPTIONS DIVISION 13 SWEET PEASDIVISION 01 ASTERS 1301 Any color0101 Any color, three bloomsDIVISION 02 DAHLIA DIVISION 14 NASTURTIUMS0201 Small, under 4”, three blooms 1401 Any color0202 Medium, 4-8”, three blooms0203 Large, over 8”, one bloom DIVISION 15 SUCCULENTS & CACTUS0204 Cactus, three blooms 1501 Any succulent, pot under 6” 1502 Any succulent, pot over 6”DIVISION 03 GLADIOLUS 1503 Any cactus, pot under 6”0301 Any color, 1 spike 1504 Any cactus, pot over 6”DIVISION 04 MARIGOLD DIVISION 16 POTTED PLANTS0401 Small, under 2”, five blooms 1601 With bloom0402 Medium, 2-4”, three blooms 1602 Without bloom0403 Large, over 4”, three blooms 1603 OtherDIVISION 05 PETUNIA DIVISION 17 MISCELLANEOUS0501 Single grandiflora, 3.5-5”, three blooms 1701 Other annual0502 Small floribunda, 2.5-3”, three blooms 1702 Other perennial0503 Double multiflora, 2-2.5”, three blooms 1703 Other flowerDIVISION 06 SUNFLOWERS0601 Any color, one bloom0602 Largest0603 TallestDIVISION 07 ROSE0701 Tea Rose, any color, one bloom0702 Floribunda, one cluster0703 Miniature, one cluster
73FLORAL ARRANGEMENTS NOXIOUS WEEDS DISPLAYEntries close at 10:00 am Wednesday, August3rd in the South Hall.Judging begins at 10:00 am Entries close at 10:00 am Wednesday, August 3rd in theWednesday, 8/3. South Hall. Judging begins at 10:00 am Wednesday, 8/3.Age groups: Age groups: 1 Youth – 12 and under 1 Youth – 12 and under 2 Teen – 13 to 17 2 Teen – 13 to 17 3 Adult – 18 to 64 3 Adult – 18 to 64 4 Senior I – 65 to 79 4 Senior I – 65 to 79 5 Senior II – 80 and over 5 Senior II – 80 and over 6 Professional ALL SEED HEADS MUST BE CONTAINED IN PLASTIC TO PREVENT ACCIDENTAL SPREAD OF SEEDS. THEME: CLASS DESCRIPTION “BACK TO OUR ROOTS” DIVISION 01 0101 Educational weed board - Main topics of theCLASS DESCRIPTIONS participant’s choice are to be shown, such as historyDIVISION 01 HOME GROWN of the weed, economic considerations of weeds, weedExperienced or novice exhibitors may enter. Flowers control, etc.and foliage for this class must be home grown. Pointschedule for judging: Condition of flowers-30; condition 201 Noxious weeds displayof foliage-30; creativity and originality-20; adherence to Each weed is to be labeled with an identification labeltheme-20 as follows: 1. Common name of weed0101 Grandma’s Garden, mixed, antique container 2. Scientific name of weed0102 Fair theme, “Back to Our Roots” 3. Annual or perennial0103 On the Farm 4. Where found0104 Best in Small Packages, 5” or less 5. Time of bloom0105 Happy Fair Days 6. Exhibitor name 7. AddressDIVISION 02 ARTISTIC 8. Date collectedExperienced or novice exhibitors may enter. May use 9. How eradicated: spray, cultivation or otherhome grown or store-bought flowers and foliage. Pointschedule for judging: interpretation of theme-30; Judging is based on:creativity-30; originality-20; condition of flowers-10; 1. Identificationcondition of foliage-10. 2. Quantity of weeds 3. Variety of weeds0201 American Pride 4. Neatness of display0202 Special Occasion 5. Completeness - place pressed specimens in proper0203 Morning Song, cream, white, pale yellow balance on mounting cards.0204 Smiles, flowers, container shades of one color0205 Sense of Humor, junk container0206 Whimsical, birdhouse with outhouse design0207 Beauty Queen, Roses
