June 17 - 21, 2024

Days
Hours
Minutes

2024 4-H AND COMMUNITY FAIR
FAMILY ARTS
EXHIBITS

GUIDELINES

  1. Exhibits must be entered on Saturday, June 15, from 9:00a.m. to 11:30a.m. Flower show e n t r i e s is on Wednesday, June 19. Flowers may be entered from 9:00a.m. to 10:55a.m. with CLOSED JUDGING at 11:00 a.m.
  2. Exhibits are open to all Dearborn County residents. Professionals are excluded.
  3. All exhibits must have been made during the past year, except quilts which must have been made during the past 5 years.
  4. Each exhibit must have a separate entry tag.
  5. Only one entry per class per section.
  6. Blue, red or white ribbons will be awarded in each division. A Champion purple ribbon will be awarded to each department.
  7. All pictures, wall hangings, door decorations, etc., must be ready for hanging. Photographs are to be mounted on a solid back or can be matted, and must be ready for hanging.
  8. All food items must be entered in a firm, non-returnable container, with your name, the name of your entry, and recipe directions on a recipe card.
  9. NO ALCOHOL.
  10. A portion of each baked product will be kept for exhibit. The remaining portion must be picked up between 1 :30- 2:00 p.m. on Saturday, June 15. Any item left after 2:00p.m. become the property of the Dearborn County Fair Board.
  11. Release date is Friday, June 21, 8:00-10:00p.m. and Saturday, June 22, 7:00-8:00a.m. no exceptions. Please make arrangements to pick up items at this time. We will not be responsible for exhibits not picked up.
  12. NO EARLY RELEASE. EARLY RELEASE WILL RESULT IN FORFEITURE OF ANY RIBBONS.
  13. ALL EXHIBIT ITEMS NOT CLAIMED BY JULY 4 WILL BE DONATED TO LOCAL CHARITIES.
  14. We will make every effort to keep your project clean and safe. Dearborn County Fair Board will not be responsible for loss or damage of exhibits. Security is provided.
  15. If you wish to make an entry into the 2024 State Fair, you are responsible for making your own entry by July 1, 2024. You will need to check with the Extension Office for details. The office number is 926-1189.
  16. For food competitions: Filling, frosting, glazing, pie filling, and meringue, (whether uncooked or cooked) are not permitted to contain cream cheese, sour cream, heavy cream, or whipped cream as the nature of these products increases the moisture content and water activity of the food. Foods with a higher moisture content and water activity can be ideal growing conditions for food borne pathogens, even if the ingredient is part of a batter and baked. Additionally, raw milk, raw milk products or uncooked eggs/egg whites are not permitted. Eggs/egg whites that have been cooked to 160oF (i.e.
    pasteurized or included as part of a batter and baked) are acceptable. No home-canned fruits, vegetables, or meats are permitted in products. Recipes must be provided that show which ingredients were used in each part of the product. Contestants should carefully wash their hands and make sure that their hands do not have any open cuts before preparing foods. Contestants should not be preparing food exhibits for competition within 48 hours of recovering from any illness. Whenever possible, baked products should be transported and stored in chilled coolers (41oF). Judges and individuals who will consume products from county and state competitions should be informed that they are at risk for foodborne illness since the established policy cannot guarantee that an entry which may be a “potentially hazardous food” has been properly prepared or handled before, during or following the competition. Tasting of a food product is solely at the discretion of the judge. Judges are NOT to taste any low-acid or acidified preserved food, like green beans or tomato products, and are discouraged from tasting any other home preserved food. Consumers of competitive food exhibits being sold at auction or used for hospitality purposes should be notified they could be at risk for foodborne illness since the established policy cannot guarantee that an entry which may be a
    “potentially hazardous food” has been properly prepared or handled before, during, or following the competition.

Exhibit Hall Hours

  • Saturday, June 15-Closed for entry, judging & set-up
  • Sunday-Closed.
  • Monday-Immediately following Opening Ceremony-close 10:00 p.m.
  • Tuesday- 10:00-10:00
  • Wednesday- 9:00-10:00
  • Thursday-10:00-10:00
  • Friday- 10:00-7:00 (project release 8:00-10:00pm)
  • Saturday-Closed (Project release 7:00-8:00am)

Exhibit Rules
(PDF)