“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.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.