742016 OPEN CLASS HORTICULTURE:HORTICULTURE: VEGETABLESFRUIT Entries close at 10:00 am Wednesday, August 3rdEntries close at 10:00 am Wednesday, August 3rd in the South Hall. Judging begins at 10:00 am Wed,in the South Hall. Judging begins at 10:00 am Wed, 8/3.8/3. 1- Youth – 12 and underAge groups: 2- Teen – 13 to 171- Youth – 12 and under 3- Adult – 18 to 642- Teen – 13 to 17 4- Senior I – 65 to 793- Adult – 18 to 64 5- Senior II – 80 and over4- Senior I – 65 to 79 Vegetables will be judged for table use. Uniformity5- Senior II – 80 and over of size, shape and color of the specimens in theThe Horticulture Division will be supervised by entry is important.Colorado Master Gardener Volunteers from CLASS DESCRIPTIONSColorado State University Extension in Garfield DIVISION 01 PEPPERSCounty. Contact Colorado State University Master 0101 Three sweet bell peppersGardeners at 970-625-3969. 0102 Three sweet specialty peppersA plate consists of three apples, pears, apricots, 0103 Three hot specialty peppersor peaches, five crab apples, plums or prunes or 0104 Three hot southwestern peppersSeckel pears. If two or more samples of any entry 0105 Three jalapeño peppersare present, a class will be made at the discretion of DIVISION 02 ONIONS: trim onions to 1” onthe superintendent. Leave stem on all fruit except top and ½” rootpeaches and apricots. Onions should be cleaned 0201 Three onions - round, globe, spindle or topbut not peeled. shapedCLASS DESCRIPTIONS 0202 Three onions - flat or Bermuda type0101 Plate any three apples 0203 Six green onions - bunched, 10 in. long, tied0102 Plate any three crabapple with bulb size of ½ - ¾” and root trimmed to ½”0103 Plate any three peaches DIVISION 03 TOMATOES0104 Plate of three pears 0301 Three ripe tomatoes - stem off0105 Plate of five plums 0302 Three Roma tomatoes – stem off0106 Plate of five prunes 0303 Five salad tomatoes - cherry, plum, grape,0107 One pint (open container) berries patio or pear – stem off0108 Plate grapes 0304 Three green tomatoes - stem on0109 Plate of three apricots (no stems) DIVISION 04 SQUASH: stems on and0110 Two cantaloupes or muskmelons representative of those purchased to eat0111 One large watermelon 0401 Three summer squash0112 Rhubarb three stalks - no leaves 0402 One spaghetti squash0113 Any other fruit 0403 Two small winter squash
750404 One large winter squash 0801 Five ears decorative corn0405 Two pie pumpkins - small, sugar type 0802 Most unusual vegetable0406 One large field pumpkin 0803 Vegetable animal0407 Three miniature pumpkins 0804 Biggest pumpkin 0805 Biggest cabbageDIVISION 05 CUCUMBERS 0806 Biggest watermelon0501 One lb. pickling cucumbers 0807 Biggest tomato0502 Three slicing cucumbers 0808 Biggest squash0503 Three seedless and thin skinned cucumbers 0809 Biggest cucumber 0810 Veggie basket - homegrown to be judged onDIVISION 06 MISCELLANEOUS presentation0601 3 ears sweet corn - leave in husk 0811 Veggie basket - Store purchased - to be judged0602 1 head cabbage on presentation0603 1 head cauliflower0604 1 head broccoli0605 1 head lettuce0606 1 bunch celery0607 3 radishes - bunched and tied0608 3 carrots - 1/2 in. tops0609 3 table beets - 2 in. tops0610 3 turnips - 1 in. tops0611 3 parsnips - 1 in. tops0612 6 yellow snap or wax beans 0613 6 green beans0614 6 burgundy beans0615 1 eggplant0616 Garlic0617 Peas, snap0618 Peas, bush type0619 Any other vegetable0620 Herbs, any variety - 3 stemsDIVISION 07 POTATOESPotatoes must be clean; do not wash unlessunavoidable.0701 Three potatoesDIVISION 08 THE FUN GROUPBasket must contain five different varieties ofvegetables in any amount and will include twoherbs. Will be divided into Junior (12 & under),Youth (13-17), and Adult if there are sufficiententries.
