We’re Feelin’ the Pulse

The U.N. has declared 2016 as the International Year of the Pulse and with Earth Day on the horizon, we couldn’t be more excited to celebrate this earth friendly food group!
Pulses are…

  • Non-fatty legumes that are grown specifically for drying, including pinto, navy, black and heirloom beans; garbanzo beans; lima beans; split peas and lentils.
  • A heart healthy food that is easy to grow, earth-friendly and can alleviate global hunger.
  • A protein source with a low footprint, in both carbon and water.
  • A positive impact on soil quality that lessen the need for chemical inputs on farming land.
  • A low fat, high fiber protein with a low glycemic index and high amounts of B vitamins.
  • Good sources of iron which make them a natural energy booster.

There are some amazing companies working to bring pulses to our plates and one Greene Grape favorite is Rancho Gordo. Based out of California, Rancho Gordo’s commitment to growing heirloom beans and working with local growers is without comparison.

If you’re on the run and need a quick snack that will actually leave you feeling energized, check out North River Dry Goods – Split Pea Snacks. These crunchy and savory roasted split peas are unique and taste great by the handful, or work as a crunchy topping for salads, savory oatmeal, or whatever your heart desires! If pickles are more likely to tickle your fancy, try out one of our newest products, Brami Beans. These pickled lupini beans are a satisfying treat after a workout, or to get you through a mid-afternoon slump.

We’ve got plenty more in the pulse department, so come on by and join the bandwagon, after all, it’s only the Year of the Pulse once!

Meg ChristmanWe’re Feelin’ the Pulse
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Spring Tastings at Wine & Spirits

As far as each season goes, the Fall may have the most recognizable flavor profile (pumpkin-spice everything, anyone?), but it is Spring whose bright, light and tenderly sweet flavors we yearn for as the Winter wears off and the days grow longer. In that spirit, we are excited to announce our line up of Spirits Tastings every Friday this Spring at Wine & Spirits!

Fri, April 1 – Apple Vodka & Brandy from Harvest Spirits

Fri, April 8 – White Rum from the West Indies

Fri, April 15 – A Tasting with the distiller from Neversink Spirits

Fri, April 22 – Springtime Cocktails with Vermouth

Fri, April 29 – Sake Tasting

Fri, May 6 – Perry’s Tot Gin from NY Distilling

Fri, May 13 – A Tasting with the distiller from Breuckelen Distillery
The most glorious of gins

Fri, May 20 – Small Batch Rum & Tequila

Meg ChristmanSpring Tastings at Wine & Spirits
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Provisions Happy List

There is much to be excited about at Provisions & we couldn’t resist, but to compile a list!
  • The crispy crunch of Crimson Topaz apples from Myer’s Produce in Vermont.
  • This Corned Beef Rueben, just the start a of a whole new sandwich menu set to debut this Spring!
  • “Greene” Eggs & Ham! Our house made ham is made by our butchers using Arcadian Pastures hogs. Arcadian also delivers with farm fresh eggs & whole pastured chickens.
  • Helping food entrepreneurs master the art of pitching their product with Edible Brooklyn and Brooklyn Brewery.
  • The sweetness of fresh green garbanzo beans
  • Doughnuts at Annex – oh, the flavors you’ll see!
  • Our inspiring customers who support us, challenge us, and share in our community. We wouldn’t be here without you and you bring smiles to our faces every day!
  • And last but not least, Chocolate Easter bunnies from NuNu Chocolates – you learn a lot about person by watching the way the choose to devour these delicious little treats

Happy Spring Fort Greene!

Meg ChristmanProvisions Happy List
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Demo Season

We will update this post regularly to keep you up-to-date with the full line-up of in-store demos at Provisions (767 Fulton Street). Find a time to stop by and sample some of the newest and most exciting products on the market!

Saturday 3/05
Bad Seed Chili Granola- 11am-2pm
Sampling “granola’s evil twin” a spicy and crunchy blend great for topping anything that needs a little bit of texture and punch!

Goldthread Elixers- 2pm-5pm
Talk herbal nutrition with these magnetic elixer making mavens!

Sunday 3/06
Brami Beans– 11am-2pm
Pickled protein in convenient packs- lupini beans are making a comeback.

Victory Garden Goat Gelato- 2pm-5pm
Taste the latest flavor (Coachella date) from the finest goat gelato makers in the game right now!

Saturday 3/12
Culture: An American Yogurt Company– 11am-2pm
Sip ‘n shake on these creamy dreamy Greek yogurt shakes made locally right over in Park Slope.

Sunday 3/13
It’s Kale– 12pm-3pm
Healthy chips are chips made with kale and chia, satisfying and endlessly snackable.

Truffleist – 3pm-6pm
Take your pick of truffle creations – salt, honey, butter or oil. They are all guaranteed to add decadence to your meal!

Monday 3/14
Health Ade Kombucha- 5pm-8pm
Organic kombucha from the left coast- these funky fruity flavors bring cheer everywhere they go!

