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(604) 824-8191 info@chilliwackfair.com


CONVENOR: TBA

COMMITTEE: TBA

JUDGE: TBA

ENTRY FORM DEADLINE: Friday, July 30

EXHIBITOR’S ENTRY DATE: Thursday, August 5 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 8 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 12. 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 54.

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 be 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 – 2 plants, roots on, in water

24. Leeks – 3 specimens

25. Onions – yellow or white, 3 specimens of 1 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, red skin, white or yellow flesh

39. Potatoes – white, 3 specimens, white to brownish skin, white flesh

40. Potatoes – russet, 3 specimens, netted skin, white flesh

41. Potatoes – yellow flesh, 3 specimens

42. Potatoes – AOV, 3 specimens

43. Pumpkin – small variety, 1 specimen up to 25 cm. (10”) in diameter

44. Pumpkin – large, 1 specimen (Note: very large may enter in Dept. K: Section A: Jr. Horticulture class 4, 15, and 26, according to age)

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, etc.

50. Tomatoes – small, ripe, cherry type, 8 specimens maximum 3.8 cm. (1 1?2”) stems attached

51. Tomatoes – small, ripe, 3 specimens, maximum 5 cm. (2”), stems attached

52. Tomatoes – large, ripe, 3 specimens over 5 cm. (2”), stems attached

53. Heirloom – named variety 

54. Any other vegetable not listed. More than one entry per person allowed.

SECTION B: COLLECTIONS

CLASSES:

55. Collection Of Vegetables8 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.

56. Three Varieties Of One Kind Of Vegetable– numbers of each to be the same as individual classes.

57. Collection Of Herbs – 5 Kinds – each named and in water if necessary.

58. Garlic Braid