Volume 14, Issue 10

November 2024

OC Fair & Event Center (OCFEC) is excited to unveil the latest expansion of its community give-back programs at its reimagined equestrian center, now called The Ranch Community Center (The Ranch).

The vision for The Ranch includes continuing the existing boarding and training of privately owned horses at the 7.5-acre facility. Staff is also developing key educational, community and agricultural partners for new public programming. The Ranch After-School Program, which has traditionally operated out of Centennial Farm, has recently transitioned to its new home at The Ranch.

Key initiatives at The Ranch will include:

• Equine exhibits
• The Ranch After-School Program
• Ranch Discovery Days, school tours and hands-on equine experiences
• Accredited equine-assisted therapy programs and services
• Educational partnerships
• Small regional horse shows and clinics
• Boarding privately owned horses

Operating in concert with OCFEC’s other educational venues, such as Centennial Farm and Heroes Hall, The Ranch will provide free or low-cost educational opportunities and experiences to the entire community year-round.

The Ranch, along with OCFEC as a whole, will continue to serve the community during emergencies, serving as a large-animal evacuation center and providing space and assistance as needed.

Looking ahead, OCFEC is exploring innovative programs such as gardening for stress relief, clinics and demonstrations, as well as agriculture and equine conferences.

“We look forward to inviting the community to The Ranch Community Center to explore, learn and connect with these beautiful animals,” said OC Fair & Event Center CEO Michele Richards.

Centennial Farm Updates

In October, we launched our Jr. Farmer Tours and Discovery Days for the 2024-2025 season. In our first month, we have hosted two Discovery Days and 191 Jr. Farmer Tours, totaling 4,647 students who have participated in our programs so far this year. While Jr. Farmer Tours are geared towards school groups, Discovery Days are open to anyone and everyone - although we do ask that for groups of 10 or more make a reservation online. During Discovery Day, visitors will get to experience chick petting, radish seed planting, the CA Mobile Dairy Classroom, OC Beekeepers, weavers and spinners, Walk Intuit therapeutic horses and our gardens and resident livestock!

To make a reservation, click HERE.

Centennial Farm's November public hours:

1 - 4 p.m. Monday - Friday

10 a.m. - 4 p.m. Saturday & Sunday

Closures:

Monday, Nov. 11 (Veterans Day)

Thursday and Friday, Nov. 28 & 29 (Thanksgiving)

To view the Farm calendar, visit ocfair.com/centennial-farm/calendar-hours/

Goats are primarily raised for three purposes: meat, dairy and fiber. Goat meat has less fat with a higher proportion of unsaturated fatty acids compared to other red meat, making it a popular choice amongst consumers looking for a leaner meat option. Meat from goats aged 4-8 weeks old is called cabrito and is more tender than meat from goats aged 6-9 months old which is called chevon. Boer goats are the top-producing meat breed of goat in the world and Centennial Farm is home to a few! Can you guess what country Boer goats originated from?

A) Brazil

B) Thailand

C) South Africa

Check the next issue of Farmhouse Fodder for the answer!

Last month's Farm Smarts

The boysenberry plant is not actually a naturally occurring plant - it was a hybrid plant created by farmers back in the '20s and '30s right here in Orange County. The project was originally started by Swedish immigrant Rudolf Boysen, who later partnered with the USDA and Walter Knott to finish developing the plant. Knott later went on to found Knott's Berry Farm where they still host an annual boysenberry festival to this day.

True or false: California is still the top producer of boysenberries in the world.

Answer: B) False

October Barnyard Birthdays

We wish the following docents and staff a very happy birthday:

Juliene K., Isabel B., Gerardo A., Adriana P., Vivien C., Osman D., Eileen I.

Thank you for all you do at Centennial Farm!

Farm & Garden Workshops

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

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

Cost: Fees for each class vary and are noted in the detailed class description.

Refund policy: There are no refunds for cancellations made within 48 hours of a class. 

Hydroponics for the Home Gardener: Grow Anywhere, Anytime

Saturday, Nov. 16, 1-3 p.m.

RSVP online by Nov. 13

Say Cheese! Make Your Own Ricotta

Saturday, Nov. 23, 10 a.m. – noon

RSVP online by Nov. 20

Make It, Take It – DIY Winter Wreaths

Saturday, Dec. 7

Session 1: 9:30 a.m. – noon

Session 2: 1 – 3:30 p.m.

RSVP online by Nov. 30

Visit ocfair.com/gardenclasses to view class details and upcoming offerings.

