7 ways to love autumn
and a recipe for a perfect bean and tomato soup to warm your soul
A few twists of the calendar and suddenly it’s sweater season.
And as we round into the last week of September, something happens. It’s the fluttery feeling that if we don’t do something right here, right now, to capture these golden moments of still warm sunshine, late garden blooms and late harvest offerings, something important will be lost.
We’re already dreading the knock of winter at the door, with its hoary claws and temperamental nature. Never mind that winter has a magic and rhythm of its own.
We humans are a funny lot. Our ephemeral memories cling to the not-so-distant past summer and glorify it. Never mind that July was wet and gloomy and grey. It was summer! And we miss it already, without giving its solemn cousin autumn a chance to reveal its more nuanced nature.
Falling in love with autumn
Autumn was long my favourite season. Back to school signalled new beginnings and fresh starts in a way that January 1st never did. It was clean slates and clean notebooks, a fresh set of coloured pencils and 5-subject Hilroys, a new outfit and trimmed bangs.
And then I grew up and bought a house, and with it a garden. Suddenly spring was the favourite. With its tender green shoots and new life everywhere, the season not only heralded warner brighter days ahead but also promised a constantly changing landscape of lushness and beauty.
But here I am, and here is autumn. It’s the sunniest of days, with cool fresh air that I want to breathe in great big gulpfuls. Autumn is gently tugging at my sleeve, reminding me that it really is the one. And as I reflect on the things that I love, I realise that these next few months are to be revelled in and cherished. A little bit melancholy, a whole lot reflective.
With Thanksgiving around the corner, today I’m giving thanks for autumn. By no means complete, here’s the start of anticipating the things I’ll be looking forward to.
Cozy comfort: Sweater season is the best season. When the sun dips down early, you don’t need a parka to stay warm and toasty. Pile on the fleece, the wool, the turtlenecks and cardigans and go for a long walk.
Crackling leaves and changing colours: I know I’m not the only one who loved nothing more than to kick through a pile of freshly-raked autumn leaves. The kaleidoscopic colours, the mossy underbelly, the fun of piling them up and starting all over again.
Fresh cider and warm doughnuts: Country markets with hay bales, a petting zoo and the smell of cinnamon in the air. Keep your pumpkin-spiced anything: I’ll take warm apple cider and a bagful of doughnuts any day
Warm sun, brisk air: It’s not just that the days are shorter; it’s that the sun is more golden. Perhaps it’s the illusion of light filtering through those yellow, red and brown leaves. Raise your face to it and breathe deeply. That air is the purest you’ll drink in all year long.
Roaring fires and weighty books: We love our two wood-burning fireplaces. Come October, when the furnace is turned on and the chill settles in, there’s nothing better than a night curled up in front of the fire with the book you didn’t want to read in the light and frivolous summer.
Crisp apples: Start with Cortlands and Macs, which are best early on. Move on the Russets, small and rough and sweet. Honey Crisp will carry you through the hard winter months, and Red Prince will get you through to spring with every satisfying bite.
Soups and stews: And of course, glorious soups and stews. While we make soup throughout the year, there’s no better time to spend a lazy Sunday afternoon with a pot merrily bubbling on the stovetop. These one dish wonders make the most satisfying meals of all.
What are your fall favourites? Share in the comments below!
Bean and tomato soup
Serves 4
September is that special month where the best of late summer’s harvest is still excellent and also perfect for an autumnal treat. I love to buy a bushel of borlotti (Romano) shelling beans and freeze them for the long winter months. Of course dried and canned beans are easy to find and plentiful, but there really isn’t anything that beats freshly cooked borlotti beans.
While I use late season very ripe heirloom tomatoes for this recipe, you can substitute in canned tomatoes. This doubles up easily and also freezes beautifully.
Ingredients
1 tablespoon extra virgin olive oil
2 ounces (60 grams) diced pancetta or prosciutto
1 leek, white and light green part only), sliced thinly and rinsed
1 carrot, finely chopped
1 tablespoon finely chopped rosemary leaves
1 teaspoon tomato paste
1 pound (450 grams) ripe heirloom tomatoes, peeled and chopped (or one 28 ounce, 794 gram whole canned tomatoes)
Piece Parmigiana Reggiano cheese rind
1 bay leaf
3 cups cooked Romano beans (if cooking from fresh, save the bean cooking liquid, also known as bean liquor)
3 cups water, or a combination of bean liquor and water
Extra virgin olive oil for drizzling
Grated Parmigiana or Pecorino cheese for serving
Heat the olive oil in a large stockpot over medium heat. Add the pancetta, leek, carrot and rosemary and cook until the vegetables have softened, stirring occasionally, about 5-7 minutes. Add the tomato paste and cook for a minute more.
Add the tomatoes, bay leaf and cheese rind, lower heat and cook for 30 minutes more, stirring occasionally. If using canned tomatoes, break them up with a wooden spoon as you stir.
Add the borlotti beans and water and bring to a boil. Lower to a simmer and cook soup a further 15 minutes.
Remove the bay leaf and cheese rind. Let soup cool slightly, remove two cups and purée in a blender, and combine the puréed soup with rest in tthe pot. Or use an immersion blender to partially blend the soup. You want the soup to have a chunky finish.
Ladle the soup in bowls, drizzle with extra virgin olive oil, and pass the grated cheese to finish.
