Greatest Of All Time

In celebration of our month-long goat special at the Butcher’s counter, we’ve put together a seasonally inspired recipe comprised of ingredients that can all be found in our shop!

Braised Goat with Sunchoke Mashed Potatoes
This recipe serves up to 4 people

Braised Goat Ingredients:
2 lbs. of goat for braising (speak to your butcher for recommendations), allow to come to room temperature
Mire poix (2 large carrots, 1 large onion, 1 celery stalk)
1 bay leaf
5 large garlic cloves – smashed
1 sprig of rosemary
1 qt of GG housemade chicken stock
Salt & pepper – enough to liberally season the full cut of meat (5-10 minutes before cookin
Fresh parsley – optional for garnish


  1. Preheat your oven to 325°F.
  2. Heat a cast iron skillet, roasting pan or dutch oven until it is smoking hot on the stove top.
  3. Add 3 tablespoons of high heat oil of your choice (e.g. grapeseed oil or coconut oil).
  4. Brown the meat (already seasoned with salt and pepper).  Once you have a rich dark brown crust, remove and place to the side.
  5. Add the mire poix and rosemary, allow to sweat (approximately 8-10 minutes), stirring occasionally.
  6. Pour in chicken stock, allowing it to deglaze and reduce by one third.
  7. Nestle the meat into the braising liquid and cover (if you’re using a roasting pan or skillet, seal tightly with aluminum foil)
  8. Transfer into the oven.
  9. After 2 hours check for tenderness– should be fork tender. If not return to the oven and check periodically.
  10. Once tender, remove the meat and shred using two forks to pull apart the meat.
  11. Puree the braising liquid and veggies, using an immersion blender, or transferring to a food processor.
  12. Mix together the braised meat and pureed vegetables and place in a serving dish of your choice.
Sunchoke Mashed Potatoes Ingredients:

Salt, as needed
1 1/4 lbs sunchokes
1/2 lb Yukon Gold potatoes, cut into 2-inch chunks
1 Tbsp butter
Pepper, as needed


  1. Fill a large saucepan with salted water.
  2. Peel the sunchokes, then cut them into 1-in pieces. As you work, place the peeled sunchokes into the water to prevent browning.
  3. Add the potatoes to the saucepan and bring the mixture to a rolling boil.
  4. Reduce the heat to medium, and allow the sunchokes and potatoes to cook together until fork-tender, about 12 minutes.
  5. Remove the mixture from the heat and drain thoroughly. Transfer the vegetables to a food processor. Add the butter, then puree the mixture until smooth and free of lumps. (This can also be done by hand with a potato masher).
  6. Taste and season with salt and pepper, as desired. Hold warm or gently reheat before serving.

This dish pairs well with a sauteed green such as fresh spigarello and NY Shuk Harissa with preserved lemon!

Angela GelsoGreatest Of All Time
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Citrus Circle of Trust

Come January, gone are the days of fresh picked apples. Locally grown berries and ripe stone fruit? A mere memory. Thankfully, citrus is in season, and one bite of these juicy, sweet fruits is a momentary escape to some far off grove. Read on and decide which is bite of Provisions produce is right for you!

Sweet: Cara Cara, Heritage Navel, and Blood Oranges, Pomelo (grapefruit’s less tart cousin)
Juicy: Page or Satsuma Mandarin
Extra Juicy: Sumo Mandarin – Nailah, our Produce Buyer’s top pick!
Tart: Oro Blanco and Ruby Red Grapefruit
Unique: Meyer Lemon (sweet and tart!)
Buddha’s Hand – This citrus has no pulp or flesh, but the rind gives off a heavenly citrus and lavender aroma. Add it to a cocktail, prepare in a marmalade, candy it or swap it for lemon in dressings or in batters!

Meg ChristmanCitrus Circle of Trust
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How To Roast a Boston Butt

We checked in with our Head Butcher, Lena Diaz to see how she would go about roasting one of her favorite cuts – the Pork Butt a.k.a. Boston Butt. Her biggest tip is to allow the meat to roast slowly. With a recipe this simple, you don’t have to make a day of it, but you will enjoy the aromas from the morning until the time you finally get to dig in at night!

