Spring Vegetable Seedling Tips with Greenhouse Manager Heather Anthony

Within SUNY Cobleskill’s community of forward thinkers, Heather Anthony is always thinking ahead. While winter can be unpredictable and seem unending, from the controlled environment of SUNY Cobleskill’s greenhouses Anthony has perfected the practice of preparing seedlings for springtime growth. Microgreens are plants indoor growers can raise, harvest, and eat in a month or less. These plants give the

Chef Michael Lapi’s Toothsome and Tender Potato Gnocchi

Chef Instructor Mike Lapi

For many, winter connotes cozy fires and picturesque, snow-covered hills. For Chef Instructor Michael Lapi, winter’s arrival and transition into spring is all about potatoes. One of Chef Lapi’s go-to recipes for Russets is potato gnocchi. Growers produce potatoes in abundance each winter, and while some prefer Yukon Golds, Chef Lapi makes one thing clear:

Three Dishes, One Late-Winter Meal from Chef Stephen Kerzner

Stever Kerzner and culinary student stirring pots at the stove.

With the variety of ingredients available through “Schoharie Fresh” Online Farmers’ Market, and at the Carriage House Café and General Store, you do not need to be a professional chef to create a meal every night of the week, in every season of the year. If you happen to be a chef, and an instructor