Vegetables

Can’t Beet ‘Em, Join ‘Em

Beets are taking center stage this week in the produce aisle at Provisions. With three heirloom varieties available- Bulls Blood, Gold, and Chioggia (or “Candy-Stripe”, pictured)- your meals are sure to show some color. Beets are easy to prepare- roast them on a baking sheet with a bit of oil, salt, and rosemary, then slice them onto a bed of greens and pair with a fresh feta. Save the tops: they pack a load of nutrients and make a wonderful addition to a chopped salad or a stir-fry.

Greene GrapeCan’t Beet ‘Em, Join ‘Em
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Produce Report: Totally Local Salad

 

Though local items are always featured in the produce section at Provisions, the warmer weather brings us more variety and fresh options to the store and to your table!  Fix up a totally local salad with Escarole from Windy Hollow Organic Farm, shaved carrots from Sunrise Ridge Organic Farm, roasted candystripe beets from Green Valley Organic Farm, a sliced heirloom tomato from Riverview Organic Farm and top it off with a diced garlic scape from Pine Hill Organic Farm.  All farms are certified organic and are located within a 250 mile radius of our store.  No better way to support local small farms and munch on something cool on these dog days of summer.

Greene GrapeProduce Report: Totally Local Salad
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Local Frozen Fare, Finally!

If you’re a frequenter of the frozen section at Greene Grape Provisions, you may already have noticed a few new items. While Phin & Phebes continues their run as the favorite newcomer in local ice cream, we’ve got a brand new line of local frozen vegetables from Hudson Valley Harvest. Beginning their operation just last year, these guys have teamed up with numerous family owned farms throughout upstate New York to offer the freshest of frozen meats and produce. Their flash freezing process allows all of their vegetables to retain the nutrients they were picked with, giving you the best possible taste and nutritional value.

In the case right now we’ve got three new frozen vegetable offerings: sweet corn from Gill’s Farm in Hurley, green beans from Amba Farms in Bedford Hills, and a vibrant heirloom tomato puree by Evolution Organics in New Paltz. On every package is listed the location where the veggies were grown, how far they traveled after being picked, and where they were frozen and packaged, giving you a detailed, transparent route from farm to freezer. SO, if you’re in the market to get your vegetables the chilly way, be sure to support local agriculture and check out what Hudson Valley Harvest has to offer.

 

P.S. In case all of this veggie talk agitates your sweet tooth, make sure to keep your eyes open for a new line of gourmet ice cream sandwiches coming soon…

Greene GrapeLocal Frozen Fare, Finally!
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We’re Rolling in Dough!

You wanted the best. You got the best!

The most delicious FRESH PIZZA DOUGH in Fort Greene, and beyond!

Made with organic ingredients, and super easy to use, no stone required… just stretch out onto a sprayed cookie sheet, top to your heart’s delight, and bake for 10-15 minutes until the crust is puffy and browned.

Can’t imagine what you’d top it with? Housemade Fresh Mozzarella, of course, or Buffalo Mozzarella, or Maplebrook Burrata, or Fontina maybe?  We’ve also got slicing Pepperoni and Prosciutto, or see what fresh sausages the butchers have this week, or even a dollop of our new Bacon Jam. Lots of fresh vegetables and herbs, tomato sauces, olives, pesto… whatever you can imagine!

Greene GrapeWe’re Rolling in Dough!
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Spring is RAMP-ing up

Produce reports that ramps are in season and in stock in the produce case.

Ramps are wild onions, sometimes called wild leeks. Their appearance in forests is a harbringer of spring in the countryside and their appearance in our produce case is the city equivalent. In the picture at left you can see that the bulbs are similar to those of scallions but ramps are distinguished by their large, flat broad leaves.

Both the bulbs and leaves of ramps are edible. The flavor of ramps is something in between onion and garlic with the leaves having lighter more gentle flavor than the bulbs. They can be used as a substitute in any recipe that calls for leek or scallion. A classic dish is scrambled eggs with ramps. Simply sauté the diced bulbs and stems of approximately 15 ramps in butter or oil until tender then add chopped ramp leaves and saute until slightly wilted. Add four whisked eggs and scramble in your normal fashion. We’ve also added asparagus – steamed and chopped or just chopped and sauteed longer – at the same time as the ramp greens. We can’t think of a better way to celebrate spring.

Greene GrapeSpring is RAMP-ing up
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All Hail Kale

Our  New York Naturals’s kale chips were featured in the NY Times today as “snack-worthy and packed with nutrients.”  Kale, which we also have fresh in produce, has more nutrients per calorie than almost any other food.  Kale chips are dehydrated kale dusted them with a combination of cashews, sunflower seeds, red bell peppers, nutritional yeast, lemon juice, cayenne pepper and sea salt.  New York magazine has called these ‘Doritos for health nuts’.

