Grocery

Where’s the Citrus?

Citrus season is here at last! You might want to citrus self down for this one, because despite some delays, we’ve got more citrus varietals than ever this year. They’re coming in so quickly and so fresh you won’t be able to find them on our website just yet, but they’ll be easy to spot in our store. Thanks to our rockstar Produce Buyer, Laura Rose Dailey, even the basics have a little something extra!

Basics like heirloom navel oranges from Rising Ranches in California, a small fruit operation that only picks tree-ripened fruit for the highest quality harvest. They’re bringing us other citrus, too, like iconic blood oranges, candy-sweet Cara Cara oranges, and lesser-known sour Sevilles. Sevilles aren’t your everyday snacking orange, known for their deep, bitter flavor traditionally used in marmalades. They bring real complexity, too, to classic citrus treats like key lime pie—use these in your custard instead for a fresh twist!

Rising Ranches isn’t the only farm supplying our produce department with uncommon citrus. Buck Brand Citrus, operating from Deer Creek Heights Ranch—also from California—is responsible for the massive pomelos you won’t be able to help but notice on your next visit. Not just any pomelos, either—these are African Shaddock pomelos, a strain of pomelos with all the bright flavor you expect, but noticeably lower acidity and sourness. Other easily noshable varieties lining our shelves include satsumas and staff favorite Sumo mandarins. Both feature a handle for easy peeling, whether the satsuma’s long shiny leaves or the Sumo’s hefty nub that matches its considerable size. Don’t count out limequats, either! A cross between limes and kumquats, limequats are a perfect balance of sweetness and mouth-puckering sourness you won’t want to put down.

Chefs and aspiring cooks alike won’t just want to try the Seville, either. Sorrento lemons (also known as Santa Teresa lemons), easily identified by their knobbly peel, are the lemon of choice for making limoncello liqueur, and Wine & Spirits is stocked up with all the clear spirits you’ll need for that project. Meyer lemons have earned their notoriety for being the perfect baking lemon, of course. You don’t have to make your own Earl Grey with Bergamot lemons, whose floral sweetness gives the tea its signature aroma, but we won’t stop you, either.

Reading through this, you might wonder: Why is it all coming from faraway California? Doesn’t citrus come from Florida? The answer is that a tough few growing seasons, coupled with Florida harvesting laws, means very little citrus is coming from Florida right now. Growers are hard at work recovering their groves, and some experts say that work is already starting to pay off. In the meantime, we’ll be supporting small ranches and farms where we can to bring you the zest of the season.

Carla Bueno-SandersWhere’s the Citrus?
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Making the Case for Leftovers

Ah, leftovers. Thanksgiving may have come, but it’s certainly not gone. A couple good heaps of mashed potatoes, part of a dish of stuffing, and a select few slices of pie are likely haunting your fridge, even if you plied your guests with takeout containers of food at the door. Most likely of all, there’s something like half a bird in your kitchen, earmarked for a week of turkey sandwiches and other quick lunch items. Before you hit that turkey event horizon, we’ve got a recipe—that you can double or even triple—from our very own Social Media maverick, Erin!

Leftover Turkey Curry

  1. Melt butter or ghee in a large, heavy skillet on medium-high.
  2. Add onion, Tikka Masala spice blend, tomato paste, garlic, and ginger. Stirring constantly, cook until fragrant, about 2 to 3 minutes.
  3. Toss in cubed turkey, letting flavors combine, at least another minute.
  4. Pour in broth and bring to a simmer. Add coconut milk or cashew cream and reduce heat to medium. Simmer for 15 to 20 minutes.
  5. Stir in scallions and cilantro; salt to taste. Serve over rice or m’smen.

*Cashew Cream

  1. Submerge cashews in cold water and soak for 4 to 8 hours or soak in boiling water for 30 minutes
  2. Drain and place cashews in a high-powered blender. Add enough water to just cover the cashews with a pinch of salt. Blend until creamy, at least 1 minute.

Made a beautiful turkey leftovers curry dish? Tag us @greenegrape and show us!

Carla Bueno-SandersMaking the Case for Leftovers
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All Soup-ed Up

A brisk day, a sweater and a big scarf, and a bowl of hot, delicious soup—just some of ingredients for a perfect fall day. While we may not be able to control the weather, we’ve got the most important part: Soup! Our neighborhood-famous soup is finally back, and our new Head Chef, Andrew Werblin, is excited to bring his recipes to your table. Look forward to classics like chicken noodle and French onion to ward off the cold. You’re sure to add some new favorites to your list, though, like spicy and sour chicken tom kha gai, or a hearty West African peanut stew!

