Meet The Maker, The Taster, and The Shaker!

Come by for a taste of whiskey at Greene Grape Wine & Spirits followed by cocktails at Annex!

After 14 years of business on Fulton Street, Greene Grape Wine & Spirits is seeing one of its greatest aspirations come to fruition. We have long worked with our small batch producers as they develop new and interesting products, however this is the first time we’ve been able to offer an exclusive collaboration with our name on the bottle! After tasting several barrels of whiskey with our longtime collaborators and friends at New York Distilling Co., we were given the opportunity to buy and help bottle a barrel of Ragtime Straight Rye Whiskey that was aged for four years and one day. Our Spirits Buyer Sam Kling, hand selected barrel # 284 from rack 16C for its sweet and mellow opening notes of honey and candied red fruits that finish with a kick of cinnamon spice and black pepper.

Join us Friday September 7th, from  5-7pm, at 765 Fulton St. as we celebrate the delicious accomplishments of our friends NY Distilling Co. After the tasting head over to Annex, 653 Fulton St. from 7-9pm, and have a drink with Master Distiller Bill Potter on the house! Suhana Ng (aka Yung Cheddar), our Head Cheesemonger will offer up some delicious pairings to nosh on, and cocktails will be flowing until we close. Mark your calendar, to save the date!

Angela GelsoMeet The Maker, The Taster, and The Shaker!
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Pepper Pandemonium!

Savoring the these last beach days, we can’t help but think of other ways to savor the season and the heat! Not to push it, but peppers are in peak season and ripe for the taking.

Coming to us from the Sutherland, MA, Kitchen Garden Farms has peppered our shelves with organic habaneros, poblanos and feisty ch-ch-cherry bombs. In fact, this family farm has been systematically converting retired commercial farmland to certified organic lands for the benefit of the community. Through rotating crops and focussing on biodiversity, they are are committed to improving the health of the soil. All of this makes for a much more nuanced pepper! Their serranos are intensely herbaceous, habañeros are fruitier, and the poblanos maintain the earthy undertones of the rich river bottom soil within which they are grown!

Cherry bombs, a crew favorite, are an exceptional lesser noticed pepper. This small round red pepper related to the jalapeño, cherry bombs are cute and just small enough to stuff with your favorite cheese to make poppers. This quick, easy and eye catching snack is great for Saturday brunch or 3am Netflix binges!

The serrano peppers are divinely herbaceous. While they pack a lot of heat, they can also add fresh green flavors to your dishes. Shave slivers of these peppers over you tacos or some grilled fish accompanied by a wedge of lime to accentuate their bright flavors. These slender green peppers would also make a great candidate for your next home made guacamolé.

Bright orange habaneros might look pretty, but they pack a serious punch. Not to worry, these chili peppers won’t give you scar tissue, but they will add a nice fruity and floral flavor to your dish. Mince it up and add it a burger to take it to the next level. Going for asian inspired dishes? Kitchen Garden Farm organic sriracha sauces give a fresh and zesty kick that pairs perfectly with our emerald fire noodles. Peppers are the perfect vegetable to end the summer and kick start the fall with, the heat might wind down but not for your tastebuds!

Angela GelsoPepper Pandemonium!
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How To Travel & Still Drink Good Coffee

On average, this nation consumes about 400 million cups of coffee a day. And while food trends come and go, America’s favorite caffeinated beverage is less of a trend and more of an evolution. Who’d have guessed that we would be drinking cans of nitro cold brew in 2018! Thankfully at Provisions our buyers have a handle on sourcing great local products from people who really know their beans. Here’s a round up of some of our favorite ways to enjoy a cup of joe, while traveling, beating the heat, or enjoying a summer show. We’ve got something for everyone!

THE TRADITIONALIST
Parlor Coffee, Prospect 


For this small roaster located across from the Navy Yard, producing good beans means traveling far and wide for the perfect fair trade crop and connecting it with skilled roasters. Our buyer’s top pick  this month is Prospect. Half Ethiopia Kilenso Mokonisa, and half Colombia Frontera de Acevedo, this blend is distinctive floral and spiced notes are married to cocoa, grapefruit and marzipan. “I definitely feel that Parlor Coffee’s Prospect is amazing it reminds me of waking up in the morning with my grandmother when I was young.” – Miguel Franco, Provisions Coffee Buyer

THE GLOBETROTTER
Grady’s Cold Brew


Many of us will be traveling in the coming weeks, and a great cold brew coffee might be hard to come by. Which is why we recommend packing some of Grady’s Cold Brew Bean Bags!
Through Direct Trade sourcing, Grady’s beans are bought responsibly and as they say, “Simply put, we brew with the best possible coffee. You know, like coffee grown in incredibly fertile, volcanic soil.”
Grady’s Cold Brew has a creamy mouthfeel with tasting notes of chocolate and caramel. Each can comes with easy to use pre portioned bags of their delicious blend. Just follow the instructions and you’ll have cold brew coffee all week long!

