Maybe it was the sea foam lopping up at my feet or maybe it was the high heat and lack of hydration that made me recently fall in love with these teas. Not too sweet. We got em' just in time to say so long to beach season.
LOCAL
Tune-in to Let's Eat In on Heritage Radio
Are you just sitting at your computer, listening to some old record that you've heard a million times? Well turn that old music off and tune into Heritage Radio on Monday at one o'clock! You won't want to miss our very own to hear Nichelina Mavros talk about her passion for food, what's going on in the shop, and all the cool stuff that's going down on North 3rd. She and Celia will be heading to Roberta's to get silly and talk about running a shop that's not only local, but also curating a store that's selling the best stuff available.
You can live stream it HERE!
Finger Lakes Farms, That's What's Up
Have you seen all that pretty new produce that's stocking our front fridge? These beautiful orange bulbs of citrus, dark red orbs of sweet nectar, and bright leafy greens come straight from Finger Lake Farms, in Ithica New York. Although Finger Lakes Farm has only been around for two years, the farmers that started this local company have decades of experience and strive to grow the best food while using the safest, most earth-friendly methods. Come try some out for yourself - we'll be getting new stuff in all week!
OMG! A new sandwich!
Did you hear that? Did you hear that? We're going to be serving an all-new all-Brooklyn sandwich! This simple yet completely delicious sammie will be featuring Brooklyn Cured Pastrami, Roberta's sweet and salty butter, and Tin Mustard's whole grain mustard. The bread you ask? Well, that will be served on Balthazar's rye loaf and will be un-toasted so that you can taste all of that rye goodness. Come try one today! Or tomorrow. Or the next day.
Big Picture Farms Goat Milk Caramels
Goat milk caramels, say what?! These tasty little treats are made in Vermont at Big Picture Farms by Louisa Conrad and Lucas Farrell. Both of these goat experts apprenticed at various VT farms, working with cheese and other small-batch goaty products, before starting their own farm in 2010. The flavors of these award winning earthy and sweet nuggets of caramel either come in sea salt and pure bourbon vanilla or chai spice. They're so good that we can just picture you gobbling them up just like a hungry lil goat in a clover field. We're selling them by piece or in little cardboard boxes that are decorated with cute goat drawings and great typography. You got'sta come get some!
Edible National & Gabe The Fish Babe
Gabe, our number one favorite fish babe, now has a new home in the New Amsterdam Market. Every Sunday Gabe you can find her slangin' fresh seafood from the waters of New England from 11am - 4pm. If you can't make it down to the South Street Sea Port, be sure to sign up for our CSA at the shop. We'll be doing it all year long!
Be sure to check out this awesome article about fishing in the Cape, written by Gabe. [Edible Cape Cod]
And check out the New Amsterdam article here. [Edible Manhattan]
Slideluck Potshow
Do you like booze? How about an overwhelming amount of delicious food? We thought so. That's why we're inviting you to join the Dep and all the wonderful peeps participating in the Slideluck Potshow tomorrow night (July, 19th) at 6:30 at the Brooklyn Brewery. Tickets cost $15 and include ALL-YOU-CAN-DRINK Brooklyn Brewery Beer and tons of free, totally awesome food. It's going to be a shit show, in the best way possible, of course.
You can buy your tickets HERE and we can't wait to see your pretty drunk faces come by the table! Cheers, yeah!
Gabe the Fish Babe's Seafood CSA UPDATE
Some things have changed with our seafood CSA. 1. It's cheaper! And, 2. the packages are a little different, as well.
Instead of paying $50 a week for a full share (which includes fish and shellfish), it'll now be $40 a week and will extend for four full weeks - which makes it $160 total.
Also! There's a fish-only package that is just $25 a week, for four weeks (totaling $100).
Sign-up for each week closes on Thursday at 5:00pm so come get some sea-goods!
Here's a picture from this week's latest Gabe the Fish Babe delivery. Woot woot!
Duck Pasta with Brussels Sprouts and Goat Cheese
Even though it's about a thousand degrees outside and you're probably avoiding your kitchen at all costs, well besides sticking your face in the freezer or grabbing an icy-cold beer out of it, you've still got to eat. Oh, and when we say eat, we mean shove a ridiculous amount of deluxe food down your throat. And because we care about your well-being, and your intake of fancy food, we've created a dish to help you reach a good old fashioned foodgasm. Larchmont Smoked Duck breast, crispy fried brussels sprouts, and tangy goat cheese come together to create an earthy and complex dish that is surprisingly simple and quick to make.
Ingredients:
- 1/2 package of Molino E Pastificio Spaghetti
- 1/3 pound of Capricho De Cabra, crumbled
- 1 Larchmont Smoked Duck Breast
- 2 cups of steamed brussels sprouts, trimmed and halved
- 1 small onion, roughly chopped
- 1 head of garlic, thinly sliced
- 1 tbsp of LA Organic Sherry Balsamic
- 1/2 cup pasta water
Instructions:
- Begin boiling water for pasta. Remove the fatty layer from the duck breast and chop into tiny pieces. Thinly slice the remaining duck breast and set aside.
