How to Enter
After determining Department, Class and Lot number of the exhibit, fill out an entry form. Make sure to read the rules and other entry criteria for your entry type in the categories below (Livestock or Non-livestock).
1. Enter Online by using our new Online Forms.
LIVESTOCK Entry Form - https://forms.gle/SPkZYpTe3TLYBJnA7
NON-LIVESTOCK Entry form - https://forms.gle/EVv1Je14Y9maBy8J6
2. In Person prior to the fair at the times specified in the category for your type of exhibit.
Livestock Sunday 4-7pm
Non-Livestock Sunday 4-7pm, Monday 4–7 pm, Tuesday 2–7pm, Wednesday 7–9 AM
3. By Mail, completed entry forms sent to:
Cass County Ag Association
PO Box 428
Pine River, MN 56474
Make sure to send it in early, as Forms MUST BE Received in the mail by Saturday June 20 to meet the deadline.
CCAA reserves the right to limit entries based on available space.
Entries may be closed at any time if capacity is reached.
OPEN CLASS – NON-LIVESTOCK
One entry per lot per exhibitor.
$2 per lot, with a $1 per lot discount for every entry pre-registered by 7pm on June 21st.
Preregister to save money and time when you dropoff!
Entry Registration and Dropoff Times.
The Fair Office will be open:
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Sunday, June 21: 4-7pm
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Monday, June 22: 4–7 PM
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Tuesday, June 23: 2–7 PM
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Wednesday, June 24: 7–9 AM
Flowers and perishable entries should be brought in on Wednesday morning. from 7–9 AM for optimal freshness.
All items must be made, produced, or raised by the exhibitor within the past 12 months unless otherwise specified.
All Entries include Cass County Ag Asso. Membership.
Exhibits must stay in place until release time of 8am Sunday, or forfeit all premiums. Premiums will be available at release time.
Fair management is not responsible for loss or damage to exhibits.
OPEN CLASS LIVESTOCK
Due to Spacing, All animals must be Preregistered by Sunday, June 21st 7pm. Absolutely no exceptions.
$5 per lot entry fee. Entry includes CCAA Membership. One entry per lot per person.
Animals shown in 4-H may not be entered in open class.
Arrival & Registration
Check-in at Fair office before heading to the barns for vet checks on Tuesday 6-9pm or Wed. 6-9am, with all animals in place by 9am Wednesday.
All entries must meet MN Board of Animal Health regulations. All Sheep/goats need USDA Scrapie/Flock tags.
Registered animals must have documentation available upon request.
Open Class Animals must remain in their stalling area until they are released at 8am Sunday, Early departures will forfeit premiums. Premiums will be available in office at checkout time.
CCAA is not responsible for loss, injury or theft.
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Classes and Lot information is in Premium Book and in Online Entry Forms
Horticulture Entry Suggestions
To assist the gardener in selecting and preparing the vegetables for exhibit, the following suggestions are made. Uniform size, shape, color, free of insects, disease and mechanical damage.
Beets, Carrots, Parsnips, Turnips, Rutabagas- Root crops should be uniform and not pithy or coarse in texture. Tops trimmed off 1-1/4 inches above crown. Side roots trimmed off inches above crown. Side roots trimmed off but not the tap root. Clean by brushing.
Broccoli- Heads should be dark or purplish green and compact. Avoid yellow flowers in head. Stems cut about 5 inches from top of head.
Cabbage-Stems cut about ½ inch below the head. Remove blemished or broken leaves. Leave 1 or 2 wrapper leaves.
Cauliflower- Head should be white, purple, yellow, compact and free of small leaves and ricy texture. Stems cut so as to leave 4 to 6 leaves. Outer leaves trimmed to 1-2 inches above the white head. Use soft bristled brushed to remove dirt.
Cucumbers- Pickling or Slicing. Pickling should be 3-5 inches long. Specimens should be same stage of maturity and uniform in size, shape and color.
Kohlrabi- Roots removed just below the ball. Remove all but the upper 4-6 leaves. Select specimens that are uniform, medium size and not hard or woody. Skin should be easily punctured by thumbnail. They should be clean but not washed.
Storage Onions – Have specimens uniform. The neck should be small. Do not peel to give slick appearance. Only such outer scales that are broken or discolored should be removed. Small basal roots should be left intact by trimmed to a uniform length of ½ inch. Wipe or brush but do not wash.
Green Onions- Peeled roots, trimmed tops, cut uniform 6-8”.
Potatoes – should be uniform in size, shape and color. Avoid specimens with defects or disease. Carefully brush to clean.
Rhubarb – Select specimens that are straight, uniform and unblemished. Stalks should be ulled from plant, not cut. Trim the leaf blade to about one inch above the stalk.
Snap Beans and Snap Peas – Harvest before constrictions appear between seeds, when seeds are about half grown. Pods should be wiped clean but not washed. Leave stems attached.
Summer squash or zucchini- Select specimens that are uniform in size, shape and color. Leave about 1-2 inches of stem and wipe fruits clean.
Winter Squash and Pumpkins- Fruits should be uniform in size, shape and color and free of defects. Leave stems attached to the fruits.
All Greens- Select plant that are fresh crisp and have bright green leaves. Trim diseased and broken leaves on the outside until the color is uniform.
Tomatoes- Select fruits uniform in size and color. Fruit should be free of cracks or blemishes.
Herbs- Should display with roots and flower free. Minimum of 4 in a bunch if keeping roots displayed in water.