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!
1 pc scallion, thinly sliced
1 pack Blue Moon Acres Asian microgreens
1 pinch red pepper flakes
1 pinch sesame seeds
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.
Cook ramen noodles for two to two and a half minutes, strain and set aside.
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.
Divide the noodles, duck confit, & carrot between two serving bowls.
Peel the eggs carefully and slice in half.
Pour your hot broth over the noodles and duck. Finish with the egg, microgreens, scallion. Sprinkle pepper flakes and sesame seeds to taste.
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 chickens—instead 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!
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.
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!
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.
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, cut 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!
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!