Open Class Book

2013 GARFIELD COUNTY FAIR
OPEN CLASS
8. 9. 11.
e Open Class departments of the Gar eld County Fair give valley residents the opportunity to brag and say, See what I can do! Adults and children have the opportunity to enter exhibits in categories ranging from cake decorating to cut owers, from home canning to wood carving. Exhibits are judged on their own merit by a professional judge and ribbons are awarded accordingly. First, second, and third place ribbons are awarded for each class if the articles deserve such merit. Premiums will be paid in each department as follows: Grand Champion - $10, Best of Fair - $6, rst place - $3, second place - $2, third place - $1.
Dahlia in Class 203), and may only receive two premiums in any individual class. Samples shown must be variety named. Best of Fair ribbons will be given at the discretion of the judge.
10. 4-H club members and other youth are encouraged to enter in open classes. e Gar eld County Fair and its agents are not responsible for THEFT of or DAMAGE to exhibits.
12. ALL MAIN DEPARTMENTS WILL HAVE AGE DIVISIONS AS FOLLOWS: Some Departments, Sections and Classes may have special age categories. DIVISION # 1 2 3 DESCRIPTION Senior 80 Years old & Over Adult 19 Years to 79 years of age Youth 18 Years & Under
OPEN CLASS ENTRY REGULATIONS:

1. 2. 3. 4. 5. 6. 7. All area residents are eligible to exhibit at the Gar eld County Fair. Each department has individual rules regarding age of exhibitors. All entries must be made by close of entry time. NO LATE ENTRIES WILL BE ACCEPTED. Classes may be created or combined at the discretion of the superintendent or judges. No article deemed unworthy shall be awarded a premium. Any articles not picked up during o cial check-out hours shall forfeit all premiums. Each exhibitor may make no more than ve entries in each section of each department (Example: Exhibitor may enter a total of ve entries into the classes in Section 2 Dahlias under Floriculture). Exhibitors may make two entries in each class class single blooms of (Example: Exhibitor may enter
13. Special contests will have age divisions as stated in their individual rules. 14. Any exhibitor receiving more than $50 in premium money must ll out a W-9 form prior to receiving their premium money. 15. Exhibitors are encouraged to pre-enter by submitting their entry forms by postal service or email to coopext_gar eld@ mail.colostate.edu by July 29th, 2013 to the Gar eld County Extension O ce. Forms may be mailed to: Gar eld County Fair Entries, PO Box 1112 Ri e CO 81650. Entry tags will be available at the Extension O ce a er July 1st, for those exhibitors who would like to ll their tags out prior to the Fair. Exhibits will be able to be dropped o in Glenwood Springs. Please watch the newspaper or the Gar eld County Fair website on how and when.
MARY JANE HANGS

Open Class Superintendent
A. FLORICULTURE E. NEEDLEWORK AA. FLORAL ARRANGEMENTS F. CRAFTS B. NOXIOUS WEED DISPLAY G. FINE ARTS C. FIELD CROPS H. FOOD PRESERVATION D. HORTICULTURE I. BAKED GOODS J. SPECIAL CONTESTS
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DOREEN HERRIOTT
Fair Board
2013 GARFIELD COUNTY FAIR
OPEN CLASS
8. 9. 11.
e Open Class departments of the Gar eld County Fair give valley residents the opportunity to brag and say, See what I can do! Adults and children have the opportunity to enter exhibits in categories ranging from cake decorating to cut owers, from home canning to wood carving. Exhibits are judged on their own merit by a professional judge and ribbons are awarded accordingly. First, second, and third place ribbons are awarded for each class if the articles deserve such merit. Premiums will be paid in each department as follows: Grand Champion - $10, Best of Fair - $6, rst place - $3, second place - $2, third place - $1.
Dahlia in Class 203), and may only receive two premiums in any individual class. Samples shown must be variety named. Best of Fair ribbons will be given at the discretion of the judge.
10. 4-H club members and other youth are encouraged to enter in open classes. e Gar eld County Fair and its agents are not responsible for THEFT of or DAMAGE to exhibits.
12. ALL MAIN DEPARTMENTS WILL HAVE AGE DIVISIONS AS FOLLOWS: Some Departments, Sections and Classes may have special age categories. DIVISION # 1 2 3 DESCRIPTION Senior 80 Years old & Over Adult 19 Years to 79 years of age Youth 18 Years & Under
OPEN CLASS ENTRY REGULATIONS:

1. 2. 3. 4. 5. 6. 7. All area residents are eligible to exhibit at the Gar eld County Fair. Each department has individual rules regarding age of exhibitors. All entries must be made by close of entry time. NO LATE ENTRIES WILL BE ACCEPTED. Classes may be created or combined at the discretion of the superintendent or judges. No article deemed unworthy shall be awarded a premium. Any articles not picked up during o cial check-out hours shall forfeit all premiums. Each exhibitor may make no more than ve entries in each section of each department (Example: Exhibitor may enter a total of ve entries into the classes in Section 2 Dahlias under Floriculture). Exhibitors may make two entries in each class class single blooms of (Example: Exhibitor may enter
13. Special contests will have age divisions as stated in their individual rules. 14. Any exhibitor receiving more than $50 in premium money must ll out a W-9 form prior to receiving their premium money. 15. Exhibitors are encouraged to pre-enter by submitting their entry forms by postal service or email to coopext_gar eld@ mail.colostate.edu by July 29th, 2013 to the Gar eld County Extension O ce. Forms may be mailed to: Gar eld County Fair Entries, PO Box 1112 Ri e CO 81650. Entry tags will be available at the Extension O ce a er July 1st, for those exhibitors who would like to ll their tags out prior to the Fair. Exhibits will be able to be dropped o in Glenwood Springs. Please watch the newspaper or the Gar eld County Fair website on how and when.
MARY JANE HANGS

Open Class Superintendent
A. FLORICULTURE E. NEEDLEWORK AA. FLORAL ARRANGEMENTS F. CRAFTS B. NOXIOUS WEED DISPLAY G. FINE ARTS C. FIELD CROPS H. FOOD PRESERVATION D. HORTICULTURE I. BAKED GOODS J. SPECIAL CONTESTS
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DOREEN HERRIOTT
Fair Board
OPEN CLASS SCHEDULE

Monday, August 5
12 p.m. 6 p.m. Entries accepted in all divisions. Fine Arts Entries MUST be entered during this time. 7 a.m. 11:30 a.m. Entries accepted for Needlework and Cra s 7 a.m. 6 p.m. Entries accepted for Floriculture, Floral Arrangements, Noxious Weeds, Field Crops, Horticulture, Baked Goods, & Food Preservation 12 p.m. Judging for Needlework and Cra s & Fine Arts 7 a.m. 11:30 a.m. Entries accepted for Baked Goods 7 a.m. 9 a.m. Entries accepted for Food Preservation 7 a.m. 11:30 a.m. Entries accepted for Floriculture, Floral Arrangements, Noxious Weeds, Horticulture & Field Crops 9 a.m. Judging begins for Food Preservation 12 p.m. Judging begins for Floriculture, Floral Arrangements, Noxious Weeds, Horticulture & Field Crops 12:30 p.m. Judging begins for Baked Goods 12 p.m. Apple Pie Contest 1 p.m. Commissioner Cookie Jar 1 p.m. Gingerbread Contest 11 a.m. 2 p.m. Check Out Time articles not picked up during o cial check-out hours shall forfeit all premiums. Monday 8/5
12 p.m. 6 p.m. Entries accepted in all divisions. FINE ARTS MUST be entered during this time.
Tuesday, August 6
Wednesday, August 7
Thursday, August 8 Sunday, August 9
Tuesday 8/6
7 a.m. 11:30 a.m. Entries accepted for Needlework and Cra s. 8 a.m. 6 p.m. Entries accepted for Floriculture, Floral Arrangements, Noxious Weeds, Field Crops, Horticulture, Baked Goods, and Food Preservation 12 p.m. JUDGING for Needlework, Cra s, and Fine Arts
Wednesday 8/7
7 a.m.11:30 a.m. Entries accepted for Baked Goods. 8 a.m. 9 a.m. Entries accepted for Food Preservation. 8 a.m. 11:30 a.m. Entries accepted for Floriculture, Floral Arrangements, Noxious Weeds, Horticulture, and Field Crops 9 a.m. JUDGING for Food Preservation
Thursday 8/8
12 p.m. APPLE PIE CONTEST 1:p.m. COMMISSIONERS COOKIE JAR 1 p.m. GINGERBREAD CONTEST
Friday 8/9
Saturday 8/10
Sunday 8/11
11 a.m. 2 p.m. CHECK OUT TIME. Articles not picked up during o cial check-out hours shall forfeit all premiums.
12p.m.JUDGING for Floriculture, Floral Arrangements, Noxious Weeds, Horticulture, and Field Crops 12:30 p.m. JUDGING for Baked Goods
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ENTRIES CLOSE AT 11:30 A.M. WEDNESDAY, AUGUST 7 (see Open Class Schedule for complete entry times) in the South Exhibit Hall. Judging begins at 12 p.m.. All entries released between 11 a.m. - 2 p.m., Sunday, August 11, 2013. NO EXCEPTIONS. Two entries per person, per class will be accepted (Example: exhibitor may enter two times in Class 601, Sun owers, with two di erent single blooms). RIBBONS First, second, and third place ribbons will be awarded in each class if the entries deserve such merit. A champion ribbon will be awarded per department section AT THE DISCRETION OF THE JUDGE. A champion ribbon will be awarded in this Department if entries deserve such merit. Premiums paid for rst, second, and third place and champion. Where 3-5 owers are required, they must be of same variety and color. If there are 3 or more entries of one variety, a class will be established. Enter 3 blooms per class unless noted. For these exhibits, a bloom is one individual ower on one stem. Please prepare owers to extend their freshness.
FLORICULTURE
DEPT. A
CLASS DESCRIPTIONS
SECTION 1 ASTERS 101 Asters, any color, 3 blooms SECTION 2 DAHLIA 201 Dahlia, small, under 4, 3 blooms 202 Dahlia, medium, 4-8, 3 blooms 203 Dahlia, plain large, 8 & over, 1 bloom 204 Dahlia, cactus, 3 blooms SECTION 3 GLADIOLUS 301 Gladiolus, any color, 1 spike SECTION 4 MARIGOLD 401 Marigold, small, under 2, 5 blooms 402 Marigold, medium, 2-4, 3 blooms 403 Marigold, large, over 4, 3 blooms SECTION 5 PETUNIA 501 Petunia, single grandi ora, 3 -5, 3 blooms 502 Petunia, small oribunda, 2 -3, 3 blooms 503 Petunia, double multi ora, 2 2 , 3 blooms SECTION 6 SUNFLOWERS 601 Sun ower, any color, 1 bloom SECTION 7 ROSE 701 Tea Rose, any color, 1 bloom 702 Floribunda rose, 1 cluster 703 Miniature rose, 1 cluster SECTION 8 ZINNIA 801 Zinnia, small, under 1 , 5 blooms 802 Zinnia, medium, 1 - 3, 3 blooms 803 Zinnia, large, 3 - 4, 3 blooms SECTION 9 COSMOS 901 Cosmos, any color, 3 blooms SECTION 10 SNAPDRAGON 1001 Snapdragon, any color, 1 Spike SECTION 11 POPPIES 1101 Poppy SECTION 12 SWEET PEAS 1201 Sweat Pea SECTION 13 PANSIES 1301 Pansy SECTION 14 NASTURTIUMS 1401 Nasturtium SECTION 15 BACHELOR BUTTONS 1501 Bachelor Button SECTION 16 BELL OF IRELAND 1601 Bell of Ireland SECTION 17 SUCCULENTS & CACTI 1740 Any succulent in pot under 6. 1741 Any succulent in pot over 6. 1742 Any cactus in pot under 6. 1743 Any cactus in pot over 6. 1744 Any euphorbia in a pot under 6. 1745 Any euphorbia in a pot over 6. SECTION 18 POTTED PLANTS 1801 Blooming, with Blooms 1802 Colored Foliage 1803 Green Foliage 1804 Vining 1805 Vining with Blooms 1806 African Violet in Bloom 1807 Bonsai Tree 1808 Any Other Kind of Potted Plant SECTION 19 MISCELLANEOUS 1901 Any other annual 1902 Any other perennial 1903 Commercially Grown Cut Flowers 1904 Any Other Flowers
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FLORAL ARRANGEMENTS
THEME: Celebrating the pastBuilding the future
DEPT. AA
ENTRIES CLOSE AT 11:30 A.M. WEDNESDAY, AUGUST 7 (see Open Class Schedule for complete entry times) in the South Exhibit Hall. Judging begins at 12 p.m. All entries released between 11 a.m. - 2 p.m., Sunday, August 11, 2013. NO EXCEPTIONS. Two entries per person, per class will be accepted (Example: Exhibitor may enter two di erent arrangements into Class 201 American Pride). e Horticulture Division will be supervised by Colorado Master Gardener Volunteers from Colorado State University Extension in Gar eld County. Contact CSU Master Gardeners at 970-625-3969. RIBBONS First, second, and third place ribbons will be awarded in each class if the entries deserve such merit. A BEST OF FAIR ribbon may be awarded per department section AT THE DISCRETION OF THE JUDGE. A GRAND CHAMPION ribbon may be awarded in this department if entries deserve such merit.
SECTION 1 HOME GROWN (EXPERIENCED OR NOVICE EXHIBITORS MAY ENTER) Flowers and foliage for this class must be home grown. Point schedule for judging: Condition of Flowers-30; Condition of Foliage-30; Creativity and Originality-20; Adherence to eme-20 CLASS DESCRIPTION 101 GRANDMAS GARDEN- mixed colors in antique container 102 THEME BASED - yellow, orange, and reds to best represent the Gar eld County Fair theme 103 ON THE FARM - anything goes 104 THE BEST THINGS COME IN SMALL PACKAGES - a small bouquet no bigger than 5 by 5 inches will shine with the best 105 SUMMER IN COLORADO - Large arrangement from your summer garden, using 3 types of perennials and 3 types of annuals, foliage can be used. 106 COLORADO SPORTS THEME - Basket arrangement approximately 8 incorporating your favorite Colorado Team and your imagination. 107 HAPPY FAIR DAYS - Anything goes. (children under 12 years old only) SECTION 2 - ARTISTIC (EXPERIENCED OR NOVICE EXHIBITORS MAY ENTER) May use home grown or store-bought owers and foliage. Point schedule for judging: Interpretation of eme-30; Creativity-30; Originality-20; Condition of Flowers-10; Condition of Foliage-10. CLASS DESCRIPTION 201 AMERICAN PRIDE - red, white,&blue owers 202 GARFIELDS ROADSIDES - dried and roadside materials 203 NEW BABY ARRANGEMENT Pastel owers 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, arrangement showing humor 207 SUNSHINE Yellow owers must predominate 208 HUGS Any owers in a cooking utensil 209 WHISPERS OF DUSK Flowers in Purple, Blue and Gray 210 SPIRIT OF THE COLORADO MOUNTAINS - Colorful wild ower arrangement incorporating fresh pine, cedar or juniper greenery. Incorporate rock. Use any container. Not to exceed 24 tall or wide. Do not pick wild owers where prohibited, which includes most public & many private lands. 211 WHIMSICAL OUTHOUSE BIRDHOUSE -Decorate any size wood bird house using your imagination and HUMOR. Make it look like the OUTHOUSES of old. Dried materials only. 212 COLORADO HARVEST WREATH - Round grapevine or straw wreath incorporating fresh and dried harvest materials including corn, gourds, garlic and chili peppers. Anything else is your special addition! 213 THE TRASH CAN - An arrangement of dried materials in a recycled container. 214 BEAUTY QUEEN Roses shown with style and grace 215 GIGGLE FEST Scarecrows made by children and teens, no more than 12 inches in height. SECTION 3 - NOVICE ONLY (A novice is someone who has never entered anything in the Floriculture Dept. of the Gar eld County Fair before.) May use home grown or store-bought owers and foliage. CLASS DESCRIPTION 301 THE BARN - owers and/or vegetables with wood 302 HAPPY DAYS - mixed colors 304 FRIENDS HAND IN HAND - Oldfashioned bouquet. TIPS FOR TRANSPORTING FLOWERS AND FLOWER ARRANGEMENTS: Always bring a few extra owers and foliage stems with you on the day of the Show so you can substitute for broken stems or wilted owers, once you get to the Fairgrounds. Cardboard boxes from a liquor store (the kind with dividers already in them) make great containers to put your oriculture exhibits in to transport.
Crumpled up newspaper stabilizes ower arrangements or top heavy exhibits (like gladiolus and dahlia) if you stu it around the arrangement/exhibit that is already in a cardboard box.
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NOXIOUS WEEDS DISPLAY
DEPT. B
ENTRIES CLOSE AT 11:30 A.M. WEDNESDAY, AUGUST 7 (see Open Class Schedule for complete entry times) in the South Exhibit Hall. Judging begins at 12 p.m. All entries released between 11 a.m. - 2 p.m., Sunday, August 11, 2013. NO EXCEPTIONS. Two entries per person, per class will be accepted (Example: Exhibitor may enter two di erent boards in Class 101 Educational Weed Board). e Horticulture Division will be supervised by Colorado Master Gardener Volunteers from Colorado State University Extension in Gar eld County. Contact CSU Master Gardeners at 970-625-3969. RIBBONS First, second, and third place ribbons will be awarded in each class if the entries deserve such merit. A BEST OF FAIR ribbon may be awarded per department section AT THE DISCRETION OF THE JUDGE. A GRAND CHAMPION ribbon may be awarded in this department if entries deserve such merit.
CLASS DESCRIPTION
SECTION 1 101 Educational Weed Board - Main topics of the participants choice are to be shown, such as history of the weed, economic considerations of weeds, weed control, etc. 102 Noxious Weeds Display Each weed is to be labeled with an identi cation label as follows: Common name of weed Scienti c name of weed Annual or perennial Where found Time of bloom Exhibitor name Address Date collected How eradicated: spray, cultivation, other?
Judging is based on: 1) identi cation; 2) quantity of weeds; 3) variety of weeds; 4) neatness of display; 5) completeness. Place pressed specimens in proper balance on mounting cards. ALL SEED HEADS MUST BE CONTAINED IN PLASTIC TO PREVENT ACCIDENTAL SPREAD OF SEEDS.
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ENTRIES CLOSE AT 11 A.M. WEDNESDAY, AUGUST 7 (see Open Class Schedule for complete entry times) in the South Exhibit Hall. Judging begins at 12 p.m. All entries released between 11 a.m. - 2 p.m., Sunday, August 11, 2013. NO EXCEPTIONS. Two entries per person, per class will be accepted (Example: Exhibitor may enter two separate sheaves of alfalfa for seed, Class 302). e Horticulture Division will be supervised by Colorado Master Gardener Volunteers from Colorado State University Extension in Gar eld County. Contact CSU Master Gardeners at 970-625-3969. RIBBONS First, second, and third place ribbons will be awarded in each class if the entries deserve such merit. A BEST OF FAIR ribbon may be awarded per department section AT THE DISCRETION OF THE JUDGE. A GRAND CHAMPION ribbon may be awarded in this department if entries deserve such merit. A sheaf of grain shall be made up so it will measure three inches minimum diameter and four inches maximum at center tie. Sheaves of alfalfa and all clover should be six inches or over in diameter at the center tie. ese sheaves should be mounted so they can be taken down and judged at a central judging table. A piece of thin building board six inches wide and length of straw makes a nice mounting. Grain sheaves should be shown full length straw with leaves o . Sheaves for forage should be ne stems, lots of 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. IMPORTANT: SHEAVES MUST BE OF THE PROPER SIZE.
FIELD CROPS
DEPT. C
CLASS DESCRIPTIONS
SECTION 1 - GRAIN SHEAVES 101 Sheaf any grain SECTION 2 FORAGE SHEAVES 201 Sheaf any hay 202 6 stalks corn for silage 203 Recommended pasture mixture, 2 mounted bundles 204 6 eld corn ears, dented 2012 crop, husked 205 6 eld corn ears, 2013 crop, husked SECTION 3 SHEAVES FOR SEED 301 Sheaf any grass for seed 302 Sheaf alfalfa for seed (named variety) SECTION 4 PECK SAMPLES 401 Peck any grain 404 4 quarts alfalfa seed SECTION 5 THE FUN GROUP 501 Largest sun ower 502 Tallest stalk of corn 503 Tallest sun ower
PROUD SUPPORTER OF THE 2013
GARFIELD COUNTY FAIR