76SPECIAL CONTESTS Prizes: First: Each Class - $25Entries accepted between 2:00 pm and 6:00 pm on Second: Each Class - $15Wednesday, August 3rd and between 8:00 am and 11:30 Third: Each Class - $10am on Thursday, August 4th in the South Hall. Judging 0201 Double Crustbegins at 1:00 pm Thursday, August 4th. All General 0202 Crumb CrustOpen Class and Baked Good Rules Apply.Age groups: DIVISION 03 GINGERBREAD 1 Youth – 12 and under CREATION CONTEST 2 Teen – 13 to 17 GENERAL RULES 3 Adult – 18 to 64 1. Contest is open to youth under the age of 18 at the 4 Senior I – 65 to 79 time of the contest. 5 Senior II – 80 and over 2. Gingerbread Creation should be made entirely by the contestant; no kits are to be used.CLASS DESCRIPTIONS 3. Candy, frosting and other edible decorations areDIVISION 01 COMMISSIONERS’ acceptable. No decorations requiring refrigeration are toCOOKIE JAR CONTEST be used!0101 Commissioner Contest 4. Inedible items will not be accepted. NO GLUE.Contest sponsored and judged by the Garfield County 5. Gingerbread Creations should be no larger than 18Commissioners. inches by 18 inches. Large items are discouraged due toPrizes: limited display space.First: Adult- $40 and Youth - $40 6. Gingerbread Creations should be displayed on aSecond: Adult - $20 and Youth - $20 cardboard or wood base, no more than 1 inch largerThird: Adult - $15 and Youth - $15 than the Gingerbread Creation. Please be sure that the Creation will not fall/break during transport.GENERAL RULES 7. Entries that are not picked up will be discarded,1. The cookie jar must be of at least one-half gallon including base.capacity with a wide mouth. Preferably, the containerand decorations are made out of recycled, food-safe Awards sponsored by Karen & Richard Rhoades, andmaterials and suitable for use as a cookie jar. presented immediately after judging.2. The cookie jar should reflect the Garfield County Fair Prizes: theme of the current year, “Back to Our Roots”. Best of Fair - $203. Container must be filled and should contain a minimum First Place - $10of three varieties with a minimum of one dozen cookies 0301 Your creationper variety.4. In addition to the cookie jar, place three cookies ofeach variety on a paper plate and cover with plastic wrapso that the judges may have easy access to the cookiesfor judging.5. Class will be judged 50% on creativity of container andtheme, and 50% on flavor, texture and appearance ofcookies.6. Copyrighted characters, slogans, etc. are not allowed.7. The cookie jar will remain on display at the fairgrounds.Cookies will be removed from the jar and distributed tothe employees of Garfield County and fair volunteers.DIVISION 02 APPLE PIE CONTESTRibbons for adult and youth will be given. All entrieswill be judged at adult standards. Awards presentedimmediately after judging. All pies will be sliced and soldto the public for $1.00 per slice donation immediatelyfollowing the judging. The proceeds go to the Open ClassDepartment.
77DIVISION 04 QUEEN/KING OF THE (12) of the Field Crops, Horticulture, Floriculture,KITCHEN and PRINCESS/PRINCE OF Floral Arrangements and Noxious Weeds Classes andTHE KITCHEN place in ten (10).Determined on the basis of total ribbon points won. Princess/Prince: Eligible exhibitors must be under theQueen/King: Competitors must enter at least twelve (12) age of 18 as of January 1, 2015. Competitors mustof the competitive Food Preservation and Baked Goods enter at least nine (9) of the Field Crops, Horticulture,Classes and place in ten (10). Floriculture, Floral Arrangements and Noxious WeedsPrincess/Prince: Eligible exhibitors must be under the Classes and place in seven (7).age of 18 as of January 1, 2016. Competitors must enter 1st Place - 3 Pointsat least nine (9) of the competitive Food Preservation 2nd Place - 2 Pointsand Baked Goods Classes and place in seven (7). 3rd Place - 1 Point1st Place - 3 Points2nd Place - 2 Points The Garfield County Fair offers the winning Queen/King3rd Place - 1 Point and Princess/Prince of the Yard: A rosette and $25 each. 0601 Prince or PrincessThe Garfield County Fair offers the winning Queen/King 0602 King or Queen and Princess/Prince of the Kitchen: A rosette and $25each. DIVISION 07 COMMUNITY0401 Prince or Princess COMPETITION0402 King or Queen In the Community Competition, quality points will be awarded to the home community of the exhibitor ofDIVISION 05 QUEEN/KING OF THE each placing exhibit. Points awarded will be 3 pointsHOUSE and PRINCESS/PRINCE OF for each first place, 2 points for each second place andTHE HOUSE 1 point for each third place received. The communityDetermined on the basis of total ribbon points won. with the highest total quality points will receive a rosetteQueen/King: Competitors must enter at least twelve declaring it to be the “2015 Garfield County Fair Top(12) of the competitive Needlework, Crafts and Fine Arts Community.” In case of a tie, the community exhibitingClasses and place in ten (10). the most Best of Fair entries shall be declared the winner.Princess/Prince: Eligible exhibitors must be under the 0701 Most ribbonsage of 18 as of January 1, 2015. Competitors must enterat least nine (9) of the Needlework, Crafts and Fine ArtsClasses and place in seven (7).1st Place - 3 Points2nd Place - 2 Points3rd Place - 1 PointThe Garfield County Fair offers the winning Queen/Kingand Princess/Prince of the House: A rosette and $25each.0501 Prince or Princess0502 King or QueenDIVISION 06 QUEEN/KING OF THEYARD and PRINCESS/PRINCE OF THEYARDDetermined on the basis of total ribbon points won.Queen/King : Competitors must enter at least twelve
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79 Exhibitor # ____________________OPEN CLASS ENTRY FORM
est. 1938 PRSRT STD U.S. POSTAGE201 8th StreetGlenwood Springs, CO 81601 PAID GRAND JUNCTION, CO PERMIT #134 ECR WSS RESIDENTIAL CUSTOMER
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