BEST SUMMER JOBS EVER ARE AT THE OC FAIR
OC Fair & Event Center needs seasonal workers to help put on the 2021 OC Fair – summer’s best celebration.
Jobs include everything from building exhibits to working as a ticket taker, administrative assistant or customer service representative.
Open positions are seasonal, part-time with numerous opportunities available in departments such as parking, security and admissions. There are jobs available for those who are interested in being a member of the maintenance team, landscape crew or janitorial group.
Seasonal jobs are posted at ocfair.com/jobs and positions are available for people 16 and older. Hiring has begun for several jobs, with other start dates staggered toward the OC Fair, July 16-Aug. 15. Virtual interviews and orientations will help with this year’s hiring process.
Employees will need to follow all COVID-19 and other precautions for the safety of guests and staff.
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OC Fair & Event Center's Upcoming Events |
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Costa Mesa Certified Farmers Market
Shop local at this OC Farm Bureau certified farmers market featuring produce, fresh flowers, fish, hummus, honey, hot sauce and more. Some vendors also sell hot food for lunch such as tamales and tacos/burritos.
Market Match Program: Are you enrolled in CalFresh? If so, then come to the Farmers Market on Thursdays between 9 a.m. and 12:30 p.m. and you can receive up to $20 weekly to be used toward fresh fruits and vegetables! You do not need to sign up for the program, just speak with a representative at the Market Match booth.
When: Thursdays, 9 a.m.-1 p.m.
Where: OC Fair & Event Center – Lot G (enter at Gate 8 off Arlington), moving June 10 to Lot D (enter Gate 3 off Fairview)
How much: Free admission & parking
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Flying Miz Daisy Outdoor Vintage Market
Shop Orange County’s premier Outdoor Vintage Market featuring more than 150 vendors offering vintage, antique, repurposed, European, farmhouse, industrial and hand-crafted artisan goods.
When: Saturday, June 12, 9 a.m.-3 p.m.
Where: OC Fair & Event Center – New location; Lot D, enter via Gate 3 off Fairview Road. This event will take place outdoors.
How much: Free admission; parking is $10 (credit card only)
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Crossroads of the West Gun Show
Gun and western Americana show.
When: Friday, June 4, noon-6 p.m.; Saturday, June 5, 9 a.m.-5 p.m.; Sunday, June 6, 9 a.m.-4 p.m.
Where: OC Fair & Event Center – Lot I (enter at Gate 10 off Newport and park in Lots A & H)
How much: $18 two-day admission, $20 three-day admission. $17 for seniors (65+) and military; children 12 and younger are free when accompanied by a parent or guardian. Parking is $10 daily, credit card only; the parking lot will be open one hour prior to event time.
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Rabbit Hemorrhagic Disease (RHD) |
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SACRAMENTO, May 18, 2021 - Rabbit Hemorrhagic Disease Virus serotype 2 (RHDV2) has been confirmed in domestic rabbits at a total of 49 backyard properties in southern California since July 2020. The most recent detection in San Diego County was on May 17, in Riverside and Ventura Counties on May 7, in Los Angeles on April 16, in Kern County on April 14, and in San Bernardino on March 17. The most recent case in Ventura county was in feral domestic rabbits.
Kern County: 5 cases - December 2020, April 2021
Los Angeles County: 15 cases - November 2020, January through April 2021
Riverside County: 13 cases - November and December 2020, January through May 2021
San Bernardino County: 5 cases - July and September 2020, January and March 2021
San Diego County: 6 cases - March through May 2021
Ventura County: 5 cases - March and May 2021
Rabbit owners are urged to protect their animals by preventing contact with wild rabbits and jackrabbits, and if possible, keep domestic rabbits indoors in areas with known disease. House outdoor rabbits off the ground when possible. Owners are also asked to practice biosecurity to prevent accidentally spreading the RHDV2 virus to their rabbits. Avoid feeding hay grown or stored outdoors in areas where wild rabbits are affected. Apparently healthy rabbits can spread the disease, so rabbit owners should avoid direct or indirect contact between their animals and other rabbits.
Please report dead domestic rabbits to CDFA at 909–947–4462, and consult a veterinarian if a domestic rabbit is sick. Report dead wild rabbits to the California Department of Fish & Wildlife at 916–358–2790.
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There are six different edible parts of the plant, keep in mind though you don't necessarily want to eat all of the six parts on every plant! Some plants you can eat multiple parts of the plant and some you may just consume a single part.