- Over medium heat, add duck fat pieces to a sauce pan and cook until the fat is rendered and the pieces start to crisp up; about four minutes. Add chopped onion and a pinch of salt and cook; about three minutes. Add garlic and cook for a few more minutes until fragrant. Remove rendered mixture from pan while leaving the remaining duck fat. Add in the brussels sprouts, cut-side down, and turn the heat to high and fry until golden-brown; about 7-9 minutes. Add the balsamic vinegar, and sliced duck and toss until balsamic is absorbed. Add the onions, garlic, and duck fat bits into the brussels sprouts.
- Meanwhile, when the pasta becomes al dente, strain it and reserve 1/2 cup of pasta water for sauce. In a large mixing bowl, add the pasta water and crumbled goat cheese and whisk until the sauce is smooth. Toss with cooked pasta immediately and season to taste. Top with brussels sprouts mixture and serve.
Whimsy & Spice and The Good Batch Cookies
All in favor of satisfying their sweet tooth, say aye!
We now carry a bunch of super delectable and completely original cookies that come from the 'hood - so you can enjoy these treats any time of the week and not just at the Flea on the weekend. Both The Good Batch and Whimsy & Spice are the bomb at making some dope-ass cookies because, unlike most store bought cookies, these little goodies are made in small batches and only use the best of the best stuff around.
And even if you don't like sweets that much, some of these cookies come in savory flavors like salty brown butter or the slightly sweet massaman curry and peanut butter. Shovel a spoonful of salty caramel ice cream between any of them for a sweet summertime treat that's downright devilish and only slightly addicting.
Sweet Deliverance NYC
Oh me oh meyer lemons! These little lemon and mandarin orange hybrids are in full bloom in the Spring but can last year round when preserved. So thank goodness for Sweet Deliverance NYC for canning these little bulbs of sour sunshine so we can enjoy them even in the depressing Winter months. The preserved wedges are excellent when sliced super thin, and laid over crostini, smoked ricotta, and shaved red onion. You can even bake them and the remaining juices right into a pound cake for a buttery-citrus loaf that everyone will fuss over. Use the syrup for mixing up exotic cocktails or as a main ingredient in vinaigrette. You can also chug it -no judgement passed - or use it as a chaser after a florally shot of gin... if you're into that sort of thing.
Anarchy in a Jar
Two and a half years ago, Leana McCarthy started Anarchy in a Jar as a way to stick it to the man create delicious, locally sourced and handcrafted jams, jellies, and marmalade. By using eccentric and aggressive flavor combinations, Anarchy in a Jar doesn't take no shit from nobody. Not even sugar; which is typically an overused product in commercially bought preservatives. Yuck. Who wants a mouthful of artificial gook when the real stuff from upstate tastes so much better?
Take the Arnold Palmer jelly for example. This jiggly little thing infuses lemonade and tea to create a bright, zingy spread that's perfect over buttered cornbread and other good stuff - as you can imagine. At the shop, we're known to smear the grapefruit and smoked sea salt marmalade over toast with a little bit of fresh ricotta cheese. Oh yes, it's good. It's really fucking good. The perfect balance of tartness and sweetness. Oh mama.
This jam is our jam, yo!
Mazi's Piri Piri Sauce
This authentic Portuguese hot sauce, made by Bon Jovi's former manager in Asbury Park, packs quite the kick. We've got a dirty down addiction for it. It's what we need. Shake it up like... like bad medicine? Sorry, we just had to say it. But really, it's damn good. Use it as a marinade for chicken wings or douse it on eggs for a straight-up spicy zing.
Kings County Jerky
Beef Jerky. Yes, beef jerky. These chewy, flavorful strips of dried meat are hard to resist - especially when you discover what the good people at Kings County Jerky are making. Unlike other commercially processed dried beef, Kings County uses only the finest local meats and thoughtful packaging for their brand. The cows that they source are raised on a farm upstate, and they're also brought up in a stress-free environment that prides itself by being an antibiotic-free and hormone-free farm. At processing, each tender nugget of beef is hand-cut to ensure the finest quality is in each bite. The flavorful marinades that they use are also prepared by hand to grantee that each little morsel is rich, zesty, and perfect. No mass production here. No sir.
This protein packed snack comes in unique flavors like Korean BBQ, Sichuan Ginger, and Kings County Classic and we're sure you'll dig 'em, too.
The Chili Devil Margarita
With longer days ahead of us, what better way to bring in Spring than by indulging in some good ole' fashioned day drinking. Sure, you could go to a bar and hang out but it's definitely prime rooftop season and we think we found the perfect little mate to help you relax on top of your building. This sweet and spicy cocktail will knock you on your ass (believe us, we had a little too much fun testing this recipe) and is made with one of our newest arrivals and one of our old favorites. Royal Rose's Three Chiles Simple Syrup adds a deep smokiness to this margarita while the sweet and grassy notes from Belvoir's Lime and Lemongrass Cordial play with the bright burn from the tequila.
