51Open 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. WELDING, 970-945-6546 FABRICATION, & www.balcombgreen.com REPAIR www.wdglawyers.com Aluminum, Good luck to all stainless steel, steel, fair participants! cast iron 818 Colorado Ave. / P.O. Box 790 Glenwood Springs, CO 81602 Dave Walker - Owner Ph:(970) 245-2000 Fax:(970) 254-1796 725 Scarlet Drive,Grand Junction, CO [email protected]
52fine 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 80 Senior 80 or over Colored markers Pen and ink Other media13. 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.
53Class 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
54QUILTING 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.Basalt, Glenwood Springs, Marble, Rifle and all areas in between111 East 3rd Street, Rifle, CO 81650(970)945-5434, (800)966-1709 fax, stewart.com/glenwood-springsSTEWART INFORMATION SERVICES CORP NYSE:STC)
55Definitions: Kit/Block of the Month Quilt – any quilt madeQuilt – a fabric sandwich held together with hand from a precut kit or made with “Block of the Month”or machine quilting stitches or ties pattern packets in which the fabrics were supplied to the quiltmaker1 Person Quilt – quilt made entirely by the Found and Finished – old or vintage quilt topexhibitor made by another and finished by the exhibitor Repurposed/Recycled – made from textiles that2 Person Quilt- quilt top made by the exhibitor and had a previous “life” - jeans, dresser scarves, oldquilted by another person quilts, dishtowels, etc. Tied Quilt – yarns, ribbons, carpet thread, etc., areBed Quilt – intended for use on bed, including used to combine quilt sandwichbaby and lap quilts Raggy Quilt – seams are on the outside and clipped so they will frayWall Quilt – intended for display on a wall and Original Art Quilt – an original design of theshould have a sleeve or hanging device quiltmaker and made entirely by the exhibitor Miniature Quilts – scaled down version of a largerPieced Quilt – hand or machine piecing is the quilt; 16” square or lessprimary technique of construction, may have Home Accessories – pillows, placemats, hot pads, etc.small amounts of other techniques or Quilted Fashions – clothing, fashion accessories, bags and totesembellishmentsAppliqué 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 quilting970-625-5154 www.gregmullenaxroofing.com Financing Available
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57 224 Hand appliquéd/longarm quilted 225 Machine appliquéd/hand quiltedSECTION 1 ONE PERSON QUILTS 226 Machine appliquéd/home machine quilted 227 Machine appliquéd/longarm quiltedBed Quilts 228 Mixed technique/hand quilted 101 Hand pieced/hand quilted 229 Mixed technique/home machine quilted 102 Hand pieced/home machine quilted 230 Mixed technique/longarm quilted 103 Hand pieced/longarm quilted 104 Machine pieced/hand quilted SECTION 3 OTHER QUILT 105 Machine pieced/home machine quilted CATEGORIES 106 Machine pieced/longarm quilted 107 Hand appliquéd/hand quilted 301 Group Quilts 108 Hand appliquéd/home machine quilted 302 Crazy Quilts 109 Hand appliquéd/longarm quilted 303 Yo-Yo Quilts 110 Machine appliquéd/hand quilted 304 Cathedral Quilts 111 Machine appliquéd/home machine quilted 305 Whole Cloth Quilts 112 Machine appliquéd/longarm quilted 306 Hand Embroidered Quilts 113 Mixed technique/hand quilted 307 Machine Embroidered Quilts 114 Mixed technique/home machine quilted 308 Kit/Block of the Month Quilts 115 Mixed technique/longarm quilted 309 Found and Finished Quilts 310 Repurposed/Recycled QuiltsWall Quilts 311 T-Shirt Quilts 116 Hand pieced/hand quilted 312 Tied Quilt 117 Hand