With Earth Day around the corner, we have been taking stock of our environmental impact. The most basic way to make sure our carbon footprint stays low is to support local farms businesses whenever possible. But in order to provide pantry staples year round, we sometimes need to go outside of that 250 mile radius. Let’s look at two staples, rice and beans, and consider how companies we source from can keep us committed to supporting small and sustainable farms!
We carry many varieties of Rancho Gordo beans. While they travel from California to get to us, the company’s commitment to growing heirloom beans and working with local growers is without comparison.
Heirloom varieties are important for preserving genetic diversityand they also remind us that our food doesn’t have to look uniform! The Rancho Gordo-Xoxoc Project creates a market for small farms in Mexico to grow heirloom beans indigenous to their areas. These beans also taste amazing! You’ll find a creaminess and earthiness in each bag that is impossible to replicate out of a can.
Lotus Foods brings us rice from afar in order to support small and family farms in areas of the world where rice as a commodity crop leads to overproduction and damages local environments and economies.
By providing market incentives for small sustainable farms in these regions, Lotus Foods creates a system that encourages environmentally friendly growing practices. The heirloom varieties of rice that we carry come from Indonesia and China. Volcano Rice has a dark color that reflects the high concentration of minerals such as magnesium and zinc, found in the volcanic soils where it grows. Forbidden Rice comes from a farm that uses a System of Rice Intensification that reduces water use while boosting production.
So try out an heirloom bean or two, marvel at their colorful complexity, enjoy a bowl of Volcanic Rice and stay tuned for more info on our sustainable buying practices. It’s not always easy being green, but we’re getting there one bite at a time!
This Thursday 4/24 from 5p-7pm at Provisions we are proud to be hosting a collaborative tasting from Kelso Beer and Bee’s Knees Food Co. Some of you have probably had a taste of Kelso’s beers, brewed in Clinton Hill, at your local, well last year they starting canning their Pilsner and Nut Brown Lager, using a mobile canning truck. Bee’s Knees Food Co. is a Chicago based maker of roasted nuts designed as the perfect bar snack, these are nuts designed to be paired with beers, so much so that each package has beer pairing recommendations printed on them. Pop in and have a snack and a sip!
Greene GrapeKelso Beer and Bee’s Knees Food Co. Tasting
*Get the most “likes” by Monday, March 31, and you win – simple as that! Enter as many times as you like!
Need some inspiration? Start with our house made Pork Tonkotsu Broth or Chicken Broth, and then visit the butchers or our dairy cases for some proteins and eggs. Add in your favorite vegetables, and top it off with your favorite seeds and spices.
We’ll change the ingredient every month, so keep a look out for April’s #ProvisionsPix contest.
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?
Nestled in an earth-tone box like precious jewels lie a perfect batch of ravioli, each bursting with the flavors of hand made seasonality.
Northern Farmhouse Pasta is a family-owned and operated shop located in the legendary Catskill Mountains of NY. Established in 2011 as a small family owned artisan pasta shop, they craft various dried & fresh pasta, along with their signature ravioli, using NY organic flour, local cheese and produce from surrounding farms. Their ravioli is a means of packaging what is grown on the farm and providing it right to you to enjoy.
The flavors change every few months, and this Winter they are offering Spinach and Cheese, and Cherrywood Smoked Mushroom with Cheese. In the Spring, expect ramps and garlic scapes, and sweet corn in the Summer. The ricotta comes from Tonjes Farm, the flour from Cayuga Pure Organics, and the vegetables from neighbors, including Mountain Sweet Berry Farm.
After boiling, we invite you to toss these with browned butter, a bit of applewood lardons and fresh herbs, or your favorite sauce. A handful of freshly wilted arugula or spinach certainly wouldn’t hurt, either.
Pigs in a blanket are one of the most coveted hors d’ouvres at any party, and they’re one of the easiest to make, too! Thankfully Brooklyn Hot Dog Company makes their dogs a little thinner than your average pup, making them even easier to wrap! Grab a jar of your favorite dipping sauce – we like Anarchy in a Jar’s Beer Mustard, Sunny Bang’s Probiotic Hot Sauce, and Sir Kensingtons Spiced Ketchup, and roll away!
Brooklyn’s Own Pigs in a Blanket
1 package Brooklyn Hot Dogs, any flavor
1 14-ounce package Dufour frozen puff pastry, thawed until cold and just firm
1 T poppy seeds or grated parmigiano reggiano
Preheat oven to 350°F. Line two large baking sheets with parchment paper; set aside.
In a small bowl, whisk egg together with 1 tablespoon water to make an egg wash. Slice each hot dog into 4 even pieces, lengthwise. Cut puff pastry into about 24 triangles, each roughly 1 1/2 inches wide and 4 inches tall. Working with one at a time, arrange a cocktail frank across the wide end of a triangle of puff pastry and roll up snugly, sealing it with a dab of egg wash; transfer to baking sheet. (If puff pastry becomes too soft, chill it for 15 minutes.)
Brush the top of each wrapped cocktail frank with egg wash and sprinkle with poppy seeds or cheese. Bake until puffed and golden brown, 30 to 35 minutes.
With Brooklyn having the most diverse population in the world, our city is rich with different traditions for celebrating the coming new year. In Brazil and Italy, lentils are considered to be a symbol for prosperity. Thanks to Timeless Food, we too have a diverse mix of these little legumes, from the dark, wee French de Puy style to the bright Harvest Gold variety. Not just a good luck charm, but lentils are a great protein that will help you kick 2014 off to a healthy start.
Eating Black-Eyed and Yellow-Eyed Peas are a tradition that has its origins in the South-East. They are a humble, nutritious food staple that also symbolizes prosperity. We get a Yellow-Eye variety from Rancho Gordo, which are dense and creamy, holding up beautifully as a side dish, with greens, or in a soup.
In NYC, we all like to treat ourselves to a little something special, and quite often this means caviar. We are stocking the wonderful, not-too-expensive American Sturgeon Hackleback for the holiday. Harvested from the rivers and lakes of Tennessee and Illinois, these tiny black beauties are from sustainably raised Sturgeon. They are dry and strong, with a briny zest. We have a very limited supply, so order today!
Looking for the perfect savory gift for your adventurous foodie friends? Look no further than our new Asian sauces, each in stunning bottles that will delight the eyes as much as the tastebuds!
Does your Secret Santa love whiskey and sushi? Check out this flask of Bourbon Barrel Aged Soy Sauce, microbrewed in small batches, and aged in re-purposed bourbon barrels. It’s smoky and brothy with hints of oak and a mild sweetness reminiscent of fine Kentucky bourbon.
Home cooks will rejoice when they receive Takumi White Shoyu, a lighter, thinner soy sauce that infuses flavor without darkening foods. A great base for dressings and marinades, or adding depth to soups and stews. BLiS Barrel Aged Fish Sauce is just that, Red Boat’s fish sauce, aged for 7 months in Bourbon barrels that once held maple syrup. A drizzle over dumplings, noodles or a simple salad would make these flavors shine.