THE MAVERICK
Pop & Bottle


Made from 100% organic ingredients, Pop & Bottle beverages are perfect to throw in your bag for a post-workout treat or pre-party pick-me-up! These plant-based lattes are delightful! Lightly sweetened with dates, their Cold Brew Almond Latte is blended with almond milk and Fair Trade organic coffee. Whether you’re treating your sweet tooth or need a caffeine boost, these delicious single-serve bottles are perfect for those on-the-go!

THE TASTE MAKER
Rise Nitro Cold Brew


These nitrogen infused cold brew coffees are akin to drinking a stout in some ways. Brewed with organic , Fair Trade coffees RISE coffee beverages may not contain dairy, but the nitro creates a creamy mouthfeel and distinctive cascade. New to our shelves is their latest flavor, Blood Orange! Fruity and fun, this sparkling coffee juice-blend is perfect for crushing before your summer concert, or taking to the beach!

For more info about how source great products visit our Not Your Average Grocer page.
To order some great brews for delivery or in-store pick-up visit shop.greenegrape.com!

Angela GelsoHow To Travel & Still Drink Good Coffee
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BjornQorn, get your BjornQorn here!

There’s no snack quite like popcorn! Dress it up any way you like or dress it down for a light and simple bite; it goes back almost 4000 years, and it helped save the film industry from the Great Depression. And while we always have room on our shelves for a variety of popcorn, there’s one popcorn that reigns in our hearts and our stomachs. We mean BjornQorn, of course, a uniquely flavorful vegan popcorn that we just can’t get enough of, in a charming bag designed by a local artist.

What sets BjornQorn apart isn’t just its seasoning of safflower oil and nutritional yeast, though its nutty, almost cheesy flavor and its high vitamin and protein content are certainly a big part of that. BjornQorn isn’t popped like any other popcorn, with kettles of organic corn swung out over mirrored basins on sunny days in upstate New York, no matter the season. It makes for crispier kernels thanks to the even heat of the sun; with no need for fuel, it keeps costs low, and with zero emissions, it keeps environmental impact even lower.

BjornQorn gets its name from cofounder Bjorn Quenemoen, son of Minnesotan corn farmers, and gets its solar mirror technology from other cofounder Jamie O’Shea. The two met at Bard College, where Bjorn was popping through the night to make popcorn with his family’s recipe. One very productive game of catch later, the two agreed to put food and technology together, and the rest is history. Now they strive to provide that same solar-cooking technology at “dirt cheap” prices, in Jamie’s own words, in places where energy is scarce, in partnership with those communities.

At the end of the day, though, the most important fact about BjornQorn is that it is addictively tasty. It’s one of our best-selling snacks for a reason, and we think you’ll find it hard to put the bag down.

Now Available For Delivery! – So sit back and binge watch your Netflix, we’ll bring the popcorn!

Carla Bueno-SandersBjornQorn, get your BjornQorn here!
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Not Your Average Grocer

If there’s one thing we know around here, it’s that at Provisions, we’re not your average grocer. People come from all over the city to find that one amazing, rare item we happen to carry, just as much as we have a crowd of regulars who pick up everything they need from us. It’s not just our unique collection of products, though, or even our crew of diverse personalities. It’s in the way we source those products, and it’s in the way those products are made. From your basic milk and eggs to the specialty foods you never thought you’d find in Fort Greene, we strive to find and carry items that are local, sustainable, and ethically made, all held to a high standard of quality.

Many if not most grocery stores source exclusively from corporate distributor middlemen, and they in turn source from industrial farms and factories where there’s little to no transparency. It makes for a hard disconnect on where food comes from, especially when food is mistreated and wasted in the name of perfectly identical, shelf-ready products. The people who make these foods are likely to be vastly underpaid and overworked. Both people and animals suffer under these systems that are not sustainable, and yet as an individual it can seem daunting to get around it. That’s where we come in.

At Provisions, we are constantly looking for more ways to do our part toward a better, more viable food system where people and the food that nourishes them can thrive. Our milk and eggs come from farms where animals are treated like part of the family, with expansive pastures to roam, diverse grazing, and even biweekly pedicures for the cows. We source produce from small operations from as nearby as Gotham Greens in Gowanus, and our butcher counter lets no scrap go to waste when they make animal fat soaps and candles. When it comes to stocking our shelves, we work directly with small producers who hold the same values of sustainability and transparency in their ingredients and production.

