The Hudson Valley farmer and caterer Liz Neumark, of Katchkie Farms and Great Performances, also runs The Sylvia Center, a nonprofit in upstate New York that educates kids about real food. Her new cookbook, Sylvia’s Table, features easy-to-follow recipes from food world friends like F&W’s Dana Cowin, who shared her daughter’s recipe for chicken soup. Here, Neumark teases one of her most flexible recipes: Vegetable Lasagna.
Without a doubt one of my signature recipes in Sylvia’s Table is Vegetable Lasagna, simply because not only do I cook it, but I grow it as well. From early July through early October, I use only Katchkie Farm produce in the dish. The eggs are from our chickens and the cheese is from Hawthorne Valley Farm (I will often use their quark in lieu of ricotta) or other Hudson Valley dairies.
In general, recipes are used two different ways—as guidelines for seasoned cooks who get inspired by a dish, and verbatim by those who believe they lack the ability or confidence to improvise even slightly. For the latter group, I scripted the lasagna-making process as precisely as possible.