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ONLINE ENTRIES OPEN
ENTRY DEADLINE AUGUST 1ST 2025
DROP OFF FOR ENTRIES IN THIS DEPARTMENT AUGUST 7TH FROM 11:00AM – 6:00PM

CONVENOR: Helen Hugh

ENTRY CLOSING DATE: Friday, August 1

EXHIBIT ARRIVAL DATE: Bring your exhibits on Thursday, August 7 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 55-56: 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 10 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 14. 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 56.

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. Seeds – 2 varieties, 20 seeds minimum

2. Beans – broad, Annual 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 – under 3″, named variety, 3 bulbs

23. Garlic – over 3″, named variety, 3 bulbs

24. Garlic – Elephant

25. Leeks – 3 specimens

26. Lettuce – 1 plant, roots cut off at stem, in water

27. Onions – yellow or white, 3 specimens of variety, skins intact, loose scales removed

28. Onions – red, 3 specimens of 1 variety

29. Onions – large, 2 specimens of 1 variety

30. Onions – multipliers, or shallots, 5 specimens

31. Onions – pickling or silverskins, under 2.5 cm. (1”) 8 specimens

32. Onions – green, 6 specimens

33. Peas – edible pods, 5 pods, stems on

34. Peas – 1 variety, 5 pods, stems on

35. Peppers – sweet bell type, green, 2 specimens of 1 variety, stems on

36. Peppers – sweet bell type, red, 2 specimens of 1       variety, stems on

37. Peppers – sweet bell type, yellow, 2 specimens of 1 variety, stems on

38. Peppers – sweet, not bell type, 2 specimens, stems on

39. Peppers – hot, 2 specimens, 1 variety, stems on

40. Potatoes – red, 3 specimens

41. Potatoes – white, 3 specimens

42. Potatoes – russet, 3 specimens,

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

44. Rhubarb – 5 stalks tied in a bundle, tops trimmed

45. Squash – summer, 2 specimens under 25 cm. (10”) e.g., zucchini, scallop, etc.

46. Squash – summer, 1 specimen over 25 cm. (10”)

47. Squash – winter, small, 2 specimens. e.g. acorn, buttercup, butternut etc.

48. Squash – winter, large, 1 specimen, e.g. hubbard,

49. Tomatoes – cherry, red, 8 specimens, Maximum 3.8 cm. (1 1/2”), stems attached

50. Tomatoes – cherry, multicolour, named variety, 8 specimens, Maximum 3.8cm. (1 1/2″), stems attached

51. Tomatoes – red, named variety, 3 specimens, stems attached

52. Tomatoes – Yellow, 3 specimens, stems attached

53. Tomatoes – Multicolour, named variety, 3 specimens, stems attached

54. Tomatoes – Heirloom, 3 different varieties, named

55. Tomatoes – Any named variety over 3″

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

SECTION B: COLLECTIONS

CLASSES:

57. 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.

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

59. Collection of Herbs – 5 kinds, each named and in water if necessary

60. Garlic Braid