Cooking in Asheville: Navigating Challenges After Helene
This time of year in Asheville is usually a feast for the senses, with late-season crops flowing into our kitchens, warm fall-inspired soups simmering on the stove, and the vibrant hustle of farmers market trips along the Blue Ridge Parkway. However, this season feels quite different for many of us. The aftermath of Helene has impacted our communities, shifting how we approach our meals and making home cooking a daunting task for many.
For those grappling with the loss of power or running water, preparing a meal can feel like a Herculean effort. With the reality of cleaning up without consistent access to water, we all need some friendly advice—and we’re here to share it! Check out these tips from our community to help make your kitchen adventures a bit easier during these tough times.
Simple Cooking Solutions
First of all, plan for one-pot or one-pan meals! Think soups, casseroles, roasts, curries, or stir-fries. Not only will you whip up something comforting, but you’ll also only have one dish to wash afterward—what a relief! Plus, cooking in larger batches means you can store leftovers in microwave-safe containers. If you’re lucky enough to have a crock pot, grab some crock pot liners to save yourself some cleanup time.
When making meals, consider using pre-made stocks or broth. This can cut down on the need for extra water—particularly handy for those hearty fall soups or rice dishes. This Saturday, swing by the North Asheville Tailgate Market, where Good Wheel Farm will have a limited supply of stock and bone broth. Don’t wait too long; they tend to sell out quickly!
Taking Cooking Outdoors
If you’re still without power, don’t forget about your outdoor grill. It’s a fantastic alternative for making hot meals! You’d be surprised at the things you can cook on a grill including frozen pizzas and cookies. Just be sure to marinate your meats and veggies in ziplock bags, which you can toss when done. And since washing hands can be tricky, wearing rubber gloves while handling raw food can add an extra layer of safety.
Eating on the Go
Maximize your market haul by eating right off the kebab stick to cut down on utensils. When you want to roast veggies, don’t forget to line your baking sheet with parchment paper or aluminum foil to make cleanup easier. If you’re prepping juicy produce like tomatoes or melons, try adding paper towels to your cutting board to soak up moisture instead of running water.
For those missing out on fresh veggies, check out Serotonin Ferments and Fermenti at local markets. They have delicious ferments that can help you sneak in some produce even when fresh options are slim.
Dishwashing Tips
When it’s finally time to wash your dishes, consider the three-tub method. First, scrape off food remnants into a container. Then, use a paper towel to wipe down the dishes. Set up three tubs: the first for scrubbing, the second for rinsing off grime, and the third for a clean rinse. Ideally, warm water in these tubs can aid in sanitation and get rid of oils more effectively.
Market Updates
As for farmers markets, the North Asheville and River Arts District Markets have temporarily moved to the Stein Mart parking lot at 848 Merrimon Ave. The Black Mountain Tailgate Market is reopening this Saturday. The East Asheville Tailgate Market’s hours have shifted to 1 to 4 PM, while other Buncombe County markets remain at their usual hours and locations.
Despite the challenges, markets still offer a bounty of fresh produce including summer squash, tomatoes, and apples, alongside farm-fresh eggs and meats. You can also snag delicious bread, pastries, fermented items, and beverages. Keep an eye on your favorite markets through their social media for the latest updates.
So, as we adapt to these changes, let’s focus on meeting our basic needs and being gentle with ourselves in the kitchen. Remember, better days and bountiful meals are just around the corner!