Look for Not Your Average Grocer signs around the store, and find out more about what sets us apart!

Carla Bueno-SandersNot Your Average Grocer
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Just our duck! Lucky Duck Ramen

Ramen is a staple in Japan, so ubiquitous that its origins are shrouded in mystery and so culturally important it has its own museum. With the weather still see-sawing from cold to warm and back again, we could all use a hot, brothy bowl of noodles dressed to our liking. While there are as many regional varieties as there are people in Japan, we think your new favorite variety might be our duck ramen!

Pick up a ramen kit, available for delivery here,
and follow along with Chef Kenny’s recipe:

Greene Grape Duck Ramen

Ingredients:
1 qt House Made Duck Tonkatsu Broth
1 leg House Made duck confit
2 packages Sun Ramen noodles
2 eggs
½ cup carrot grated

Garnishes:
1 pc scallion, thinly sliced
1 pack Blue Moon Acres Asian microgreens
1 pinch red pepper flakes
1 pinch sesame seeds

  1. Bring two quarts of water to boil. Carefully drop eggs into water for eight minutes (seven if you like a runny yolk), then remove eggs carefully, placing under cold running water to cool. Reserve the boil water to cook noodles.
  2. Cook ramen noodles for two to two and a half minutes, strain and set aside.
  3. In a separate pot, heat your duck broth. Put duck confit into the warm broth for two minutes, remove and pick meat off the bone.
  4. Divide the noodles, duck confit, & carrot between two serving bowls.
  5. Peel the eggs carefully and slice in half.
  6. Pour your hot broth over the noodles and duck. Finish with the egg, microgreens, scallion. Sprinkle pepper flakes and sesame seeds to taste.
Carla Bueno-SandersJust our duck! Lucky Duck Ramen
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Eggs-cellence in the Field

While food trends come and go, announcing this berry or that herb as the new star ingredient to your every meal, there’s no denying the simple egg. There are as many ways to prepare an egg by itself as there are recipes to which eggs are essential, whether it’s dyed and hidden in grass, placed on a Seder plate, or part of a spring-inspired baking project with seasonal fruit on the horizon. But with so many different labels and terms on egg cartons these days, what does it take for an egg to make it to our discerning shelves?

There are plenty of producers that can legally slap the words “free range” or “cage free” on their egg cartons, but neither of those terms are guarantees that their hens are living the idyllic lives we hope they are, nor are they promises against some of the industry’s crueler practices. That’s why we’re proud to offer eggs from Oliver’s Organic Eggs and Red Gate Grocer’s Scenic Vista Farm, both family-owned farms in upstate NY. On these farms, hens have access to spacious pastures, free to graze on provided vegetarian feed and field insects. Oliver’s, which hand-raises their hens from chicks, is certified organic, which extends to the grains they grow themselves that becomes feed for their chickens. On Scenic Vista Farm, chickens roam free all year long, and each egg supplied to Red Gate Grocer is certified American humane.

True free range farming like this, which gives chickens freedom to be chickensinstead of screened-in rooms that barely qualify as “outdoor access”also produces healthier eggs. Pastured eggs have lower cholesterol and saturated fats than their conventional counterparts, as well as up to double essential vitamins like A and E, and up to seven times as much beta carotene. You could say pastured eggs really help us reach our beak potential! – Order delivery! These eggs-ceptional eggs are available here!

Carla Bueno-SandersEggs-cellence in the Field
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Sensational Citrus

Winter may feel like it’s abating as this balmy February washes over us, but the zest part of winter is just getting started. It’s citrus season! This week we’re bringing a bit of sunshine to our shelves in the form of these seasonal fruits. One of the many groves we’re working with is Bernard Ranches in California. From making the nitrogen-rich mushroom compost to managing the water conserving drip irrigation system, they’re as busy as the gophers they wrangle by hand on the farm. The Bernards also avoid synthetic pesticides and herbicides, instead implementing IPM (integrated pest management) by deploying beneficial insects in the grove, like lacewings and ladybugs. Now their hard work is paying off; spring can wait while we savor the fruits of their labor.

Coming to us from Bernard Ranches, we’ve brought in the Tangelo and the Oro Blanco, grown with IPM. The juicy Tangelo is also known as the Honeybell, thanks to its distinctive bell shape and delicate, appealing flavor. You may not be competing in this year’s Olympics, but you can still go for the gold with the Oro Blanco. Translated as white gold from Spanish, Oro Blanco brings the fragrant aroma and sweetness of a pomelo and the tartness of a classic grapefruit together into a real champion of a fruit.

