If a new year means a new you, then a new you means a new focus on your health and wellness.
Whatever it is you need to stick to your new goals, whether large or small, we’ve got something that’ll help.
Is 2017’s cold and flu season still dogging you? Try fresh juices packed with turmeric, ginger, lemon, and a number of other health boosting ingredients. We have customers who swear by Blueprint’s Lemon Yay, a cayenne-infused lemonade. Daily Greens and their cold pressed vegetable and fruit juices will have you feeling renewed and refreshed. And while Bija Bhar’s Resilience Blend isn’t a juice, its powerful combinations of inflammation-reducing turmeric, stomach-soothing ginger and vitamin-loaded lemon peel—among other ingredients—give it a well-deserved mention.
If you’re looking for something more substantial than juice, we’ve got you covered there, too. Mustard greens are the unsung heroes of healthy leafy greens! Grown and harvested right here in Brooklyn, mustard greens from Square Roots are rich in minerals and antioxidants, great for lowering cholesterol, and best of all, they’re easy to cook. Produce buyer Maggie Bissell recommends giving them a quick sauté with garlic and olive oil for a flavorful addition to virtually any meal.
Kicking coffee is never easy, and it’s harder still when you’re a busy New Yorker. Luckily, coffee isn’t the only delicious thing that’ll keep you going. Matcha is a powdered green tea from Japan, tied to ancient ceremonies still carried out today. It has half the caffeine of coffee, but still more caffeine than your standard bagged green tea, and is chock full of health benefits, from antioxidants to lowering blood sugar. If you’re on the run, try Remedy Matcha, boosted by maca and turmeric, or take it easy with a canister of Matchaful’s single origin matcha powder.
Planning is key to a seamless, enjoyable holiday season. There’s a lot going on: gifts to buy, meals to cook, and maybe even company to enjoy along with a few bottles of wine. So while you’re decking your halls and making your latkes, we’d like to take the time to remind our community about changes to our hours for the Holidays!
Sunday, December 24th
Sunday, December 31st
Annex: 7 AM – 5 PM
Annex: 9 AM – 7 PM
Provisions: 8 AM – 5 PM
Provisions: 8 AM – 7 PM
Wine & Spirits: 12 PM – 7 PM
Wine & Spirits: 12 PM – 10 PM
Monday, December 25th
Monday January, 1st
*** All Stores Closed ***
*** All Stores Closed ***
Tuesday, December 26th
Annex: 9 AM – 9 PM
Provisions: 8 AM – 9 PM
Wine & Spirits: 12 PM – 9 PM
While we will be closed on Christmas and New Years Day, please note we will have slightly expanded hours to accommodate the celebration rush. Wine & Spirits will be open an hour later on New Years Eve. If you’re feeling pressed for time, don’t worry: we’ve been planning your holiday party for months! A catering order from our Holiday Menu will treat both guests and host to a delicious, stress-free celebration.
From all of us at the Greene Grape, we wish you and your loved ones a happy holiday and a joyful new year!
Mike FunkHoliday Hours: Make Your Celebration Fashionably Great
Give the omnivore in your life a crash course on whole animal butchery! Our new Whole Animal Card invites you to delve through each layer of a steer or pig, selecting one cut from each section of the animal. This gift card is the perfect stocking stuffer for the meat lovers in your life. Help them branch out from their usual chops and maybe learn a thing of two from our Whole Animal Butcher in the process!
From nose to toes, our butchers break down whole animals, doing their best to eliminate waste along the way. This approach offers many benefits, the most important of which is sustainability. Farmers don’t just raise pork chops and brisket, they raise whole pigs and steers. Using the entire animal creates less food waste and helps us build a more sustainable food system overall. Additionally, ordering a whole entire animal directly from a farm provides a more transparent supply chain: we know exactly where the meat is coming from. We choose the farms we work with based on quality, humane handling practices, and commitment to sustainable land use. We can guarantee that each animal we break down lives up to these standards. Not least of all, whole animal butchery offers a great deal of variety! Our Whole Animal Card is a passport to exploring each subprimal layer of a steer or pig. For pork, you can try one cut each of the shoulder, loin, belly, and ham. Our steer card includes one cut of chuck, brisket & shank, plate, rib, short loin, sirloin, and round.
Delicious from top to bottom, these steers and pigs are pasture-raised and ready to show you the range and importance of local, grass-fed whole animal butcher. At $100 – $150 per card, this gift is a great value that won’t steer you wrong! These are available for purchase in-store, and you can buy them online!
