The cold air is here, and with it comes both the want and need for comforting, warming foods. After all, what can beat coming in out of the cold to or helping yourself get over a cold with a great big bowl of steaming soup?

When I asked friends and family what they thought of as comfort food, they affirmed my feelings, and “hearty soup” was the resounding response. In fact, I was surprised how many times that specific phrase was mentioned. My favorite hearty soup recipe, featuring the root vegetables that dominate the markets this time of year, follows.
For the localvores among us, two of Atlanta’s producer markets—markets where you can meet the farmers that are growing the food that will give you great comfort—are open year-round (see the sidebar on page 29 for more details). This time of year, turnips, carrots, parsnips and sweet potatoes accompany hearty, cold-tolerant greens like collards and kale. With Georgia’s relatively temperate climate, these vegetables are all grown outside. More tender greens, such as lettuces, are available from farmers who have season-extending hoop houses that warm the soil temperatures and keep the frost off.

As we move into the winter season, I start to reflect on the things for which I’m thankful. One thing I am incredibly thankful for and that we can all be thankful for, as well: the fact that we can find comfort in food and in the amazing bounty of food around us.

ATLANTA’S YEAR-ROUND FARMERS’ MARKETS

Tired of abuse-tolerant produce shipped from afar? Locally grown food tastes better, travels fewer miles, and supports Georgia’s farmers. The following markets—where you can meet farmers selling their produce—are open all year.

Decatur Organic Farmers’ Market
163 Clairmont Avenue
Decatur, GA 30030
www.Decaturfarmersmarket.com
Open 4-7pm on Wednesdays in the Bank of America parking lot located at the intersection of Church and Commerce Streets. Featuring locally grown fresh, organic produce, flowers, bread, and other organic food products.

The Local Farmstand at Star Provisions
1198 Howell Mill Road
Atlanta, GA 30318
770-784-6571
Fresh, locally grown, organic produce offered Thursday–Saturday, 10am-6pm.

Morningside Farmers’ Market
1393 N. Highland Avenue
Atlanta, GA 30306
www.Morningsidemarket.com
Open 8-11am on Saturdays in the parking lot across the street from Alon’s Bakery. Offering locally grown, organic vegetables, herbs, flowers and other products.

CHARLI’S REFRIGERATOR SOUP

It’s called refrigerator soup because you can open the refrigerator and use any of the local, winter produce you can find! But, do start with a larger pot than you think you will need, because you’ll likely find yourself adding more and more things!

In a large, heavy-bottomed soup pot, sauté in olive oil:
2 onions, chopped in medium pieces
3 stalks of celery, ½- or 1-inch pieces
2-3 cloves of garlic, mashed
1 cup fresh, sliced mushrooms

Cook until the onion is translucent. If choosing to include meat in your soup, remove the sautéed vegetables from the pot, brown the meat by itself, and then add the vegetables back to the pot once the meat is cooked.

Next, gather any vegetables you have in the refrigerator, cut into bite-sized pieces, and add to the soup. Suggestions include seasonal root vegetables like turnips, carrots, parsnips and sweet or white potatoes, along with kale or any greens, canned or fresh tomatoes, corn, and/or okra.

Cover the vegetables with beef broth, chicken broth, vegetable broth, or turkey broth—either made from bones and meat simmered in water on slow heat for two hours or ready-made from the store.

Add:
3-5 tbs parsley, finely chopped
A couple of sprigs of fresh rosemary
2 tsp of fresh or 1 tsp of dried oregano (optional)
Salt and pepper to taste

I also often add soy sauce (1-2 tbs) and fish sauce (1-2 tbs). Cook on a gentle simmer for three to eight hours. It will be better the longer it cooks, and the reheated soup is even better the next day!

Charli Vogt is an RN and former midwife who teaches classes about mind/body healing, herbs and cooking in the Atlanta area. You can listen to her program Beyond the Measuring Cup at www.radiosandysprings.com, or you can reach her at charli@beyondthemeasuringcup.com or through her website www.beyondthemeasuringcup.com.

For information on where to find Georgia’s organic and sustainable farmers and the restaurants, groceries and other retailers that support them, check out the Organic Directory on Georgia Organics’ website, www.georgiaorganics.org, or call 678-702-0400 and ask for a copy of the 2007/2008 Local Food Guide.

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