Seven Seasons on Stowell Lake Farm

Stories and Recipes That Nourish Community

Jennifer Lloyd-Karr, Elizabeth Young, Lisa Lloyd; recipes by Haidee Hart

Told through the voices of four women at the heart of the project, Seven Seasons on Stowel Lake Farm is a multi-layered, evocative exploration of life on a sustainable organic farm that has been at the forefront of North America’s slow living and local eating movements. Stunning photographs and transporting descriptions of nature feature alongside mouth-watering yet uncomplicated recipes and crafting tips.

Through a bounty of personal stories of Early Spring, Late Spring, Summer, High Summer, Autumn, December, and Deep Winter, the rich life of Stowel Lake Farm comes alive. From harvest dinners to Thursday work parties, looking after free-range children to handling the summer hay bailing, planting early seeds to celebrating the New Year, each experience offers a meaningful celebration of people working and living together on the land.

Readers are transported to life on the farm while learning some of the tips, tricks, secrets and recipes grown from years of work. Local harvest, slow food recipes include Squash and Sage Risotto, Wild Spring Nettle Soup, Herb-Encrusted Leg of Lamb, Pavlova with Roasted Rhubarb Compote, and Fresh Chèvre Cheesecake, nestled alongside key seasonal activities such as maximizing spring vegetables, saving seeds, making nature tables and dying eggs. Suggestions go deeper than simply the practical, however: Seven Seasons shares emotional lessons from community living and prioritizing family, including the importance of sharing gratitude, the importance of walks and celebrating together.

Seven Seasons on Stowel Lake Farm is more than a book, it’s a place: one that readers can immerse themselves in time and again, through recipes, storytelling, and lessons. Steeped in insights that celebrate nourishment—both physical and emotional—this stunning, original book will inspire readers to cultivate their own rich traditions of food, family, and community—wherever they live.


This captivating story of a year on the farm with recipes is very seductive. Communal life has never seemed so attractive. The recipes, which evoke the seven seasons on the farm, are easily accomplished and full of fresh tastes and textures. A beautiful book.
Lucy Waverman, Globe and Mail food columnist and author of The Flavour Principle

Lisa Lloyd is the founder of Stowel Lake Farm. She moved to the farm in 1979 with her three children, Rachel, Hamish and Jennifer and has lived here ever since. Jennifer Lloyd-Karr has lived on Stowel Lake Farm (with a few breaks for university, travel and guiding work) since she was five years old. She facilitates the community and co-manages business operations on the farm. Elizabeth Young moved to Stowel Lake Farm in 2000. She co-facilitates the farm business and community and teaches yoga in the Gatehouse. Haidee Hart has lived on Stowel Lake Farm with her husband since 2005. The chef for the farm, she is passionate about farm-to-table food, natural wines and foraging for wild ingredients with camera in hand.

ISBN 978-1-98902-508-6
$35.00 usd · $40.00 cdn
9 x 8.5 inches · 320 pages
Full-colour photography and illustrations throughout