One 8-10lb pork butt
Handful of toasted coriander seeds
Handful of toasted fennel seeds
4 cloves fresh garlic, pressed in a morter & pestle, or chopped finely
Ground Cinnamon
Salt a generous amount, this is a large cut of meat after all!

Alternately- If you’d rather get more creative you can also just clean out your spice rack. Make sure to toast any whole spices to make the most out of their aromatic qualities and of course use plenty of salt to rub!

The Night Before

1. Season your Roast
Rub the pork butt liberally with the toasted seeds, garlic, and salt. Add a dash of cinnamon all over the butt. Place the cut in a casserole dish and leave overnight.

Roasting Day
2. Remove roast from refrigerator and let it rest until it reaches room temp.
3. Preheat your oven to 250 degrees, about 15 minutes.
4. When both the oven and the roast are ready, place the casserole dish in the oven, uncovered.
5. Roast for approximately 8 hours, checking for tenderness periodically.
6. When the roast is fork tender you may remove it from the oven.
7. (Optional) If the roast needs a little extra color on the exterior, you can raise the oven temp to 450 degrees and let it roast for up to an additional 15 minutes.

Let it stand for a few minutes and then enjoy alongside roast vegetables and a glass of wine!

*Photo by Alberto Vargas 

Meg ChristmanHow To Roast a Boston Butt
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Tastings & Cheer at The Greene Grape


Thursday 12/22
Doc’s Absinthe – 5pm-7pm
Maybe Santa would like a shot of absinthe in lieu of milk with his cookies this year?

Friday 12/23
Polaner – 5pm-7pm
We’ll be popping open an all new rosé champagne!

Wednesday 12/28
Champagne Tasting – 5pm-7pm
A selection of champagnes tasted with our own Wine Buyer – Mike Robertson!

Thursday 12/29
Copper & Kings Brandy – 5pm-7pm
Taste this bold, spicy brandy that has aromas of orchard fruit, vanilla, caramel & brown sugar.

Friday 12/30
David Bowler – 5pm-7pm


Meg ChristmanTastings & Cheer at The Greene Grape
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November Tastings at Greene Grape

Gear up for the holidays by tasting through our shelves. Find the perfect gift, or ingredient for your holiday feasts!

Friday 11/11
Thanksgiving Tasting at Wine & Spirits 6pm-8pm

Pondini Cheese – 4pm-7pm

Saturday 11/12
Pilot Kombucha – 12pm-2pm
Join us as we debut the newest flavor in the Pilot line- coffee kombucha!

NY Shuk – 2pm-5pm
From the exceptional harissas to the pre-mixed spice blends, you can find endless enjoyable ways to use NY Shuk in your kitchen!

Sunday 11/13
Eat Chic – 12pm-2pm
For a modern (and locally sourced) twist on a classic treat, stop in for a bite of these delicious morsels.

Morris Kitchen – 2pm-5pm
Craft cocktail mixers and syrups to help make hosting a breeze this holiday season.

Kimichi Kooks – 5pm-8pm
Experience the wonders of lacto-fermentation and divine flavor.

Monday 11/14
Goldthread Herbs – 5pm-8pm
Herbal elixirs that bring botanical wisdom into your every day life.

Tuesday 11/15
True Made Foods – 5pm-8pm
Classic sauces made with additional vegetables to replace unwanted sugars.

Friday 11/18
Thanksgiving Tasting at Wine & Spirits – 6pm-8pm

Pippin Gelato 5pm-8pm
The newest gelato to hit our shelves- creamy and rich with inventive flavors like toasted malt and key lime pie.

Saturday 11/19
Hella Bitters – 12pm-4pm
Hand crafted bitters that will heighten any cocktail experience.

Victory Garden – 4pm-6pm
Light, yet creamy goat gelato is a perfect lower fat way to top your Thanksgiving apple pie.

Sunday 11/20
Goody’s Granola 11am-2pm
Filing soft baked granola, made by a father son duo right here in Brooklyn.

Noona’s Ice Cream 2pm-5pm
Based out of Harlem’s Hot Bread Kitchen Incubator, Noona’s ice cream is made using culinary techniques to draw out a rich depth of flavor without artificial mix-ins.

Monday 11/21
Revive Kombucha 5pm-8pm
Light and bright kombucha’s to get you through the long weekend!

