While this time of year is usually brimming with late season crops, warm fall-inspired soups shared with friends and family, and farmers market filled charcuterie excursions on the Blue Ridge Parkway, we are grappling with a very different reality for ourselves, our communities, and especially in our kitchens. Nearly everyone in this area has been deeply impacted by the effects of Helene – our kitchen routines and ability to feed ourselves look and feel very different now. Making home cooked meals and cleaning up afterwards without running water (and for the many still without power) has turned into a no small feat. In hopes to ease the burden of preparing meals and eating at home, we are sharing some helpful tips gleaned and gathered from our ASAP staff and the countless resources circling in our communities.
We are all looking for ways to reduce our water use in the kitchen, including the amount of dishes used. Plan for one pot or one pan meals like soups, casseroles, roasts, curries, or stir-fries so you only have one pan to wash. Luckily, most one pot meals can still give you those comforting fall vibes we are all needing right now. When you prepare your one pot meals, cook them in larger batches so you can refrigerate or freeze leftovers in preferred serving size and microwave safe containers (if you have a microwave).
If you have a crock pot and are using it for your meal prep, pick up some crock pot liners to make clean up easier. Using pre-made stock or broth, rather than making your own from scratch or making it from concentrate, can reduce the amount of water needed when cooking soups or rice. Good Wheel Farm will have a limited supply of stock and bone broth at the North Asheville Tailgate Market this Saturday that will likely be sold out by the end of the day.
If you have one, and especially if you still don’t have power, using an outdoor grill can be another way to make hot meals while reducing mess and cleanup. Surprisingly, if you get creative, you can even cook frozen pizzas and cookies on a grill. To promote food safety, marinate your meats and veggies in plastic ziplock bags that can be tossed out when you are finished with them. Since it is hard to properly wash our hands without running water, use rubber gloves when handling raw meat. Eat your market haul right off the kebob stick to reduce cutlery use. Trade off grilling nights with your neighbors and share.
When roasting veggies in your oven for soups or rice bowls, add parchment paper or aluminum foil to your baking sheet. If you are meal prepping with especially juicy fruit or vegetables like tomatoes, cucumbers, or melons, you can try adding parchment paper or paper towels to your cutting board – or just avoid using water dense produce for the time being. If you are still craving some juicy veggies or are having a hard time incorporating more produce into your meals, pick up ferments from Serotonin Ferments (North Asheville, Black Mountain, West Asheville, and River Arts District markets) and Fermenti (East Asheville Tailgate Market).
While normally we would encourage reducing the use of plastic and disposable items including paper plates, paper bowls and plastic cutlery, we recognize that these trying times are not permanent and can and should be balanced with giving ourselves grace. Remember, it is okay to focus on meeting your basic needs right now.
When you are ready to wash your dishes, try the three tub method with potable-water only. First, use a rubber spatula to scrape off as much of the food as possible right after transferring leftovers into containers so it doesn’t dry up and get crusty, then use a paper towel to wipe off the rest. Fill three tubs with some amount of water. If you are able to heat this water before putting it in the tubs, that can help with sanitation and getting oils off. The first tub will be your scrubbing tub – add soap and get as much grime and residue off your dish as possible. The second tub will be your first rinse tub – check to make sure all the grime came off. Let the dish drip off water and suds into that second tub as much as possible. The third tub is your final rinse tub – keep it as clean and suds free as possible.
Remember that both the North Asheville and River Arts District Markets have temporarily relocated to the Stein Mart parking lot at 848 Merrimon Ave in North Asheville at their usual times. The Black Mountain Tailgate Market is set to reopen this Saturday, October 19th. The East Asheville Tailgate Market has updated hours of 1 to 4pm and all other Buncombe County farmers tailgate markets are open at their usual times and places. We encourage patience with farmers markets as they adapt to these unprecedented changes in farms, vendors, locations, hours, and product availability. Keep updated on your favorite markets through their social media accounts.
Also spotted at markets in recent weeks: summer squash, zucchini, winter squash, tomatoes, sweet and hot peppers, cucumbers, beets, cabbage, carrots, radishes, turnips, kohlrabi, green beans, mushrooms, eggplant, okra, potatoes, onions, scallions, melons, apples, Asian pears, fresh herbs. Markets offer an abundance of farm-fresh eggs and meats, including chicken, pork, beef, and lamb. You can also get bread, cheese, pastries, fermented products, drinks, prepared foods, and now fresh rice for the next couple of weeks. Find more details about farms and markets throughout the region, including hours and location, in ASAP’s online Local Food Guide.