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HORTICULTURE: FRUIT
DEPT. D
ENTRIES CLOSE AT 11:30 A.M. WEDNESDAY, AUGUST 7 (see Open Class Schedule for complete entry times) in the South Exhibit Hall. Judging begins at 12 p.m. All entries released between 11 a.m. - 2 p.m., Sunday, August 11, 2013. NO EXCEPTIONS. Two entries per class, per exhibitor, will be accepted (Example: Exhibitor may enter two large watermelons in Class 802). RIBBONS First, second, and third place ribbons will be awarded in each class if the entries deserve such merit. A Best of Fair Vegetables and Best of Fair - Fruits Grand Champion will be selected from all the youth and adult entries. Premiums paid for, rst, second, third and Best of Fair Grand Champion. A plate consists of 3 apples, pears, apricots, or peaches; 5 crab apples, plums or prunes, and Seckel pears. If two or more samples of any entry are present, a class will be made at the discretion of the superintendent. Leave stem on all fruit except peaches and apricots. Onions should be cleaned but not peeled. All Open Class regulations apply. For additional information, call the Extension O ce at 970-625-3969.
CLASS DESCRIPTIONS
101 Plate any 3 apples 201 Plate any 3 peaches 301 Plate of 3 pears 401 Plate of 5 plums 403 Plate of 5 prunes 501 1 pint (open container) berries 601 Plate grapes 701 Plate of 3 apricots (no stems) 801 2 cantaloupes or muskmelons 802 1 large watermelon 901 Rhubarb 3 stalks - no leaves 902 Any Other Fruit
well done.
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HORTICULTURE: VEGETABLES
CLASS DESCRIPTIONS
SECTION 1 PEPPERS 101 3 Sweet bell peppers 102 3 Sweet specialty peppers 103 3 Hot specialty peppers 104 3 Hot southwestern peppers SECTION 2 ONIONS: trim onions to 1 on top and root 201 3 Onions - round, globe, spindle or top shaped 202 3 Onions - at or Bermuda type 203 6 Green onions - bunched, 10 in. long, tied with bulb size of - , and root trimmed to 1/2 SECTION 3 TOMATOES 301 3 Ripe tomatoes - stem o 302 3 Roma tomatoes stem o 303 5 Salad tomatoes - cherry, plum, patio or pear stem o 304 3 Green tomatoes - stem on SECTION 4 SQUASH: stems on and representative of those purchased to eat 401 3 Summer squash 402 1 Spaghetti squash 403 2 Small winter squash 404 1 Large winter squash 405 2 Pie pumpkins - small, sugar type 406 1 Large eld pumpkin 407 3 Miniature pumpkins SECTION 5 CUCUMBERS 501 1 Ib. Pickling cucumbers 502 3 Slicing cucumbers 503 3 Seedless and thin skinned cucumbers SECTION 6 MISCELLANEOUS 601 3 Ears sweet corn - leave in husk 602 1 Head cabbage 603 1 Head cauli ower 604 1 Head broccoli 605 1 Head lettuce 606 1 Bunch celery 607 3 Radishes - bunched and tied 608 3 Carrots - 1/2 in. tops 609 3 Table beets - 2 in. tops 610 3 Turnips - 1 in. tops 611 3 Parsnips - 1 in. tops 612 6 Yellow snap or wax beans 612A 6 Green beans 612B 6 Burgundy beans 613 1 Eggplant 614 Garlic 615A Peas, snap 615B Peas, bush type 616 Any other vegetable 615 Herbs, any variety - 3 stems SECTION 7 POTATOES Potatoes must be clean; do not wash unless unavoidable. 701 3 Potatoes
DEPT. DD
ENTRIES CLOSE AT 11 A.M. WEDNESDAY, AUGUST 7 (see Open Class Schedule for complete entry times) in the South Exhibit Hall. Judging begins at 11:30 a.m. All entries released between 11 a.m. - 2 p.m., Sunday, August 11, 2013. NO EXCEPTIONS. Two entries per person, per class will be accepted (Example: Exhibitor may enter two eggplants in Class 613). VEGETABLES WILL BE JUDGED FOR TABLE USE. Uniformity of size, shape and color of the specimens in the entry is important.
SECTION 8 THE FUN GROUP Basket must contain ve di erent varieties of vegetables in any amount and will include two herbs. Will be divided into Junior (12 & under), Youth (13-18), and Adult if there are su cient entries 801 5 Ears decorative corn 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 presentation.
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A LOOK BACK AT OPEN CLASS

Bubbles Starbuck
Sharon Woodcock Nieslanik 1960
Emmie Neal, Cleo Kruse, Marie Bernklau - 1994
Welcome all cancer survivors to the Tough Enough to Wear Pink CPRA Rodeo.
Stop by the pink booth at the rodeo and enter to win a pair of cowboy boots provided by Roaring Fork Valley Coop .
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NEEDLEWORK
DEPT. E
ENTRIES CLOSE AT 11:30 A.M. TUESDAY, AUGUST 6 (see Open Class Schedule for complete entry times) in the South Exhibit Hall. Judging begins at 12 p.m. All entries released between 11 a.m. - 2 p.m., Sunday, August 11, 2013. NO EXCEPTIONS. Two entries per person, per class will be accepted (Example: Exhibitor may enter two di erent hand-quilted, machine-pieced quilts into Class 501). RIBBONS 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, EMBROIDERY, AND QUILTS. Premiums will be paid for rst, second and third. A Grand Champion ribbon will be presented to the best in the department, except for quilts, and there will be a Grand Champion quilt.
SPECIAL PRIZE: e 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 rst time. A Colorado Quilting Council (CQC) ribbon will be pinned on the winning quilt, selected by a CQC judge. e award winner will receive a check by postal mail from the CQC. For an excellent reference of judging criteria for cra s, clothing construction, quilts, and more, please visit the Extension O ce to obtain 4-H Project score sheets. ese guidelines for youth are highly applicable for adult Needlework projects. GENERAL RULES 1. All articles must be entered in the name of the maker. 2. Only two entries will be made in any one class by an exhibitor. 3. No article previously shown is eligible to be shown again. 4. 4-H members are welcome and encouraged to enter in the Open Classes. All 4-H ribbons are to be removed before entering in Open Classes. 5. If more than three of a kind not previously listed are entered, a new class can be formed at the discretion of the department superintendent.
CLASS DESCRIPTIONS
SECTION 1 KNITTING 101 Home Accessories 102 Garment 103 Toys, Doll Clothes 104 Any Other Handknit Item 105 Machine Knit Items 106 Best Knitted Article by Person Over 80 107 Best Knitted Article by Youth age 9-18 SECTION 2 CROCHET 201 Home Accessories 202 Garment 203 Toys, Doll Clothes 204 Any Other Crochet Item 205 Best crocheted article by a person over 80 206 Best crocheted article by a Youth age 9-18 207 Period Doll SECTION 3 AFGHANS 301 Knitted 302 Crocheted 303 Mile A Minute 304 Any Other Afghan SECTION 4 TATTING 401 Tatted sets 402 Tatted accessory 403 Tatted doily 404 Other tatted articles SECTION 5 QUILTS 500 Quilt made from a kit 501 Hand quilted, machine pieced 502 Hand quilted, hand pieced 503 Machine quilted, machine pieced 504 Machine quilted, hand pieced 505 Long Arm quilted, machine pieced 506 Long Arm quilted, hand pieced 507 Crazy quilt 508 Double knit 509 Tied comforter 510 Group e ortchurch or club 511 Other quilted articles 512 Machine quilt, pieced, raggy SECTION 6 EMBROIDERY 601 Home Accessory 602 Clothing article 603 Embroidered sampler 604 Any other embroidery SECTION 7 COUNTED CROSS STITCH 701 Pictures Small, up to 12 Inches 702 Pictures Large, over 12 Inches 703 Cross stitch sampler 704 Article with stamped cross stitch 705 Original cross stitch design 706 Clothing article, cross stitch 707 Luncheon or tablecloth 708 Other cross stitch article
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NEEDLEWORK
SECTION 8 OTHER EMBROIDERY 801 Any other long stitch article 802 Any other crewel embroidery pictures 803 Any other crewel embroidery article 804 Any other candlewicking article 805 Any other machine embroidery article 806 Any other chicken scratch article 807 Any other hardanger embroidery article 808 Any other counted thread embroidery article 809 Any other drawn thread embroidery article 810 Any other needlepoint picture 811 Any other needlepoint article 812 Machine Embroidery 813 Silk Ribbon Embroidery
DEPT. E
1403 Tatted Holiday Items 1404 Quilted Holiday Items 1405 Embroidered Holiday Items 1406 Counted Cross Stitch Holiday Items 1407 Other Needlework Holiday Items 1408 Holiday Wall hangings 1409 Holiday Clothing Items 1410 Holiday Felted Items SECTION 15 OTHER QUILTED PROJECTS 1501 Table Runners 1502 Table toppers 16 inch or under 1503 Table toppers over 16 inches 1503 Other quilted kitchen articles (potholders, placemats etc) SECTION 16 RECYCLED 1601 Clothing 1602 Needlework 1603 Household If you have a antique quilt and/or other handiwork that you would like to exhibit, please contact the Open Class Superintendent.
SECTION 11 CLOTHING 1100 Infants clothing 1101 Childs Clothing 1102 Womens Clothing 1103 Formal wear 1104 Mens Clothing 1105 Adults ensemble (2, 3 or 4 pieces) 1106 Jacket or Coat 1107 Sleepwear & Intimates 1108 Apron 1109 Household Items 1110 Sewn stu ed toy 1111 Costume 1112 Accessories 1113 Handmade useful household articles 1114 Any other sewn clothing articles SECTION 13 FELTING 1301 Felted Useful Articles 1302 Felted Wearable Articles 1303 Felted Artistic Articles SECTION 14 HOLIDAY 1401 Knitted Holiday Items 1402 Crochet Holiday Items 1402 Holiday Afghans
Classes will be added as needed, if more than two articles SECTION 9 OTHER NEEDLEWORK 901 Any other bead work 902 Any other plastic canvas article 903 Any other loom weaving 904 Any other hand weaving 905 Rugs, braided 906 Rugs, latchhooked 907 Rugs, any other 908 Any other hooked article 909 Any other latchhooked article 910 Any other so sculpture article 911 Any other hand applique article 912 Any other, not mentioned SECTION 10 WALLHANGINGS (Must have sleeve or hook for hanging) 1001 Machine pieced, hand quilted 1002 Hand pieced, hand quilted 1003 Machine pieced, machine quilted 1004 Hand pieced, machine quilted 1005 Embroidered 1006 Appliqud 1007 Miniature quilt wallhanging, 16 or less 1008 Group project 1009 Any other wall hanging
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CRAFTS
CLASS DESCRIPTIONS
SECTION 1 CRAFTS 101 Raku 102 Decoupage 103A Stained glass, any leaded Window 103B Stained glass, any leaded Accessory 103C Stained glass, any leaded Youth entry 104 Stained glass, any foiled 105 Leather, clothing article 106 Leather, accessory article 107 Any other leather work 108 Jewelry 109 Metal Art 110 Wood carving 111 Wood burning 112 Wood working 113 Glass decorated 114 String or wire art 115A Rock article: Adult 115B Rock article: Youth 116 Shell article 117 So toy, not a doll 118 Childs toy, handmade 119 Macrame 120 Tole painting 121 Arti cial owers, any display 122 Dried owers, any display 123 Seasonal or party decorations 124 Pinecone art 125 Padded photo albums or frames 126 Fly tying 127 Tile inlay 128 Stepping stones 129 Handmade soaps or cosmetics 130 Wreaths 131 Creative gi s for speci c occasions (wedding, births, etc.)
DEPT. F
ENTRIES CLOSE AT 11:30 A.M. TUESDAY, AUGUST 6 (see Open Class Schedule for complete entry times) in the South Exhibit Hall. Judging begins at 12 p.m. All entries released between 11 a.m. - 2 p.m., Sunday, August 11, 2013. NO EXCEPTIONS. Two entries per person, per class will be accepted (Example: Exhibitor may enter two rag dolls in Class 306). Exhibitors under 14 should designate if Youth on entry tag.
SECTION 1 CRAFTS Continued 132 Recycle Art Senior (made from cans, bottles, plastic bags, etc.) 133 Recycle Art Youth (made from cans, bottles, plastic bags, etc.) 134 Recycle Art Adult (made from cans, bottles, plastic bags, etc.) 135 Painted Items 136 Candles 137 Scrapbooking 138 Beading 139 Any other cra , not listed above SECTION 2 TEXTILE PAINTING 201 Placemats (set of four) 202 Pillowcases, pair 203 Quilt 204 Tablecloth 205 Pictures 206 Clothing (sweatshirts, t-shirts, aprons etc.) 207 Any other, not listed above SECTION 3 DOLLS - HANDMADE 301 Period doll only 302 Period doll with clothes (hand made) 303 Porcelain doll (not a gurine) only 304 Porcelain doll (not a gurine) with clothes (personally made) 305 Applehead 306 Rag 307 Wooden 308 Doll clothing, not knitted or crocheted 309 Any doll made by a youth under 14 310 Other dolls, not listed above
SECTION 4 HOME FURNISHINGS 401 Re nished piece of furniture 402 Handmade piece of furniture 403 Accessory (lamp, bookends, clock, etc.) 404 Baskets 405 Wall art 406 Other SECTION 5 CERAMICS Earthenware, Stoneware, Porcelain 501 Mugs and Cups 502 Plates and Platters 503 Bowls 504 Vases 505 Lidded Vessels 506 Other Functional Pottery 507 Dolls and Toys 508 Ornaments and Decorative Items 509 Abstract 510 Other Sculptural Pottery SECTION 6 UNIQUE Classes to be decided as entered
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ENTRIES CLOSE AT 6 P.M. MONDAY, AUGUST 5 (see Open Class Schedule for complete entry times) in the South Exhibit Hall. Judging begins at 12 p.m. Tuesday, August 6. All entries released between 11 a.m. - 2 p.m., Sunday, August 11, 2013. NO EXCEPTIONS. RIBBONS First, second, and third place ribbons will be awarded in each category if the entries deserve such merit. A BEST OF FAIR ribbon may be awarded per department section AT THE DISCRETION OF THE JUDGE. A GRAND CHAMPION ribbon may be awarded in this department if entries deserve such merit. Classes may be combined or created at the discretion of the superintendent or judge. A PEOPLES CHOICE AWARD will be selected from the classes within this department. e PEOPLES CHOICE AWARD is selected by popular vote. Vote for your favorite Fine Arts exhibit through Friday, August 3 in the South Exhibit Hall. A $20.00 premium will be o ered for the Peoples Choice Award Winner.
GENERAL RULES 1. Each exhibitor is entitled to enter a total of two pieces per class (Example: Exhibitor may enter two still life acrylic paintings in Class 102). 2. All entries should be titled and are required to have the artists name, address, medium used, class number, division number, and price (if for sale) clearly printed and attached to the back of each entry. 3. No works previously shown at the Gar eld County Fair can be shown again. 4. All works of art and photography must be framed in suitable material with screweyes 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. 5. NO SAWTOOTH HANGERS, AND NO TAPE OR STRING. Entries without proper hangers as described in Rule 4 may not be accepted for exhibition! Exhibitors will be asked to place any threedimensional pieces weighing more than een pounds in position for the duration of the Fair. 7. e ne arts committee reserves the right to change any entries and place them in proper categories. 8. It will be le to the discretion of the department superintendent to add or combine classes if there are less or more than at least three entries by three exhibitors. 9. ough every e ort will be made to secure items in the Exhibit Hall, Gar eld County Fair 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 6. 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 O en sells/displays photos. Uses various enhancing techniques. AGE GROUPS: Preschool Elementary School Middle School High School Adult Senior 65 to 80 Senior 80 or over Other media in Fine Arts Class may include: Oils Acrylics Water Color Crayon Colored Pencil Colored Markers Pen and Ink Other Media
FINE ARTS
DEPT. G
CLASS DESCRIPTIONS
SECTION 1 ART 100 Acrylic 200 Charcoal 300 Oil 400 Watercolor 500 Pen and Ink 600 Pencil 700 Pastel 800 ree-Dimensional Art 900 Mixed Media Suggested ideas for varieties Example Entry Tag 100 a Acrylic landscape a. Landscape b. Nature c. Still Life d. Non-Human e. Portraits f. Abstract SECTION 2 PHOTOGRAPHY 1000 Color Film 1100 Black & White Film 1200 Color Digital 1300 Black & White Digital 1400 Enhanced Digital 1500 Enhanced High School Suggested ideas for varieties Example Entry Tag 100 a Color Film Scenic a. Scenic b. People c. Animal d. Birds e. Insects f. Action g. Miscellaneous h. Nature i. Still Life j. Portraits k. Non-Human
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FOOD PRESERVATION & WINE DEPT. H