The six parts of the plant are the roots, stem, leaves, flowers, fruit and seed. Let's test your knowledge of what part of the plant you typically consume!
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Answers:
- Beets: root
- Cabbage: leaf
- Asparagus: stem
- Avocado: fruit
- Carrots: root
- Broccoli: flower
- Celery: stem
- Artichoke: flower
- Pomegranate: fruit/seeds
- Kale: leaf
- Tomato: fruit
- Corn: seeds
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We would like to wish the following docents and staff a very happy birthday, and thank them for all they do here at Centennial Farm! |
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June
Sharri S. 6/3
DeDe H. 6/9
Bill E. 6/20
Bill P. 6/20
Jerry W. 6/22
Susan S. 6/27
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July
Gail C. 7/2
Carolyn B. 7/5
Sandy K. 7/6
Bryan C. 7/9
Lauren A. 7/9
Laurie V. 7/12
John L. 7/12
Joanne K. 7/21
Kristina P. 7/21
Jan S. 7/26
Jan R. 7/26
Nik K. 7/27
Kim N. 7/27
Paula M. 7/31
Maritza N. 7/31
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Fruit farming began sometime between 6000 and 3000 B.C. Can you guess what one of the first fruits that were ever cultivated is?
Hint: the flower is actually inside the fruit itself.
Check the next issue of the Farmhouse Fodder for the answer!
Last Month's Farm Smarts
Horses, donkeys and zebra all belong to the same family of specie called Equidae, within the sub genus Equus. Mules are the result of offspring from donkeys and horses, resulting in an animal that is hardier and lives longer than a horse and is less stubborn and more intelligent than a donkey. In order to breed a mule the gender of the horse and donkey is specific, can you guess what the combination is?
Answer: Female horse and male donkey
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Visit smile.amazon.com and set Centennial Farm Foundation as your charity. A percentage of your Amazon purchases will benefit the foundation! |
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The Culinary Corner
with Pamela Wnuck, OC Fair's Culinary Arts Supervisor
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Hello Foodie Neighbors,
All eaters are welcome and it’s nice to meet you! Whether you’re new to Farmhouse Fodder or have been around for a while, I’m so glad you’re here. I’m Pamela, and I want to thank you for reading the Culinary Corner.
Saying Goodbye!
I’m writing my last Culinary Corner for the Farmhouse Fodder. I have enjoyed every bit of my time as the Culinary Arts Supervisor at the OC Fair. My last day is coming up on June 22. I am relocating to Las Vegas to be near family.
Before setting off on the next phase of my life, I wanted to let you know how great it’s been to be part of the OC Fair. I have overseen the judging of thousands of baked goods, from jams and jellies and artistic sugar art pieces to exquisite confections. In addition, I have had the honor of meeting many talented cooks from Orange County and presenting rosette ribbons and certificates to them. These are the bites that, for me, have become a mental soundtrack of the past few years.
I have made many lifelong friends with staff members and Fair guests that I will cherish. After a year off, I hope you will be ready to participate in a 2021 Culinary Arts Competition and put your recipe before the judges in pursuit of that BLUE RIBBON. Remember, your county fair judges are the local experts when it comes to home-baked goodies.
I prefer to think of this as “See you later” instead of “Goodbye.”
Cheers to never saying goodbye,
Pamela Wnuck
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A plant-based cookbook to get you excited! Whether you are looking to become vegetarian, switch up your routine, or trying to cut back on meat, my friend Chef Daniella Malfitano is getting folks excited about eating more plant-based meals with her newest cookbook Plant-Based Made Easy Issue 9.
Did you know? People who eat plant-based diets face a lower risk of health conditions like heart disease, type 2 diabetes and obesity. Wherever you find Daniella’s work, her content highlights the value of making healthy choices for life, and empowers people to love, know and connect with food forever.
PLANT-BASED MADE EASY-ISSUE 9 by Chef Daniella Malfitano
We're all cooking more at home these days. As the world is changing, so is the way we eat! Many people are now seeking healthier options and are starting to make plant foods more of a priority on the plate. No matter if you eat animal products or not, the shift towards more plant-powered foods is the direction that our world is moving towards – and Chef Daniella Malfitano wants to show you how fun and easy it can be. Chef D Malfi's Plant-Based Made Easy cookbooks are the most comprehensive plant-based resource on the market. For those looking to consume more plant foods more regularly, or for those looking to transition fully or partially to a plant-based lifestyle, these easy-to-follow, easy-to-adapt and easy-to-prepare plant-based recipes are the best way to find success. Use these cookbooks as your go-to healthy living resource. These monthly cookbooks are a complete and fun way to make your home-cooked meals kinder, more nutritious and – most of all – more delicious!
