Local

Chart Topping Local Craft Beer

In New York City, temptation to stay close to home often rivals the temptation to party. So we have just the party for you: Fort Greene’s first ever EAT GREENE street festival will be just around the corner and full of delicious food, drinks, and community fun! And we’re excited to welcome our party co-host, local craft beer experts Interboro Spirits & Ales!

Interboro is Brooklyn’s only combination craft brewery and distillery. They produce both flavorful beers as well as canned cocktails. Known for their juicy, lightly bitter and hoppy canned IPAs, Interboro also makes canned gin & tonic, ciders, and more. The relatively new Interboro has been topping beer lists across the boroughs. Given founder Jesse Ferguson’s background in both the record industry and work for famed brewers Carton Brewing and Other Half Brewing, it’s no surprise his own brewery is a broadly resonating hit machine.

A variety of their beers have graced our taps at Annex. We pride ourselves on serving a rotating selection of craft beers on draft, and have been longtime fans of Interboro’s output. If craft beers are your jam too, then you’ll need to stop by our block party! Interboro is doing a special limited can release brew available only at Eat Greene. Come party local with us and get an exclusive sip of local craft beer!

Save the Date

Come by on Saturday, September 16th to hang out with Interboro and a host of other local faves on S. Portland Ave between Lafayette and Fulton St.!

Mike FunkChart Topping Local Craft Beer
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Beef Up Your Bacon

If you’ve been searching for a pork-free solution to the breakfast meat dilemma, we’ve got excellent news in the form of beef bacon! House-made by our butchers, our cured beef bacon is made from pasture raised cows. These cows, raised by Slope Farms are grass-fed on pastures in upstate New Yorkless than 200 miles from our store!

Beef is a great bacon alternative because unlike turkey bacon, it maintains a great juicy-to-crispy ratio. Leaner and higher in protein than a slice of pork bacon, it can serve as a meatier headliner with eggs and toast or really power up a BLT. For a really paleo barbecue, use it to top off one of our burgers. Moo-ve on over to our butcher counter to grab the bacon blasts while they last!

Angela GelsoBeef Up Your Bacon
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Proud to be a part of Good Food

For us at Provisions, the surest sign of the start of summer is the New York Good Food Mercantile, an expo of mostly local food products that are as delicious as they are ethical; the Good Food movement is about prioritizing the stories behind our food. We’re proud to feature many of these producers in our store because we know that transparency in food production is important not only for our guests to make informed decisions, but for creating a more viable food system overall.

This weekend our buyers will head to the Good Food Mercantile in Greenpoint where we’ll be sourcing new products for our shelves and showing our support to many of our current local food producers, Raaka Chocolate, Crown Finnish Caves, Charlito’s Cocina, and Matzo Project to name a few!

As a proud founding member of the Good Food Collaborative, we are on a mission to build commerce and community between the people who make, purvey, and enjoy Good Food. 
Angela GelsoProud to be a part of Good Food
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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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Shall we compare thee to a picnic basket?

Because around these parts, that would be high praise indeed! This month, the buyers at Provisions are sharing their favorite picnic destinations and the snacks that they’d pack for each of them. We’re starting with a decadent spread befit for a classic destination selected by our Senior Buyer Laura Heifetz.
Destination: Central Park
What to Pack: Snack on – Vermont Creamery salted cultured butter smeared on Talbott & Arding spelt crackers, Samaki smoked salmon, Brami Beans pickled lupini beans, and Fuller’s Serious Cheesy PuffsWash it all down with lemon blueberry Pilot Kombucha and chilled Dona Chai Concentrate, blended with Jubali almond milk. And finish with an Eclat City Harvest chocolate bar.
What You’ll Find: Historic architecture, trees for days, “Serenity Now!” or if you prefer, live music wafting from the Summerstage!

Meg ChristmanShall we compare thee to a picnic basket?
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Notes From the Grocery Buyer’s Desk

Here’s a run down of whats new and notable on our shelves this week!

We start off with plenty of sweets…

Chunky Pig Popcorn – Twice candied Niman Ranch bacon with Vermont maple syrup flavor this popcorn that won’t stick to the back of your teeth!  