The holidays are our favorite time of year at the Greene Grape. We love playing a part in all of our customers’ celebrations, and doing what we do best: food. As you’re getting your ducks (and turkeys, chickens, etc.) in a row for Thanksgiving, please keep in mind our revised hours for the holiday:
Thanksgiving, Thursday 11/23
Annex: 8AM – 1PM
Scoops & Sweets: CLOSED
Wine & Spirits: 10AM – 3PM
Whether you’re a seasoned chef or a first time turkey roaster, you may find yourself overwhelmed when planning your holiday menu. We’ll be open until the early afternoon on Thursday to help you cover any last minute bases. We’ll have pies, sides, and that one stick of butter or onion even the best of us can forget. If you find yourself struggling with any more questions, like “How do I select wines for my meal?” or “How do I even cook this turkey?”, our FAQ page can help you out! We hope you have a very happy holiday, Fort Greene!
There’s no time like the present to be menu planning for Thanksgiving! – And what better way to prepare for a celebration than with another celebration? Think of it like a cocktail party where the autumnal hors d’oeuvres will leave you inspired for your own holiday meal planning. Join us at Wine & Spirits for 3 free tastings in November where we’ll pair tastes of domestically made wines with samples of all the fixings and sides from our Thanksgiving Menu.
Our Annual All-American 6-Pack features American made wines in red, white, and rosé. You’re sure to find something for every wine-lover at your gathering. When picking wines, it’s also important to consider what you’ll be pairing them with. Our tasting series is designed to give you the tools to find the perfect wines for your culinary supporting roles.
While the focal point of Thanksgiving may be the turkey, sides are an essential piece of the holiday puzzle. Whether you’re looking for a dish to bring to a dinner party or outsource some of your own cooking, we have a variety of sides to choose from. If you’re looking to spice things up, we’ll have Cornbread and Chorizo Stuffing, as well as a traditional Sausage & Sourdough. If you’re looking for vegetarian-friendly fare, as can be a challenge with the holidays, we’ll have Mushroom & Leek Stuffing made with shiitake, oyster, and trumpet mushrooms. We’ll have classic sides like Garlic Mashed Potatoes, Sauteed Green Beans, and more!
We want your holiday to be better than ever this year, and we want to celebrate it with you! Stop by any of these complementary events to get a taste for the holidays and set the tone for a season of good friends, family, and food.
Save the Dates!
Fridays: November 3rd, 10th, and 17th from 6:00 PM – 8:00 PM
Greene Grape Wine & Spirits | 765 Fulton Street
Mike FunkThanksgiving is so close, you can taste it!
Sustainable meats are always on the table at our Butcher counter, and we’ve got a recipe to help you grab goat season by the horns! There’s more to fall feasting than just Turkey, and goat is in season but twice a year. In honor of its return, we thought we’d share a recipe to give you some ideas on how to use this delicious, lean red meat!
Braised Goat with Eggplant & Pomegranate Molasses Sauce
1½ pounds eggplant, peeled
3 lbs goat meat, cut into 2 inch chunks
2 tablespoons ground sumac, divided
1¼ teaspoons salt
½ teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil, divided
1 large green bell pepper, diced
1 small onion, diced
3 cloves garlic, minced, divided
5 plum tomatoes, diced
1 cup water
½ cup Goat cheese
3 tablespoon pomegranate molasses
½ cup finely chopped parsley, divided
½ cup Pomegranate seeds
Rub goat meat with 1 tablespoon sumac, salt and pepper. Slice eggplant lengthwise into ½ -inch-wide slices, then crosswise into 1-inch-wide pieces; set aside.
Heat 1 tablespoon oil in a 5- to 6-quart pot or large Dutch oven over medium-high heat. Add the goat and cook, turning often, until browned on all sides, 5 to 7 minutes total. Be careful not to overcrowd the pot, and brown in batches if necessary. Transfer to a plate.
Add the remaining tablespoon oil to the pot; add bell pepper, onion, 3 minced garlic cloves and the remaining tablespoon sumac. Cook, stirring often, until the vegetables soften, 3 to 5 minutes. Return the goat to the pot. Stir in the eggplant, tomatoes, pomegranate molasses, and water. Bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring occasionally and turning the meat over once about halfway through, until the goat is very tender, about 2 hours.
Remove the goat to a plate and tent with foil to keep warm. Increase heat to medium-high and cook sauce until slightly reduced and thickened, 5 to 10 minutes. Remove from heat and stir in ¼ cup parsley.
Combine the remaining ¼ cup parsley, pomegranate seeds, and goat cheese in a small bowl.
Serve the lamb and vegetable sauce topped with the parsley-garlic mixture.
Mike FunkBraised Goat: An Unfor-goat-able Fall Recipe
Got a lot on your plate?
