This year’s holiday season may feel different for many in our region. While our landscapes have changed forever, we have learned that we can rebuild, we can rely on one another, and we can survive alongside each other, even if we are very different. Traditionally, Thanksgiving has been about abundance, gratitude, and the harvest season. That may not be the case, especially for those who have lost homes or businesses and for those who are Indigenous to these lands and have their own experiences of a scarred landscape, particularly around this holiday.
As we prepare to gather and feast together during Native American Heritage Month, what can we learn from Indigenous people in ways of land stewardship and caring for the land and each other? As we rebuild our lives and homes and continue to share bountiful meals grown from this region, can we ask, “What are we stewarding on these lands?” and “What does a good, bounteous life for all look like?” If these questions strike a cord, scientist, author, and enrolled member of the Citizen Potawatomi Nation, Robin Wall Kimmerer has the book for you: Braiding Sweetgrass. This book has touchpoints on reciprocal relationships with the living world, shared wealth and generosity, and the gift economy—which many of us experienced through Helene.
If you want to incorporate Indigenous foodways into your harvest season meals, winter squash takes the cake and is widely available at farmers markets now. You’ll find many other traditional ingredients, including apples, potatoes, sweet potatoes, pumpkin, eggs, greens, carrots, celery, sausage, cheese, and bread at markets. Need some inspiration for a single dish that gets at the essence of harvest season without committing to the whole shebang? Try out a butternut squash, brussels sprouts, and apple stuffing.
To make this veggie-full and vegan stuffing, start by preheating your oven to 400 degrees. Peel and cube a medium butternut (or any variety winter squash). Next slice two crunchy apples, a big handful of brussels sprouts, three ribs of celery, and three shallots into bite-sized pieces. Add all ingredients to a big bowl with de-stemmed and chopped fresh sage, rosemary, and thyme along with two tablespoons of olive oil and salt and pepper to taste. Toss until all produce looks covered with oil and spices. Pour mixture onto a sheet pan and roast until tender—about 30 minutes.
While veggies are baking, slice and cube an entire baguette (or a loaf of bread). This is a perfect use of any stale bread that needs to be used up! Using the same bowl, add the bread, a half cup of pecans, a tablespoon of olive oil, and salt and pepper to taste. Pour onto a different sheet pan and add to the oven when you have about 5-10 minutes left on the roasting veggies. Once the breadcrumbs are toasted and the veggies are tender, combine them in an oiled baking dish with one-and-a-half cups of vegetable broth (see last week’s recipe to make your own) and a half cup of apple cider (optional, opt for more vegetable broth instead). Reduce oven temperature to 350 and bake stuffing for 30 minutes. This recipe is very flexible. You can add sausage, turkey, or whatever fall produce you prefer. Make it gluten free by swapping out the bread for gluten-free cornbread. Try it with carrots or even persimmons from Lee’s One Fortune Farm or McConnell Farms!
Find many types of winter squash at almost every Buncombe County tailgate market right now. Find celery, brussels sprouts, shallots, and fresh herbs from Gaining Ground Farm (at North Asheville and River Arts District markets), apples and apple cider from Creasman Farms (Asheville City, North Asheville, and Black Mountain Markets) and McConnell Farms (North Asheville Tailgate Market), and fresh bread from a number of bakers including Simple Bread (West Asheville, Asheville City, North Asheville Markets), High Top Bread Co. (East Asheville, Asheville City, and North Asheville markets), and Hominy Farm (North Asheville and River Arts District markets).
Give the gift of local this year! The holiday market season has begun at Buncombe County farmers markets—find artisan vendors and hand-crafted items along with produce and food items. Catch East Asheville Tailgate Market’s last market (also a holiday market) today, Nov. 22. While Black Mountain Tailgate Market is having their last regular market this tomorrow, Nov. 23, they will continue their holiday market at a new location, White Horse Black Mountain, on Dec. 6,7, 14, and 21 (check their social media for times). Other markets are bringing in more holiday vendors for the remainder of the year, including the River Arts District Farmers Market who will be moving locations (TBA) and will no longer be held at Stein Mart on Merrimon—stay tuned to their social media and newsletter for updates.
Remember that if you qualified for Disaster SNAP, you can use this benefit at farmers markets that accept SNAP—and get an additional $20 to spend on fruits and vegetables at markets participating in ASAP’s Double SNAP for Fruits and Vegetables program. Visit the market information tent to find out more and to use your SNAP card to get tokens. Find more details about farms and markets throughout the region, including hours and location, in ASAP’s online Local Food Guide at appalachiangrown.org.
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ASAP's mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food.
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Registration is now open!
ASAP’s 2025 Business of Farming Conference will take place Feb. 22, 8 a.m. to 4 p.m., at the A-B Tech Conference Center in Asheville. This year’s conference will have a special focus on post-storm recovery and resilience.
The annual Business of Farming Conference brings together professional farmers from across the Southeast region to network and share resources to grow their farm businesses, whether an established or beginner farmer. Visit our event page at asapconnections.org for sponsorships, scholarships, and more information.
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Photo Courtesy of Mountain Xpress.
While many restaurants have closed or face big obstacles to reopening, including local food procurement, that isn't stopping a new spot with a new chef in Black Mountain. Foothills Meats plans to open Skillet later this month on Wednesdays to Sundays.
According to Mountain Xpress, Skillet will offer affordable and locally sourced comfort food served family-style. Co-owner Casey McKissick is excited to welcome chef Eric Morris to the team and knows how much his food is needed right now: "People need comfort now, and Eric and his food can feel like a big, warm hug."
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