Ten Ways We’re Serving Our Community

The COVID-19 situation is uncharted territory for all of us. The Greene Grape family is working tirelessly to keep our customers safe and well supplied. We have seen an increase of in-store shopping and online orders and are putting measures in place to maintain the safety of our customers, community, and staff:

  1. Provisions and Wine & Spirits are open and serving customers with normal operating hours. That’s 8am to 9pm for Provisions, and 12pm to 9pm Sunday through Wednesday, 12pm to 10pm Thursday and Friday, and 11am to 10pm on Saturdays for Wine & Spirits. We will make public updates if anything changes.
  2. We understand that to protect the most vulnerable among us, people over 60 and those who are immunocompromised are encouraged to stay home. Most of our products are available online for same-day/next day gloved home delivery in Fort Greene and Clinton Hill and by van delivery in other areas. We can arrange to drop your order off at your door rather than entering your home.
  3. Deliveries may be delayed, but we will make every effort to get your order to you as quickly as possible. Please be patient with and kind to our delivery team. They may request that you meet them in your lobby if you live in an apartment building.
  4. To facilitate social distancing, consider ordering a case of wine, taking advantage of our case discount and free delivery, rather than standing in line at the store. Wine tastings are suspended until further notice.
  5. Our online fulfillment team is wearing gloves every step of the way, from picking and packing orders to delivering your order to your door. We are wiping down all baskets and carts between uses.
  6. We take pride in following sanitary guidelines and safety procedures as set by the Department of Health and the Department of Agriculture. Our kitchen team is dedicated to safely preparing your favorite meals.
  7. You will soon be given an option to order online and stop by for curbside pick-up. If you think you may have been exposed or just don’t want to wait in line, please place an order online and we will bring it out to you.
  8. We are now asking customers to please keep a distance of six feet apart inside our stores, and have placed markers on the floor to help everyone achieve this.
  9. For the safety and health of the community, as well as our staff, Annex is completely closed until further notice. We believe we have made the most responsible choice, especially in light of recent edicts.
  10. Long before New York City mandated sick leave for hourly workers, we provided paid time off for our employees, and we are relaxing our rules so that employees with even a question about their health will stay home.

We hope everyone will stay safe and healthy in the coming weeks. Please email us at [email protected] to let us know how we can help you get your essentials.
As a vital resource to the community, we understand how crucial it is that we do everything we can to serve you.

Carla Bueno-SandersTen Ways We’re Serving Our Community
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St. Patrick’s Day Eats

From its beginnings as a quietly observed religious dinner to the international phenomenon it is today, St. Patrick’s Day is one of our favorite excuses to celebrate with food and drink. Corned beef and cabbage, Irish cheeses, and just about anything made from potatoes seems to pair perfectly with whiskey and beer. This year, we’re adding to the lineup with our own tasty twist on traditional Irish flavors. 

Our butchers have whipped up a batch of Irish-inspired sausage just begging to be the star of your St. Patrick’s Day feast. Made with house made corned beef and extra-stout Guinness, the beef’s savory richness makes a perfect combination with the deep, bittersweet flavors of Ireland’s favorite beer. Try plating these up with mashed potatoes and charred cabbage for an easy Irish celebration. Grab them in-store before they’re gone! 

If you’re looking for something with more direct ties to the motherland, look no further than our cheese counter! Neal’s Dairy Yard specializes in English and Irish cheeses, and we carry some of their Irish cheeses. Coolea is a semi-firm, Gouda-like cheese with lots of sweet notes like honey and caramel, making it rich enough to savor but light enough for seconds and thirds. By contrast, Durrus is a soft washed rind cheese, with a buttery paste and vegetal rind. Together, these pasteurized cow’s milk cheeses from County Cork can round out any cheese board. 

Carla Bueno-SandersSt. Patrick’s Day Eats
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We’re On A Roll: House Made Sushi

Greene Grape is the best place in Fort Greene to score lunch on the fly, whether picking up a Greene Plate Special or grabbing your favorite sandwich in our deli case. We’re known for our tasty housemade prepared foods, from mac and cheese to salmon cakes. This week, we’re extremely proud to debut our house made sushi: 6 fresh delicious rolls designed by Chef Andrew Werblin! 

