White Bean, Andouille and Kale Soup, one of this week’s healthful family meals from Stephanie Sedgwick, featuring kale. (Tracy A. Woodward/The Washington Post)

It can be a bit of a battle to persuade yourself to get out to the farmers market this time of year. Some of your favorite vendors may be gone for the season. And it’s cold. Darn cold. But you can combat the weather by picking up a cup of soup at the market. You’ll encounter warming offerings from Atwater’s Bakery at Saturday’s FreshFarm Market in Silver Spring and Sunday’s Takoma Park Farmers Market, as well as from Soupergirl at Sunday’s FreshFarm Market at Dupont Circle. Find details on these and other markets through the map link below.


INTERACTIVE: Click the image above to view our interactive farmers market map.

If you’d rather make your own pot of soup, there are plenty of good ingredients at the markets: winter squash, kale, Yukon Gold potatoes, cabbage and more. Buy a loaf of fresh bread and you’ve got a satisfying winter meal.

Need more inspiration? Check out our 36 Quick Soups graphic from the other year or some of the nearly 300 soup recipes in our Recipe Finder.

The roundup:

At Saturday’s FreshFarm Market in Silver Spring:

This just in

Atwater’s Bakery: butternut squash soup; parsnip and mushroom soup.

Chicano Sol: baby arugula; salad mix; baby mustard greens; Swiss chard.

Evensong Farm: sage apple sausage; bratwurst; pork shoulder roast; pork chops.

Praline Bakery: quiche.

Quaker Valley Orchards: applesauce; sauerkraut.

Spring Gap Mountain Creamery: Farmhouse feta; Jersey Gold.

Spring Valley Farm and Orchard: Yukon Gold potatoes; green and red cabbage; winter squash; sweet potatoes; salad mix; spinach; leeks; Brussels sprouts.

At Sunday’s FreshFarm Market at Dupont Circle:

This just in

Cedarbrook Farm: back bacon.

Eco-Friendly Foods: boneless rose veal chuck steak; rose veal flank steak; rabbit loins; beef chuck roast wrapped in pork caul fat.

Endless Summer Harvest: blood sorrel; radish greens.

Farm at Sunnyside: carrots; daikon radishes; Brussels sprouts; Savoy cabbage; kohlrabi; collards; lacinato kale; bok choy; broccoli florets. Organic.

Keswick Creamery: pimento quark; Tomme Sweet Tomme; Wallaby; Vermeer cheese.

Smith Meadows: Bolognese sauce; bacon sage ravioli; eggplant ricotta ravioli.

Soupergirl: curried split pea apple soup; garlicky white bean soup.

Spring Valley Farm and Orchard: Yukon Gold potatoes; buttercup, acorn, kabocha and butternut squash.

Tree and Leaf Farm: beets; China Rose radishes.

Twin Springs Fruit Farm: Red Mercury onions.

Waterview Foods: chicken and duck eggs

At Sunday’s Takoma Park Farmers Market:

This just in

Atwater’s Bakery: yeast and sourdough breads and rolls; scones; cookies; soup.

Flower of the Forest Farm: Brussels sprouts; red cabbage; kale; collards.

Glenville Hollow Farms: popcorn; winter squash; Brussels sprouts; cabbage; broccoli; collards; kale; mustard; spinach; sweet potatoes; white potatoes.

Keswick Creamery: aged raw-milk cheese, including cheddar, Wallaby, Dragon’s Breath, feta, Italian herb feta, feta de Provence and tomato and basil feta.

Smith Meadows: grass-fed, pasture-raised meats; eggs.

Twin Springs Fruit Farm: GoldRush, Fuji, Cameo, Pink Lady, Golden Delicious and Granny Smith apples; Bosc pears; cider; lettuce; arugula; onions; sweet potatoes; Sunshine, BonBon and butternut sweet winter squash; Vivaldi potatoes; garlic; applesauce; apple butter; marinara sauce; chipotle ketchup.

See our farmers market interactive map and list of Community-Supported Agriculture farms.

Search for seasonal recipes in our Recipe Finder.

If you have a new market or see information that needs to be corrected in our farmers market listings, e-mail krystalr@washpost.com.