ONLINE REGISTRATION
DIY/Open Class Online Registration Process
In a continuing effort to streamline the Open Class entry process, the Douglas County Fair is pleased to announce that we have once again partnered with Blue Ribbon Fair and offer a Online Registration/Entry process You can complete the registration in just a few easy steps
Tips for success with the online registration process:
1 You will need a valid email address to complete your registration process online
2 If this is your first time registering online, set aside 15 - 20 minutes to register yourself and your exhibits
3 Read the directions on the screen, they will guide you through the process
4. If you miss registering for an exhibit, you are welcome to log back in at any time and add items.
5. Exhibitors who use the online registration process will reduce their registration and entry time at the fairgrounds on entry day up to 75%.
6 Once you pre-register, you will be able to use the express check in line at the fair
ONLINE REGISTRATION STEP 1
Review the premium book and jot down or circle the Division, Class and Lot of the item you wish to enter.
ONLINE REGISTRATION STEP 2
Browse to: http://www dcmnfair com/p/openclass and click on the Online Registration Button Follow the directions on the screen to set up your account and then register your entries When complete, make sure you review your entries and checkout There is no cost for registration in Douglas County, the checkout just confirms your entries If you have any questions, please e-mail info@dcmnfair.com
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Open Class Rules & Information
Entry Day (Pre registration at DCMNFAIR.com is recommended)
1 Entry Day is TUESDAY, AUGUST 13 from 1 to 8 pm This is the only entry day for Open Class
2 Entries must be entered in the name of actual owner and all exhibits must have been raised or made by the exhibitor since the Douglas County Fair in August of 2018.
3. The fair will take every precaution to preserve all articles on exhibition, but not be responsible for the loss or damage that may occur in the delivery, exhibition or removal of exhibits.
Judging
1. No article shall compete for more than one premium.
2. No exhibitor shall be allowed to make more than one entry in any one lot.
3. Each entry must correspond to a Class number and Lot number description from the premium list. Entries must be in their proper class to obtain a premium.
4. Each entry must have the entry tag securely attached to the entry itself.
5. All awards shall be made by comparison of the individual merits of the entry. Decisions of the Judges are final.
6. Any interference by exhibitors to influence the decision of the judges will be sufficient cause to exclude the entry from the competition
7 Premium Awards will be as follows: 1st Place - Blue, 2nd Place - Red, 3rd PlaceWhite
8 There will be one Grand Champion and one Reserve Champion awarded in each Class
Release of exhibits
1 All articles entered will remain on exhibit until 10:00 p m on the final day of the fair
2 Open Class entries need to be picked up between 7:00 a m and noon on Sunday, August 18 Failure to pick up entries during this time will cause forfeiture of premiums
3 Exhibitors may be asked to show proof of name before exhibits or premiums are released
4 Premium checks will be available for pickup in front of the stage in the Johnson Building, Sunday, August 18 from 7 am to noon Do not go to the fair office located in the Grandstand Checks not picked up during this time will be mailed
DIVISION 1 Gardening & Farm Crops
All Lots, 1st Place ... $5.00, 2nd Place ... $4.00, 3rd Place ...$3.00 Grand ($10) and Reserve ($8) Prize premium may be awarded in each class
Entry Tips for Harvest and Cleaning
Try to harvest root crops when soil is dry Should not be woody or overgrown Tops should be trimmed to 2" above crown. Take care not to break natural protective skin or outer layer. Stems should be left on all except tomatoes and muskmelons to keep from drying out. Dirt detracts from appearance but it is not advisable to wash all vegetables to clean them Tender-skinned peas, beans, summer squash, peppers, tomatoes, and eggplant should be wiped clean with soft cloth If it is necessary to wash root crops, soak in cool water, gently wash with soft cloth; do not scrub Leafy cabbage, lettuce, spinach and Swiss chard can be washed carefully A soft bristled brush can be used to clean cauliflower, kohlrabi, cucumbers and onions free of any soil
