Karolee Cronk, Superintendent of the Yeast Breads Department at the Montana Seed Show, and Lisa Hamilton, Superintendent of the Pie Department, encourage all bakers to get their cookbooks out and to start experimenting with what might become award-winning recipes. Entries should be brought to Harlem High School's big gymnasium beginning at 8:00 a.m. but no later than 9:30 a.m. on Friday, March 11, since judging will begin at 10:00.

In the Yeast Breads Department, both white and 100% whole wheat divisions will accommodate yeast breads from youth and adults. These will be judged on appearance, crumb, and flavor; and recipes must accompany each loaf. According to Cronk, that recipe will occasionally be consulted when a judge has a question about a peculiar flavor or texture note since "every recipe produces different flavors and textures."

Adult prizes will be awarded in four places: 1st: $100.00, 2nd: $75.00; 3rd: $50.00, and 4th: $25.00. One plaque will be awarded in each of three categories: White Bread, 100% Whole Wheat, and Specialty Bread. Anyone winning first place will not be eligible to enter that category again for three years.

Youth prizes are $25.00 for first place and $15.00 for second. These cash prizes will be awarded in five categories: white, wheat, machine white, machine combo, and specialty bread.

Anyone with questions about rules governing bread baking or seeking additional information can either call Cronk (406-353-2874) or consult the official Seed Show informational publication or the Montana Seed Show Facebook page.

About her service as the department's superintendent, Cronk said she has no idea how long she has served in her role but knows "it has been a while now." When asked what has stood out for her during her tenure, she replied: "I like to see kids enter and carry on the art of baking. There is just something to be said about the kneading and the physical elements of bread-making that send a message to friends and family, letting them know how special they are. Besides, homemade foods are always really good!"

In the Pie Department, questions can be directed to Hamilton (406-698-3707) or found in the two aforementioned resources.

Ribbons and cash prizes will be presented to the top four pie bakers. First place winners will not be eligible to re-enter the contest until the sixth year after their win.

As prizes, the R.T. "Bob" Rasmussen Memorial pays out $400.00 to first place; Columbia Grain donates the second place award of $300.00; Harlem Lumber sponsors third place with $200.00, and Bank of Harlem picks up the tab of $100.00 for fourth place.

All pies must be the double crust variety, made from any type of fruit or berry, and baked in disposable tins. No ready-made fillings or pie crusts are allowed, and recipes must accompany all pies.

In the spirit of trying something new while holding on to tradition, a category for Dessert/Cream Pies has been added this year. A dessert pie must include one of the following ingredients: whipped cream, cream cheese, or meringue. Pies will be judged on three criteria: overall appearance, texture, and taste, with judges selecting the top three pies. The first place pastry artist in this category will receive $100.00 and a pie server, second place garners $75.00, and third place wins $50.00. Although entries are limited to one per person, there is no moratorium on the winner's future entries or eligibility.

According to Hamilton, although some of the pies will be auctioned off on Friday, the top four pies from the adult category and the top three from the youth category will go to auction on Saturday at 2:00 in the Harlem High School gymnasium. An auction of the award-winning breads will follow.

"I am especially looking forward to getting people back into the Seed Show. We have some very talented people in the community, and I hope we get a good crowd in to see what the agriculture community has to offer," Hamilton said.

Hamilton went on to encourage attendance. "Vendor and booth set-up will occur on Thursday, March 10, and we'd like people to come out and see what's available while also helping out these vendors."