Thursday, October 13, 2011
Bake-Off Contests
2011 Crawford County Fair Recipe Contest Winners Announced
3rd Place
Two separate recipe contests were held in conjunction with this year’s Crawford County Fair. Each contest required specific types of ingredients be used.
Six individuals participated in the “Dairy Dips” contest. Youth winner was Coral Jones, Soldiers Grove/Sparta with Touchdown Taco Dip. Adult winners were: 1st place Nancy Dowling, Gays Mills - Garlic-Onion Cheese Spread, 2nd place Allison Dayrit-Roberts, Eastman - Blast-O-Berry Dip and 3rd place Carrie Morga, Soldiers Grove – Chocolate Chip Cheese Dip.
Prizes for “Muffin Masterpieces” were awarded as follows: 1st place youth, Faith Morga, Soldiers Grove – Peanut Butter Honey Muffins and 2nd place youth, Coral Jones, Soldiers Grove/Sparta – Blueberry Muffins. In the adult division, 1st went to Allison Dayrit-Roberts, Eastman – Banana Net Zenzero Bread, 2nd Nancy Dowling, Gays Mills – Lemon Raspberry Jumbo Muffins, 3rd Carrie Morga, Soldiers Grove – Apple Streusel Muffins
Each contest was judged by a panel of 3 judges with prizes from local business and organizations being awarded. Fair goers were invited to sample all the entries.
The Fair Association would like to thank Anchor Bank, Apple’licious Pie Depot, Crawford Co. Dairy Promoters, Crawford Co. Farm Bureau Women, Crawford Co, Dept of Aging, Culvers, Hardees, McDonalds, Peoples State Bank, Pizza Hut, Scenic Rivers Energy Coop and Sunrise Orchard for donating prizes.
2011 Crawford County Fair Dairy Dips contest
Youth Division
1st place
TOUCHDOWN TACO DIP
1 can (9oz) bean dip
4 oz cream cheese, softened
½ cup sour cream
1 tblsp taco seasoning mix
1 garlic clove, pressed
¼ cup shredded cheddar cheese
1 plum tomato, seeded & diced (about ½ cup)
2 green onions with tops, thinly sliced
¼ cup pitted ripe olives, sliced
1 tblsp finely chopped fresh parsley
Additional sour cream (optional)
Tortilla Chips (optional)
Preheat oven to 350 F. Spread bean dip over bottom of small oven baker. In batter bowl, combine cream cheese, sour cream, taco seasoning & garlic, mix well. Spread cream cheese mixture evenly over bean dip. Grate cheddar cheese over top. Bake 15-20 minutes or until cheese is melted.
To prepare topping, removed stem from tomato. Dice tomato and thinly slice green onions. Slice olives. Sprinkle tomato, onions, olives and parsley over dip. Garnish with additional sour cream, if desired. Serve with tortilla chips.
Coral Jones
Soldiers Grove
Adult Division
1st place
GARLIC ONION CHEESE SPREAD
2 – 8 oz pkg cream cheese, softened
2 to 3 tblsp apricot or peach preserves
3 green onions, chopped (green portion only)
3 tblsp crumbled, cooked bacon
½ to 1 tsp minced garlic
Dash of pepper
Beat cream cheese and preserves until blended; stir in onions, bacon, garlic & pepper. Refrigerate until serving. This sweet and savory mixture is delicious as a dip for crackers or fresh vegetables.
Nancy Dowling
Gays Mills
2nd place
BLAST-O-BERRY DIP
1 cup sour cream
½ cup plain cream cheese
½ cup mayonnaise
½ cup strawberry cream cheese
½ cup each dried cranberries, blueberries and cherries
½ cup Danish Blue Cheese
1 tsp Chipotle Chili Powder
½ tsp Penzy’s Fox Point Seasoning
Put all dried berries in Cuisinart or other electric chopped and finely chop. Berries may become stuck together once completely chopped. Place all ingredients in mixing bowl. Using electric mixer, mix thoroughly until berries become fully incorporated and there are no large clumps of cheese or berry. Serve with savory whole grain, butter, vegetable or graham crackers.
Allison Dayrit-Roberts
Eastman
3rd Place
3rd Place
CHOCOLATE CHIP CHEESE DIP
1-8 oz pkg cream cheese, softened
½ cup soft butter
¾ cup confectioners sugar
2 tblsp brown sugar
¼ tsp vanilla
¾ cup mini chocolate chips
Mix together butter & cream cheese until smooth. Mix in sugars and vanilla. Stir in chocolate chips, cover & chill for 2 hours.