MAKES 2 DRINKS
Ingredients:
- 1/2 shot Rose's Simple Syrup - Three Chiles
- 1/2 Belvoir Cordials - lime and lemongrass
- 2 shots of tequila
- 2 shots water
- juice of one lime, save one small wedge
- 1 tbsp of raw sugar
- 1 tbsp of chile powder, mixed
Instructions:
1, Mix the raw sugar and chile powder in a shallow bowl; set aside. Rub a lime wedge around the rim of the glass and dip into the chili-sugar mixture.
2. Combine remaining ingredients in a shaker, over ice, and shake vigorously for thirty seconds. Add more ice to rimmed cups and gently pour mixture on top. Serve immediately. Repeat.
Early Bird Granola
This sweet and salty granola, that was once available only at the Brooklyn Flea, is now flying off of our shelves and into your homes faster than we could have imagined. Unlike other commercially made granolas, Early bird is baked with organic ingredients (when available) and crisped up using extra virgin olive oil, instead of less flavorful oils like palm or canola which is typical to store-bought brands. The granola is then studded with dried fruits and crispy nuts and then finished with a healthy sprinkling of salt, which makes for a brilliant flavor profile. Early Bird Granola is truly unlike anything you've tried before.
At Dep, you can find the Farmhand's Choice, which has dried organic coconut, southern pecans, and maple syrup, and the Jubilee Recipe, which has sour dried cherries and pistachios, or the Crack of Dawn Bar which is a sweet and salty granola bar - all of which are flavored with olive oil and sea salt for a sweet and savory balance. You can eat it however you'd like but we can guarantee that it will most likely be by the handful.
Frankies Olive Oil
"The warm Sicilian sun, the rich volcanic soil, and the steady saline breeze from the Mediterranean come together to make this extra virgin olive oil one of the best in Italy every year." If that's not olive oil poetry, we don't know what is. Frankies DOP certified olive oil tastes just as smooth as that last sentence rolls off the tongue. The trees from their vineyards are between 300-400 years old and because they own almost all of the acreage in their own DOP, Frankies has complete control over the regions production, which ensures that you get the highest quality olive oil possible.
When this olive oil is served at room temp, the flavors are bright, fruity, clean and crisp tasting but when it's heated the entire flavor profile changes to release a butter-like oil that could even fool Paula Deen. We like to infuse Frankies with thai chiles (check for the recipe on Wednesday!). It's a perfect topping to drizzle over pizza or mild Thai dishes that need an extra kick. Or if you'd like to use it for something more refreshing, drizzle it over fresh watermelon and finish with flakes of sea salt. Or just pour it in your mouth. We won't judge.
Bee Raw Honey Varietals
From California to Maine, Bee Raw Honey has worked with artisanal bee keepers to bring you some of the finest untainted and completely raw honey since 1999. Because their honey is sourced from individual apiaries, each bottle of Bee Raw Honey has a unique color, flavor, and taste. You might think that the labels on the top of each jar are the flavors, but in reality, it's the plant that the bees were pollinating near. So instead of raspberry flavored honey, you get honey from bees that were living near raspberry plants. This slight hint of flavor makes each varietal completely unique and absolutely delicious. Use them for cooking or as a remedy for sore throats or allergies.
There are infinate ways to use Bee Raw Honey but here are some of our favorite ways to use the varietals. Simply sweeten a cup of camomile on a cold night with their Sweet Yellow Clover Varietal ,or drizzle their Wild Black Sage Varietal over some baked fromage de meaux en croûte with toasted almonds for a sweet and savory treat.
New Year's Aphrodisiac Cheese Platter
Now that Christmas is over, it's time to get ready for New Years Eve! And what better way to bring in 2012 than with an amazing, totally impressive aphrodisiac cheese platter! We recommend showcasing a nice wheel of Brillat-Savarin, which is a soft, spreadable, pasteurized cows milk cheese that boasts a fat content of over 75%. This triple cream brie pairs perfectly with a nice glass of bubbly and begs to be eaten with a fresh juicy strawberries and sweet, dried apricots. Serve with a sleeve of our favorite crispy fig or fragrant rosemary crackers from The Fine Cheese Co., a jar of lavender spiced asparagus from Brooklyn Brine, a handful of largueta Spanish almonds, and of course, some sweet honey. Add a nice chunk of Buche de lacey and a wedge of gruyere to this platter, and you'll be sure to have one hell of a night!
Hudson Valley Harvest Frozen Meats
The specialty meats from Hudson Valley Harvest will surely change your mind about frozen food. With cuts like tender Berkshire Pork Chops, juicy Hanger Steak, and zesty Breakfast Sausages, Hudson Valley does frozen food right by using only the highest quality of all natural products from locally sourced farms. Their meat is not only raised upstate, but the labels on each piece of meat also tell you which farm it came from, the farming methods that were used, and the distance the product has traveled from where it was raised to where it was packaged. We dig the simplicity of the methods that Hudson Valley Harvest believes in and we are even more stoked about the convenience that they provide.
