ASHEVILLE, N.C. (828newsNOW) — West Village Market is a beloved community food store in the heart of West Asheville that sells natural foods but really specializes in building community. Since we opened on the west side 15 years ago, we’ve watched the neighborhood become more alive with diversity and activity. We wanted to create a space where people of all kinds would rub shoulders, people who ordinarily wouldn’t necessarily cross paths. We wanted to foster community through the common everyday task of shopping for our food. I believe we’ve done that. The Market has a little something for everyone, and, for some, we have everything they need. A wide variety of people visit the Market and we try to cater to them all. We sell healthy foods for all kinds of diet preferences, along with prepared foods that please the palate – whether your vegan, vegetarian, gluten-free, or omnivore. We’ve got you.
CLICK HERE TO LEARN MORE ABOUT THE MARKET
It being a grocery store, it adapts with the seasons, highlighting holidays and special times of year. But having just been through the horrific experience of Helene, it feels very strange to enter what normally is a celebration season. That is especially because so many of us are still not “through” it, nor are our rivers, trees and wildlife. But, I have come to feel that in spite of the tragic nature of this storm, the beauty of tenderness and kindness has warmed our hearts and brought us joy. Even those that have lost so much have had moments of comfort through coming into communion with someone; through being helped, or being alongside others doing the helping.
So now, at this moment, more than ever before, we can celebrate where our common lived experience has taken us. It’s become clear that we’re comforted by one another and supported by one another, dare I say loved by one another, whether we are acquainted or not. People will help people regardless of who they are, where they come from or what political or social tribe they belong to. We have been reminded that we are connected by the heart. And, in our heart of hearts our caring for one another overrides any trivial animosity that may have been present before. In that regard, Helene was a gift. And, in the midst of our heartache, there is the healing power of gratitude.
So let’s all use our favorite grocery store as our learning laboratory to keep that sentiment alive. There’s a lot of potential for practicing acceptance and kindness in a grocery store when you’re walking the aisles with strangers just doing what we all do… collecting food for survival. Sometimes it’s clear that someone is ‘on the other team’. Consider what thoughts come in when THAT dude scoops up the butternut squash we had our eye on. Or maybe on the way over, the car with that stupid bumper sticker cuts in front of us unexpectedly. Or just maybe you don’t ‘approve’ of what the person checking out ahead of you is buying. There’s really lots of room for curiosity and pleasant exchange of ideas. At the core, we’re all just trying to figure out the next best right choice for ourselves and maybe our families.
We can call it a blessing to have had such a revelation of unconditional kindness. As we get ready to share the thanks-giving moments with those who don’t always agree with us, let’s stay alert and recognize the essence of each other; what we have in common as opposed to the superficial differences. While we’re building literal bridges throughout our beloved mountains, let’s continue to build bridges between us. We’ve been there, done that. Let’s keep doing it!
So, here are a couple of recipes that everyone will agree are awesome, and they will be grateful that you prepared!
I discovered this recipe at a house party in Crestone, Colorado, last year during the holiday season. It was the hit of the party!
Roasted Ginger-Butternut Squash Bisque
- Prep Time: 30-45 minutes
- Cook Time: 90 minutes
- Serves: 4-6
Ingredients:
- 1 large butternut squash
- 1/2 pound butter (or vegan butter)
- 1 large yellow or red onion, diced
- 2 T fresh ginger, peeled and minced
- ½ T ground nutmeg
- ½ T ground allspice
- ½ T ground thyme
- ½ T ground coriander
- 5 C vegetable stock
- 1 can coconut cream (13.5 oz)
- ½ T salt
Preheat oven to 400 degrees. Cut the squash in half and scoop out the seeds. Rub a little olive oil all over the squash halves and place flesh side down on a baking sheet. Roast in the oven for 45 minutes to 1 hour. When the skin is golden brown and soft, remove the squash from the oven and cool slightly. Peel the skin from the butternut squash and place the flesh in a large bowl and mash.