Carrie Morga
Soldiers Grove
Additional entries…
CHEESY CRAB DIP
1 pkg (8oz) fat free cream cheese
½ c light mayonnaise
1 garlic clove, chopped fine
1 pkg (8 oz) imitation crab meat, chopped
1 cup (4 oz) Swiss cheese, shredded
¼ cup thinly sliced green inions with tops
1/8 cup diced red bell pepper
1 tblsp lemon juice
½ tsp hot pepper sauce
¼ cup sliced almonds, chopped
Preheat oven to 350 degrees. Combine cream cheese & mayonnaise. Mix well. Add garlic, crab meat, swiss cheese, onion, bell pepper, lemon juice 7 pepper sauce. Spoon into small oven dish. Sprinkle chopped almonds over dip. Bake 25-30 minutes until golden brown around the edges.
Margaret Davidson
Soldiers Grove
THREE CHESE DIP
½ cup crumbled Blue Cheese
½ cup shredded natural Cheddar Cheese
½ cup Cottage Cheese
¼ cup sour cream
1 ½ teaspoon finely diced onion
½ teaspoon Worcestershire sauce
Combine cheeses and let come to room temperature. Beat with electric mixer until fairly smooth. Add other ingredients and beat until fluffy.
Serve with your favorite chips or crackers. Makes 1 ½ cups.
Mary Jo Johnsrude
Wauzeka
MUFFIN MASTERPIECES RECIPE CONTEST
2011 CRAWFORD COUNTY FAIR
Youth Division
1st Place
PEANUT BUTTER HONEY MUFFINS
1 ½ cup all-purpose flour
2 ½ tsp baking powder
¼ tsp salt
½ cup brown sugar
6 tbsp melted butter
½ cup peanut butter
2 eggs, beaten
¼ cup honey
1 tsp vanilla
¼ cup milk
In a large bowl, combine flour, baking powder, salt and brown sugar. In another bowl combine melted butter, peanut butter, eggs, honey, vanilla and milk. Combine the two mixtures, pouring the liquid ingredients into the dry. Stir only until blended. Spoon into buttered muffin cups. Bake at 375 degrees for 18 – 20 minutes. Cool a minute before removing from pan.
Faith Morga
Soldiers Grove
2nd place
BLUEBERRY MUFFINS
½ cup milk
½ cup vegetable oil
1 egg
2 cups all-purpose flour
1/3 cup sugar
3 tsp baking powder
1 tsp salt
1 cup canned blueberries
¼ cup regular yogurt
Heat oven to 400 F. Grease bottoms only of 12 medium muffin cups. Beat milk, oil and egg. Stir in flour, sugar, baking powder and salt, all at once, just until flour is moistened. Add in yogurt and fold in blueberries. Divide batter among muffin cups. Sprinkle with sugar if desired. Bake until golden brown 18-20 minutes. Immediately remove from pan. 195 calories per muffin.
Coral Jones
Soldiers Grove
Adult Division
1st place
BANANA NUT ZENZERO BREAD
2 cups flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp allspice
1 tsp Mexican vanilla
2 eggs
5 Tbsp butter
¼ cup buttermilk
1 tsp lemon juice
5 large bananas
½ cup sugar
¼ tsp salt
1 cup toasted & chopped Texas pecans
½ cup candied ginger
Preheat oven to 350 degrees. Using 2 six cup muffin pans place paper liners in each pan. In a large mixing bowl, sift flour, baking powder & baking soda. Reserve. In the bowl of an electric mixer add eggs, butter, buttermilk, lemon juice, bananas, sugar, spices and salt. Mix or blend until smooth. Slowly add dry ingredients. Fold in nuts & candied ginger. Using 1.2 cup measuring cup, scoop batter into each muffin cup and bake 30 minutes or until toothpick inserted comes out clean. Zenzero is Italian for Ginger.
Allison Roberts
Eastman
2nd place
LEMON RASPBERRY JUMBO MUFFINS
2 cups flour
1 cup sugar
3 tsp baking powder
½ tsp salt
2 eggs
1 cup half & half cream
½ cup vegetable oil
1 tsp lemon extract
1 c fresh raspberries
Combine flour, sugar, baking powder & salt. In another bowl, combine eggs, cream, oil & extract; stir into dry ingredients just until moistened. Fold in Raspberries. Fill greased jumbo muffin tins 2/3 full. Bake at 400 degrees for 22 – 25 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. (16 reg. size muffin cups may be used; bake for 18-20 minutes)