Sweet Corn: Select ears well filled out to tip Kernels should be milky Leave 2 banner leaves on husks Trim silks to 1" Trim shank to 1"
Potatoes: Tubers should be uniform in size and shape Washing is permitted but do not scrub Avoid defects or disease
Beets, Carrots, Parsnips, Turnips, Rutabagas: Tops should be trimmed off 1" above crown Trim side roots Trim tap root of beet and turnip 2" ; carrot 1" parsnip ½"; rutabaga 1"
Broccoli: Heads should be dark green and compact Avoid yellow flowers on head Stems should be cut 5-6" from top of head
Cabbage: Select firm, compact heads Stems should be cut 1/4" below head Leave 2 or 3 outside wrapped leaves
Cauliflower: Heads should be white, compact, not ricey Stems should be cut to leave 4-6 leaves Trim leaves to 1-2" above white head
Celery: Remove roots of stalk Trim butt to form triangle or pyramid Trim diseased/broken leaves on outside until green color is uniform
Snap Beans: Harvest before seeds appear, when seeds are about half grown Ends of pods should not be broken Entire stem should be left on Avoid showing blemished or wilted specimens
Peas: Select bright green, well-filled pods Do not wash blooms Leave stems as beans
Cucumbers: Pickling: 3-5" long Specimens should be the same stage of maturity and uniform in size, shape and color
Slicers: Select straight, dark green specimens; about 6-10" long Should be uniform to size, shape and color
Eggplant: Trim stems to 1 1/2" - 2" Calyx should be green Avoid large fruits
Kohlrabi: Ball 2 - 3" in diameter with root removed just below ball. Trim back leaves on upper 1/3 of ball to 4 - 6" Remove all other leaves
Rhubarb: Select straight, uniform, unblemished stalks Stalks should be pulled from plant, not cut Trim leaf blade to 1" above stalk
Peppers: Select specimen’s uniform in size, shape & color Trim stems to 1/2-1" All specimens should have same
number of lobes
Tomatoes: Remove stems Fruits should be perfectly shaped and free of cracks or blemishes Show with stem scar down
Muskmelon: Harvest when they separate easily from the vine Specimens should be free of spots and injuries
Onion: Have mature/cured DO NOT PEEL (only broken/discolored outer scales) Trim roots from ½” Trim dried, twisted tops 1-2"
Pumpkin: Specimens should be mature Trim stems to 2" Wipe clean
Summer Squash: Select small/medium fruit Leave stem ½” Zucchini, straight-neck and crookneck should be 6-8" Round, scallop type should be 2-3"
Watermelon: Fruits should be mature, not overripe Leave 1" stem Wipe clean
Winter Squash: Select specimens where rind resists pressure of thumbnail Trim stem to 2-3"
Class 1 Corn (5 ears)
1 Field Corn
2 Pop Corn
3 Sweet Corn
4 Any other, specify
Class 2 Harvested Grains & Seed
1 Corn, any variety, 2 Quarts
2 Oats, 2 Quarts
3 Soybeans, 2 Quarts
4 Wheat, 2 Quarts
5 Sunflowers, 2 Quarts
6 Any other, specify 2 Quarts
Class 3 Sunflowers
1 Sunflowers less than 6"
2 Sunflowers larger than 6"
Class 4 Forage Sheaves
1 Field Corn, 8 Stalks
2 Soybeans
Class 5 Potatoe (5 potatoes)
1 Kennebec
2 Norgold
3 Norkota
4 Norland
5 Pontiac
6 Yukon Gold
7 Any other, specify
Class 6 Root Crops
1 Beets, 3 each
2 Carrots, 6 each
3 Radishes with tops, 6 each
4 Rutabagas, 3 each
5 Any other variety, 3 each
Class 7 Green - Salad Crop
1 Broccoli, 1 head
2 Cabbage, green, 1 head
3 Cabbage, red, 1 head
4 Cauliflower, 1 head
5 Celery, 1 bunch
6 Lettuce, 1 head
7 Any other, specify
Class 8 Beans/Peas
1 Beans, Green Snap, 8
2 Beans, yellow, 8
3 Peas, Sugar Snap, 8
4 Any other variety, specify, 8
Class 9 Other Produce
1 Cucumbers, pickling, 6 each
2 Cucumbers, slicing, 3 each
3 Egg plant, 1 specimen
4 Kohlrabi, 3 each
5 Ornamental gourds, 3 each
6 Pumpkin, field, 1 each
7 Pumpkin, pie, 1 each
8 Rhubarb, 6 stalks
9 Any other, specify
Class 10 Peppers (5 peppers)
1 Peppers, Anaheim
2 Peppers, bell type
3 Peppers, hot,
4 Peppers, Jalapeno
5 Any other, specify
Class 11 Squash
1 Acorn, 1 specimen
2 Buttercup, 1 specimen
3 Butternut, 1 specimen
4 Delicata, 1 specimen
5 Spaghetti, 1 specimen
6 Zucchini, Green, 2 specimens
7 Any other, specify
Class 12 Tomatoes (5 each)
1 Red
2 Cherry
3 Yellow
4 Any other, specify
Class 13 Onions & Garlic
1 Garlic, 3 bulbs
2 Onion, red dry, 5
3 Onion, white dry, 5
