Sensational Citrus

Winter may feel like it’s abating as this balmy February washes over us, but the zest part of winter is just getting started. It’s citrus season! This week we’re bringing a bit of sunshine to our shelves in the form of these seasonal fruits. One of the many groves we’re working with is Bernard Ranches in California. From making the nitrogen-rich mushroom compost to managing the water conserving drip irrigation system, they’re as busy as the gophers they wrangle by hand on the farm. The Bernards also avoid synthetic pesticides and herbicides, instead implementing IPM (integrated pest management) by deploying beneficial insects in the grove, like lacewings and ladybugs. Now their hard work is paying off; spring can wait while we savor the fruits of their labor.

Coming to us from Bernard Ranches, we’ve brought in the Tangelo and the Oro Blanco, grown with IPM. The juicy Tangelo is also known as the Honeybell, thanks to its distinctive bell shape and delicate, appealing flavor. You may not be competing in this year’s Olympics, but you can still go for the gold with the Oro Blanco. Translated as white gold from Spanish, Oro Blanco brings the fragrant aroma and sweetness of a pomelo and the tartness of a classic grapefruit together into a real champion of a fruit.

Our organic citrus offerings this season feature classics like the Navel Orange, the Ruby Red Grapefruit, and hefty Pomelos, but look out for the Kishu as one of our newest additions. While these tiny mandarins were first grown in Japan, they have a real tangy history, stemming from an ancient variety of Chinese mandarin originally discovered in the Tang Dynasty. Their roomy peel and surprisingly big flavor make them great for a quick snack, but you may not be able to stop at one.

For the folks who just don’t Cara Cara ’bout all that, there’s conventionally raised Sumo mandarins and Cara Cara oranges. The Sumo mandarin’s name is a nod to both its Japanese heritage and its impressive size; they’re easy to peel and super flavorful, making them a favorite with Provisions staff. The Cara Cara is considered a natural evolution of your friendly neighborhood Navel orange, first discovered in Venezuela in the 70’s. Its red flesh, while not as dark as a blood orange, is highly sweet without the acidity of a traditional orange.

Not to be pithy, but we think you might want to citrus self down while you send your taste buds into the transformative sunny world of seasonal citrus!

Carla Bueno-SandersSensational Citrus
read more

For the love of chocolate

Spread Love, It’s The Brooklyn Way! What could be more true to this sentiment than showing love to the community? At Greene Grape Provisions, we host a unique community of local food producers and farmers. By cutting out large distribution chains, we work with them directly to bring you high quality and ethically produced ingredients and products that give each producer the opportunity to continue to grow their business. And what could be sweeter this Valentine’s Day than supporting New York’s finest chocolatiers?

Valentine’s Day, while known for its mainstream commercial appeal, still holds a special place in our hearts. At the very least, any excuse to indulge in chocolate is fine by us! “Fair-trade, sustainably sourced, hand-crafted, and comes all wrapped up like a delicious gift,” are qualities that Senior Buyer Laura Heifetz says she looks for when supplying us with a bountiful selection of small-batch cocoa confections. And while life is like a box of chocolates, we think everyone deserves to know what they’re gonna get—at least when it comes to supporting a sustainable food system. So here’s our Valentine’s round-up to satisfy your sweet tooth!

Eat Chic puts a spin on the classics with chocolate hearts, made with other local creations like bean-to-bar Raaka chocolate, and Stagg Jams Cherry-Chai jam. While 50 million roses are given out every Valentine’s day, Jon Good’s box of artfully painted chocolate roses, filled with a delicate rosewater chocolate ganache, will set you apart from the bunch. And if chocolate seems too de rigeur, Fruition has got you covered with delectable brown butter caramels, spiked with Hudson Valley Baby Bourbon and dipped in their single origin dark chocolate.
To all of you who love chocolate or know a chocolate lover, we think this is a great week to treat your family, treat your friends, and definitely treat yourself!

Angela GelsoFor the love of chocolate
read more

Up your game with Lena’s Barbacoa Beef recipe!

No need to fumble over a feast–we’ve got your game day grub on lockdown! With the Super Bowl just around the corner, and a whopping four hours of football on the menu, there’s only so much time for prepping on game day. Fortunately our Head Butcher, Lena Diaz, has got a hands-free recipe for Barbacoa Beef! So you can spend your Sunday letting the big game stir your emotions instead of stirring the pot! Barbacoa is a Mexican-style shredded meat that is great for sandwiches, tacos, burritos, nachos, or even breakfast hash. Made in a snap in your pressure cooker/instant pot, this easy recipe is just as versatile as it is festive!