Nancy Dowling
Gays Mills
3rd place
APPLE STREUSEL MUFFINS
Muffin ingredients
1 ½ cup all-purpose flour
½ cup granulated sugar
2 tsp baking powder
½ tsp sale
1/3 cup vegetable oil
2/3 cup milk
1 cup chopped apples
1 egg
Streusel Topping
¼ cup brown sugar, packed
¼ cup all-purpose flour
1 tsp cinnamon
3 Tbsp melted butter
1. In a bowl, stir together the flour, sugar, baking powder & salt.
2. In another bowl, mix together the oil, egg & milk
3. Stir the liquid ingredients into the dry ingredients just until blended. Do not over-mix.
4. Stir in the apples
5. For the streusel topping, blend together the brown sugar, flour, cinnamon and butter in mixture forms coarse crumbs.
6. Spoon muffin batter into greased or papered muffin cups. Sprinkle with streusel topping.
7. Bake at 400 degrees for 20 minutes or until muffins are lightly browned & cooked through.
Carrie Morga
Soldiers Grove
4th place
OATMEAL RAISIN MUFFINS
½ cup milk
¼ cup plain yogurt
1 egg
½ cup canola oil
½ tsp nutmeg
1 cup raisins
1 cup flour
1/3 cup sugar
3 tsp baking powder
1 cup oatmeal
¼ tsp cinnamon
½ tsp salt
Heat oven to 400 degrees. Spray 12 muffin cups with cooking spray. Beat milk, yogurt, oil & egg. Mix together flour, sugar, baking powder, salt, nutmeg & cinnamon in a separate bowl. Add all at once to milk mixture and stir until flour is moistened (batter will be lumpy). Fold in raisins. Divide batter into muffin cups. Bake until golden brown, 18-20 minutes. Remove immediately from pan. 195 calories per muffin.
Margaret Davidson
Soldiers Grove
Tuesday, June 28, 2011
Homemade Wine Contest
The Crawford County Fair will be hosting a Homemade Wine Contest at the 2011 Fair! The Contest will be held in the Whistle Stop Saloon at 6:00 pm on Thursday, July 21st. The contest is open to amateur winemakers and will have four divisions—Grape Wines, Fruit Wines, Berry Wines and Other Wines. Each division will feature three classes- dry, sweet and semi-sweet.
All entries must be submitted in transparent bottles, free of any identification of wine maker. Wines must be two years old or less. Entrants must stay to check their entries in. Entrants must state whether entries should be judged chilled or at room temperature. Chilled entries must be chilled when they arrive. Entries should be at the Whistle Stop Saloon at 5:45 pm. The general public will be invited for wine tasting as soon as judging is completed. Entrants are welcome to stay during judging. The top three wines in each class will receive ribbons.
The Whistle Stop Saloon will be serving your traditional beer selections along with a great selection of Wisconsin-brewed beers on tap! Commemorative glasses will be available for purchase and can be filled with selections of your favorite wines!
Thursday, June 23, 2011
Buckets of Blooms Contest
The Buckets of Blooms Contest is back! This year’s theme is “Country Life~ Carnival Lights.” This contest is being organized and offered by the Crawford County Master Gardeners in conjunction with the Crawford County Fair. Cash prizes of $20 for first, $10 for second and $5 for third place will be rewarded in each age division.
Rules for the contest are as follows:
· The contest is open to any 4-H club, FFA chapter, civic club, church group, family or other organization as well as any individual including garden club members and Master Gardeners. Any one under the age of 18 will be judged in the junior division, entrants over 18 will be judged in the adult division.
· A $2.00 entry fee will be charged per Bucket entered. Entrants may enter up to 5 entries. Entries will be filled out when Buckets are delivered to the Fairgrounds.
· Buckets must be brought to the grandstands at the Fairgrounds by noon on Thursday, July 21, 2011, and judging will take place at 2:00 pm. Buckets may not be removed until 4:00 pm on Sunday, July 24. Buckets may be brought to the fairgrounds from noon to 8:00 pm on Wednesday, July 20 or 8:00 am to noon on Thursday, July 21.
· Buckets will be on display anywhere on the Crawford County Fairgrounds. They will be tended and watered by Master Gardeners.
· Flowers, plants, grasses, herbs must all be real but may be grown or purchased.
· Additional accessories such as flags, plant sticks, figurines, etc. are acceptable.
· Judges will be considering best use of texture, color, originality, creativity and condition of materials.
· Other Considerations:
o Five gallon buckets, either metal or plastic, should be used.
o A drainage hole should be put in the bucket.
o Buckets may be decorated or left plain.
o Buckets must be light enough to be moved easily.
o Consider using styrofoam, packing peanuts or similar material in the bottom of the bucket to lessen the weight.
For more information, please contact Heather Moore at cctyfair@crawfordcountywi.org, or 608-326-0223 or Crawford County Master Gardener Donna Teynor.
Saturday, June 11, 2011
Taste of Crawford County
What does Crawford County taste like? Answer this question and reach more Crawford County customers at the Third Annual Taste of Crawford County! Businesses and individuals are invited to participate in this event at the 2011 Crawford County Fair. The “Taste” has grown by leaps and bounds in the last two years and it will be a stand-alone event this year!
There is no cost to participate in the Taste of Crawford County and no admission is charged! Advance registration is required. Participants should plan on samples for 200 to 250 attendees. Each participant will have use of on 48” round table. Electricity will be provided, but participants may need to provide their own extension cord. Bathroom facilities are available but kitchen facilities are not. Plates, forks, napkins and drinks will be provided by the Fair. There will also be a limited selection of Wisconsin brewed beers available for purchase!