pieced/home machine quilted 313 Raggy Quilt 116 Hand pieced/hand quilted 314 Original design/Art Quilts 118 Hand pieced/longarm quilted 315 Miniature Quilts 119 Machine pieced/hand quilted 316 Table Runners & Table Toppers 120 Machine pieced/home machine quilted 317 Home Accessories 121 Machine pieced/longarm quilted 318 Quilted Fashions 122 Hand appliquéd/hand quilted 123 Hand appliquéd/home machine quilted 124 Hand appliquéd/longarm quilted 125 Machine appliquéd/hand quilted 126 Machine appliquéd/home machine quilted 127 Machine appliquéd/longarm quilted 128 Mixed technique/hand quilted 129 Mixed technique/home machine quilted 130 Mixed technique/longarm quiltedSECTION 2 TWO PERSON QUILTSBed Quilts 201 Hand pieced/hand quilted 202 Hand pieced/home machine quilted 203 Hand pieced/longarm quilted 204 Machine pieced/hand quilted 205 Machine pieced/home machine quilted 206 Machine pieced/longarm quilted 207 Hand appliquéd/hand quilted 208 Hand appliquéd/home machine quilted 209 Hand appliquéd/longarm quilted 210 Machine appliquéd/hand quilted 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
58SECTION 4 YOUTH CLASSES: ANY QUILT, ANY TECHNIQUE, ANY SIZE401 - 7 years and under402 - 8 - 13 years403 - 14 - 18 yearsNEEDLEWORK 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, pleasevisit the CSU Extension office to obtain 4-H Project score sheets. These guidelines for youth arehighly 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 arenot allowed to show in the open class since 4-H exhibits can now win premiums.Class DescriptionsSECTION 1 KNITTING SECTION 6 COUNTED CROSS STITCH 101 Home accessories 102 Garment 601 Pictures – small, up to 12 Inches 103 Toys, doll clothes 602 Pictures – large, over 12 Inches 104 Any other hand-knit Item 603 Cross stitch sampler 105 Machine knit items 604 Article with stamped cross stitch 106 Best knitted article by person over 80 605 Original cross stitch design 107 Best knitted article by youth age 9-18 606 Clothing article, cross stitch 607 Luncheon or tableclothSECTION 2 CROCHET 608 Other cross stitch article 201 Home accessories SECTION 7 MACHINE 202 Garment EMBROIDERY 203 Toys, doll clothes 204 Any other crochet Item 701 Pot holder 205 Best crocheted article by a person over 80 702 Kitchen towel 206 Best crocheted article by a youth age 9-18 703 Bath towel 207 Period doll 704 Apron 208 Doily under 14” 705 Sweatshirt 209 Doily over 14” 706 Other clothing 707 PillowsSECTION 3 AFGHANS 708 Any other 301 Knitted SECTION 8 OTHER EMBROIDERY 302 Crocheted 303 Mile A Minute 801 Any other long stitch article 304 Any other afghan 802 Any other crewel embroidery pictures 803 Any other crewel embroidery articleSECTION 4 TATTING 804 Any other candle wicking article 805 Any other machine embroidery article 401 Tatted sets 806 Any other chicken scratch article 402 Tatted accessory 807 Any other hardanger embroidery article 403 Tatted doily 808 Any other counted thread embroidery article 404 Other tatted articles 809 Any other drawn thread embroidery article 810 Any other needlepoint pictureSECTION 5 EMBROIDERY 811 Any other needlepoint article 812 Machine Embroidery 501 Home accessory 813 Silk Ribbon Embroidery 502 Clothing article 503 Embroidered sampler 504 Pillow cases 505 Any other embroidery
