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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  • Arbor Day is this Friday and up at our farm we are getting our trees ready for the spring.  We have 100 year old heirloom apple varieties in addition to the ten new apple, plum and pear trees we planted last year.   We are doing A LOT of pruning and clearing all of the overgrown areas and are hopeful that our new little trees will give us some fruit this year. 

    Agroforestry is vital to the survival and development of farms (especially small-scale ones like ours).  When we combine agriculture and forestry, we expand our biodiversity, which benefits all aspects of life on the farm.  Having more than one plant species creates more than one habitat for birds, insects and other creatures and contributes another source of photosynthesis. Trees provide shade to crops, shield them from the wind and help to combat soil erosion while their fruit can be another source of income.  The farm’s soil benefits by becoming more fertile and full of nutrients like nitrogen that is good for everything we grow! 

    Celebrate trees this Arbor Day! 

    These oddly shaped and completely delicious veggies (named for their resemblance to the scroll of a fiddle) are snipped from the tips of fern fronds while they are still coiled. They taste like a cross between spinach and asparagus, or a less-bitter rapini.  Chock full of omega-3, omega-6 and iron, fiddlehead ferns signify the beginning and best of spring produce!

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    Oh, olive oil.  You’re always running out, and you’re not easy to replace. You have to taste good, and be inexpensive and useful for cooking and salads. And it would be even better if you came in a cool bottle with a great label so the kitchen still looked cute. Do you exist? YES YOU DO because FORAGERS Olive Oil just hit the shelves!

    Our olive oil is always from the current year’s harvest and from olives that are carefully harvested to prevent oxidation prior to pressing. The oil is first cold press from sustainably grown olive varieties and the most advanced bottling process keeps all of the healthy polyphenols in the oil. For flavor, we looked for an oil that had the right balance of green astringency and butteriness so it could work in salad dressings and cooking without interfering with your dishes.

    Of course, we factored price into our list of must-haves so that our olive oil would be a great value.  

    We hope you enjoy it!

    TRY IT NOW!

    White asparagus makes a cameo appearance every year at the beginning of Spring.  It’s transient nature gives white asparagus a bit of celebrity, even though the taste is almost identical to the green version. The real difference lies in it’s appearance.

    White asparagus is grown without sunlight- a process called etiolation. By depriving a plant of light,  photosynthesis doesn’t occur, which is why the asparagus stays white rather than turning green from chlorophyll. Etiolation can make the stalks more tender and soften the flavor slightly, but the difference is very subtle.

    White asparagus’ distinct appearance and “limited edition” quality are what make this highly nutritious vegetable so special.  Enjoy this mysterious delicacy while you can.  It will be gone soon!

    Our Dumbo location’s Butcher and Seafood sourcer, Greg gave us his opinion about how to eat seafood in a more sustainable way…

    One of the easiest ways to eat fish sustainably (and I’ll get into those less-easy ways in the future) is to eat fish you haven’t heard of before. It’s not a perfect system, but it’s a good rule of thumb. There a lot of species of fish in the sea, and a LOT of them can be eaten. And most restaurants and fish counters only carry the same dozen or so varieties, few of which are caught locally, and thusly, have probably been out of the water for way longer than you’d care to imagine.

    True overfishing, i.e. fisherman fishing too much of one kind of fish, and irresponsible farming typically only occur with species that have really high customer demand. Salmon is a good example, as are bluefin tuna, cod (although there are definitely some well-maintained cod fisheries), and shrimp.

    Each of these species of fish are connected with either harmful fishing or farming practices, and the sole reason for that is that the consumer base (i.e. you) is comfortable ordering these types of fishes to the exclusion of the hundreds of other options out there. Any fish place worth its sea salt will be able to recommend you a less recognizable, but equally delicious and similar alternative to the “big name” species.
    Salmon is easily replaced with bluefish, Spanish mackerel, or any other dark, oily fish.
    Tuna, use bonito or albacore or swordfish.
    Cod (if it’s not local) you’re spoiled for choice; try hake or pollock or ling or dogfish or etc. etc. etc.
    Shrimp is a little harder, but occasionally dropping it as an option frees you up to try something wholly new and different.Go for surf clam fillets, or skate cheeks and wings, or sea robin, or tautog.
    Again, there are so many species of edible fish, and they usually all take to similar types of cooking. When you stick to the same three or four varieties, you’re really depriving yourself of delicious, healthy, and sustainable meals.
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