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 15th so tags can be prepared in advance. You will then be able to pick up your tags at the Fair office on Saturday and Sunday prior to the fair. After July 16th, 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 15th 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 21st from Noon - 7 pm
Judging is Wednesday, July 22nd - Open Class Building will be closed to the public at this time
Entry Fees: Dairy and Beef $5 per lot – Beef entry is by advance entry only and must be received by July 15th Sheep $2 per lot Jackpot Market Steers $5 Swine $5 Dry Goods – NO FEE
Submit Entry Forms By:
Mail: Isanti County Fair Open Class 3101 Highway 95 NE Cambridge, MN 55008 OR
Email: email@example.com OR
Fax: 763-689-8501 - Dry Goods Entry Forms Only
Questions or Concerns? Please Call: Dry Goods: Sandy Stamm ~ 651-674-8860 Livestock: Beef Cattle ~ Bryce Sorenson 763-444-5638 Livestock: Dairy Cattle ~ Dana Engquist 763-689-1706 Livestock: Sheep ~ John Engblom 763-444-9347 Livestock: Swine ~ Ron Collins 763-444-6945
2015 Isanti County Fair Premium BookALL DEPARTMENT LISTINGS BELOW ARE AVAILABLE IN PRINTABLE PDF FORM - CLICK EACH DEPARTMENT TO SEE LISTING 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