4 Onion, yellow dry, 5
5 Any other Garlic (3) or Onion (5)
Class 14 Fruits
1 Cherry
2 Plum, 8
3 Muskmelon, 1
4 Watermelon, 1
5 Blueberries, ½ pint
6 Raspberries, ½ pint
7 Strawberries, ½ pint
8 Any other, specify
Class 15 Apples (5 apples)
1 Connell Red
2 Haralred
3 Haralson
4 Hazen
5 Honeycrisp
6 Honey Gold
7 Red Baron
8 State Fair
9 Sweet Sixteen
10 Yellow Transparent
11 Zestar
12 Crab Apples
13 Any other variety, specify
Class 16 Grapes (3 bunches)
1 Red
2 White or Green
3 Blue or Black
4 Any Other
Class 17 Herbs (3 stems)
1 Basil
2 Cilantro
3 Dill
4 Mint
5 Parsley
6 Rosemary
7 Sage
8 Tarragon
9 Thyme
10 Any other herb, specify
Class 18 Giant (1 specimen)
1 Pumpkin
2 Watermelon
3 Acorn Squash
4 Zucchini Squash
5 Tomato
6 Onion
7 Potato
8 Any other, specify
Class 19 Junior
Class 20 Special Needs
1 Giant Pumpkin
2 Giant Zucchini
3 Bizarre Vegetables
4 Cucumber
5 Carrot
6 Tomato
7 Zucchini
8 Seed art, 8 x 10"
DIVISION 2 Flower Gardening
All Lots, 1st place ... $5.00, 2nd place ... $4.00, 3rd place ...$3.00
Grand ($10) and Reserve ($8) Prize premium may be awarded in each class
Entry Tips for Exhibiting Flowers
The maturity, form, color, stem length, botanical name and clean foliage are all points that should be considered. Foliage should be attached to stem but not below water line.
1. All plants must be grown by exhibitor for at least six weeks prior to showing. Potted plants must be in exhibitors possession for at least 3 months and container should be limited to 14” diameter
2 No noxious plants or weeds allowed
3 Each lot must be one color and three separate uniform stems unless otherwise specified
4 Exhibitor must know type or variety of flower or plant to be eligible for entry
5 All exhibits will be judged on quality and judge may withhold award if entries are not worthy
6 No single entry may be exhibited under more than one class
7 Judge’s decisions are final
8 A specimen will be disqualified if it has more or less stems, sprays, stalks, blooms, etc than the spike or stalk in its natural growing form, unless indicated on the schedule
9. A bud showing color is classified as a flower.
10. Specimens should be clean, free of insect damage and with an attractive amount of foliage left attached.
11. Remove all foliage below the waterline.
12. Any type of basket or vase may be used for arrangements. The fair does have vases available for flowers and stems
Class 11 Hydrangea (1 Stem)
Green 5 Any other, specify
Class 12 Collection of Flowers (Provide names of flowers) 1 Three different species annuals
2 Three different species perennials
3 Any Three different Species
Class 13 Potted Plants
1 Patio Planter (non-Hanging) 2 Hanging Planter
3 Any other, Potted
Class 14 Youth (17 and Under)
Class 15 Special Needs
1 Gladiolus - 1 Spike
2 Marigolds - 3 Stems
3 Petunias - 3 Stems
4 Bachelor Buttons - 3 Stems
5 Daisy - 3 Stems
6 Patio Planter - 1 Container
7 Hanging Planter - 1 Container 8 Any other
DIVISION 3 Foods & Canning
All Lots, 1st place ... $5.00, 2nd place ... $4.00, 3rd place ...$3.00
Grand ($10) and Reserve ($8) Prize premium may be awarded in each class Pie Judging - $25 Grand, $20 Reserve
Entry Tips
All entries must be packaged before exhibiting in order to qualify for prizes Canned items in sealed jars only Lids will be marked upon entering the item
Canning:
● Exhibits must be in standard pint or half pint jars unless otherwise specified, with new lids and rings
● Jars must be manufactured for canning.
● All foods must be processed according to the extension service of Minnesota. A boiling water bath is used for processing jams and jellies, fruit, tomatoes, and pickles and a pressure canner must be used for low acid vegetables and meat Your processing time must be written on lid or label
● Jams and jellies must be sealed using a 2-piece lid Paraffin seals are not allowed
● All jars must be marked with the current year on lid to ensure against entry of same jar at fair next year
Breads-Quick: Enter ½ small loaf or ¼ regular sized loaf, wrapped in a see through plastic bag with twister or self-sealing bag.
Cookies: Enter 4 cookies on a 6” paper plate, wrapped in see through plastic bag with twister or self-sealing plastic bag
Bars: Enter 4 2”x2” squares on 6” paper plate, wrapped in see through plastic bag with twister or self-sealing plastic bag.
Pies: Enter whole pie in tin.