ENTRIES CLOSE AT 9 A.M. WEDNESDAY, AUGUST 7 (see Open Class Schedule for complete entry times) in the South Exhibit Hall. Judging begins at 9 a.m. All entries released between 11 a.m. - 2 p.m., Sunday, August 11, 2013. NO EXCEPTIONS. RIBBONS First, second, and third place ribbons will be awarded in each class if the entries deserve such merit. A BEST OF FAIR ribbon may be awarded per department section AT THE DISCRETION OF THE JUDGE. A GRAND CHAMPION ribbon may be awarded in this department if entries deserve such merit. Classes may be combined or created at the discretion of the superintendent or judge. e Food Preservation Division will be supervised by Master Food Safety Advisor volunteers from Colorado State University Extension in Gar eld County. Contact CSU Master Food Safety Advisors at 970-625-3969.
GENERAL RULES 1. 2. Products exhibited must have been prepared since the 2012 Fair, in the most recent season of production. All preserved foods must be processed according to the latest USDA recommendations - refer to the CURRENT recipes, instructions, and guidelines provided by Colorado State University Extension and/or Jarden Home Brands (Ball and Kerr). e same is true of all dried foods; refer to publication Drying Foods, Dehydrating Fruits, Vegetables, Leathers and Jerkies. You may reach the Gar eld County Extension O ce at 970625-3969. Any food exhibits may be tested to the satisfaction of the judge. Wine, jellies, butters, jams & preserves, pickles and spice products, and dried products may be opened and tasted. No food item which would not be safe to eat at time of judging or which needs refrigeration will be accepted. Standard canning jars must be used. Canned products must be displayed in canning mason jars, jellies in mason jelly jars, or canning mason jars. Frozen jams must be in see-through freezer containers. 6. 7. 8. 9. Rings should be loosened. No jelly glasses or para n on jellies will be allowed. No open kettle items will be allowed. Dried products accepted in decorative jars. Dried division is to include foods dried according to the latest USDA recommendations. Foods should be dried in a dehydrator or oven, according to an approved recipe. Recipe must be provided for all jerkies. All preserved foods must be labeled with the name of the product, date processed, method of processing, processing time, pounds per pressure, elevation level (refer to sample label), and recipe source. Recipe must be attached for salsas, seasoned tomato sauces, and spaghetti sauces. Labels are available from Gar eld County Master Food Safety Advisor volunteers, via the Extension O ce and at local farmers markets (Ri e, weekly). 10. All starred items (*) - vegetables and meats - must be pressure canned. All low acid foods must be pressure canned. 11. If more than three of a kind not previously listed are entered, a new class can be formed, at the discretion of the superintendent. SAMPLE ENTRIES FOOD PRESERVATION Peaches - Hot Packed Boiling Water Bath Canned 35 Minutes at 5,000 feet Recipe: Ball Blue Book September 2013 Green Beans Hot Pack, 1/2 tsp. Salt Pressure Canned at 12 1/2 pounds 30 Minutes at 5,000 feet Recipe: So Easy to Preserve July 2013
10.
3.
DRIED PRODUCTS Apricots Dehydrator Dried, 8 hours Recipe: CSU Extension Fact Sheet July 2013
4. 5.
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CANNED FRUITS/ VEGTABLES/MEATS JUDGING CRITERIA Quality - distinct, uniform pieces. Liquid - clear, properly lled. Color - natural, not faded or unnaturally bright. Preparation follows tested recipe guidelines. Pack - full, attractive, practical, proper head space. Container - clean, suitable, neat label. CLASS DESCRIPTION Canned Fruits Examples: berries, peaches, pie lling, and any fruit that can be canned. 101 Apricots 102 Apples 103 Apple sauce 104 Berries 105 Sweet cherries 106 Pie cherries 107 Peaches 108 Pears 109 Plums 110 Any other fruit 111 Pie lling *If there are 3 or more of di erent kinds classes will be added CANNED VEGETABLES All items must be pressure canned. Exception: tomatoes canned with added acid may be waterbath processed. All entries must be labeled with processing method, time, pounds pressure, recipe source, etc. CLASS DESCRIPTION Canned Vegetables Examples: Tomatoes, Green Beans, Stews, Soups, and any vegetables that can be canned. 201 Asparagus 202 Green Beans 203 Dried Beans 204 Beets 205 Carrots 206 Corn 207 Peas 208 Greens 209 Pumpkins 210 Squash 211 Onions 212 Peppers 213 Potatoes 214 Sweet Potatoes 215 Mushrooms 216 Tomatoes 217 Any other vegetable CANNED MEATS AND SOUPS All canned meats and soups must be pressure canned. All entries must be labeled with processing method, time, pounds pressure, recipe source, etc. JUDGING CRITERIA Quality - distinct, uniform pieces. Color natural, not faded or unnaturally bright. Liquid - clear, properly lled. Preparation - follows tested recipe guidelines. Pack - full, attractive, practical. Container clean, suitable, neat label. CLASS DESCRIPTION 301 Jar any variety meat - pressure canned 302 Jar any variety sh - pressure canned 303 Jar any variety soup - pressure canned 304 Jar any variety stew - pressure canned WINE Professional Winemaker entries will be judged separately from Hobby Winemaker entries. JUDGING CRITERIA 1. Bottles must be labeled with: (a) beginning date (b) racking dates (c) bottling date. 2. Wine will be judged for clarity, bouquet, and taste. 3. Wines will be divided according to Fruit avor. Each subclass will be further divided according to fruit avor. 4. Classes will be added upon discretion of foods superintendent. 5. NO soda bottles accepted unless they have screw tops. 6. Label exhibit giving date, avor, herbs, etc. and method used. 7. Label exhibit: when bottled, how long aged CLASS DESCRIPTION 401a Grape Wine from scratch 401b Grape Wine from kit 401c Grape Wine partial kit 402a Other Fruit Wine from scratch 402b Other Fruit Wine from kit 402c Other Fruit Wine partial kit 403a Dessert Wine from scratch 403b Dessert Wine from kit 403c Dessert Wine partial kit 404a Other Wine from scratch 404b Other Wine from kit 404c Other Wine partial kit 405a Sherry from scratch 405b Sherry from kit 405c Sherry partial kit 406 Vinegar, any variety 407a 407b 407c 408 Beer mash Beer partial mash Beer - kit Cordials, any variety JELLIES Must be waterbath processed. No jelly glasses or para n on jellies. No open kettle process. JUDGING CRITERIA: Texture - tender, rm enough to hold angle when cut, smooth. Appearance - color, clarity, container Flavor - natural, pleasing sweetness. Preparation follows tested recipe guidelines. CLASS DESCRIPTION 500 Jelly BUTTER, JAMS & PRESERVES DEFINITIONS Jams: Fruit cooked with water and sugar with no regard to preserving the shape of the fruit. Frozen jams must be in see-through containers. Preserves: Fruit may be whole or cut in uniform pieces with a clear syrup. Original shape of sections should preserved. Product should be tender and saturated with syrup. Butters: Made from fruits containing a larger portion of the eshy materials. Seeds and skins are discarded. e mixture is smoother than the jam mixture. Conserves: in slices or small pieces of fruit suspended in jelly-like syrup. Usually containing more than one fruit with the addition of nuts and raisins, etc. Marmalades: So fruit jellies containing small pieces of fruit or peel evenly suspended in the transparent jelly. No jelly glasses or para n seal on Butter, Jam or Preserves. No open kettle process. Use twopiece canning lid and be must be waterbath processed, except frozen jams. CLASS DESCRIPTION 600 Butter, any variety 700 Jams, any variety 800 Freezer Jam, any variety 900 Preserves, any variety 1000 Conserves, any variety 1100 Marmalade, any variety 1200 Syrup, any variety
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Suggested ideas for varieties Example Entry Tag: 500a Grape Jelly a. Grape Jelly b. Apple Jelly c. Mint Jelly d. Chock Cherry e. Plum f. Strawberry g. Raspberry h. Apricots i. Pear j. Rhubarb k. Crabapple l. Cranberry m. Blueberry n. Cherry PICKLES & SPICE PRODUCTS Must be waterbath processed JUDGING CRITERIA: Flavor - natural, not too much spice or acid. Pack - neatness, well covered with liquid. Fruit & vegetable quality - condition of product chosen, condition of nished product. Preparation follows tested recipe guidelines. Exhibitor must provide recipe for chili sauces and salsas, Classes 708-710. CLASS DESCRIPTION 1301 Jar Sour Cucumber Pickles 1302 Jar Sweet Cucumber Pickles 1303 Jar Dill Pickles 1304 Catsup (must be in pint or 1/2 pt jars) 1305 Jar Bread and Butter Pickles 1306 Sauerkraut 1307 Chutney 1308 Chili Sauce 1309 Green Chili Sauce 1310 Salsa 1311 Pickled Peppers 1312 Hot Dill Pickles 1313 Cinnamon Pickles 1314 Jar Relish 1315 Jar Pickled Fruit 1316 Jar Pickled Vegetables 1317 Jar Pickles, any other variety 1318 Jar Sauces, any other variety DRIED PRODUCTS Exhibit in jars with lids. Decorative jars accepted. CLASS DESCRIPTION 1401 Fruit (6 pieces or 1 cup) 1402 Fruit Leather (One, 6 roll or three, 2 rolls) 1403 Vegetables (1/2 cup) 1404 Noodles (1/2 cup) 1405 Trail Mix (1/2 cup) 1406 Granola (1/2 cup) 1407 Jerky (6 pieces, must follow current Colorado State University guidelines for making safe jerky and recipe must be provided) 1408 Herbs (1/4 cup) 1409 Spices (1/4 cup) 1410 Any Other Dried Food
CANNING DISPLAY A canning display is promoted to showcase the talent and ability of ONE person to present an exhibit that excels in the following criteria: Appearance of display: Lids, rings, standard jars, cleaned, and uniformly labeled. DISPLAY A Consists of 10 jars as follows: 1 quart tomatoes or tomato juice 2 pints any other vegetables or soup mixture 1 quart fruit juice or nectar 1 quart or pint of eshy fruit such as apricots, peaches, plums, pears, or apples 1 quart or pint of berries, cherries, rhubarb or applesauce, fruit pickles or fruit cocktail 1 pint or pint preserves, marmalade, butter, conserves or jam pint any variety jelly 1 pint or quart pickles any variety 1 pint or pint of relish, salsa, or sauce (such as chili, tomato, barbecue, etc.)
Quality: Uniformity of product, natural color, clear liquid, prime maturity, and good texture. Pack: Proper headspace, attractive, and practical. Preparation: Follows tested recipe guidelines. Variety of Exhibit: Color, texture, uniqueness. Creativity: How its displayed or presented. DISPLAY B Consists of any 5 jars from the above list. ese jars may also be entered in Open Class sections but must have separate class entry tags if you desire to do this. Tags will be marked so jars are returned to the individual canning displays and not to Open Class shelves. A cash award for the display judged best in appearance, quality, pack and variety will be given. Display A: $25.00 Display B: $15
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BALL FRESH PRESERVING AWARD
FOR ADULT LEVEL

