Provisions Shop

provisions was mentioned in “The Broadsheet Daily” for their participation in “Downtown Eats,” presented by the Alliance for Downtown New York.

CLICK HERE to read their article and to find out more information on the “Downtown Eats” food tour.

This time, we focused on our gluten free chocolate “Choc Alive!“ and how things that are good for you can also taste REALLY good. It is the only chocolate that we carry that does not have sugar, which is important to many of our peeps who are trying to avoid sugar, but don’t want to sacrifice the quality of taste in the process.  Choc Alive! mentions on their website that “Combining truly healthy, organic ingredients with careful, hand-crafted preparation, ChocAlive! products are ground- breaking, decadent and unparalleled in this increasingly health-conscious society.”

Here is a sampling of the ingredients used in their chocolate truffles sold here at provisions…

• Raw Organic Ecuadorian Cacao (fair trade) – our cacao beans have a deep and intense chocolate flavor sure to please any and all chocolate lovers!
• Raw Organic Coconut Butter - a melt in your mouth satisfying whole food consisting of coconut oil and coconut meat and brimming with dietary fiber, protein, vitamins and minerals.
• Raw Organic Agave Nectar – coming straight from the Mexican agave plant, this beautiful rich golden nectar adds a decadent sweetness with a low glycemic index!
• Raw Organic Dates – these luscious, sun-dried gems add fiber, sweetness, nutrients and texture “naturally!”

VARIETIES WE CARRY HERE AT provisions INCLUDE:

Pistachio, Dark Chocolate, Dark Chocolate Crunch, Chocolate Chip Mint, Coconut, and Almond.

CLICK HERE to place an order for CHOC ALIVE! TRUFFLES.

Foodie COLIN COWIE GIVES RAVE REVIEWS TO CHOC ALIVE!

These tours are great for offering insight on the history of downtown, the oldest section of Manhattan, and recent developments that have made this area one of the most up and coming neighborhoods in the city! provisions is proud to be part of this food tour and is pleased to carry raw, vegan, gluten-free, organic that chocolate truffles that contain no refine sugars made by Choc Alive!

Well… it was more like customer appreciation day/night since the festivities began at 4pm. We like to get the party started early here at provisions. It was a really unique night because we sampled TONS of the products that we sell from our rich and buttery cheeses to our decadent gluten free truffles and cookies. In fact, there was a whole section dedicated to chocolate with over 10 different kinds to try! Olive chips with our array of salsas and homemade spiced nuts were served, giving people great ideas to pick up treats for the Super Bowl. The wine was flowing, and we began a list of products that customers like that we may or may not have in stock, so we can get more of. The list continues, so even if you weren’t able to attend the party, feel free to tell us about any products that you would like for us to have in stock!

Also… Valentines Day is coming up and we have some great gift baskets to choose from!

Yummy Klatchkie Salsa

Yummy Homemade Biscotti made with our chestnut and pistachio flour.

Decadent Sweet Talullah’s Freshly Baked Brownies created a delicious aroma that filled the store.

http://bonebikebird.blogspot.com/2009/10/i-was-walking-along-front-st.html

Click on the website above to see what bonebikebird blog had to say about provisions!

She Sells by the South Shore

I was sitting on the subway feeling hot and tired after a long day selling seaweed at South Street Seaport. I unzipped my sweatshirt and immediately recalled unzipping my wetsuit on the motor boat ride home from a morning harvesting seaweed. I opened up my new book, the photographs revealed strong, tough looking men crossing South Street wet, cold and fishy. I though “how uncomfortable”. I hate being wet and cold. But I also though how necessary and interesting their work is. That moment in the hot subway I felt a wave of appreciation for my work out on the water. There is something inside of us that needs to be doing that work. I need to do work that pushes my body. Work that has a history to it. Larch has taught me to stay present in the work and I will keep practicing that. For me it is for the moment and the memory. Selling at the markets and sharing the story keeps the work alive.

