Baking

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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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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Notes From the Grocery Buyer’s Desk

Here’s a run down of whats new and notable on our shelves this week!

We start off with plenty of sweets…

Chunky Pig Popcorn – Twice candied Niman Ranch bacon with Vermont maple syrup flavor this popcorn that won’t stick to the back of your teeth!  

Billington’s Demerara Sugar – This is from an old school sugar company from England, who created Wholesome Sweeteners back in 2001, the company that makes our corn syrup. Demerara is a crunchy, golden brown sugar with a sticky texture and rich aroma. The large sugar crystals make for a crunchy topping on desserts and create an eye catching swirl in yogurt or porridge.

Jeni’s Splendid Ice Cream is back! In five flavors: Ndali Vanilla, Milkiest Chocolate, Salty Caramel, Brown Butter Almond Brittle and Pistachio & Honey.

Coop’s Microcreamery Salted Caramel- This brand also makes a vegan chocolate sauce, and we’re excited to have both on the shelves. The jars are characterized by their melted wax top that looks like it’s been dipped in the delicious sweet sauce. The chocolate is even scented! The product itself is made by a family company. No GMOs, no gluten, no reason not to indulge to your heart’s content!

Salty Road Salt Water Taffy- These wonderful Brooklyn based candy mavens have introduced two new flavors! Pumpkin Pie Taffy, made with real pumpkin and spices, and Chocolate Chews, deep, dark chocolate and sea salt chewy candy.

Ethereal Confections – Lovely chocolate confections made in Woodstock, Illinois, including a sugar free bar, truffle-like chocolate “meltaways” and chocolate covered pretzels that are gluten free.

Zingerman’s Candy Manufactory– zzang Karamel Krunch and Peanut Crush candy bars- Delicious candy bars with simple ingredients that you can actually pronounce!

Askinosie Chocolate– 60% Dark Chocolate with Peanut Butter – made with the crunchy peanut butter from another Greene Grape shelf standby Big Spoon Roasters- we love it when our vendors collaborate!

A little something savory… 

Roberta’s Pizza – New flavor, The Baby Sinclair. This is their next level flavor, dinosour kale, with cheddar, parmigiano and Calabrian chiles.

And one new product that we can’t define! 

Lark Fine Foods Scourtins – This variety from one of our longstanding cookie suppliers is making their grand return after a few years. Their shortbread cookies are studded with oil cured olives. Yes, olives in cookies. Sweet and Salty. They’re really delicious and adult.

Meg ChristmanNotes From the Grocery Buyer’s Desk
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Silly Name, Serious Vanilla


When we first received samples of Singing Dog Vanilla, we scoffed at the name, we admit. But when Tracy, our amazing new pastry chef gave her approval after baking with it, we decided we had to have it!

Singing Dog is all organic, with rich, deep flavors. We’re stocking the pure vanilla beans as well as bottles of extract, so whatever your baking needs are, we’ve got you covered!

Greene GrapeSilly Name, Serious Vanilla
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Dairy Queens


In honor of Spring finally here, we’ve got a double whammy of free tastings this Saturday with three amazing ladies.

First, from 11am-1, Jody from Kriemhild Dairy will be bringing their sun-drenched grass fed butter. Bright yellow from the grass’s natural beta carotene, and one of the highest butterfat contents we’ve ever seen (85%!), this butter is absolutely delicious shmeared on any of our local breads or fresh seasonal vegetables.  Come chat with the owner about the nutritional benefits this butter packs, and what it’s like to be a farmer in upstate NY!

After you’ve spent the day foraging around Brooklyn, come back at 3pm and cool off with a taste of Phin and Phebes  ice cream, made right here in our fair boro. Made with milk from the Quality Dairy Farms coop in NY state, these ladies offer some super creative flavors such as Banana Whama and Vietnamese Iced Coffee. And if you check out their site, you’ll discover some of their experimental ice cream float ideas with some of our favorite adult sodas. Yum!

 

Greene GrapeDairy Queens
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FREE COOKIES!

Shira Berk, of TriBeCa’s esteemed and estimable Goodie Girl Bakery, will be at Provisions today at 4pm to sample from her arsenal of her jaw-droppingly delicious cookies. There’s no understanding someone who denies a free cookie, gluten-free or not, but be advised that hers are especially good; crispy, meticulously flavored (this number has flecks of cereal in its dough) and perfect for dipping into a cup of coffee.

Security personnel will be at the ready to catch customers fainting from their deliciousness. See you then!

Greene GrapeFREE COOKIES!
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Gluten-Free Pumpkin Cupcakes at Annex!

 

In our rigorously scientific, humble, 101% unbiased opinions, it’s hard to zero in on just one pastry from the Annex kitchen.

But on the recommendation of a gluten-free friend (plus the head pastry chef), we’d like you to consider stopping by this exceptionally brisk weekend for one of our delicious Pumpkin Cupcakes. For a place traditionally steeped in butter, flour and sugar, gluten-free baking was a dicey proposition at first, but your correspondent watched agog as a new batch was made with organic pumpkin puree, a dash of cinnamon, almond flour and topped with roasted pistachio nuts. Of course the two in the photo are lonely – all the rest were gone by 4PM.

Greene GrapeGluten-Free Pumpkin Cupcakes at Annex!
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Lisa & Amy’s Cookie Dough Demo!


 

We know how much our customers love the rich baked goods in our pastry case – with varieties of cookies from Baked, Butter+Love and Ovenly alongside individual Nunu’s chocolates and cupcakes made at our own Greene Grape Annex across the street, who wouldn’t find something to snack on? Still, there are many of us who’d prefer something straight from their own oven. If this is you, look no further than our dairy case as we now feature Lisa & Amy’s Cookie Dough! Made right here in Brooklyn with the finest of natural ingredients and no preservatives, it tastes homemade because it IS homemade. Don’t believe us? Come through Provisions this Saturday 6/23 from 2-5pm to meet the creators of Lisa & Amy’s as they sample their decadent dough in flavors like “Hunka Hunka Chocolate Chunk” and “Shawangunkie Chunkie.” They make ’em, you bake ’em, everybody wins!

Greene GrapeLisa & Amy’s Cookie Dough Demo!
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Irish Soda Bread Orders

The Annex is baking Irish Soda Bread using Daisy Flour from Lancaster Co, PA and golden raisins.  A dense, crumby, unleavened bread, this is a St. Patty’s day tradition and is delicious sliced and buttered. Soda Breads are $8 each and can be preordered by calling (347) 799-2968.  The deadline to order is Thursday, March 15 at 6pm.  

Greene GrapeIrish Soda Bread Orders
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We’re Rolling in Dough!

You wanted the best. You got the best!

The most delicious FRESH PIZZA DOUGH in Fort Greene, and beyond!

Made with organic ingredients, and super easy to use, no stone required… just stretch out onto a sprayed cookie sheet, top to your heart’s delight, and bake for 10-15 minutes until the crust is puffy and browned.

Can’t imagine what you’d top it with? Housemade Fresh Mozzarella, of course, or Buffalo Mozzarella, or Maplebrook Burrata, or Fontina maybe?  We’ve also got slicing Pepperoni and Prosciutto, or see what fresh sausages the butchers have this week, or even a dollop of our new Bacon Jam. Lots of fresh vegetables and herbs, tomato sauces, olives, pesto… whatever you can imagine!

Greene GrapeWe’re Rolling in Dough!
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