Volume 16, Issue 08

September 2026

The sun has set on the 2026 OC Fair and 1,137,337 Fairgoers embarked on new adventures and made amazing memories at summer's premier celebration.

The Fair ran July 17-Aug. 16 with this year's theme was "Your Adventure Awaits" and the thrills of the carnival enticed Fairgoers to vie for 94 semitruck loads of prizes, with more than 387,000 stuffed animals won. The most popular prizes were Hello Kitty watermelon, Cookie Monster and highland cows. Top games were Big Water Race, "Beer" Pong, Bottle Up, Tubs and Bank a Ball.

This year the OC Fair & Share program was launched and lucky prize winners donated 9,585 toys that local Lions Clubs will distribute to children's organizations. A determined team of YouTubers donated an additional 1,000 prizes that they worked hard to win.

Fairgoers' appetite for adventure certainly extended to Fair food and creative concessionaires cooked up classic concoctions along with outrageous originals. More than 25,000 pounds of fresh strawberries and a swimming pool of melted chocolate were poured on top of the treats at RCS Carnival stands.

At Chicken Charlie's, 16,000 orders of the new shawarma wraps were served and at Corn Star, 42,000 ears of corn were shucked. At The Hot Potato Club, 11,450 pounds of potatoes were topped while Ten Pound Buns served up 8,400 pounds of their sourdough creations.

Sweet treats are always OC Fair favorites and this year The Snax Shack used 3,900 pounds of popcorn and 2,525 pounds of sugar while Mom's Bakeshoppe made 108,000 chocolate chip cookies from scratch and Country Fair Cinnamon Rolls needed 6,000 pounds of flour and one ton of cinnamon sugar for their pastries. Fairgoers kept cool with 3,123 vanilla cones from One Stop Ice Cream and Squeezers sold more than 8,000 gallons of lemonade.

OC Fair guests also love a good deal and the $5 Taste of the Fair options did not disappoint with 249,000 items sold. The top $5 Taste vendors were Baja Bar & Grill selling 12,894 items, Noel's Mexican Food selling 11,923 items and JP's Old West Cinnamon Rolls selling 9,171 items.

All that great food created some powerful thirst and at the Wine Courtyard, more than 33,000 glasses were served by 200 volunteers working 5,293 hours for the OC Wine Society. Many of those wines were gold medal winners as part of the Fair's culinary competitions which included a revitalized homebrew contest that attracted 150 entries.

In total, there were 8,094 entries submitted for this year's competitive programs in which local makers and growers vied for blue ribbons including 3,289 in photography, 1,698 in culinary, 1,444 in hobbies & handcrafts and 1,258 in fine art. In the garden and floral categories, 4,500 entries were submitted by 800 exhibitors.

Agriculture is the heart of any fair and over at Centennial Farm, 27 piglets were born during this year's OC Fair, delighting guests as well as the 58 farm volunteers who provided 1,538 hours of service. The annual Jr. Livestock Auction sold 179 animals generating $243,971 in sales directly benefitting local 4-H and FFA students who dedicated their time and finances to raise the animals.

Each year, local charities benefit from funds generated during the OC Fair's demolition derbies. In 2026, $53,124 was raised for CHOC and $6,000 was raised for the Susan G. Komen Breast Cancer Foundation.

At the end of each Fair day, taps were played at sunset at Heroes Hall a total of 23 times while 14,740 visitors viewed exhibits honoring the stories of veterans and 2,056 postcards were decorated for distribution to troops.

Centennial Farm

Discovery Day Reservations

Reservations for both Centennial Farm and The Ranch Community Center Discovery Days are now available! Come get hands-on farming experiences at your own leisure!

• Ages: All ages, no age limit.
• Recommended for transitional and pre-K, homeschool students, senior group home trips. 
• Discovery Day runs from 9 a.m. to noon.
• Guests are encouraged to arrive before 11 a.m.
• Self-guided tours. 
• A dedicated team of volunteer farmers will be stationed throughout the farm. 
• No chaperone limitation.

To reserve a Centennial Farm Discovery Day, click here.

To reserve a Ranch Community Center Discovery Day, click here.

Centennial Farm Upcoming Public Hours and Closures:

Sept. 1-27: 10 a.m.-4 p.m., daily

Beginning Sept. 28: 1-4 p.m. Mondays-Fridays, 10 a.m.-4 p.m. Saturdays and Sundays

CLOSED:

Thursday-Sunday, Sept. 17-20

Wednesday, Sept. 23

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

Service Highlights

Years of Service Recognition - Ag Department

We’re so proud to celebrate the dedicated members of the Agriculture Department team who reached milestone years of service during the 2026 OC Fair! These special service pins represent more than just years served — they celebrate the time, heart, hard work and passion our team members have poured into our programs and the Fair year after year.

Their dedication helps bring agriculture education to life and creates meaningful experiences for our community. Please join us in celebrating and congratulating this year’s recipients, and in thanking them for the lasting impact they continue to make on the OC Fair community. 

5 Years

Sydney S.

Ramon N.

10 Years

Tom G.

Kim M.

Nick A.

20 Years

Isabel B.

25 Years

Omar S.

Pam C.

30 Years

Betty H.

35 Years

Roberta H.

2026 OC Fair Volunteers

Total hours served: 1,538

Centennial Farm extends our heartfelt gratitude to our incredible volunteers who helped make the 2026 OC Fair a success! This year, 58 dedicated volunteers came together to cover shifts throughout the 23-day event, generously contributing an amazing 1,538 hours of service.

Thank you for sharing your time, passion and love of the farm with us and helping connect thousands of Fairgoers to Centennial Farm!

Robin A.

Terry A.

Shobhana B.

Gerry B.