Take dinner off of your to-do list
The city that never sleeps often doesn’t have time to make dinner. We love a home cooked meal, but we understand the need for dinner on-the-go. Which is why our Greene Plate Special is designed to be convenient without sacrificing quality. Each week, we prepare a different meal made to save your time without compromising nutrition and quality. Unlike your average takeout dinner, there’s no mystery to our ingredient sourcing. These meals are an artful collaboration between different departments of our store. We take grass-fed, locally sourced meats from our Butcher Counter and farm-fresh seasonal produce and combine them with the talent of our Fort Greene Kitchen masters. This brings you the freshest and easiest dinner possible!
In addition to peace of mind, our Greene Plate special is always deliciously creative. You’ll find inventive, restaurant quality meals like Honey Mustard Glazed Salmon with fragrant jasmine rice, summer vegetable stir fry, and crispy shallot, or this week’s special, Roasted Goffle Road Farms Chicken with garlic and fall herb marinade accompanied by farro and fall vegetable pilaf, sauteed green beans with toasted almonds, and preserved lemon vinaigrette. A seasonal summer special featured Black Bean Croquetas with corn, sweet potato and chilis, accompanied by summer vegetable hash, hardy greens, toasted pepitas, cotija, and salsa verde. That’s just three examples of many more to come!
This special is available every week at your fingertips in our chilled grab n’ go case, which is perfect for picking up after work and enjoying in the comfort of your own dining room. We also serve the Greene Plate hot and ready to go from 5pm-8pm every night. See our Prepared Foods page or follow us on Instagram to see what each week’s special is!
A walk through our produce section makes two things clear: fall is here, and so are apples! In addition to classics like Gala and McIntosh, we have many varieties you might not see in a typical grocery store. Our Produce Department works directly with ecologically-minded local farms like Champlain Orchards and Scott Farms in Vermont, and Lancaster Farm Fresh Cooperative in Pennsylvania. These farms grow a variety of apple species that support the local ecology by promoting biodiversity. While we recommend trying them all out, we thought we’d provide a little context to inform your choices in cooking and snacking.
Applications for Apples
If you’re looking for the perfect baking apples, we have a number of great options. Yellow with a pink blush, Honeycrisp apples live up to their title in both texture and sweetness. They work well baked into pies, crumbles, and other desserts. Their crisp texture also makes them ideal raw in salads and coleslaw.
For a great raw apple snack, the gala apple really shines. One of the sweetest apples, Galas pack some of the best nutritional value, containing vitamins A, C, and B in and pectin. Eat them raw or add them diced up to salads, salsas, and chutneys. Similar to Galas, we also carry the Sansa apple. Sansas are a Japanese species that are complexly sweet and mildly tart. They contain important nutrients like potassium and dietary fiber, and are a perfect snacking apple eaten fresh and raw.
Juicy and lightly tart, Paula Reds are a dusty red apple with gold spots. They break down quickly and easily, and are ideal for applesauce and apple butter. Similarly, McIntosh apples have a delicate flesh and spicy flavor that makes them ideal for cider and applesauce.
Mike FunkMore Than A-peeling: Locally Harvested Apples
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.!
Any gathering can be a party with one simple ingredient – The Greene Grape Pizza Recipe! A homemade pizza is a great way to custom tailor your pie to your guests and a fun cooking activity to boot. Scoops and Sweets’ Housemade Pizza Dough streamlines the process while preserving the thrilling parts of pizza making: shaping your pie and picking your toppings! Some of our favorite toppings at the Greene Grape are fresh pesto, marinara sauce, roasted veggies, cured meats and charcuterie, our housemade mozzarella, aged parmesan, fresh basil, and our housemade sausages, just to name a few! – You can take it up a notch with this great pizza recipe for a grilled pie by our own Kelsey Werner!
Here’s our easy-as-pie guide to making your own pizza:
1 ball of our Housemade Pizza Dough (which makes two 12” round, thin crust pizzas)
Toppings of your choice
Preheat the oven to 450 degrees fahrenheit. If using a pizza stone, put it in the oven now to heat up as well
Remove thawed dough from fridge and allow to sit at room temperature for about 1 hour. Use fresh dough within 5 days of defrosting.
Prepare a clean work surface and lightly dust it with all purpose flour
Remove the dough from the package and dust it with flour so it’s easy to work with.
Press out the dough into your desired shape using your fingers.
If using a pizza stone, transfer the dough to a flour or cornmeal dusted pizza peel, and continue to press out into a round shape. If baking in a pan, lightly oil a rectangle or round baking sheet and gently transfer your dough over and onto the sheet, and continue to shape as desired.
Gently brush the edges of the dough with olive oil using your fingers or a pastry brush
Add your toppings! As many or as few as you’d like, don’t be afraid to get creative!
When the oven reaches 450, bake until bubbling, golden on the edges and crisp; about 20 minutes.