With the holidays just around the corner, it’s time to dig in to some of your favorite comfort foods. Whether you're gathering with friends and family, taking a staycation, or recognizing the complexities of the Thanksgiving holiday, Buncombe County farmers markets are here for you. Despite some below freezing temperatures last week, there are still plenty of fresh vegetables at markets to use in your holiday cooking.
This butternut squash mac and cheese is the perfect seasonal spin on the iconic holiday side dish. Start by slicing one large butternut squash in half lengthwise, scooping out the seeds, then coating the cut sides with a bit of olive oil, salt and pepper. Place the squash cut sign down on the baking sheet and roast for 30 to 45 minutes at 425 degrees. In a small bowl, toss together three fourths cups of panko breadcrumbs and one and a half teaspoons of olive oil. Cook one pound of shell pasta according to box instructions, reserving one and a half cups of the cooking liquid. Remove the flesh from the butternut squash and add to a blender along with the pasta water, quarter cup of olive oil, two tablespoons of balsamic vinegar, one teaspoon of onion powder, a half teaspoon each of garlic powder and ground sage, a quarter teaspoon of nutmeg and a few grinds of black pepper. Blend ingredients until creamy. Heat one and a half cups of almond milk in a pasta pot over medium heat, then stir in the squash mixture and warm for 3 minutes. Gradually whisk in a cup of each of grated cheddar and grated gruyere cheese. Stir in the pasta, transfer ingredients to a greased 9 by 13 baking dish, and top with the panko breadcrumbs. Broil for 5 or 10 minutes, and serve! You can find butternut squash from Full Sun Farm and Flying Cloud Farm (both at North Asheville and River Arts District markets).
If you want to stretch your dollar this time of year, pair lentils with whatever you can find at market. Try out a vegetarian spin on a shepherd’s pie using lentils and veggies like carrots, celery, mushrooms, and more. This classic and hearty dish is a fun way to incorporate fresh greens and starches that are in season. You can swap out ingredients depending on what you find and try using a mix of different types of mushrooms, like Lion’s Mane, oyster, or beech. If potatoes or sweet potatoes aren’t your jam, you can swap them for turnips. Look for carrots, celery, garlic, potatoes, and fresh herbs from vendors like Gaining Ground Farm (North Asheville and River Arts District markets) and Ivy Creek Family Farm (North Asheville and Weaverville markets). Find a variety of mushrooms from vendors like Black Trumpet Farm (North Asheville and River Arts District markets), The Forest Farmacy (Asheville City and West Asheville markets), and Blue Ridge Chaga Connection (Weaverville and East Asheville markets).
Start by preheating your oven to 375 degrees. Bring a pot of salted water to a boil and boil two peeled and quartered sweet potatoes until soft enough to mash easily, about 15–20 minutes. Drain and mash with a fourth cup of milk, two tablespoons of butter, and salt to taste. Set aside and heat one tablespoon of oil or butter over medium heat. Saute two cloves of minced garlic, two chopped carrots, and two sliced ribs of celery for about five to ten minutes. Add a cup of chopped mushrooms and cook until slightly browned. Add a cup of washed spinach, 2 cups of pre-cooked lentils, a half a cup of vegetable broth, and chopped fresh herbs of choice like sage, thyme, oregano, and rosemary along with salt and pepper. Spread your veggie mixture into a baking dish. Top with mashed sweet potatoes and make for 20 minutes or until the topping is golden and crispy.
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 today, Nov. 21 and Black Mountain Tailgate Market’s last tomorrow, Nov. 22. Other markets are bringing in more holiday vendors for the remainder of the year.
Find an array of fall and winter produce like apples and persimmons, cold-hardy greens like, kale, collards, and arugula, flowering brassicas like broccoli and cauliflower, and root crops like beets, potatoes, and alliums. 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.
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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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ASAP’s Asheville City Market is offering gap support for SNAP eligible customers. Made possible through a generous donor, SNAP-eligible shoppers can receive $40 in market tokens to spend on food with local farms and vendors. Customers do not need to swipe a SNAP card to receive these tokens. These tokens will be offered at Asheville City Market each Saturday for the month of November, as long as funds allow.
Funding for this support at Asheville City Market comes from a private donor and is not part of ASAP’s regular Double SNAP for Fruits & Vegetables program. For any SNAP participants who have funds on their SNAP cards, ASAP will continue to match up to $20 for fruits and vegetables at all participating farmers markets. Find participating markets at asapconnections.org/farmersmarkets.
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Photo Courtesy of Red Fiddle Vittles
Need a helping hand for your holiday meals? A few local prepared-meal businesses, like New Stock Pantry and Red Fiddle Vittles, have you covered!
Both of these businesses value and prioritize sourcing quality ingredients from local farms and fellow food producers. According to Mountain Xpress, "Red Fiddle is still accepting orders for side items, including fresh cranberry sauce and sourdough stuffing, through Friday, Nov. 21. New Stock will have sides and pies available Monday-Wednesday, Nov. 24-26."
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