Homemade Beers; Each entrant needs to enter two bottles of beer for each lot entered. Each entry must be bottled in a clean bottle of at least 10 oz. Capacity. All beers must be home brewed by an amateur and entered by the individual who brewed the beer We prefer no identification markings on the bottles All entrants must be 21 years of age or older Points will be deducted for not following these instructions
Homemade Wines; Each entrant needs to enter two bottles of wine for each lot entered Each entry must be bottled in a clean bottle of as least 750 mil All homemade wines must be brewed by an amateur and entered by the individual who brewed the wine We prefer no identification markings on the bottles All entrants must be 21 years of age or older Points will be deducted for not following these instructions
Red Star Yeast will provide merchandise award items to the Grand Prize winners in Class 7 the Yeast Bread category To encourage people in the art of yeast baking, Red Star Yeast will make available to all contestants in any food category, sample packets of yeast and coupons
Class 1 Vegetables - 1 Pint
1 Beans, string 2 Beets
3 Carrots 4 Corn
5 Sauerkraut
6 Tomatoes
7 Any other
Class 2 Fruit - 1 Pint 1 Apples 2 Blueberries
3 Cherries 4 Peaches
5 Pears
6 Any other
7 Best 4 pints Any
Class 3 Jellies - ½ Pint
1 Apple
2 Chokecherry
3 Grape
4 Any other
5 Best jellies, 4 jars Any
Class 4 Jams - ½ Pint
1 Blueberry
2 Grape
3 Raspberry 4 Rhubarb
5 Strawberry
7 Any other
8 Best Jams, 4 jars Any
Class 5 Pickle - 1 Pint 1 Bean 2 Beet
3 Bread and Butter 4 Dill
5 Whole Cucumber
6 Any other
7 Best Pickles, 4 jars any varieties
Class 6 Relishes & Sauces
1 Pint Jar
1 Cucumber
2 Fruit
3 Salsa
4 Spaghetti
5 Tomato
6 Any other
7 Best, 4 jars Any
Class 7 Yeast Breads
1 Bread, white, 1 loaf
2 Bread, whole wheat, 1 loaf
3 Buns, white, 4
4 Rolls, caramel, 4
5 Rolls, cinnamon, 4
6 Breads, Any other
Class 8 Quick Breads
1 Baking powder biscuits, 4
2 Bread, banana, loaf
3 Bread, zucchini, loaf
4 Muffins, banana, 4
5 Muffins, blueberry, 4
6 Muffins, any other, 4
7 Quick Breads, Any other
Class 9 Cake Decorating 1 Birthday Cake 2 Wedding Cake 3 Anniversary Cake 4 Any other Decorated cake
Class 10 Cookies- Plate of 4 1 Chocolate chip 2 Ginger/molasses 3 Oatmeal chocolate chip 4 Oatmeal raisin
5 Sugar 6 Monster
7 Any other, specify
Class 11 Bars - Plate of 4
1 Brownies, unfrosted
2 Chocolate chip
3 Lemon
4 Peanut butter
5 Rice Krispies, any variation
6 Any other specify
Class 12 Pies
1 Apple
2 Blueberry
3 Cherry 4 Peach
Contest Judging on Opening Day of Fair
Class 13 Honey - One Pint
1 Extracted light honey
2 Extracted dark honey
3 Best 2 pints, light and dark
Class 14 Homemade Beers
1 Light Ale
2 Dark Ale
3 IPA
4 Wheat/Belgian
5 Any other
6 Collection of 6 Bottles
Class 15 Homemade Wines
1 White
2 Red
3 Flavored
4 Any other Wine
Class 16 Youth
Class 17 Special Needs
1 Yeast Bread, 1 loaf
2 Bread, banana, 1 loaf
3 Bread, zucchini, 1 loaf
4 Cake, 1/4 size
5 Cookies, 4
6 Brownies, 4
7 Cereal bars, 4
8 Any other Item
DIVISION 4 DIY Crafting & Household Arts
DIVISION 5 Fine Arts & Photography
Scarecrow Contest
Sponsored by Pro Ag & Master Gardeners
1st - $25, 2nd - $20, 3rd - $15
● Enter on Entry Day
Complete Details found on Websitewww dcmnfair com under competitions and contests
Red Star Yeast Baking Contest
Complete Details found on Websitewww dcmnfair com under competitions and contests
Douglas County Fair Quilt Block Contest
Sponsored by Lakes Area Quilters
12 ½ inch unfinished block Colors - Grey, Black, Teal and Cream
Complete Details found on Websitewww dcmnfair com under competitions and contests
Floral Arranging Contest
Sponsored by Colorful Seasons
1st - $25, 2nd - $20, 3rd - $15
● Register in Advance at Colorful Seasons
● Thursday, August 15
● Johnson Stage
Complete Details found on Websitewww dcmnfair com under competitions and contest
