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!
How to survive the 2019 Oatly, oat milk, shortage.
Oatly, the oat milk brand, is in high demand, and finding this popular new milk substitute in NYC has just gotten harder! While we may have been one of the early adopters of this fantastic beverage, it has become so popular that the supplier just can’t keep up! Not to worry though, we also stock Elmhurst Milked Oats! Made with whole grain oats, cane sugar, filtered water and a touch of sea salt, Elmhurst is a great brand making some delicious dairy alternatives. Of course, if you’re feeling really adventurous you can try making your own oat milk, with this simple recipe:
Nut milk strainer (You can substitute Cheesecloth or a Cold Brew Bag)
Fine mesh strainer
Soak the oats overnight in two cups of filtered water. Strain the oats through a mesh strainer, and place them into your blender. Add 4 cups of filtered water to the oats, and purée the mixture as much as possible. Pour the contents of the blender into a nut milk strainer, brew bag, or over several layers of cheesecloth. Be careful to reserve as much liquid as possible whilst straining out the oat pulp over a large bowl or pitcher. Once the oat solids are removed, pour the liquid back into the blender and add the date syrup and sea salt. Blend to incorporate, and use as desired. At this stage, you can add other flavors and sweeteners to the oatmilk. Some like to add turmeric, chocolate, vanilla, and even chocolate.
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 dishes to choose from. Of course we’ll have plenty of omnivore friendly offerings, but the real star this year is our veggie friendly sides! Because when you’re feeding a large group, its hard to please everyone and we recommend leaving the meat to the turkey and the stuffing. Highlights from this year’s menu include: Maple Glazed Yams, Brussels Sprout Gratin, Mushroom-Leek & Walnut Stuffing, Cranberry Relish, and gravy made two ways! We’ll have both a traditional turkey gravy and a plant-based vegan gravy!
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 2nd, 9th, and 16th from 6:00 PM – 8:00 PM
Greene Grape Wine & Spirits | 765 Fulton Street
After 10 years of business on Fulton St. we know that we’ve got a lot to be thankful for: delicious food, delightful coworkers, and of course what would we be without the incredible Fort Greene community! This year we have the unique opportunity to give back. We’ve teamed up with the Myrtle Avenue Brooklyn Partnership to donate turkeys to local families in need. We’ve set our goals high, but are confident in our ability, with the help of our community, to procure 854 lbs of turkey! While we can’t do it alone, The Greene Grape has committed to matching 50% of every dollar raised in this Great Gobble Giveaway.
Will you donate a pound or two to a local family’s Thanksgiving turkey?
Ask your cashier, or click here to donate a pound or two to a local family in need.
Cocktails For Turkeys!
To kick off the fundraising, we’re hosting a cocktail party at Annex on Tuesday November 13th from 6:00-9pm. All proceeds from our signature beer and cocktail sales will go to buying turkeys for 61 local families. Come out and mingle, and drink for a great cause! TOAST Ale and Ford’s Gin will be slinging beverages until we close. Mix and mingle with a spirited group of community members, local businesses and community organizers, this will be an evening to remember!
Who will be getting these turkeys?
TheMyrtle Avenue Brooklyn Partnership works with the Fort Greene & Farragut Fresh Pantry which gives about 10,000 pounds of fresh produce to the community each year. In addition, they work with local businesses and residents to provide the community with turkeys. This year, they have asked us to help extend their turkey donation with 61 turkeys to help provide for families living at the The Emerson Davis Family Center. This local organization offers housing, child care, medical, and mental health services. Emerson-Davis is a transitional family preservation and reunification program designed to serve parents with histories of homelessness and mental illness, and their families.
For us at Provisions, the surest sign of the start of summer is the New York Good Food Mercantile, an expo of mostly local food products that are as delicious as they are ethical; the GoodFood movement is about prioritizing the stories behind our food. We’re proud to feature many of these producers in our store because we know that transparency in food production is important not only for our guests to make informed decisions, but for creating a more viable food system overall.
