Ages 19 and older
Schedule
- Check in: Sunday, September 13 · 2:00 p.m. – 5:00 p.m.
- Judging: Monday, September 14 · 10:00 a.m. – 3:00 p.m.
- Check out (all items): Sunday, September 20 · 1:00 p.m. – 3:00 p.m.
General Rules
Please note changes throughout this department.
- Exhibitors will be allowed to make only one entry per class.
- Entries must be made in the name of the person doing the work.
- Items must have been made in the past two years.
- No blue-ribbon winners in previous fairs may be entered.
- Every possible care will be taken to protect items; however, the committee assumes no responsibility in case of loss or damage to exhibits. Entries are received only under these conditions.
- Items deemed soiled or otherwise not acceptable by the department committee may be refused. Items must be in new or “like new” condition.
- Awards will be given only as the judges consider them worthy. The judge’s decision is final.
- The committee will not be responsible for items not picked up at the designated check-out time.
- Definition of a kit: a creative collection of materials prepared by a person or company that contains the necessities to complete a project.
- Awards will be given to the FCE club with the largest number of creditable exhibits — First $15.00, Second $10.00, Third $8.00. Scoring: blue ribbon 5 points, red ribbon 4, white ribbon 3, entry 1. Sponsored by the Washington County FCE Clubs. Club name must be noted upon entry with fair officials for credit to be given.
- Any person entering 10 items in the Adult Home Economics Department will be awarded a one-day pass to the fair. Weekly passes will be given to the Best of Show winner in each department.
- Entry tags are available at the fairgrounds during Sunday registration only. For convenience, pre-printed address labels may be used when filling out entry tags.
- No entries will be accepted from anyone under the age of 19.
- Best of Show winners need to pick up weekly passes at the main gate on Monday of the fair.
- Please include name, phone number, and address on all entry tags.
Departments
Department A: Crafts
Premiums: First — $5.00 · Second — $3.00 · Third — $2.00
All general rules and regulations apply to entries.
Class
- Large pieced quilt, domestic machine quilted **
- Large pieced quilt, longarm machine quilted **
- Large pieced quilt, hand quilted **
- Large machine appliqué quilt (appliqué must be the dominant technique) **
- Large hand appliqué quilt (appliqué must be the dominant technique) **
- Large novelty quilt (embroidery, cathedral window, cross stitch) **
- Large novelty quilt (tied, tacked, painted, yoyo, t-shirt)
- Small pieced quilt (no larger than 54” x 74”)
- Quilted bed runner
- Quilted table runner
- Quilted place mats
- Quilted wall hanging (no larger than 24” x 24”)
- Quilted wall hanging (larger than 24” x 24”)
- Non-traditional quilted wall hanging (pictorial, painted, beaded)
- Quilted garments, adult
- Quilted accessories (no tote bags)
- Quilted tote bags
- Quilted purses
- Covered clothesline (fabric bowls and other articles)
- Crocheted baby afghans
- Crocheted large afghans
- Crocheted garments, adult
- Crocheted garments, baby
- Crocheted article, other
- Knitted items, adult
- Knitted items, child
- Knitted afghan
- Needlepoint article
- Needlepoint on plastic
- Embroidery article
- Counted cross stitch
- Aprons
- Sewn garments, adult
- Sewn garments, child
- Sewn items, non-garments
- Sewn dolls and toys
- Sewn doll clothes
- Garments, fabric painted
- Garments, appliquéd
- Pillow — cross stitch
- Pillows — other
- Fiber weaving (no baskets)
- Rugs — 4 square feet or smaller
- Ceramic article — free form (shaped by hand)
- Ceramic article — form mold
- Handmade jewelry
- Decorated pumpkin — no carving or cutting — faces only
- Decorated pumpkin — no carving or cutting — design, no faces
- Duct tape craft item
- Repurposed item
- Something from nothing (utilitarian)
- Something from nothing (ornate)
- Baskets — hand woven (cane, reed, white oak)
- Baskets — decorated
- Baskets — coiled (cane, reed, fabric)
- Room improvement décor
- Woodworking — small
- Woodworking — larger, not to exceed the size of a chair or small chest
- Wood carving, six inches and smaller
- Woodworking bowls
- Wood carving, larger than six inches
- Bead work — purses and accessories
- Decorated flip flops
- Christmas decorations
- Christmas ornaments (must include hook)
- Hair accessories
- Holiday wreaths / door décor *
- Wreath / door décor *
- Painted quilt square, 2 ft x 2 ft (similar to a barn quilt square) *
- Framed pictures — cross stitch (not to exceed 18” x 20” including frame) *
- Framed pictures — oil, acrylic, watercolor *
- Framed pictures — pencil, charcoal *
- Stained glass — not to exceed 24” x 48” *
- Miscellaneous — any item not included above. Duplicates of the above categories will not be accepted.
