As halloween candy fills our pockets out to the field, we revel in how nice it is to be outside this time of year and soak up the sights and smells. The soil is soft and cool to the touch and planting for the winter is such a satisfying task. Once the last of the greens are in and the garlic is planted we will have finished sowing our seeds for the year. There is so much more of a finality to these days that every task feels more significant. The crew this year has been the best ever - dealing with the chaos of running 2 farms, the late nights of 2 CSA pickups and the early mornings of additional markets and harvest days. Every morning they still greet each other with smiles and hugs and snacks to share through out the day. I feel so lucky to spend my days with these great people and as we check off the final lists it feels nice to relax a bit and enjoy each other's company as the season winds down for the winter.
Scenes from the farm: mondo-fall fennel is the best, the Delval lacrosse team once again helping pick up our plastic mulch from the fields (thank goodness), Laura getting in the Halloween spirit, a portrait of the long island cheese pumpkin.
Roasted Parsnip Soup with Walnut Pesto
2 pounds medium parsnips, peeled, cut into 1/2-inch pieces
3 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 tablespoons walnuts, toasted
2 tablespoons finely chopped mixed fresh herbs (such as tarragon, flat-leaf parsley, and chives)
1 teaspoon fresh lemon juice
4 cups vegetable stock
Preheat oven to 400°. Toss parsnips with 1 Tbsp. oil in a large bowl and season with salt and pepper. Arrange parsnips in a single layer on a rimmed baking sheet and roast until tender and lightly caramelized, 22–25 minutes.
Meanwhile, pulse walnuts and herbs in a mini-processor until very finely chopped. (Alternatively, crush walnuts and herbs with a mortar and pestle to form a coarse paste.) Add remaining 2 Tbsp. oil and lemon juice and pulse to combine. Season pesto to taste with salt and pepper. Set aside.
Let parsnips cool slightly, then transfer to a blender. Add stock; purée until smooth. Pour soup into a large saucepan and heat over medium heat until warmed through. Season with salt and pepper and divide among bowls. Drizzle with pesto and serve.