While Greek yogurt is still super trendy right now, we couldn’t resist making a little room on the shelf for something a little more creative. The White Moustache Yogurt is new to Brooklyn, a microbatch producer of old-world technique Greek and Persian styles of the thick stuff.
Starting Friday, they’ll be on the shelves. We’ve invited the producer, Homa, to share her yogurts with you, in a FREE tasting this Sunday, 1-3pm!
Available in lovely glass jars that showcase how special these are, their yogurts are made from Hudson Valley Fresh milk and live probiotics, without thickeners, salt, sugar or extra cream, like some other brands. We’re excited to launch their brand with 3 varieties – the uber-thick, pure Greek, The Kiss – Greek yogurt sweetened with Orange Blossom Honey and hand-chopped walnuts. The third is Moosir, their Persian style, which is a little less strained, and accented with imported Iranian shallots. This last one is more like a tzatziki, perfect for drizzling over fish or chicken, dipping into with pita chips, or for those of you who prefer a more savory yogurt experience. We think you’ll love them all!
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!
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!
Poke around our tiny store, and you might notice a bunch of new products on the shelves. In the dairy case, Ray’s Seitan is a hearty wheat-meat, chewy in texture, yet crisps up nicely when pan fried in oil or butter. Even if you’re an omnivore, this Seitan is a wonderful way to cut back on your meat intake while bulking up the protein in a meal. We’ve cooked it with a little bacon and once the flavors meld, we can hardly tell the difference between the bites.
You might also notice Sfoglini Fresh Pasta! We’re the sole retailer for their fresh version, which cooks up in under 5 minutes, ready to hoist your favorite sauce, cheese or butter. Speaking of butter, we’ve got Evans Farmhouse Creamery Butter, lightly salted, in bulk, so you can be sure it’s the absolute freshest. Naturally bright yellow, a sign that these cows are munching on fresh, organic grass, which lends a slightly herbal note to the clean, silky sweet flavor.
Grab all 3 new items, and toss in your favorite fresh veggies, for the perfect springtime dinner!
Come by Provisions this Friday night as we welcome Brooklyn’s faux-meat caterer extraordinaire Soul Kofa to the tasting arena, sampling his deliciously crispy meat-free chicken nuggets and tangy BBQ ribs. Drawing on African vegetarian tradition, they’re perfect slathered on a grilled cheese sandwich, between burger buns or tossed into a salad. He’ll be here from 6 to 8pm.
If you find yourself craving for a little pick me up, you need Steve’s Ice Cream’s new flavor, NOLA Coffee and Donuts. Made with Blue Bottle Coffee, which is blended with chicory as in the New Orleans style, and organic sugar, for a distinct Southern style brew. Steve mixes in crumbled donuts for texture, Old Fashions, we think.
This pint’s probably got enough caffeine to keep the party going after a few pints of say, Brooklyn Chcoolate Stout, the star of BKLYN Blackout, another one of Steve’s creations. Then visit The Annex for a hot cup of more Blue Bottle in the morning!
…..That’s what people will be saying after the gefilte disappears from our Gefilteria tasting on Saturday afternoon. We’ll be sampling their traditional gefilte loaf (with the slightly-less-traditional carrot citrus or ruby beet horseradish) and talking Passover tips.
A little sweet, a little sour, you’ll never look at a fish-loaf the same way again. The tasting runs from 3:30 to 5:30pm at Provisions.
Trying to cut down on meat, but skeptical about those rubbery vegetarian sausages and burgers? Good news: the fine folks from Barry’s Tempeh will be at Provisions Thursday night from 5-7pm.
Barry’s been working on his tempeh for years – beginning as a chef at a Buddhist monastery! His secret is slow fermentation in small batches, which flood the tempeh with good bacterias and enzymes – making the stuff pro-biotic. (Barry makes each batch in the bag it’s sold in, with key ingredients ranging from beans to grains to rice to soy.) Take a deep breath, let it out, and come by for delicious samples (and maybe even a few recipe ideas.)
We’ve got a lot of wonderful products from Kings County, but from Queens, not so much. What better way to welcome in our neighbors than with fresh corn tortillas from Tortilleria Nixtamal?
Made in Corona, Queens, these tortillas are served at many wonderful restaurants and institutions around the city, including Yankee Stadium! Now they can be enjoyed at home in any way you can imagine. Their non-GMO and non-transgenic corn comes from Illinois, as Nixtamal believes in preserving the healthiness of all-natural foods. Their tortillas are designed to enhance the flavor of the rest of the ingredients, resulting in a delicate corn flavor, with a slight sweet and nutty finish.
If you can’t get ’em while they’re still warm at delivery time, we’ll save a few in the freezer, so that you can enjoy them at your leisure. We recommend you check out the meat counter for something to cook low and slow, grate a little cotija or Beehive Smoked Cheddar, and top it off with fresh Pico de Gallo from our produce fridges, but we’re sure you’ll come up with hundreds of unique ways to use these Tortillas.
So two dudes walk into a bar and start a salad dressing company.
Not the climax you anticipated? Veterans of the restaurant scene (think Westville, Diner, Taco Chulo, Enid’s, Smorgasborg), Josh and Duncan have been able to make a tidy name for themselves with their Right Tasty vinaigrettes. The secret? Aquaponic veggies from upstate New York – like those tomatoes we were blogging about.
They’ll be at Provisions from 4-6pm this Sunday. Don’t worry about bringing your own lettuce.