Melt the butter in a soup pot over low heat. Add the onion and ginger and cook on low until the onion is very soft, but not brown, about 10-12 minutes. Stir in the nutmeg, allspice, thyme and coriander and cook on low for 2-3 minutes. Add the mashed butternut squash and cook on low for an additional 10 minutes. Pour in the veggie stock and coconut cream and cook on low for an additional 15 minutes.
Remove from heat. With an immersion blender puree the soup or transfer the soup to a blender and puree in batches. Reheat the soup on low for 3-5 minutes and serve hot.
Great as is or over rice.
And for dessert…
Zarah is a customer of ours at West Village Market. We were chatting about yummy holiday foods as I was ringing her up. She excitedly told me about these cookies – THEN she made me some!! I’m sold! And, in the true spirit of diversity…
Both sweet and tart, soft and crunchy, these cookies are evidence that opposites can be harmonious!
Zarah’s Holiday Cranberry Macadamia Cookies
I have made these cookies since I was 12 years old. Every year when I go back to my hometown in Pennsylvania for the holidays, these are the cookies my dad asks me to make! They are a family favorite. I hope they can be part of your new family tradition too!
- Prep Time: 33 minutes
- Cook Time: 11 minutes
- Total Time: 44 minutes
- Yield: 33 cookies
I use all organic ingredients, they really make the cookies taste better!
- 1 cup butter, melted and browned
- 2 1/3 cups all purpose flour
- 1 teaspoon Himalayan salt
- 1 teaspoon baking soda
- 1 cup light brown sugar
- 1/4 cup white sugar
- 2 large eggs (room temp)
- 2 teaspoons vanilla extract
- 1 1/4 cup white chocolate chips
- 3/4 cup macadamia nuts coarsely chopped
- 1/2 cup of dried cranberries or 1 1/2 cups of fresh cranberries
1. In a medium saucepan over medium-low heat, melt butter. Once melted, continue cooking until the butter is an amber color, stirring constantly to avoid burning. You will notice a nutty smell when it is ready. Pour butter in mixing bowl to avoid further cooking in the pan. All the butter to cool for at least 20 minutes. You can pop it in the fridge for 10 min to speed up cooling.
2. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
3. In a large bowl sift together the flour, salt, and baking soda. You can use a fine mesh strainer or baking sifter. Set aside.
4. Add in the light brown and granulated sugar into the melted and cooled butter, stirring to combine. Add in the eggs one at a time. If using a hand mixer, only briefly mix the eggs. The less you mix the eggs the more fluffy the cookies will be. Add vanilla extract, and mix until combined.
5. Mix dry ingredients into sugar butter mixture by hand. Continue to mix in the dry ingredients until they are completely combined. Do not over mix. Do not use hand mixer.
6. Mix in the cranberries, white chocolate chips and macadamia nuts until incorporated throughout.
7. Use a spoon to scoop out about 2 tablespoons of dough for each cookie. Place on parchment lined cookie sheet about 2 inches apart. Cook in batches.
8. Cook for 11-12 min depending on oven. You should see a very slight brown around the edges.
9. Remove from oven and let cool completely on a wire rack before enjoying the most delectable cookie you have ever had!
NOTES:
Vegan Option: Substitute flax eggs for eggs. 2 tbsp of ground flaxseed and 1-2 tbsp of water. Let sit for 15 min and use in place of eggs. Use vegan butter or coconut oil. Use vegan white chocolate chips.
Low glycemic option: Substitute coconut sugar for all sugar.
Dairy Free Option: Substitute vegan butter or coconut oil for butter
And let’s not forget this ONE CRUCIAL RECIPE that everyone wants at their holiday celebration…
Unity:
- a dash of empathy
- a sprinkle of kindness
- a spoonful of compassion
- and a cup of acceptance
I hope that we, in WNC, can carry THIS recipe into our celebrations with family and friends, softening those moments that have been divisive in the past. Now perhaps those moments can be enlightening, or, at the very least, less significant. Because we have seen through our lived experience that when we focus on our common humanity and well-being, we can do anything!