2013 MAIN STREET MARSHFIELD FARMERS’ MARKET
The Main Street Marshfield Farmers’ Market caters to Wisconsin-made and grown plants, flowers, produce, baked goods, foods, and crafts including but not limited to natural and certified organic products.

MARKET SCHEDULE: Tuesdays, 9:00 am – 1:00 pm, June 18 through September 24, 2013.

MARKET LOCATION: Pick ‘n Save parking lot on the 700 block of South Central Avenue (across from City Hall).

VENDOR REGISTRATION: To participate with a reserved spot, the Vendor Registration Form (enclosed) must be received prior to the start of the market day if you wish to participate.

Tenth Annual Hub City Days
Hub City Days is entering it's 10th year! Help us celebrate!

Kicking off the festivities on July 26th will be the outdoor movie at dusk right on Central Avenue! Stay tuned for the movie title.

July 27th brings an entire day of events: Duathlon, pork cook-off, BrewFest, beer garden, food vendors, arts/craft vendors, and not to mention live music! Relentless will be playing from 3pm-7pm, and Separate Ways will be playing from 7:30pm-11pm.

Downloads:
-- Crafter/Artist Letter PDF
-- Crafter/Artist Vendor Reply Form PDF
-- Hold Harmless Agreement PDF

2013 Hub City Days Bragging Rights Cook-Off Contest
Bring your cooking gear to Hub City Days and compete for the bragging rights to the best pork around!]

Contest Rules:

All contest participants cooking spaces will be located on Central Avenue Just South of the 2nd Street Intersection in Predetermined Cooking Spaces

1.Each team will consist of a chief cook and as many assistants as the chief cook deems necessary. Each team will provide a pit/pits to be used exclusively by that team within the team’s assigned cooking space. The use of a single pit (cooking device) by more than one team is not permitted. All seasoning and cooking of the product shall be done within the confines of the team’s assigned cooking space.

2.No cooking of any kind may begin until meat has been distributed by the Hub City Days Committee (HCDC). Barbecue is defined by the HCDC as uncured meat, prepared on a wood or charcoal fire, basted or not as the cook sees fit. All meat must start out raw. Pork Ribs and Chicken Thighs will weigh approximately three (3) lbs. Pork & Chicken must be cooked (bone in or bone out) in its entirety (may not be parted). Parboiling and/or deep frying competition meat is not allowed.

3.ALL competition meats will be made available between the hours of 7:00 a.m. and 11:00 a.m. the day of the contest by the HCDC. Once meat has been distributed, it must not leave the contest site. The Health Department requires that the following holding conditions must be met:After cooking, meat must be maintained at a minimum temperature of 140 degrees F.

4.Contestants must provide all needed equipment and supplies except as arranged for in advance. Electrical service will be made available as needed.

5.Pits, cookers, grills, smokers, etc., may not exceed the boundaries of the team’s assigned cooking space.

6.Fires must be of wood, pellets, or charcoal. Pellet smokers are allowed. No electric or gas grills permitted. Propane permitted as fire starter only. Electric accessories such as spits, augers, or forced draft are permitted.

7.No open pits or holes are permitted. Fires may not be built on the ground.

8.It is the responsibility of the contestant to see that the team’s assigned cooking space is kept clean and policed following the contest. All fires must be put out, and all equipment removed from the site. It is imperative that clean-up be thorough.

9.Advanced calling for an item is not required. The posted deadline for Chicken entries is 2:00 p.m. and Pork Ribs at 3:00 p.m., plan to submit it then. Entries will be judged only at these times. The allowable turn in time will be ten (10) minutes before to five (5) minutes after the posted time with no exceptions. Turn-Ins will be at the Main Street Marshfield office 139 South Central Avenue.

10.Each contestant MUST submit at least six (6) separated portions of meat in a container. If meat is not presented in such a manner and the judge not having meat to taste, will judge TASTE and TENDERNESS as one (1). All APPEARANCE scores will be changed to one (1) for that entry only. This in no way will penalize the other contestants who have properly submitted their entry.

11.HCDC allows for blind judging only. Entries will be submitted in an approved HCDC numbered container provided by the contest organizer. The number must be on the top of the container at turn in. Entries will be judged by a judging team (a minimum of six (6) judges). Entries are scored in areas of APPEARANCE, TENDERNESS/TEXTURE and TASTE. The scoring system is from 9 (Excellent), to 2 (Bad). All numbers between two and nine may be used to score an entry. 6 is the starting point.

12.Garnish is optional.

13.The following miscellaneous cleanliness and safety rules will apply:

A.No use of any tobacco products while handling meat. B.Cleanliness of the cook, assistant cooks and the team’s assigned cooking space is required. Shirt and shoes are required to be worn.

17. The decision and interpretations of the HCDC Rules and Regulations are at the discretion of the HCDC Representatives at the contest. Their decisions and interpretations are final.