Meg ChristmanNovember Tastings at Greene Grape
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Let’s Talk Turkey

We’re here to answer all of your Thanksgiving questions, and then some! Let us know what else we can do to make your Thanksgiving great by calling us at the shop (718) 233-2700 or emailing our Thanksgiving Coordinators at [email protected] 

I want to serve a turkey I can feel good about on my Thanksgiving table. Can you help?
Yes! All of our meat is sourced from farms we know and trust, where high standards of animal welfare are respected. For a deeply flavored, pasture raised bird from a small farming operation based out of New Jersey, go for our Goffle Farms turkey. For a certified organic option, go with D’Artagnan. And if you don’t have time to hunt, but would like something more wild on your plate, try a Heritage Bronze turkey from Tivoli Farms, an older heritage breed which has a gamier flavor and hearty texture.

What size turkey should I buy?
We recommend estimating 1.5lbs per person for your table. A little more and you’ll be sure to have leftovers, a little less and you won’t have to think of turkey again until next year!

My Thanksgiving party is small. What if we don’t want a whole turkey?
For parties of 5 or less, opting for a turkey breast, or alternative bird like a capon, duck or goose may be a better option. We are also house roasting turkey breasts and legs for any smaller party needs. You can order all of this directly from our online order form.

How do I cook my turkey/capon/holiday ham/duck?
We provide cooking instructions with your bird and reheat instructions for sides and pies.

When can I pick up my bird?
We offer FIVE pick up windows for to choose from starting Tuesday 11/22 through Thanksgiving Day (11/24).

  • Tuesday 11/22 – 10am-4pm
  • Tuesday 11/22 – 4pm-8pm
  • Wednesday 11/23 – 10am-4pm
  • Wednesday 11/23 –  4pm-8pm
  • Thursday 11/24 – 9am-1pm

Can I pick up turkey and sides on different days?
Absolutely! Please just place to separate orders with your desired pick up date in each one.

I’m in over my head and realize I need to pick up earlier than I thought. Can I change my pick up date?
Of course, simply email us at [email protected] and request your new pick up window!

Do you guys make pie? I hate pumpkin, but I know my guests need to have it!
The dessert mavens at Scoops & Sweets are baking up a storm with three kinds of pie – NY State Apple, Maple Pecan, and of course, Classic Pumpkin.

How should I select wines to impress my guests this Thanksgiving?
Lucky for you, we put together an Annual All-American 6-pack of wines which features wines perfectly suited for whatever may be on your table.

For more tips, check out this helpful video featuring our Wine Buyer Mike Robertson and Thanksgiving Coordinator Meg Christman.

Will you be open on Thanksgiving?
Yes! All four Greene Grape businesses will be open regular hours during the week leading up to Thanksgiving. Below are our hours for Thanksgiving day:

Annex: 8am-2pm
Provisions: 8am-2pm
Scoops & Sweets: 8am-2pm
Wine & Spirits: 11am-3pm

Meg ChristmanLet’s Talk Turkey
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October Tastings Schedule

Check in here for updated weekly tastings!
Friday 10/14
PM Spirits – Providers of geeky spirits perfect for a punch!

Saturday 10/15
Norwegian Baked Knekkebrod – 2pm-5pm
Baked with whole grains and seeds, come try this tasty and healthful alternative to processed crackers and bread.
Sunday 10/16
Bushwick Kitchen 2pm-5pm
Stop in for a taste of the insanely delicious Meyer lemon honey
Spread-mmms 5pm-8pm
Luscious, locally made cured black olive tapenade
Monday 10/17
Revive Kombucha – 5pm-8pm
Light and refreshing kombucha, our newest addition to the shop!
Tuesday 10/18
Crafty Primate – 5pm-8pm
Unlike any bread you’ve had before, try out these sourdough loaves made with wild wild yeast and in interesting flavors.
Friday 10/21

Copper & Kings Brandy, your cold weather friend

Saturday 10/22
Mr Maks Gin Bao – 2pm-5pm
Friday 10/28
Breuckelen Distilling – Whiskey tasting

Saturday 10/29
One Culture Foods – 2pm-5pm

Sunday 10/30

Meg ChristmanOctober Tastings Schedule
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September Tastings Schedule

Check in here for tastings at Provisions and Wine & Spirits!