59SECTION 9 OTHER NEEDLEWORK Gift Baskets 901 Any other bead work Candles WWeedddoings 902 Any other plastic canvas article Chocolates 903 Any other loom weaving Silks 904 Any other hand weaving 905 Rugs, braided Plants- indoor & out 906 Rugs, latch hooked 907 Rugs, any other Balloons 908 Any other hooked article 909 Any other latch hooked article Stuffed Animals 910 Any other soft sculpture article 911 Any other hand applique article 912 Any other, not mentionedSECTION 10 CLOTHING 1001 Infant’s clothing 1002 Child’s clothing 1003 Women’s clothing 1004 Formal wear 1005 Men’s clothing 1006 Adult’s ensemble (2, 3 or 4 pieces) 1007 Jacket or coat 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 articlesSECTION 11 FELTING 1101 Felted useful articles 1102 Felted wearable articles 1103 Felted artistic articlesSECTION 12 HOLIDAY 1201 Knitted holiday Items 1202 Crochet holiday Items 1202 Holiday afghans 1203 Tatted holiday items 1204 Quilted holiday items 1205 Embroidered holiday items 1206 Counted cross stitch holiday items 1207 Other needlework holiday items 1208 Holiday wall hangings 1209 Holiday clothing items 1210 Holiday felted itemsSECTION 13 NON-QUILTEDWALLHANGINGS(Must have sleeve or hook for hanging) 1301 Machine pieced 1302 Hand pieced 1303 Machine pieced 1304 Hand pieced 1305 Embroidered 1306 Appliquéd 1307 Miniature quilt wall hanging, 14” or less 1308 Group project 1309 Any other wall hanging, 14” or under 1310 Any other wall hanging, 14” or largerSECTION 14 RECYCLED 1401 Clothing 1402 Needlework 1403 Household
60CRAFTS 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 136 Candles101 Raku 137 Scrap booking102 Decoupage 138 Beading103a Stained glass, any leaded window 139 Any other craft, not listed above103b Stained glass, any leaded accessory103c Stained glass, any leaded youth entry SECTION 2 TEXTILE PAINTING104 Stained glass, any foiled105 Leather, clothing article 201 Place mats (set of four)106 Leather, accessory article 202 Pillowcases, pair107 Any other leather work 203 Quilt108 Jewelry 204 Tablecloth109 Metal art 205 Pictures110 Wood carving 206 Clothing (sweatshirts, t-shirts, aprons etc.)111 Wood burning 207 Any other, not listed above112 Wood working113 Glass decorated SECTION 3 DOLLS - HANDMADE114 String or wire art115a Rock article: adult 301 Period doll only115b Rock article: youth 302 Period doll with clothes (handmade)116 Shell article 303 Porcelain doll (not a figurine) only117 Soft toy, not a doll 304 Porcelain doll (not a figurine) with clothes 118 Child’s toy, handmade (personally made)119 Macramé 305 Apple head120 Tole painting 306 Rag121 Artificial flowers, any display 307 Wooden122 Dried flowers, any display 308 Doll clothing, not knitted or crocheted123 Seasonal or party decorations 309 Any doll made by a youth under 14124 Pine cone art 310 Other dolls, not listed above125 Padded photo albums or frames126 Fly tying SECTION 4 HOME FURNISHINGS127 Tile inlay128 Stepping stones 401 Refinished piece of furniture129 Handmade soaps or cosmetics 402 Handmade piece of furniture130 Wreaths 403 Accessory (lamp, bookends, clock, etc.)131 Creative gifts for specific occasions 404 Baskets(wedding, births, etc.) 405 Wall art132 Recycle art – Senior (made from cans, 406 Otherbottles, plastic bags, etc.)133 Recycle art – Youth (made from cans, SECTION 5 CERAMICSbottles, plastic bags, etc.)134 Recycle art – Adult (made from cans, bottles, Earthenware, Stoneware, Porcelainplastic bags, etc.) 501 Mugs and cups135 Painted items 502 Plates and platters 503 Bowls 504 Vases 505 Lidded vessels 506 Other functional pottery 507 Dolls and toys
61508 Ornaments and decorative items SECTION 7 LEGO CREATION509 Abstract510 Other sculptural pottery Examples: transportation, people, animals, building, and any other. 701 Youth six years and underSECTION 6 UNIQUE 702 Youth seven to thirteen years 703 Youth 14 to 18 years 600 Classes to be decided as entered 704 Lego creations – adultsFOOD 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
