Become a farmer for the week!

Children ages 8-12 will experience life on the farm and learn about food from seed to plate during thisfive-day program. The week will end with a Family Farmers Market and Celebration Feast.
Each day will include:
••••
Farm & garden activities like planting seeds, collecting eggs, and helping our garden grow.Farm crafts like tie-dying with vegetable-based dyes and making seed paper for planting.Creative food projects like making like ice cream, wood-fired veggie pizza, cheese, and pickles.Games and other activities like frisbee, hiking around the farm forest, and running through the sprinkler. Harvesting veggies from the garden and using locally sourced ingredients to prepare and share a delicious lunch together each day. A few of our favorite lunch recipes are: veg

gie tacos, green salad with homemade dressing, vegetable fried rice, cucumber salad, and focaccia bread. We also like to make fun drinks like rhubarb spritzers or mint lemonade.

•Date and Time: Monday August 13 through Friday August 17 from 9am-3:30pm daily.
Location: 745 Fischer Rd. Kinderhook, NY 12106
Program Fees: Sliding scale $285-$360.
For more information please contact Julie Cerny, Education Director and Garden Manager, at518.758.2170 or sylviacenter@katchkiefarm.com. We hope to see you on the farm!

Spinach Ricotta Cannelloni

Spinach Ricotta Cannelloni
makes 8 cannelloni
Ingredients
½ pound fresh spinach, chopped
1 ¾ cup ricotta cheese
1 small onion, diced
3 Tbs. olive oil
2 cloves garlic, minced
1 egg, lightly beaten
½ cup chopped parsley
½ cup grated Parmesan cheese
8 6”x4” pasta rectangles or 8 oven-ready “no-boil” lasagna noodles
1 quart tomato sauce
Procedure
1. Heat oven to 425°.
2. Bring large pot of salted water to boil.
3. Meanwhile, saute onion and garlic in olive oil.
4. Add chopped spinach and cook until wilted. Remove from heat and let cool
completely.
5. In a large bowl, combine egg, ricotta, parsley, salt and pepper.
6. Add spinach to cheese mixture.
7. Boil pasta sheets two or three at a time. For fresh pasta, boil for 2 minutes; for
oven-ready pasta, boil for 6 minutes.
8. Remove pasta from pot with a slotted spoon and lay flat on parchment paper or a
kitchen towel.
9. Layer the bottom of a baking dish with 2 cups of tomato sauce.
10. Fill each pasta sheet as follows: place 1/3 cup filling along short side of rectangle,
then roll up folding in the sides as you go.
11. Place cannelloni on top of the tomato sauce in the baking dish and repeat with rest
of pasta and filling. Cannelloni should fit snugly in the dish.
12. Cover cannelloni with rest of sauce and sprinkle with cheese.
13. Bake for 20 minutes or until bubbling and lightly browned.

Donate to The Sylvia Center

It’s a brand new year and we are embarking on an exciting chapter of expansion. Help us reach our goals for 2012. Donate today!

Farm to Table Dining benefit July 16th

Join us for our annual outdoor Farm to Table dinner to benefit The Sylvia Center at Katchkie Farm this July 16th. Farm to Table is a unique experience that showcases the best local produce and products that our region has to offer. Read More »