Friday 9/23
-Fall Tasting Series
@ Wine and Spirits 6pm-8pm
Autumnal American Wines
Rogue Creamery, Creminelli Fine Meats and Castleton Crackers 5pm-8pm
Kick off your weekend with all of the best things.
Saturday 9/24
Goldthread Herbs – 3pm-6pm
Which is your favorite – El Sol, Forcefield, Green Qi or Gingerine? Can’t decide? Taste ’em all!
Sunday 9/25
Ra Bliss Balls 12pm-2pm
These brand new bites of bliss are filled with simple and energy providing goodness.
Masala Mama 2pm-5pm
Organic simmer sauces made with traditional recipes. Try the classic vindaloo or tikka masala!
Black and Bolyard 5pm-8pm
Brown butter in a variety of flavors for your taste buds to enjoy.
Monday 9/26
Auria’s Malaysian Kitchen 4:30-7:30pm
Sauce maven Auria Abraham is back with her line of spicy sambals and sweet kaya spreads.
Friday 9/30
-Fall Tasting Series @ Wine and Spirits 6pm-8pm
Central European Wines
Insigny St. Mère 4pm-6pm
Join us for a taste of the “little cannonball” France’s Mimolette cheese, supplied to us by former Provisions Cheesemonger, Cara Warren.

Meg ChristmanSeptember Tastings Schedule
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Summer Steak Out

The summer season is great for many things and the quality of grass fed beef is near the top of that list. It seems that almost every week when our steers arrive from Slope Farms (Meridale, NY), “ooo’s” and “ahh’s” are heard as we marvel at the beautiful marbling.

While much of the cattle grown in this country are raised in feedlots on a corn and grain diet, there are many cattle breeds which are still adapted to a grass diet and many farmers working tirelessly to raise these animals the old fashioned way. We spoke with Ken Jaffe of Slope Farms to learn a little more about what makes their beef so good right now.

In the summer, abundant sweet grasses mean that cattle are able to eat to their heart’s content, which results in fattier cuts of meat. As Jaffe noted, grazing itself is the work of timing to create proper mix of protein and energy for the animals. They are raised on a well managed pasture – with specific plant species for intensive rotational cattle grazing. The Angus breed of cattle at Slope Farms has shorter legs and broader chests which are indicative of their grass grazing ways.

Main Species for Grazing
Grasses: Orchard grass, timothy, ryegrass, brome grass
Legumes: red clover, white clover, crown vetch, alfalfa
Forbs: dandelion, plantain, bedstraw, milkweed, burdock, chickweed
They stay away from the thistle!

When snowfall begins, however, the steer are provided with silage, grasses that are baled and fermented in the summer months, preserved for the colder months. Silage, which has an increased bioavailability of vitamins and gut friendly bacteria, is lower in fat than fresh grasses, so their meat is a bit leaner. Lean or marbled… what’s your pleasure?

Meg ChristmanSummer Steak Out
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Summer Jams

Late Summer Jam
We all know that the best time to enjoy fresh berries and stone fruits is during the Summer months. But if you can spare enough of the season’s bounty to make this sweet and simple jam, you’ll be thanking yourself come Winter whilst enjoying a bite slathered on fresh toasted bread with butter.



  • 8 cups well mashed stone fruit (peach, nectarine or plum)
  • 2 tablespoons Pomona Universal Pectin + 2 tablespoons calcium water (following box directions)


  • ½ cup lemon or lime juice
  • 2 cups granulated sugar
  • Optional: 1 cinnamon stick or 1 vanilla bean, using the scraped out seeds, and the pod for added flavor


  1. Wash and rinse jars according to pectin package directions
  2. In a bowl whisk together the sugar and pectin to combine evenly
  3. In a deep sauce pan, combine the fruit, lemon juice and calcium water, and if using, the cinnamon or vanilla bean, and bring to a boil
  4. Add sugar and pectin mixture, stirring vigorously to dissolve pectin and return to a boil
  5. If using, remove and discard the cinnamon stick or vanilla bean pod
  6. Fill jars to ¼” from top, close lids, and boil according to pectin package directions
  • Enjoy jam within 1 year
  • Jam will keep for 3 weeks in the fridge once opened
Meg ChristmanSummer Jams
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