62“We put the hurt on dirt” Stampfel Construction Welcomes you to the 2015 County FairCongratulations to all participants! ~Kip Costanzo~ 28803 Highway 6, Ri e, CO 81650 970-625-4155
63Class DescriptionsCANNED FRUITS/VEGETABLES/MEATS Examples: berries, peaches, pie filling, and anyJUDGING CRITERIA fruit that can be canned.Quality - distinct, uniform piecesLiquid - clear, properly filled 101 ApricotsColor - natural, not faded or unnaturally bright 102 ApplesPreparation – follows tested recipe guidelines 103 Apple saucePack - full, attractive, practical, proper head 104 Berriesspace 105 Sweet CherriesContainer - clean, suitable, neat label 106 Pie Cherries 107 PeachesSECTION 1 CANNED FRUITS 108 Pears 109 PlumsAll items must be water bath processed. All entries 110 Any other Fruitmust be labeled with processing method, time, 111 Pie Fillingelevation, recipe source, etc. 112 Fruit Juice 4. Classes will be added upon discretion of foodsSECTION 2 CANNED VEGETABLES superintendent. 5. No soda bottles accepted unless they haveAll items must be pressure canned. Exception: screw tops.tomatoes canned with added acid may be water 6. Label exhibit giving date, flavor, herbs, etc. andbath processed. All entries must be labeled with method used.processing method, time, pounds pressure, recipe 7. Label exhibit: when bottled, how long agedsource, etc.Examples: Tomatoes, Green Beans, Stews, Soups, CLASS DESCRIPTIONand any vegetables that can be canned. 401a Grape wine – from scratch 201 Asparagus 401b Grape wine – from kit 202 Green Beans 401c Grape wine – partial kit 203 Dried Beans 402a Other fruit wine – from scratch 204 Beets 402b Other fruit wine – from kit 205 Carrots 402c Other fruit wine – partial kit 206 Corn 403a Dessert wine – from scratch 207 Peas 403b Dessert wine – from kit 208 Greens 403c Dessert wine – partial kit 209 Pumpkins 404a Other wine – from scratch 210 Squash 404b Other wine – from kit 211 Onions 404c Other wine – partial kit 212 Peppers 405a Sherry – from scratch 213 Potatoes 405b Sherry – from kit 214 Sweet Potatoes 405c Sherry – partial kit 215 Mushrooms 406 Vinegar, any variety 216 Tomatoes 407a Beer – mash 217 Any other Vegetable 407b Beer – partial mash 407c Beer - kitSSOECUTPISON 3 CANNED MEATS AND 408 Cordials, any varietyAll canned meats and soups must be pressure JELLIES, JAMS, BUTTER & PRESERVIEScanned. All entries must be labeled with processing DEFINITIONSmethod, time, pounds pressure, recipe source, etc. All items must be water bath processed. All entries must be labeled with processing method, time, 301 Jar any variety Meat - pressure canned elevation, recipe source, etc. 302 Jar any variety Fish - pressure canned 303 Jar any variety Soup- pressure canned Jellies: Texture - tender, firm enough to hold angle 304 Jar any variety Stew- pressure canned when cut, smooth. Appearance - color, clarity, container. Flavor - natural, pleasing sweetness.SECTION 4 WINE Preparation – follows tested recipe guidelines.Professional Winemaker entries will be judgedseparately from Hobby Winemaker entries.JUDGING CRITERIA Jams: Fruit cooked with water and sugar with no regard to preserving the shape of the fruit. Frozen1. Bottles must be labeled with: (a) beginning date jams must be in see-through containers.(b) racking dates (c) bottling date. Preserves: Fruit may be whole or cut in uniform2. Wine judged on clarity, bouquet, and taste. pieces with a clear syrup. Original shape of3. Wines will be divided according to Fruit flavor. sections should preserved. Product should beEach subclass will be further divided according to tender and saturated with syrup.fruit flavor.
