Foods & Nutrition

Welcome to the Green County 4-H Foods & Nutrition webpage!  Here you will find the upcoming dates for workshops & events with details and registration paperwork if needed.  You will also find resources you can access for the Foods & Nutrition & Foods Preservation projects.  Listed near the bottom are the 4-H Foods Committee Members.

Our 4-H Foods Committee is working hard to plan and lead great workshops for youth this year! These workshops are open to 4-H Foods & Exploring Project members in 3rd grade and older. We will also host a Cloverbud workshop for members 5K – 2nd grade. These workshops are available for FREE, with all supplies provided by the 4-H Foods Committee.  Advanced registration is required for each workshop, so that the committee can properly prepare.

#1 – Foods Workshop

  • When: Tuesday, February 6th, 2024 from 5:00pm – 7:00pm
  • Where: Monroe Methodist Church – 2227 4th Street, Monroe, WI
  • Who: This workshop is meant for 3rd-6th grade 4-H members.
  • 3rd-4th graders will be making homemade pudding, cornbread, and deviled eggs. 5th-6th graders will be making a meal in a bowl, and unbaked bars. 
  • Registration to close 2/1/24.

#2 – Foods Workshop

  • When: Tuesday, February 13, 2024 from 5:00pm – 7:30pm
  • Where: Monroe Methodist Church – 2227 4th Street, Monroe, WI
  • Who: This workshop is meant for 7th-12th grade 4-H members.
  • 7th-9th graders will be making a baked dessert bar and soup. 10th-12th graders will be making yeast rolls and a pot pie. 
  • Registration to close 2/8/24.   

#3 – Cloverbud Workshop

  • When: Saturday, March 2, 2024 from 10:00am – 10:30am
  • Where: Green County Justice Center (2841-6th Street, Monroe, WI)
  • Who: This workshop is meant for 4-H Cloverbud members (5K – 2nd Grade)
  • Cloverbuds will be decorating a cookie and reading a book. Members can take the cookie home with them as well.
  • *Parent/Guardian is asked to stay for this workshop.
  • Registration Due: 2/26/24

#4 – Cake Decorating Workshop

  • When: Saturday, April 6th, 2024 – 10:00am – 12:00pm
  • Where: Green County Justice Center (2841-6th Street, Monroe, WI)
  • Who: Beginner, Intermediate, & Advanced 4-H members.
  • Registration Due: 4/1/24
  • Beginners will be working on a 1 layer cake and copying a pre designed cake to work on frosting and techniques. Intermediate and advanced will be working on a 2 layer cake.

County Fair Cake Auction Decorating

Join the 4-H Foods Committee for their annual cake auction decorating day! Each cake will be auctioned off at the Green County Fair 4-H Cake Auction! This year, all cakes will be “Country Christmas themed “, to match the County Fair theme. Members can bring their own supplies if they’d like. Food committee will provide cake, frosting, and limited supplies.

  • When: Saturday, July 6, 2024 – 10:00am – 11:30am
  • Where: Green County Justice Center (2841-6th Street, Monroe, WI)
  • 12 spots are available to decorate cakes

Please also note there are two County Fair Foods Department events that are rapidly approaching – Foods Revue & Cake Revue. These events will be open to 4-H members in the Foods & Exploring Projects and youth from other Green County youth organizations with an aligned educational purpose.  Below is information about these events to assist you with your planning…

County Fair Foods Revue — Saturday, February 24th, 2024 1:00pm at the Green County Justice Center

