Food

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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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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I Got It For My Mama!

We have a number of ways you can treat the moms, mothers and mamas in your life this Sunday!

Send her some love- we’re offering a special Mother’s Day Gift Basket that can be shipped nationwide or picked up right here in our shop!

Make breakfast in bed- create a custom menu with all of her favorite treats, or look around for suggestions at each of our counters.

Decorate a coloring page– our beautiful Mother’s Day coloring pages are available at the registers. Get creative, get expressive and don’t be afraid to color outside the lines!

Pick up some flowers– we will have gorgeous fresh bouquets available from Stem and for those looking for a more lasting gift, take home a paper blossom branch by local artist Bespoke Brooklyn.

We’re wishing a very Happy Mother’s Day to all of the wonderful mom’s we see each day here at the shop!

 

If love is sweet as a flower,

then my mother is that sweet flower of love.” —Stevie Wonder

Greene GrapeI Got It For My Mama!
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Celebrate Earth Day the Brooklyn Way

Join us as we work to build a Greener Grape!

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.

Greene GrapeCelebrate Earth Day the Brooklyn Way
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Supporting Local Farms… from Afar!

With Earth Day around the corner, we have been taking stock of our environmental impact. The most basic way to make sure our carbon footprint stays low is to support local farms businesses whenever possible. But in order to provide pantry staples year round, we sometimes need to go outside of that 250 mile radius. Let’s look at two staples, rice and beans, and consider how companies we source from can keep us committed to supporting small and sustainable farms!

 

We carry many varieties of Rancho Gordo beans. While they travel from California to get to us, the company’s commitment to growing heirloom beans and working with local growers is without comparison.

Heirloom varieties are important for preserving genetic diversity and they also remind us that our food doesn’t have to look uniform! The Rancho Gordo-Xoxoc Project creates a market for small farms in Mexico to grow heirloom beans indigenous to their areas. These beans also taste amazing! You’ll find a creaminess and earthiness in each bag that is impossible to replicate out of a can.

 

Lotus Foods brings us rice from afar in order to support small and family farms in areas of the world where rice as a commodity crop leads to overproduction and damages local environments and economies.

By providing market incentives for small sustainable farms in these regions, Lotus Foods creates a system that encourages environmentally friendly growing practices. The heirloom varieties of rice that we carry come from Indonesia and China. Volcano Rice has a dark color that reflects the high concentration of minerals such as magnesium and zinc, found in the volcanic soils where it grows. Forbidden Rice comes from a farm that uses a System of Rice Intensification that reduces water use while boosting production.

 

So try out an heirloom bean or two, marvel at their colorful complexity, enjoy a bowl of Volcanic Rice and stay tuned for more info on our sustainable buying practices. It’s not always easy being green, but we’re getting there one bite at a time!

 

Read more about Rancho Gordo here

Read more about Lotus Foods here 

Greene GrapeSupporting Local Farms… from Afar!
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Kelso Beer and Bee’s Knees Food Co. Tasting

This Thursday 4/24 from 5p-7pm at Provisions we are proud to be hosting a collaborative tasting from Kelso Beer and Bee’s Knees Food Co.  Some of you have probably had a taste of Kelso’s beers, brewed in Clinton Hill, at your local, well last year they starting canning their Pilsner and Nut Brown Lager, using a mobile canning truck.  Bee’s Knees Food Co. is a Chicago based maker of roasted nuts designed as the perfect bar snack, these are nuts designed to be paired with beers, so much so that each package has beer pairing recommendations printed on them.  Pop in and have a snack and a sip!

Greene GrapeKelso Beer and Bee’s Knees Food Co. Tasting
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#ProvisionsPix Instagram Contest!

For one week, March 24-31, snap a shot of your best RAMEN dish, for a chance to win a $10 PROVISIONS GIFT CARD, and have your photo featured on our web site!

How to play:

*Make a dish featuring SUN RAMEN NOODLES, and take a photo.

*Hashtag #ProvisionsPix and tag us at @GreeneGrape

*Hashtag the main ingredients so you can share your recipe! For example:

#provisionspix  @greenegrape #ramennoodles #miso #porkbelly #chickensausage #zucchini #lemongrass #eggplant #blacksesameseeds #duckegg

*Get the most “likes” by Monday, March 31, and you win – simple as that! Enter as many times as you like!

Need some inspiration? Start with our house made Pork Tonkotsu Broth or Chicken Broth, and then visit the butchers or our dairy cases for some proteins and eggs. Add in your favorite vegetables, and top it off with your favorite seeds and spices.

We’ll change the ingredient every month, so keep a look out for April’s #ProvisionsPix contest.

Greene Grape#ProvisionsPix Instagram Contest!
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Which Came First, The Duck or The Egg?

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?
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Made Fresh, Made Local

Nestled in an earth-tone box like precious jewels lie a perfect batch of ravioli, each bursting with the flavors of hand made seasonality.

Northern Farmhouse Pasta is a family-owned and operated shop located in the legendary Catskill Mountains of NY. Established in 2011 as a small family owned artisan pasta shop, they craft various dried & fresh pasta, along with their signature ravioli, using NY organic flour, local cheese and produce from surrounding farms. Their ravioli is a means of packaging what is grown on the farm and providing it right to you to enjoy.

The flavors change every few months, and this Winter they are offering Spinach and Cheese, and Cherrywood Smoked Mushroom with Cheese. In the Spring, expect ramps and garlic scapes, and sweet corn in the Summer. The ricotta comes from Tonjes Farm, the flour from Cayuga Pure Organics, and the vegetables from neighbors, including Mountain Sweet Berry Farm.

After boiling, we invite you to toss these with browned butter, a bit of applewood lardons and fresh herbs, or your favorite sauce. A handful of freshly wilted arugula or spinach certainly wouldn’t hurt, either.

Greene GrapeMade Fresh, Made Local
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This little piggy…

Pigs in a blanket are one of the most coveted hors d’ouvres at any party, and they’re one of the easiest to make, too! Thankfully Brooklyn Hot Dog Company makes their dogs a little thinner than your average pup, making them even easier to wrap! Grab a jar of your favorite dipping sauce – we like Anarchy in a Jar’s Beer Mustard,  Sunny Bang’s Probiotic Hot Sauce, and Sir Kensingtons Spiced Ketchup, and roll away!

Brooklyn’s Own Pigs in a Blanket

1 package Brooklyn Hot Dogs, any flavor
1 egg
1 14-ounce package Dufour frozen puff pastry, thawed until cold and just firm
1 T poppy seeds or grated parmigiano reggiano

Preheat oven to 350°F. Line two large baking sheets with parchment paper; set aside.

In a small bowl, whisk egg together with 1 tablespoon water to make an egg wash. Slice each hot dog into 4 even pieces, lengthwise. Cut puff pastry into about 24 triangles, each roughly 1 1/2 inches wide and 4 inches tall. Working with one at a time, arrange a cocktail frank across the wide end of a triangle of puff pastry and roll up snugly, sealing it with a dab of egg wash; transfer to baking sheet. (If puff pastry becomes too soft, chill it for 15 minutes.)

Brush the top of each wrapped cocktail frank with egg wash and sprinkle with poppy seeds or cheese. Bake until puffed and golden brown, 30 to 35 minutes.

 

Greene GrapeThis little piggy…
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