October in The Farm Table

October arrives cloaked in misty mornings and a low golden light. The hedgerows that only weeks ago spilled with berries now hang bare, while the fields wear their muted autumn palette. Squash and pumpkins are stacked high in the farm shop, knobbly and colourful. In the kitchen, the rhythm shifts again: roasts in the oven, root vegetables caramelising, and pots of soup gently bubbling away.

Out on our Pebblebed Vineyard, the Community Harvest is in full swing. Late September saw us gather the last of the rondo a deep, inky-skinned variety that promises a lush, fruit-forward red. Now, in early October, we turn our attention to the Seyval Blanc. This is the beating heart of our sparkling wine, a grape that thrives in Devon’s cool climate. We welcome you to join us for a day amongst the vines: a gathering of familiar faces and newcomers, secateurs clicking, crates filling steadily as laughter drifts between the vines. By mid-afternoon, hands are sticky with grape juice and there’s the promise of a glass of wine and something warm to eat from the barbecue. As with all farming, the weather decides when the grapes are perfectly ripe, so we only set Community Harvest dates a week or so ahead. Keep an eye on our website and join us when the moment comes.

Beyond the vineyard, the season is generous to those who love to cook. Apples dominate - russets, Cox, Egremont - alongside pears. Wild mushrooms begin to appear in pastures and woodland edges. Game season is well underway: pheasant, partridge and duck are all at their best, pairing beautifully with the orchard fruits now in abundance. For those who prefer the sea to the land, October is the start of the native oyster season, when cold waters yield shellfish at their sweetest.

It’s a month to embrace the slowing pace, the deeper flavours and the comfort of meals shared indoors. As the vines rest and the cellar begins to fill with this year’s promise, we raise a glass to the people who helped bring it in and to the season that makes it possible.

Ingredients

2-4 parsnips depending on size
1 pear
1 bunch of Darts kale
Rapeseed oil to cook with
1x banana shallot
20g of sugar
Bay leaf
Salt, Cornish sea salt flakes.
Pepper, fresh ground black.
Dried rosemary powder
120g Beenleigh Blue
150ml of red wine vinegar

Method

Wash and cut the pear in to large slices or wedges removing the core. Wash the kale and pull the leaves away from the stem and tear them up.

Peel the banana shallot and slice into thin rings. In a bowl, combine the vinegar, sugar, salt, and bay leaf, and stir. Add the sliced shallots and let them pickle for at least 20 minutes, ideally a few hours.

Peel the parsnips and trim off the tops and bottoms. Cut them into wedges, then use a knife at an angle to remove the tough core from each wedge. Place the parsnips in a saucepan with cold salted water and bring to a simmer for 5–8 minutes or until the outside starts to soften.

Preheat the oven to 200°C (fan). In an ovenproof frying pan or roasting tray, add a thin layer of oil and place in the oven to heat up. Drain the parsnips, sprinkle with flaked sea salt, and gently shake them in the pan to rough up the edges. Transfer to the hot tray - the oil should sizzle - toss to coat, and roast for 10–15 minutes or until golden brown and crisp.

Once the parsnips are roasted, strain off any excess oil. Add the kale and pear to the tray and return to the oven at a lower temperature for a few minutes, just to warm through.

In a large bowl or serving platter, layer the roasted parsnips with the warm kale and pear. Crumble over generous chunks of Beenleigh Blue cheese, and garnish with the pickled shallots.

Darts Farm

October in The Farm Table

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