Category: Fruit

A Note on California Produce

As you may have noticed, certain out-of-region items have gone up significantly in price over the past few weeks. We proudly source our broccoli, cauliflower, asparagus, broccoli rabe and plenty of fruits from the central valley in California, which has experienced a serious freeze, significantly affecting crop production. What this means for us here at the Greene Grape is lower availability and higher prices. A reminder of how we fit into the natural world and are subject to mother nature’s whims, perhaps; to avoid these frustrations, we recommend shifting your dinner menu to include items that are grown locally this time of year. New York state is still supplying fabulous cabbages, potatoes, mushrooms, onions, winter squash, and much more! If you haven’t tried our local  aquaponic salad greens and hydroponic tomatoes, we do solemnly swear you’ll be impressed!

 

Citrus Bliss

The season of Citrus is upon us, and the Greene Grape is not cutting corners. We are carrying a huge variety of these juicy treats – so delectable and at the same time so nourishing! Explore this week’s options: Cara Cara Navel Oranges (pink inside, juicy and EXTREMELY sweet), Oro Blanco Grapefruits (“White Gold,” with very little acidity), Blood Oranges (with the classically “blood”-stained flesh), along with directly sourced heirloom red grapefruits, navel oranges, and monarch tangerines from Cee Bee’s Citrus Farm

in Odessa Florida.  Keep your eyes “peeled” for Honeybell Tangelos and Honey Murcott Tangerines arriving in the middle of January! With all these fragrant, sweet options, you will NOT get bored as you cleanse out a little bit of holiday gluttony. Could there be a tastier way to diet? Give our delicious heirloom citrus a try and let us know!

We’re Jammin’… we hope you like Jammin’ too

Saturday, January 14th, we welcome The Stand Brooklyn, for a special tasting of their Winter Seasonal fruit jams and garnishes.

Sister and brother team, Nathalie and Jake, founded The Stand Brooklyn in 2010. Since then, they’ve brought us many lovely flavors of jams and fruit syrups, and now they’ve developed a lovely line of holiday inspired fruit garnishes. Best enjoyed with cheeses, French toast, over ice cream, or even stirred into a cocktail, these flavors are jam packed with fruit and spice.

Come in and let The Stand tickle your tastebuds, with their Spiced Cranberries, Apple Calvados Preserves, and Quince in Cardamom Syrup.

The cheese mongers will be pairing up some of our American made favorites. Expect fresh chevre, aged cheddar and maybe even a blue, each chosen to stand up to The Stand Brooklyn’s seasonal delights.

Delicious Things to Spread on Toast

Big news! Local Fort Greene jam & jelly maker Anarchy in a Jar was recently featured for their jam-making class in the Fort Greene Local blog of the New York Times. Go, Laena! We currently have her clementine marmalade & ginger pear preserves in stock but also carry the Triple Berry Jam and others.

The Brooklyn Paper reports on the legalization of urban beekeeping which means that later in spring, we’ll have this year’s harvest of John Howe’s Brooklyn Bee honey, which sells out quickly every year. We’ll also be keeping our eyes out for more local producers so we can offer you the benefits of local honey. Get it? Be keeping our eyes out? Ah, we slay us.

Blood Orange Margaritas

We can’t think of a better way to enjoy this weekend’s spring weather preview than with a margarita using the last of the season’s blood oranges.

A friend reminded us of this recipe, which was originally in New York Magazine via Blue Smoke restaurant. We’ve made it with triple sec but this weekend we’ll try it with Harlequin, a cognac-based orange liqueur akin to Grand Marnier (but less expensive, a bartender’s secret). Enjoy this cocktail while the good weather (and blood oranges) last!

Ingredients

Blood Orange Puree

4 blood oranges, supremed (cut off ends, cut off peel and pith and cut into segments)
1 tablespoon simple syrup
1 teaspoon fresh lemon juice

Margarita

Ice
2 ounces blanco tequila (we use Cabrito)
1 1/2 ounces fresh lime juice (approximately 2 & 1/2 limes)
3/4 ounce triple sec
1/2 ounce simple syrup
3/4 ounce blood-orange purée

In a blender, combine the orange segments, simple syrup, and lemon juice and purée until smooth. Cover tightly and refrigerate until ready to use; the purée will keep for up to two days. To make a margarita, combine the tequila, lime juice, triple sec, simple syrup, and blood-orange purée in a cocktail shaker with ice. Shake vigorously and strain into a cocktail glass. Garnish with orange and lime wheels if you want.