- Photography — color (must be framed) *
- Photography — black and white (must be framed) *
- Photography — digitally altered or enhanced (must be framed; a small copy of the original must be attached to the back) *
- Themed table setting (one place setting, 24” x 30”)
* Entries in classes 67 through 77 must be prepared for hanging.
** Quilt must be larger than 55” x 75”.
Department B: Foods
Rules
- Baked goods must be displayed on rigid disposable plates and covered with a clear re-sealable plastic bag.
- All canned products and pickles must be in clear glass regulation canning jars, properly sealed. Canned products not in regulation jars (mayonnaise, peanut butter, pickle jars, etc.) will not be accepted. No paraffin on jelly.
- Jellies, jams, preserves, and pickles may be opened for judging.
- Rings must be on jars.
- General rules and regulations apply.
- The Ball Blue Book recommendations will be used as the criteria when determining whether a product is accepted for judging.
- Baked goods that become visually unattractive will be discarded.
- No canned foods will be accepted with rust on lids or rings.
- Canned products that are not sealed will not be accepted for entry.
- Canned foods are judged on appearance only. Judges will not taste canned foods.
Section I: Breads
Premiums: First — $7.00 · Second — $5.00 · Third — $2.00
Standards
- Looks: tender and good, even golden brown color, good shape
- Texture: fine even grain, small thin cell walls, light for size, crisp crust
- Crumb: creamy white, slightly moist, light and elastic, tender
- Flavor: good, well-blended, pleasing
Class
- Three rolls
- Light loaf bread (½ loaf)
- Quick sweet bread (½ loaf or whole small loaf)
- Yeast sweet bread (½ loaf or 3 rolls)
- Three biscuits
- Cornbread — two pieces
- Cornbread — muffins or sticks (2)
- Muffins (2)
- Sourdough (½ loaf)
- Scones
- Anything made from canned biscuits
Section II – Special Cakes (½ Cake)
Premiums: First — $15.00 · Second — $10.00 · Third — $7.00
- All entries in this category must be made from a lemon cake mix.
- It may be changed any way desired by the cook, other than the quantity.
- Cake will be judged on originality, taste, and appearance. Any frosting or filling may be included.
- Recipe must be submitted with the entry.
Section III — Theme Cake: “United States Semiquincentennial — Celebrating America’s 250th Anniversary”
Premiums: First — $20.00 · Second — $15.00 · Third — $7.00
- Entries may be from scratch or a boxed mix.
- Entries may exhibit the theme both inside and outside of the cake.
- Entries will be cut.
- Cake will be judged on originality, taste, and appearance. Any frosting or filling may be included.
Section IV – Special Rolls (Refrigerator Rolls)
Premiums: First — $15.00 · Second — $10.00 · Third — $7.00
Three rolls on a paper plate in a plastic bag.
Ingredients
- ¾ cup hot water
- ½ cup sugar
- 1 tablespoon salt
- 3 tablespoons margarine
- 1 cup warm water
- 2 packets dry yeast
- 1 egg
- 5¼ cups sifted flour
Method
Mix the hot water, sugar, salt, and margarine; cool until lukewarm. Measure the warm water into a large bowl, sprinkle in the yeast, and stir until dissolved. Stir in the lukewarm mixture, egg, and 3 cups of flour. Beat until smooth. Add the rest of the flour and mix well. Place the dough in a greased bowl and brush the top with soft margarine. Cover tightly with waxed paper or aluminum foil.
Refrigerate until doubled in bulk or until needed (up to 4 days). To punch down, cut off the amount of dough required and form into favorite shapes. Cover and let rise in a warm, draft-free place until doubled in bulk, about 1 hour. Brush with melted margarine. Bake in a 400-degree oven for about 10 to 15 minutes, or until done.