Chef D Malfi also shares her healthy recipes and resources with her fans every week on her online companion cooking show Plant-Based Made Easy on Facebook and YouTube. With more than 200 plant-powered recipes (many are gluten-free and whole food plant-based friendly) you will never be overwhelmed with healthy eating again! From breakfasts to dinners, snacks to sweets, and even staple recipes, Chef D Malfi has something for everyone inside her community, cookbooks and cooking shows.
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Meet the Author
Daniella Malfitano is a multi-faceted chef, health coach, host and author. For the past decade she has worked globally with several industry-leading companies as a wellness expert and a passionate culinary educator. As a chef of 15 years and an Integrative Nutrition Health Coach who loves empowering people to enjoy the power of a plant-based diet to attain and sustain personalized optimal health, her experience in the kitchen, on stage, and behind the camera has led her to work with individuals and industry-leading companies as a trusted wellness expert and culinary health thought leader.
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Chef D Malfi’s Spicy Black Bean Bowl Recipe
4 servings
Prep/cook time: 30 minutes
INGREDIENTS
For the rice:
- 3 cups cooked brown rice
- ½ cup cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- ½ teaspoon salt
For the spicy black beans:
- 1 tablespoon avocado oil
- 1 small onion, diced
- 1 can black beans, drained and rinsed
- 1 ½ cup frozen corn
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chipotle powder
- ½ teaspoon salt
- ½ teaspoon black pepper
To serve:
- Avocado, diced
- Tomatoes, diced
- Scallions, diced
- Romaine lettuce, chopped
- Mild salsa
- Cilantro, chopped
- Lime wedges
DIRECTIONS:
- Cook rice according to the package.
- Add the rice, cilantro, lime juice and salt to a bowl. Mix together well and then set aside.
- Next, prepare the spicy black beans and corn. Heat a large pan on medium heat. Add oil and diced onion. Cook, stirring occasionally, for 3-5 minutes or until onion is translucent and fragrant.
- Add black beans, corn, and spices to the pan. Cook for 8-10 minutes, stirring occasionally.
- To build your bowls, add a scoop of the spicy black beans over a portion of the rice, then garnish with avocados, tomatoes, scallions, romaine lettuce, salsa, cilantro and lime wedges to each bowl and enjoy right away!
Chef’s Notes:
Watch Chef Daniella’s Black Bean Bowl cooking demo video and get inspired by her plant-based cooking tips and flavor combinations: https://youtu.be/QHpB4ZYBqa0
If you want Chef Daniella to guide you through daily plant-based recipes, subscribe to her monthly e-book: bit.ly/atasteofplantbased
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WHAT’S IN SEASON FOR APRIL? |
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Be sure to check out Melissa’s produce who is the leading U.S. variety distributor of specialty and organic fresh produce. www.melissas.com
We said don't blink because you might miss spring season fruits and vegetables last month and we are already starting to transition into summer season produce. Start packing in the fresh berries including blueberries, boysenberries, blackberries, strawberries, gooseberries and strawberries.
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Some seasonal vegetables include squash, zucchini, radicchio, kale and kohlrabi. |
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And last, but sometimes the most impactful to your dish is herbs and in season for this month are mint, oregano, rosemary, sage and tarragon. |
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STILL HUNGRY?
HERE’S A KITCHEN HACK YOU’LL WISH YOU KNEW SOONER!
Flavored Butters
Make dinner dee-lish with quick and easy flavored butters. Simply mix herbs and spices with softened butter in a food processor and shape into a roll using aluminum foil. Refrigerate or freeze for your shrimp, scallop, pasta, steaks or stir fry dish!
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I’m a firm believer in surrounding myself with an inspirational quote or two to get in the right mindset to accomplish goals. So here is one of my favorites that will have you itching to get in the kitchen.
Wolfgang Puck once said, “When you have made as many mistakes as I have, then you can be as good as me.”
The Austrian-born chef has an illustrious career, dating back to the 1980s when he first opened the Spago restaurant in Los Angeles. Since then, he has become a household name, receiving acknowledgement from the James Beard Foundation for his work in the food industry.
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