Saturday 3/19
Sound Tea – 1pm-4pm
Not your average carbonated beverage! Try a sip of this unsweetened sparkling tea made with the best and fewest possible ingredients.

True Made Foods 4pm-7pm
More than just tomatoes, their ketchup and barbecue sauce are boosted with the addition of other veggies- these condiments are in a league of their own.

Sunday 3/20
Bija Bhar– 2pm-5pm
Straight out of Brooklyn FoodWorks these vegan, gluten free, paleo, seed-based snacks that eat like a treat while supporting the demands of your day.

Monday 3/21
One Culture Foods– 6pm-8:30pm
Arguably one of the most innovative products on our shelf right now! These spicy Asian influenced sauces are simple to prepare and complex in flavor. Choose your favorite and stir fry a batch tonight!


Meg ChristmanDemo Season
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Winter Recipe Series Part 2

Goodness, gracious, great grains of farro!

Farro Salad with Roasted Winter Vegetables and Sherry Vinaigrette
serves 4
Created by Provisions Head Chef Kenny Hockert


1 cup farro – such as Timeless Natural Foods Organic Farro
4-5 cups water or vegetable stock
2C ½” cubed root vegetables, any combination of the following:
winter squash, sweet potato, celery root, rutabaga, turnip, golden beet
1 shallot
¼ C sherry vinegar
1T dijon mustard
1T honey
½ C  Extra virgin olive oil + more for roasting vegetables
fresh parsley, about ten leaves minced
fresh oregano, about one stalk, minced
sage and rosemary, a few sprigs, minced, optional
salt, to taste
pepper, to taste

To Prepare:

  1. Preheat oven to 350oF.
  2. Bring water or vegetable stock to boil, add a big pinch of salt.
  3. Add farro and boil until tender, about 15-20 minutes.
  4. Drain farro and cool.
  5. While farro is boiling, toss your root vegetable cubes in a bowl with enough olive oil to coat, and salt and pepper. Bake on a cookie sheet until tender, about 20-25 minutes.
  6. Make the vinaigrette: mince the shallot and let sit in the sherry vinegar for 15 minutes. Add the dijon mustard and honey, then slowly whisk in olive oil to emulsify dressing.
  7. Toss farro, root vegetables, dressing and herbs together. Finish with salt and pepper to taste.
Meg ChristmanWinter Recipe Series Part 2
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Winter Recipe Series

Braised Lentils with House Made Sausage and Sauteed Cabbage

A recipe from Provisions Head Chef Kenny Hockert for a perfect winter time dinner!

Step 1- Lentils
2 cups french lentils (we recommend Timeless lentils)
1 medium yellow onion
2 medium sized carrots
2 stalks celery
4 garlic cloves
1 tbs tomato paste
1 qt. chicken stock
1 sprig each:  thyme, oregano, rosemary, parsley
salt & pepper
olive oil (preferably extra virgin)


  1. Dice onion, garlic, celery, carrot and saute with olive oil over medium heat until vegetable are translucent
  2. add tomato paste and stir to coat vegetable, then add  herbs and lentils and chicken stock
  3. Bring to boil and turn down to simmer, covered for 30-40 minutes until lentils are tender but not soft. add a bit of water or more stock if necessary to keep from sticking
  4. finish with salt pepper and olive oil to taste

Step 2- Cabbage
½ a green cabbage, or a mix of green and red
pinch of caraway seeds
1 red onion, sliced
1 tbsp olive oil or butter
2 tbsp cider vinegar (or to taste)


  1. Heat oil in skillet, add caraway seeds and red onion
  2. After 1 minute add your sliced cabbage and saute on medium heat until cabbage is toothsome but has no raw taste
  3. Finish with a splash or two of cider vinegar and salt and pepper

Step 3 – Sausage
1 sausage per person
Any of our house made sausage will do, but Kenny recommends the Linguica!


  1. Bring 2 quarts of water to a light boil
  2. Turn heat down so water is just bubbly, add your sausage
  3. Cook approx. 6-7 minute or until it reaches an internal temperature of 160 F
  4. Set aside sausage to cool to room temp.
  5. Using a grill pan or saute pan on high heat sear sausages til brown on outside

To plate:
In a bowl or plate, serve lentils first followed by the cabbage, then sausage and finish with fresh chopped parsley and a splash of extra virgin olive oil!

Meg ChristmanWinter Recipe Series
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Good Clean Tastings

This weekend marks the 6th Annual Good Food Awards – a celebration of the kind of food you want to eat- tasty, authentic and responsibly produced. These awards have inspired us to celebrate Clean Eating all month long! Throughout our store you’ll see signage indicating some of our top picks, and each week we’ll be running demos with some of our most healthy and delicious products.

Thursday 1/14

Fresh Bellies 5pm-8pm
Baby food pure enough for your little one & sophisticated enough to use as a base for soups or dips!

Saturday 1/16

Jubali 11am-2pm
A line of smoothies that are as creative as they are delicious! And for a dairy-free morning boost try the Chaga Chai brewed with chaga and reishi mushrooms, part of their infusion tea line.

