While this time of year is usually brimming with late season crops, warm fall-inspired soups shared with friends and family, and farmers market filled charcuterie excursions on the Blue Ridge Parkway, we are grappling with a very different reality for ourselves, our communities, and especially in our kitchens.
Nearly everyone in this area has been deeply impacted by the effects of Helene – our kitchen routines and ability to feed ourselves look and feel very different now. Making home cooked meals and cleaning up afterwards without running water (and for the many still without power) has turned into a no small feat. In hopes to ease the burden of preparing meals and eating at home, we are sharing some helpful tips gleaned and gathered from our ASAP staff and the countless resources circling in our communities.
We are all looking for ways to reduce our water use in the kitchen, including the amount of dishes used. Plan for one pot or one pan meals like soups, casseroles, roasts, curries, or stir-fries so you only have one pan to wash. Luckily, most one pot meals can still give you those comforting fall vibes we are all needing right now. When you prepare your one pot meals, cook them in larger batches so you can refrigerate or freeze leftovers in preferred serving size and microwave safe containers (if you have a microwave)…