Billington’s Demerara Sugar – This is from an old school sugar company from England, who created Wholesome Sweeteners back in 2001, the company that makes our corn syrup. Demerara is a crunchy, golden brown sugar with a sticky texture and rich aroma. The large sugar crystals make for a crunchy topping on desserts and create an eye catching swirl in yogurt or porridge.

Jeni’s Splendid Ice Cream is back! In five flavors: Ndali Vanilla, Milkiest Chocolate, Salty Caramel, Brown Butter Almond Brittle and Pistachio & Honey.

Coop’s Microcreamery Salted Caramel- This brand also makes a vegan chocolate sauce, and we’re excited to have both on the shelves. The jars are characterized by their melted wax top that looks like it’s been dipped in the delicious sweet sauce. The chocolate is even scented! The product itself is made by a family company. No GMOs, no gluten, no reason not to indulge to your heart’s content!

Salty Road Salt Water Taffy- These wonderful Brooklyn based candy mavens have introduced two new flavors! Pumpkin Pie Taffy, made with real pumpkin and spices, and Chocolate Chews, deep, dark chocolate and sea salt chewy candy.

Ethereal Confections – Lovely chocolate confections made in Woodstock, Illinois, including a sugar free bar, truffle-like chocolate “meltaways” and chocolate covered pretzels that are gluten free.

Zingerman’s Candy Manufactory– zzang Karamel Krunch and Peanut Crush candy bars- Delicious candy bars with simple ingredients that you can actually pronounce!

Askinosie Chocolate– 60% Dark Chocolate with Peanut Butter – made with the crunchy peanut butter from another Greene Grape shelf standby Big Spoon Roasters- we love it when our vendors collaborate!

A little something savory… 

Roberta’s Pizza – New flavor, The Baby Sinclair. This is their next level flavor, dinosour kale, with cheddar, parmigiano and Calabrian chiles.

And one new product that we can’t define! 

Lark Fine Foods Scourtins – This variety from one of our longstanding cookie suppliers is making their grand return after a few years. Their shortbread cookies are studded with oil cured olives. Yes, olives in cookies. Sweet and Salty. They’re really delicious and adult.

Meg ChristmanNotes From the Grocery Buyer’s Desk
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The Mighty Burger

The Mighty Burger

The most quintessential item at any Fourth of July cookout, the burger is as classic as it gets, but not all burgers are made the same! Our whole animal butchers grind specific cuts of beef to create our All-Star line-up of burgers. Let us introduce you to the team!

Ribeye Cap: lean and satisfying
pair with: Wisconsin Sheep Dairy Co-op’s Blue Hills Bleu

Short Rib: extra juicy
pair with: Jasper Hills Clothbound Cheddar

La Ranchera: skirt steak burger with extra beefy flavor
pair with:a juicy pickle

Bacon Brisket: our most popular burger
enhance with:a sweet alpine cheese for extra melt factor!

Extra-Dry Aged Ribeye Cap: tender with highly concentrated flavor
pair with:
nothing

Meg ChristmanThe Mighty Burger
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Grill’s Night Out!

Can’t decide what to grill this weekend? Take a tip from our butchers! It doesn’t take much to bring out the incredible flavor of our grass-fed meats.
Beef: Dry Aged Rib-eye, Top Sirloin or NY Strip
Pork: Top Sirloin, T-Bone Chop
Sausage: Any kind!!
Pro-Tip: Use fresh soaked bundles of herbs in place of a basting brush, the slight abrasions they create increase the surface area for browning and impart light flavors throughout the meat.

Don’t forget the wine! While you’re grilling, open up a bottle of Chad Pinot Noir ’13 ($20), a tasty Cali pinot packed with lush, tart red fruits with underpinnings of fresh, mulchy earth.

Sourced from the Santa Rita Hills in Santa Barbara County, the wine is medium-bodied, versatile, and intense in flavor, allowing it to hold its own with whatever you’re throwing on the grill.

Happy grillin’ Fort Greene!

Greene GrapeGrill’s Night Out!
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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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