Farm

Kids’ Art Class at Katchkie Farm on August 3

Jul 16, 2014
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Artist April Stewart Klausner will conduct a 3-hour drawing and painting session inspired by the flowers and vegetables growing in The Sylvia Center’s Children’s Garden.

 

Sunday, August 3, 2014

1-4pm

 

The Sylvia Center at Katchkie Farm

745 Fischer Rd, Kinderhook, NY 12106

 

For children ages 7 to 12

$30 program fee per child
All art supplies will be provided
Limited space is available

 
To register or inquire, please contact Julie Cerny at (518) 758-2170

 

 

Farm to Table Benefit Dinner

Feb 26, 2014
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Farm to Table Dinner
Saturday, July 19, 2014
to Benefit The Sylvia Center

 

Buffet dinner, fresh from the fields of Katchkie Farm featuring seasonal and local ingredients. Proceeds from the dinner will benefit The Sylvia Center’s programs for youth in Columbia County.

 

Cocktail hour will take place from 6-7pm and we will sit down for dinner at 7pm. We hope you will join us for this delicious night at the Farm! Our dinner will occur rain or shine.

 

Click here to learn more
about The Sylvia Center

 

Co-chairs

Debbie Gardner

Steven Harris & Lucien Rees-Roberts

Renee Iacone

 

Committee Members
Rob Arango & Gary Stefanick
Peter Aschkenasy
John Banta & Daniel O’Donnell
Didi & David Barrett
Jennifer Baum
Elliot Berkowitz & Kelly Schunk
David & Betsy Berliner
Scott Berrie
Myra & Charles Biblowit
Warren & Lenny Collins
Jerry Croghan & Louis Hedgecock
Cindy & David Edelson
Sheldon Evans & Martha McMaster
Judith R. Fishman
Scott Frankel & Jim Jospeh
Ben Giardullo
Nancy Ginsberg
Trudy Elbaum Gottesman
John Hannam
Nicholas Haylett & Timothy Husband
Bill Irwin & Martha Roth
Jacob Israelow & Tanushri Kumar
Beth Linskey
Stephen Metcalf & Koethi Zan
Amy & Curt Middleton
Liz Neumark & Chaim Wachsberger
Ornella Pisano & Pietro Rossini
Michael Pollack
Ruth Reichl
Paul Shechtman & Bonnie Yochelson
Nina Simmons
Peter Spears & Brian Swardstrom

 

 

Ticket and Sponsorship Levels

Online ticket sales have ended. Please contact Jenn by phone at (212) 337-6075 or by email at jenn.so@sylviacenter.org to inquire about purchasing tickets.

 

 

Tickets

Seed Ticket $150

One ticket to the benefit.  Supports the purchase of ingredients for 1 Fresh Food program day. $100 of this ticket is tax-deductible. Purchase Online

 

Root Ticket $500

One ticket to the benefit.  Supports 1 year of Seed to Plate program for 1 student. $450 of this ticket is tax-deductible. Purchase Online

 

Sponsorship

Journal Ads $300

An ad buys you a page in our printed journal. Ads due by June 30, 2014. All ads are 100% tax-deductible. Download RSVP Form

 

Leaf Sponsor $5,000

Provides funding for a full year of the Seed to Plate program for 1 school in Columbia County. Includes reserved seating for 10; recognition in program and online materials; acknowledgment from the podium. $4,500 is tax-deductible. Download RSVP Form

 

Flower Sponsor $10,000

Provides funding for Fresh Food Comes from the Farm for 3 Columbia County schools.  Includes reserved seating for 10; recognition in program and online materials; acknowledgment from the podium. $9,500 is tax-deductible. Download RSVP Form

 

Fruit Sponsor $15,000

Provides funding for one full-time Sylvia Center at Katchkie Farm intern, or for Fresh Food Comes from the Farm for 5 Columbia County schools. Includes reserved seating for 10; recognition in program and online materials; acknowledgment from the podium. $14,500 is tax-deductible. Download RSVP Form

 

If you are unable to attend but would like to support The Sylvia Center, contributions can be made here.

 

Come for the meal, stay for the weekend!

 

No refunds available.

 

About The Sylvia Center

The mission of The Sylvia Center (TSC) is to inspire children to eat well through hands-on learning experiences on the farm and in the kitchen. Through our programs, children learn what fresh food is, how delicious it tastes, and how to prepare it for themselves and their families. We teach skills that inspire children to establish independent healthy eating habits – so that they may lead healthy and productive lives.

 

On the farm, children learn about their food from seed to plate as a part of an immersive program where they are able to harvest produce, cook a meal and eat together while looking out over the fields.

 

In 2013, The Sylvia Center at Katchkie Farm reached more than 1,000 children, teens and families — 760 of whom were participants from Columbia County and the Capital District. Also last year, TSC successfully piloted our Seed to Plate program, a series program taught in schools and youth centers that includes a capstone trip to the farm.

 

 

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.

 

 

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    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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