Section V – All-American Applie Pie Contest
- Premiums: First — $100.00 · Second — $50.00 · Third — $25.00
Take-in for pies is at 2:00 p.m. on Saturday, September 19, 2026. Judging is at 3:00 p.m. on Saturday, September 19, 2026. Pies will be taken at the main exhibit building (A).
- 9- to 10-inch round pie.
- Entries must be made from scratch (crust and filling).
- Pie will be judged on originality, taste, and appearance.
- Recipe must be submitted with the entry.
Section VI - Cakes
Premiums: First — $10.00 · Second — $7.00 · Third — $5.00
Standards: level or slightly rounded and uniform in thickness; light, tender, fine, and uniform grain; slightly moist. Icing should be smooth in texture, good in flavor, and appropriate for the cake. This does not apply to decorated cakes. No mixes.
Class
- Pound or chiffon cake — ½ cake
- Decorated cakes — appearance only. Mock forms may be used. Will not be cut or tasted.
- Four cake pops — displayed on a covered form
Section VII – Pies
Premiums: First — $10.00 · Second — $7.00 · Third — $5.00
Class
- Fruit pie (cherry, apple, peach, etc.)
- Fried pies (same list as above)
- Tarts
Section VIII – Cookies
Premiums: First — $7.00 · Second — $5.00 · Third — $2.00
Class
- Brownies — three
- Other bar-type cookies — three
- Dropped cookies — three
- Pressed or shaped — three
Section IX - Cookie Jar Contest
A jar of assorted cookies. The jar may be any kind of wide-mouthed transparent jar, decorated as desired.
Premiums: First — $30.00 · Second — $25.00 · Third — $15.00
Criteria
- Jar presentation is 50% of judging
- Cookies account for 50% of judging
- Jar not less than 6 inches and no more than 15 inches in height
- The 15-inch maximum does not include decorations
- Minimum of three types of cookies
- Cookies must be made by the exhibitor
- For judging, one of each cookie must be submitted singly in a zip-top bag, labeled with an entry tag, on a disposable plate
- Placement awards given at the judge’s discretion based on the above criteria
Section X – Candy
Premiums: First — $7.00 · Second — $5.00 · Third — $2.00
Smooth consistency, free of crystals, characteristic of type.
Class
- Assortment — three varieties, two of each
- Chocolate fudge — three pieces
- Peanut butter fudge — three pieces
- Mints — three pieces
- Divinity and sea foam — three pieces
- Miscellaneous — three pieces
Section XI – Canned Foods
Premiums: First — $7.00 · Second — $5.00 · Third — $2.00
Class
- Apple jelly
- Crabapple jelly
- Blackberry jelly
- Grape jelly
- Raspberry jelly
- Hot pepper jelly
- Miscellaneous jelly
- Peach preserves
- Strawberry preserves
- Miscellaneous preserves
- Blackberry jam
- Raspberry jam
- Strawberry jam
- Miscellaneous jam
- Apple butter — crock pot
- Apple butter — long cooked
- Whole sweet cucumber pickles
- Cubed sweet cucumber pickles
- Sliced sweet cucumber pickles
- Whole sour cucumber pickles
- Sliced sour cucumber pickles
- Dill pickles
- Pickled peppers
- Squash or zucchini pickles
- Dilly beans or okra
- Bread and butter pickles
- Miscellaneous pickled vegetables
- Cucumber relish
- Chow-chow
- Pepper relish
- Miscellaneous relish
- Pickled beets
- Sweet potatoes
- Green beans (cut)
- Corn
- Whole tomatoes
- Stewed tomatoes
- Tomato juice
- Tomato sauce
- October beans
- Miscellaneous pepper
- Kraut (jars must be sealed)
- Soup mixture
- Miscellaneous vegetables
- Apples
- Applesauce
- Pears
- Peaches
- Grape juice
- Miscellaneous fruit
- Molasses and syrups
- Spaghetti sauce
- Sauce (ketchup, barbecue, hot, etc.)
- Dehydrated fruit or vegetables
- Salsa
- Meats
- Dried herbs
Department C: Horticulture
Premiums: First — $5.00 · Second — $3.00 · Third — $2.00
Rules
- All plants must be clean and free from damage.
- No greenhouse entries accepted.
- All horticulture exhibits must have been grown by the exhibitor.
