It's officially fall. The ash trees surrounding our house are turning golden, coloring the light that spills in the kitchen windows. The leaves that have fallen are dry and crispy, crunching under the feet of the neighborhood children walking to school. The urge to kick through the drifts of leaves on the parking strip is almost impossible to resist, and I can hear that most autumnal of sounds as the kids (and sometimes their parents) succumb to their siren song.

Nighttime temperatures are getting down into the 40s, requiring the addition of thick comforters to the beds, and mornings are brisk, with just enough of a chill to require pulling on a fleece jacket to walk the dogs first thing. The days warm up to the 70s by noon, and a glass of wine on the porch of an evening as the sun sets isn't out of the question just yet, warmth-wise.

This is what my parents used to call nigh-perfect Indian summer weather in the Northwest, though I'm beginning to think of it more and more as the onset of braising weather, time to pull out the Dutch oven for the season of low and slow-cooked meats and vegetables.

This year's crop of dried beans have begun showing up at the farmers' markets, and I was recently gifted some Rockwell beans from Willowood Farm on Washington's Whidbey Island. This variety was originally grown by an island pioneer, Elisha Rockwell, in the late 1800s, and it was brought back into production recently by farmer Georgie Smith when she took over the land her family had been farming on Ebey's Prairie since the 1890s.

Beans don't need much besides water, onions and garlic to make a mighty tasty main course, served with a hunk of hearty bread and maybe a drizzle of olive oil, but I happened to have a pig trotter (top photo) from the Square Peg Farm pig I'd butchered last winter. Beans and pork are a natural pairing, and the fattier the cut of pig the better. Trotters are almost all fat, and over several hours it gave a porky unctuousness to the pot. A half pound of bacon works well, too, and can be chopped or shredded before or after braising. Even a pound of pork shoulder will do its work on the beans, and can be shredded afterwards to make a beany, porky chili.

Regardless of how you decide to cook them, grab a few different kinds of beans from your local farmers' market and take them for a spin in a pot. I guarantee you'll find one (or more) you'll love, not to mention they'll warm up your family's bellies on these crisp fall nights.

Basic Braised Beans

1 lb. dried beans
3 Tbsp. olive oil
1 onion, chopped roughly
3 cloves garlic, chopped fine
Water
1 Tbsp. salt, plus more to taste

Optional:
3 bay leaves
Pork (pig trotter, 1/2 lb. bacon, 1 lb. pork shoulder)

Depending on the type of bean, you may need to soak them overnight in water (cover by 2"). Check with the farmer or follow directions if they're packaged. Drain and rinse prior to cooking.

Preheat oven to 300°.

On top of stove over medium heat, add oil to pot and heat until it shimmers. Add onion and sauté until tender, then add garlic, sautéing briefly until it's fragrant but not browned. Add drained beans and cover with fresh water by 1". Add salt and stir briefly. Add bay leaves and pork if using.

When it comes to a simmer, cover the pot and put it in the oven for at least four hours or until beans are tender and meat (if used) is falling apart. Check occasionally and add water to cover if the beans have absorbed it all (the amount of water needed will vary with the type of beans and if they have been presoaked). If meat has been used, remove it to a cutting board and chop or shred it, then add it back to the beans.

This can also be done on top of the stove. Simply keep the beans on a low simmer, covered, and check occasionally to make sure all the liquid hasn't absorbed.

More bean recipes: Baked Beans Italian Style, Backyard Barbecue Beans, Mexican-Style Black Bean and Greens Soup.

I made this soup the other night, and if you looked up "comfort" in the dictionary, it wouldn't show your mom or your teddy bear or your pillow or your fuzzy slippers. It would be a picture of this soup along with the recipe. (BTW, I puréed it this time…what can I say but OMG.) Warm, terrifically flavorful and fill-your-belly delicious, it's easy and perfect for the season. And, though I don't do this often, I'm rerunning the original post I wrote two years ago. Enjoy.

Just before the holidays I was out at Ayers Creek Farm helping Carol and Anthony get ready for the big holiday market at Hillsdale. Well, I say "helping" but it's more like "trying to not seriously f*** things up" while packing boxes of preserves, weighing and measuring beans, polenta and wheat into little bags with a big scoop.

One of the great things about these days at the farm, aside from getting to wear my boots if outside work is required, is sitting down at the table for a big lunch of soup or stew, a hefty loaf of bread and a nice chunk of cheese. On this day, a bit before lunchtime, Carol asked me to pull a big pot out of the fridge that contained braised leeks and potatoes in a white-ish liquid.

While that warmed on the stove, Carol and I went just outside to the kitchen garden to gather a few leaves of sorrel that hadn't yet gone dormant. (Note to self: plant this next year!) It was chopped and thrown into the pot, a cup or so of sour cream was stirred in with some salt and we had a classic "Potage Bonne Femme," a potato leek soup rather like vichysoisse only with more leeks than potatoes.

Carol prefers to use water to cook her vegetables rather than chicken stock, feeling that the flavor of the leeks is more pronounced. In my attempts to recreate this at home, I used half chicken stock and half water and it didn't seem to overwhelm the leeks, and also added a little richness. I've made it with both real sour cream and (purists don't choke) Tofutti sour cream—Dave's lactose intolerant, remember—and both were amazing, even according to my very choosy son who's not crazy about substituting tofu products for the real thing.

