“Food is such a tangible way to connect,” says Jennifer Lloyd-Karr. “When Haidee is in the kitchen and talking about beets or fennel from the farm, and people are experiencing that freshness, they’re always like, ‘WOW!’”
The Seven Seasons of Stowel Lake Farm: Stories and Recipes that Nourish Community (Page Two Books, 2018) is a beautiful depiction of the strength and commitment of these four unique women—to their families, to the farm, and to each other. From harvest dinners and Thursday work parties to caring for animals and working in the fields, each experience offers a meaningful celebration of people working and living together on the land.
“Explore life on the farm while learning some of the tips, tricks, secrets, and recipes acquired from years of work. Seven Seasons shares emotional lessons from community living and prioritizing family, including the importance of sharing gratitude, walks, and the celebration of life together.”
Heat oven to 400 F (200 C). Cut carrots in half lengthwise, or leave whole if very small. In large bowl, toss carrots in 2 Tbsp (30 mL) olive oil and pinch of salt. Spread carrots onto parchment-lined baking tray, and bake for 25 to 30 minutes, until they begin to turn golden brown.
Finely chop feathery tops of carrots, discarding tougher stems. Place carrot tops, 1/2 cup (125 mL) olive oil, Parmigiano-Reggiano, and 1 tsp (5 mL) salt in bowl of food processor. Process until thoroughly blended but some texture remains. Add additional olive oil to achieve a pesto-like consistency. Salt and pepper to taste.
When carrots are done roasting, transfer to a serving platter and spoon pesto overtop. Serve
warm or at room temperature.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.