Gurney's, Burpee, Garden Fairy, Park Seed, Pepper Joe, Annie's Annuals, Baker Creek Heirloom Seeds, The Cook's Garden and the Willamette Valley Hop Farm catalogs begin to arrive in my mailbox this week. My soul feels warm as my body chills from the recent February snow. Seeing glossy pictures of summer fruit and vegetables instantaneously transports my mind to summers past.

Memories of picking a Cherokee Purple heirloom tomato from my garden, cutting it lengthwise with my Swiss Army pocket knife and wrapping it with Thai basil leaves begins to warm my body. As I continue daydreaming, I pop the impromptu appetizer into my mouth and feel the red and purple juice moisten my beard making the winter snow and bitter cold bearable knowing; seed-sowing season is on the way.

Winter is not a death but seasonal rebirth. The bitter and frozen emptiness of winter offers the gardener and chef an opportunity for reflection and personal growth. As the garden lay dormant I begin mental work. Which crop will replace the tomatoes in their beds ensuring proper rotation and a healthy, pest-free yield? Which plants belong on the northeastern side of the garden to ensure their height does not block the sun from the smaller plants? "Forget the pole beans and sweet peas," I decide because no one in my family eats them. Extra carrots for ginger-carrot soup, which freezes well and tastes great, is a must-grow.

Winter is the season of mental and physical survival. Seven years living in South Dakota reminds me of our family's tradition of adding a survival duffle bag to the trunk of our car. The bag contained a wool blanket, waterproof matches, sterno, a flashlight, radio, bottles of water and canned chili - things one needs to survive a 30-degree below zero night in the middle of nowhere.

My North Idaho mental survival duffle bag this winter are garden books and seed catalogs, cook books and minestrone soup. To survive this snowy winter day, I cover my body in a warm blanket, pour a cup of Celestial Seasonings cinnamon apple spice tea and open my mental survival bag. As I read, I patiently wait for the trees to bud, my marjoram to regain its bright yellow color, the first crocus flower to pop through the snow and bugs and robins to revisit my backyard.

As I read the cookbook, "Tyler Florence Family Meals," I decide on new additions to the garden which excite and energize my winter blues. I plan to raise quail for meat and eggs (their poop is great organic fertilizer) and add edible flowers to the garden. Perusing my catalogs, I order hops from the, "Willamette Valley Hop Farm," to grow over the arbor gate that opens into my garden and Valiant grapes from, "Henry Field's," to grow on the southwest side of my house. I order mushrooms to grow in my kitchen and am searching the covenants in my neighborhood deciding if beekeeping is in my future. Please read future columns to discover my success or failures in these endeavors.

The snow has stopped. I put down my books, lace my boots and put on my balaclava to warm my ears in preparation to remove the 4 inches of recently fallen snow from the driveway. I start the snow blower, put it into gear and begin to blow snow into the air.

Over the scent of burning gas and fresh snow, I smell garlic and onions cooking as my wife prepares a comforting pot of vegetarian minestrone soup using the last of the canned tomatoes and dried herbs from this past year's garden.

Minestrone is an easy and fulfilling comfort meal to prepare on a cold February night when paired with homemade buttermilk biscuits and a tall glass of milk. Here is the recipe:

Chele's Vegetarian Minestrone Soup

(A note from my wife: This recipe is a starting point depending on my mood, what I can find at the grocery store and what is in the pantry. I add or delete ingredients at-will. The outcome is always a pleasant surprise!)

1/4 Cup olive oil

1 medium onion, sliced

2 garlic cloves, minced

2 carrots, sliced

2 celery stalks, sliced - including leaves

1 leek, halved length-wise, cleaned then sliced

1 can (28 oz) whole tomatoes (or home-canned tomatoes)

1 qt vegetable stock

Seasoning to taste - fresh parsley, dried basil, dried oregano, salt and pepper

2 cans (15 oz) cannellini beans

2 Cups bok choy or Napa cabbage - shredded

2 medium zucchini, sliced

1/2 Cup small shell pasta

Fresh Parmesan cheese (omit for vegan diners)

Heat oil over medium-high heat in a large pot. Add onions, garlic, carrots, celery and leek. Saute until vegetables are slightly caramelized. Add tomatoes including juice to the pot and mash into bite-size pieces with a fork as they cook. Stir in stock and add dry herbs. Bring to boil then reduce heat. Cover and simmer 20 minutes. Stir in beans and cabbage and simmer 10 more minutes. Add zucchini, parsley and pasta and simmer uncovered for 10 more minutes. Ladle into bowls and shave cheese over the soup before serving.

Bill Rutherford is a psychotherapist, public speaker, elementary school counselor, adjunct college psychology instructor and executive chef, and owner of Rutherford Education Group. Please email him at [email protected].