Advance registration is REQUIRED FOR ALL FIRST TIME EXHIBITORS. Advance entry is encouraged for all other items so that entry tags can be made available to you prior to the fair. It is recommended that you pick up your tags at Fair Office Saturday and Sunday prior to the fair, thereby saving you time on entry day. No items accepted prior to entry day.
Please send or e-mail your entry forms by July 20th so tags can be prepared in advance. You will then be able to pick up your tags at the Fair office on Sunday prior to the fair. After July 20th, entry forms can be dropped off at the fair office, however; tags will not be available for these entries until entry day on Tuesday. Livestock entries must be received by July 14th to insure receipt of premium check at conclusion of the fair.
Please enter all intended exhibits - exhibits not brought can be deleted on entry day. Entries added on entry day will have to wait for their tags to be prepared.
Entry day and time for Dry Goods Divisions will be Tuesday, July 23rd from Noon - 7 pm
Judging is Wednesday, July 24th - Open Class Building will be closed at this time ~ Building open to the public at 6pm
Entry Fees: Dairy and Beef $5 per lot – Beef entry is by advance entry only and must be received by July 14th Sheep $2 per lot Jackpot Market Steers $5 Swine $5 Dry Goods – NO FEE
Submit Entry Forms By:
Mail: Isanti County Fair Open Class PO Box 313 Cambridge, MN 55008 OR
Questions or Concerns? Please Call: Dry Goods: Donna Kidrowski 763-234-4190 Livestock: Beef Cattle ~ Beth Sorenson 763-202-3858 Livestock: Dairy Cattle ~ Jenni Skiba 612-756-2838 Livestock: Sheep ~ Nick Carlson 763-439-4476 Livestock: Swine ~ Erik Wentworth 763-245-7431
2019 Isanti County Fair Premium BookALL DEPARTMENT LISTINGS BELOW ARE AVAILABLE IN PRINTABLE PDF FORM - CLICK EACH DEPARTMENT TO SEE LISTING PRINT THE ENTIRE BOOK CLICK HERE Table of Contents General Rules Open Class Entry Form Livestock Entry Form - All Departments - Universal Form Fruit and Vegetable Prep Suggestions Fresh Preserving Award Information Homemade Beer and Wine Specifications Open Class Contests