Barbacoa Beef
Makes enough meat to stuff 32- 40 ​tacos. Total time: 90 minutes·

  • ​2 cans of chipotle in adobo sauce ​
  • 1 bunch of fresh cilantro, coarsely chopped (include stems)​
  • ​1 bunch of fresh oregano, coarsely chopped ​
  • 1 large yellow onion, peeled and cut into small​ chunks
  • ​8 ​garlic cloves, peeled and cloves smashed
  • 1 teaspoon ground cloves
  • ​2 tablespoons ground cumin
  • 2 1/2 tablespoons ​kosher salt
  • Juice of 3​ limes
  • 1/3​ cup apple cider vinegar
  • 4 ​pounds ​beef brisket or bottom round​
  • 2 cups stock or water​
  • 1 tablespoon high temp oil
  • ​3 bay leaves

​​Place the chipotle peppers and their sauce, cilantro, oregano, onion, garlic, clove, cumin, ​1 1/2 tablespoons salt, lime juice, and cider vinegar in​ a blender and put aside​. Use the remainder of the salt to season the meat. If necessary, c​ut the meat into a few pieces to better fit into the pot.

Heat the pressure cooker on the sauté setting. When it’s hot, add the oil and brown the meat. Do not overcrowd the pot. “You want a dark brown sear and you want to avoid steaming the meat ” -says Lena. Add the sauce from the blender and bay leaves, cover and cook on high pressure until the meat is tender and easily shreds—about 1 hour. In the same pot,​ using 2 forks, pull the meat apart. Do not discard the cooking liquid or the fat; you will need liquid to keep the barbacoa warm ​and moist (though not swimming in it), the fat is useful for frying up crispy barbacoa in a pan.

Carla Bueno-SandersUp your game with Lena’s Barbacoa Beef recipe!
read more

A 2018 Toast to your Health!

If a new year means a new you, then a new you means a new focus on your health and wellness.
Whatever it is you need to stick to your new goals, whether large or small, we’ve got something that’ll help.

Is 2017’s cold and flu season still dogging you? Try fresh juices packed with turmeric, ginger, lemon, and a number of other health boosting ingredients. We have customers who swear by Blueprint’s Lemon Yay, a cayenne-infused lemonade. Daily Greens and their cold pressed vegetable and fruit juices will have you feeling renewed and refreshed. And while Bija Bhar’s Resilience Blend isn’t a juice, its powerful combinations of inflammation-reducing turmeric, stomach-soothing ginger and vitamin-loaded lemon peel—among other ingredients—give it a well-deserved mention.

If you’re looking for something more substantial than juice, we’ve got you covered there, too. Mustard greens are the unsung heroes of healthy leafy greens! Grown and harvested right here in Brooklyn, mustard greens from Square Roots are rich in minerals and antioxidants, great for lowering cholesterol, and best of all, they’re easy to cook. Produce buyer Maggie Bissell recommends giving them a quick sauté with garlic and olive oil for a flavorful addition to virtually any meal.

Kicking coffee is never easy, and it’s harder still when you’re a busy New Yorker. Luckily, coffee isn’t the only delicious thing that’ll keep you going. Matcha is a powdered green tea from Japan, tied to ancient ceremonies still carried out today. It has half the caffeine of coffee, but still more caffeine than your standard bagged green tea, and is chock full of health benefits, from antioxidants to lowering blood sugar. If you’re on the run, try Remedy Matcha, boosted by maca and turmeric, or take it easy with a canister of Matchaful’s single origin matcha powder.

Angela GelsoA 2018 Toast to your Health!
read more

Holiday Hours: Make Your Celebration Fashionably Great

Planning is key to a seamless, enjoyable holiday season. There’s a lot going on: gifts to buy, meals to cook, and maybe even company to enjoy along with a few bottles of wine. So while you’re decking your halls and making your latkes, we’d like to take the time to remind our community about changes to our hours for the Holidays!

Sunday, December 24th  Sunday, December 31st 
Annex: 7 AM – 5 PM Annex: 9 AM – 7 PM
Provisions: 8 AM – 5 PM Provisions: 8 AM – 7 PM
Wine & Spirits: 12 PM – 7 PM Wine & Spirits: 12 PM – 10 PM
Monday, December 25th  Monday January, 1st
 *** All Stores Closed *** *** All Stores Closed ***
Tuesday, December 26th
Annex: 9 AM – 9 PM Happy 
Provisions: 8 AM – 9 PM Holidays!
Wine & Spirits: 12 PM – 9 PM

 

While we will be closed on Christmas and New Years Day, please note we will have slightly expanded hours to accommodate the celebration rush. Wine & Spirits will be open an hour later on New Years Eve. If you’re feeling pressed for time, don’t worry: we’ve been planning your holiday party for months! A catering order from our Holiday Menu will treat both guests and host to a delicious, stress-free celebration.