64Butters: Made from fruits containing a larger CLASS DESCRIPTIONportion of the fleshy materials. Seeds and skins arediscarded. The mixture is smoother than the jam 1401 Jar Sour Cucumber Picklesmixture. 1402 Jar Sweet Cucumber PicklesConserves: Thin slices or small pieces of fruit 1403 Jar Dill Picklessuspended in jelly-like syrup. Usually containing 1404 Catsup (must be in pint or 1/2 pt jars)more than one fruit with the addition of nuts and 1405 Jar Bread and Butter Picklesraisins, etc. 1406 SauerkrautMarmalades: Soft fruit jellies containing small 1407 Chutneypieces of fruit or peel evenly suspended in the 1408 Chili Saucetransparent jelly. 1409 Green Chili SauceNo Jelly Glasses or Paraffin seals. No open kettle 1410 Salsaprocess. Use two-piece canning lid and be must be 1411 Pickled Pepperswater bath processed, except frozen jams. 1412 Hot Dill Pickles 1413 Cinnamon PicklesSECTION 1414 Jar Relish 1415 Jar Pickled Fruit 500 Jellies 1416 Jar Pickled Vegetables 600 Jams 1417 Jar Pickles, any other variety 700 Freezer Jams 1418 Jar Sauces, any other variety 800 Butter 900 Preserves SECTION 15 DRIED PRODUCTS 1000 Conserves 1100 Marmalade Exhibit in jars with lids. Decorative jars accepted. 1200 Syrup 1300 Honey CLASS DESCRIPTIONSUBCLASSExample Entry Tag: 500a Grape Jelly 1501 Fruit (6 pieces or 1 cup) a. Grape 1502 Fruit Leather (One, 6” roll or three, 2” rolls) b. Apple 1503 Vegetables (1/2 cup) c. Mint 1504 Noodles (1/2 cup) d. Choke Cherry 1505 Trail Mix (1/2 cup) e. Plum 1506 Granola (1/2 cup) f. Strawberry 1507 Jerky (6 pieces, must follow current g. Raspberry Colorado State University guidelines for making h. Apricots safe jerky and recipe must be provided) i. Pear 1508 Herbs (1/4 cup) j. Rhubarb 1509 Spices (1/4 cup) k. Crabapple 1510 Any Other Dried Food l. Cranberry SECTION 16 CANNING DISPLAY m. Blueberry A “canning display” is promoted to showcase the n. Cherry talent and ability of ONE person to present an exhibit that excels in the following criteria:PSERCOTDIOUNCT1S4 PICKLES & SPICE 1. Appearance of Display: Lids, rings, standard jars, cleaned, and uniformly labeled.Must be water bath processed. All entries must be 2. Quality: Uniformity of product, natural color, clearlabeled with processing method, time, elevation, liquid, prime maturity, and good texture.recipe source, etc. 3. Pack: Proper headspace, attractive, andJUDGING CRITERIA: practical.Flavor - natural, not too much spice or acid. Pack 4. Preparation: Follows tested recipe guidelines.- neatness, well covered with liquid. 5. Variety of Exhibit: Color, texture, uniqueness.Fruit & Vegetable Quality - condition of product 6. Creativity: How it’s displayed or presented.chosen, condition of finished product. Preparation– follows tested recipe guidelines. Exhibitor A cash award for the display judged best inmust provide recipe for chili sauces and salsas, appearance, quality, pack, and variety will be given.Classes 1408-1410. Display A: $25.00 Display B: $15.00
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66DISPLAY A 1 pint or quart pickles any varietyConsists of 10 jars as follows: 1 pint or ½ pint of relish, salsa, or sauce (such as1 quart tomatoes or tomato juice chili, tomato, barbecue, etc.)2 pints any other vegetables or soup mixture DISPLAY B1 quart fruit juice or nectar Consists of any 5 jars from the above list. These1 quart or pint of fleshy fruit such as apricots, jars may also be entered in Open Class sectionspeaches, plums, pears, or apples but must have separate class entry tags if you1 quart or pint of berries, cherries, rhubarb or desire to do this. Tags will be marked so jars areapplesauce, fruit pickles or fruit cocktail returned to the individual canning displays and not1 pint or ½ pint preserves, marmalade, butter, to Open Class shelves.conserves or jam½ pint any variety jellyBall 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 Q* SUaAfeLtIyTYis 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
67Ball 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.