Our organic citrus offerings this season feature classics like the Navel Orange, the Ruby Red Grapefruit, and hefty Pomelos, but look out for the Kishu as one of our newest additions. While these tiny mandarins were first grown in Japan, they have a real tangy history, stemming from an ancient variety of Chinese mandarin originally discovered in the Tang Dynasty. Their roomy peel and surprisingly big flavor make them great for a quick snack, but you may not be able to stop at one.

For the folks who just don’t Cara Cara ’bout all that, there’s conventionally raised Sumo mandarins and Cara Cara oranges. The Sumo Mandarin’s name is a nod to both its Japanese heritage and its impressive size; they’re easy to peel and super flavorful, making them a favorite with Provisions staff. The Cara Cara is considered a natural evolution of your friendly neighborhood Navel orange, first discovered in Venezuela in the 70’s. Its red flesh, while not as dark as a blood orange, is highly sweet without the acidity of a traditional orange.

Not to be pithy, but we think you might want to citrus self down while you send your taste buds into the transformative sunny world of seasonal citrus!

Carla Bueno-SandersSensational Citrus
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For the love of chocolate

Spread Love, It’s The Brooklyn Way! What could be more true to this sentiment than showing love to the community? At Greene Grape Provisions, we host a unique community of local food producers and farmers. By cutting out large distribution chains, we work with them directly to bring you high quality and ethically produced ingredients and products that give each producer the opportunity to continue to grow their business. And what could be sweeter this Valentine’s Day than supporting New York’s finest chocolatiers?

Valentine’s Day, while known for its mainstream commercial appeal, still holds a special place in our hearts. At the very least, any excuse to indulge in chocolate is fine by us! “Fair-trade, sustainably sourced, hand-crafted, and comes all wrapped up like a delicious gift,” are qualities that Senior Buyer Laura Heifetz says she looks for when supplying us with a bountiful selection of small-batch cocoa confections. And while life is like a box of chocolates, we think everyone deserves to know what they’re gonna get—at least when it comes to supporting a sustainable food system. So here’s our Valentine’s round-up to satisfy your sweet tooth!

Eat Chic puts a spin on the classics with chocolate hearts, made with other local creations like bean-to-bar Raaka chocolate, and Stagg Jams Cherry-Chai jam. While 50 million roses are given out every Valentine’s day, Jon Good’s box of artfully painted chocolate roses, filled with a delicate rosewater chocolate ganache, will set you apart from the bunch. And if chocolate seems too de rigeur, Fruition has got you covered with delectable brown butter caramels, spiked with Hudson Valley Baby Bourbon and dipped in their single origin dark chocolate.
To all of you who love chocolate or know a chocolate lover, we think this is a great week to treat your family, treat your friends, and definitely treat yourself!

Angela GelsoFor the love of chocolate
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Up your game with Lena’s Barbacoa Beef recipe!

As you probably know by now, we’re pretty proud of our Whole Animal Butcher counter. We source high quality, grass fed, pasture raised steer from the nearby Slope Farms. And while we try not to let a single scrap go to waste, this is a real challenge in the summer months. Many of our customers are looking for steaks that are easy to throw on the grill, but not necessarily braising cuts from other parts of the steer. Winter is a perfect time to break out that Instapot and make Lena’s Barbacoa recipe.

[ Order the ingredients here! ]

Barbacoa Beef
Makes enough meat to stuff 32- 40 ​tacos. Total time: 90 minutes·

​​Place the chipotle peppers and their sauce, cilantro, oregano, onion, garlic, clove, cumin, ​1 1/2 tablespoons salt, lime juice, and cider vinegar in​ a blender and put aside​. Use the remainder of the salt to season the meat. If necessary, c​ut the meat into a few pieces to better fit into the pot.

Heat the pressure cooker on the sauté setting. When it’s hot, add the oil and brown the meat. Do not overcrowd the pot. “You want a dark brown sear and you want to avoid steaming the meat ” -says Lena. Add the sauce from the blender and bay leaves, cover and cook on high pressure until the meat is tender and easily shreds—about 1 hour. In the same pot,​ using 2 forks, pull the meat apart. Do not discard the cooking liquid or the fat; you will need liquid to keep the barbacoa warm ​and moist (though not swimming in it), the fat is useful for frying up crispy barbacoa in a pan.

Carla Bueno-SandersUp your game with Lena’s Barbacoa Beef recipe!
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