Featured Recipe From the 11th Annual Farm to Table Dinner: Tuscan Kale and White Bean Salad

This post was written by Liani Astacio, Communications Intern at The Sylvia Center and Prep for Prep scholar.

Last Saturday, we hosted our 11th Annual Farm to Table Dinner to raise funds in support of The Sylvia Center’s community-based nutrition-education and youth development programs for young people and their families in Columbia County.  Guests experienced a rich array of fresh and delicious cuisine, prepared by Great Performances, and eaten at community tables in the fields of Katchkie Farm. Guests also had the opportunity to tour the Learning Garden, where many of the ingredients for the meal, were planted, cultivated, and harvested by our garden educators. Local cuisine, such as: Oak Pizzeria’s Focaccia, Four Fat Fowl’s St. Stephen’s cheese, Honey’s Granola, and other delicious ingredients, like Yolele’s fonio in Charred Corn Succotash, Burlap and Barrel single-origin spices, were also incorporated into the menu.  Beautiful hors d’oeuvres were plated and passed during cocktail hour and included: smoked salmon tartare, goat cheese bonbon, a local BLT, and local salt roast potato (pictured below). 

One fan favorite was The Sylvia Center’s Tuscan Kale and White Bean Pasta. For those who missed the dinner, but want to have a piece of the Farm to Table fun, or to those who simply want to reencounter one of their favorite dishes from Saturday,  scroll below to read how you could make this dish — just one of the many tantalizing dishes of the night.

Thank you to all those who helped make the Farm to Table Dinner such a success. Whether you came as a guest, worked as a volunteer, made a donation or sponsored the event, we are grateful for your generous support in helping us plant the seeds for a better local food system!


Tuscan Kale and White Bean Pasta

Our students had the opportunity to make this dish in our programs! Not only is it delicious, but it’s perfect to make with the entire family.

Serves 6-8



1 bunch of kale, chopped coarsely

1 15 oz can of white beans, drained and rinsed

3 cloves of garlic, minced

1 medium onion, diced

Olive Oil

Pinch of cayenne pepper

Salt and pepper to taste

½ lemon

Parmesan cheese, grated

1 lb whole wheat pasta



  1.  Bring a large pot of salted water to a boil. Add pasta and cook according to instructions or until al dente. Drain pasta, reserving ½ cup of the pasta water.
  2.  While pasta is cooking, bring a large skillet to medium-high heat. Once skillet is hot, add olive oil. When the oil is shimmering, add onions and pinch of cayenne pepper and saute until translucent (about 2-3 minutes). Add garlic and saute for an additional 2 minutes.
  3.  Add kale and sauté until soft, but still bright green. Add white beans and then the pasta and reserved pasta water. Simmer until the sauce has thickened. Add salt and pepper to taste.
  4. Finish with a squeeze of fresh lemon juice and grated parmesan.