Vegetables

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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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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Which Came First, The Duck or The Egg?

Springtime is finally starting to poke its head, and with it brings some of the tastiest eggs we’ve ever seen.  Arcadian Pastures, the farm that raises our delicious pork also brings us loads of eggs twice a week, and now we’re excited to offer their Duck Eggs! With richer yolks with a higher yolk to white ratio, these slightly larger elliptical beauties are perfect for making lighter meals like quiches, but they’re also better than chicken eggs for pastries, too.

Speaking of lighter meals, we’re excited to be stocking Ramen Noodles from famed Sun Noodle, who’s been getting a load of press lately. If you’ve become smitten with the craze as much as we have, you’ve tasted their noodles – Sun supplies most of the restaurants in this city! Now you can design your own soups or mazemen (soup-less style), whether you make your own stock or use our house made chicken, or take home our butcher’s house made Pork Tonkotsu broth. Stir in some South River 3-Year Barley or White Miso, a gurgle of Wan Ja Shan Tamari, and a handful of fresh Baby Greens – and maybe a poached Duck Egg?

Greene GrapeWhich Came First, The Duck or The Egg?
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Muy Fuerte

Our latest arrival to the produce section muscles in just in time for the big game. These “Fuerte” avocados have a green skin (even when ripe!) and a smooth, creamy flavor that is not quite as heavy as your standard “Hass” variety. They come from Bernard Ranches out in Riverside, CA, where they are harvested just for Greene Grape and over-nighted to Brooklyn. Why is this so cool? It’s a way to support a small farmer growing heirloom vegetables from across the country in the dead of winter. Heirlooms are important for the biodiversity of farm ecosystems, and excitement for your palate! “Strong” reasons to pick some up for your homemade guacamole.

Greene GrapeMuy Fuerte
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Living Greens are Full of Life

It may be frigid outside, but at Provisions we’ve got greens so fresh they are technically still alive! That’s right! These baby greens – grown in urban greenhouses in Philly and Orange, NJ – still have their roots attached, so they stay fresh and keep more of their nutrients. Kick up your salad with some “Scarlet Mustard Frills,” “Baby Tuscan Kale,” or watercress. And if you prefer a more “adolescent” leafy green instead of a baby one, try out our loose leaf Spinach from Pete’s Greens in Craftsbury, Vermont. Even though this spinach is in its teenage years, it is awfully sweet!

Greene GrapeLiving Greens are Full of Life
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National Farmers Market Week!

August 4-10th is National Farmers Market Week, and we’d like to take this opportunity to share our love and support of our local farms. With over 40% of our produce grown nearby, all under 200 miles, we differ from a farmers market by stocking their food 7 days a week! And while 40% may not sound like a large amount, if our local farmers could grow citrus, avocados and other tropical fruits in the Northeast, they would. Nearly everything we sell, that can be grown in local soil, is.

Farmers markets preserve America’s rural livelihoods and farmland, and they stimulate local economies. Surrounding NYC is a plethora of farmland, and without a market to sell to, multi-generational farmers would be out of work. Our produce buyer, Mickey Davis, works closely with farms across NY, NJ and PA, to bring in the best apples, corn, melons, eggplant, summer squash, berries, onions and more. Lancaster Coop collects stunning fruits and veggies from all over Pennsylvania and brings it in one trip, 3 times a week, from farms such as Elm Tree Organics, Shady Brook Organics, while Grow NYC brings us fresh kale and stone fruit.

Sometimes these farmers are bringing the whole farm right to the city! Young, educated folk with a green thumb are coming here to create green space amongst our cement and steel. Brooklyn Grange is one of these, and in just 3 years have become the leading rooftop farming and intensive roof greening business in the US, and supply us with fresh, mixed greens and arugula. Just down the road on Bergen Street, Feedback Farms brings us Shishito peppers, and heirloom tomatoes and eggplant. Check back this weekend to learn about the other types of local farms we support!
Greene GrapeNational Farmers Market Week!
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Red Spring

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!

Greene GrapeRed Spring
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Sprung!

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!

Greene GrapeSprung!
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Soul Kofa-ing

Can one say “vegan butcher”?

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.

Greene GrapeSoul Kofa-ing
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Why-droponic?

No, the locally-grown, perfectly ripe, full-flavored tomatoes in our produce section this February are not a beneficial bi-product of global warning.  They are the ingenious brainchild of Shushan Valley Hydro Farm, a husband and wife farming team that needed a solution to the meager economics of a small dairy farm.  Their solution?  Hydroponically-grown, pesticide-free, natural stream-fed greenhouse tomatoes, an effort we are contributing to by being the first store in NYC to feature their products.

We hope you appreciate this ethical alternative to going tomato-less or buying blander, more well-traveled varieties. $5.99/lb and we will have them in stock until summer!

Greene GrapeWhy-droponic?
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