kitchen
Fresh-cut processing in Harvest Kitchen

Welcome to the Harvest Kitchen!

Link to Kitchen Brochure

What’s the Harvest Kitchen?

The Harvest Kitchen at the Extension Learning Farm in Canton is a shared-use kitchen space at the Cornell Cooperative Extension Learning Farm (2043 State Highway 68 in Canton). The facility is fully equipped with cookware and utensils as well as variety of specialized equipment.

Ways to Use the Kitchen

1. Processing by food entrepreneurs, local farmers/producers, and food businesses. 

The Harvest Kitchen is available for hourly rental by food entrepreneurs, local producers, and small food businesses. Ways in which the kitchen is currently used/ could be used include:

  • Local farmer/producer for development of value-added products (such as pickles, preserves, and jams)
  • Small food businesses in the early stages of development, needing kitchen space to prepare their products (such as caterers, bakers, food trucks, etc.)
  • Regular food processing operations (such a business processing vegetables for sale to local school lunch programs)

These are just a few possible applications of the Harvest Kitchen. If you have an idea or want more information about pricing, get in touch by emailing Maria ‘Flip’ Filippi at mpf65@cornell.edu.

2. Preservation and cooking classes

The Harvest Kitchen regularly hosts hands-on preservation workshops and cooking classes using locally grown ingredients. Classes are taught by a variety of instructors (chefs, master food preservers, home cooks, farmers) on a variety of topics. We host 2 – 6 classes a month, and topics are always changing. To see what’s coming up and sign-up for classes, check out http://stlawrence.cce.cornell.edu/events.

The Space

The Harvest Kitchen is a bright, clean, functional workspace suitable for many applications. It comes fully equipped with cookware, utensils, tools, appliances, and a variety of specialized equipment, including:

  • Two six-burner gas stoves
  • 3-door commercial refrigerator & 2-door freezer
  • Walk-in cooler
  • Blast chiller / flash freezer
  • Hi-temp commercial dishwasher
  • 1 zone commercial food dehydrator
  • Large scale commercial vegetable processors
  • Large scale commercial pulp extractor/juicer
  • Commercial potato/root peeler
  • Meat grinder, mixer, and sausage stuffer
  • 30 QT floor mixer
  • 7 quart blender-mixer
  • Immersion blender
  • Mobile Baker's racks
  • Mobile stainless steel prep tables
  • pH meter

See other Kitchen resources at the Cornell Food Venture Center Here.

The facility has been made possible with the support of the USDA Rural Business Development Grant program and NYS Workforce Development Institute

Contact

Maria 'Flip' Filippi
Local Foods Program Leader & Harvest Kitchen Manager
mpf65@cornell.edu
315-379-9192 ext. 229

Last updated August 3, 2020