The book South Street by Barbara G. Mensch is about the history of the Fulton Fish Market- the oldest fish market to have stayed at one location. It survived in Manhattan from 1822 to 2005.  Barbara signed her book, to her left I sold seaweed and to her right Megan sold Stonehouse California Olive Oil & Vinegars. I gave out samples of a wakame salad made with a dressing Megan whipped up using her oil, vinegars and sea salts. Megan is selling  my seaweed at her shop called provisions at 150 Beekman Street (between South & Front) and she also sells Barbara’s book.  Many other shop owners showed interest in carrying my seaweed. That is something I will need to think about and plan for with next summers harvest. For now I am happy working my way into markets here and there selling directly to people and through my website.

I really love that seaweed harvesting has brought me to a historic place, South Street Seaport. The essence of the men that kept the fish market going for so many years is being kept alive by today’s vendors and an organization that values the public market.

http://www.shesellsseaweed.com/

Provisions

I had heard it was possible to bake with olive oil but had never tried anything that was actually prepared that way. I had to skip the Oatmeal White Chocolate Cranberry Cookies due to my cranberry allergy, but the Triple Chocolate Chip Cookies and the Banana Almond Bread with Cream Cheese were deliciously moist.

After eating my cookie and piece of bread, I wandered over to the olive oil tasting station, where Megan had set up little containers of flavored olive oils for us (and anyone else who visited the store) to try. I was starting to get full from the food we had been eating all afternoon, so I didn’t try any of the olive oils. I do know, however, that I want to try the Blood Orange Olive Oil and the Persian Lime Olive Oil at some point in the future.

http://www.tasteasyougo.com

This is a Recipe that was sent to us from one of our CSA Members…  try it…

CIDER VINEGAR  &  BEET BORSCHT

From FLAVORED OILS & VINEGAR COOKBOOK

Flavored Caraway Cider Vinegar:

1 cup apple cider vinegar
2 tbsp caraway seeds

In a small skillet toast seeds for 1-2 minutes
In a small sauce pan add vinegar and bring to a simmer. 
Add seeds and simmer low for 8 minutes.

Cool and store in a dark place.

Beet and Caraway Borscht:

3 tbsp extra virgin olive oil
1 tbsp cararway seeds
2 medium onions, chopped
3 cloves garlic, crushed
1 potato peeled and diced
6 cups vegetable stock
1/4 cup caraway and cider vinegar
2 lbs cooked beets, diced
salt & freshly ground pepper to taste
1 tbsp lemon juice
1/2 cup chopped parsley and cilantro, plus extra for garnish
sour cream, to serve

Serves 4

Heat a large pot over medium-high heat, add the olive oil, and saute the caraway seeds for 1 minute.  Add the oinion and stir until it become translucent.  Add the parlic and stir in.

Add the potato to the pot, saute for a few minutes, and add the stock and vinegar.  Bring to a boil over high heat.  Lower the heat and simmer for about 8 Minutes.  Add the cooked beets, salt, pepper and bring to boil again.  Lower the heat, partly cover the pot, and simmer for 30-45 minutes or until the potatoes are cooked through.

Add the lemon juice and herbs and cook for 5 more minutes.  Taste and adjust seasonings.

When the soups cools a little, remove one-third of it to a blender or food processor and process until pureed.  Add back to the pot, mix, reheat, and serve. Serve with a dollop of sour cream and additional chopped herbs.

(Inspired by The Barefoot Contessa. YUMMY! This will be in my own oven soon).

Is anyone else from our CSA wondering what to do with their parsnips? They seem like an exotic veggie that many are unfamiliar with, but they contain a lot of fiber which is great for digestion and their sweet taste is satisfying without the guilty feeling of consuming something high in calories. The type of fiber they contain is soluble fiber which helps lower cholesterol. They also have a great source of folic acid which may help prevent heart disease, dementia, and osteoporosis. Unlike their relative, the carrot, they do not have beta-carotene. I have previously been led to believe that parsnips are the pale, smaller cousin of the carrot, but parsnips are very good for you and I want to try ‘em out for myself.

Here is a recipe that combines parsnips and its carrot cousin that is simple, healthy, and also delicious looking! I am making this recipe below tonight with my cousin who, like the parsnip, is the pale, smaller one… I will let you all know how it goes. I KID OF COURSE! Well… not really. She is more pale than I am, but I’m part Italiano and to be fair, I just got back from a tropical vacation. She is actually the one who inspired me to make veggies a main component in my diet. If anyone else tries this recipe, let me know what you think. I will be posting up more recipes, so stay tuned!

