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CONVENOR: Helen Hugh
COMMITTEE: TBA
JUDGE: TBA
ENTRY FORM DEADLINE: Friday, August 4
EXHIBITOR’S ENTRY DATE: Thursday, August 10 between 11 a.m. and 6 p.m. Entries brought after this time cannot be judged.
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 55-56: 1ST – $15, 2ND – $10, 3RD – $5
ROSETTES: Best in Show, Most Points
• Most Points in Vegetable Department: Chilliwack Garden Club awards:
1ST – $30, 2ND – $20, 3RD – $10
You must present your claim tag to collect your exhibit and prize money, which will be released Sunday, August 13 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 17. 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 52.
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. Beans – broad, 5 pods, stems on
3. Beans – green, any variety, 5 pods, stems on
4. Beans – yellow, 5 pods, stems on
5. Beans – scarlet runner, 5 pods, 25-38 cm. (10-15”), stems on
6. Beets – globe, 3 roots
7. Beets – long, 3 roots
8. Broccoli – 1 head
9. Broccoli Side Shoots – 3-5 specimens
10. Cabbage – 1 head, loose outer leaves to removed
11. Carrots – not over 10 cm. (4”) 3 roots
12. Carrots – intermediate, 10-18 cm. (4”-7”) 3 roots
13. Carrots – long, over 18cm. (7”) 3 roots
14. Cauliflower – 1 head, loose outer leaves to be removed
15. Celery – 2 specimens
16. Chard – 5 or 6 stems tied, with wet paper towel in plastic bag at base of stems
17. Corn – 3 cobs, husk removed
18. Cucumbers – pickling variety, not over 8 cm. (3”), 5 specimens, stems attached
19. Cucumbers – dill type, not over 13 cm (5”), 3 specimens, stems attached
20. Cucumbers – slicing or table type, not over 20 cm. (8”) 2 specimens, stems attached
21. Cucumbers – long, English type, 2 specimens, stems attached
22. Garlic – 3 bulbs
23. Lettuce – 1 plant, roots cut off at stem, in water
24. Leeks – 3 specimens
25. Onions – yellow or white, 3 specimens of variety, skins intact, loose scales removed
26. Onions – red, 3 specimens of 1 variety
27. Onions – large, 2 specimens of 1 variety
28. Onions – multipliers, or shallots, 5 specimens
29. Onions – pickling or silverskins, under 2.5 cm. (1”) 8 specimens
30. Onions – green, 6 specimens
31. Peas – edible pods, 5 pods, stems on
32. Peas – 1 variety, 5 pods, stems on
33. Peppers – sweet bell type, green, 2 specimens of 1 variety, stems on
34. Peppers – sweet bell type, red, 2 specimens of 1 variety, stems on
35. Peppers – sweet bell type, yellow, 2 specimens of 1 variety, stems on
36. Peppers – sweet, not bell type, 2 specimens, stems on
37. Peppers – hot, 2 specimens, 1 variety, stems on
38. Potatoes – red, 3 specimens
39. Potatoes – white, 3 specimens
40. Potatoes – russet, 3 specimens,
41. Pumpkin – small variety, 1 specimen up to 25 cm. (10”) in diameter
42. Rhubarb – 5 stalks tied in a bundle, tops trimmed
43. Squash – summer, 2 specimens under 25 cm. (10”) e.g., zucchini, scallop, etc.
44. Squash – summer, 1 specimen over 25 cm. (10”)
45. Squash – winter, small, 2 specimens. e.g. acorn, buttercup, butternut etc.
46. Squash – winter, large, 1 specimen, e.g. hubbard,
47. Tomatoes – cherry type, 8 specimens, Maximum 3.8 cm. (1 1/2”) stems attached
48. Tomatoes – red, 3 specimens, stems attached
49. Tomatoes – Yellow, 3 specimens, stems attached
50. Tomatoes – Green, 3 specimens, stems attached
51. Tomatoes – Heirloom, 3 different varieties, named
52. Any other vegetable not listed. More than one entry per person allowed
SECTION B: COLLECTIONS
CLASSES:
53. 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.
54. Three Varieties of One Kind of Vegetable – numbers of each to be the same as individual classes
55. Collection of Herbs – 5 Kinds, each named and in water if necessary
56. Garlic Braid