It’s a rainy Monday here today—the first real soaking we’ve had this summer since we left you high and dry. A perfect day to settle back into Canal House Cooks Lunch. We went down to the Trenton Farmers’ Market over the weekend and found beans—fat romanos, yellow wax, and sturdy green beans—and field peas. We love this time of year, when summer fades into fall and the kitchen calls you back. This morning we sat at the long table in the center of the studio and told each other our weekend stories while we shucked the peas and trimmed the beans. We panfried two duck legs seasoned with salt and pepper until all the fat rendered out and the skin turned mahogany and crisp. Then we made a succotash of sorts—beans and peas tossed with olive oil, preserved lemon, and crushed, dried red chiles. It felt good to fill our tums with duck and beans, it tasted just like fall. And fall, it seems, is in three days. Right around the corner. How is that possible?