You can look forward to a revolving selection of fresh-made rolls like classic spicy tuna, smoked salmon Philadelphia crunch, and vegan avocado cucumber. The rolls feature ingredients we make in house, like our smoked salmon and pickled ginger. Even the rice is cooked fresh every morning! Chef Andrew wanted our sushi selection to match the quality and flavor of the rest of our menu. 

The fish and seafood is sourced from Greenpoint Fish & Lobster Co., a local Brooklyn purveyor that puts ethical, responsible fishermen and other suppliers in the spotlight. Sound familiar? That’s because Greenpoint Fish & Lobster Co. also supplies our fish counter! 

So stop by and grab some sushi from the prepared foods case across from our deli. Chef Andrew would love your feedback, so give us a shoutout on Instagram, Facebook or Twitter, and we’ll pass the message along.

Carla Bueno-SandersWe’re On A Roll: House Made Sushi
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The Only Comfort Food That Matters: A Macaroni & Cheese Recipe

When it comes to comfort food, everyone’s got their top five, but no one can disagree: Mac and cheese reigns supreme. There’s something about even the basest combination of pasta and saucy cheese that makes it as satisfying to cook as it is to eat. Because it’s such a blank canvas, it means everyone also has their own take on how to put together this classic dish.

This week, in the spirit of staying home and keeping cozy, we’re offering a recipe that’s a collaboration between our Beer Buyer, Brian Cullen, and our own Carla Bueno. Plymouth Hot Pepper Cheddar provides a strong base with a nice kick, while Aarewasser brings a buttery, raclette-style richness that will deepen all your flavors.

Brian recommends the Greenhouse Pils from Evil Twin Brewing NYC to pair with this mac. This super crisp, light yet flavorful German-style pilsner balances perfectly against the dense, savory richness of the king of comfort food.

Ingredients:

1 lb (or 500g) macaroni pasta
1/2 lb Plymouth Hot Pepper Cheddar, coarsely grated
1/2 lb Aarewasser, chopped into small pieces
1 cup heavy cream
1 cup buttermilk
3 tbsp cultured butter
2 tbsp all-purpose flour
1/2 tsp paprika
1/2 tsp dry mustard
1/2 tsp ground sage
Salt & pepper to taste
2-4 cloves of garlic, chopped finely
1 bunch scallions, chopped
1/4 cup panko breadcrumbs

Let’s Get Cooking!

  1. Preheat oven to 350°F. Butter or otherwise grease a 9×13 baking pan and set aside.
  2. In a large pot, bring salted boiling water to a boil, and cook your pasta of choice according to package directions. Drain and set aside.
  3. While the pasta is cooking, melt 2 tbsp butter in large sauté pan on medium-high heat. Cook garlic in butter for no longer than 30 seconds, then add flour and whisk to create your roux. Reduce temperature to medium-low.
  4. Begin pouring heavy cream in small quantities into your roux, whisking as you go to create your bechamel. Refrain from pouring until previous pour has fully combined with the roux.
  5. Repeat with buttermilk. Remember, you don’t need to rush this!
  6. Once your bechamel is complete, add salt, pepper, paprika, mustard, and sage. Let simmer while you chop your scallions.
  7. Add that cheese into your bechamel! Set a small amount of cheddar aside, equivalent to about 1/8 cup.
  8. Once the cheese is fully incorporated, add your cooked pasta and chopped scallions, mixing well.
  9. Pour the entire contents of the sauté pan into your 9×13 greased baking pan.
  10. In a small skillet, melt remaining tbsp of butter and add your breadcrumbs, toasting and coating them. Combine with remaining cheddar and quickly spread the mixture across the top of the macaroni and cheese.
  11. Place baking pan in oven for 30 minutes until breadcrumb topping is crispy, then allow to cool before serving. Don’t forget the beer!
Carla Bueno-SandersThe Only Comfort Food That Matters: A Macaroni & Cheese Recipe
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Celebrating Black Tastemakers

We’re pleased to give a shout-out to some of our favorite vendors and tastemakers during Black history month—and all year round.

