Category: Food

Red Spring

May 6, 2013 | Uncategorized, Vegetables | Comments Off

PRODUCE LOVERS: What does your May taste like?

Probably mouth-watering pies, grilled vegetables and tangy salads – in whichcase, you’re in luck, because we’ve just gotten a barrelful of radishes (pink beauty, red ball and French breakfast) and luminous local rhubarb. (We also have new bunched spinach baby bok choy, baby sweet hakurei turnips, and lots of wild foraged ramps, but those are green – and green and red don’t go together in May.)

All these rubies are from Lancaster County in Pennsylvania, and go with the season – so we advise you to bet on red immediately!

Sprung!

April 16, 2013 | Vegetables | Comments Off

It is said that a good writer never opens with the weather, but the heck with it: spring is here, even if it’s been dragged in one curmudgeonly blossom at a time.

Thusly, it’s our pleasure to introduce (with the consultation of our dynamo produce department) the first fresh greens of spring: organic, locally foraged fiddlehead ferns from D’artagnan, wild ramps and mustard greens from Lancaster Organics. (Which are flying off the shelves as we speak.) Get used to it – but first, enjoy it!

The New Bacon

April 8, 2013 | Butcher, Food | Comments Off

Ladies and gents, we proudly introduce our new housemade pancetta!  Our pasture-raised Gloucester Old Spot pork bellies from Arcadian Pastures of Sloansville, NY are cured in juniper and rosemary, and hung to mature resulting in a buttery texture and sweet herbacious aroma.  This stuff is perfect for a summer pasta, shaved asparagus salad or to accompany poached eggs.

Also: keep a lookout for our pancetta picante, with a chili and fennel complexion!

Dairy Queens

April 5, 2013 | Baking, Desserts, Food, Ice Cream, Uncategorized | Comments Off


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!

 

Wild, Hungarian, Not Boring

March 29, 2013 | Butcher | Comments Off

Looking for some last-minute Easter pork? You’re in luck: from the wilds of New Jersey, an extremely rare and legendary pig has entered into the Provisions hall of fame – the mangalitsa. These furry, succulent fellers are dense with flavor and fat, making for perfectly marbled prosciutto and hocks. (The name “mangalitsa” literally translates to “pig with a lot of lard”, but it’s good lard – high in oleic acids.)

Our butchers have a little mangalitsa pork in stock, but don’t wait – it will probably be gone before the weekend’s end! (And if you’re looking for a wine to go with it, try that Anomaly pinot noir from North Fork – tasting from 6pm to 8pm at the wine store.)

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