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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    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!

    Winemaker Robert Eden of Chateau Maris visited FORAGERS WINES and answered a question we get a lot in the shop: How do the growing practices of biodynamic and organic wines affect the quality of the wine in the bottle?

    His take: wines from “live soil” just taste better.


    Eden was the first biodynamic producer in the appellation of Minervois, and the Maris approach to sustainable farming is unmatched. In a recent vintage, when moths began to take a toll on their crop, Eden installed a number of habitats for the local bat population (the moth’s natural predator) as a natural and effective alternative to chemical sprays. This is biodynamic pest control at its purest. And when spraying is required, the winery employs the use of tea that they brew from wild dandelions on the property. Bugs can’t stand the bitter taste, but the soil beneath the vineyard remains as vital as ever. This is what Eden means by “live soil”. A vine that has been treated and grown in accordance with it’s natural surroundings will inevitably yield healthier, tastier grapes. In the hands of an attentive and experienced winemaker, better grapes mean better wine.


    All of Maris’s wines are produced from indigenous Languedoc grape varieties. Grenache Blanc, Grenache Gris, and Picpoul de Pinet for the whites, and Syrah, Carignan, and Grenache Noir for the reds and roses. A couple of our favorites here at Foragers are the zesty, bone-dry Picpoul (with notes of lemon, white pepper, honey and mineral) and the “La Touge” Syrah (an expressive red with clean blackberry and plum fruit and a hint of cracked pepper and wild herbs).


    And if the thoughtfulness and quality behind each bottle weren’t enough, Chateau Maris boasts a few additional environmental sustainability credentials. These include a carbon-absorbing winery made from hemp, ultra-light recycled glass bottles and an office and tasting room topped with solar panels.


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