68Baked 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 306 One loaf French bread 201 One loaf banana bread 307 One loaf any other yeast bread 202 One loaf banana bread with nuts 308 Coffee cake, yeast 203 One loaf zucchini bread
69 309 One loaf bread made with a bread SHEECATLITOHN 7 - GOOD FOR YOUR machine 310 Creative bread made from frozen dough This section is for those who have modified, 311 Other yeast bread, not in a loaf substituted ingredients or have used a recipe that reduces fat, cholesterol or calories. All generalSECTION 4 - CAKES rules apply. Please include recipe. 701 Six cookies 401 Layer cake with icing (2 layers) 702 Quick bread 402 White angel food cake without icing 703 Yeast bread 403 Bundt cake 704 Six muffins, no paper cups 404 Chiffon cake without icing 705 One cake 405 Sponge cake without icing 706 One pie 406 Carrot cake without icing 707 Ten pieces of healthy candy 407 Applesauce cake 408 Fruit cake SECTION 8 – CANDIES 409 Spice cake 410 Chocolate torte cake with fruit filling 801 Six pieces peanut brittle 411 Pound cake 802 Six pieces any other nut brittle 412 Six cupcakes without icing 803 Six pieces fudge, no nuts/chunks 413 Any other variety cake, homemade 804 Six pieces fudge, with nuts/chunks 414 Variation of a cake made from a mix414 805 Six pieces toffee Variation of a cake made from a mix 806 Six pieces divinity 807 Six pieces any other candySECTION 5 - DECORATED CAKES SECTION 9 – Gluten Free (may use a cake form as cakes will not be tasted) 501 Decorated sheet cake 901 Cookies 502 Decorated layer cake 902 Bread 503 Decorated wedding cake 903 Cakes 504 Decorated cut-up cake 904 Pies 505 Decorated character cake 506 Decorated cupcakes (6) FIELD SERVICESSECTION 6 - PIES PO 113, Silt, Colorado 81652 601 Pecan pie 970-379-2741 602 Single crust fruit 603 One double crust fruit pie Enjoy the fair! 604 One lattice top fruit pie 605 Fruit cobbler 606 Any other pie 607 Any other pastry Suggested ideas for varieties Grape Apple Plum Strawberry Raspberry Apricots Pear Rhubarb Crabapple Cranberry Blueberry Cherry
70floriculture 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 Descriptions SECTION 12 SWEET PEASSECTION 1 ASTERS 101 Asters, any color, three blooms 1201 Sweet PeaSECTION 2 DAHLIA SECTION 13 PANSIES 201 Dahlia, small, under 4”, three blooms 1301 Pansy 202 Dahlia, medium, 4-8”, three blooms 203 Dahlia, plain large, 8” & over, one bloom SECTION 14 NASTURTIUMS 204 Dahlia, cactus, three blooms 1401 NasturtiumSECTION 3 GLADIOLUS SECTION 15 BACHELOR BUTTONS 1501 Bachelor Button 301 Gladiolus, any color, 1 spike SECTION 16 BELL OF IRELANDSECTION 4 MARIGOLD 1601 Bell of Ireland 401 Marigold, small, under 2”, five blooms SECTION 17 SUCCULENTS & CACTI 402 Marigold, medium, 2-4”, three blooms 403 Marigold, large, over 4”, three blooms 1740 Any succulent in pot under 6” 1741 Any succulent in pot over 6”SECTION 5 PETUNIA 1742 Any cactus in pot under 6” 501 Petunia, single grandiflora, 3 ½-5”, 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” 502 Petunia, small floribunda, 2 ½-3”, three blooms SECTION 18 POTTED PLANTS 503 Petunia, double multiflora, 2-2 ½”, three 1801 Blooming, with blooms blooms 1802 Colored foliage 1803 Green foliageSECTION 6 SUNFLOWERS 1804 Vining 601 Sunflower, any color, one bloom 1805 Vining with blooms 1806 African violet in bloomSECTION 7 ROSE 1807 Bonsai tree 1808 Any other kind of potted plant 701 Tea Rose, any color, one bloom 702 Floribunda rose, one cluster SECTION 19 MISCELLANEOUS 703 Miniature rose, one cluster 1901 Any other annualSECTION 8 ZINNIA 1902 Any other perennial 1903 Commercially grown cut flowers 801 Zinnia, small, under 1 ½”, five blooms 1904 Any other flowers 802 Zinnia, medium, 1 ½-3”, three blooms 803 Zinnia, large, 3-4”, three bloomsSECTION 9 COSMOS 901 Cosmos, any color, three bloomsSECTION 10 SNAPDRAGON 1001 Snapdragon, any color, one spikeSECTION 11 POPPIES 1101 Poppy