Ingredients

nocoupons

• 1 pound parsnips, peeled
• 1/2 pound carrots, unpeeled
• 2 tablespoons STONEHOUSE OLIO SANTO olive oil
• 3-4 cloves of garlic sliced
• 1/2 tablespoon kosher salt (you can use 1 table spoon, i just generally try not to use a lot of salt)
• 1  teaspoons freshly ground black pepper
• 1 tablespoons minced fresh dill or parsley

Directions

Preheat the oven to 425 degrees F.

If the parsnips and carrots are very thick, cut them in half lengthwise. (The ones I got from this CSA share were not that thick). Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don’t make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, garlic, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill or parsley and serve hot.

I recently ordered a slate cheeseboard from Brooklyn Slate Co. on your website. I was impressed with the hand-written note that came with my order. All too often I have ordered from websites and besides the obligatory business card that is usually enclosed, maybe I will get a printed receipt, etc. but never have I gotten a hand written thank you note.

Provisions is one classy operation…

Hooray for Sweet Talullah! The Village Voice’s Rebecca Marx sings Tallulah’s praise in her “Fork in the Road” blog on Monday, December 21st. CLICK HERE TO READ ALL ABOUT IT

Our very own Rachelle Guiragossian is the creator and baker of Sweet Tallulah, and her delicious home baked organic products do not last long here at Provisions because so many customers come by to snag whatever is left in store. We even sell her batters and cookie dough and the best part is, upon baking them, one can make them at home and EVEN take partial credit for these decadent and delightful treats! Our beautiful glass cake platter is always stocked with some freshly baked Tallulah product, so may I ask you… What are you waiting for?? Get on in here and get in on the good stuff! Rachelle has been baking for years, and can also accommodate those who prefer gluten free tasty treats.

Nearly every day before I go into work, I try to get in a vigorous workout.  Anyone who has been to Provisions and has visited our irresistible tasting table, can understand that I need to burn calories before I get here! Sometimes when I am working nearby the cash register, I can not help but stare a Sweet Tallulah’s Organic Oatmeal White Chocolate Cranberries Cookies and I think to myself… “if eating these are wrong, than I don’t wanna be right.” Compared to other baked goods, Tallulah is much better for you, so between that, it’s freshness, and sheer “yummy-ness,” I justify myself for indulging and enjoy every warm and gooey bite, never looking back.

Congrats to Sweet Talullah! Visit our WEBSITE to place orders or come in and get in on some of the good stuff!

Mamma Mia! One could only imagine how excited we were to get a phone call from Lidia Bastianich’s NYC restaurant “Felidia”, asking us if we would sell them our new harvest of OLIO NUOVO and our HOUSE BLEND Stonehouse California Olive Oils. We replied, “si!”… and brought our cloudy, yummy looking Olio Nuovo, as well as our classically delicious House Blend, over to their beautiful restaurant. Chef Fortunato Nicotra, Executive Chef of Felidia, said he wanted to use our Olio Nuovo for special holiday dishes.

Some may be surprised that an Italian restaurant with an Italian chef from Italy would be interested in anything other than using Italian products for his fine cuisine. In an interview found on http://www.hautenotes.com/2009/04/fortunato-nicotra—executive.html, Nicotra says, “Using fresh, local ingredients is more traditional in terms of Italian cuisine than anything else. When Italians cook, they get the best and the freshest tomatoes they can–they’d never use any that came from far away or were out of season.” This makes sense because our organically farmed grove guarantees our oils are amongst the freshest and the production of our oil uses fewer resources than imported oil. Go to: http://www.provisionsshop.com/product/olio-nuovo to read more about our Olio Nuovo.

Wine Spectator named Felidia one of the “Top Ten Italian Restaurants in the United States” in 1998, and in 2008 Jerry Shriver of USA Today named it number #2 in his end of year round up of restaurants around the world. We are honored that Chef Fortunato Nicotra, and the whole Felidia gang, purchased our oils to use for their specialty holiday dishes. Everyone, go wine and dine at Felidia as a holiday treat for you and your loved ones, and let us know how our oils taste!!