Don’t forget to keep your soup card handy, of course—ten stamps will earn you a free soup, which could be just the pick-me-up you need as the days get longer. Ask your cashier for a card today!

Carla Bueno-SandersAll Soup-ed Up
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Gotta Blame It On My Juice

While autumn’s first day might still be a ways away on the calendar, sweater weather has definitely arrived! The neighborhood is filling back up as folks make their return from nearby getaways and far-flung adventures, and families are bustling to get their kids ready for the first day of school. We’ve got our own back to school list ready, from after-school snacks to lunchbox essentials to easy dinners, that are sure to make the grade with everyone! 

Juice boxes have always been a lunchbox staple, but this season we’re upgrading the juice game. You’ll want to keep an eagle eye out for Lumi Juice, a new collection of cold-pressed juices. These are made from organic ingredients like beets, cucumbers, grapefruit, and granny smith apples, just to name a few. They’re sure to power up anyone’s lunch, whether in the school yard or the office break room, as well as fuel workouts and early grab-and-go breakfasts. Need something with a bigger kick to it to wake you up, and maybe even keep playground cooties at bay? Try Lumi’s health shots—the jalapeño shot is bound to kickstart your brain, while bringing something new to the shots scene. 

If you’re feeling more than just thirsty, few snack combos are as classic as juice and cookies. Try satisfying your sweet tooth with Makabi & Sons shortbread sandwich cookies, new to our shelves. We just can’t stop munching on them! Made by hand by founder Eiman Behmanesh in LA, these cookies bring new meaning to thinking globally and eating locally, infusing flavors from afar into buttery cookies and smooth creme. It’s hard to choose between spicy chocolate and cayenne, smooth and aromatic earl grey, and earthy matcha with black sesame. Our best recommendation is not to choose at all and stock up! Whether you’re sneaking one into a lunchbox or hosting a weekend shindig, you won’t regret treating yourself. 

Check out our back to school selection here!

Carla Bueno-SandersGotta Blame It On My Juice
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We’ve Got Elote Time On Our Hands

While there are plenty of foods that are quintessentially summer, none are quite the simple pleasure of corn on the cob. Whether grilled in their own leaves or roasted hard over charcoal, enjoyed on its own merits or slathered in butter and seasoning, it’s an endlessly customizable meal; it’s never too hot for an ear of corn. Angela’s elote salad recipe brings a multicultural twist on a classic with K-Pop Kimchi Mayo, our new favorite condiment!

Ingredients:
6 ears of corn
1/4 cup K-Pop Kimchi Mayo Sauce
4 oz. cotija cheese, crumbled
1 bunch cilantro, chopped fine
Lime juice (to taste)
Salt (to taste)

Instructions:
Heat an oiled grill to medium-high heat and roast ears of corn for about 7 minutes, or until kernels are tender and all sides are roasted. Chop the kernels from their cobs, then combine and incorporate all other ingredients in a large bowl. Serve immediately, and enjoy your elote!

Carla Bueno-SandersWe’ve Got Elote Time On Our Hands
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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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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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Thanksgiving Holiday Hours

Getting Your Turkeys in a Row

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
Provisions: 8AM-2PM
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!

Mike FunkThanksgiving Holiday Hours
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Another Little Pizza my Heart

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:

Ingredients:

  • 1 ball of our Housemade Pizza Dough (which makes two 12” round, thin crust pizzas)
  • All-purpose flour
  • Olive oil
  • Toppings of your choice

Instructions:

Preheat the oven to 450 degrees fahrenheit. If using a pizza stone, put it in the oven now to heat up as well

  1. Remove thawed dough from fridge and allow to sit at room temperature for about 1 hour. Use fresh dough within 5 days of defrosting.
  2. Prepare a clean work surface and lightly dust it with all purpose flour
  3. Remove the dough from the package and dust it with flour so it’s easy to work with.
  4. Press out the dough into your desired shape using your fingers.
  5. 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.
  6. Gently brush the edges of the dough with olive oil using your fingers or a pastry brush
  7. Add your toppings! As many or as few as you’d like, don’t be afraid to get creative!
  8. When the oven reaches 450, bake until bubbling, golden on the edges and crisp; about 20 minutes.
  9. Slice and enjoy!
Angela GelsoAnother Little Pizza my Heart
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