More Than A-peeling: Locally Harvested Apples

A walk through our produce section makes two things clear: fall is here, and so are apples! In addition to classics like Gala and McIntosh, we have many varieties you might not see in a typical grocery store. Our Produce Department works directly with ecologically-minded local farms like Champlain Orchards and Scott Farms in Vermont, and Lancaster Farm Fresh Cooperative in Pennsylvania. These farms grow a variety of apple species that support the local ecology by promoting biodiversity. While we recommend trying them all out, we thought we’d provide a little context to inform your choices in cooking and snacking.

Applications for Apples

If you’re looking for the perfect baking apples, we have a number of great options. Yellow with a pink blush, Honeycrisp apples live up to their title in both texture and sweetness. They work well baked into pies, crumbles, and other desserts. Their crisp texture also makes them ideal raw in salads and coleslaw.

For a great raw apple snack, the gala apple really shines. One of the sweetest apples, Galas pack some of the best nutritional value, containing vitamins A, C, and B in and pectin. Eat them raw or add them diced up to salads, salsas, and chutneys. Similar to Galas, we also carry the Sansa apple. Sansas are a Japanese species that are complexly sweet and mildly tart. They contain important nutrients like potassium and dietary fiber, and are a perfect snacking apple eaten fresh and raw.

Juicy and lightly tart, Paula Reds are a dusty red apple with gold spots. They break down quickly and easily, and are ideal for applesauce and apple butter. Similarly, McIntosh apples have a delicate flesh and spicy flavor that makes them ideal for cider and applesauce.

Mike FunkMore Than A-peeling: Locally Harvested Apples
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Chart Topping Local Craft Beer

In New York City, temptation to stay close to home often rivals the temptation to party. So we have just the party for you: Fort Greene’s first ever EAT GREENE street festival will be just around the corner and full of delicious food, drinks, and community fun! And we’re excited to welcome our party co-host, local craft beer experts Interboro Spirits & Ales!

Interboro is Brooklyn’s only combination craft brewery and distillery. They produce both flavorful beers as well as canned cocktails. Known for their juicy, lightly bitter and hoppy canned IPAs, Interboro also makes canned gin & tonic, ciders, and more. The relatively new Interboro has been topping beer lists across the boroughs. Given founder Jesse Ferguson’s background in both the record industry and work for famed brewers Carton Brewing and Other Half Brewing, it’s no surprise his own brewery is a broadly resonating hit machine.

A variety of their beers have graced our taps at Annex. We pride ourselves on serving a rotating selection of craft beers on draft, and have been longtime fans of Interboro’s output. If craft beers are your jam too, then you’ll need to stop by our block party! Interboro is doing a special limited can release brew available only at Eat Greene. Come party local with us and get an exclusive sip of local craft beer!

Save the Date

Come by on Saturday, September 16th to hang out with Interboro and a host of other local faves on S. Portland Ave between Lafayette and Fulton St.!

Mike FunkChart Topping Local Craft Beer
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Another Little Pizza my Heart

Any gathering can be a party with one simple ingredient – The Greene Grape Pizza Recipe! A homemade pizza is a great way to custom tailor your pie to your guests and a fun cooking activity to boot. Scoops and Sweets’ Housemade Pizza Dough streamlines the process while preserving the thrilling parts of pizza making: shaping your pie and picking your toppings! Some of our favorite toppings at the Greene Grape are fresh pesto, marinara sauce, roasted veggies, cured meats and charcuterie, our housemade mozzarella, aged parmesan, fresh basil, and our housemade sausages, just to name a few! – You can take it up a notch with this great pizza recipe for a grilled pie by our own Kelsey Werner!

Here’s our easy-as-pie guide to making your own pizza:

Ingredients:

  • 1 ball of our Housemade Pizza Dough (which makes two 12” round, thin crust pizzas)
  • All-purpose flour
  • Olive oil
  • Toppings of your choice

Instructions:

Preheat the oven to 450 degrees fahrenheit. If using a pizza stone, put it in the oven now to heat up as well

  1. Remove thawed dough from fridge and allow to sit at room temperature for about 1 hour. Use fresh dough within 5 days of defrosting.
  2. Prepare a clean work surface and lightly dust it with all purpose flour
  3. Remove the dough from the package and dust it with flour so it’s easy to work with.
  4. Press out the dough into your desired shape using your fingers.
  5. If using a pizza stone, transfer the dough to a flour or cornmeal dusted pizza peel, and continue to press out into a round shape. If baking in a pan, lightly oil a rectangle or round baking sheet and gently transfer your dough over and onto the sheet, and continue to shape as desired.
  6. Gently brush the edges of the dough with olive oil using your fingers or a pastry brush
  7. Add your toppings! As many or as few as you’d like, don’t be afraid to get creative!
  8. When the oven reaches 450, bake until bubbling, golden on the edges and crisp; about 20 minutes.
  9. Slice and enjoy!
Angela GelsoAnother Little Pizza my Heart
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Raising The Bar! – Granola Bar Recipe

The trouble with tasty snacks is they’re just as often unhealthy as they are tedious to make. Scoops & Sweets granola bars are neither, and we’re going to give you the goods on how you can make these power snacks at home. Executive Pastry Chef Caroline Schiff is our resident expert not only for her baking prowess but also for her status as a marathon-running athlete. Her nutty seeded granola bars are packed with protein and contain no refined sugars or dairy, and will keep for up to ten days stored in an airtight container. Bring them along for long bike rides, hiking, camping, or for a quick power-up for your busy schedule!