From all of us at the Greene Grape, we wish you and your loved ones a happy holiday and a joyful new year!

Mike FunkHoliday Hours: Make Your Celebration Fashionably Great
read more

A Gift That Meats Expectations!

The New Whole Animal Card From Our Butchers!

Give the omnivore in your life a crash course on whole animal butchery! Our new Whole Animal Card invites you to delve through each layer of a steer or pig, selecting one cut from each section of the animal. This gift card is the perfect stocking stuffer for the meat lovers in your life. Help them branch out from their usual chops and maybe learn a thing of two from our Whole Animal Butcher in the process!

What is Whole Animal Butchery?

From nose to toes, our butchers break down whole animals, doing their best to eliminate waste along the way. This approach offers many benefits, the most important of which is sustainability. Farmers don’t just raise pork chops and brisket, they raise whole pigs and steers. Using the entire animal creates less food waste and helps us build a more sustainable food system overall. Additionally, ordering a whole entire animal directly from a farm provides a more transparent supply chain: we know exactly where the meat is coming from. We choose the farms we work with based on quality, humane handling practices, and commitment to sustainable land use. We can guarantee that each animal we break down lives up to these standards. Not least of all, whole animal butchery offers a great deal of variety! Our Whole Animal Card is a passport to exploring each subprimal layer of a steer or pig. For pork, you can try one cut each of the shoulder, loin, belly, and ham. Our steer card includes one cut of chuck, brisket & shank, plate, rib, short loin, sirloin, and round.

Delicious from top to bottom, these steers and pigs are pasture-raised and ready to show you the range and importance of local, grass-fed whole animal butcher. At $100 – $150 per card, this gift is a great value that won’t steer you wrong! These are available for purchase in-store, and you can buy them online!

Mike FunkA Gift That Meats Expectations!
read more

Thanksgiving Holiday Hours

Getting Your Turkeys in a Row

The holidays are our favorite time of year at the Greene Grape. We love playing a part in all of our customers’ celebrations, and doing what we do best: food. As you’re getting your ducks (and turkeys, chickens, etc.) in a row for Thanksgiving, please keep in mind our revised hours for the holiday:

Thanksgiving, Thursday 11/23

Annex: 8AM – 1PM
Provisions: 8AM-2PM
Scoops & Sweets: CLOSED
Wine & Spirits: 10AM – 3PM

Whether you’re a seasoned chef or a first time turkey roaster, you may find yourself overwhelmed when planning your holiday menu. We’ll be open until the early afternoon on Thursday to help you cover any last minute bases. We’ll have pies, sides, and that one stick of butter or onion even the best of us can forget. If you find yourself struggling with any more questions, like “How do I select wines for my meal?” or “How do I even cook this turkey?”, our FAQ page can help you out! We hope you have a very happy holiday, Fort Greene!

Mike FunkThanksgiving Holiday Hours
read more

Thanksgiving is so close, you can taste it!

There’s no time like the present to be menu planning for Thanksgiving! – And what better way to prepare for a celebration than with another celebration? Think of it like a cocktail party where the autumnal hors d’oeuvres will leave you inspired for your own holiday meal planning. Join us at Wine & Spirits for 3 free tastings in November where we’ll pair tastes of domestically made wines with samples of all the fixings and sides from our Thanksgiving Menu.

Choosing Sides

Our Annual All-American 6-Pack features American made wines in red, white, and rosé. You’re sure to find something for every wine-lover at your gathering. When picking wines, it’s also important to consider what you’ll be pairing them with.  Our tasting series is designed to give you the tools to find the perfect wines for your culinary supporting roles.

While the focal point of Thanksgiving may be the turkey, sides are an essential piece of the holiday puzzle. Whether you’re looking for a dish to bring to a dinner party or outsource some of your own cooking, we have a variety of sides to choose from. If you’re looking to spice things up, we’ll have Cornbread and Chorizo Stuffing, as well as a traditional Sausage & Sourdough. If you’re looking for vegetarian-friendly fare, as can be a challenge with the holidays, we’ll have Mushroom & Leek Stuffing made with shiitake, oyster, and trumpet mushrooms. We’ll have classic sides like Garlic Mashed Potatoes, Sauteed Green Beans, and more!