Presented by: BALL & KERR Fresh Preserving Products Jarden Home Brands, makers of Ball and Kerr Fresh Preserving Products, is proud to recognize todays fresh preserving (canning) enthusiasts. First and second place awards will be given to individuals judged as the best in designated recipe categories. A panel of judges will select the two best entries submitted by an adult for Fruit, Vegetable, Pickle and So Spread categories. Entries must be preserved in Ball or Ball Collection Elite Jars sealed with Ball Lids and Bands or Ball Collection Elite Lids and Bands, or preserved in Kerr Jars sealed with Kerr Lids and Bands or Ball Collection Elite Lids and Bands. In addition, so spread entries will be limited to recipes prepared using Ball Pectin: Original, No Sugar Needed or Liquid. A proof of purchase for Ball pectin must be provided at time of entry. Entries designated as rst place from each category will receive the following: Two (2) Five-Dollar ($5.00) Coupons for Ball or Kerr Fresh Preserving Products and one (1) ree-Dollar ($3.00) Coupon for Ball Pectin Products. Entries designated as second place from each category will receive the following: One (1) Five-Dollar ($5.00) Coupon for Ball or Kerr Fresh Preserving Products and one (1) ree-Dollar ($3.00) Coupon for Ball Pectin Products.
FOR YOUTH LEVEL
Presented by: BALL & KERR Fresh Preserving Products In recognition of youth who excel at the art of fresh preserving (canning), Jarden Home Brands makers of Ball & Kerr Fresh Preserving Products will present First Place Awards in designated recipe categories. A panel of judges will select the best entries submitted by a Youth for Fruit, Vegetable, Pickle and So Spread categories. Entries must be preserved in Ball or Ball Collection Elite Jars sealed with Ball Lids and Bands or Ball Collection Elite Lids and Bands, or preserved in Kerr Jars sealed with Kerr Lids and Bands or Ball Collection Elite Lids and Bands. In addition, so spread entries will be limited to recipes prepared using Ball Pectin: Original, No Sugar Needed or Liquid. A proof of purchase for Ball pectin must be provided at time of entry. e best entry from each category will receive the following: Two (2) Five-Dollar ($5.00) Coupons for Ball or Kerr Fresh Preserving Products and one (1) ree-Dollar ($3.00) Coupon for Ball Pectin Products. General Judging Preservation Guidelines for Food
QUALITY CRITERIA FILLED JAR Headspace must correspond to instructions on the jar and lid packaging of the reference guides listed. e top of the nished recipe of liquid covering produce should provide adequate headspace as stated in approved guidelines. Air bubbles must be kept to a minimum. Gas bubbles denote spoilage and identi ed by movement of bubbles to the surface of the product while the jar is stationary. Bands should remain in place to transport preserved food. Remove bands carefully to determine if the headspace is correct. Replace bands for display. HEAT PROCESS 1. Methods used to heat process foods must comply with current preserving guidelines as stated in the approved reference guides. e boiling-water process for acid foods and steam-pressure process for low-acid foods are the only recommended methods to heat process foods for shelf storage. 2. Times for heat processing preserved foods correctly vary depending on each speci c recipe or food type. Processing times must be in agreement with those listed in the approved reference guides. PRODUCT APPEARANCE Produce should be free from blemishes, stems, pits, and peels. Some recipes may state stems, pits, and peels are not removed, this is acceptable if the recipe is in keeping with all other preserving guidelines. Liquid must be clear and free from cloudiness and small particles unless there are ingredients added to the recipe that would naturally a ect the clarity. Color of the nished product should be as close to its natural characteristics as possible or standard cooked product. Texture is a ected by heating processing; however, the nished product should not appear over-cooked or break down. Ingredients should retain their shape and size based on the type and preparation method. Cut pieces, of uniform size, should be packed evenly in the jar, yet allow adequate room for liquid to circulate throughout the jar. Safety is of utmost importance. Any entry exhibiting spoilage or not in compliance with judging guidelines will be disquali ed. Avoid decorative jars, padded lids, or fabric covers. Judges will not taste preserved food as part of the Ball Fresh Preserving Awards.
ENTRANT ELIGIBILITY All eligible entries must be preserved in the same brand of jar and lid: Ball Jar sealed with a Ball Lid and Band, or Ball Collection Elite Lid and Band, or canned in a Kerr Jar sealed with a Kerr Lid and Band or Ball Collection Elite Lid and Band. Entries in the So Spread category must be prepared using Ball Pectin: Original, No Sugar Needed or Liquid. e UPC from the Ball Pectin package must accompany the entry as proof of purchase. Entries must be labeled with product name, date of preparation, processing method and processing time. All preserved foods must have been prepared within a one-year (1) period prior to judging date.
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BAKED GOODS
BAKED GOODS ~ DEPT I GENERAL RULES
DEPT. I
Entries close at 11:30 a.m. Tuesday, August 6 (see Open Class Schedule for complete entry times) in the South Exhibit Hall. Judging begins at 12:30 p.m. All entries released between 11 a.m. - 2 p.m., Sunday, August 11, 2013. NO EXCEPTIONS. Two entries per person, per class will be accepted (Example: Exhibitor may enter two loaves of white bread in Class 303). RIBBONS First, second, and third place ribbons will be awarded in each class if the entries deserve such merit. A BEST OF FAIR ribbon may be awarded per department section AT THE DISCRETION OF THE JUDGE. A GRAND CHAMPION ribbon may be awarded in this department if entries deserve such merit. Classes may be combined or created at the discretion of the superintendent or judge.
All general Open Class rules apply. All entries in these classes must be homemade, unless noted. All entries, including cookies, must be placed on disposable plates and covered with plastic or in a zip lock bag prior to being entered at the fairgrounds. All cakes must be placed on a sturdy, covered surface that is 1 1 larger than the cake and covered in plastic. All baked products, except decorated cakes, must be cut and tasted by the judge. All exhibits will remain on display until Sunday, August 11, at 2 p.m.. All entries will be sold in a fund-raiser for the Open Class Department following judging. A representative sample of each baked product (cake, pie, bread) will remain on display. e Gar eld County Fair and its representatives will not be responsible for any lost or damaged personal items such as plates or platters. Please use disposable plates and tins whenever possible. Entries requiring refrigeration will be accepted on a limited basis due to limited refrigerator space. Once this space has been lled, no more entries requiring refrigeration will be able to be accepted! is includes cream pies, products containing cream cheese, cream cakes or llings. Judging Criteria: Flavor, Appearance, Color, Texture, Consistency and Leavening.
CLASS DESCRIPTIONS
SECTION 1 - COOKIES 101 Six Bar Cookies 102 Six Brownies 103 Six Peanut Butter Cookies 104 Six Molasses Cookies 105 Six Sugar Cookies 106 Six Chocolate Chip Cookies 107 Six Any Other Drop Cookies 108 Six Molded Cookies 109 Six Party Cookies 110 Six No Bake Cookies 111 Six Any Cookies from a Cake Mix 112 Six Any Other Cookies SECTION 2 - BREADS, QUICK 201 One Loaf Banana Bread 202 One Loaf Banana Bread with Nuts 203 One Loaf Zucchini Bread 204 One Loaf Zucchini Bread with Nuts 205 One Loaf Any Other Quick Bread 206 Six Mu ns, Any Type, No Paper Cups 207 Six Baking Powder Biscuits 208 Six Pieces of Corn Bread 209 Six Corn Tortillas 210 Six Wheat Tortillas 211 Any Other Quick Bread, Not in a Loaf 212 Co ee Cake, Quick SECTION 3 - BREADS, YEAST & SOURDOUGH 301 Six Plain Rolls 302 Six Sweet Rolls 303 One Loaf White Bread 304 One Loaf Whole Wheat Bread 305 One Loaf Sourdough Bread 306 One Loaf French Bread 307 One Loaf Any Other Yeast Bread 308 Co ee Cake, Yeast 309 One Loaf Bread Made with a Bread Machine 310 Creative Bread Made from Frozen Dough 311 Other Yeast Bread, Not in a Loaf
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BAKED GOODS
SECTION 4 - CAKES 401 Layer Cake With Icing (2 Layers) 402 White Angel Food Cake Without Icing 403 Bundt Cake 404 Chi on Cake Without Icing 405 Sponge Cake Without Icing 406 Carrot Cake Without Icing 407 Applesauce Cake 408 Fruit Cake 409 Spice Cake 410 Chocolate Torte Cake With Fruit Filling 411 Pound Cake 412 Six Cupcakes Without Icing 413 Any Other Variety Cake, Homemade 414 Variation of a Cake Made From a Mix SECTION 6 - PIES 601 Pecan Pie 602 Single Crust Fruit 603 One Double Crust Fruit Pie 604 One Lattice Top Fruit Pie 605 Fruit Cobbler 606 Any Other Pie 607 Any Other Pastry Suggested ideas for varieties Grape Apple Plum Strawberry Raspberry Apricots Pear Rhubarb Crabapple Cranberry Blueberry Cherry SECTION 7 - GOOD FOR YOUR HEALTH is section is for those who have modi ed, substituted ingredients or have used a recipe that reduces fat, cholesterol or calories. All general rules apply. Please include recipe. 701 Six Cookies 702 Quick Bread 703 Yeast Bread 704 Six Mu ns, No Paper Cups 705 One Cake 706 One Pie 707 Ten Pieces of Healthy Candy
DEPT. I
SECTION 8 CANDIES 801 Six Pieces Peanut Brittle 802 Six Pieces Any Other Nut Brittle 803 Six Pieces Fudge, No Nuts/Chunks 804 Six Pieces Fudge, With Nuts/ Chunks 805 Six Pieces To ee 806 Six Pieces Any Other Candy PRODUCT STANDARDS FOR BAKED GOODS YEAST BREAD: should have a uniform golden crust, a smooth, well-rounded top, slices easily, and holds shape. Texture should be moderately ne, even grained, free from large air bubbles, and well-baked. e avor should be pleasant, with a bland nut-like taste. QUICK BREAD: should be even or slightly rounded, golden brown crust, equally light throughout. Texture should have a ne even grain, not crumbly. Flavor should be characteristic of ingredients. Any nuts or fruits should be uniformly distributed. COFFEE CAKES: should be well-baked and browned, not doughy, crumbly, or drippy. If dough swirls, it should have a clean-cut design. Icing should enhance appearance. Flavor of topping should complement or be a pleasant contrast to avor or basic dough. CAKES: should have a neat appearance. Texture should be consistent with recipe and ingredients used with avor wellblended and pleasant to taste.
SECTION 5 - DECORATED CAKES (may use a cake form as cakes will not be tasted) 501 Decorated Sheet Cake 502 Decorated Layer Cake 503 Decorated Wedding Cake 504 Decorated Cut-Up Cake 505 Decorated Character Cake 506 Decorated Cupcakes (6)
2902A Glen Avenue Glenwood Springs, CO 81601 970-945-8710
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SPECIAL CONTESTS DEPT. J

COMMISSIONERS COOKIE JAR CONTEST Contest sponsored and judged by the Gar eld County Commissioners. Entries accepted between 2 p.m. and 7 p.m. on Wednesday, August 7 and between 8 a.m. and 11:30 a.m. on ursday, August 8 in South Exhibit Hall. Judging begins at 1 p.m. on ursday, August 8, 2013. SECTION 1 CLASS 101 Prizes: First Adult- $40 and Youth - $40. Second Adult - $20 and Youth - $20. ird Adult - $15 and Youth - $15. GENERAL RULES 1. e cookie jar must be of at least one-half gallon capacity with a wide mouth. Preferably, the container and decorations are made out of recycled, food-safe materials suitable for use as a cookie jar. 2. e cookie jar should re ect the Gar eld County Fair theme of the current year. 3. Container must be lled and should contain a minimum of 3 varieties with a minimum of 1 dozen cookies per variety. 4. In addition to the cookie jar, place 3 cookies of each variety on a paper plate and cover with plastic wrap so that the judges may have easy access to the cookies for judging. 5. Class will be judged 50% on creativity of container and 50% on avor, texture, and appearance of cookies. 6. Copyrighted characters, slogans, etc. are not allowed. 7. e cookie jar will remain on display at the fairgrounds. Cookies will be removed from the jar and distributed to the employees of Gar eld County. APPLE PIE CONTEST Entries accepted between 2 p.m. and 7 p.m. on Wednesday, August 7 and between 8 a.m. and 10:30 a.m. on ursday, August 8 in South Exhibit Hall. Judging begins at 12 p.m. on ursday, August 8, 2013. All General Open Class and Baked Good rules apply. SECTION 6 CLASS 600 DOUBLE CRUST APPLE PIE Prizes: First - $25 Second - $15 ird - $10 CLASS 601 CRUMB CRUST APPLE PIE Prizes: First - $25 Second - $15 ird - $10 Ribbons for adult and youth will be given. Awards presented immediately a er judging. All pies will be sliced and sold to the public for $1.00 per slice donation immediately following the judging. e proceeds will go to the Open Class Department. GINGERBREAD CREATION CONTEST Entries accepted between 2 p.m. and 7 p.m. on Wednesday, August 7 and between 8 a.m. and 11:30 a.m. on ursday, August 8 in South Exhibit Hall. Judging begins at 1 p.m. on ursday, August 8, 2013. All General Open Class and Baked Good rules apply. GENERAL RULES 1. Contest is open to youth under the age of 18 at the time of the contest. Class 1 is for youth 6 years and under. Class 2 is for youth 7-13, and Class 3 is for youth ages 14-18. 2. Gingerbread Creation should be made entirely by the contestant; no kits are to be used. 3. Candy, frosting and other edible decorations are acceptable. No decorations requiring refrigeration are to be used! 4. Inedible items will not be accepted. NO GLUE. 5. Gingerbread Creations should be no larger than 18 inches by 18 inches. Large items are discouraged due to limited display space. 6. Gingerbread Creations should be displayed on a cardboard or wood base, no more than 1 inch larger than the Gingerbread Creation. Please be sure that the Creation will not fall/break during transport. 7. All entries must be on display for the remainder of the Fair, and must be picked up on Sunday, August 5, 2013 between 11 a.m. 2 p.m., NO EXCEPTIONS. 8. Entries that are not picked up will be discarded, including base. SECTION 6 Awards sponsored by Karen & Richard Rhoades Prizes: Best of Fair - $20 First Place - $10 CLASS 1 Gingerbread Creation Youth 6 years and under CLASS 2 Gingerbread Creation Youth 7-13 years CLASS 3 Gingerbread Creation Youth 14-18 years Awards presented immediately a er judging.
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Please include on entry form the categories where you should be considered.
QUEEN/KING OF THE KITCHEN Competitors must enter at least twelve (12) of the competitive Food Preservation and Baked Goods Classes and place in ten (10). e Queen/King of the Kitchen Award will be determined on the basis of total ribbon points won, with points to be counted as follows: 1st Place - 3 Points 2nd Place - 2 Points 3rd Place - 1 Point e Gar eld County Fair o ers the winning Queen/King of the Kitchen: A rosette and $25 PRINCESS/PRINCE OF THE KITCHEN To be eligible, an exhibitor must be under the age of 18 as of January 1, 2013. Competitors must enter at least nine (9) of the competitive Food Preservation and Baked Goods Classes and place in seven (7). e Princess/Prince of the Kitchen Award will be determined on the basis of total ribbon points won, with points to be counted as follows: 1st Place - 3 Points 2nd Place - 2 Points 3rd Place - 1 Point e Gar eld County Fair o ers the winning Princess/Prince of the Kitchen: A rosette and $25 QUEEN/KING OF THE HOUSE Competitors must enter at least twelve (12) of the competitive Needlework, Cra s, and Fine Arts Classes and place in ten (10). e Queen/King of the House Award will be determined on the basis of total ribbon points won, with points to be counted as follows: 1st Place - 3 Points 2nd Place - 2 Points 3rd Place - 1 Point e Gar eld County Fair o ers the winning Queen/King of the House: A rosette and $25 PRINCESS/PRINCE OF THE HOUSE To be eligible, an exhibitor must be under the age of 18 as of January 1, 2013. Competitors must enter at least nine (9) of the competitive Needlework, Cra s and Fine Arts Classes and place in seven (7). e Princess/Prince of the Kitchen Award will be determined on the basis of total ribbon points won, with points to be counted as follows: 1st Place - 3 Points 2nd Place - 2 Points 3rd Place - 1 Point e Gar eld County Fair o ers the winning Princess/Prince of the House: A rosette and $25 QUEEN/KING OF THE YARD Competitors must enter at least twelve (12) of the competitive Field Crops, Horticulture, Floriculture, Floral Arrangements and Noxious Weeds Classes and place in ten (10). e Queen/King of the Yard Award will be determined on the basis of total ribbon points won, with points to be counted as follows: 1st Place - 3 Points 2nd Place - 2 Points 3rd Place - 1 Point e Gar eld County Fair o ers the winning Queen/King of the Yard: A rosette and $25 PRINCESS/PRINCE OF THE YARD To be eligible, an exhibitor must be under the age of 18 as of January 1, 2013. Competitors must enter at least nine (9) of the competitive Field Crops, Horticulture, Floriculture, Floral Arrangements and Noxious Weeds Classes and place in seven (7). e Princess/Prince of the Yard Award will be determined on the basis of total ribbon points won, with points to be counted as follows: 1st Place - 3 Points 2nd Place - 2 Points 3rd Place - 1 Point e Gar eld County Fair o ers the winning Princess/Prince of the Yard: A rosette and $25 COMMUNITY COMPETITION In the Community Competition, quality points will be awarded to the home community of the exhibitor of each placing exhibit. Points awarded will be 3 points for each rst place, 2 points for each second place and 1 point for each third place received. e community with the highest total quality points will receive a rosette declaring it to be the 2013 Gar eld County Fair Top Community. In case of a tie, the community exhibiting the most Best of Fair entries shall be declared the winner.
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GARFIELD COUNTY FAIR OPEN CLASS ENTRY FORM

