It’s that time of year when tables are filled to the edges with delicious dishes that celebrate family traditions new and old. With side dish options for sweet potatoes, mashed…
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Parmesan, lemon, garlic and red-pepper flakes: It’s one of The Sylvia Center’s favorite combinations of flavors to pair with pasta. In this recipe from The New York Times Cooking, our tried and…
Week 3 of our family classes was all about adding flavor! We were so graciously donated ground beef from Grimaldi Farm in Ghent, NY. Their grass-fed beef is available through…
Thanks to the end of daylight saving time, we are getting a bit more sunlight in the mornings, but the temperatures are undoubtedly dropping. You may need a breakfast that warms the…
It’s sweater weather and much of what has been growing in the garden is done for the season. However, at The Sylvia Center, we are still enjoying our fall harvest…
Over the past couple of weeks, we have had the pleasure of welcoming Taconic Hills’ 3rd Grade classes on the farm as the second part of their Full Plate Series….
At the Sylvia Center, we like to get creative with our recipes, using our own vegetables from Katchkie Farm in Kinderhook, New York. Recently we harvested butternut squash from the…
At The Sylvia Center, we love chocolate. This week we felt like baking a warm treat for the chilly days ahead, and this one is pretty unique — it has…
A group of homeschoolers visited The Sylvia Center at Katchie Farm for a complete day of gardening and enjoyed a full culinary experience. They started the day by digging…
At this time of year on Katchkie Farm, zucchini, eggplant, and tomatoes are still in season and ready to eat. They’re easy to prepare and enjoy in a warm dish…
