CALLING ALL ARTISTS!
One of the (many) reasons we love our local community is its abundant originality and creativity. With our 3rd Anniversary just around the corner, we thought it’d be fun to crowdsource the design for this year’s party (August 1st – mark your calendars!). Read on for all the details on our first-ever t-shirt (and poster) design contest:
Grand Prize: $50 cash & $50 in.gredients Gift Certificate + Your Design on our Special Edition 3rd Anniversary t-shirt and poster!
Runner Up: $20 in.gredients Gift Certificate + an in.gredients t-shirt
- Submissions open 5/19/2015
- Submit your design by 6/12/2015 at midnight to firstname.lastname@example.org with “Design Contest” in the subject line.
- Finalists will be announced 6/19/2015
- Public voting on the winner will run until 6/29/2015.
- We’ll announce the winner (and runner-up) in early July
- The winning design will be featured at our 8/1/2015 Anniversary Party!
- If you’re a finalist, tell your friends & family to vote for your design online or in.store.
- If you win:
- We will work with you to finalize the design with the event details, vendors, etc.
- You’ll be recognized and honored at our event and across social media.
- When it’s over, you’ll have a little extra cash in your pocket, some in.store credit for your favorite local goods, and lots of street cred.
And that’s it! If you have any questions, feel free to contact us at email@example.com as well. We really look forward to seeing y’all’s designs! Happy drawing!
LOCAL WISDOM FROM COMMUNITY LEADERS IN FARMING, FORAGING, & HOMESTEADING
SUNDAY MAY 31ST FROM 10:00AM – 2:00PM
in.gredients and Go Texan present a day of learning about local food, seasonal eating, and homesteading. Meet experts in the field of agriculture, foraging, and seasonal cooking with hands-on activities and useful tips and tricks to leading a healthier and more sustainable lifestyle. Enjoy live music, free food, and community interactions while building stronger and more personal relationships with Austin’s finest local foodies.
Join us for special presentations and meet and greets with Cat Spring Tea, Texas Farmers Market, JBG Organics, Logro Farms, and Kate Payne’s Hip Girls Guide to Homemaking.
Schedule of Presentations, click on the links below to find out more information about each presenter.
10:30am – 11:00am: Cat Spring Tea
11:15am – 12:00pm: Kate Payne’s Hip Girl’s Guide to Homemaking
12:15pm – 1:00pm: Logro Farms
(times subject to change)
The United States is the world’s largest producer of strawberries, accounting for 29% of global production according to AgMRC, and while our state may have some competition, Texas is definitely not lacking in strawberry pride. Spring is the onset of Texas strawberry season and small towns like Poteet have been supporting and creating a strawberry fan club since 1948, the first Poteet Strawberry Festival. Today, many small towns in and around Poteet are responsible for producing some of the most flavorful and sweet strawberries around, selling locally in order to preserve a fresh and flavorful taste.
Since we’re committed to seasonal eating and local sourcing, you’ll pretty much only find strawberries in our produce section when Texas strawberries are available, so you can imagine how exciting this season is for us. We’ve been known to carry Poteet strawberries, but right now we’re very excited to be sourcing some delicious berries from Fruitful Hill Farm in Bastrop, TX. This small family operation prides themselves in harvesting their berries mere days before delivery, and also chooses not to wash their berries, as this decreases their shelf life and deteriorates flavor. Fruitful Hill Farm practices sustainable agriculture, utilizing organically approved pest control methods only when necessary.
Aside from pies, jams, and salads, a common trick to draw out a strawberry’s natural juices is to macerate your strawberries by adding a touch of sugar and setting aside for 10-15 minutes. If your mouth is already watering, try this overnight breakfast mousse listed on Food 52 and provided by Lisa @ Healthy Nibs and Bits.
⅓ cup oatmeal
⅓ cup unsweetened almond milk
½ cup yogurt
1 tablespoon cocoa powder
½ tablespoon chia seeds
1 teaspoon agave nectar or honey
jar or airtight container
*3 large strawberries, sliced
Except for your strawberries, mix together oatmeal, almond milk, yogurt, cocoa powder, chia seeds, and agave nectar or honey, adding more sweetener to your liking.
Place the mixture into ⅓ of your jar and top with sliced strawberries. Cover this layer with more of your oatmeal mixture and repeat with another layer until the jar is full.
Cover, refrigerate overnight and enjoy the next morning!
*For an additional burst of flavor, you can macerate your strawberries using brown sugar, balsamic vinegar, or balsamic reduction, setting aside before layering into your oatmeal, chocolate mousse.
Now here’s a recipe that you can’t miss! Incorporating both local flavors and seasonal produce, Austin’s chef and owner of Barley Swine and Odd Duck, Bryce Gilmore, recommends grilling baby carrots in order to concentrate their sweet flavors and pairing them with an odd (pun intended) but extremely satisfying brown butter vinaigrette (prepared from cooking butter until brown and pureeing it with almonds and vinegar). Bryce is becoming well known for his numerous awards and nominations, including the James Beard Foundation Award Nominee for Best Chef Southwest in 2013 and 2014. Bryce and his team proudly support local farms and are committed to understanding where all their ingredients are sourced. Food and Wine has featured his expertise with a Grilled Carrot Salad with Brown Vinaigrette, one in which we will gladly borrow! We’ve gone ahead and made a few adjustments based on what we have available in store.
1/2 cup extra-virgin olive oil
2 tablespoons smoked sweet paprika
1 tablespoon ground fennel
1 tablespoon ground coriander
2 garlic cloves, thinly sliced
4 thyme sprigs
1 pound of carrots, halved lengthwise and tops trimmed to 1 inch
Salt and freshly ground pepper
4 tablespoons unsalted butter
2 tablespoons of white wine vinegar mixed with 1 tablespoon of lemon juice
1 tablespoon water
2 tablespoons marcona almonds, plus chopped almonds for garnish
5 ounces baby arugula or spinach
Combine olive oil, paprika, fennel, coriander, garlic and thyme in a bowl, adding the carrots and let sit for two hours.
Preheat a grill pan and remove the carrots from the marinade, seasoning with salt and pepper.
Grill over medium heat for about 6 minutes or until a crispy tenderness. Set aside when completed.
Start your butter in a small skillet. Cook the butter over moderate heat until lightly browned for about 5 minutes. Move the butter and solids into a blender and add vinegar, water and 2 tablespoons of almonds, pureeing until the mixture is smooth. Season with salt and pepper.
Add the vinaigrette and arugula/spinach to the carrots, toss to coat, sprinkle with chopped almonds and serve.