Farro + Roasted Fennel Salad w/ Cardamom Carrots

I can't seem to write about food without writing about the weather. It's fall here, officially. That means avocados are long past making sense and I find myself gravitating toward squash, pumpkin, beets, and carrots while at the market. Rather than filling the season with heavy spices, I've been trying to incorporate light herbs that refresh a dish. During this transition time from summer to...