A People’s Choice Award will be awarded at the end of the night. Don’t miss this chance to increase your customer base and get your name out to even more Crawford County consumers! The deadline to register is July 12th, 2011. For more information, contact the Fair Coordinator at 608-326-0223 (Thursdays) or at cctyfair@crawfordcountywi.org.
To enter the Taste of Crawford County! Click here!
Sunday, June 5, 2011
2011 Schedule of Events
 |
Wednesday, July 20, 2010
4:00 pm Superintendents Meeting
4:00 pm to 7:30 pm All Entries Accepted and Younger Youth Face-to-Face Judging
6:00 pm Taste of Crawford County
Thursday, July 21, 2010
9:00 am to 1:00 pm Dairy, Beef, Sheep, Swine and Goat Entries Accepted
10:00 am to 12:00 pm Indoor Entries Accepted
11:00 am Red Rooster Show and Poultry Show
1:00 pm Superintendents Meeting
1:30 pm Hippity Hop Show and Rabbit Show
2:00 pm Indoor Exhibit Judging
3:00 pm Discover 4-H
5:00 to 10:00 pm Wenzel’s Amusements- $15 Wristbands
5:00 to 7:00 pm Friends of the Fair Bingo
5:00 pm Porky Pig Pork Producer’s Show and Swine Show
6:00 pm Homemade Wine Judging and Tasting
7:00 pm Motokazie Motocross
Friday, July 22, 2010
9:00 a.m. Sheep and Goat Judging
11:00 am Master Gardener’s Presentation: Containers You Will Love
11:30 a.m. Beef Show
1:00 pm to 10:00 pm Wenzel’s Amusements Open!
1:00 pm to 5:00 pm Wenzel’s Amusements- $1.00 rides
1:00 pm to 2:30 pm Friends of the Fair Bingo
2:00 pm Art Time
3:15 p.m. Small Animals Show
3:45 pm Buffers, Soil & Water Fun! & Water Games
4:00 pm Friends of the Fair Bingo
4:00 p.m. Dog Show
5:00 pm Bingo
6:30 pm Kid’s Science Time
7:00 pm Hug-A-Hog Contest
9:00 pm Pie City Twisters
Saturday, July 23, 2010
8:30 a.m. 5K Fun Run/Walk and Kid’s Mile
8:30 a.m. Dairy Show
10:00 a.m. Master Gardener’s Presentation: Composting
10:45 am Buffers, Soil & Water Fun! & Science Time
11:30 am Bingo
12:30 pm Bake-Off: Cookie Creations
1:00 pm Cake Walk
1:00 pm to 10:00 pm Wenzel’s Amusements Open!
1:00 pm to 5:00 pm Wenzel’s Amusements- $15 Wristbands
1:00 pm to 2:30 pm Friends of the Fair Bingo
1:00 pm to 3:00 pm Land Conservation Stream Table
1:00 pm to 3:00 pm Family Resource Center Games
2:00 pm Cake Walk
2:00 pm Jessie Brown
2:45 pm Buffers, Soil & Water Fun! & Water Games
4:00-6:00 pm Pebble Pups 4-H Club Rock Show
4:00 pm Pie City Ramblers
6:00 pm Seneca Launchpad Bands: Fear No Fate and Backwards
7:30 pm Demolition Derby
10:00 pm Cardiac Radio
Sunday, July 24, 2010
*FREE GATE AND GRANDSTAND*
9:00 am First Congregational Church Service
10:00 am Llama and Alpaca Show
10:30 am The DisChords
11:30 am Bake-Off: Cheesecake Concoctions
12:00 pm Local Tractor Pull
12:00 pm Clothing Revue Style Show
12:00 pm to 1:30 pm Land Conservation Stream Table
12:00 pm to 4:00 pm Wenzel’s Amusements- $15 Wristbands
12:45 pm Prairie du Chien Park and Rec Drama Presentation
1:00 pm Bingo
2:00 pm Cake Walk
1:00 pm Kid’s Casting Contest
1:00 pm River Valley Pedal Tractor Pull
1:00 pm Country Express
2:30 pm Art Project & Discover 4-H
Saturday, July 30, 2010
10:00 a.m. Horse Show
Friday, June 3, 2011
Online Entries Made Easy
There has been a lot of confusion about online entries. Like anything else, in its initial year, there are some bugs to be worked out.
First of all, WHY did we start online entries? Well- for a few reasons-- its more convenient for exhibitors, it saves money (no gas, no stamps!) and a big one is that it saves staff hours. Someone has to input all of that information into our Blue Ribbon program so that it can print exhibit tags, judges sheets, etc. Our staff member who typically does data entry is no longer working with us (and boy, do we miss her!) so it really expedites the processes if exhibitors enter online and we can download entries, rather than inputting them!