Margaret B.

John C.

Teddy C.

Nancy Jo C.

Donald C.

Osman D.

Deanna D.

Elaine D.

Jerry E.

Clare E.

Patti F.

Janice F.

Sam F.

Margaret F.

Julie G.

Kris G.

Dana G.

Tom G.

Richard G.

Monique H.

Roberta H.

Dave H.

Jan H.

Keelie I.

Eileen I.

Chris J.

George J.

Lindi J.

Sandy K.

Juliene K.

Susan K.

John L.

LouEtta L.

Lori L.

Susan L.

Grant L.

Barbara L.

Kent M.

Kim M.

Bharati P.

Katrina S.

Jan S.

Sheila S.

Beth S.

Sharon S.

Patti S.

Artie Jo T.

Daniel T.

Cheryl T.

Flo V.

Stacy V.

Fred W.

Mark Z.

Mary Z.

Farm & Garden Workshops

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.

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

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

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

Cattle have been raised by humans for thousands of years and are one of the most important livestock animals in the world. Beef cattle are specifically bred to produce high-quality meat, while other cattle may be raised for milk or other purposes. Different breeds can vary greatly in size, appearance and how efficiently they produce beef.



Which of the following cattle breeds is one of the most widely used beef breeds in the United States?

A) Hereford

B) Angus

C) Brahman

Last edition's Farm Smarts

Watermelons have been cultivated for thousands of years and are grown on every continent except Antarctica. While we usually think of the juicy red flesh as the main attraction, nearly every part of a watermelon can be eaten, including the rind and seeds. In fact, some cultures roast watermelon seeds as a snack.

Botanically speaking, what is a watermelon?

A) A giant berry

Barnyard Birthdays

We wish the following docents and staff a very

happy birthday:

Joan B., Lindi J., Gerry B., Mitch B.,

Beth S., Kylie G., Cheri W.

Thank you for all you do at Centennial Farm!

Happy September, friends! Fall might be fashionably late here in sunny Southern California, but we’re not complaining — bring on a few more weeks of warm breezes and golden afternoons. With summer crowds thinning and school back in session, it’s the perfect time to savor this gorgeous weather.

We hope your summer was nothing short of amazing. Thank you for making OC Fair 2026 such a smashing success. And to our Culinary Competition superstars, your creations lit up the OC Promenade! From jewel-bright jams and zesty salsas to decadent cookies, brownies, cheesecakes and artisan breads, the cases were bursting with talent. Many of you took home Division wins, Judges’ Awards and Best of Class honors, but honestly, every entry was a delight. See all the results here: OC Fair Culinary Results.

As September settles in, our kitchens begin to shift toward deeper, cozier flavors. Even if Southern California is still holding onto its sunshine, there’s something undeniably comforting about welcoming fall with spices like cinnamon, nutmeg and clove. This is the season when warm aromas fill the house, weekend baking becomes a ritual and family recipes make their annual return.

To celebrate the start of the season — and to inspire your 2027 OC Fair culinary creations — here’s a classic fall bake that never fails to delight: pumpkin scones. Moist, fragrant and beautifully spiced, it’s a perfect way to ease into autumn. Always a crowd-pleaser. Enjoy! 

Recipe

Scrumptious Pumpkin Scones

Ingredients:

• 2 cups (250g) all-purpose flour 
• 2-1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1-1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
• 1/3 cup + 2 tablespoons (105ml) heavy cream, divided
• 1 large egg
• 1/2 cup (115g) canned pumpkin puree, blotted
• 1/2 cup (100g) light brown sugar
• 1 teaspoon pure vanilla extract
• Optional: coarse sugar for sprinkling on top before baking

Maple Glaze:

• 2 tablespoons (28g) unsalted butter
• 1/3 cup (80ml) pure maple syrup
• 1 cup (112g) sifted confectioners’ sugar
• Pinch salt, to taste; pecans optional



Directions:

1. Preheat oven to 400°F. Adjust baking rack to the middle-low position.
2. Line 1 or 2 large baking sheets with parchment paper or silicone baking mats.
3. Whisk the flour, baking powder, cinnamon, pumpkin pie spice and salt together in a large bowl.
4. Grate the frozen butter (I use a box grater). Add the grated butter to the flour mixture and combine it with a pastry cutter, a fork or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
5. Whisk 1/3 cup (75ml) heavy cream, the egg, blotted pumpkin, brown sugar and vanilla extract together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened.
6. With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into eight equal wedges.
7. To make smaller scones, press dough into two 5-inch discs and cut each into eight equal wedges. (Larger scones are pictured in this blog post.) Place scones at least 2 inches apart on the prepared baking sheets.
8. Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar, if desired. (Gives a nice crunch!)
9. Bake the larger scones for 20 to 25 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.
10. Make the glaze: in a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners' sugar. Drizzle over warm scones, top with pecans and enjoy!

Stay connected and find out all about our upcoming Farm & Garden Classes at Centennial Farm. We love seeing you all and sharing new and fun ways to make delicious memories for you and your loved ones. We have some new and exciting classes coming up, so register early!

~Thank you for reading the Culinary Corner~

Stay well, friends, and sweet dishes!

~Chef Vina~

What's in season?

September produce guide

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

Fruits: Apples, avocados, cantaloupes, citrus, dates, figs, grapes, grapefruits, guavas, lemons, longans, lychees, mangoes, passionfruit, peaches, pears, persimmons, plums, raspberries, strawberries, tomatillos, tomatoes, watermelons.

Vegetables: Carrots, cauliflower, celery, chives, corn, cucumbers, eggplants, green beans, green onions, okra, onions, peppers, potatoes, pumpkins, spinach, summer squash, sweet potatoes, zucchini.

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.