- All potted plants must be in clean pots with no evidence of recent repotting, and must have been in the possession of the exhibitor for at least three months.
- Cut specimens should be displayed in beverage bottles or bud vases.
- Plant shine will not be acceptable.
- General rules and regulations apply to horticulture exhibits.
- Flowers should not be bigger than the container unless otherwise stated.
- All plastic bottles should have rocks, marbles, or similar in the bottom to weigh them down. Plastics should also have lids with holes drilled in the top to help prevent spills.
- No entries will be accepted after 5:00 p.m. unless already in line before the cutoff.
SECTION A – MARIGOLDS
- Class 1 — Tall yellow, one bloom
- Class 2 — Tall orange, one bloom
- Class 3 — French, one spray (a) Double
SECTION B – PETUNIAS
- Class 4 — Single-flowered, one bloom, any color
- Class 5 — Ruffled or double, one bloom, any color
SECTION C – ZINNIAS
- Class 6 — Large, dahlia flowered, one bloom, any color
- Class 7 — Small flowered, three blooms, any color
SECTION D – DAHLIAS
- Class 8 — Large, over eight inches in diameter, one bloom, any color
- Class 9 — Medium, four to eight inches, one bloom, any color
- Class 10 — Miniature, under four inches, three blooms, any color
SECTION E – ROSES
- Class 11 — Hybrid teas, one bloom, any color
- Class 12 — Climber, rambler, or pillar, one stem, any color
- Class 13 — Miniature, one bloom, any color
SECTION F - CHRYSANTHEMUMS
- Class 14 — Double or semi-double, one spray
SECTION G – COCKSCOMB OR CELOSIA
- Class 15 — Feathered or plumed, one stalk
- Class 16 — Crested, one stalk
SECTION H – COMBINATION POTS
- Class 17 — Annuals, five specimens, one kind or five kinds
- Class 18 — Window box, rectangular container, minimum of three specimens
SECTION I – AFRICAN VIOLETS
- Class 19 — Single, any color
- Class 20 — Double, any color
SECTION J – POTTED FOLIAGE
- Class 21 — Blooming: (a) pot not over seven inches (b) pot over seven inches
- Class 22 — Non-blooming: (a) pot not over seven inches (b) pot over seven inches
SECTION K – SUCCULANTS
- Class 23 — Potted succulent, plant in proportion to pot size
- Class 24 (a) — Succulent garden, pot not over seven inches
- Class 24 (b) — Succulent garden, at least four varieties, pot over seven inches
SECTION L – FERNS
- Class 25 — Boston
- Class 26 — Asparagus
SECTION M – HANGING BASKETS
- Class 27 — Blooming
- Class 28 — Non-blooming
SECTION N – HERBS
- Class 29 — Potted herbs
SECTION O – ORCHIDS
- Class 30 — Petite orchids
SECTION P – FAIRY GARDENS
- Class 31 — Potted fairy gardens
SECTION Q – COLEUS
- Class 32 — Coleus
SECTION R – SUNFLOWERS
- Class 33 — Sunflower, small
Department D: Design Division
Premiums: First — $15.00 · Second — $10.00 · Third — $5.00
Rules
- One entry in each class per household is accepted.
- No artificial flowers or foliage will be accepted unless specified. Dried materials may be used where specified.
- Exhibits must be marked with the exhibitor’s name on the bottom of the container.
- Only amateur designers may enter the Amateur Class.
Amateur Class
- “Stars, Stripes and Carnival Lights” — An arrangement using yellow, red, and white fresh flowers with petite blue decorative accents throughout. Arrangements must be placed in a navy-blue container.
- “Whimsical Wildflower” — An arrangement using fresh or dried wildflower varieties, displayed in an unusual and imaginative way. Container of choice.
- “A Night at the Theater” — A fresh floral arrangement using three different varieties of yellow flowers. The container should resemble a red and white striped popcorn container. The arrangement should be no more than 8 inches high. No paper or cardboard containers.
- “Oh Dahlia-ing!” — An arrangement made of dahlias and your choice of complementing greenery stems. Container of choice, proportionally appropriate for the arrangement.
- “September Wedding” — Create a bridal bouquet fit for an autumn wedding. The bouquet should include only fresh plant materials. Bows and decorative accessories may be used.
See Farm Crops for both youth and adult Farm Crop division information.