– And if you don’t have time for baking, we’ll do it for you! Stop by Scoops & Sweets at 680 Fulton St. to pick up some of these seeded homemade granola bars!

Ingredients:
• 3 large egg whites -2 ½ cups rolled oats, non-instant, gluten free certified if you prefer
• 1 cup white sesame seeds, toasted -¾ cup golden raisins, packed in -¾ cup creamy peanut butter -½ cup dark maple syrup, B Grade if possible -2 tablespoons          ground flaxseed or whole chia seeds -½ cup honey
• 1 teaspoon kosher salt -½ cup dried cranberries, dried cherries or dried blueberries, or use a mixture (try to use ones without any added sugars)!
• 1 cup of toasted nuts of your choice, raw pumpkin seeds or sunflower seeds, or use a mixture!

Instructions:
Preheat your oven to 315 degrees
1. Lightly oil (you can use cooking spray or a thin coat of olive or canola oil) a 9”x9” square baking dish, and line with a square of parchment paper
2. In a mixing bowl, combine all your ingredients and mix thoroughly
3. Press the mixture into the baking dish in an even, packed layer
4. Bake at 315 degrees for about 20 minutes, until lightly golden
5. Let cool fully
6. Turn the bar out onto a cutting board and cut into squares of your desired size
7. Wrap each square individually in saran wrap or ziplock bags

Angela GelsoRaising The Bar! – Granola Bar Recipe
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Beef Up Your Bacon

If you’ve been searching for a pork-free solution to the breakfast meat dilemma, we’ve got excellent news in the form of beef bacon! House-made by our butchers, our cured beef bacon is made from pasture raised cows. These cows, raised by Slope Farms are grass-fed on pastures in upstate New Yorkless than 200 miles from our store!

Beef is a great bacon alternative because unlike turkey bacon, it maintains a great juicy-to-crispy ratio. Leaner and higher in protein than a slice of pork bacon, it can serve as a meatier headliner with eggs and toast or really power up a BLT. For a really paleo barbecue, use it to top off one of our burgers. Moo-ve on over to our butcher counter to grab the bacon blasts while they last!

Angela GelsoBeef Up Your Bacon
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Proud to be a part of Good Food

For us at Provisions, the surest sign of the start of summer is the New York Good Food Mercantile, an expo of mostly local food products that are as delicious as they are ethical; the Good Food movement is about prioritizing the stories behind our food. We’re proud to feature many of these producers in our store because we know that transparency in food production is important not only for our guests to make informed decisions, but for creating a more viable food system overall.

This weekend our buyers will head to the Good Food Mercantile in Greenpoint where we’ll be sourcing new products for our shelves and showing our support to many of our current local food producers, Raaka Chocolate, Crown Finnish Caves, Charlito’s Cocina, and Matzo Project to name a few!

As a proud founding member of the Good Food Collaborative, we are on a mission to build commerce and community between the people who make, purvey, and enjoy Good Food. 
Angela GelsoProud to be a part of Good Food
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Eat Your Vegetables, Fort Greene!

By Produce Buyer, Nailah Griffin
Culturally, my gastronomic upbringing was in Caribbean and Southern fare, both of which can be very meat-centric cuisines. However, when I was about 10 years old, my mom decided to become a veggie-focused pescatrian, totally shifting the eating habits of our household. As a result, we learned newer, better ways to eat our favorite dishes sans meat. In honor of “Eat Your Vegetables” Day, and parents everywhere struggling to get their kids to eat veggies, I present a few of my childhood favorites!


Red Cabbage Coleslaw with Green Apples
1 ½ cup of shredded purple cabbage
1 large crisp green apple, thinly sliced
1 medium carrot, grated
½ medium red onion, diced
¼ cup mayo
1 tbsp apple cider vinegar
½ lemon
2 tsp honey
Salt/Pepper to taste

In a bowl, mix mayo, apple cider vinegar, honey, salt and pepper, and squeeze the lemon halve. Whisk until smooth. In another bowl, combine all the cabbage, apple, carrot, and onion. Pour sauce over the veggies and toss until evenly coated. Enjoy.


