The most quintessential item at any Fourth of July cookout, the burger is as classic as it gets. Our whole animal butchers grind specific cuts of beef to create our All-Star line-up of burgers. Let us introduce you to the team!
Short Rib: The short rib burger is becoming increasingly common in restuarants across the city, and we know why – it’s extra juicy, and full of flavor Pair with:Jasper Hill Clothbound Cheddar, and a tangy mustard (we suggest Tin or Wilder)
Lamb Burger: Made using the leg of the lamb, this burger is hearty, unique, and sure to impress your guests Pair with: a classic feta or heat it up with the spice and acidity of Brooklyn Delhi tomato achaar
Bacon Brisket: Our house made bacon is hot smoked in-house so this burger can happily be enjoyed medium rare Pair with: a sweet alpine cheese for extra umami and melty goodness!
100% Brisket: We’re not messing around with this one. No bacon, no problem, get the full flavor and insane savory notes off of this all brisket burger Pair with:Nettlemeadow’s Kunik, an exceptional triple crème
The most quintessential item at any Fourth of July cookout, the burger is as classic as it gets, but not all burgers are made the same! Our whole animal butchers grind specific cuts of beef to create our All-Star line-up of burgers. Let us introduce you to the team!
Ribeye Cap: lean and satisfying
pair with: Wisconsin Sheep Dairy Co-op’s Blue Hills Bleu
Short Rib: extra juicy
pair with: Jasper Hills Clothbound Cheddar
La Ranchera: skirt steak burger with extra beefy flavor
pair with:a juicy pickle
Bacon Brisket: our most popular burger
enhance with:a sweet alpine cheese for extra melt factor!
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?
A few days ago, we shared the first half of our celebration of National Farmers Market Week, giving insight into the farms from which we get fruits and vegetables. But as we all know, farms bring us more than just apples and zucchini. Look around the store, and you’ll find great food grown by real farmers, whose food is always seasonal and fresh.
We’ve been lucky to score a few cases of honey made on the rooftops from Bed-Stuy Bees, and Pumpkin Village in VT hand-delivers raw honey and maple syrup every few weeks. In the dairy case, we source most of our yogurts from Hudson Valley, and all of our milk from Battenkill, Organic Valley and Natural By Nature, is from animals raised happily within 500 miles of NYC. Don’t forget the Adirondack Creamery ice cream!
Speaking of animals, our meat department sources whole animals from nearby farms, including Slope Farms, Kinderhook and Arcadian Pastures, who also bring us our pastured eggs. Be sure to stop off at our cheese counter for the freshest Cato Corner cheeses, which we pick up from the Fort Greene Greenmarket every Saturday. These get nestled into our case amongst the other farmstead cheeses, such as NY’s Sprout Creek, and VT’s Jasper Hill.
And if you crave something a little sweet, our wine shop proudly sells Fox Run Vineyards Riesling from the Fingerlakes, brought down with our weekly beef delivery! We admit, there’s nothing like being surrounded by the farmers market every weekend, but we’re proud to be the next best thing!
Ladies and gents, we proudly introduce our new housemade pancetta! Our pasture-raised Gloucester Old Spot pork bellies from Arcadian Pastures of Sloansville, NY are cured in juniper and rosemary, and hung to mature resulting in a buttery texture and sweet herbacious aroma. This stuff is perfect for a summer pasta, shaved asparagus salad or to accompany poached eggs.
Also: keep a lookout for our pancetta picante, with a chili and fennel complexion!
Looking for some last-minute Easter pork? You’re in luck: from the wilds of New Jersey, an extremely rare and legendary pig has entered into the Provisions hall of fame – the mangalitsa. These furry, succulent fellers are dense with flavor and fat, making for perfectly marbled prosciutto and hocks. (The name “mangalitsa” literally translates to “pig with a lot of lard”, but it’s good lard – high in oleic acids.)
Our butchers have a little mangalitsa pork in stock, but don’t wait – it will probably be gone before the weekend’s end! (And if you’re looking for a wine to go with it, try that Anomaly pinot noir from North Fork – tasting from 6pm to 8pm at the wine store.)
……Ahh, corned beef. What a crock! Not its esteemed reputation as the St. Patrick’s Day dinner, but rather, the one our butchers have been preparing for this weekend – replete with sauerkraut made in Provisions’ house brine.
Cured meats were originally a way to ward off starvation in some pretty uncomfortable places, but after dinner on Sunday, the only discomfort will be your vegetarian friends’. (We also have cabbage, potatoes and carrots.)