First of Our Kind
Spring has sprung! Pick up for your fresh, local food and enjoy the sunshine.
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| No matter the case, real, unprocessed food is better for you than food that’s been chemically modified. At our store, you won’t need packaging to convince you of what you’re buying. You’ll be buying real ingredients. Learn more | in.gredients is a collaborative effort between business, community, and consumers with the goal of eliminating food-related waste while supporting local businesses and farmers. Learn more | There’s no waste in nature. Waste is a human invention. As good stewards of our environment, our top priority is to reduce the amount of waste we produce and reuse what we have. Learn More |
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Reduce, Reuse, then Recycle |
Daily Recipe :: Cucumber Mint Popsicles
Well, it looks like the heat has arrived. With the next few days getting close to 100 degrees (yikes), it’s officially popsicle weather. You can make popsicles out of most anything, and there some of the easiest treats to make in a snap. All you need is a handful of ingredients and a blender or food processor. Lucky for you, we have a good variety of produce that’ll make for the perfect frozen treat.
Urban Roots just brought us cucumbers that fill all your thirst and hunger needs. With their high water content, cucumbers are a great choice for making popsicles. Combine them with some local mint, a little bit of sugar and you’ve got yourself a healthy, refreshing snack.
Happy eating!
Cucumber Mint Popsicles
From: Prudent Baby
in.gredients
1 peeled and seeded cucumber (you seed a cucumber by cutting it in half and scooping the seeds out with a spoon)
1/2 cup sugar
1/2 cup water
Handful of mint
2 Tbsp lime juice
Start by making your mint simple syrup. In a pot bring 1/2 cup sugar, 1/2 cup water and a handful of muddled mint to a boil. Strain out the mint and let cool. Next, combine all the ingredients (cucumber, mint simple syrup, lime juice) in a blender or food processor until evenly mixed. You can throw in a couple more mint leaves if you feel inspired and want to amp up the flavor.
After everything has been mixed, pour into the molds and freeze. If you don’t have popsicle molds, don’t panic. You can get creative and use your ice cube trays for bite sized popsicles or paper cups and wood sticks. Don’t let anything stop you from making popsicles!
How the World Has Changed in 30 Years
Sometimes all it takes is a little perspective. Lucky for us, the geniuses at NASA, U.S. Geological Survey and Google have partnered up to create a time lapse video that shows how the face of the planet has changed in the last 30 years. Since 1972, eight satellites have orbited the earth capturing images of the earth’s surface. A satellite completes one revolution every 84 minutes, resulting in a vast collection of pixels of what our planet looks like from above.
Using Google earth software, the best and clearest pixels were put together to create this incredible time lapse animation. It’s scary to watch a Kansas-sized section of the Amazon rainforest losing 1/3 of the trees in 30 years. If seeing the glaciers disappear before your eyes isn’t a wake up call, we don’t know what is. As a culture that thrives off of visuals, take a moment and watch this video to see how we’ve changed this beautiful planet of ours.
“If we can’t see how we’re changing, and sometimes damaging our earth, we certainly can’t keep ourselves accountable for it.”
Daily Recipe :: Peach Guacamole
Holy moly, what a beautiful day. This is the kind of weather that convinces people to move to Austin. The sun is shining, there’s a light breeze and it’s the perfect temperature. This is a day for backyard BBQs, freshly squeezed limeade and guacamole. We liked this recipe because it calls for peaches, which adds a sweet twist to the traditional recipe.
Happy eating!
Peach Guacamole
From: Sweet Potato Soul
in.gredients
- 2 large ripe avocados, diced
- 1 large ripe peach, diced
- 1 large tomato, diced
- 2 Tbsp white onion, finely diced
- 1 Tbsp lime juice, fresh
- 1/2 cup cilantro, chopped
- 1/2 tsp sea salt
- 1/4 tsp black pepper, freshly ground
In a large mixing bowl combine avocado, tomato, onion, lime juice, cilantro, salt and pepper. Mash with the back of a fork, and stir to incorporate the ingredients. Mash until the ingredients is creamy but still has a few chunks of avocado. Add the diced peaches and stir well. Enjoy.
Real Food Friday Recipe :: Roasted Broccoli Hummus
Welcome the weekend with hummus.
We think that this dip is the perfect weekend food as you can take it along to potlucks and parties, make a batch and snack on it all weekend or eat it for lunch when you’re feeling lazy. Due to the fact that we like to keep things interesting, we’re offering you a roasted broccoli hummus, something a little unique to your usual choices.
We have some beautiful broccoli from Johnson’s Backyard Garden that’ll make this recipe drool-worthy. This recipe isn’t just unique because of the broccoli, it also calls for water instead of oil, which lowers the calorie count and allows for the flavors of garlic and broccoli to shine through.
Happy eating (and happy weekend!)
Roasted Broccoli Hummus
From: Not Without Salt
- 15 ounces of cooked white beans
- 1/2 pound roasted broccoli
- 6 garlic cloves, roasted (these are roasted with the broccoli, sweet on the outside with a pleasant garlic heat internally)
- 1 Tbs lemon juice
- 1/2 tsp lemon zest
- 1 Tbsp tahini
- Salt
- 1 pound broccoli floret
- 1/4 tsp chili flakes
- 2 Tbsp olive oil
Cook your white beans. Pre-heat your oven to 400 degrees F. Scatter the broccoli across a parchment lined sheet tray. Do not overcrowd the tray as this will cause steaming rather than roasting. Add chili flakes, 2 Tbsp garlic, olive oil and salt. Stir to coat.
