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Seasonal Recipes
Strawberry Rhubarb Yogurt Parfait
 Ingredients: 1 pound rhubarb stalks, leaves removed, cut into ½-inch pieces 1 pint strawberries 1/2 cup sugar 1 pint low-fat plain yogurt
Method:
- In a saucepan, combine rhubarb pieces with sugar over low heat. Stir frequently as it starts to cook, making sure the sugar doesn't burn.
- Add strawberries as rhubarb begins to cook down.
- When strawberries have almost cooked down, remove from heat.
- Taste for sweetness. Let cool.
- In a parfait glass or a bowl, spoon two tablespoons of compote, followed by yogurt. Repeat and end with compote on top.
Spinach Ricotta 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 Method:
Check out our website for the instructions on this recipe.
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April, 2012: We're going (pink) bananas for Spring at the Farm!
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 Even after a winter as mild as this one, we find ourselves elated by the lengthening days and the seemingly endless promise in the Spring air. Call us crazy, but we're going to try bananas in the children's garden this year: adorable little pink ones. Why not? And why not try huckleberries (the pizza oven should be able to bake a pie, right?) And a few new varieties of fruits and veggies that are too beautiful to be resisted.
Children are astonished to learn that cucumbers don't have to be dark green, that some cauliflower is purple, and that fresh food can be a visual feast as well as a tasty treat. When kids come to Katchkie Farm, they enter a kind of edible museum whose masterpieces stimulate every sense. Chard has a tart, lemony flavor; five different kinds of basil pose a challenge to the nose; a carrot's crunch harmonizes with a rooster's crow; a cherry tomato's juice trickles down the chin.
A day at Katchkie Farm is an indelible experience for any child and now kids can play there for a whole week. Have a look at photos from our previous farm trips on our Facebook page. Beginning this summer, we're offering Farm Day Camp from August 13th - 17th for ages 8 - 12. Each day will celebrate a different theme such as Food Magic and Farm Systems. Of course, every day will feature a delicious garden lunch cooked by the campers. Contact Julie.cerny@sylviacenter.org for more info.
Two New Sites Added to NYCHA Program
The Young Chefs program at the New York City Housing Authority grows apace with the addition of the Wagner community center in East Harlem and St. Mary's Park community center in the Bronx. This expansion is part of a larger two-year initiative to bring The Sylvia Center's programs for children and teens to eight centers. This summer, we will add a sixth to the growing list. Stay tuned
and follow us on twitter for more updates!
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How You Can Help
Give the gift of cooking and share the joy that fresh and beautifully prepared food brings to our families. Your contributions touch the lives of over 2,000 children every year.
$100: Supplies cooking utensils for one site
$250: Provides fresh ingredients for a 6-week cycle of classes
$500: Supports a Teen Chef Intern for a school year
$1,000: Supports 10 students for a 6-week cycle of classes
$2,500: Funds class trips for 80 youth to Katchkie Farm in Kinderhook
$8,000: Supports a year of cooking classes for 24 pregnant teens
$25,000: Supports a year of classes for 100 children a Farm
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