Not sure what to do with all those leftovers? After hours of preparing meals, don’t let what’s left go to waste! Get creative and revive them with the help of some delicious locally grown goods like cabbage, mushrooms, turmeric, and more, so your holiday leftovers can take on a new life of their own.
Have leftover mashed potatoes or mashed sweet potato casserole? Transform them into a savory or sweet potato pancake. For the savory potato pancake, start by mixing two cups of your leftover mashed potatoes with an egg, a half cup of all purpose flour (can be swapped with a gluten free flour), a small handful of chopped fresh chives, and a dash of salt and pepper. If you want to increase your veggie count, mix in a fourth cup of each shredded cabbage and carrots. If your batter is too dry, add another egg. Preheat a skillet with butter or high heat oil and add about a fourth of a cup of the batter to the pan at a time and brown each side. Serve hot and top with green onions and a fresh goat cheese of choice from Three Graces Dairy, like chevre n’ chive or garlic & herb. Find Three Graces Dairy at the North Asheville and River Arts District markets.
For the sweet potato pancake, follow the directions above but instead of adding chives and pepper, swap those for a tablespoon of local honey and crushed pecans or walnuts. Instead of adding a second egg, try adding a fourth of a cup of buttermilk or non-dairy milk of choice. Sugar Hollow Farm even has raw cow milk (for pets). Maybe you have some leftover cranberry orange Burrata cheese from Ali Rae Foods to top your sweet potato pancakes with. If not, find both Ali Rae’s and Sugar Hollow Farm at North Asheville and River Arts District markets and find maple, hickory, and walnut syrups from Tonoloway Farm at Asheville City Market.
Looking for something light and fresh to recover from the holiday eating? Try out a super easy turkey salad. To start, cut or rip your turkey into small pieces, enough to make four cups. Thinly slice two stalks of celery and a small bundle of chives. In a large bowl, combine turkey, celery, chives, a half cup of mayonnaise, two teaspoons of Dijon mustard, a teaspoon of honey (optional), a tablespoon of lemon juice, and a dash of salt and pepper to taste. Enjoy with crackers, as a sandwich, or on top of a fresh greens salad. Find brioche buns from Simple Bread at Asheville City, West Asheville, and North Asheville (biweekly) markets or croissants from French Broad Pantry at North Asheville and Flat Rock Village Bakery at River Arts. Find salad greens at all open markets right now!
This Saturday is Small Business Saturday! With so many small businesses and farms impacted by Helene, now is the time to shop locally for your holiday gift giving. North Asheville Tailgate Market begins its Holiday Bazaar this Saturday with hours changing to 10 a.m. to 1 p.m. Asheville City Market’s hours remain the same through the end of the year, but the holiday market season will add more craft and gift vendors. West Asheville Tailgate Market’s Holiday Market begins this Tuesday, Dec. 2. With added artisans, River Arts District Farmers Market has moved locations to AB Tech at 24 Fernihurst Dr.
Also spotted at markets in recent weeks: winter squash, carrots, beets, lettuce, onions, shallots, brussels sprouts, celery, cabbage, broccoli, cauliflower, kohlrabi, kale, chard, collards, radishes, microgreens, mushrooms, potatoes, sweet potatoes, scallions, and 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, and prepared foods. 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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Chloe Moore of Southside Community Farm
Since Helene, Southside Community Farm has greatly expanded their programming by personally delivering produce and other needed supplies directly to residents in the Southside community, impacting a larger number of households. According to Kate Wheeler in an article by The Laurel, this expansion has helped the farm, "to personally connect with residents to gain a better understanding of individual and community needs."
To read more updates about Southside Community Farm, expansion of their youth garden education programming, and potentially hopeful news of the farm staying put, check out their Substack newsletter.
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Due to Hurricane Helene, our partner WNC Magazine will be pausing their print edition of Winter 2025, and will resume their normal publishing schedule for Spring 2025. In the coming months, they are still publishing fresh articles which will be shared primarily through their bi-weekly e-newsletter, InView. There will be a mixture of their usual content, alongside timely stories of growth following Helene. If you want to get their latest stories delivered directly to your inbox, subscribe to InView today! It's free! Head to wncmagazine.com/wnc_newsletter to subscribe and be sure to follow them at @wncmagazine.
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