Greene GrapeAll Hail Kale
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Ramps!

Produce reports that ramps are in season! We got our first bunches last weekend and currently have them in stock.

Ramps are wild onions, sometimes called wild leeks. Their appearance in forests is a harbringer of spring in the countryside and their appearance in our produce case is the city equivalent. In the picture at left you can see that the bulbs are similar to those of scallions but ramps are distinguished by their large, flat broad leaves.

Both the bulbs and leaves of ramps are edible. The flavor of ramps is something in between onion and garlic with the leaves having lighter more gentle flavor than the bulbs. They can be used as a substitute in any recipe that calls for leek or scallion. A classic dish is scrambled eggs with ramps. Simply sauté the diced bulbs and stems of approximately 15 ramps in butter or oil until tender then add chopped ramp leaves and saute until slightly wilted. Add four whisked eggs and scramble in your normal fashion. We’ve also added asparagus – steamed and chopped or just chopped and sauteed longer – at the same time as the ramp greens. We can’t think of a better way to celebrate spring.

Greene GrapeRamps!
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Lacinato Kale

Kale has more nutrients per calorie than almost any other food. And this leafy green vegetable grows even in winter when the frost makes it turn sweeter. The lacinato kale we have in produce right now makes a great addition to soups and pasta. The rib of lacinato kale is edible but if you just want leaves to wilt in a soup, the rib is easy to remove. Either use a knife to trace it or fold the leaves toward the center to make a crease and then just pull the rib out.

White Bean Soup with Ground Turkey and Kale

Ingredients

2 tablespoons olive oil
1 pound ground turkey
1 onion (chopped)
2 cloves garlic (chopped)
1 pinch red pepper flakes
4 cups chicken stock
1 (15 ounce) can cannellini beans
1 teaspoon oregano
1 bay leaf
1 bunch lacinato kale (chopped)
salt and pepper to taste

Directions

1. Heat 1 tablespoon of oil in a pan.
2. Add the ground turkey meat and cook until it loses its pink. Transfer turkey to separate bowl and set aside.
3. Heat 1 tablespoon of oil in the same pan, add the onion and saute until tender, about 5-7 minutes.
4. Add the garlic and red chili pepper flakes and saute for another minute.
5. Add the ground turkey, stock, beans, oregano, and bay leaf and simmer for 20 minutes.
6. Add the lacinato kale and simmer until it wilts.
7. Retrieve bay leaf, salt and pepper to taste and serve!

Thanks to Closet Cooking’s Spinach, White Bean and Turkey Sausage Soup Recipe for inspiration.

Greene GrapeLacinato Kale
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The Best Cherry Tomato I Ever Tasted

Farmdale Organics cherry tomato mix

Was eaten within seconds of being harvested by hand from my mother’s suburban garden in 1979. The second best was eaten earlier this week from a box of Cherry Tomato Mix we have in from Farmdale Organics of Leola, Pennsylvania that I shared with the kids. Sweet, not tart, full of rich, concentrated tomato flavor. Stopping back in the store to pick up a second box, I endured the chuckles from Provisions cashiers when my 4-year old used his “candy demand” voice to loudly screech “I want a tomato NOW, mama.” Tempted to respond “not until you’ve eaten your chocolate,” I gave in. So the story he’ll tell years from now is that the best cherry tomato he’s ever tasted was eaten seconds after it was rung up at his mother’s grocery store. Close enough.

Greene GrapeThe Best Cherry Tomato I Ever Tasted
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Avocado, Tomato & Red Onion Salad

You’ve been buying a lot of hass avocados – what are you making? Summer’s the time for guacamole but our favorite use for avocados is even simpler. As a teenager in France, we were taken in by an artist friend of a friend in his 80s who treated us to this simple salad preparation. It may be the first salad whose recipe we committed to memory. Serve alone or put over lettuce – it is even better if the flavors are given some time to marinate.

Avocado, Tomato & Red Onion Salad

2 hass avocados
2 tomatoes
1 red onion
olive oil
salt
pepper

Slice the avocados in half and remove the pit (an easy way to do this is to hack it with a knife until the knife sticks then slowly turn the knife, which will unscrew the pit). Slice the avocado halves into crescents, score the crescents to the skin with a knife then slice the sections off the skin. Dice tomatoes in rough dice approximately the same size as your avocados – they should be 3/4 inch cubes. Chop onion to fine dice and put in a bowl with avocados and tomatoes. Drizzle with olive oil and salt and pepper to taste and toss gently so the avocado and tomato are coated but not mashed

Greene GrapeAvocado, Tomato & Red Onion Salad
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