Secondly, WHERE do you go to enter online? This is the link to the Blue Ribbon Program. This is the company website that the Fair contracts with for our entry program. (Why do we contract with them? Its so much easier on our exhibitors, superintendents and staff-- and it helps get things done FAST!) https://www.BlueRibbonFair.com/BRFairProd/BlueRibbonStart.aspx?ID=1919
Next, HOW MUCH will it cost to enter online? The exact same. $3.00 per exhibitor. If you are an open class exhibitor with more than 25 entries, you are actually saving money to enter online. How do you pay? This is a recent (today) change. Rather than debit cards, you'll be able to print an invoice and you can pay when you pick up your entry tags (at the Extension Office or at the Fair). What about your parking pass? You'll be eligible for a $5.00 parking pass when you bring in your invoice.
And finally, the big one. HOW do I enter online?
First, go to the link provided above. You will have to create an account (each exhibitor will need a separate account, but can use the same e-mail address). Select "Create New Account" and fill out the information that is asked for.
If you are entering livestock, be sure to enter your "farm name" if you are not stalling your animals with a Club or Organization.
Be sure to read and accept the terms and conditions.
Now, from here there are two ways to enter. Select “Premium Book” and you can go through each department and “Add” each item.
If you select “Quick Entries” you can type in the Department number, Class letter and Item number and it will add the items that way. My recommendation would be to highlight your items in your fair book and just go through the book and enter information that way.
When you are finished entering, “Check Out” and be sure to read and accept the Fair Rules. You’ll notice the “Online Convenience Fee.” That is your $3.00 entry fee—the same fee that you would pay if you filled out paper forms.
Dairy Exhibitors: Dairy exhibitors must enter their animal identifications online by July 10th. The reason for this is that for the past many years, we have had over 700 dairy entries. Inputting all of that information caused a lot of wasted time for everyone—it was a waste for exhibitors to enter all of the classes, it was a waste for the staff to input all of that information and print tags and judging sheets and it was a waste for the superintendents to have to track down all of the “no shows.” No one is at fault for that—it just happens sometimes that a system doesn’t work, and we all adapt to it, but it just ends up costing precious time.
So what will dairy exhibitors do, especially if they don’t know what they will show? By June 15th, all dairy exhibitors need to do is sign up for Department 1 or 101, Class 1 and Item 1. That will get your name on the “list” (Like a livestock exhibitor signing up for “Market Steer,” its mostly a placeholder.) Sometime before July 10th, exhibitors will need to go in and enter exactly what animals they are taking. When you do your entry, a bunch of information will come up—sire, dam, animal’s name, tattoo number, etc. Fill this out to the best of your ability, as this will serve as your animal identification sheet as well.
What if you sign up Susie, your spring calf and she gets hurt the day before the show? Well, you can make substitutions for a $5.00 fee. You still won’t be able to add a winter calf that day, but we can substitute. What if you sign up Susie, the spring calf, and realize that she’s actually a winter calf? As long as she is signed up, you will be able to change classes.
What about at the fair? Well, it should make check-in easier, because you won’t have to go through a huge list for just a few animals. It will make it easier for superintendents to check you in, and it will be easier during judging—no one will have to wait for animals who aren’t there. Also, when you come to get your backtag number, you’ll be able to check over your sheet and sign it to be sure that all the correct animals are on it, then sign your name and get your sheet.
Online entries sound confusing and a little difficult, but it the end, it will work out for everyone’s benefit! Good Luck!
First of all, WHY did we start online entries? Well- for a few reasons-- its more convenient for exhibitors, it saves money (no gas, no stamps!) and a big one is that it saves staff hours. Someone has to input all of that information into our Blue Ribbon program so that it can print exhibit tags, judges sheets, etc. Our staff member who typically does data entry is no longer working with us (and boy, do we miss her!) so it really expedites the processes if exhibitors enter online and we can download entries, rather than inputting them!
Secondly, WHERE do you go to enter online? This is the link to the Blue Ribbon Program. This is the company website that the Fair contracts with for our entry program. (Why do we contract with them? Its so much easier on our exhibitors, superintendents and staff-- and it helps get things done FAST!) https://www.BlueRibbonFair.com/BRFairProd/BlueRibbonStart.aspx?ID=1919
Next, HOW MUCH will it cost to enter online? The exact same. $3.00 per exhibitor. If you are an open class exhibitor with more than 25 entries, you are actually saving money to enter online. How do you pay? This is a recent (today) change. Rather than debit cards, you'll be able to print an invoice and you can pay when you pick up your entry tags (at the Extension Office or at the Fair). What about your parking pass? You'll be eligible for a $5.00 parking pass when you bring in your invoice.
And finally, the big one. HOW do I enter online?
First, go to the link provided above. You will have to create an account (each exhibitor will need a separate account, but can use the same e-mail address). Select "Create New Account" and fill out the information that is asked for.
If you are entering livestock, be sure to enter your "farm name" if you are not stalling your animals with a Club or Organization.
Be sure to read and accept the terms and conditions.
