We get an over-sized thrill out of taking a trip to the farmers’ markets or making dinner sourced from producers within our own community and we know our readers do, too. We’ve asked friends and readers from around the country to give us the inside scoop on the best local resources in their neighborhood, and this time we’re sharing the 411 on the neighborhood of Brooklyn, New York. Our guide is Adina Grigore, founder of Brooklyn-based natural wonder S.W. Basics of Brooklyn. S.W. Basics epitomizes the local way of life, making their small batch skin care products with the best organic ingredients from local family farms. We’re in love with their simple, sensitive-skin-ready concoctions that come in adorable glass bottles worthy of any bathroom counter top. With S.W. Basic’s strong connection to their local community, we knew Adina would know just what we were looking for!
We’re giving away one of S.W. Basics lip balm gift sets! These naturally-flavored balms are completely addictive and make great gifts. Gweneth Paltrow even included these all-natural balms in her very own Goop-curated BirchBox! To enter, leave us your comments below and share one of your own favorite local resources!
Your name: Adina Grigore of S.W. Basics of Brooklyn
Your City:Brooklyn, NY
Top natural grocery:The Garden in Greenpoint, Brooklyn, which is right next to our office and gets to see our shining, hungry faces every day.
Best farmers’ market:I’m torn on this because we have two awesome ones right near us! There is one in McCarren Park on Saturdays, where we get our staples. Then on Sundays we go to one in McGolrick Park to get fun treats like jam and bread.
Top outdoor recreation location:Hipster tanning in McCarren park. And I didn’t make that up – it’s a real thing.
Source for Grass-fed beef, free-range chicken, wild fish or the like: the meat hook is pretty amazing and staffed with some fun meat-eaters. they take it really seriously. in cobble hill there’s a place called Shelsky’s Smoked Fish. we’ve only been in a few times but each time the owner very patiently teaches us about fish. we ask really annoying questions like, “What’s that one that looks weird?” and “What’s the easiest one to cook and eat?”.
Best local artisan food source:The Bedford Cheese Shop is like a candy store to me. We always get the stinkiest raw cheeses.
Best restaurant utilizing local resources:Oh, well picking one answer is just impossible. Egg, Roberta’s, Anella, The Farm on Adderley, Paulie Gee’s, Oak Wine Bar, Ella Café, Diner, The Bedford… We’re so spoiled.
Best juice bar:Awakening. I like to order the apple lemonade (apple, lemon, ginger, celery) and the superhero juice (kale, apple, celery, cucumber, carrot) and mix them! They also make a ridiculously good chia pudding.
Best gym/studio:Sapere Studio in Williamsburg. The owner, Claire, is like a fitness wizard. She’s incredibly innovative and it’s all about preventing injury, lengthening your body and feeling good. Plus, she’s hot – and the studio is gorgeous, too!
Favorite local experience living in your city:Artists and Fleas, Brooklyn Flea and Smorgasburg. It is so amazing to me that you can basically get all of your goods from local resources in Brooklyn – furniture, clothing, jewelry, food… it’s all here, being sold by people whose livelihood you are supporting just by getting things you need. What a win-win.
Best local resource unique to your town:Ovenly baked goods and Omilk: I feel badly for anyone who cannot experience them. Of course, our Sprout Skincare is made here in Brooklyn too! We create every product in small, handmade batches and put our names on each bottle made. Our organic, sustainable ingredients are sourced from small New York farms – it doesn’t get any more local than this!
Favorite recipe from local resource: I’ve actually been lucky enough to eat this made by the chef herself, but here is one my favorite recipes, from Food 52:
MARINATED SUNCHOKE AND CARAMELIZED ONION FOCCACIA
- Foccacia Ingredients:
1 half-sheet-pan-size plain foccacia (homemade or store-bought)
2 cups cashew ricotta (recipe below) - dairy lovers can substitute Boursin cheese
1 pound sunchokes, scrubbed clean and sliced thinly into half-moons
4 medium red onions, sliced
1 cup chopped parsley
1/4 cup chopped dill
1/2 cup olive oil
1 lemon, zest and juice
1/4 cup rice wine vinegar
salt and pepper, to taste
Heat 1/4 cup of olive oil and caramelize the onions over medium-low heat until browned and sweet, about 15 minutes. Stir frequently to avoid sticking and add a splash of water if necessary to unstick. Season to taste. (Sometimes I add a tablespoon of agave at the end for extra sweetness.) Transfer to a plate and allow to cool in the refrigerator.
In a large bowl, toss the sunchokes with olive oil, dill, lemon, vinegar, coriander, salt and pepper. Allow to marinate at least 5 minutes.
Spread an even layer of the ricotta on the foccacia. Top with marinated sunchokes, caramelized onions & chopped parsley (in that order). Season with additional salt and pepper, if desired. Cut to desired size and serve chilled.
- Cashew Ricotta Ingredients:
1 pint raw cashews, soaked 3+ hours and rinsed
1 clove garlic, chopped
1 lemon, juiced
2 tablespoons olive oil
1 tablespoon fresh oregano
1/4 teaspoon ground coriander
1 teaspoon sea salt
1 tablespoon nutritional yeast (optional)
Pulse the cashews and garlic together in a food processor until fine.
Add remaining ingredients and pulse to a smooth, white consistency. Add a splash of water or two if necessary to get things moving.
Season to taste with salt and pepper. (Please note: this recipe makes double the ricotta that is called for above. Extra can be stored in the refrigerator for up to 5 days. Freezing not recommended.)