Happy Thanksgiving Farm Fodder friends! November is such a special month as we get to give thanks and share our table with family, friends and neighbors. So, let’s start by thanking you all—whether you’re a guest, volunteer or the numerous local area schools that bring all the young kids on field trips to explore the wonderful programs we offer. Thank you!

Are your Thanksgiving plans all set? Whether you’re planning a holiday brunch or a bountiful dinner, I have a very special recipe that will soon be a family tradition! I recently had the pleasure of meeting this wonderful author, Anne Byrn—albeit virtually, and she shared some wonderful recipes that are handed down from generation to generation. She gathered all the absolute favorites and put them in her cookbook. 

Experience the recipes and the stories behind them that showcase the substantial contributions Southern baking has made to American baking at large. Food historians, bakers, foodies and cookbook collectors from every corner of the country will want this cookbook in their collections.

Buy the book and delight in the many scrumptious recipes she shares.

Recipes

Mrs. Collins' Sweet Potato Cake

"Sweet potatoes make some of the most glorious cakes because they have it all — color, flavor and moisture to keep a cake fresh days after it's baked. This gorgeous cake comes from the late Elizabeth Cate Collins — whom I only knew as Mrs. Collins — who raised her family in the Nashville house before us and grew sweet potatoes in the back garden."

- Anne Bryn in "Baking In the American South."

Ingredients:

• 3 medium (1 to 1-1/4 pounds) unpeeled sweet potatoes
• Vegetable shortening and flour for prepping the pan
• 1/2 cup roughly chopped pecans
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1-1/2 cups vegetable oil
• 1-3/4 cups granulated sugar
• 2 teaspoons vanilla extract
• 4 large eggs
• 1 teaspoon powdered sugar for dusting (optional). I made a brown sugar glaze and added pecans. 

Procedure:

1. Wash the sweet potatoes and pat dry. Place them in a large saucepan until nearly covered with water. Place pan over medium-high heat and bring to a boil. Reduce heat to low, cover and let simmer until tender, about 25 minutes. Test for doneness by piercing with a fork, which should easily slide through. Drain and let cool. Once cool, peel the potatoes and mash. You'll need about 2 cups of mashed sweet potatoes. Set aside.
2. Heat oven to 325 degrees with a rack in the middle. Grease and flour a 10-to-12-cup Bundt pan. Use your fancy ones!!
3. Place pecans in a small pan and place in the oven to toast while the oven heats, 4 to 5 minutes. When the pecans are cool enough to handle, finely chop and set aside.
4. Place the flour, baking soda, cinnamon, nutmeg, baking powder, salt, cloves and ginger in a large bowl, then whisk until well combined.
5. Place the oil and sugar in a large bowl and beat with an electric mixer on medium-low speed until well combined, about 1 minute. Add vanilla and eggs, one at a time, beating well after each addition for a total of 2 minutes. The mixture should be thick and smooth. Stop the mixer, add the sweet potatoes and blend to combine. Add the flour mixture and beat on low until just combined and smooth, about 1 minute. Fold in the toasted pecans.
6. Pour the batter into the prepared pan and bake until the cake springs back when lightly pressed in the center, 50 to 55 minutes. Remove to a wire rack to cool in the pan for 20 minutes. Run a knife around the edges of the pan, give it a few good shakes to loosen the cake then invert the cake onto a serving plate. If desired, spoon the powdered sugar into a sieve and dust generously over the top of the cake. Let cake cool for 45 minutes, then slice and serve.
7. Makes 10-12 servings. Enjoy!

Melissa's Produce has fresh, seasonal produce that is shipped directly to your home—save time and enjoy the very best produce. They have a huge array of recipes on their site as well as wonderful year-round opportunities to enter contests to win their incredible produce!

Thank you for your continued support of Centennial Farm, we appreciate you and look forward to seeing you all very soon. Happy Thanksgiving everyone, and, as always, best dishes!

~Chef Vina~

What's in season?

November produce guide

Check out the list below for some inspiration on seasonal produce you can indulge in, then visit your favorite farmers market or store for some in-season goodies!

Fruits: Apples, cranberries, figs, grapefruit, grapes, kiwis, kumquats, mandarin oranges, pears, pomegranates

Vegetables: Brussels sprouts, celery, celery root, cucumbers, parsnips, peas, pumpkins, butternut squash, winter squash, sweet potatoes

Events & News

To view upcoming events at OCFEC, visit our events calendar here.

For the most up-to-date information on news and happenings, visit here.