Sound Tea 3pm-6pm
Unsweetened sparkling tea made with the best and fewest possible ingredients.

Sunday 1/17

MoMo Dressing 12pm-3pm
We just can’t get enough of these fresh and outstanding dressings! With MoMo the thought of eating a salad has never been more enticing.

Monday 1/18

Masala Mama 5pm-8pm
Organic simmer sauces made with traditional recipes. Classic vindaloo and tikka masala

Tuesday 1/19

City Saucery 5pm-8pm
“The way tomato sauce should taste” inspired by the tradition of preserving vegetables to enjoy year round, these sauces are bright and come in a variety of flavors. Be sure to try the new Tomato Butter, you’ll be saying “ketchup who?” in no time.

Friday 1/22

Captain Lawrence 5pm-8pm
Kick off your weekend with a taste of one of New York’s finest breweries. Our seasonal favorite? The Frost Monster an outstanding Imperial Stout.

Saturday 1/23
All demos cancelled due to Snow Storm Jonas! 


Sunday 1/24
All demos cancelled due to Snow Storm Jonas! 


Monday 1/25

Joni Juice 5pm-8pm
With so many juices on the market, it can be hard to stand out, but once you’ve tried a Joni Juice, you’ll forget all about the competition!

Friday 1/29
Auria’s Malaysian Kitchen 4:30-7:30pm
Taste the latest creation by sauce maven Auria Abraham, sweet salted caramel and pandan kaya, a coconut jam that you didn’t even realize you can’t live without!

Saturday 1/30
Goody’s Granola 11am-2pm
Start your day with a sweet granola treat!

The Truffleist Truffle Oil 3pm-5pm
Truffle honey, truffle butter and truffle salt, try out the triple play from our favorite mushroom man!

Sunday 1/31

NY Shuk Harissa 11am-2pm

Chaat Co. 2pm-5pm
Tangy, savory and with crunchy lentil crisps to add texture, Chaat Co.

Brooklyn Delhi 5pm-8pm
A line of achaars, the Indian style relish that has won over our hearts and takes any dish to the next level!


Meg ChristmanGood Clean Tastings
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New Brew Crew

We’d like to take a moment to introduce you to the new Winter Cocktail Menu at Annex !

Get cozy with our Verbena Toddy
featuring vebena tea and Rittenhouse Rye

For a winter twist on a summer classic try the Mulled Daquiri
featuring Due North rum, house made mulled syrup, orgeat & lime juice.
Make it a Mulled Margarita with Pueblo Viejo Tequila!

Get fresh and local with the Auld Draper
featuring Breuckelen Distilling Co. Glorious Gin, Cocchi Rosa, vermouth, aromatic bitters, citrus bitters

Take the Negroni trend to the next level with our Tia Juanita
featuring Pueblo Viejo Blanco tequila, Cappelletti (Campari’s sweet cousin), vermouth

Get ready to party with our Curacao Punch
featuring Smith & Cross Rum, Harlequin, brandy, lemon juice

This menu was created through a collaborative effort between the Annex General Manager, Steve Pellegrino, the Wine & Spirits Assistant Manager and Spirits Buyer, Sam Kling and the Director of Operations at The Greene Grape, Sabrina Meinhardt.


Meg ChristmanNew Brew Crew
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Tastings Galore ’till December 24!

Stop by all week long to taste a heavenly host of our holiday favorites!
Tuesday 12/22  
Wine & Spirits: Chablis and Chateauneuf-du-Pape are the stars of the night from 5pm-7pm
Provisions: Raaka Chocolate has won over our taste buds with their well tempered bars made right in Red Hook, taste for yourself from 11am-3pm, and then finish with a cup of tea from Teapigs from 3-7pm
Wednesday 12/23 
Wine & Spirits: A deliciously decadent port and some lovely Rieslings 5-7pm
Provisions: Try some Victory Garden Frozen goat’s milk custard from 5pm-8pm.
We look forward to sharing with you the gift of Food and Wine You Will Enjoy!
FFGG (The Fine Folks at The Greene Grape)


Meg ChristmanTastings Galore ’till December 24!
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Fun Guys & Gals at Provisions’ Featured Farm

Fungi Ally – North Amherst, MA

With a focus on mushroom education as well as cultivation, Fungi Ally brings enrichment for the mind and body! Fungi Ally cultivates a variety of mushrooms both indoors and outdoors on their farm, and places an emphasis on sharing their growing practices with fellow fungi fanatics. Aside from being expert mushroom growers, the team at Fungi Ally are all practicing educators from the undergraduate to graduate level. They offer a series of talks and hands-on workshops to educate their local community on the medicinal and culinary benefits of mushrooms.

Here at Provisions, you can find oyster mushrooms cultivated by Fungi Ally. These mushrooms contain particularly high levels of protein and amino acids and are great in a variety of dishes. We recommend them to add texture to a flavorful stir-fry, or lightly sauteed in butter on their own as a side dish.

For more info on Fungi Ally and the various cultivation classes they offer, check in here.

Meg ChristmanFun Guys & Gals at Provisions’ Featured Farm
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