OC Fair Weekend Workshops

13
Centennial Farm Garden Classes
When:
February 24, 2018 @ 9:30 am – 10:30 am America/Los Angeles Timezone
2018-02-24T09:30:00-08:00
2018-02-24T10:30:00-08:00
Cost:
$5-25

Weekend Workshops at Centennial Farm

Centennial Farm at OC Fair & Event Center is hosting a series of weekend workshops from February to June! Each workshop features a variety of different gardening, food, & cuisine topics. All workshops are held on Saturdays, begin at 9:30 AM, and are open to students 16 & up; take a look at the overview of classes:

Homegrown Tomatoes – Feb. 24

  • This how-to class will provide all the practical knowledge necessary to begin growing tomatoes today. Learn which varieties to grow, how to plant and care for tomatoes and how to combat common diseases and pests that afflict them.
  • Cost: $5 includes materials and handouts.

Citrus Care and Pruning – March 3

  • Learn about growing and caring for citrus trees in beautiful Southern California from Isabel Barkman, who will cover the basic tasks of growing citrus trees, including choosing varieties, site selection, planting, irrigation and year-round care. Barkman is a local gardening expert who has been a UCCE Master Gardener since 1999 and a member of the California Rare Fruit Growers, Inc. since 1991.
  • Cost: $5 includes materials and handouts.

Make It, Take It Food Preservation Workshops:

  1. Escabeche – March 10
  2. Morning Cheer Marmalade – April 7
  3. Blue Ribbon Dill Pickle Spears – May 12
  4. Simply Delicious Cherry Chutney – June 9
  • In these hands-on classes, attendees will learn the basics of steam canning and make three jars of that class’s food item to take home, give as a gift or enter in the 2018 OC Fair competitions. Each class is conducted by Pamela Wnuck, OC Fair’s Culinary Arts Supervisor. Youth ages 9 and up are welcome in these classes but must be accompanied by a registered adult.
  • Cost: $25 each class includes ingredients and handouts; bring three half-pint (Marmalade, Cherry Chutney) or one-pint (Escabache, Dill Pickle Spears) canning jars with lids and rings.

The duration of the workshops are between 1.5 to 2 hours. Each workshop requires pre-registration — click here to do so.

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