Fall Harvest Day & Community Potluck

Aug 28, 2013
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Sylvia’s Table: Farm-Fresh Cookbook On Sale Now

Aug 15, 2013
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Every year, children flock to the Sylvia Center at Katchkie Farm in upstate New York to learn firsthand about where fresh food comes from—how to grow it, how to harvest it, and how to use it to prepare great-tasting meals. Now Sylvia’s Table brings these lessons and recipes straight from the farm to your kitchen in a deliciously unique cookbook for families. From Homemade Apple Roll-Ups to Butternut Squash Bread Pudding and from Spinach and Strawberry Salad to Grilled Tamarind Turkey Burgers and Baked Sweet Potato Fries, here are almost two hundred recipes that you and your family will enjoy.


Featuring recipes from “the friends of Katchkie Farm”—chefs like Michael Romano of Union Square Cafe and Jonathan Waxman of Barbuto; culinary experts including Food & Wine’s Dana Cowin; cookbook authors Giuliano Bugialli, Rozanne Gold, Deborah Madison, and, Sara Moulton; and many others—this is a family cookbook guaranteed to be loved by cooks (and kids) of all ages.


Available Now


Order Today!

All profits go to benefit The Sylvia Center.



Farm to Table 2013

Aug 12, 2013
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We’d like to thank everyone who was involved with making our 6th Annual Farm to Table Dinner a lovely and successful experience!


Thank You to our Sponsors

Club Helsinki

Cafe Le Perche

Fish and Game

Great Performances

Katchkie Farm

The Lofgren Agency

The Law Office of John K. Friedman

Party Rental


Thank You to our Raffle Donors

Art Omi

Beth’s Farm Kitchen

Blackwood & Brouwer Booksellers

Kinderhook Farm


Murray’s Cheese

Cabot Cheese

One Girl Cookies

April Wachtel


Chatham Wine

Hawthorne Valley Association

American Pie

Clocktower Toys

Edible Magazine Hudson Valley

Modern Farmer

Museum of the City of New York

Maple Hill Creamery

Hudson Valley Seed Library

The Main Street Grainery

Samascott’s Garden Market


Thank you to our Auction Donors

Beth Linskey

The Cosmopolitan of Las Vegas

Kinderhook Farm

Liz Neumark

Matt Riznyk

Farmer Bob Walker


Dinner Co-Chairs

Debbie Gardner | Renée Iacone


Dinner Committee

Rob Arango

Peter Aschkenasy

John Banta

Jennifer Baum

Myra Biblowit

Mark Chaikowski

Joan Davidson

Cindy Edelson

Judy Fishman

Ben Giardullo

Nancy Ginsberg

John Hannam

Christine Jones

Beth Linskey

Martha McMaster

Lauren Mundy

Liz Neumark

Ornella Pisano

Ruth Reichl

Nina Simmons

Koethi Zan


Angel Supporters

Steven Harris & Lucien Rees Roberts

Winsome Brown & Claude Arpels

Mary McCormick


Special Thanks to

Farmer Bob Walke

Matthew Riznyk

Samantha Sherman

Josh Tierney


…and our family of over 30 volunteers and interns from Great Performances, The Sylvia Center, Katchkie Farm; and friends from NYC, Columbia County and Pennsylvania, who have provided this evening’s hospitality.



Day at the Farm 2013

Jul 16, 2013
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Tuesday, August 27


Katchkie Farm


Planting Seeds


Exploring the Farm


Meeting the Sheep and Chickens


Tasting Tour


Activities in the Children’s Garden


Preparing and Sharing a Farm Fresh Lunch


Collect chicken eggs, try your hand at scuffle hoeing, and make a garden veggie pizza in our outdoor wood burning oven!


Come spend a day on the farm with us and be a part of the story of food from seed to plate!


Group size limit: 15 participants

Program Fee: $35 per child (ages 7-13)


To register please contact:

Julie Cerny, Education Director

The Sylvia Center at Katchkie Farm

745 Fischer Rd.

Kinderhook, NY 12106

(518) 758-2170


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    Featured Seasonal Recipe

    Baked Pears with Yogurt, Honey and Cinnamon

    Baked Pears with Yogurt, Honey, and Cinnamon Serves 12 (1/2 pear per person) Ingredients: 6 Bosc Pears, peeled, halved lengthwise, and cored 4 tablespoons salted butter, melted 2 cups yogurt 1/3 cup honey 1 teaspoon ground cinnamon 12 fresh mint leaves 1. Preheat the oven to 400°F for 20 minutes. 2. Meanwhile, brush the pears with butter and place them, cut-side down on a parchment-line baking sheet. Sprinkle with cinnamon. Bake until the pears are caramelized and tender, about 40 minutes. 3. Transfer the pears onto a platter, cut-side up, and let cool. Fill each pear half with yogurt, drizzle with honey, and serve.
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