Piscataquis Valley Fair

Food & Produce
Contact: Tammy Cunningham 876-2191
New Location- Dining Hall

This will include fresh produce, canned goods and baked goods. Also a Children's Decorated Cookie Contest, Decorated Cake Contest and a Pie Competition.

RULES & REGULATIONS

  1. All entries must be homemade or homegrown by the person offering them for exhibit.
  2. Please, one entry per item. Limit 25 items per exhibitor, with no more than 10 being herbs. Only one cake can be submitted in the cake category.
  3. Exhibit and judging cards to be made out for each item and listed on registration form. If you have more than 10 items, please have this done before coming to the fairgrounds. Cards and registration forms can be obtained from the Piscataquis Extension Office at the Courthouse complex in Dover-Foxcroft.
  4. All produce & baked goods entries will be accepted on the dates and times listed in the schedule summary below. Judging will be according to schedule below. PLEASE DO NOT SUBMIT ITEMS IF YOU ARE NOT ABLE TO PICK THEM UP ON SUNDAY BY 6:00 PM.
  5. All judges decision are final.
  6. Cars will not be permitted on the fairgrounds on Sunday.
  7. If items are not picked up they will be discarded.

2002 FOOD & PRODUCE SCHEDULE SUMMARY
Wednesday 12 noon - 6 pm Bringing entries for foods, produce & baked goods
Thursday 8 am
noon
Judging for above
Fair Opens
Saturday 8 am - 10 am
10:30 am
Bring cakes & cookies
Cake & cookie judging
Sunday 8 am - 10 am
10:30 am
4-6 pm
6 pm
Bring Pies
Pie judging
Pick up prize money
Pick up items

BAKED GOODS PREMIUMS
  Blue Rosette Red Rosette White Rosette
CAKES  
Shaped $20.00 $15.00 $10.00
Layer $20.00 $ 15.00 $10.00
PIES  
Blueberry $20.00 $15.00 $10.00
FANCY YEAST BREAD $20.00 $15.00 $10.00

There will be one JUDGES CHOICE trophy with a $25.00 premium for decorated cake contest, pie contest and fancy yeast breads. All other premiums:

Blue $8.00
Red $6.00
White $5.00

VEGETABLES
Beans, Snap & Pole (10), Onions (3) Braided tops for hanging, Beans, Dry & Shell (1 cup), Parsnips (3), Beets (1), Peas (10 pods), Broccoli (1), Peppers (3), Brussell Sprouts (10), Potatoes (3) Cabbage (1), Pumpkin (1) Carrots (3) Radishes (6) Cauliflower (1), Squash, Summer (1), Corn, Squash, Winter (1), Cucumbers (3), Sweet Corn (3), Eggplant (1), Tomatoes (3), Gourds (3), Cherry Tomatoes (1 pt), Greens & Herbs (bunch), Turnip (1), Lettuce (I head), Zucchini Kohlrabi, Other.

PLEASE REMEMBER: If you don't have the required amount of vegetables then a lesser prize will be given.

BERRIES & FRUITS
Please have pints of berries covered with clear plastic wrap to prevent fruit flies and other flying insects.

Blackberries (1 pint), Apples (3), Blueberries (1 pint), Cherries (1 pint), Raspberries (1 pint), Grapes (1 bunch), Strawberries, (1 pint) Pears (3), Melons (1), Other.

CANNED GOODS
All canned goods must be in scaled, colorless glass jars. One jar makes an entry. Use USDA guidelines when canning. Information available at Extension Office. If your jams or jellies are lite or sugarless, please note on label. All jams should be clearly labeled with name of produce only. No tasting. Canned goods are not to be judged for decorative value, they are judged on visual appeal of the produce. Please bring recipe for all canned goods, with your name on the recipe card.

CLASS I VEGETABLES
Beans, Wax, Peas, Beans, Green, Dandelion Green, Beets, Beet Greens, Carrots, Tomatoes, Corn, Other

CLASS II FRUITS
Apple sauce, Raspberries, Blueberries, Strawberries, Blackberries, Peaches, Other

CLASS III JAMS
This will include all jams, marmalades, conserves and butters.

CLASS IV JELLIES
Apples, Blueberry, Crab Apple, Grape, Cranberry, Mint, Peach, Blackberry

CLASS V PICKLES & RELISHES
This will include all pickles, relishes and sauces such as spaghetti and picante

CLASS VI MAPLE SYRUP & HONEY
This will include all syrup and honeys. Please label clearly.

CLASS VII MEATS
This will include mincemeat and A other meats or poultry. Meats must be canned.

CLASS IX VINEGARS & WINES
This will include A vinegars, wines & cordials, also beers.

BAKED GOODS
Baked goods will be accepted on Wednesday, August 21nd from 12:00 noon to 6:00 P.M. Please include recipe. CAUTION: If food is not completely cooled before wrapping with clear plastic wrap, moisture will collect inside the package and food will become soggy. Remember, all baked goods are tasted. One half loaf of sweet or yeast bread and three cookies, biscuits or muffins make an exhibit.

Premiums are $3, $2, and $1.

In the category of fancy yeast breads only a whole bread will be accepted.

Premiums are $20, $15 and $10 for the three top prizes and $8, $6, and $5 for all others.

Please bring recipes for all baked goods.

CLASS I QUICK BREADS
1/2 loaf of Banana Bread Muffins, Nut Bread Coffee Cake, Biscuits

CLASS II YEAST BREADS
1/2 loaf of White Bread, Other Grain Bread, Whole Wheat Bread, Rolls.

CLASS III SWEET YEARS BREAD
Coffee Cake, Sweet Rolls (3)

CLASS IV DOUGHNUTS
(3) Plain, Chocolate, Other

CLASS V COOKIES (3)
Any cookies or bars (3)

CLASS VI CANDY
Any candy or fudge (3) 2" squares

DECORATED CAKE CONTEST
This year we have two categories, character cake and single layer cake. There will be one JUDGES CHOICE trophy with a $25 premium. There will be a Blue, Red, and White Rosette in each category with premiums being $20, $15, and $10. All other premiums will be $8, $6 and $5. Please submit your ONE decorated cake for judging between 8:00 A.M. and 10:00 A.M. on Saturday morning. Judging will take place at 10:30 Saturday morning. Please remove your cake by 6 P.M. on Sunday. All cakes are judged by looks. Therefore, you may use a cake foam if you choose.

DECORATED COOKIE CONTEST
This year's theme will be "Dinosaur". Children should bring decorated cookie to exhibit hall between 8:00 A.M. and 10:00 A.M. on Saturday morning. Judging will take place at 10:30 Saturday morning. Please remove your cookie by 6 P.M. on Sunday. Age categories are 5 and under, 6-9 and 10-12. Prizes are $3, $2, and $1. Please specify age of child.

PIE CONTEST
This year's pie will be "STRAWBERRY". Please submit ONE PIE ONLY for judging between 8:00 A.M. and 10:00 A.M. on Sunday. Judging will take place at 10:30 Sunday morning. I suggest baking the pie the day before judging as warm pies cannot be judged properly. Judges require that the recipe be included with the pie. There will be ONE JUDGES CHOICE trophy with a $25 premium. Rosettes are $20, $15 and $10. All other premiums are $8, $6 and $5.

REMEMBER - ITEMS MAY NOT BE REMOVED UNTIL AFTER 6 PM SUNDAY, AUGUST 25 - NO EXCEPTIONS!!


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