To be lled in by fair sta , only, please!
Preschool_______________ Elementary School________ High School_____________
Adult__________________ Older Adult 65-79________ Senior 80 + _____________
Exhibitor #______________ Age Division: ____________

Please print clearly
Exhibitor Name:
(Last) (First)
Mailing Address: City: Telephone: Age Division: 1 - Youth (18 & under) _______ Email: 2 - Adult (19-79) _______ 3 - Senior (80 +) ______ State: Zip:
Fine Arts Department only: Amateur ______

Please use additional entry forms as needed, thank you!
Advanced ______
Subclass*
Professional ______
Description of Entry
Department
Example
Section
Class
1. Art
400
Watercolor, nature
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 be considered, i.e. Queen of the Kitchen or King of the Yard. is certi es I understand the General and Department Rules and Regulations outlined in the Open Class rulebook and this form pertaining to my participation. I further certify this entry application is correct, and I am a bona de participant in compliance with the said rules and regulations. e undersigned hereby releases the Gar eld County government, the o cials, judges and volunteers of the Gar eld County Fair for any and all liability for injury, the 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 further expressly assume the risk of participating in this event with full knowledge and understanding of the risks.
Exhibitor Signature: Above items may be released the last day of the fair to:
Parent or Guardian:
OPEN CLASS SCHEDULE

Monday, August 5
12 p.m. 6 p.m. Entries accepted in all divisions. Fine Arts Entries MUST be entered during this time. 7 a.m. 11:30 a.m. Entries accepted for Needlework and Cra s 7 a.m. 6 p.m. Entries accepted for Floriculture, Floral Arrangements, Noxious Weeds, Field Crops, Horticulture, Baked Goods, & Food Preservation 12 p.m. Judging for Needlework and Cra s & Fine Arts 7 a.m. 11:30 a.m. Entries accepted for Baked Goods 7 a.m. 9 a.m. Entries accepted for Food Preservation 7 a.m. 11:30 a.m. Entries accepted for Floriculture, Floral Arrangements, Noxious Weeds, Horticulture & Field Crops 9 a.m. Judging begins for Food Preservation 12 p.m. Judging begins for Floriculture, Floral Arrangements, Noxious Weeds, Horticulture & Field Crops 12:30 p.m. Judging begins for Baked Goods 12 p.m. Apple Pie Contest 1 p.m. Commissioner Cookie Jar 1 p.m. Gingerbread Contest 11 a.m. 2 p.m. Check Out Time articles not picked up during o cial check-out hours shall forfeit all premiums. Monday 8/5
12 p.m. 6 p.m. Entries accepted in all divisions. FINE ARTS MUST be entered during this time.
Tuesday, August 6
Wednesday, August 7
Thursday, August 8 Sunday, August 9
Tuesday 8/6
7 a.m. 11:30 a.m. Entries accepted for Needlework and Cra s. 8 a.m. 6 p.m. Entries accepted for Floriculture, Floral Arrangements, Noxious Weeds, Field Crops, Horticulture, Baked Goods, and Food Preservation 12 p.m. JUDGING for Needlework, Cra s, and Fine Arts
Wednesday 8/7
7 a.m.11:30 a.m. Entries accepted for Baked Goods. 8 a.m. 9 a.m. Entries accepted for Food Preservation. 8 a.m. 11:30 a.m. Entries accepted for Floriculture, Floral Arrangements, Noxious Weeds, Horticulture, and Field Crops 9 a.m. JUDGING for Food Preservation
Thursday 8/8
12 p.m. APPLE PIE CONTEST 1:p.m. COMMISSIONERS COOKIE JAR 1 p.m. GINGERBREAD CONTEST
Friday 8/9
Saturday 8/10
Sunday 8/11
11 a.m. 2 p.m. CHECK OUT TIME. Articles not picked up during o cial check-out hours shall forfeit all premiums.
12p.m.JUDGING for Floriculture, Floral Arrangements, Noxious Weeds, Horticulture, and Field Crops 12:30 p.m. JUDGING for Baked Goods
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ENTRIES CLOSE AT 11:30 A.M. WEDNESDAY, AUGUST 7 (see Open Class Schedule for complete entry times) in the South Exhibit Hall. Judging begins at 12 p.m.. All entries released between 11 a.m. - 2 p.m., Sunday, August 11, 2013. NO EXCEPTIONS. Two entries per person, per class will be accepted (Example: exhibitor may enter two times in Class 601, Sun owers, with two di erent single blooms). RIBBONS First, second, and third place ribbons will be awarded in each class if the entries deserve such merit. A champion ribbon will be awarded per department section AT THE DISCRETION OF THE JUDGE. A champion ribbon will be awarded in this Department if entries deserve such merit. Premiums paid for rst, second, and third place and champion. Where 3-5 owers are required, they must be of same variety and color. If there are 3 or more entries of one variety, a class will be established. Enter 3 blooms per class unless noted. For these exhibits, a bloom is one individual ower on one stem. Please prepare owers to extend their freshness.
FLORICULTURE
DEPT. A
CLASS DESCRIPTIONS
SECTION 1 ASTERS 101 Asters, any color, 3 blooms SECTION 2 DAHLIA 201 Dahlia, small, under 4, 3 blooms 202 Dahlia, medium, 4-8, 3 blooms 203 Dahlia, plain large, 8 & over, 1 bloom 204 Dahlia, cactus, 3 blooms SECTION 3 GLADIOLUS 301 Gladiolus, any color, 1 spike SECTION 4 MARIGOLD 401 Marigold, small, under 2, 5 blooms 402 Marigold, medium, 2-4, 3 blooms 403 Marigold, large, over 4, 3 blooms SECTION 5 PETUNIA 501 Petunia, single grandi ora, 3 -5, 3 blooms 502 Petunia, small oribunda, 2 -3, 3 blooms 503 Petunia, double multi ora, 2 2 , 3 blooms SECTION 6 SUNFLOWERS 601 Sun ower, any color, 1 bloom SECTION 7 ROSE 701 Tea Rose, any color, 1 bloom 702 Floribunda rose, 1 cluster 703 Miniature rose, 1 cluster SECTION 8 ZINNIA 801 Zinnia, small, under 1 , 5 blooms 802 Zinnia, medium, 1 - 3, 3 blooms 803 Zinnia, large, 3 - 4, 3 blooms SECTION 9 COSMOS 901 Cosmos, any color, 3 blooms SECTION 10 SNAPDRAGON 1001 Snapdragon, any color, 1 Spike SECTION 11 POPPIES 1101 Poppy SECTION 12 SWEET PEAS 1201 Sweat Pea SECTION 13 PANSIES 1301 Pansy SECTION 14 NASTURTIUMS 1401 Nasturtium SECTION 15 BACHELOR BUTTONS 1501 Bachelor Button SECTION 16 BELL OF IRELAND 1601 Bell of Ireland SECTION 17 SUCCULENTS & CACTI 1740 Any succulent in pot under 6. 1741 Any succulent in pot over 6. 1742 Any cactus in pot under 6. 1743 Any cactus in pot over 6. 1744 Any euphorbia in a pot under 6. 1745 Any euphorbia in a pot over 6. SECTION 18 POTTED PLANTS 1801 Blooming, with Blooms 1802 Colored Foliage 1803 Green Foliage 1804 Vining 1805 Vining with Blooms 1806 African Violet in Bloom 1807 Bonsai Tree 1808 Any Other Kind of Potted Plant SECTION 19 MISCELLANEOUS 1901 Any other annual 1902 Any other perennial 1903 Commercially Grown Cut Flowers 1904 Any Other Flowers
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FLORAL ARRANGEMENTS
THEME: Celebrating the pastBuilding the future
DEPT. AA
ENTRIES CLOSE AT 11:30 A.M. WEDNESDAY, AUGUST 7 (see Open Class Schedule for complete entry times) in the South Exhibit Hall. Judging begins at 12 p.m. All entries released between 11 a.m. - 2 p.m., Sunday, August 11, 2013. NO EXCEPTIONS. Two entries per person, per class will be accepted (Example: Exhibitor may enter two di erent arrangements into Class 201 American Pride). e Horticulture Division will be supervised by Colorado Master Gardener Volunteers from Colorado State University Extension in Gar eld County. Contact CSU Master Gardeners at 970-625-3969. RIBBONS First, second, and third place ribbons will be awarded in each class if the entries deserve such merit. A BEST OF FAIR ribbon may be awarded per department section AT THE DISCRETION OF THE JUDGE. A GRAND CHAMPION ribbon may be awarded in this department if entries deserve such merit.
SECTION 1 HOME GROWN (EXPERIENCED OR NOVICE EXHIBITORS MAY ENTER) Flowers and foliage for this class must be home grown. Point schedule for judging: Condition of Flowers-30; Condition of Foliage-30; Creativity and Originality-20; Adherence to eme-20 CLASS DESCRIPTION 101 GRANDMAS GARDEN- mixed colors in antique container 102 THEME BASED - yellow, orange, and reds to best represent the Gar eld County Fair theme 103 ON THE FARM - anything goes 104 THE BEST THINGS COME IN SMALL PACKAGES - a small bouquet no bigger than 5 by 5 inches will shine with the best 105 SUMMER IN COLORADO - Large arrangement from your summer garden, using 3 types of perennials and 3 types of annuals, foliage can be used. 106 COLORADO SPORTS THEME - Basket arrangement approximately 8 incorporating your favorite Colorado Team and your imagination. 107 HAPPY FAIR DAYS - Anything goes. (children under 12 years old only) SECTION 2 - ARTISTIC (EXPERIENCED OR NOVICE EXHIBITORS MAY ENTER) May use home grown or store-bought owers and foliage. Point schedule for judging: Interpretation of eme-30; Creativity-30; Originality-20; Condition of Flowers-10; Condition of Foliage-10. CLASS DESCRIPTION 201 AMERICAN PRIDE - red, white,&blue owers 202 GARFIELDS ROADSIDES - dried and roadside materials 203 NEW BABY ARRANGEMENT Pastel owers 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, arrangement showing humor 207 SUNSHINE Yellow owers must predominate 208 HUGS Any owers in a cooking utensil 209 WHISPERS OF DUSK Flowers in Purple, Blue and Gray 210 SPIRIT OF THE COLORADO MOUNTAINS - Colorful wild ower arrangement incorporating fresh pine, cedar or juniper greenery. Incorporate rock. Use any container. Not to exceed 24 tall or wide. Do not pick wild owers where prohibited, which includes most public & many private lands. 211 WHIMSICAL OUTHOUSE BIRDHOUSE -Decorate any size wood bird house using your imagination and HUMOR. Make it look like the OUTHOUSES of old. Dried materials only. 212 COLORADO HARVEST WREATH - Round grapevine or straw wreath incorporating fresh and dried harvest materials including corn, gourds, garlic and chili peppers. Anything else is your special addition! 213 THE TRASH CAN - An arrangement of dried materials in a recycled container. 214 BEAUTY QUEEN Roses shown with style and grace 215 GIGGLE FEST Scarecrows made by children and teens, no more than 12 inches in height. SECTION 3 - NOVICE ONLY (A novice is someone who has never entered anything in the Floriculture Dept. of the Gar eld County Fair before.) May use home grown or store-bought owers and foliage. CLASS DESCRIPTION 301 THE BARN - owers and/or vegetables with wood 302 HAPPY DAYS - mixed colors 304 FRIENDS HAND IN HAND - Oldfashioned bouquet. TIPS FOR TRANSPORTING FLOWERS AND FLOWER ARRANGEMENTS: Always bring a few extra owers and foliage stems with you on the day of the Show so you can substitute for broken stems or wilted owers, once you get to the Fairgrounds. Cardboard boxes from a liquor store (the kind with dividers already in them) make great containers to put your oriculture exhibits in to transport.
Crumpled up newspaper stabilizes ower arrangements or top heavy exhibits (like gladiolus and dahlia) if you stu it around the arrangement/exhibit that is already in a cardboard box.
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NOXIOUS WEEDS DISPLAY
DEPT. B
ENTRIES CLOSE AT 11:30 A.M. WEDNESDAY, AUGUST 7 (see Open Class Schedule for complete entry times) in the South Exhibit Hall. Judging begins at 12 p.m. All entries released between 11 a.m. - 2 p.m., Sunday, August 11, 2013. NO EXCEPTIONS. Two entries per person, per class will be accepted (Example: Exhibitor may enter two di erent boards in Class 101 Educational Weed Board). e Horticulture Division will be supervised by Colorado Master Gardener Volunteers from Colorado State University Extension in Gar eld County. Contact CSU Master Gardeners at 970-625-3969. RIBBONS First, second, and third place ribbons will be awarded in each class if the entries deserve such merit. A BEST OF FAIR ribbon may be awarded per department section AT THE DISCRETION OF THE JUDGE. A GRAND CHAMPION ribbon may be awarded in this department if entries deserve such merit.
CLASS DESCRIPTION
SECTION 1 101 Educational Weed Board - Main topics of the participants choice are to be shown, such as history of the weed, economic considerations of weeds, weed control, etc. 102 Noxious Weeds Display Each weed is to be labeled with an identi cation label as follows: Common name of weed Scienti c name of weed Annual or perennial Where found Time of bloom Exhibitor name Address Date collected How eradicated: spray, cultivation, other?
Judging is based on: 1) identi cation; 2) quantity of weeds; 3) variety of weeds; 4) neatness of display; 5) completeness. Place pressed specimens in proper balance on mounting cards. ALL SEED HEADS MUST BE CONTAINED IN PLASTIC TO PREVENT ACCIDENTAL SPREAD OF SEEDS.
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ENTRIES CLOSE AT 11 A.M. WEDNESDAY, AUGUST 7 (see Open Class Schedule for complete entry times) in the South Exhibit Hall. Judging begins at 12 p.m. All entries released between 11 a.m. - 2 p.m., Sunday, August 11, 2013. NO EXCEPTIONS. Two entries per person, per class will be accepted (Example: Exhibitor may enter two separate sheaves of alfalfa for seed, Class 302). e Horticulture Division will be supervised by Colorado Master Gardener Volunteers from Colorado State University Extension in Gar eld County. Contact CSU Master Gardeners at 970-625-3969. RIBBONS First, second, and third place ribbons will be awarded in each class if the entries deserve such merit. A BEST OF FAIR ribbon may be awarded per department section AT THE DISCRETION OF THE JUDGE. A GRAND CHAMPION ribbon may be awarded in this department if entries deserve such merit. A sheaf of grain shall be made up so it will measure three inches minimum diameter and four inches maximum at center tie. Sheaves of alfalfa and all clover should be six inches or over in diameter at the center tie. ese sheaves should be mounted so they can be taken down and judged at a central judging table. A piece of thin building board six inches wide and length of straw makes a nice mounting. Grain sheaves should be shown full length straw with leaves o . Sheaves for forage should be ne stems, lots of 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. IMPORTANT: SHEAVES MUST BE OF THE PROPER SIZE.
FIELD CROPS
DEPT. C
CLASS DESCRIPTIONS
SECTION 1 - GRAIN SHEAVES 101 Sheaf any grain SECTION 2 FORAGE SHEAVES 201 Sheaf any hay 202 6 stalks corn for silage 203 Recommended pasture mixture, 2 mounted bundles 204 6 eld corn ears, dented 2012 crop, husked 205 6 eld corn ears, 2013 crop, husked SECTION 3 SHEAVES FOR SEED 301 Sheaf any grass for seed 302 Sheaf alfalfa for seed (named variety) SECTION 4 PECK SAMPLES 401 Peck any grain 404 4 quarts alfalfa seed SECTION 5 THE FUN GROUP 501 Largest sun ower 502 Tallest stalk of corn 503 Tallest sun ower
PROUD SUPPORTER OF THE 2013
GARFIELD COUNTY FAIR