We want your holiday to be better than ever this year, and we want to celebrate it with you! Stop by any of these complementary events to get a taste for the holidays and set the tone for a season of good friends, family, and food.

Save the Dates!
Fridays: November 3rd, 10th, and 17th from 6:00 PM – 8:00 PM
Greene Grape Wine & Spirits | 765 Fulton Street

 

Mike FunkThanksgiving is so close, you can taste it!
read more

Braised Goat: An Unfor-goat-able Fall Recipe

Sustainable meats are always on the table at our Butcher counter, and we’ve got a recipe to help you grab goat season by the horns! There’s more to fall feasting than just Turkey, and goat is in season but twice a year. In honor of its return, we thought we’d share a recipe to give you some ideas on how to use this delicious, lean red meat!

Braised Goat with Eggplant & Pomegranate Molasses Sauce

Ingredients:

  • 1½ pounds eggplant, peeled
  • 3 lbs goat meat, cut into 2 inch chunks
  • 2 tablespoons ground sumac, divided
  • 1¼ teaspoons salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 large green bell pepper, diced
  • 1 small onion, diced
  • 3 cloves garlic, minced, divided
  • 5 plum tomatoes, diced
  • 1 cup water
  • ½ cup Goat cheese
  • 3 tablespoon pomegranate molasses
  • ½ cup finely chopped parsley, divided
  • ½ cup Pomegranate seeds

Instructions:

  1. Rub goat meat with 1 tablespoon sumac, salt and pepper. Slice eggplant lengthwise into ½ -inch-wide slices, then crosswise into 1-inch-wide pieces; set aside.
  2. Heat 1 tablespoon oil in a 5- to 6-quart pot or large Dutch oven over medium-high heat. Add the goat and cook, turning often, until browned on all sides, 5 to 7 minutes total. Be careful not to overcrowd the pot, and brown in batches if necessary. Transfer to a plate.
  3. Add the remaining tablespoon oil to the pot; add bell pepper, onion, 3 minced garlic cloves and the remaining tablespoon sumac. Cook, stirring often, until the vegetables soften, 3 to 5 minutes. Return the goat to the pot. Stir in the eggplant, tomatoes, pomegranate molasses, and water. Bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring occasionally and turning the meat over once about halfway through, until the goat is very tender, about 2 hours.
  4. Remove the goat to a plate and tent with foil to keep warm. Increase heat to medium-high and cook sauce until slightly reduced and thickened, 5 to 10 minutes. Remove from heat and stir in ¼ cup parsley.
  5. Combine the remaining ¼ cup parsley, pomegranate seeds, and goat cheese in a small bowl.
  6. Serve the lamb and vegetable sauce topped with the parsley-garlic mixture.
Mike FunkBraised Goat: An Unfor-goat-able Fall Recipe
read more

Greene Plate Dinner Special

Got a lot on your plate?
Take dinner off of your to-do list

The city that never sleeps often doesn’t have time to make dinner. We love a home cooked meal, but we understand the need for dinner on-the-go. Which is why our Greene Plate Special is designed to be convenient without sacrificing quality. Each week, we prepare a different meal made to save your time without compromising nutrition and quality. Unlike your average takeout dinner, there’s no mystery to our ingredient sourcing. These meals are an artful collaboration between different departments of our store. We take grass-fed, locally sourced meats from our Butcher Counter and farm-fresh seasonal produce and combine them with the talent of our Fort Greene Kitchen masters. This brings you the freshest and easiest dinner possible!

In addition to peace of mind, our Greene Plate special is always deliciously creative. You’ll find inventive, restaurant quality meals like Honey Mustard Glazed Salmon with fragrant jasmine rice, summer vegetable stir fry, and crispy shallot, or this week’s special, Roasted Goffle Road Farms Chicken with garlic and fall herb marinade accompanied by farro and fall vegetable pilaf, sauteed green beans with toasted almonds, and preserved lemon vinaigrette. A seasonal summer special featured Black Bean Croquetas with corn, sweet potato and chilis, accompanied by summer vegetable hash, hardy greens, toasted pepitas, cotija, and salsa verde. That’s just three examples of many more to come!

This special is available every week at your fingertips in our chilled grab n’ go case, which is perfect for picking up after work and enjoying in the comfort of your own dining room. We also serve the Greene Plate hot and ready to go from 5pm-8pm every night. See our Prepared Foods page or follow us on Instagram to see what each week’s special is!

Mike FunkGreene Plate Dinner Special
read more