Garden Classes


General Information

Age: Classes are intended for participants 16 years and older unless otherwise noted. (Centennial Farm is open to the public, but we ask that you do not leave your children unattended on the farm.)

Time/Duration: All classes begin at 9:30 a.m. Classes are generally 1.5 – 2 hours unless otherwise specified.

Location: Silo Building at Centennial Farm, 88 Fair Dr. Costa Mesa, CA 92626

Cost: Fees for each class vary and are noted in the class description. Once there is a week or less until the date of the class, no refunds will be issued for any reason.



 

MAY


Make It, Take It, Food Preservation: “Blue Ribbon” Dill Pickle Spears

About the Class: Have you always wanted to learn how to can but thought it was too hard and had no idea where to begin? Instructor Pamela Wnuck will take the mystery out of canning and give you the knowledge you need to safely can with confidence. This workshop is an introductory hands-on class in steam-canning methods and safety standards for preserving high acid foods. You will can your own dill pickles the old-fashioned way, with all natural ingredients! Each participant will take home three pints of pickles they make in class. Youth ages 9-17 are welcome, but must be accompanied by a registered adult. Class size is limited to 25 participants.

When: Saturday, May 12, at 9:30 a.m. RSVP online by May 10.

About the Speaker: This class will be conducted by Pamela Wnuck, a University of California Cooperative Extension Master Food Preserver of Orange County and the OC Fair Culinary Arts Supervisor. SHe is a multi-blue ribbon winner with a passion for cooking with fresh garden ingredients. You can reach her at pwnuck@ocfair.com.

Admission: The $25 fee covers the cost of materials and/or handouts. Bring three wide-mouth pint canning jars with lids and rings.

 

JUNE


Make It, Take It, Food Preservation: Simply Delicious Cherry Chutney

About the Class: Have you always wanted to learn how to can but thought it was too hard and had no idea where to start? Instructor Pamela Wnuck will take the mystery out of canning and give you the knowledge you need to can safely with confidence. This workshop is an introductory hands-on lesson in safety standards and steam canning high acid foods. You will be make three jars of chutney to enjoy at home, give as a gift or enter in the 2018 OC Fair. The Preserved Foods Competition is a great way to show off the fruits of your labors and compete for ribbons and cash prizes. Each participant will take home what they make in class. Youth ages 9-17 are welcome, but must be accompanied by a registered adult. Class size is limited to 25 participants.

When: Saturday, June 9, at 9:30 a.m. RSVP online by June 7.

About the Speaker: This class will be conducted by Pamela Wnuck, a University of California Cooperative Extension Master Food Preserver of Orange County and the OC Fair Culinary Supervisor. She is a multi-blue ribbon winner with a passion for cooking with fresh garden ingredients. You can reach her at pwnuck@ocfair.com.

Admission: The $25 fee covers the cost of materials and/or handouts. Bring three half-pint canning jars with lids and rings.