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HORTICULTURE: FRUIT
DEPT. D
ENTRIES CLOSE AT 11:30 A.M. WEDNESDAY, AUGUST 7 (see Open Class Schedule for complete entry times) in the South Exhibit Hall. Judging begins at 12 p.m. All entries released between 11 a.m. - 2 p.m., Sunday, August 11, 2013. NO EXCEPTIONS. Two entries per class, per exhibitor, will be accepted (Example: Exhibitor may enter two large watermelons in Class 802). RIBBONS First, second, and third place ribbons will be awarded in each class if the entries deserve such merit. A Best of Fair Vegetables and Best of Fair - Fruits Grand Champion will be selected from all the youth and adult entries. Premiums paid for, rst, second, third and Best of Fair Grand Champion. A plate consists of 3 apples, pears, apricots, or peaches; 5 crab apples, plums or prunes, and Seckel pears. If two or more samples of any entry are present, a class will be made at the discretion of the superintendent. Leave stem on all fruit except peaches and apricots. Onions should be cleaned but not peeled. All Open Class regulations apply. For additional information, call the Extension O ce at 970-625-3969.
CLASS DESCRIPTIONS
101 Plate any 3 apples 201 Plate any 3 peaches 301 Plate of 3 pears 401 Plate of 5 plums 403 Plate of 5 prunes 501 1 pint (open container) berries 601 Plate grapes 701 Plate of 3 apricots (no stems) 801 2 cantaloupes or muskmelons 802 1 large watermelon 901 Rhubarb 3 stalks - no leaves 902 Any Other Fruit
well done.
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HORTICULTURE: VEGETABLES
CLASS DESCRIPTIONS
SECTION 1 PEPPERS 101 3 Sweet bell peppers 102 3 Sweet specialty peppers 103 3 Hot specialty peppers 104 3 Hot southwestern peppers SECTION 2 ONIONS: trim onions to 1 on top and root 201 3 Onions - round, globe, spindle or top shaped 202 3 Onions - at or Bermuda type 203 6 Green onions - bunched, 10 in. long, tied with bulb size of - , and root trimmed to 1/2 SECTION 3 TOMATOES 301 3 Ripe tomatoes - stem o 302 3 Roma tomatoes stem o 303 5 Salad tomatoes - cherry, plum, patio or pear stem o 304 3 Green tomatoes - stem on SECTION 4 SQUASH: stems on and representative of those purchased to eat 401 3 Summer squash 402 1 Spaghetti squash 403 2 Small winter squash 404 1 Large winter squash 405 2 Pie pumpkins - small, sugar type 406 1 Large eld pumpkin 407 3 Miniature pumpkins SECTION 5 CUCUMBERS 501 1 Ib. Pickling cucumbers 502 3 Slicing cucumbers 503 3 Seedless and thin skinned cucumbers SECTION 6 MISCELLANEOUS 601 3 Ears sweet corn - leave in husk 602 1 Head cabbage 603 1 Head cauli ower 604 1 Head broccoli 605 1 Head lettuce 606 1 Bunch celery 607 3 Radishes - bunched and tied 608 3 Carrots - 1/2 in. tops 609 3 Table beets - 2 in. tops 610 3 Turnips - 1 in. tops 611 3 Parsnips - 1 in. tops 612 6 Yellow snap or wax beans 612A 6 Green beans 612B 6 Burgundy beans 613 1 Eggplant 614 Garlic 615A Peas, snap 615B Peas, bush type 616 Any other vegetable 615 Herbs, any variety - 3 stems SECTION 7 POTATOES Potatoes must be clean; do not wash unless unavoidable. 701 3 Potatoes
DEPT. DD
ENTRIES CLOSE AT 11 A.M. WEDNESDAY, AUGUST 7 (see Open Class Schedule for complete entry times) in the South Exhibit Hall. Judging begins at 11:30 a.m. All entries released between 11 a.m. - 2 p.m., Sunday, August 11, 2013. NO EXCEPTIONS. Two entries per person, per class will be accepted (Example: Exhibitor may enter two eggplants in Class 613). VEGETABLES WILL BE JUDGED FOR TABLE USE. Uniformity of size, shape and color of the specimens in the entry is important.
SECTION 8 THE FUN GROUP Basket must contain ve di erent varieties of vegetables in any amount and will include two herbs. Will be divided into Junior (12 & under), Youth (13-18), and Adult if there are su cient entries 801 5 Ears decorative corn 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 presentation.
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A LOOK BACK AT OPEN CLASS

Bubbles Starbuck
Sharon Woodcock Nieslanik 1960
Emmie Neal, Cleo Kruse, Marie Bernklau - 1994
Welcome all cancer survivors to the Tough Enough to Wear Pink CPRA Rodeo.
Stop by the pink booth at the rodeo and enter to win a pair of cowboy boots provided by Roaring Fork Valley Coop .
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NEEDLEWORK
DEPT. E
ENTRIES CLOSE AT 11:30 A.M. TUESDAY, AUGUST 6 (see Open Class Schedule for complete entry times) in the South Exhibit Hall. Judging begins at 12 p.m. All entries released between 11 a.m. - 2 p.m., Sunday, August 11, 2013. NO EXCEPTIONS. Two entries per person, per class will be accepted (Example: Exhibitor may enter two di erent hand-quilted, machine-pieced quilts into Class 501). RIBBONS 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, EMBROIDERY, AND QUILTS. Premiums will be paid for rst, second and third. A Grand Champion ribbon will be presented to the best in the department, except for quilts, and there will be a Grand Champion quilt.
SPECIAL PRIZE: e 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 rst time. A Colorado Quilting Council (CQC) ribbon will be pinned on the winning quilt, selected by a CQC judge. e award winner will receive a check by postal mail from the CQC. For an excellent reference of judging criteria for cra s, clothing construction, quilts, and more, please visit the Extension O ce to obtain 4-H Project score sheets. ese guidelines for youth are highly applicable for adult Needlework projects. GENERAL RULES 1. All articles must be entered in the name of the maker. 2. Only two entries will be made in any one class by an exhibitor. 3. No article previously shown is eligible to be shown again. 4. 4-H members are welcome and encouraged to enter in the Open Classes. All 4-H ribbons are to be removed before entering in Open Classes. 5. If more than three of a kind not previously listed are entered, a new class can be formed at the discretion of the department superintendent.
CLASS DESCRIPTIONS
SECTION 1 KNITTING 101 Home Accessories 102 Garment 103 Toys, Doll Clothes 104 Any Other Handknit Item 105 Machine Knit Items 106 Best Knitted Article by Person Over 80 107 Best Knitted Article by Youth age 9-18 SECTION 2 CROCHET 201 Home Accessories 202 Garment 203 Toys, Doll Clothes 204 Any Other Crochet Item 205 Best crocheted article by a person over 80 206 Best crocheted article by a Youth age 9-18 207 Period Doll SECTION 3 AFGHANS 301 Knitted 302 Crocheted 303 Mile A Minute 304 Any Other Afghan SECTION 4 TATTING 401 Tatted sets 402 Tatted accessory 403 Tatted doily 404 Other tatted articles SECTION 5 QUILTS 500 Quilt made from a kit 501 Hand quilted, machine pieced 502 Hand quilted, hand pieced 503 Machine quilted, machine pieced 504 Machine quilted, hand pieced 505 Long Arm quilted, machine pieced 506 Long Arm quilted, hand pieced 507 Crazy quilt 508 Double knit 509 Tied comforter 510 Group e ortchurch or club 511 Other quilted articles 512 Machine quilt, pieced, raggy SECTION 6 EMBROIDERY 601 Home Accessory 602 Clothing article 603 Embroidered sampler 604 Any other embroidery SECTION 7 COUNTED CROSS STITCH 701 Pictures Small, up to 12 Inches 702 Pictures Large, over 12 Inches 703 Cross stitch sampler 704 Article with stamped cross stitch 705 Original cross stitch design 706 Clothing article, cross stitch 707 Luncheon or tablecloth 708 Other cross stitch article
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NEEDLEWORK
SECTION 8 OTHER EMBROIDERY 801 Any other long stitch article 802 Any other crewel embroidery pictures 803 Any other crewel embroidery article 804 Any other candlewicking article 805 Any other machine embroidery article 806 Any other chicken scratch article 807 Any other hardanger embroidery article 808 Any other counted thread embroidery article 809 Any other drawn thread embroidery article 810 Any other needlepoint picture 811 Any other needlepoint article 812 Machine Embroidery 813 Silk Ribbon Embroidery
DEPT. E
1403 Tatted Holiday Items 1404 Quilted Holiday Items 1405 Embroidered Holiday Items 1406 Counted Cross Stitch Holiday Items 1407 Other Needlework Holiday Items 1408 Holiday Wall hangings 1409 Holiday Clothing Items 1410 Holiday Felted Items SECTION 15 OTHER QUILTED PROJECTS 1501 Table Runners 1502 Table toppers 16 inch or under 1503 Table toppers over 16 inches 1503 Other quilted kitchen articles (potholders, placemats etc) SECTION 16 RECYCLED 1601 Clothing 1602 Needlework 1603 Household If you have a antique quilt and/or other handiwork that you would like to exhibit, please contact the Open Class Superintendent.
SECTION 11 CLOTHING 1100 Infants clothing 1101 Childs Clothing 1102 Womens Clothing 1103 Formal wear 1104 Mens Clothing 1105 Adults ensemble (2, 3 or 4 pieces) 1106 Jacket or Coat 1107 Sleepwear & Intimates 1108 Apron 1109 Household Items 1110 Sewn stu ed toy 1111 Costume 1112 Accessories 1113 Handmade useful household articles 1114 Any other sewn clothing articles SECTION 13 FELTING 1301 Felted Useful Articles 1302 Felted Wearable Articles 1303 Felted Artistic Articles SECTION 14 HOLIDAY 1401 Knitted Holiday Items 1402 Crochet Holiday Items 1402 Holiday Afghans
Classes will be added as needed, if more than two articles SECTION 9 OTHER NEEDLEWORK 901 Any other bead work 902 Any other plastic canvas article 903 Any other loom weaving 904 Any other hand weaving 905 Rugs, braided 906 Rugs, latchhooked 907 Rugs, any other 908 Any other hooked article 909 Any other latchhooked article 910 Any other so sculpture article 911 Any other hand applique article 912 Any other, not mentioned SECTION 10 WALLHANGINGS (Must have sleeve or hook for hanging) 1001 Machine pieced, hand quilted 1002 Hand pieced, hand quilted 1003 Machine pieced, machine quilted 1004 Hand pieced, machine quilted 1005 Embroidered 1006 Appliqud 1007 Miniature quilt wallhanging, 16 or less 1008 Group project 1009 Any other wall hanging
54
CRAFTS
CLASS DESCRIPTIONS
SECTION 1 CRAFTS 101 Raku 102 Decoupage 103A Stained glass, any leaded Window 103B Stained glass, any leaded Accessory 103C Stained glass, any leaded Youth entry 104 Stained glass, any foiled 105 Leather, clothing article 106 Leather, accessory article 107 Any other leather work 108 Jewelry 109 Metal Art 110 Wood carving 111 Wood burning 112 Wood working 113 Glass decorated 114 String or wire art 115A Rock article: Adult 115B Rock article: Youth 116 Shell article 117 So toy, not a doll 118 Childs toy, handmade 119 Macrame 120 Tole painting 121 Arti cial owers, any display 122 Dried owers, any display 123 Seasonal or party decorations 124 Pinecone art 125 Padded photo albums or frames 126 Fly tying 127 Tile inlay 128 Stepping stones 129 Handmade soaps or cosmetics 130 Wreaths 131 Creative gi s for speci c occasions (wedding, births, etc.)
DEPT. F
ENTRIES CLOSE AT 11:30 A.M. TUESDAY, AUGUST 6 (see Open Class Schedule for complete entry times) in the South Exhibit Hall. Judging begins at 12 p.m. All entries released between 11 a.m. - 2 p.m., Sunday, August 11, 2013. NO EXCEPTIONS. Two entries per person, per class will be accepted (Example: Exhibitor may enter two rag dolls in Class 306). Exhibitors under 14 should designate if Youth on entry tag.
SECTION 1 CRAFTS Continued 132 Recycle Art Senior (made from cans, bottles, plastic bags, etc.) 133 Recycle Art Youth (made from cans, bottles, plastic bags, etc.) 134 Recycle Art Adult (made from cans, bottles, plastic bags, etc.) 135 Painted Items 136 Candles 137 Scrapbooking 138 Beading 139 Any other cra , not listed above SECTION 2 TEXTILE PAINTING 201 Placemats (set of four) 202 Pillowcases, pair 203 Quilt 204 Tablecloth 205 Pictures 206 Clothing (sweatshirts, t-shirts, aprons etc.) 207 Any other, not listed above SECTION 3 DOLLS - HANDMADE 301 Period doll only 302 Period doll with clothes (hand made) 303 Porcelain doll (not a gurine) only 304 Porcelain doll (not a gurine) with clothes (personally made) 305 Applehead 306 Rag 307 Wooden 308 Doll clothing, not knitted or crocheted 309 Any doll made by a youth under 14 310 Other dolls, not listed above
SECTION 4 HOME FURNISHINGS 401 Re nished piece of furniture 402 Handmade piece of furniture 403 Accessory (lamp, bookends, clock, etc.) 404 Baskets 405 Wall art 406 Other SECTION 5 CERAMICS Earthenware, Stoneware, Porcelain 501 Mugs and Cups 502 Plates and Platters 503 Bowls 504 Vases 505 Lidded Vessels 506 Other Functional Pottery 507 Dolls and Toys 508 Ornaments and Decorative Items 509 Abstract 510 Other Sculptural Pottery SECTION 6 UNIQUE Classes to be decided as entered
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ENTRIES CLOSE AT 6 P.M. MONDAY, AUGUST 5 (see Open Class Schedule for complete entry times) in the South Exhibit Hall. Judging begins at 12 p.m. Tuesday, August 6. All entries released between 11 a.m. - 2 p.m., Sunday, August 11, 2013. NO EXCEPTIONS. RIBBONS First, second, and third place ribbons will be awarded in each category if the entries deserve such merit. A BEST OF FAIR ribbon may be awarded per department section AT THE DISCRETION OF THE JUDGE. A GRAND CHAMPION ribbon may be awarded in this department if entries deserve such merit. Classes may be combined or created at the discretion of the superintendent or judge. A PEOPLES CHOICE AWARD will be selected from the classes within this department. e PEOPLES CHOICE AWARD is selected by popular vote. Vote for your favorite Fine Arts exhibit through Friday, August 3 in the South Exhibit Hall. A $20.00 premium will be o ered for the Peoples Choice Award Winner.
GENERAL RULES 1. Each exhibitor is entitled to enter a total of two pieces per class (Example: Exhibitor may enter two still life acrylic paintings in Class 102). 2. All entries should be titled and are required to have the artists name, address, medium used, class number, division number, and price (if for sale) clearly printed and attached to the back of each entry. 3. No works previously shown at the Gar eld County Fair can be shown again. 4. All works of art and photography must be framed in suitable material with screweyes 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. 5. NO SAWTOOTH HANGERS, AND NO TAPE OR STRING. Entries without proper hangers as described in Rule 4 may not be accepted for exhibition! Exhibitors will be asked to place any threedimensional pieces weighing more than een pounds in position for the duration of the Fair. 7. e ne arts committee reserves the right to change any entries and place them in proper categories. 8. It will be le to the discretion of the department superintendent to add or combine classes if there are less or more than at least three entries by three exhibitors. 9. ough every e ort will be made to secure items in the Exhibit Hall, Gar eld County Fair 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 6. 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 O en sells/displays photos. Uses various enhancing techniques. AGE GROUPS: Preschool Elementary School Middle School High School Adult Senior 65 to 80 Senior 80 or over Other media in Fine Arts Class may include: Oils Acrylics Water Color Crayon Colored Pencil Colored Markers Pen and Ink Other Media
FINE ARTS
DEPT. G
CLASS DESCRIPTIONS
SECTION 1 ART 100 Acrylic 200 Charcoal 300 Oil 400 Watercolor 500 Pen and Ink 600 Pencil 700 Pastel 800 ree-Dimensional Art 900 Mixed Media Suggested ideas for varieties Example Entry Tag 100 a Acrylic landscape a. Landscape b. Nature c. Still Life d. Non-Human e. Portraits f. Abstract SECTION 2 PHOTOGRAPHY 1000 Color Film 1100 Black & White Film 1200 Color Digital 1300 Black & White Digital 1400 Enhanced Digital 1500 Enhanced High School Suggested ideas for varieties Example Entry Tag 100 a Color Film Scenic a. Scenic b. People c. Animal d. Birds e. Insects f. Action g. Miscellaneous h. Nature i. Still Life j. Portraits k. Non-Human
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ENTRIES CLOSE AT 9 A.M. WEDNESDAY, AUGUST 7 (see Open Class Schedule for complete entry times) in the South Exhibit Hall. Judging begins at 9 a.m. All entries released between 11 a.m. - 2 p.m., Sunday, August 11, 2013. NO EXCEPTIONS. RIBBONS First, second, and third place ribbons will be awarded in each class if the entries deserve such merit. A BEST OF FAIR ribbon may be awarded per department section AT THE DISCRETION OF THE JUDGE. A GRAND CHAMPION ribbon may be awarded in this department if entries deserve such merit. Classes may be combined or created at the discretion of the superintendent or judge. e Food Preservation Division will be supervised by Master Food Safety Advisor volunteers from Colorado State University Extension in Gar eld County. Contact CSU Master Food Safety Advisors at 970-625-3969.
GENERAL RULES 1. 2. Products exhibited must have been prepared since the 2012 Fair, in the most recent season of production. All preserved foods must be processed according to the latest USDA recommendations - refer to the CURRENT recipes, instructions, and guidelines provided by Colorado State University Extension and/or Jarden Home Brands (Ball and Kerr). e same is true of all dried foods; refer to publication Drying Foods, Dehydrating Fruits, Vegetables, Leathers and Jerkies. You may reach the Gar eld County Extension O ce at 970625-3969. Any food exhibits may be tested to the satisfaction of the judge. Wine, jellies, butters, jams & preserves, pickles and spice products, and dried products may be opened and tasted. No food item which would not be safe to eat at time of judging or which needs refrigeration will be accepted. Standard canning jars must be used. Canned products must be displayed in canning mason jars, jellies in mason jelly jars, or canning mason jars. Frozen jams must be in see-through freezer containers. 6. 7. 8. 9. Rings should be loosened. No jelly glasses or para n on jellies will be allowed. No open kettle items will be allowed. Dried products accepted in decorative jars. Dried division is to include foods dried according to the latest USDA recommendations. Foods should be dried in a dehydrator or oven, according to an approved recipe. Recipe must be provided for all jerkies. All preserved foods must be labeled with the name of the product, date processed, method of processing, processing time, pounds per pressure, elevation level (refer to sample label), and recipe source. Recipe must be attached for salsas, seasoned tomato sauces, and spaghetti sauces. Labels are available from Gar eld County Master Food Safety Advisor volunteers, via the Extension O ce and at local farmers markets (Ri e, weekly). 10. All starred items (*) - vegetables and meats - must be pressure canned. All low acid foods must be pressure canned. 11. If more than three of a kind not previously listed are entered, a new class can be formed, at the discretion of the superintendent. SAMPLE ENTRIES FOOD PRESERVATION Peaches - Hot Packed Boiling Water Bath Canned 35 Minutes at 5,000 feet Recipe: Ball Blue Book September 2013 Green Beans Hot Pack, 1/2 tsp. Salt Pressure Canned at 12 1/2 pounds 30 Minutes at 5,000 feet Recipe: So Easy to Preserve July 2013
10.
3.
DRIED PRODUCTS Apricots Dehydrator Dried, 8 hours Recipe: CSU Extension Fact Sheet July 2013
4. 5.
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CANNED FRUITS/ VEGTABLES/MEATS JUDGING CRITERIA Quality - distinct, uniform pieces. Liquid - clear, properly lled. Color - natural, not faded or unnaturally bright. Preparation follows tested recipe guidelines. Pack - full, attractive, practical, proper head space. Container - clean, suitable, neat label. CLASS DESCRIPTION Canned Fruits Examples: berries, peaches, pie lling, and any fruit that can be canned. 101 Apricots 102 Apples 103 Apple sauce 104 Berries 105 Sweet cherries 106 Pie cherries 107 Peaches 108 Pears 109 Plums 110 Any other fruit 111 Pie lling *If there are 3 or more of di erent kinds classes will be added CANNED VEGETABLES All items must be pressure canned. Exception: tomatoes canned with added acid may be waterbath processed. All entries must be labeled with processing method, time, pounds pressure, recipe source, etc. CLASS DESCRIPTION Canned Vegetables Examples: Tomatoes, Green Beans, Stews, Soups, and any vegetables that can be canned. 201 Asparagus 202 Green Beans 203 Dried Beans 204 Beets 205 Carrots 206 Corn 207 Peas 208 Greens 209 Pumpkins 210 Squash 211 Onions 212 Peppers 213 Potatoes 214 Sweet Potatoes 215 Mushrooms 216 Tomatoes 217 Any other vegetable CANNED MEATS AND SOUPS All canned meats and soups must be pressure canned. All entries must be labeled with processing method, time, pounds pressure, recipe source, etc. JUDGING CRITERIA Quality - distinct, uniform pieces. Color natural, not faded or unnaturally bright. Liquid - clear, properly lled. Preparation - follows tested recipe guidelines. Pack - full, attractive, practical. Container clean, suitable, neat label. CLASS DESCRIPTION 301 Jar any variety meat - pressure canned 302 Jar any variety sh - pressure canned 303 Jar any variety soup - pressure canned 304 Jar any variety stew - pressure canned WINE Professional Winemaker entries will be judged separately from Hobby Winemaker entries. JUDGING CRITERIA 1. Bottles must be labeled with: (a) beginning date (b) racking dates (c) bottling date. 2. Wine will be judged for clarity, bouquet, and taste. 3. Wines will be divided according to Fruit avor. Each subclass will be further divided according to fruit avor. 4. Classes will be added upon discretion of foods superintendent. 5. NO soda bottles accepted unless they have screw tops. 6. Label exhibit giving date, avor, herbs, etc. and method used. 7. Label exhibit: when bottled, how long aged CLASS DESCRIPTION 401a Grape Wine from scratch 401b Grape Wine from kit 401c Grape Wine partial kit 402a Other Fruit Wine from scratch 402b Other Fruit Wine from kit 402c Other Fruit Wine partial kit 403a Dessert Wine from scratch 403b Dessert Wine from kit 403c Dessert Wine partial kit 404a Other Wine from scratch 404b Other Wine from kit 404c Other Wine partial kit 405a Sherry from scratch 405b Sherry from kit 405c Sherry partial kit 406 Vinegar, any variety 407a 407b 407c 408 Beer mash Beer partial mash Beer - kit Cordials, any variety JELLIES Must be waterbath processed. No jelly glasses or para n on jellies. No open kettle process. JUDGING CRITERIA: Texture - tender, rm enough to hold angle when cut, smooth. Appearance - color, clarity, container Flavor - natural, pleasing sweetness. Preparation follows tested recipe guidelines. CLASS DESCRIPTION 500 Jelly BUTTER, JAMS & PRESERVES DEFINITIONS Jams: Fruit cooked with water and sugar with no regard to preserving the shape of the fruit. Frozen jams must be in see-through containers. Preserves: Fruit may be whole or cut in uniform pieces with a clear syrup. Original shape of sections should preserved. Product should be tender and saturated with syrup. Butters: Made from fruits containing a larger portion of the eshy materials. Seeds and skins are discarded. e mixture is smoother than the jam mixture. Conserves: in slices or small pieces of fruit suspended in jelly-like syrup. Usually containing more than one fruit with the addition of nuts and raisins, etc. Marmalades: So fruit jellies containing small pieces of fruit or peel evenly suspended in the transparent jelly. No jelly glasses or para n seal on Butter, Jam or Preserves. No open kettle process. Use twopiece canning lid and be must be waterbath processed, except frozen jams. CLASS DESCRIPTION 600 Butter, any variety 700 Jams, any variety 800 Freezer Jam, any variety 900 Preserves, any variety 1000 Conserves, any variety 1100 Marmalade, any variety 1200 Syrup, any variety
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Suggested ideas for varieties Example Entry Tag: 500a Grape Jelly a. Grape Jelly b. Apple Jelly c. Mint Jelly d. Chock Cherry e. Plum f. Strawberry g. Raspberry h. Apricots i. Pear j. Rhubarb k. Crabapple l. Cranberry m. Blueberry n. Cherry PICKLES & SPICE PRODUCTS Must be waterbath processed JUDGING CRITERIA: Flavor - natural, not too much spice or acid. Pack - neatness, well covered with liquid. Fruit & vegetable quality - condition of product chosen, condition of nished product. Preparation follows tested recipe guidelines. Exhibitor must provide recipe for chili sauces and salsas, Classes 708-710. CLASS DESCRIPTION 1301 Jar Sour Cucumber Pickles 1302 Jar Sweet Cucumber Pickles 1303 Jar Dill Pickles 1304 Catsup (must be in pint or 1/2 pt jars) 1305 Jar Bread and Butter Pickles 1306 Sauerkraut 1307 Chutney 1308 Chili Sauce 1309 Green Chili Sauce 1310 Salsa 1311 Pickled Peppers 1312 Hot Dill Pickles 1313 Cinnamon Pickles 1314 Jar Relish 1315 Jar Pickled Fruit 1316 Jar Pickled Vegetables 1317 Jar Pickles, any other variety 1318 Jar Sauces, any other variety DRIED PRODUCTS Exhibit in jars with lids. Decorative jars accepted. CLASS DESCRIPTION 1401 Fruit (6 pieces or 1 cup) 1402 Fruit Leather (One, 6 roll or three, 2 rolls) 1403 Vegetables (1/2 cup) 1404 Noodles (1/2 cup) 1405 Trail Mix (1/2 cup) 1406 Granola (1/2 cup) 1407 Jerky (6 pieces, must follow current Colorado State University guidelines for making safe jerky and recipe must be provided) 1408 Herbs (1/4 cup) 1409 Spices (1/4 cup) 1410 Any Other Dried Food
CANNING DISPLAY A canning display is promoted to showcase the talent and ability of ONE person to present an exhibit that excels in the following criteria: Appearance of display: Lids, rings, standard jars, cleaned, and uniformly labeled. DISPLAY A Consists of 10 jars as follows: 1 quart tomatoes or tomato juice 2 pints any other vegetables or soup mixture 1 quart fruit juice or nectar 1 quart or pint of eshy fruit such as apricots, peaches, plums, pears, or apples 1 quart or pint of berries, cherries, rhubarb or applesauce, fruit pickles or fruit cocktail 1 pint or pint preserves, marmalade, butter, conserves or jam pint any variety jelly 1 pint or quart pickles any variety 1 pint or pint of relish, salsa, or sauce (such as chili, tomato, barbecue, etc.)
Quality: Uniformity of product, natural color, clear liquid, prime maturity, and good texture. Pack: Proper headspace, attractive, and practical. Preparation: Follows tested recipe guidelines. Variety of Exhibit: Color, texture, uniqueness. Creativity: How its displayed or presented. DISPLAY B Consists of any 5 jars from the above list. ese jars may also be entered in Open Class sections but must have separate class entry tags if you desire to do this. Tags will be marked so jars are returned to the individual canning displays and not to Open Class shelves. A cash award for the display judged best in appearance, quality, pack and variety will be given. Display A: $25.00 Display B: $15
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BALL FRESH PRESERVING AWARD
FOR ADULT LEVEL

