homemade

Announcing Greenpointers Fall Market! (10/12)

It’s getting cool and cozy out there and we are so excited to announce Greenpointers Fall Market at From The Source (69 West St) on Saturday October 12, 2013 from noon-6pm.

As always we have the most talented local vendors, bringing you the best in hand made goods, plus a photo booth by Marofoto, a fun crafty table, beer from Brooklyn Brewery, Island Punch from Sailor Jerry, Empanadas from Cafecito Bogota, Sweets from Ovenly & Coffee from Cafe Grumpy! Plus, Free Massages & Body Assessments by Human@Ease.

RSVP

Vendors

G Spot
SEL¥AK
O Live Brooklyn
Dinosaurus
Makura
Vintage by Miss Leah Alice
Broderpress
M.N.Davis & Son
Collarati
Couch Sleepers Association of North America / Doria Market
Wren Papers
rhubarb-brooklyn
LoveZilla
Transmitter Brewing
Type A Fibers
SARUSTAR
Pumpkinseed Jewelry
Bombay Mermaid Trading Co.
Brewla, Inc.
Tamara Garvey Illustration
Curandera NYC
Carrier Pigeon
NYC Farm Chic Flowers
Dap Kitsch
Uncle George’s Kitchen
Florida Brooklyn Vintage
Lizzy Zevallos Designs
Tugboat Lights
Cheeseboy Products

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Foodis Operandi: Roots!

This article made possible by a donation to our Writer’s Fund by Greenpoint Veterinary Hospital.

Carrot Chips I can make a carrot lover out of anyone, including children. Let’s first start with an interesting carrot. You know, like a purple or a yellow one; they come in so many colors, let’s switch things up a little bit. The farmers market in McCarren Park usually has a nice choice of colors for carrots. For this recipe, I chose the yellow ones, which can also have shades of green towards the ends. Here’s what you need:

  • 1 lb of carrots, washed
  • 1 tablespoon olive oil
  • 1 teaspoon each salt & pepper
  • 1 ounce grated Parmesan cheese
  • 1 tablespoon light mayonnaise
Sliced Carrots, Spread Evenly

Don’t peel the carrots; it won’t affect its appeal once we’re done (pum-dum). Cut the hard ends off the carrots. Cut the carrots lengthwise with a long, sharp knife about 1/16th of an inch or like the thickness of corrugated cardboard. Put them in a large bowl and drizzle half the olive oil on top. Stir with a fork or your hand. Then add the rest of the oil. You want to make sure they’re well coated on all sides. Add salt & pepper while mixing to get it evenly coated. Now you’re going to want to place all the pieces in one layer on a baking pan. Ideally you have a silicone-baking sheet: these things are amazing, safe & you will never have to scrape a baking sheet for the rest of your life. If not, brush some extra oil on the pan, but not too much. Try not to overlap or have pieces touching. Continue reading

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Vendors Wanted: V-Day Market 2/9

Do you know it’s January? That means next month is February and we are having our 2nd Annual Valentine’s Market – at From The Source (69 West St) from noon-6pm and we are doing call for vendors! Tables Price: 6Ft – $85.

If you missed out on our Holiday Market, this is your chance!

Interested? Email info (at) greenpointers.com to apply.

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Recipe: Broccoli Taco (or Braco)

The Braco - Broccoli Tacos

I go insane over broccoli. If I had to chose one only food to eat everyday, you guessed it: broccoli! Boil it, bake it, roast it, grill it, steam it, fry it, pie it – any which way, it is the best vegetable. And as a cruciferous vegetable, it’s also anti-carcinogenic. Not a bad thing considering I live directly over the plume!

While having a romantic dinner with my wife (wondering what that means? read here.) at No. 7, the restaurant in Fort Greene from the same owners as No. 7 Sub on Manhattan Ave, we ordered an exclusively vegetarian meal. This is very unlike us. When Julie returned from the dark side of being a vegetarian, we celebrated with a Sausage Party, and it’s been dirty jokes and meaty dinners ever since. But sometimes the vegetarian options will surprise you, and they are often overlooked because you think, I’m out, I might as well eat meat! If you want a lighter meal, go veggie; you will certainly leave feeling less stuffed.

Cheesy Bacon Gordita Crunch - Limited Time at Taco Bell

The Double Decker Broccoli Taco we ate was amazing, so I had to try it at home. It is basically the healthy vegetarian version of a Gordita Crunch from Taco Bell. (Don’t act like you don’t dream about it!) But with the braco, a hard taco is stuffed with feta cheese and broccoli, around which a black bean smeared soft taco is wrapped, then the whole thing is topped with pine nuts and hot sauce! Not only are the flavors happily married but the texture of the soft taco spooning the hard taco is quite a fiesta in your mouth.

Continue reading

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