It's a comforting, rich and company-worthy meal that is super simple to make in an hour or so. Add a crusty loaf of bread and some cheese with an ice-cold glass of French chardonnay alongside and you're going to get raves from your crew.

Potage Bonne Femme (Potato Leek Soup)

3 Tbsp. butter
4 leeks, halved and cut into 1/2" slices, about 4 c.
3 Tbsp. flour
2 c. water
2 c. chicken stock
4 med. Yukon gold potatoes, peeled and chopped into 1/2" or so cubes
2 tsp. salt
1 c. sour cream
1 c. coarsely chopped sorrel (optional)
3 Tbsp. chives, minced (optional)

Melt butter in soup pot or large Dutch oven over medium heat. Add chopped leeks and cook slowly for 5 min. Remove from heat, add flour and stir. Put back on heat and cook, stirring constantly and without browning for a minute. Add water and stock, stirring well. Add potatoes and salt. Bring to boil and lower heat to simmer for 50 minutes. Add sour cream and chives and stir to heat. Adjust salt to taste. Serve, garnished with chopped chives.

Option: Purée with immersion blender before adding the sour cream or cool and purée in a food processor (or blender) in batches. For a vegetarian or vegan version, substitute margarine for the butter and use water or a vegetable stock and Tofutti sour cream. Really, it'll be fantastic.

cognitive dissonance: the discomfort experienced when simultaneously holding two or more conflicting cognitions: ideas, beliefs, values or emotional reactions. In a state of dissonance, people may sometimes feel "disequilibrium": frustration, hunger, dread, guilt, anger, embarrassment, anxiety, etc.

This is the perfect definition of my state of mind at this time of year, though my situation is probably not what psychologists were considering when they came up with the term. To wit: I love farm fresh eggs, whether purchased at the farmers' market or my favorite independent farmer, with their pastel green, beige, brown, dark brown or even bronze shades and variously speckled or, as my 3-year-old nephew says, "sparkly" shells. (I let him pick out his own eggs for scrambling—he always chooses the sparkliest.)

The problem comes when I need to hard-boil them for potato salad or, worst, for deviled eggs where the solid whites need to be pristine holders for the fluff of yolk that sits in their convex cups. The magic of the preparation dims substantially if the whites look more like 4-wheel-drive tire treads, and I've struggled with various techniques to make these fresh eggs easier to peel. I've even gone so far as to buy store-bought eggs in a desperate moment, knowing that they're likely at least a month old and the membrane surrounding the white has started to break down, releasing its sticky hold on the shell.

Some research gave me a new, and even deadly, superpower. With it I can now hard boil the freshest of fresh eggs and they'll peel like a dream, practically falling off the egg with the slightest of tugs. I'm sharing it with you so that your summer can be full of the loveliness of those dreamy yolks and pristine whites. But, like all superpowers, you must promise to use it only for good.

Hard-Boiled Fresh Eggs

1. Make sure your eggs are at room temperature. This will reduce cracking when submerging them in boiling water.
2. Bring a pot of water to boil over high heat.
3. Slowly lower the eggs into the boiling water.
4. When boiling resumes, set timer for 15 min. and reduce heat to keep at a low boil.
5. When timer goes off, drain eggs and submerge in ice bath until chilled, then peel.

Get my recipes for Spanish-style Deviled Eggs and Curried Mustard Deviled Eggs.

With salmon filets and steaks running up toward twenty bucks a pound at the fish counter, this time of year, when I'm craving it, I buy the whole fish, head on, for much less per pound. This way you get the (cleaned) fish, which you can throw on the grill with herbs and lemon stuffed into the cavity. You can also have your fishmonger filet it, or you can slice it into steaks yourself. But any way you choose to cook it, make sure to save the head, fins and tail to make a terrific fish broth for your next risotto or paella.

With out-of-town friends coming over for dinner, and wanting to share some of the crazy goodness of the Northwest, we grilled a whole salmon with a side of wild mushroom risotto and a salad of seasonal greens. Throw in some local red to go with the fish, a fruit crisp made with the last of the frozen berries to top off the meal, and they were putty in our hands. Even with everyone eating their fill, there was a good amount of fish left over…which fit into my clever plan to make salmon cakes for dinner a couple of nights later.

These cakes are great as an appetizer or with a salad for a simple dinner, and they also make a great breakfast with eggs, sautéed greens and a slice of homemade bread. It's not necessary to have all the ingredients—the fish, mayo and eggs are the critical ingredients—so the seasonings can go in any direction you desire. These are meant to be mostly meat, with just enough of the other ingredients to (barely) hold it together.

And if you ever happen to have any leftover smoked salmon (does that really happen?), that would be the gilding on this particular lily.

Salmon Cakes

2 c. cooked salmon, flaked
1-2 Tbsp. mayonnaise
1/4 c. minced red or green onion
2 cloves garlic, minced
1 serrano pepper, seeded and finely minced
2 Tbsp. cilantro, minced
1/4 c. bread crumbs
Zest of 1 lime
Juice of 1 lime
1 egg

Combine salmon with other ingredients (except oil) and mix thoroughly. Form into loose cakes about 2" across. Can be refrigerated at this point, which will firm up the cakes a bit, but it's not necessary. Heat 2 Tbsp. olive oil in medium frying pan until it shimmers. Put cakes in pan, but don't crowd them—do them in batches if necessary. Cook until browned, then carefully flip them over and brown on the other side. Makes about eight cakes.