Bajan Style Rice
2 cups rice
6 cups water
1 vegetable bouillon cube
1 tbsp thyme
1 tbsp marjoram
1 tbsp chive, dried or freshly chopped
1 large tomato, diced
1 medium onion (or ½ large onion), diced

Boil the vegetable bouillon, diced onion, herbs, in 4 cups of water for about 15-20 minutes.
Then, add the rice, diced tomatoes and remaining water. Bring to a boil, then reduce to a simmer and cook until the water is absorbed and the rice is tender


5 Spice Tofu Stir Fry
1 package firm tofu, cubed
2 heads of broccoli, chopped
½ red pepper, diced
½ green pepper, diced
½ cup yellow onion, diced
2 cups of spinach
1 medium sized zucchini, diced
5 spice blend
Olive Oil, as desired

In a bowl, season diced firm tofu with 5 spice blend and set aside. In a skillet, heat about 2 tbsp of oil and, once hot, add the onions and peppers. Cook until onions are translucent, then add broccoli and cook for about 7 minutes. Next, stir in the zucchini and the tofu. Cook until all vegetables are bright but haven’t lost their crunch and then add in spinach. Lower the heat and cover the skillet, allowing it to sit for about 2-3 minutes. Remove top and stir until spinach is evenly dispersed.

Angela GelsoEat Your Vegetables, Fort Greene!
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Spread Shrub, It’s The Brooklyn Way

What’s shrub got to do with it? Shrub is not a bush, but a refreshing mixer perfect for summer beverages. Popular during America’s colonial era, shrubs were a means of preserving fruit flavors prior to the invention of refrigeration and industrially processed foods. But like many traditional recipes, shrubs are now making a comeback! Also known as drinking vinegar, shrubs are an acidulated syrup made from fruits, vinegar, and sugar. A versatile concentrate for cocktails and softdrinks, try a lime shrub with tequila for an easy margarita, or dilute a strawberry shrub with seltzer for a funky soda similar to kombucha.

We’re excited to showcase two shrubs this summer, both made near Washington DC. Shrub District infuses vinegar and simple syrup with locally grown fruits and herbs, and is sold as a concentrate. It can be combined with seltzer to taste, with or without your favorite spirit, and each bottle comes with unique recipes on the label. For shrubs on the fly, check out Element Shrub‘s newest line Shrub & Club. Though Element makes lovely syrups, this ingenious ready-to-drink shrub is pre-balanced with club soda right in the bottle. Delicious chilled straight or poured over ice with your favorite spirit!

If you feel like getting creative, both Shrub District and Element have even more fun recipes listed on their websites. Whether you enjoy a buzz or prefer a clear head on a hot day, shrubs are a refreshing, bright way to celebrate the best of Summer’s bounty!

Angela GelsoSpread Shrub, It’s The Brooklyn Way
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We Like To Party

Have you ever gazed longingly at the Provisions cheese case and wished the delectable dairy within could star at your next book club meeting? Ever peered hungrily at the sandwiches stacked in the deli case and thought how good they’d taste at your coming office lunch? If you have, you’re in luck! We are proud to offer our catering services for any type of event you can dream up. Our chefs, cheesemongers, and bakers lovingly prepare and plate all the food for you, using the same fresh, top quality ingredients we pride ourselves in stocking at the store. We’ll even deliver the food and drinks right to you.

Here at The Greene Grape, we don’t just want to put groceries in your fridge and wine in your glass. We want our food to make your next social gathering spectacular and your corporate events something to look forward to. From artfully plated cheese and charcuterie to customized sweet treats to fresh and colorful salads, we’ve got it all. We’ve also got a spiffy online menu which we think really simplifies the ordering process.

Let us help you make your next party a smash hit, and don’t worry, we promise not to crash.

Meg ChristmanWe Like To Party
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Pro Tips From Our Produce Team Pt. 2

Provisions Produce Buyer Nailah Griffin is no stranger to over-ripened and underused produce. To make the most of the fruits and veggies that come home from the market, Nailah has prepared some tips and tricks that go beyond snacks and traditional uses. You’ll be wasting less and re-purposing more in no time!

Part 2: Berries
Dandruff Fighter:
This one is great for those overripe strawberries you forgot about in the fridge! Mash 2 ripe strawberries and mix with 1 tbsp of coconut oil and 1 tbsp of honey. Apply the mixture to your scalp and let sit for 20 minutes before rinsing with cool water. This recipe also helps with fungal growth on the scalp due to the inhibiting properties of the magnesium, copper, and other organic compounds found in strawberries.

Compound Butter: This recipe can work for any overripe berries. Simply take 2 sticks of softened butter and add mashed overripe berries, blending until evenly distributed. In no time flat, you have a spread! Store in the fridge, or place on parchment paper, shape into a log, and freeze for later use.

Meg ChristmanPro Tips From Our Produce Team Pt. 2
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