Open Classes

Open class information call Laurie Staton at 712-545-3095 or email at lauriestt@msn.com.

General Rules

Senior Citizen (65+), adults (19-64) and youths (18 and under) may exhibit items made completely by them since August 2009, and may have two (2) entries per division.

Registration: Saturday, July 31, 2010.  Registration opens at 8 a.m. and closes 15 minutes prior to division being judged.  (Exp. registration opens at 8 a.m. culinary division will be judged at 11 a.m. therefore entries for culinary close at 10:45 a.m.)  Registration forms can be downloaded from the Westfair website  www.westfairevents.com

Entries will be released at 3 p.m. on Sunday August 1, 2010.  Any items not pick up by 8 p.m. Sunday night will become property of Westfair.

Note: There will be no preregistration or phone registration.

Individuals are barred from entering classes connected with their work.

Senior Citizen, adult and youth entries will all be judged separately.

GATE ADMISSION WILL BE REQUIRED.  ENTRY FEE $1.00 PER CLASS (CASH ONLY)

Each entry will be judged on its own merit and will be awarded a ribbon.

The Management will make every effort to assure the safety of  articles entered, but in no event will the Westfair Association assume responsibility for theft or damage.

Division I:            Horticulture
Class A:                Vegetables
Class B:                Field Crops (not from backyard gardens)
Class C:                Fruit
Class D:                Fresh Flower Arrangement 

Rules for Division I

• Entries will close for Division I at 8:45 a.m.  Judging will begin at 9:00 a.m.

• Only two (2) varieties of fruit or vegetable may be entered regardless of seed origin or brand.

• Entry must be grown and cared for by exhibitor.

• Label vegetables on display with a 3x5 card to indicate the type and cultivar (Type: tomato; Cultivar: ‘Better Boy’)

• See Quick Reverence  below for suggested exhibit quantity.

Quick Reference Vegetable Suggested exhibit quantity Beans (lima) 6 pods, Beans (snap) 6 pods, Beets 3 specimens, Broccoli 1 head, Brussels sprouts 5 heads, Cabbage 1 head, Carrots 3 specimens, Cauliflower 1 head, Celery 1 bunch, Chinese cabbage 1 head, Corn (sweet) 2 ears, Cucumbers (pickling) 5 specimens, (dill) 2 specimens, (slicing) 2 specimens, Dill 2 heads, Eggplant 1 specimen, Garlic 3 specimens, Herbs 1 sprig, Kale 1 plant, Kohlrabi 2 specimens, Lettuce leaf 1 plant, Muskmelon 1 specimen, Okra 3 specimens, Onions (dry) 3 specimens, Onions (green) 5 onions, Parsnips 3 specimens, Peas (edible pod) 6 pods, Peas (unshelled) 6 pods, Pepper (bell) 2 specimens, Pepper (hot) 5 specimens, Potatoes 3 specimens, Pumpkin 1 specimen, Radishes 5 specimens, Rhubarb 3 stalks, Spinach 1 plant, Squash (summer) 2 specimens, Squash (winter) 1 specimen, Sweet potatoes 2 specimens, Swiss chard 6 leaves, Tomatoes (standard) 3 specimens, (cherry, pear, or grape) 10 specimens, Turnips 3 specimens, Watermelon 1 specimen.

Division II:    Thread Crafts
Class A:          Knitting/Crocheting (Inc. Afghans)
Class B:          Embroider, Crewel, Needlepoint, Counted Cross Stitch.
Class C:          Quilting (machine)
Class D:          Quilting (hand)

Rules for Division II

• Entries will close for division II at 9:45 a.m. Judging will begin at 10:00 a.m.

• Entries must be clean

• Entries must be accompanied by a 3x5 card explaining the process used to make the exhibit and any other information that would be helpful when judging.  

Division III: Culinary
Class A:       Yeast Breads & Rolls
Class B:       Cookies & Bars
Class C:       Cakes
Class D:      Pies
Class E:       Jams, Jellies & Preserve

Rules for Division III:

• Entries will close for division III at 10:45 a.m. Judging will begin at 11:00 a.m.

• The recipe (ingredients, preparation instructions, time, temperature) MUST be included for any prepared food exhibit.

• Preserved foods must include a label that contains:
  1. Type of Food
  2. Method of Preservation
  3. Processing Time
  4. Pressure (if appropriate)
  5. Date Processed
  6. Source of recipe and/or method of preservation

• Current USDA and/or Iowa State University guidelines for home food preservation methods MUST BE USED. Call the ISU Hotline 1-800-262-3804 for current research info.

• Preserve foods will be returned to the exhibitor. Preserved foods may be displayed. All other perishable foods will be returned to the exhibitor and should not be on display.

• Preserved foods MUST include two product samples. One will be opened and evaluated and discarded. The other one will remain on display.

• Prepared foods should be placed on a firm disposable plate or flat cardboard. Exhibitors are discouraged from using fine china, pans, glassware, etc. because of loss or potential damage. Exhibits may be placed in a re-sealable plastic bag with the entry tag fastened to the outside.

• Products that require refrigeration (cream cheese fillings, cream pies, fruit, fruit trays, meat, broth, relish trays, eggs, egg noodles, friendship starters, etc.) are not allowed. These items do not hold up well at room temperature and often pose a food safety hazard. Such items will not be accepted, displayed, or judged. Meat Jerky is no allowed.

• All food products and food preparation procedures used, illustrated, or described must be safe. Any exhibit that is considered unsafe or is questionable will not be judged.

Division IV:    Creative Arts
Class A:            Photography (Digital)
                             a. Landscapes
                             b. Animals
                             c. Still-Life 
Class B:           Woodcrafts (made of wood)
Class C:           Woodworking

Rules for Division IV

• Entries for division IV will close at 11:45 a.m.   Judging will begin at 12:00 p.m.

• Entries must be clean

• Exhibits may be covered with plastic for protection, but must be removable for judging.

• Photographs may be black and white or color.

• If photos are mounted, they can be flush mounted, on mounting board, or with mount borders.  Exhibitors may cut their own mats, buy matting board, or have their photos professionally matted.  In al cases, the exhibitor is responsible for choice of style, color, border width, etc.

• Framed photos will not be judged.

• If photos are not mounted, they may be exhibited in a clear plastic covering, such as photo album pages.

• A Photography Exhibit Label that can be downloaded or filled out on day of entry must be completed and attached to the back of the photo.

• Size of photos may be a 5x7 or an 8x10.

• Photography Labels can be downloaded by CLICKING HERE