Tag Archives: local

Fill Your Pantry with Ft. Greene Farms

17 Jul

bas2Here’s how to give your pantry a Brooklyn Makeover: Switch out your common sriracha, mustard, granola, and relish with a local purveyor’s goods; I recommend Ft. Greene Farms. The brand recently launched with four small batch, all natural, locally sourced products: Charred Sriracha Sauce, Whole Grain Mustard Spread, Homemade Granola, and Hot Pepper Relish. Each batch consists of no more than 250 jars, with each jar being cooked, filled, and labeled by hand.

Ft. Greene Farms was created by Nate Meshberg (of Chef Michael White’s Marea & Morini, and Tasting Table Corporate Kitchen). He found himself experimenting with new condiments and side dishes in his spare time, and wanting to share those creations, he launched Ft. Greene Farms with the freshest goods from local farms.

I taste tested each item, and was astounded by the quality and amount of flavor packed into each product. The mustard became my go-to aoli ingredient, the sriracha made its way into my stir-fry and soba noodles, and the granola took on a granola bowl at breakfast. I had never purchased a pepper jelly ore relish before, but it quickly became my favorite of the four–  a fantastic addition to a grilled cheese sandwich and plenty of cheese plates.

Ft. Greene Farms succeeds in elevating breakfast, lunch, dinner, and snack time. Get yours here. 



Becoming Brooklyn’s Chocolate Chip Zucchini Muffins

19 Jul

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The last couple weeks of the Local Roots NYC CSA share has been filled with fresh zucchini. Instead of using it all for salad and stir fry, I decided to create a new zucchini muffin recipe, after my Becoming Brooklyn Blueberry Muffins were so successful. It might seem a little odd to have a stringy green veggie in your muffins– but they’re just the right amount of sweet and savory– especially with the chocolate chips.

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Becoming Brooklyn Chocolate Chip Zucchini Muffins


1 1/2 Cups Grated Zucchini

1 1/2 Cups flour of Your Choice (white, whole wheat, gluten-free)

1/2 Teaspoon baking soda

2/3 Cup maple syrup (my mom makes her own maple syrup in New Hampshire called “Greenland Gold,” so of course I use that.

1/2 Cup applesauce

1/3 Cup olive oil (or any other oil you like)

1 Teaspoon cinnamon

1 Teaspoon apple cider vinegar

3/4 Cup Dark Chocolate Chips (I like the big, thick Ghirardelli ones)

1 Teaspoon vanilla extract

(Makes 12 Medium Muffins)

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Preheat oven to 350 degrees. Line muffin tin with paper liners or use a lot of non-stick spray. Mix all dry ingredients & grated Zucchini. In a separate bowl, mix all wet ingredients. Add to dry mixture and stir until completely mixed. Fold in chocolate chips. Scoop batter into 12 muffin cups. Bake for 18-20 minutes, until golden.

Let cool. Devour.

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Found: The Perfect Brooklyn Event Space

10 Jun

I thrive on three things:

1. Discovering new restaurants

2. Telling people where to eat

3. Planning events

I assume that not all of you do too– so that’s why I’m willing to help you discover new restaurants, tell you where to eat, AND help plan your events. So email me about one or all three at becomingbklyn@gmail.com. In the mean time, here’s a tip to get you started.

FOUND: The Perfect Brooklyn Event Space

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Need a space for a bridal shower, baby shower, fundraiser, party, rehearsal dinner, small wedding, etc. etc.? You have to check out 61 Local in Cobble Hill. If you’re a fan of anything local– beer, wine, cheese… it’s seriously perfect. They offer a mezzanine with exposed brick, wooden beams, and a rustic vibe. I had a trivia night fundraiser there last year and the friendly staff was so helpful and accommodating. They can set you up with all the catering in house (if necessary), which makes things much easier. And even better, they’re flexible and affordable for event planners on a budget. Email brooklynevents1@61local.com for more info and to start planning.

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Foodie Journey: Blue Hill at Stone Barns

20 Nov

I’ve always dreamed about the day I would dine at Blue Hill at Stone Barns, so when I saw an open reservation, I couldn’t pass up the opportunity. If you aren’t familiar, Blue Hill is a restaurant/farm located just outside the city, and takes locavorism to an extreme with farm-to-table, unique cuisine from Chef Dan Barber.

If you’re located in the city, don’t let the commute to the restaurant scare you. It’s a super easy Metro North train ride and a quick cab to the farm. I arrived a little early, and had cocktails in the fireplace-lit lounge. I sipped on an herb-y collins concoction, until I was whisked to my table.

Each table is dressed in a white table and a four seasons journal, listing what’s in season for each month. There is no menu, but the eatery offers three prix-fixe menu options, with five, eight, or twelve courses. And unlike other menus, less courses doesn’t mean less food, just less variety. I went for the eight courses, which included a stalk of roasted brussels sprouts, mini sunflower seed whoopie pies, homemade brioche, a lobster meat dish, and a tree of kale and root veggie chips.

Mid-meal, the server notified us that they were taking us on a field trip, handing us our coats at the door. We were greeted by the chef outside, who showed us the farm’s compost and the potatoes cooking inside. We were also prompted to select an egg for our dinner– which we placed on the table when we came back indoors. Soon, the eggs reappeared in the form of an earthy mushroom dish topped with the soft egg. We also received a comport potato with some local grains– my two favorite parts of the eight courses.