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72floral 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 arrangement showing humor 207 Sunshine – yellow flowers must SECTION 1 home grown predominate 208 Hugs – any flowers in a cooking utensil Experienced or novice exhibitors may enter. 209 Whispers of Dusk – flowers in purple, Flowers and foliage for this class must be home blue and gray grown. Point schedule for judging: Condition of 210 Spirit of the Colorado Mountains - flowers - 30; condition of foliage - 30; creativity colorful wildflower arrangement incorporating and originality - 20; adherence to theme - 20 fresh pine, cedar or juniper greenery. Incorporate rock. Use any container. Not 101 Grandma’s Garden - mixed colors in to exceed 24” tall or wide. Do not antique container pick wildflowers where prohibited, which 102 Theme Based - colors to best represent includes most public and many private lands. the Garfield County Fair theme 211 Whimsical “Outhouse” Birdhouse - 103 On the Farm - anything goes decorate any size wood birdhouse using 104 The Best Things Come in Small your imagination and humor. Make it look like Packages - a small bouquet no bigger than the outhouses of old. Dried materials only. five by five inches will shine the best 212 Colorado Harvest Wreath - round 105 Summer in Colorado - large grapevine or straw wreath incorporating arrangement from your summer garden, fresh and dried harvest materials including using three types of perennials and three corn, gourds, garlic and chili peppers. types of annuals, foliage can be used Anything else is your special addition! 106 Colorado Sports Theme - 213 The Trash Can - an arrangement basket arrangement approximately eight of dried materials in a recycled container inches incorporating your favorite Colorado 214 Beauty Queen – roses shown with style team and your imagination and grace 107 Happy Fair Days - anything goes 215 Giggle Fest – scarecrows made by (children under 12 years old only) children and teens, no more than 12 inches in heightSECTION 2 artistic SECTION 3 novice only Experienced or novice exhibitors may enter. May use home grown or store-bought flowers and A novice is someone who has never entered foliage. Point schedule for judging: interpretation anything in the floriculture dept. of the Garfield of theme - 30; creativity - 30; originality - 20; County Fair & Rodeo before. May use home grown condition of flowers - 10; condition of foliage - 10. or store-bought flowers and foliage. 201 American Pride - red, white and blue 301 The Barn - flowers and/or vegetables flowers with wood 202 Garfield’s Roadsides - dried and 302 Happy Days - mixed colors roadside materials 303 Friends Hand-in-Hand - old-fashioned 203 New baby Arrangement – pastel flowers bouquet 204 Morning Song – flowers in cream, white or pale yellow 205 Smiles – flowers and container in shades of one color 206 Sense of Humor – junk container,
73TIPS 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. Noxious 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?
74 MORE STUFF. MORE CHOICES. 7 days a week. 5/20/15 1:32 PM At Tractor Supply, we work hard to make shopping for you and your animals quick, easy and always convenient. That’s why we stock our shelves with more brands and more selections to keep everyone happy. From name brand feed and forage to fencing, fly control, animal health supplies, maintenance and power equipment, you’ll find everything you need at unbeatable prices, all at one stop, every day of the week. 51027 Highway 6 and 24 Ste 190 • Glenwood Springs, Colorado • 81601MRF 1800 General Barn Ad.indd 1CENTENNIAL Live in comfort. Enjoy the full kitchen, washer and dryer, 2 flat screen TV’s, free wifi, fullyS U I T E S___________________________ furnished 1 bedroom with all utilities paid.Extended Stay Lodge___________________________ Relax on the outdoor decks while you enjoy the mountain views as you cook your steaks on the970-625-5959 courtyard BBQ’s. We are just a few blocks west of the Colorado River. A limited number of units are now available at discounted prices.