Now, from here there are two ways to enter. Select “Premium Book” and you can go through each department and “Add” each item.
If you select “Quick Entries” you can type in the Department number, Class letter and Item number and it will add the items that way. My recommendation would be to highlight your items in your fair book and just go through the book and enter information that way.
When you are finished entering, “Check Out” and be sure to read and accept the Fair Rules. You’ll notice the “Online Convenience Fee.” That is your $3.00 entry fee—the same fee that you would pay if you filled out paper forms.
Dairy Exhibitors: Dairy exhibitors must enter their animal identifications online by July 10th. The reason for this is that for the past many years, we have had over 700 dairy entries. Inputting all of that information caused a lot of wasted time for everyone—it was a waste for exhibitors to enter all of the classes, it was a waste for the staff to input all of that information and print tags and judging sheets and it was a waste for the superintendents to have to track down all of the “no shows.” No one is at fault for that—it just happens sometimes that a system doesn’t work, and we all adapt to it, but it just ends up costing precious time.
So what will dairy exhibitors do, especially if they don’t know what they will show? By June 15th, all dairy exhibitors need to do is sign up for Department 1 or 101, Class 1 and Item 1. That will get your name on the “list” (Like a livestock exhibitor signing up for “Market Steer,” its mostly a placeholder.) Sometime before July 10th, exhibitors will need to go in and enter exactly what animals they are taking. When you do your entry, a bunch of information will come up—sire, dam, animal’s name, tattoo number, etc. Fill this out to the best of your ability, as this will serve as your animal identification sheet as well.
What if you sign up Susie, your spring calf and she gets hurt the day before the show? Well, you can make substitutions for a $5.00 fee. You still won’t be able to add a winter calf that day, but we can substitute. What if you sign up Susie, the spring calf, and realize that she’s actually a winter calf? As long as she is signed up, you will be able to change classes.
What about at the fair? Well, it should make check-in easier, because you won’t have to go through a huge list for just a few animals. It will make it easier for superintendents to check you in, and it will be easier during judging—no one will have to wait for animals who aren’t there. Also, when you come to get your backtag number, you’ll be able to check over your sheet and sign it to be sure that all the correct animals are on it, then sign your name and get your sheet.
Online entries sound confusing and a little difficult, but it the end, it will work out for everyone’s benefit! Good Luck!
Wednesday, May 25, 2011
Animal Well-Being Quiz
Instructions:
All Junior Exhibitors in Departments 1 (Dairy), 2 (Beef), 3 (Swine), 4 (Sheep), 7 (Poultry) and 8 (Rabbits) are required to complete this quiz OR attend the animal well-being training on Thursday, July 21st at 2:00 pm.
To take this quiz, "Comment" on this blog post and begin your comment with your FIRST and LAST names and e-mail address. Each exhibitor should post their own comment-- comments with answers for more than one exhibitor will not be accepted. Then list the question number (1-10) and the letter of the correct answer next to the question number. 60% is a passing score. You will be notified via e-mail if you do not pass. Comments are private, so no one other than the moderator will see your name, e-mail address or scores.
If you have any questions, please e-mail Heather at cctyfair@crawfordcountywi.org.
1. A fair-goer approaches you and asks you why your steer doesn't have water in front of him. He becomes angry and challenges your every response. He begins to yell that your steer needs water infront of him at all times and ignores you when you tell him that the steer is offered water regularly. You are beginning to feel uncomfortable. What should you do?
a.) Begin shouting back at the fair-goer to get your point across and make him listen to you.
b.) Call him an idiot and walk away.
c.) Politely direct him to talk to a parent or leader. If none are available, send him to the Fair Office to speak with a Fair Board member or the Fair Coordinator. Then remove your self from the situation.
d.) Allow the man to water your steer if he thinks the steer is soooo thirsty.
2. A mother with two young children would is asking you questions about your dairy cow. She seems genuinely interested in what you are saying. She asks if her children can pet your cow. What should you do?
a.) Let the kids run up to the cows and pet them. They probably won't get kicked.
b.) Thank the mother for her interest in your project, but suggest that she visit the petting zoo so the children can pet a calf.
c.) Tell the mother that you don't have time for her little brats. The demolition derby is starting soon.
d.) Ignore her.
3. Every animal exhibitor must participate in the herdsmanship contest this year at the Fair. Why is the herdsmanship contest at the Fair important?
a.) It isn't. It's the just the Fair Coordinator's way of giving us more work to do.
b.) So we can win prize money.
c.) To ensure that our animals look their best and exhibitors put their "best foot forward" to the consumers who will visit our animals at the fair.
d.) It isn't and I'm not going to participate.
4. When is it appropriate to hit your animals at the fair?
a.) Never.
b.) Only when you are really, really mad.
c.) Only once or twice to change their attitude.
d.) Only as often as you do at home.
