Sunday afternoon seems to set the tone for the rest of the week in my house, at least where food is concerned. I’ve long been in the habit of cooking “something” on Sunday, often something that provides for leftovers or makeovers for the days ahead. Cooking up a pot of something fills the air with the nurturing aroma of good food in a way that a bag of chips and a jar of salsa just never will do. Every week, this Sunday ritual reminds me that choosing good food means choosing good health.

Often, that Sunday something is soup. In recent weeks, I’ve found that my Sunday soup making tends to be vegan. Vegan, that is, which I am not.

It’s a stretch for me to call myself even a 99 percent vegetarian these days as I might have a year ago. The truth is, I’m probably slipping into the low 90s. My quest for health has shown me that including animal protein in my diet is a good thing, as long as I honor the old adage “Everything in moderation.” More often than not, that animal protein is eggs and dairy. A chicken or cut of lamb finds its way into the pot every month or two, depending on what’s available from local farms. But those Sunday soups? More often than not, they’re 100 percent vegetables.

So, I guess that makes me a Sunday vegan.

I’ve been so lucky with vegetables this year. This mild winter allowed me to eat kale from my own little garden into late December, and the fresh vegetables from a nearby organic farm just keep on coming, even now. I signed up last spring for the farm patron program at this farm, and I’ve been in vegetable heaven ever since. The program allows me a world of flexibility. I simply pay ahead and then draw down on my balance by picking veggies up at the farm exactly when I need them. I work around the modest harvest of my own garden by selecting only things that I’m not growing myself. It’s a most amazing thing to be able to fill my bag with vegetables at the farm stand in January. Lately, I’ve been eating beautiful winter salads daily with cabbage, spinach, carrots, parsnips and more—all from the farm.

Real change is underway around here. My vegetable story is not so unusual anymore. Winter CSAs are bringing fresh vegetables into kitchens all over New Hampshire. Winter farmers markets (at least 28 of them throughout the state) are offering even more variety—and, those markets are serving an important educational purpose, bringing in people who might otherwise be shopping in the grocery stores. Eating locally, even in the wintertime, has become easier than ever.

Speaking of grocery stores, I’m very close to not needing one at all—ever. These days, my neighborhood grocery store sees me when I need light bulbs, trash bags or an occasional avocado. Sure, I still shop in the local food coop for things like grains, tortillas and olive oil, but most of my grocery budget is going to local farmers. And that Sunday vegan, mostly vegetarian lifestyle makes it all affordable. Now, for a way to not need those trash bags and light bulbs! (Yes, I’m working on it.)

So, this last week of January begins for me with a steaming pot of Sunday Soup (no recipe needed), consisting of celeriac, rutabaga, carrots, parsnips, cabbage, white beans, onions and garlic. Lots of dried herbs, of course. A more wintery, nourishing, soul-satisfying soup there never could be.

It’ll serve as my reminder all week that nourishing my body begins with the healthiest, most nutritious vegetables around.

What’s your Sunday cooking routine?