We ended on a high note, with a dessert that was almost like a toasted marshmallow, a raspberry ice cream and sunflower seeds, along with some chocolate egg truffles.


While dinner was fantastic, next time I hope to make it at lunch when I can tour the farm and take advantage of the whole uber-local experience.

The nosh for your Brooklyn pup

12 Jan

I want an English bulldog. Can’t you see the two of us now, running (or waddling) through Prospect Park and strolling down Smith Street on a Sunday afternoon? The only reason I haven’t gotten one is money, my small apartment, and I’m always working…. minor details. I even already know what kind of dog food I would feed him. It’s called Zoe’s Premium™ and it’s made right here in Brooklyn.

Nancy, the creator of the dog food brand, was an architect and ended up a small-batch dog food maker. Her dog was itchy. She wanted to see if changing her diet would help, so she formulated a fully-cooked, complete and balanced meal made with equal parts knowledge and passion. Voila! No more itchiness.

Zoe’s Premium officially launched about 7 months ago, and they are currently in 22 retail locations in Brooklyn, Manhattan and Queens, mostly independent pet stores, but also the Park Slope Food Coop. They also make it out to DeKalb Market and the Hester Street Fair last year.

Check them out on Facebook, or follow them on Twitter at @ZoesPremium. And I’ll keep dreaming about my puppy.

This is how I start my morning….

27 Nov

I only buy local coffee. My latest local discovery? Brewklyn Grind Coffee & Tea Company born in in Bay Ridge and based in Red Hook. The three guys who started the coffee company are all about Brooklyn. They started making the coffee in their own home, deciding to combine their passion for great coffee and tea with their love for Brooklyn, so of course I’m obsessed.

I’m drinking the Ethiopia Queen City Harrar, and Im loving the rich flavor– it tastes almost cocoa-y. It’s also Fair Trade and Rainforest Alliance Certified, which adds to it’s appeal. The Brewklyn guys only roast in small batches, preparing each roast with the specific customer in mind. Plus, they only roast when they receive an order for ultimate freshness.

If you’re in the Red Hook area, you can get your Brewklyn coffee there, or contact them for more locations.

Sign up for Local Roots Fall CSA!

14 Aug

If you missed Local Roots CSA‘s awesome summer share, you’re in luck. The Fall share is just around the corner, and they are accepting new members! Local Roots is taking applications now through Friday August 19th, so hurry and sign up. With a membership, you’ll get the opportunity to get in on the freshest veggies, fruit, grains, breads, eggs, beef, and even duck from various local farms.

The Fall season runs from the week of August 29th through the week of November 14th. You can choose between a half (feeds 1-2 people) or full share (feeds 3-5 people), and pick up your goods weekly at one of 4 locations– 61Local, Brooklyn Pharmacy, d.b.a, or 92Y Tribeca. Items to be expected this season are tomatoes, potatoes, broccoli, eggplant, peaches, pears, grapes, and apples.

After participating in the Summer share, I can tell you that I can’t recommend Local Roots CSA more. The produce is always summer fresh and delicious, and the staff is more than helpful. Visit the website to sign up and get more info.

Recommended: Brooklyn Oenology

4 Dec

On my weekly trip to wine shop Blanc et Rouge in Dumbo, I discovered a wine made right here in Brooklyn, Brooklyn Oenology. Of course, I couldn’t help but try it, so I chose the BOE Social Club Red. A blend of Merlot, Cabernet Franc, Cabernet Sauvignon, Petit Verdot, Malbec, and Syrah, it tasted of cherry and plum, with a bit of spice. I’m usually wary of blends like this, but I highly recommend it!

The winery is headquartered on the edge of the Williamsburg and Greenpoint neighborhoods. They offer several different varieties, including a Chardonnay, Merlot, Social Club White, the “Viognier” and “Motley Cru.” Aside from Blanc et Rouge, there are lots of other places to buy Brooklyn Oenology. Check out Prospect Wine Shop, Heights Chateau, Blue Angel Wines, or see the full list here.

Brooklyn Oenology also makes a great gift for the Brooklyn/Wine lover, or your favorite Brooklyn blogger.

Siggy’s: The Organic Utopia

22 May

"The Green Omlette"

Our first Brooklyn Brunch was at Siggy’s Good Food, an organic utopia sitting at 76 Henry Street. Adorned in colorful paintings, and bold prints, the restaurant includes indoor and outdoor seating, as well as a coffee and smoothie bar. Known as “the Universe’s First Organic Diner,” I wanted to try everything, but opted for the “Green Omlette” stuffed with spinach, mushrooms, and parsley, with a fair trade coffee to drink. Paul also went for eggs, topping them with hot sauce.

Siggy’sonly uses local and organic ingredients, striving to help local farmers. Not a brunch person? Check out their wine and beer list, and head over on Wednesday nights for live jazz.

We finished off the meal with two smoothies to go. Mine, a blend of coconut and pineapple, while Paul chose a tangy mix of Amazon berries, strawberries, and orange juice. Visit their website for the full menu, and take a look at the pictures from my experience.