  • Rules
    • Exhibitors must register for this contest by February 16, 2024
    • Limit of 2 entries per member (Class E-H)
    • Grades are as of January 1st of the exhibit year.
    • Entries must be submitted online with your regular Green County Fair entries in order to receive premium.
    • Be prepared to explain to the judge and others why you chose the food that your did and how you prepared the food, including what ingredients and equipment you used.
    • Classes G & H should bring a place setting (which includes a placemat or tablecloth, napkin, silverware, plate and glassware) PLUS bring a centerpiece.
    • Classes E & F ONLY: Bring a place setting, which includes a placemat or tablecloth, napkin, silverware, plate and glassware. Do NOT bring a centerpiece.
    • Provide a written menu for a meal which includes the dish you made.
    • Using a place or table setting is required as part of a Foods Revue exhibit. Please read the place setting expectations specific to your grade category. Your place setting should be setup so that it is facing the judge. Set up your display at the Food Revue with NO HELP FROM PARENTS OR LEADERS.
    • The exhibitor should make every effort to maintain food safety standards prior to serving the food (keep hot foods hot and cold foods cold). The judge reserves the right to decide whether to sample a food as part of the judging process.
    • All food exhibits MUST bring a copy of the exhibit recipe to the Foods Revue event. Recipes should be printed neatly or typed on one side of paper or cards.
    • Paper or plastic place settings are allowed in lots 20-23
  • Classes:
    • CLASS E – FOODS REVUE, Gr. 3-4 – Conference Judging
      • 20. Mini Pizzas (size: 3-6 inch) – plate of 2 any toppings
      • 21. Homemade cooked pudding (two ½ cup servings)- any flavor
      • 22. Deviled eggs – plate of 3
    • CLASS F – FOODS REVUE, Gr. 5-6 – Conference Judging
      • 23. Any Main Dish Salad (bring whole salad, with one serving presented)
      • 24. Quiche
      • 25. Meal in a bowl (must contain a protein, vegetable, and a whole grain)
    • CLASS G – FOODS REVUE, Gr. 7-9 – Conference Judging
      • 26. Homemade Soup of any kind (bring at least 1 quart of soup, with one serving presented)
      • 27. Grazing board (only lot 27 exempt from Class G place setting rule) – at least 5 items, with at least 3 made from scratch (may include dips). Examples: breakfast, appetizer, or dessert boards
      • 28. Family favorite main dish meal (bring whole main dish, with one serving presented)
    • CLASS H – FOODS REVUE, Gr. 10 & up – Conference Judging
    • 29. Double crusted Pot Pie-any protein (bring whole pie, judge will instruct when to cut and serve)
    • 30. Lasagna – (any type of protein, vegetarian, or breakfast) served in a 9”x13” pan (bring entire pan, judge will instruct when to cut and serve)
    • 31. Charcuterie board – (only this lot 31 exempt from Class H place setting rule above) – at least 10 items, with at least 5 made from scratch (may include dips). Examples: breakfast, appetizer, tailgating or dessert boards
    • 32. Any main dish prepared with a pressure cooker or instant pot (bring entire main dish, with one serving presented)
Registration for the Green County Fair Foods Revue will be available soon.

County Fair Cake Revue – Saturday, April 13th, 2024 – 1:00pm at the Green County Justice Center

  • Rules:
    • Exhibitors must register for this contest by April 5, 2024
    • Must decorate cakes and cookies. (Please – NO styrofoam)
    • All decorations and supports MUST be edible
    • Cakes must be frosted by the youth.
    • Limit of 2 entries per exhibitor (Class A-D)
    • Grades are as of January 1st of exhibit year
    • Entries must be submitted online with your regular Green County Fair entries in order to receive premium.
  • Classes:
  • CLASS A – CAKE REVUE, Gr. 3-4 – Conference Judging
    • 1. Decorated cookies (plate of three)
    • 2. Decorated cupcakes (plate of three)
    • 3. Any other single layer cake up to 9” – do your own thing. All toppings must be edible (candy, coconut, chips, nuts, etc.) Can use frosting or fondant.
  • CLASS B – CAKE REVUE, Gr. 5-6 – Conference Judging
    • 4. Decorated single layer mini cakes with the same theme (plate of 3). Mini cakes are either 3” or 4” in diameter and not large cupcakes.
    • 5. Bunt Cake (frosted or unfrosted)
    • 6. Character cake from a mold – decorated with a star tip.
  • CLASS C – CAKE REVUE, Gr. 7-9 – Conference Judging
    • 7. Create your own 3D cake not from molds.
    • 8. Any holiday themed cake – think outside the box.
    • 9. Cake covered and decorated with fondant
  • CLASS D-CAKE REVUE, Gr. 10 and up – Conference Judging
    • 10. Two tier cake, round or square, base tier no larger than 9’. All toppings must be edible (candy, gumpaste, coconut, chips, nuts, etc). Can use frosting or fondant.
    • 11. Cake Roll – exhibitors own design
    • 12. Decorated double layer cake (minimum) using advanced techniques (example: drip cake, carved cake advanced frosting technique, etc.).
Registration for the Green County Fair Cake Revue will be available soon.

Food & Nutrition Resources

Meeting Minutes:

Green County 4-H Foods & Nutrition Committee Members

Adults

Deb Myers, 608-934-5460, email
Pat Sleiter, 608-325-1464, email
Owen Johnson, email
Christina Johnson, 608-426-4185, email
DarLyne Schneider, 608-473-2281, email
Heidi Rufer, Financial Secretary

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