Presented by: BALL & KERR Fresh Preserving Products Jarden Home Brands, makers of Ball and Kerr Fresh Preserving Products, is proud to recognize todays fresh preserving (canning) enthusiasts. First and second place awards will be given to individuals judged as the best in designated recipe categories. A panel of judges will select the two best entries submitted by an adult for Fruit, Vegetable, Pickle and So Spread categories. Entries must be preserved in Ball or Ball Collection Elite Jars sealed with Ball Lids and Bands or Ball Collection Elite Lids and Bands, or preserved in Kerr Jars sealed with Kerr Lids and Bands or Ball Collection Elite Lids and Bands. In addition, so spread entries will be limited to recipes prepared using Ball Pectin: Original, No Sugar Needed or Liquid. A proof of purchase for Ball pectin must be provided at time of entry. Entries designated as rst place from each category will receive the following: Two (2) Five-Dollar ($5.00) Coupons for Ball or Kerr Fresh Preserving Products and one (1) ree-Dollar ($3.00) Coupon for Ball Pectin Products. Entries designated as second place from each category will receive the following: One (1) Five-Dollar ($5.00) Coupon for Ball or Kerr Fresh Preserving Products and one (1) ree-Dollar ($3.00) Coupon for Ball Pectin Products.
FOR YOUTH LEVEL
Presented by: BALL & KERR Fresh Preserving Products In recognition of youth who excel at the art of fresh preserving (canning), Jarden Home Brands makers of Ball & Kerr Fresh Preserving Products will present First Place Awards in designated recipe categories. A panel of judges will select the best entries submitted by a Youth for Fruit, Vegetable, Pickle and So Spread categories. Entries must be preserved in Ball or Ball Collection Elite Jars sealed with Ball Lids and Bands or Ball Collection Elite Lids and Bands, or preserved in Kerr Jars sealed with Kerr Lids and Bands or Ball Collection Elite Lids and Bands. In addition, so spread entries will be limited to recipes prepared using Ball Pectin: Original, No Sugar Needed or Liquid. A proof of purchase for Ball pectin must be provided at time of entry. e best entry from each category will receive the following: Two (2) Five-Dollar ($5.00) Coupons for Ball or Kerr Fresh Preserving Products and one (1) ree-Dollar ($3.00) Coupon for Ball Pectin Products. General Judging Preservation Guidelines for Food
QUALITY CRITERIA FILLED JAR Headspace must correspond to instructions on the jar and lid packaging of the reference guides listed. e top of the nished recipe of liquid covering produce should provide adequate headspace as stated in approved guidelines. Air bubbles must be kept to a minimum. Gas bubbles denote spoilage and identi ed by movement of bubbles to the surface of the product while the jar is stationary. Bands should remain in place to transport preserved food. Remove bands carefully to determine if the headspace is correct. Replace bands for display. HEAT PROCESS 1. Methods used to heat process foods must comply with current preserving guidelines as stated in the approved reference guides. e boiling-water process for acid foods and steam-pressure process for low-acid foods are the only recommended methods to heat process foods for shelf storage. 2. Times for heat processing preserved foods correctly vary depending on each speci c recipe or food type. Processing times must be in agreement with those listed in the approved reference guides. PRODUCT APPEARANCE Produce should be free from blemishes, stems, pits, and peels. Some recipes may state stems, pits, and peels are not removed, this is acceptable if the recipe is in keeping with all other preserving guidelines. Liquid must be clear and free from cloudiness and small particles unless there are ingredients added to the recipe that would naturally a ect the clarity. Color of the nished product should be as close to its natural characteristics as possible or standard cooked product. Texture is a ected by heating processing; however, the nished product should not appear over-cooked or break down. Ingredients should retain their shape and size based on the type and preparation method. Cut pieces, of uniform size, should be packed evenly in the jar, yet allow adequate room for liquid to circulate throughout the jar. Safety is of utmost importance. Any entry exhibiting spoilage or not in compliance with judging guidelines will be disquali ed. Avoid decorative jars, padded lids, or fabric covers. Judges will not taste preserved food as part of the Ball Fresh Preserving Awards.
ENTRANT ELIGIBILITY All eligible entries must be preserved in the same brand of jar and lid: Ball Jar sealed with a Ball Lid and Band, or Ball Collection Elite Lid and Band, or canned in a Kerr Jar sealed with a Kerr Lid and Band or Ball Collection Elite Lid and Band. Entries in the So Spread category must be prepared using Ball Pectin: Original, No Sugar Needed or Liquid. e UPC from the Ball Pectin package must accompany the entry as proof of purchase. Entries must be labeled with product name, date of preparation, processing method and processing time. All preserved foods must have been prepared within a one-year (1) period prior to judging date.
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BAKED GOODS
BAKED GOODS ~ DEPT I GENERAL RULES
DEPT. I
Entries close at 11:30 a.m. Tuesday, August 6 (see Open Class Schedule for complete entry times) in the South Exhibit Hall. Judging begins at 12:30 p.m. All entries released between 11 a.m. - 2 p.m., Sunday, August 11, 2013. NO EXCEPTIONS. Two entries per person, per class will be accepted (Example: Exhibitor may enter two loaves of white bread in Class 303). RIBBONS First, second, and third place ribbons will be awarded in each class if the entries deserve such merit. A BEST OF FAIR ribbon may be awarded per department section AT THE DISCRETION OF THE JUDGE. A GRAND CHAMPION ribbon may be awarded in this department if entries deserve such merit. Classes may be combined or created at the discretion of the superintendent or judge.
All general Open Class rules apply. All entries in these classes must be homemade, unless noted. All entries, including cookies, must be placed on disposable plates and covered with plastic or in a zip lock bag prior to being entered at the fairgrounds. All cakes must be placed on a sturdy, covered surface that is 1 1 larger than the cake and covered in plastic. All baked products, except decorated cakes, must be cut and tasted by the judge. All exhibits will remain on display until Sunday, August 11, at 2 p.m.. All entries will be sold in a fund-raiser for the Open Class Department following judging. A representative sample of each baked product (cake, pie, bread) will remain on display. e Gar eld County Fair and its representatives will not be responsible for any lost or damaged personal items such as plates or platters. Please use disposable plates and tins whenever possible. Entries requiring refrigeration will be accepted on a limited basis due to limited refrigerator space. Once this space has been lled, no more entries requiring refrigeration will be able to be accepted! is includes cream pies, products containing cream cheese, cream cakes or llings. Judging Criteria: Flavor, Appearance, Color, Texture, Consistency and Leavening.
CLASS DESCRIPTIONS
SECTION 1 - COOKIES 101 Six Bar Cookies 102 Six Brownies 103 Six Peanut Butter Cookies 104 Six Molasses Cookies 105 Six Sugar Cookies 106 Six Chocolate Chip Cookies 107 Six Any Other Drop Cookies 108 Six Molded Cookies 109 Six Party Cookies 110 Six No Bake Cookies 111 Six Any Cookies from a Cake Mix 112 Six Any Other Cookies SECTION 2 - BREADS, QUICK 201 One Loaf Banana Bread 202 One Loaf Banana Bread with Nuts 203 One Loaf Zucchini Bread 204 One Loaf Zucchini Bread with Nuts 205 One Loaf Any Other Quick Bread 206 Six Mu ns, Any Type, No Paper Cups 207 Six Baking Powder Biscuits 208 Six Pieces of Corn Bread 209 Six Corn Tortillas 210 Six Wheat Tortillas 211 Any Other Quick Bread, Not in a Loaf 212 Co ee Cake, Quick SECTION 3 - BREADS, YEAST & SOURDOUGH 301 Six Plain Rolls 302 Six Sweet Rolls 303 One Loaf White Bread 304 One Loaf Whole Wheat Bread 305 One Loaf Sourdough Bread 306 One Loaf French Bread 307 One Loaf Any Other Yeast Bread 308 Co ee Cake, Yeast 309 One Loaf Bread Made with a Bread Machine 310 Creative Bread Made from Frozen Dough 311 Other Yeast Bread, Not in a Loaf
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BAKED GOODS
SECTION 4 - CAKES 401 Layer Cake With Icing (2 Layers) 402 White Angel Food Cake Without Icing 403 Bundt Cake 404 Chi on Cake Without Icing 405 Sponge Cake Without Icing 406 Carrot Cake Without Icing 407 Applesauce Cake 408 Fruit Cake 409 Spice Cake 410 Chocolate Torte Cake With Fruit Filling 411 Pound Cake 412 Six Cupcakes Without Icing 413 Any Other Variety Cake, Homemade 414 Variation of a Cake Made From a Mix SECTION 6 - PIES 601 Pecan Pie 602 Single Crust Fruit 603 One Double Crust Fruit Pie 604 One Lattice Top Fruit Pie 605 Fruit Cobbler 606 Any Other Pie 607 Any Other Pastry Suggested ideas for varieties Grape Apple Plum Strawberry Raspberry Apricots Pear Rhubarb Crabapple Cranberry Blueberry Cherry SECTION 7 - GOOD FOR YOUR HEALTH is section is for those who have modi ed, substituted ingredients or have used a recipe that reduces fat, cholesterol or calories. All general rules apply. Please include recipe. 701 Six Cookies 702 Quick Bread 703 Yeast Bread 704 Six Mu ns, No Paper Cups 705 One Cake 706 One Pie 707 Ten Pieces of Healthy Candy
DEPT. I
SECTION 8 CANDIES 801 Six Pieces Peanut Brittle 802 Six Pieces Any Other Nut Brittle 803 Six Pieces Fudge, No Nuts/Chunks 804 Six Pieces Fudge, With Nuts/ Chunks 805 Six Pieces To ee 806 Six Pieces Any Other Candy PRODUCT STANDARDS FOR BAKED GOODS YEAST BREAD: should have a uniform golden crust, a smooth, well-rounded top, slices easily, and holds shape. Texture should be moderately ne, even grained, free from large air bubbles, and well-baked. e avor should be pleasant, with a bland nut-like taste. QUICK BREAD: should be even or slightly rounded, golden brown crust, equally light throughout. Texture should have a ne even grain, not crumbly. Flavor should be characteristic of ingredients. Any nuts or fruits should be uniformly distributed. COFFEE CAKES: should be well-baked and browned, not doughy, crumbly, or drippy. If dough swirls, it should have a clean-cut design. Icing should enhance appearance. Flavor of topping should complement or be a pleasant contrast to avor or basic dough. CAKES: should have a neat appearance. Texture should be consistent with recipe and ingredients used with avor wellblended and pleasant to taste.
SECTION 5 - DECORATED CAKES (may use a cake form as cakes will not be tasted) 501 Decorated Sheet Cake 502 Decorated Layer Cake 503 Decorated Wedding Cake 504 Decorated Cut-Up Cake 505 Decorated Character Cake 506 Decorated Cupcakes (6)
2902A Glen Avenue Glenwood Springs, CO 81601 970-945-8710
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COMMISSIONERS COOKIE JAR CONTEST Contest sponsored and judged by the Gar eld County Commissioners. Entries accepted between 2 p.m. and 7 p.m. on Wednesday, August 7 and between 8 a.m. and 11:30 a.m. on ursday, August 8 in South Exhibit Hall. Judging begins at 1 p.m. on ursday, August 8, 2013. SECTION 1 CLASS 101 Prizes: First Adult- $40 and Youth - $40. Second Adult - $20 and Youth - $20. ird Adult - $15 and Youth - $15. GENERAL RULES 1. e cookie jar must be of at least one-half gallon capacity with a wide mouth. Preferably, the container and decorations are made out of recycled, food-safe materials suitable for use as a cookie jar. 2. e cookie jar should re ect the Gar eld County Fair theme of the current year. 3. Container must be lled and should contain a minimum of 3 varieties with a minimum of 1 dozen cookies per variety. 4. In addition to the cookie jar, place 3 cookies of each variety on a paper plate and cover with plastic wrap so that the judges may have easy access to the cookies for judging. 5. Class will be judged 50% on creativity of container and 50% on avor, texture, and appearance of cookies. 6. Copyrighted characters, slogans, etc. are not allowed. 7. e cookie jar will remain on display at the fairgrounds. Cookies will be removed from the jar and distributed to the employees of Gar eld County. APPLE PIE CONTEST Entries accepted between 2 p.m. and 7 p.m. on Wednesday, August 7 and between 8 a.m. and 10:30 a.m. on ursday, August 8 in South Exhibit Hall. Judging begins at 12 p.m. on ursday, August 8, 2013. All General Open Class and Baked Good rules apply. SECTION 6 CLASS 600 DOUBLE CRUST APPLE PIE Prizes: First - $25 Second - $15 ird - $10 CLASS 601 CRUMB CRUST APPLE PIE Prizes: First - $25 Second - $15 ird - $10 Ribbons for adult and youth will be given. Awards presented immediately a er judging. All pies will be sliced and sold to the public for $1.00 per slice donation immediately following the judging. e proceeds will go to the Open Class Department. GINGERBREAD CREATION CONTEST Entries accepted between 2 p.m. and 7 p.m. on Wednesday, August 7 and between 8 a.m. and 11:30 a.m. on ursday, August 8 in South Exhibit Hall. Judging begins at 1 p.m. on ursday, August 8, 2013. All General Open Class and Baked Good rules apply. GENERAL RULES 1. Contest is open to youth under the age of 18 at the time of the contest. Class 1 is for youth 6 years and under. Class 2 is for youth 7-13, and Class 3 is for youth ages 14-18. 2. Gingerbread Creation should be made entirely by the contestant; no kits are to be used. 3. Candy, frosting and other edible decorations are acceptable. No decorations requiring refrigeration are to be used! 4. Inedible items will not be accepted. NO GLUE. 5. Gingerbread Creations should be no larger than 18 inches by 18 inches. Large items are discouraged due to limited display space. 6. Gingerbread Creations should be displayed on a cardboard or wood base, no more than 1 inch larger than the Gingerbread Creation. Please be sure that the Creation will not fall/break during transport. 7. All entries must be on display for the remainder of the Fair, and must be picked up on Sunday, August 5, 2013 between 11 a.m. 2 p.m., NO EXCEPTIONS. 8. Entries that are not picked up will be discarded, including base. SECTION 6 Awards sponsored by Karen & Richard Rhoades Prizes: Best of Fair - $20 First Place - $10 CLASS 1 Gingerbread Creation Youth 6 years and under CLASS 2 Gingerbread Creation Youth 7-13 years CLASS 3 Gingerbread Creation Youth 14-18 years Awards presented immediately a er judging.
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Please include on entry form the categories where you should be considered.
QUEEN/KING OF THE KITCHEN Competitors must enter at least twelve (12) of the competitive Food Preservation and Baked Goods Classes and place in ten (10). e Queen/King of the Kitchen Award will be determined on the basis of total ribbon points won, with points to be counted as follows: 1st Place - 3 Points 2nd Place - 2 Points 3rd Place - 1 Point e Gar eld County Fair o ers the winning Queen/King of the Kitchen: A rosette and $25 PRINCESS/PRINCE OF THE KITCHEN To be eligible, an exhibitor must be under the age of 18 as of January 1, 2013. Competitors must enter at least nine (9) of the competitive Food Preservation and Baked Goods Classes and place in seven (7). e Princess/Prince of the Kitchen Award will be determined on the basis of total ribbon points won, with points to be counted as follows: 1st Place - 3 Points 2nd Place - 2 Points 3rd Place - 1 Point e Gar eld County Fair o ers the winning Princess/Prince of the Kitchen: A rosette and $25 QUEEN/KING OF THE HOUSE Competitors must enter at least twelve (12) of the competitive Needlework, Cra s, and Fine Arts Classes and place in ten (10). e Queen/King of the House Award will be determined on the basis of total ribbon points won, with points to be counted as follows: 1st Place - 3 Points 2nd Place - 2 Points 3rd Place - 1 Point e Gar eld County Fair o ers the winning Queen/King of the House: A rosette and $25 PRINCESS/PRINCE OF THE HOUSE To be eligible, an exhibitor must be under the age of 18 as of January 1, 2013. Competitors must enter at least nine (9) of the competitive Needlework, Cra s and Fine Arts Classes and place in seven (7). e Princess/Prince of the Kitchen Award will be determined on the basis of total ribbon points won, with points to be counted as follows: 1st Place - 3 Points 2nd Place - 2 Points 3rd Place - 1 Point e Gar eld County Fair o ers the winning Princess/Prince of the House: A rosette and $25 QUEEN/KING OF THE YARD Competitors must enter at least twelve (12) of the competitive Field Crops, Horticulture, Floriculture, Floral Arrangements and Noxious Weeds Classes and place in ten (10). e Queen/King of the Yard Award will be determined on the basis of total ribbon points won, with points to be counted as follows: 1st Place - 3 Points 2nd Place - 2 Points 3rd Place - 1 Point e Gar eld County Fair o ers the winning Queen/King of the Yard: A rosette and $25 PRINCESS/PRINCE OF THE YARD To be eligible, an exhibitor must be under the age of 18 as of January 1, 2013. Competitors must enter at least nine (9) of the competitive Field Crops, Horticulture, Floriculture, Floral Arrangements and Noxious Weeds Classes and place in seven (7). e Princess/Prince of the Yard Award will be determined on the basis of total ribbon points won, with points to be counted as follows: 1st Place - 3 Points 2nd Place - 2 Points 3rd Place - 1 Point e Gar eld County Fair o ers the winning Princess/Prince of the Yard: A rosette and $25 COMMUNITY COMPETITION In the Community Competition, quality points will be awarded to the home community of the exhibitor of each placing exhibit. Points awarded will be 3 points for each rst place, 2 points for each second place and 1 point for each third place received. e community with the highest total quality points will receive a rosette declaring it to be the 2013 Gar eld County Fair Top Community. In case of a tie, the community exhibiting the most Best of Fair entries shall be declared the winner.
68
GARFIELD COUNTY FAIR OPEN CLASS ENTRY FORM