5. A fitting chute is an excellent tool to use while you are working with your animal. What is the proper protocol for using fitting chutes at the fair?
a.) Use the fitting chute to block the aisles in the barn so that fair-goers can't bother you during high-traffic times of the day. Its okay to take frequent breaks, and its okay to leave your animal in the chute for a long period of time.
b.) Fitting chutes should be used outside of barns in full view of fair visitors. Animals should be tied tightly, possibly using an nose lead. All fitting work should be done at the fair. It is okay if the animal is in full sun while in the fitting chute.
c.) Most clipping should be done at home. Fitting chutes should be used in low traffic areas (such as the back of the beef barn or the upper side of the closed dairy barn-- not in the side of the barn toward the midway or in the old livestock show ring). Animals should never be left unattended in fitting chutes. Fitting should be done during low-traffic times, such as early morning or laste at night.
d.) The Fair is about having fun. Do what ever you want with your chute and pay more attention to your friends than to your animal!
6. Where should extra tack, feed, pitchforks, pails, bedding and other show supplies be stored?
a.) In the pens with the animals so they are close.
b.) Out of sight and reach of fair-goers and animals.
c.) In empty pens or stalls.
d.) Extra supplies aren't needed at the fair. Animals should have all the feed and bedding they need on the first day.
7. Which of these groups is an animals well-being group, NOT an animal rights group?
a.) Professional Dairy Producers of Wisconsin
b.) People for the Ethical Treatment of Animals (PETA)
c.) The Humane Society of the United States
d.) Animal Liberation Front
8. What are the five things to remember when talking to consumers about your animal project?
a.) Peppy, Lie, Assertiveness, Positive, Polite
b.) Polite, Honestly, Short, the Customer is always right, Enthusiasm
c.) Enthusiam, Lie, Aggresiveness, Style (be yourself!), Short
d.) Style (be yourself!), Honesty, Assertiveness, Positive, Enthusiasm
9. Which of the following is the definition of animal well-being?
a.) Caring for animals in a manner that ensures kindness, prevents cruelty and minimizes suffering.
b.) Treating animals as if they have equal rights with humans.
10. Which of the following is the definition of animal rights?
a.) Caring for animals in a manner that ensures kindness, prevents cruelty and minimizes suffering.
b.) Treating animals as if they have equal rights with humans.
All Junior Exhibitors in Departments 1 (Dairy), 2 (Beef), 3 (Swine), 4 (Sheep), 7 (Poultry) and 8 (Rabbits) are required to complete this quiz OR attend the animal well-being training on Thursday, July 21st at 2:00 pm.
To take this quiz, "Comment" on this blog post and begin your comment with your FIRST and LAST names and e-mail address. Each exhibitor should post their own comment-- comments with answers for more than one exhibitor will not be accepted. Then list the question number (1-10) and the letter of the correct answer next to the question number. 60% is a passing score. You will be notified via e-mail if you do not pass. Comments are private, so no one other than the moderator will see your name, e-mail address or scores.
If you have any questions, please e-mail Heather at cctyfair@crawfordcountywi.org.
1. A fair-goer approaches you and asks you why your steer doesn't have water in front of him. He becomes angry and challenges your every response. He begins to yell that your steer needs water infront of him at all times and ignores you when you tell him that the steer is offered water regularly. You are beginning to feel uncomfortable. What should you do?
a.) Begin shouting back at the fair-goer to get your point across and make him listen to you.
b.) Call him an idiot and walk away.
c.) Politely direct him to talk to a parent or leader. If none are available, send him to the Fair Office to speak with a Fair Board member or the Fair Coordinator. Then remove your self from the situation.
d.) Allow the man to water your steer if he thinks the steer is soooo thirsty.
2. A mother with two young children would is asking you questions about your dairy cow. She seems genuinely interested in what you are saying. She asks if her children can pet your cow. What should you do?
a.) Let the kids run up to the cows and pet them. They probably won't get kicked.
b.) Thank the mother for her interest in your project, but suggest that she visit the petting zoo so the children can pet a calf.
c.) Tell the mother that you don't have time for her little brats. The demolition derby is starting soon.
d.) Ignore her.
3. Every animal exhibitor must participate in the herdsmanship contest this year at the Fair. Why is the herdsmanship contest at the Fair important?
a.) It isn't. It's the just the Fair Coordinator's way of giving us more work to do.
b.) So we can win prize money.
c.) To ensure that our animals look their best and exhibitors put their "best foot forward" to the consumers who will visit our animals at the fair.
d.) It isn't and I'm not going to participate.
4. When is it appropriate to hit your animals at the fair?
a.) Never.
b.) Only when you are really, really mad.
c.) Only once or twice to change their attitude.
d.) Only as often as you do at home.
