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2026 Fair Placings
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ONLINE ENTRIES OPENING DATE TBA
ENTRY DEADLINE FRIDAY JULY 31ST 2026
DROP OFF FOR ENTRIES IN THIS DEPARTMENT THURSDAY AUGUST 6TH FROM 11:00AM – 6:00PM
CONVENOR: Helen Hugh
ENTRY CLOSING DATE: Friday, July 31
EXHIBIT ARRIVAL DATE: Bring your exhibits on Thursday, August 6 between 11 a.m. and 6 p.m. Entries brought after this time cannot be judged. Display plates will be provided for each entry.
ENTRY FEE: Section A: $1.00 per entry
Section B: $2.00 per entry
PRIZE MONEY:
Section A: 1ST – $5, 2ND – $4, 3RD – $3
Section B: Class 58-61: 1ST – $15, 2ND – $10, 3RD – $5
ROSETTES: Best in Show, Most Points
• Most Points in Vegetable Department: Chilliwack Garden Club awards:
1ST – $50, 2ND – $35, 3RD – $15
You must present your claim tag to collect your exhibit and prize money, which will be released Sunday, August 9 at 5 p.m. Produce not claimed by 6 p.m. will be disposed of in an environmentally friendly manner unless arrangements have been made with the Convenor. After Sunday, prize money will be available at the Fair Office 9 a.m. to 4 p.m. until Thursday, August 13. The office will not be staffed after this date. See instructions in Notice to Exhibitors.
RULES:
1. No person is allowed to submit more than one entry in the same class except in class 57.
2. Two or more persons may not exhibit in the same class for prizes from the same garden, orchard, greenhouse, nursery or farm.
3. Multiple entries from one exhibitor must all be harvested from the same garden.
4. Variety, as well as name, of exhibit should be put on the entry forms so that tags can be made to carry this information.
5. Number of specimens exhibited must be as stated in this prize list.
6. Exhibits will be judged according to the book “Judging Standards” published by B.C. Council of Garden Clubs. This publication may be viewed at the Fair Office.
7. An entry not up to standard may not be accepted for exhibit or judging.
8. Root crops and vegetables shall be delivered to the showroom in clean condition.
9. All wilted or bug infested exhibits will be removed after judging.
SECTION A
CLASSES:
1. Annual Seeds – 2 varieties, 20 seeds minimum
2. Perennial seeds – 2 varieties, 20 seeds minimum
3. Beans – broad, Annual 5 pods, stems on
4. Beans – green, any variety, 5 pods, stems on
5. Beans – yellow, 5 pods, stems on
6. Beans – scarlet runner, 5 pods, 25-38 cm. (10-15”), stems on
7. Beets – globe, 3 roots
8. Beets – long, 3 roots
9. Broccoli – 1 head
10. Broccoli Side Shoots – 3-5 specimens
11. Cabbage – 1 head, loose outer leaves to be removed
12. Carrots – not over 10 cm. (4”) 3 roots
13. Carrots – intermediate, 10-18 cm. (4”-7”) 3 roots
14. Carrots – long, over 18cm. (7”) 3 roots
15. Cauliflower – 1 head, loose outer leaves to be removed
16. Celery – 2 specimens
17. Chard – 5 or 6 stems tied, with wet paper towel in plastic bag at base of stems
18. Corn – 3 cobs, husk removed
19. Cucumbers – pickling variety, not over 8 cm. (3”), 5 specimens, stems attached
20. Cucumbers – dill type, not over 13 cm (5”), 3 specimens, stems attached
21. Cucumbers – slicing or table type, not over 20 cm. (8”) 2 specimens, stems attached
22. Cucumbers – long, English type, 2 specimens, stems attached
23. Garlic – under 3″, named variety, 3 bulbs
24. Garlic – over 3″, named variety, 3 bulbs
25. Garlic – Elephant
26. Leeks – 3 specimens
27. Lettuce – 1 plant, roots cut off at stem, in water
28. Onions – yellow or white, 3 specimens of variety, skins intact, loose scales removed
29. Onions – red, 3 specimens of 1 variety
30. Onions – large, 2 specimens of 1 variety
31. Onions – multipliers, or shallots, 5 specimens
32. Onions – pickling or silverskins, under 2.5 cm. (1”) 8 specimens
33. Onions – green, 6 specimens
34. Peas – edible pods, 5 pods, stems on
54. Peas – 1 variety, 5 pods, stems on
36. Peppers – sweet bell type, green, 2 specimens of 1 variety, stems on
37. Peppers – sweet bell type, red, 2 specimens of 1 variety, stems on
38. Peppers – sweet bell type, yellow, 2 specimens of 1 variety, stems on
39. Peppers – sweet, not bell type, 2 specimens, stems on
40. Peppers – hot, 2 specimens, 1 variety, stems on
41. Potatoes – red, 3 specimens
42. Potatoes – white, 3 specimens
43. Potatoes – russet, 3 specimens,
44. Pumpkin – small variety, 1 specimen up to 25 cm. (10”) in diameter
45. Rhubarb – 5 stalks tied in a bundle, tops trimmed
46. Squash – summer, 2 specimens under 25 cm. (10”) e.g., zucchini, scallop, etc.
47. Squash – summer, 1 specimen over 25 cm. (10”)
48. Squash – winter, small, 2 specimens. e.g. acorn, buttercup, butternut etc.
49. Squash – winter, large, 1 specimen, e.g. hubbard,
50. Tomatoes – cherry, red, 8 specimens, Maximum 3.8 cm. (1 1/2”), stems attached
51. Tomatoes – cherry, multicolour, named variety, 8 specimens, Maximum 3.8cm. (1 1/2″), stems attached
52. Tomatoes – red, named variety, 3 specimens, stems attached
53. Tomatoes – Yellow, 3 specimens, stems attached
54. Tomatoes – Multicolour, named variety, 3 specimens, stems attached
55. Tomatoes – Heirloom, 3 different varieties, named
56. Tomatoes – Any named variety over 3″
57. Any other vegetable not listed. More than one entry per person allowed
SECTION B: COLLECTIONS
CLASSES:
58. Collection off Vegetables – 8 distinctly different kinds, named. Numbers of each vegetable should be the same as in the individual classes above. E.g., peas, carrots, beets, tomatoes, cucumber, onions, beans, cabbage.
59. Three Varieties of One Kind of Vegetable – numbers of each to be the same as individual classes
60. Collection of Herbs – 5 kinds, each named and in water if necessary
61. Garlic Braid