March is a month of transitions. The days stretch longer, the soil begins to warm, and the first signs of spring arrive at farmers markets and on our tables. With the Spring Equinox bringing day and night into balance, and Women’s History Month inviting reflection, it’s a meaningful time to consider what we eat and whose hands have shaped the way we eat.
For generations, women have been the keepers of the kitchen, by choice or not. Across cultures and throughout history, women have carried the responsibility of feeding families and communities, making something nourishing out of what was available, seasonal, and affordable.
When the busyness of spring starts to take over, sometimes dinner looks like what the internet may call “fridge foraging” or “girl dinner.” These meals bring together low-effort options assembled from random items in the fridge or pantry instead of a traditional structured meal. While often criticized for encouraging low-nutrient meals, it can be a fun and non-restrictive way to eat what you love, what’s available to you, and without the stress of cooking something so elaborate. It’s also a creative way to reduce your home’s food waste. Sometimes, busy families just need to throw together an easy smorgasbord with lots of options!
Farmers markets are full of items you can keep around in your fridge or pantry for quick and easy snacks and meals–many of them grown, raised, and produced by women farmers and food makers. Incorporate fresh ingredients like salad greens, microgreens, and spinach. Pick up some sweetness in the first fresh strawberries from McConnell Farms (North Asheville Tailgate Market). Grab something crunchy like radishes and the soon-to-arrive snap peas from a number of farmers. Add something hearty like freshly baked sourdough loaves or pre-made baked goods from High Top Bread Co. (Asheville City, North Asheville, and Weaverville markets) and Hominy Farm (North Asheville and River Arts District markets). Gluten free options are available, too, from bakers like Urban Peasants (River Arts District Farmers Market) and Dolci di Maria (North Asheville Tailgate Market). Include something creamy like soft and aged cheeses from Spinning Spider Creamery (North Asheville and River Arts District markets) and Grassroots Farm & Dairy (North Asheville Tailgate Market) or a vegan brie wedge from Darë Vegan Cheese (North Asheville Tailgate Market). Add some tang with pickled and fermented products from Serotonin Ferments (North Asheville and River Arts District markets) and Stump Farms (Asheville City Market). Look for items that catch your eye and ignite your taste buds.
There’s no wrong combination, it’s more about what tastes good to you and what you have capacity for. Your meals don’t have to be impeccable or have the perfect balance of nutrients to be nourishing. Meals like these are more than a trend. They are part of a long tradition of making do, making something beautiful out of simplicity, and finding nourishment in both the food and the process.
This Women’s History Month, we honor that tradition. We recognize the generations of women whose labor in kitchens, on farms, and at markets have sustained families and communities for generations. The next time you walk through the market, consider building your own version of this. Choose what looks good, what feels right, what reflects the season.
Find a variety of winter produce including leeks, collards, and mixed greens, and root crops like potatoes, turnips, and carrots. You’ll also find farm-fresh eggs, cheese, bread, pastries, fermented products, drinks, and prepared foods. As always, you can find information about farms, tailgate markets, and farm stands, including locations and hours, by visiting ASAP’s online Local Food Guide at appalachiangrown.org.
Fresh at Farmers Markets This Week
