If there’s one thing we know around here, it’s that at Provisions, we’re not your average grocer. People come from all over the city to find that one amazing, rare item we happen to carry, just as much as we have a crowd of regulars who pick up everything they need from us. It’s not just our unique collection of products, though, or even our crew of diverse personalities. It’s in the way we source those products, and it’s in the way those products are made. From your basic milk and eggs to the specialty foods you never thought you’d find in Fort Greene, we strive to find and carry items that are local, sustainable, and ethically made, all held to a high standard of quality.
Many if not most grocery stores source exclusively from corporate distributor middlemen, and they in turn source from industrial farms and factories where there’s little to no transparency. It makes for a hard disconnect on where food comes from, especially when food is mistreated and wasted in the name of perfectly identical, shelf-ready products. The people who make these foods are likely to be vastly underpaid and overworked. Both people and animals suffer under these systems that are not sustainable, and yet as an individual it can seem daunting to get around it. That’s where we come in.
At Provisions, we are constantly looking for more ways to do our part toward a better, more viable food system where people and the food that nourishes them can thrive. Our milk and eggs come from farms where animals are treated like part of the family, with expansive pastures to roam, diverse grazing, and even biweekly pedicures for the cows. We source produce from small operations from as nearby as Gotham Greens in Gowanus, and our butcher counter lets no scrap go to waste when they make animal fat soaps and candles. When it comes to stocking our shelves, we work directly with small producers who hold the same values of sustainability and transparency in their ingredients and production.
Look for Not Your Average Grocer signs around the store, and find out more about what sets us apart!
Ramen is a staple in Japan, so ubiquitous that its origins are shrouded in mystery and so culturally important it has its own museum. With the weather still see-sawing from cold to warm and back again, we could all use a hot, brothy bowl of noodles dressed to our liking. While there are as many regional varieties as there are people in Japan, we think your new favorite variety might be our duck ramen!
1 pc scallion, thinly sliced
1 pack Blue Moon Acres Asian microgreens
1 pinch red pepper flakes
1 pinch sesame seeds
Bring two quarts of water to boil. Carefully drop eggs into water for eight minutes (seven if you like a runny yolk), then remove eggs carefully, placing under cold running water to cool. Reserve the boil water to cook noodles.
Cook ramen noodles for two to two and a half minutes, strain and set aside.
In a separate pot, heat your duck broth. Put duck confit into the warm broth for two minutes, remove and pick meat off the bone.
Divide the noodles, duck confit, & carrot between two serving bowls.
Peel the eggs carefully and slice in half.
Pour your hot broth over the noodles and duck. Finish with the egg, microgreens, scallion. Sprinkle pepper flakes and sesame seeds to taste.
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!
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!
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 York—less 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!
The most quintessential item at any Fourth of July cookout, the burger is as classic as it gets. Our whole animal butchers grind specific cuts of beef to create our All-Star line-up of burgers. Let us introduce you to the team!
Short Rib: The short rib burger is becoming increasingly common in restuarants across the city, and we know why – it’s extra juicy, and full of flavor Pair with:Jasper Hill Clothbound Cheddar, and a tangy mustard (we suggest Tin or Wilder)
Lamb Burger: Made using the leg of the lamb, this burger is hearty, unique, and sure to impress your guests Pair with: a classic feta or heat it up with the spice and acidity of Brooklyn Delhi tomato achaar
Bacon Brisket: Our house made bacon is hot smoked in-house so this burger can happily be enjoyed medium rare Pair with: a sweet alpine cheese for extra umami and melty goodness!
100% Brisket: We’re not messing around with this one. No bacon, no problem, get the full flavor and insane savory notes off of this all brisket burger Pair with:Nettlemeadow’s Kunik, an exceptional triple crème
The most quintessential item at any Fourth of July cookout, the burger is as classic as it gets, but not all burgers are made the same! Our whole animal butchers grind specific cuts of beef to create our All-Star line-up of burgers. Let us introduce you to the team!
Ribeye Cap: lean and satisfying
pair with: Wisconsin Sheep Dairy Co-op’s Blue Hills Bleu
Short Rib: extra juicy
pair with: Jasper Hills Clothbound Cheddar
La Ranchera: skirt steak burger with extra beefy flavor
pair with:a juicy pickle
Bacon Brisket: our most popular burger
enhance with:a sweet alpine cheese for extra melt factor!
We’re kicking it off this Saturday at Habana Works’ Annual Earth Day Expo!
We’ll be stationed at this celebration of urban environmentalism at Habana Outpost between 11am-2pm.
Learn from our agriculture expert, Mickey Davis, what it means to be a sustainable farm. To help explain some complex ideas, we’ll have a host of coloring pages (for kids and adults alike) that break it all down. We’re also calling all crafty foodies to join us at our “Ugly Produce Decoration Station.” Afterwards, come by our shop and explore all of the Sustainability Do’s and Dont’s that we practice every day!
Then come in on Earth Day – Wednesday, April 22nd – as we give back to the neighborhood and promote earthy friendly shopping habits with a free re-usable bag give-a-way all day!
We’d like to give many thanks to our community here in Fort Greene- we’re working hard to help create a greener future and we couldn’t do it without all of you.
Springtime is finally starting to poke its head, and with it brings some of the tastiest eggs we’ve ever seen. Arcadian Pastures, the farm that raises our delicious pork also brings us loads of eggs twice a week, and now we’re excited to offer their Duck Eggs! With richer yolks with a higher yolk to white ratio, these slightly larger elliptical beauties are perfect for making lighter meals like quiches, but they’re also better than chicken eggs for pastries, too.
Speaking of lighter meals, we’re excited to be stocking Ramen Noodles from famed Sun Noodle, who’s been getting a load of press lately. If you’ve become smitten with the craze as much as we have, you’ve tasted their noodles – Sun supplies most of the restaurants in this city! Now you can design your own soups or mazemen (soup-less style), whether you make your own stock or use our house made chicken, or take home our butcher’s house made Pork Tonkotsu broth. Stir in some South River 3-Year Barley or White Miso, a gurgle of Wan Ja Shan Tamari, and a handful of fresh Baby Greens – and maybe a poached Duck Egg?
Greene GrapeWhich Came First, The Duck or The Egg?