Roast 20 minutes or until cooked through with parts of the florets having a nice bit of char. Let cool slightly.
Add all the ingredients to a food processor or blender. Add a little bit of water, 1 Tbsp at a time, to help blend and to achieve desired consistency. Taste and add salt. Season to taste. Can be covered and refrigerated for up to 3 days. Serve with a drizzle of olive oil.
Daily Recipe :: Carrot Cake with Tangy Orange Frosting
We feel like celebrating. It’s almost Mother’s Day (make sure you call your mom!) and we have fantastic events planned this weekend. It looks like this rainy weather might stick around for awhile, so it’s the perfect evening to make a cake. Carrots are still going strong in central Texas, and not only are they perfect for snacking they also make a mean baked good.
This recipe goes one step beyond simple carrot cake with the addition of orange frosting. While a good carrot cake should be able to stand on its own, it’s always nice when you pair it with the perfect frosting. We still have some local citrus, which will be out of season soon, so grab it while you can.
We enjoyed that the author made it slightly healthier by adding goat cheese to the frosting, which is easier to digest than cow’s milk and adds a bit more tang. She also added less sugar and used olive oil instead of butter, which makes for a cake that you feel a little less guilty about eating, right?
Who are we kidding, guilt and delicious (real) food shouldn’t go together.
Happy eating!
Carrot Cake with Tangy Orange Frosting
From: The Kitchn
in.gredients
- 2 1/4 cups unbleached all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3/4 cup olive oil
- 1/4 cup buttermilk
- 2/3 cup brown sugar, lightly packed
- 2/3 cup granulated sugar
- 3 large eggs
- 2 tsp orange zest
- 2 tsp pure vanilla
- 3 cups grated carrots
- 1 cup chopped walnuts
For the frosting:
- 6 ounces cream cheese
- 6 ounces goat cheese
- 2 tsp freshly grated orange zest
- 1 tsp pure vanilla extract
- 3 cups confectioners sugar
- Whole walnuts, to garnish
Preheat the oven to 375°F and place a rack in the center of the oven.
Grease two 8-inch cake pans and line both with a round of parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Using an electric mixer on medium-low, combine the olive oil, buttermilk, sugars, eggs, orange zest and vanilla. Slowly add the dry ingredients to the wet ingredients. With a spoon, fold in the grated carrots and walnuts.
Divide the batter equally between the two pans. Bake for 30-40 minutes, or until a cake tester inserted in the middle comes out clean. Remove the cakes from the oven and allow them to cool on a rack for 10 minutes, then carefully invert them out of the pans, peel off the parchment, and set them right side up to cool completely on the rack.
While the cakes are cooling, prepare the frosting. With an electric mixer on medium-low, combine the cream cheese, goat cheese, orange zest and vanilla. Slowly add the confectioners’ sugar until the frosting reaches desired consistency.
To frost the cake, first spread a small dab of icing on the cake plate. Cut narrow strips of parchment or paper and place them in a grid on the cake plate, leaving the center open. They should be close enough together that the cake layer sits on top of the paper with no part of the diameter exposed directly to the plate.
Using a serrated bread knife, carefully carve off the domed top of one of the layers as evenly as possible. Center this first layer on the plate. Using an offset spatula, apply a “crumb coat”: a thin layer of frosting meant to keep the crumbs down. (Refrigerate the layer at this point if the crumbs are coming up.)
Stir the frosting and place about 1/3 of it over the bottom cake layer. Spread the frosting with the spatula until even and smooth. Make sure that the frosting is thicker around the edges.
Place the second layer on top and apply a crumb coat. Refrigerate. Place about half of the remaining frosting around the sides of the cake, working the frosting around the edges. Spread the remaining frosting across the top of the cake, dipping the spatula in warm water and wiping it off between strokes to keep it warm and clean for a smoother finish.
Remove the strips one at a time, pulling it out in a straight line, parallel to the floor. Garnish the cake with walnuts, herbs, flowers and/or birthday candles.
Daily Recipe :: Peach & Strawberry Popsicles
We just got in some local peaches, the first of the season. The joy of eating your first local peach is some sort of magic. Something as exciting as fresh peaches in May deserves a dish where the peaches are the main attraction. True, we paired them with strawberries in this tasty treat, but it you think peaches are delicious alone, try them with ripe strawberries… heavenly. With the weather heating up, popsicles are the perfect snack to have waiting for you. They’re also extremely easy to make, which results in a winning dessert/snack/treat. Happy eating!
Peach & Strawberry Popsicles
From: Weelicious
in.gredients
- 4 small ripe peaches (or 2 big peaches), pitted
- 1 cup strawberries, stems removed
- 2 Tbsp honey
- 1/2 cup almond milk
Place all of the ingredients in a blender and puree. Pour into popsicle molds and freeze for at least 3 hours. Serve!