Cocktails can be served or cocktails can be prescribed. This past weekend we had the opportunity to do the latter when we hosted a friend who in the past week lost her cable, her babysitter and her job. She has strong antibodies to adversity, having been through worse before, so we figured all she needed was a dose of optimism and sunshine. The perfect medicine? A Singapore Sling, a drink that uses two of our favorite classic liqueurs, Cherry Heering, an all-natural sour cherry liqueur whose recipe dates from 1818, and Be?ne?dictine.
In researching the Singapore Sling, we found general agreement that it was invented at the Raffles hotel in Singapore, but different recipes. Out of the many we tried, we found they fell into 2 categories: fruity/sweet and refreshing/bitter. So we present one of each. Which version you like will depend on your mood, palate, the temperature outside, the day of the week, the level of the Dow and your company. If you’ve got your M.D. (mixology doctorate), you can use your professional judgment. And remember how economical home remedies can be – one $30 bottle of Cherry Heering can make 33 Singapore Slings!
Only one thing to do this weekend if rain ruins your grilling plans: be crabby. We have the first soft shell crabs of the season at the fish counter. The East Coast soft shell season is marked by the first full moon in May, when crabs begin molting or shedding their shells to accommodate growth. The crabs we have are live so they must be dressed and cleaned before cooking – ask your Provisions fishmonger to do it for you. One classic method of preparation is dredging in seasoned flour and frying. Enjoy with a slice of ripe tomato and lettuce on bread and your choice of sauce.
Soft Shell Crabs
12 soft shell crabs
1 cup flour
1 teaspoon Old Bay Seasoning
oil for frying
With a pair of scissors, cut off the mouth and face behind the eyes. Cut off the apron. Lift the top shell and snip out the lungs on each side. Run under cold water to clean. Combine flour and seasoning in bowl and dredge crabs. Fill frying pan or skillet 1/2 inch high with oil and heat to 375F. Place crabs in oil, reduce heat slightly and cook, turning once until both sides are browned (approximately 5 minutes each side).
This weekend we’ll have English peas for the first time this spring! We know a seven-year old who will be excited to eat them, sweet and green, right from the pod. Unlike sugar snap peas, English peas must be removed from the pod before eating. Discard the pods and cook the peas briefly by dropping them in boiling water only for the amount of time it takes to count to ten slowly and then drain and refrigerate and you’ll have a convenient way to brighten up a dish or meal. Tossed with butter, they make a great side dish. They can also be added to soups, salads, rice or pasta. Or toss with some cubed madrange ham and a little bit of mayonnaise (just enough to coat) and you’ve got a lovely side salad. We’ve even seen them used as a substitute for basil to make a fresh, springy pesto.
We have a friend who serves the best tea. Of course she’s english. We think maybe they have three taps on their sinks over there: hot, cold and tea. Whenever we visit, even unannounced, the first thing she does is offer a ‘spot of tea.’ With a splash of milk and sugar optional, her tea induces immediate relaxation and conjures great conversation. It probably doesn’t hurt that she’s a renaissance woman equally at ease talking handbags or high finance and has a husband who is on a quest to record the entire Beatles catalog on ukelele. Seriously. But we digress.
Inspired by this friend and in search of the Pavlovian calm that comes when we visit with her, we’ve been experimenting with new teas. A current favorite is Harney & Sons Earl Grey Supreme, an upgrade to Harney’s regular Earl Grey. What makes Earl Grey tea distinctive is the addition of essential oil from bergamot citrus fruit to black tea. The Supreme uses a higher grade of teas along with the addition of ceylon vintage silver tips. These are the terminal buds, not leaves, of the tea bush, that are handled carefully so they remain intact and turn silvery when they dry. They offer a subtle undertone and allow the citrus notes of the Earl Grey to shine.
Tea is like comedy – timing is everything. After adding boiling water, this tea can steep from one minute for a light cup to three minutes for a full-bodied brew, but no more lest bitterness creep in. You know how a pause can often precede or follow something important or profound? That’s what tea time should be. A pause in the day. Enjoy.