To be lled in by fair sta , only, please!
Preschool_______________ Elementary School________ High School_____________
Adult__________________ Older Adult 65-79________ Senior 80 + _____________
Exhibitor #______________ Age Division: ____________

Please print clearly
Exhibitor Name:
(Last) (First)
Mailing Address: City: Telephone: Age Division: 1 - Youth (18 & under) _______ Email: 2 - Adult (19-79) _______ 3 - Senior (80 +) ______ State: Zip:
Fine Arts Department only: Amateur ______

Please use additional entry forms as needed, thank you!
Advanced ______
Subclass*
Professional ______
Description of Entry
Department
Example
Section
Class
1. Art
400
Watercolor, nature
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 be considered, i.e. Queen of the Kitchen or King of the Yard. is certi es I understand the General and Department Rules and Regulations outlined in the Open Class rulebook and this form pertaining to my participation. I further certify this entry application is correct, and I am a bona de participant in compliance with the said rules and regulations. e undersigned hereby releases the Gar eld County government, the o cials, judges and volunteers of the Gar eld County Fair for any and all liability for injury, the 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 further expressly assume the risk of participating in this event with full knowledge and understanding of the risks.
Exhibitor Signature: Above items may be released the last day of the fair to:
Parent or Guardian:

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2013 GARFIELD COUNTY FAIR

OPEN CLASS ENTRY REGULATIONS:

MARY JANE HANGS

2013 GARFIELD COUNTY FAIR

OPEN CLASS ENTRY REGULATIONS:

MARY JANE HANGS

OPEN CLASS SCHEDULE

Thursday, August 8 Sunday, August 9

NOXIOUS WEEDS DISPLAY

PROUD SUPPORTER OF THE 2013

GARFIELD COUNTY FAIR

A LOOK BACK AT OPEN CLASS

Sharon Woodcock Nieslanik 1960

Emmie Neal, Cleo Kruse, Marie Bernklau - 1994

FOOD PRESERVATION & WINE DEPT. H

FOOD PRESERVATION & WINE DEPT. H

FOOD PRESERVATION & WINE DEPT. H

BALL FRESH PRESERVING AWARD

FOR ADULT LEVEL

FOR YOUTH LEVEL

2902A Glen Avenue Glenwood Springs, CO 81601 970-945-8710

SPECIAL CONTESTS DEPT. J

SPECIAL CONTESTS DEPT. J

GARFIELD COUNTY FAIR OPEN CLASS ENTRY FORM

Preschool_______________ Elementary School________ High School_____________

Adult__________________ Older Adult 65-79________ Senior 80 + _____________

Exhibitor #______________ Age Division: ____________

Fine Arts Department only: Amateur ______

OPEN CLASS SCHEDULE

Thursday, August 8 Sunday, August 9

NOXIOUS WEEDS DISPLAY

PROUD SUPPORTER OF THE 2013

GARFIELD COUNTY FAIR

A LOOK BACK AT OPEN CLASS

Sharon Woodcock Nieslanik 1960

Emmie Neal, Cleo Kruse, Marie Bernklau - 1994

FOOD PRESERVATION & WINE DEPT. H

FOOD PRESERVATION & WINE DEPT. H

FOOD PRESERVATION & WINE DEPT. H

BALL FRESH PRESERVING AWARD

FOR ADULT LEVEL

FOR YOUTH LEVEL

2902A Glen Avenue Glenwood Springs, CO 81601 970-945-8710

SPECIAL CONTESTS DEPT. J

SPECIAL CONTESTS DEPT. J

GARFIELD COUNTY FAIR OPEN CLASS ENTRY FORM

Preschool_______________ Elementary School________ High School_____________

Adult__________________ Older Adult 65-79________ Senior 80 + _____________

Exhibitor #______________ Age Division: ____________

Fine Arts Department only: Amateur ______

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Preschool___ Elementary School High School_

Adult______ Older Adult 65-79 Senior 80 + _

Exhibitor #__ Age Division:

Preschool___ Elementary School High School_

Adult______ Older Adult 65-79 Senior 80 + _

Exhibitor #__ Age Division: