FORAGERS opened one of New York City's first seasonally-focused grocers in DUMBO, Brooklyn in 2005, and we've expanded to Chelsea, Manhattan as a grocer, farm-to-table restaurant and wine shop since. We've also added a farm along the way. Visit us in Brooklyn and Manhattan or online at FORAGERSCITYGROCER.COM
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  • Concord Grape Jam

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    Make the best PB&J….EVER. Nick’s seasonal, local Concord Grape Jam, and small batch Cream-Nut Crunchy Natural Peanut Butter from Koeze

    INGREDIENTS:

    • 3 lbs concord grapes

    • ½ cup honey

    • sieve or cheesecloth

    Rinse grapes and remove stems. Crush with your hands into a saucepan. Cook over medium heat, until grapes and skins form a purple syrup.  Add honey and bring to a boil, lower heat and let simmer until syrup is thick and bubbly. The jam should drop heavily off the spoon,

    if it is still liquid and runny, continue to cook until it thickens further.  Remove from heat and allow to cool.

    When mixture cools, press mixture through a sieve, or through layers of cheesecloth into a container. Be sure to press all of the syrup out of the skins through the sieve or cheesecloth.

    Refrigerate overnight.

    TO ASSEMBLE,  just in case…

    Spread jam on a slice of your favorite bread, spread another slice of bread with Cream-Nut Natural Peanut Butter. Carefully lick the knife clean. Press slices together, cut off crusts if you want to feel like a pampered eight year old, slice diagonally, and serve.

    STONE FRUIT CHUTNEY

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    Our favorite way to indulge on a weekend morning is with this silky, sweet & sour stone fruit chutney atop a creamy bowl of White Moustache Yogurt, fresh herbs bring it to eleven….thank you Nick!

    about 1-2 LBS organic peaches, plums, apricots, or any combination of stone fruit

    • olive oil

    • 2 TB bourbon, applejack, or brandy

    • 1 TB organic honey

    • 4 TB organic apple cider vinegar

    Heat about 2 TB Olive Oil in large frying pan. Add a layer of pitted, chopped organic stone fruit. Cook over medium heat until hot and starting to soften. Remove from heat, stand back and add 2 TB your favorite bourbon, applejack, or brandy. Carefully return to medium heat, add 1 TB honey, and 4 TB cider vinegar. Cook down until fruit is jammy and thick. Stir in fresh chopped rosemary, thyme or tarragon to taste. Enjoy spooned over a bowl of White Moustache yogurt.

    A hoop house is a pretty genius invention.  It operates along the same lines as a greenhouse, but without the temperature controls- it uses solar energy.  A hoop house retains heat to extend your growing season in the warm months and protect your crops in cold weather.  You can also plant directly into the soil!  Growing in a hoop house is efficient and inexpensive (since you don’t pay for heat) but requires diligent maintenance and care year round.  Luckily we have an amazing farmer who takes care of that for us!

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