75field 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 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
76Horticulture: 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 611 3 parsnips - 1 in. tops 101 Three sweet bell peppers 612 6 yellow snap or wax beans 102 Three sweet specialty peppers 103 Three hot specialty peppers 613 6 green beans 104 Three hot southwestern peppers 105 Three jalapeño peppers 614 6 burgundy beansSECTION 2 ONIONS: trim onions to 1” on 615 1 eggplanttop and ½” root 616 Garlic 201 Three onions - round, globe, spindle or top shaped 617 Peas, snap 202 Three onions - flat or Bermuda type 203 Six green onions - bunched, 10 in. long, tied 618 Peas, bush type with bulb size of ½ - ¾” and root trimmed to ½” 619 Any other vegetableSECTION 3 TOMATOES 620 Herbs, any variety - 3 stems 301 Three ripe tomatoes - stem off 302 Three Roma tomatoes – stem off SECTION 7 POTATOES 303 Five salad tomatoes - cherry, plum, patio or pear – stem off Potatoes must be clean; do not wash unless 304 Three green tomatoes - stem on unavoidable.SECTION 4 SQUASH: stems on and 701 Three potatoesrepresentative of those purchased to eat 401 Three summer squash SECTION 8 THE FUN GROUP 402 One spaghetti squash 403 Two small winter squash Basket must contain five different varieties of 404 One large winter squash 405 Two pie pumpkins - small, sugar type vegetables in any amount, and will include two 406 One large field pumpkin 407 Three miniature pumpkins herbs. Will be divided into Junior (12 & under),SECTION 5 CUCUMBERS Youth (13-18), and Adult if there are sufficient 501 One lb. pickling cucumbers entries 502 Three slicing cucumbers 503 Three seedless and thin skinned cucumbers 801 Five ears decorative cornSECTION 6 MISCELLANEOUS 802 Most unusual vegetable 803 Vegetable animal 804 Biggest pumpkin 805 Biggest cabbage 806 Biggest watermelon 807 Biggest tomato 808 Biggest squash 809 Biggest cucumber 810 Veggie basket - homegrown to be judged on presentation 811 Veggie basket - Store purchased - to be judged on presentation601 3 ears sweet corn - leave in husk602 1 head cabbage603 1 head cauliflower604 1 head broccoli605 1 head lettuce606 1 bunch celery607 3 radishes - bunched and tied608 3 carrots - 1/2 in. tops609 3 table beets - 2 in. tops610 3 turnips - 1 in. tops
77Special 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
78section 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). In the Community Competition, quality points will be awarded to the home community of the exhibitor1st Place - 3 Points of each placing exhibit. Points awarded will be 32nd Place - 2 Points points for each first place, 2 points for each second3rd Place - 1 Point place and 1 point for each third place received. The community with the highest total quality pointsThe Garfield County Fair & Rodeo offers the will receive a rosette declaring it to be the “2015winning Queen/King and Princess/Prince of the Garfield County Fair & Rodeo Top Community.” InKitchen: A rosette and $25 each. case of a tie, the community exhibiting the most Best of Fair entries shall be declared the winner.section 5 - QUEEN/KING OF THEHouse and PRINCESS/PRINCE OFTHE HouseDetermined 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:_______________________________________________________________________
est. 1938 PRSRT STD ECRWSS108 8th Street, #201Glenwood Springs, CO 81601 U.S. POSTAGE PAID GRAND JUNCTION, CO PERMIT #266 Postal Customer Local Planting a Foundation, Growing a Future Alpine Banks of Battlement Mesa, Carbondale, Glenwood Springs, New Castle & Ri e are honored to present the 2015 Gar eld County Fair & Rodeo.
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