Sign up for a guided tour of Brooklyn Grange's rooftop farm at the Brooklyn Navy Yard! Spots are limited, and tours leave promptly as scheduled.
Join award-winning band and musical diplomats Silver City Bound at Brooklyn Grange for an intimate night of folk music and storytelling, including performances by singer-songwriter Hannah Read and a surprise headline act from Istanbul, Turkey.
Anastasia Cole Plakias, a Co-Founder of Brooklyn Grange, will walk participants through the different contemporary models of urban agricultural businesses, with a focus on New York City, and present a framework for thinking creatively about opportunities for farming in cities. Taking place in Brooklyn Grange's indoor workshop space at the Brooklyn Navy Yard, Anastasia will cover a range of topics, including: different business entities a budding urban farmer might consider; the various goals, benefits and challenges of urban agriculture; the range of physical models–from aeroponics to aquaponics to soil-based farming–and business structures, and how each one addresses respective goals and challenges; various enterprises for the diversified urban farm, from flowers to bees to mushrooms to events, and more!
As the seasons change and our outdoor plants begin to wane, we look to brightening our indoor spaces with all things green. But indoor gardening can present challenges of its own. In this workshop we will walk you through the basics and get you started on creating your own indoor plant paradise!
As people who spend our days farming we strive to see as little food waste as possible. Simply stated, wasted food is wasted energy. So we look for ways we can cut down, we turn bruised peppers into hot sauce and split tomatoes into sauce. After our big butcher paper dinners, crab and crawfish bodies are added into our compost. As the shells break down, the calcium and other nutrients help enrich the soil. But what about the crops that we simply don't have a market for? The edible weeds and seeds that are found in abundance on our farm but at the end of the day are not harvested because we don't have a buyer. As farmers we are just one part of the equation. We need creative chefs who are looking to solve the same problems we are and are considering the full picture.
Most people find themselves looking for a more "natural" alternative to aches & pains during conception, pregnancy, and birth. Learn which herbs and supplements are safe during this time and how to make tinctures, infused oils, creams, and teas. Midwives Chloë Lubell and Shira Moss will share their passion and knowledge about holistically planning a pregnancy, surviving 10 months of pregnancy, and the postpartum period.
Fall is a beautiful time of year to take in the beauty of the natural world but with shorter days and chilly nights we find ourselves spending more time indoors. Embrace the changing of the seasons by bringing a bit of the outdoors inside. Join sustainable farmer/florist Molly Culver of Molly Oliver Flowers and Urban Farmer Deborah Greig for a hands on floral wreath making workshop using dried flowers! You'll learn how to create a decorative wreath perfect for November home decorating, how to source locally grown flowers, what flowers dry best, and how to dry flowers for optimal quality, color and longevity. Each participant will get to take home their handmade floral wreath. All materials and cozy fall refreshments included.
You cannot overstate the joy or importance of working with a sharp knife. New, well-made knives will stay sharp for a few months but they eventually need re-sharpening. And of course, inexpensive knives will become dull after a few weeks of use. It’s easy to keep all your knives sharp. It’s a great skill to learn and once you do, even budget knives can be sharpened to perform like a high-end chef’s knife.
Come pedal the Sweetcycle – a stationary bike capable of pedal powering an ice cream churn. While pedaling gelato, Kate Zuckerman, pastry chef and owner of the
Sweetcycle, will discuss the science behind ice cream and gelato making: what gels make
the perfect custard; the correct chilling temperatures to minimize ice crystal formation;
the optimal dasher shape and speed to churn the gelato; and the best ratios of cream and
milk for taste and texture.
We're all about veggies on our farm, but when someone talks about BBQ so good you could call it "meat candy," we're hooked. Dan Delaney of Delaney Barbecue (and BrisketTown!) has come as close to perfecting the art of the smoker as any man can. His preoccupation with BBQ has served us all well as, over the years, he's traveled through the homelands of this southern cuisine and brought back to New York City (literally) the smokers and techniques of Texas barbecue.
In this workshop you will gain knowledge and experiment with the time honored art of natural dyeing. Participants will learn about the many plants, roots, berries, minerals, and insects that have been used for thousands of years to create color on cloth. Historical context as well as proper procedure to achieve the most vibrant and long lasting results will be covered. Liz Spencer of The Dogwood Dyer will discuss the innovators and pioneers in the modern day natural dye renaissance and how to work with natural colors in a sustainable, low impact way.
