12 Pie Filling
13 Dietetic Fruit
14 Others not listed
CLASS 12 JAMS
Lot
1 Apricot Jam
2 Apricot-Pineapple Jam
3 Blackberry Jam
4 Blueberry Jam
5 Cherry Jam
6 Peach Jam
7 Huckleberry Jam
8 Strawberry Jam
9 Red Raspberry Jam
10 Rhubarb Jam
11 Plum Jam
12 Other Jams not listed
CLASS 13 FRUIT BUTTERS
Lot
1 Apricot
2 Apricot-Pineapple
3 Blackberry
4 Blueberry
5 Cherry
6 Peach
7 Huckleberry
8 Strawberry
9 Red Raspberry
10 Rhubarb
11 Plum
12 Other Butters not listed
CLASS 14 JELLIES
Lot
1 Apple
2 Blackberry
3 Blueberry
4 Cherry
5 Currant
6 Grape
7. Raspberry
8 Strawberry
9 Others not listed
Lot
1 Vinegar, berry sweetened
2 Vinegar, berry unsweetened
3 Vinegar, other fruit (specify on entry form)
4 Vinegar, herb
5 Vinegar, other (specify on entry form)
CLASS 19 PANTRY ENTRY
1 jar each from classes 10 -16
CLASS 20 EGGS
1/2 dozen eggs
must be clean in 1/2 cartons and uniform in
size and color
Lot
1 - Brown
2 - White
3 - Bantam
4 - Others not listed
DEPARTMENT B FRUITS & VEGETABLES
Faith Hundley 907-232-1095
To prepare an attractive display, consider the fol-
lowing when you select and prepare vegetables
for exhibit:
1. Trueness to type- specimens should be typical
of the variety in shape, color and size.
2. Quality and condition- specimens should be
edible, in prime condition, and free from blemish-
es or damage from insects, disease or handling.
Specimens with deepest color are preferred.
3. Uniformity- specimens should be alike in size,
shape, color, texture and stage of maturity.
4. Size- contrary to popular opinion, large entries
do not have a competitive edge over other entries
(except for special entries such as largest pump-
kin, watermelon, head of cabbage).
5. Largeness- suggests coarseness, over-maturity
and possible poor quality. Medium-sized speci-
mens are more typical of a variety and most de-
sired.
6. Cleanliness- dirt detracts from the natural at-
tractiveness of vegetables and conveys an unfa-
vorable impression to judges and the public.
CLASS 15 HONEY - PRESERVES -CONSERVES
Lot
1 Combed
2 Strained
3 Manmade
4 Others not listed
CLASS 16 SYRUP
Lots will be added as needed
CLASS 17 PICKLES & RELISHES
Lot
1 Bread and Butter Pickles
2 Cucumber Pickles
3 Dill Pickles
4 Sweet Pickles
5 Pickled Beets
6 Pickled Beans
7 Corn Relish
8 Zucchini Relish
9 Others not listed
CLASS 18 SPECIALTY FOODS
PAGE 56 ★ GRANT COUNTY FAIR ★ 2016
RULES
1. Crops must be grown by contestant!
2. All exhibits must be clean and free from
pests/insects.
3. ALL EXHIBITS WITH MULTIPLE ITEMS MUST
BE OF UNIFORM SIZE, SHAPE AND COLOR.
4. No entries may compete for more than one
prize and ribbon.
5. All judging to be done on market basis.
6. No awards will be given to highly inferior, pest
infested or improperly prepared vegetables even
though they may be the only entry.
7. All entries shall become the property of the
Grant County Fair Board.
8. Sheaves of grain should be 18-inches from
bottom of head to base of sheaf.
9. Base should be even and about three inches in
diameter.
10. Please note the number of items required
beside each class and or lot.
CLASS 1 BEETS (Tops off) -plate of 4
Lot
1 Table (small)
2 Picking (large)
3. Cylindrical
CLASS 2 CARROTS (Tops off) -plate of 4
Lot
1 Long Varieties (such as Gold Pack, Imperator)
2 Short Varieties (such as Golden Heart, Ox heart)
CLASS 3 CORN - Plate of 3
(Husk only to expose a 2-inch vertical strip)
Lot
1 Yellow Sweet Corn, early varieties
2 Yellow Sweet Corn, late varieties
3 White Sweet Corn
4 Popcorn
5 Other Varieties
CLASS 4 MELONS - 1 melon
Lot
1 Cantaloupe/Muskmelon
2 Watermelon
7TH Annual
Open Class Food Department Silent Action
Any exhibitor entering a baked good(s) in Department A, Class 1, 2, 3, and/or 6
will have an option to have a slice of their baked good on exhibit during the fair
and have the remaining piece entered into a silent auction, which benefits the
fairgrounds’ building projects. The silent auction will begin at 10 AM
Thursday and conclude at 5 PM Thursday evening. Silent auction winners will
be notified by phone on Thursday.
Example: If you enter pumpkin bread in Dept A, Class 2, Lot 7 and would
like to have it in the silent auction, after judging is completed, the food superin-
tendent will take one slice to use for display during the fair and set the remaining
loaf on a table for the silent auction. The pumpkin bread slice on display for the
fair will be on a disposable plate and covered with plastic wrap.
If you are interested in donating your baked good to the silent auction, there
will be a short form for you to sign at the food department booth. If you have
any questions, please contact the fair superintendent or the fair office.
Items must be picked up and paid for by Thursday at 6:00 p.m.