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!
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!
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!
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.)
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!