The bitter flavor is well known as an important taste in the herbalist's bag of tricks. Today "Bitters" are once again in vogue, due to mixologists in artisanal bars. Discover why this flavor is a must for your digestive health and creative ways to add this valuable taste into your diet, your home apothecary and even your cocktails. You will learn tasty recipes and taste a variety of inspired blends.
Endless summer days with their long, cool evenings beg for you to stay outside until the sun goes down. Enter sunset yoga at Brooklyn Grange's Brooklyn Navy Yard farm! Join us on the roof every Monday for some fresh air and loosen up with Sarah Schumann of Prospect Heights' Shambhala Yoga and Dance Center
Harvest, filter, jar, and taste the freshest honey in NYC!
Learn the tricks of the hot sauce trade from Brooklyn Grange's head farmer Ben Flanner! Every year we churn out thousands of bottles of Brooklyn Grange hot sauce made from our farm fresh peppers. Now that we've got it down to a science, we're ready to simmer the knowledge down and share it with you!
For NYC Honey Week’s 3rd Annual Solid Gold Supper, we're teaming up with the beekeepers-turned-distillers at Caledonia Spirits, and Chef Arden Lewis of Purslane, the events and catering arm of popular Brooklyn restaurant, Rucola, to present a family style celebration of honey, bees, and the producers who help protect them!
Hear an excerpt from The Farm on the Roof: What Brooklyn Grange Taught Us About Entrepreneurship, Community, and Growing a Sustainable Business, by Brooklyn Grange co-founder and author, Anastasia Cole Plakias.
Bees bees bees! We love them, come see why! Meet our hives and learn the basics of beekeeping in the city.
What's all the buzz about? Bees! Now more than ever, bees are having a moment in the sun for their importance in pollinating the plants that produce our food. As farmers, they've got our vote.
Join City Growers on Sunday, September 11th at the Brooklyn Grange Rooftop Farm to celebrate the changing of seasons, and cheers to our 5th year of teaching young New Yorkers where food comes from and why it matters. Spend an afternoon wandering among sunflowers and enjoying the view of the Manhattan skyline, while snacking on bites created by Chef Camille Becerra, sipping cocktails crafted by Arley Marks (Bev. Director of Honeys), and enjoying an exclusive taste of the City Growers & Morgenstern's Finest Ice Cream collaboration - one of the flavors features papalo grown at the Brooklyn Grange!
This is where it all began folks. Four years ago, when Butcher Paper Dinners were just a sparkle in our eye, rockstar chef Will Horowitz of the East Village's Duck's Eatery signed on to serve up our very first Crab Boil and Butcher Paper Dinner.
Every Monday, loosen up with Sarah Schumann of Prospect Heights’ Shambhala Yoga and Dance Center. Shaped within a 60 minute, all levels asana (yoga postures) practice, the beauty and wisdom of nature will inspire us to slow and find a deeper breath, to root down and rise up, to notice the details and celebrate the expansive. Class will begin with a brief centering, a collection of ourselves in breath and space, and will gently evolve into a flow of movement and meditation. In community, we’ll move, breathe and connect to our inner and outer landscapes.
Imagine flying above the Manhattan skyline, surrounded by six foot tall sunflowers and towering tomato plants. No you're not dreaming, you're doing acro-yoga atop the world's largest rooftop farm!
Ever-popular West Village restaurant Joseph Leonard shares deep roots with Brooklyn Grange - the restaurant's founder Gabriel Stulman went to University of Wisconsin Madison with our head farmer & president Ben Flanner. Tomato Fest is an annual Joseph Leonard tradition, hosted at the restaurant for one week each September when our tomatoes take over their menu. This year, the 6th Annual Tomato Fest will be kicking off with a special dinner at Brooklyn Grange. Like Tomato Fest itself, this dinner will celebrate the season, experienced through the tomato's versatility, various shapes, colors and sizes, and general deliciousness.
Tomato time is one of our favorite times of the year on the farm. Now you can learn a technique to keep these late summer treats around for the rest of the year! While the summer shines, we are going to whip up a batch sweet tomato pepper jam and a savory sungold tomato ketchup. Students will learn the secret to preserving this spreadable embodiment of summer sunshine in no time, and how to can and preserve it so that it lasts long into the winter!