“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.
Enjoy the zippy tang of sherry vinegar, popular in Spanish cooking, and the briny taste of capers in this zesty take on roasted cauliflower. Serve as a tapas side or on a charcuterie board accompanied by a selection of Spanish meats, cheeses, and olives. The smaller, the better The smaller you cut garlic, the more oils you’ll release, providing additional flavour. Looking to achieve more subtle flavour? Slice your garlic rather than crushing it.
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.