It’s Poppin’

We wrote about Smooth Pops when they debuted in our store this past summer, and they’ve been a hit ever since, selling daily even now in winter. Movitza Simmons is a New York mom who wanted wholesome summer snacks for her then-infant son. Disappointed by the preservative-loaded selection available to her, she set out to make her own. Now they make a delicious, whole-fruit treat for all ages! Just ask her son—he’s still Smooth Pops’ official taster.

Follow Smooth Pops on Instagram: @iluvsmoothpops

Vegan Vibes

If you’re a little too chilly to have a frozen treat right now, no worries. West African soups are an easy grab at Provisions! Egunsi’s vegan soups are a modern take on classic West African flavors. Founder ‘Yemisi Awosan’s hope is that not only will these soups bring her West African heritage the visibility it deserves, they’ll also inspire people to try their own hand at West African recipes.

Follow Egunsi Foods on Instagram: @egunsifoods

As for other producers in our store, we’d like to highlight Spicegrove’s spicy hibiscus drink, a mainstay in our beverage case. Its blend of spices and fruit make it as perfect for cooling off as it is for warming up, and it makes a great mixer too! As for Miss Marjorie’s plaintain chips, well, there’s never enough that can be said. Miss Marjorie’s plaintain chips—long-cut, steel drum plaintain chips—are a signature snack from the Seattle restaurant, and certainly a favorite amongst Provisions staff. We also stock fresh pecans, grown in Georgia by a grassroots organization, New Communities, that works to empower Black farmers and bring justice to the growing community.

Follow Spicegrove on Instagram: @spicegroveroselle
Follow Miss Marjorie’s on Instagram: @marjorieseattle
Read about New Communities here

To discover even more inspiring Black food personalities and emerging brands, follow @blackfoodfolks, a groundbreaking new organization founded by Colleen Vincent,
Director, Culinary Community Initiatives The James Beard Foundation @ms_collycol and noted photographer Clay Williams @ultraclay.

Carla Bueno-SandersCelebrating Black Tastemakers
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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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A Little Wellness Pick Me Up That Won’t Put You Down

Could your January use a little hair of the dog, a little boost, a little wellness? A cure for what ails ya might be in order after a December full of holiday parties, relatives, and a work life balance that might as well have been a see-saw. All you want to do is hibernate until spring! Making a list of resolutions feels trite; it takes on a different flavor, though, when you rename it self-care.

Maybe you’re cutting out dairy—don’t worry, we’ve got Oatly in stock, though Elmhurst also makes a range of great non-dairy milks. If you’re trying to chase away the last of a 2019 cold, Monfefo’s tried and true ginger and turmeric shots now come in glass bottles to reduce their plastic production. Turmeric is also known to boost joint health, but if you’re looking for a bigger batch than a few ounces, you can make your own healthful brew at home with Diaspora Co’s single-origin turmeric, sourced directly from the family farmers that grow it in India.

The most classic resolution, naturally, is starting a new exercise regimen. It can seem like most fitness-oriented food and drink is full of unpronounceable ingredients that only weigh you down. Your standard energy bar often feels like chewing on putty dipped in faux chocolate. Energy drinks come in colors not found in nature and can taste more like the factory they were bottled in. Luckily, we’ve got the goods to keep you moving and focused.

Pack your gym duffel, hiking pack or even just your everyday bag with dairy-free, gluten-free energy bars like O.W.L., Yes, and Kuli Kuli moringa bars—O.W.L., made locally, has been a cashier favorite for years. Ingredients like protein-rich peanut butter, coconut nectar, and noted super-green moringa will fortify you, while being so delicious you’ll be looking forward to snack time. For the more serious gym goers, Siren Protein Bites pack 12 grams of plant-based protein into every serving! Don’t forget to hydrate—our current pick is Recoup, a more natural take on energy drinks with revitalizing local maple water, and a healthy dose of muscle-soothing organic ginger that gives it a kick. You’ll want to pick up every flavor!

Of course, there’s no one way to focus on health in the new year. So let’s drink—or eat—to your health in 2020, no matter what wellness trail you blaze.

Carla Bueno-SandersA Little Wellness Pick Me Up That Won’t Put You Down
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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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