5. A fitting chute is an excellent tool to use while you are working with your animal. What is the proper protocol for using fitting chutes at the fair?
a.) Use the fitting chute to block the aisles in the barn so that fair-goers can't bother you during high-traffic times of the day. Its okay to take frequent breaks, and its okay to leave your animal in the chute for a long period of time.
b.) Fitting chutes should be used outside of barns in full view of fair visitors. Animals should be tied tightly, possibly using an nose lead. All fitting work should be done at the fair. It is okay if the animal is in full sun while in the fitting chute.
c.) Most clipping should be done at home. Fitting chutes should be used in low traffic areas (such as the back of the beef barn or the upper side of the closed dairy barn-- not in the side of the barn toward the midway or in the old livestock show ring). Animals should never be left unattended in fitting chutes. Fitting should be done during low-traffic times, such as early morning or laste at night.
d.) The Fair is about having fun. Do what ever you want with your chute and pay more attention to your friends than to your animal!
6. Where should extra tack, feed, pitchforks, pails, bedding and other show supplies be stored?
a.) In the pens with the animals so they are close.
b.) Out of sight and reach of fair-goers and animals.
c.) In empty pens or stalls.
d.) Extra supplies aren't needed at the fair. Animals should have all the feed and bedding they need on the first day.
7. Which of these groups is an animals well-being group, NOT an animal rights group?
a.) Professional Dairy Producers of Wisconsin
b.) People for the Ethical Treatment of Animals (PETA)
c.) The Humane Society of the United States
d.) Animal Liberation Front
8. What are the five things to remember when talking to consumers about your animal project?
a.) Peppy, Lie, Assertiveness, Positive, Polite
b.) Polite, Honestly, Short, the Customer is always right, Enthusiasm
c.) Enthusiam, Lie, Aggresiveness, Style (be yourself!), Short
d.) Style (be yourself!), Honesty, Assertiveness, Positive, Enthusiasm
9. Which of the following is the definition of animal well-being?
a.) Caring for animals in a manner that ensures kindness, prevents cruelty and minimizes suffering.
b.) Treating animals as if they have equal rights with humans.
10. Which of the following is the definition of animal rights?
a.) Caring for animals in a manner that ensures kindness, prevents cruelty and minimizes suffering.
b.) Treating animals as if they have equal rights with humans.
Wednesday, February 2, 2011
Fairest of the Fair Gala
Slick Flick Black Birthday
Shutterfly has unique birthday invitations for every age and occasion.
View the entire collection of cards.
Sunday, January 23, 2011
Fairest of the Fair!
Fairest of the Fair
Country Life ~ Carnival Lights
Fair Ambassador
The purpose of the Crawford County Fairest of the Fair is to serve as a year-round ambassador for the Crawford County Fair. The Fairest of the Fair will fulfill the duties and strive to reach the goals as set by the Crawford County Fair Board. The Fairest will promote attendance and sponsorship of the fair and exhibition at the fair, focusing on such aspects as agriculture and youth involvement in the fair.
Eligibility:
® Must be 17 years of age or over
® Must have a genuine interest in promoting the Crawford County Fair
® Contestants may be male or female
Expectations:
Duties of the Fairest of the Far will be to promote attendance and sponsorship of the fair and exhibition at the fair.
These goals may be achieved by:
® Attending community events such as the Dairy Breakfast, community festivals, parades and other requested events
® Speaking to youth groups, including 4-H clubs, scout troops, FFA Chapters, etc.
® Speaking to adult groups promoting sponsorship of the fair
® Preparing a monthly column to be included in various county publications
® Prepare radio spots promoting the fair
® Attending Fair Board meetings when available
The Fairest should be present all days of the fair and will be responsible for helping in various ways including: attending the judging, the Meat Animal Auction, grandstand events, etc. The Fairest is also responsible for organizing off-season events for the Fairest and Future Fairests.
The Fairest should also exhibit at the fair the year of the competition and the year of his/her reign. A scrapbook or display should also be prepared and displayed at the fair.
The Fairest must represent Crawford County
If all expectations are met, the Fairest will receive a $250 cash prize at the completion of his/her reign.
Judging:
® Candidates will receive interview times and instructions after applications are received.
® Candidates will also be asked to prepare 30 second radio ad and column to include in area publications on the theme of the fair, “Country Life ~ Carnival Life.”
® Coronation will be held Saturday, March 19, 2011 at the Lakeview Marina in Prairie du Chien
® Candidates will be interviewed by a panel of three judges
® Candidates will be interviewed by a panel of three judges
® Attendants will be chosen at the discretion of the judges and the Fairest committee
To Enter:
Prepare a resume and answer the following questions: What is your current involvement in the Crawford County Fair? What assets do you possess that would make you a good representative of the Crawford County Fair? Why do you want to serve as the 2011 Crawford County Fairest of the Fair?
Return by February 25, 2011 to: Crawford County Fair, 225 N. Beaumont Street Suite 240, Prairie du Chien , WI 53821
Hillary Bark, 2010 Crawford County Fair, Amanda Dudenbostel, 2009 Fairest of the Fair and Elizabeth Dennis, 2008 Fairest of the Fair.
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