in.gredients

Weekly Update and Specials :: March 4th – 11th

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Weekly Updates from in.gredients Neighborhood Grocer

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We’re getting pretty excited for our line up of in.sessions out on the porch next week and hope you are, too.  See below for more details on what’s shaping up to be a great few days.  In the meantime, come by and take advantage of our weekly deals, including the much-anticipated return of Pure Luck Farm & Dairy fresh chevre.  Thank goodness those goats have finished “kidding” their young! 

Seasonal Hours
Beginning 3/6, we’ll be open until 11pm on Thursdays, Fridays, and Saturdays.

Weekly Specials:

Morehart Farm is owned and operated by two Cherrywood residents. Their heritage “New Hampshire” hens are laying beautiful (and plentiful!) eggs after a slower winter season.  Come in and grab a dozen – on sale this week for $4.99 – and taste the difference of happy, heritage hens.

Pure Luck Farm and Dairy in Dripping Springs, Texas makes some of the most luxurious goat-milk cheeses around.  The only reason not to fall in love with their cheeses is the inevitability of having to go without it for a few months while the goats nurse their young (aka “kidding”). To celebrate its return, we’re putting their fresh chevre on sale at $9.49/half pound (save $3/lb).  

JBG Organic Beets - $2.49/bunch

One crop that doesn’t mind these cold nights is one of our favorites: beets!  We’ll be saying goodbye to this winter crop before long, so this week we’re offering them up on sale.  Want a really delicious side dish?  Roast ‘em, peel ‘em, and toss them with the Pure Luck Chevre that’s also on sale this week.  Your dinner guests will be talking about your culinary skills for days.  

Nature’s Path “Kidz” Cereal 

This week find all of our kid cereals on sale.  These are organic, gluten free, and delicious.  Channel your inner child and enjoy a bowl in house – we’ll give you a complimentary splash of rich Mill-King milk (or almond/soy, if you prefer) and soon you’ll be drinking that chocolatey, milky goodness just like when you were ten.  

Events:

Send us a message if you’d like to plan an event here – we’re a great spot to host your next happy hour, meeting, or birthday party.  

Geeks Who Drink Trivia

Thursday, March 6th at 7pm

Geeks Who Drink Trivia is back!  Come compete with your friends and neighbors for some coveted prizes (including $25 store credit!).  This is a free and open event but please note that the content is not intended for children.   

Comedy Night
Thursday, March 6th 
@ 9pm (after trivia)

 Team Member Ben Cholok hosts in.gredients’ first ever “Home Grown Comedy” night.  “Locally sourced” talent will perform from 9-11pm, directly following Geeks Who Drink Trivia.  Lighten up after the intensity of the quiz competition (or celebrate your victory) and enjoy some laughs with us.     

Gardener’s Market!
Saturday, March 8th, 9am-12pm

Join us for yet another morning of beautiful seedlings from YardFarm, compost from Joe’s Organics, and Dripping Springs Ollas!  Vendors will be on hand to answer all your questions.  

Live Music on the Porch
Sunday, March 9th, 2-4pm

A musician’s co-op from Bloomington, Indiana - The Grant St. Musicians – is kicking off our week of live music a bit early with a Sunday afternoon set of tunes ranging from Daniel Johnston to Hank Williams.  Whet your appetite for the rest of the week with this relaxed Sunday session on our porch.  

Acoustic porch sessions are back!  Catch bands from all over the world and all over the city for three days of neighborhood music.  We kick things off the evening of Thursday, March 13th, and run all day Friday, and all day Saturday.  Find specifics, including band announcements here.  The icing on the cake?  We’ll have beer and soda floats made with Lick Ice Cream available on Friday and Saturday.  See y’all soon!

Promotions and News:

Coffee (etc.) of the Month

We’re excited to announce a new partnership with Equal Exchange, one of the pioneers in Fair Trade cooperatives that dates back to 1986.  Find their rich “Love Buzz” coffee blend on sale all month, plus look for their emblem elsewhere in our bulk section for the highest quality, small-producer dried fruits and nuts.  We’re especially excited about their dried mango, which has the complex flavor and taste only small-batch harvests and sustainably-grown fruits can bring.  Be on the lookout for their baking cocoa, cashews, and California almonds in the coming weeks and months!  

Recipe of the Week  -  Broccoli Cheddar Soup

When Urban Roots brings us a box of beautiful broccoli from their 2 acres of heaven down on Bolm Road, we just can’t help but turn it into a rich and delicious soup, especially when winter rears its chilly head the way it has this week.  Come enjoy a cup or bowl with us at the shop this week, or take the ingredients home and make a big pot with the following recipe.  Salud!

Adapted from The Pioneer Woman Cooks  

in.gredients

  • 1 whole onion, diced
  • 1 stick butter
  • 1/3 cup Bona Dea GF Flour
  • 3 cups Mill-King 1% Milk
  • 3 cups Mill-King Half and Half
  • 2 quarts water
  • 2 Tbsp. Better Than Bouillon 
  • 4 lbs broccoli
  • 1 pinch nutmeg
  • 2 tsp chipotle powder
  • 3 cups grated cheddar cheese
  • Salt and pepper to taste

Preparation

  1. Melt butter in a pot over medium heat, then add the onions.
  2. Cook the onions for 3 to 4 minutes and then sprinkle the flour over the top.
  3. Stir to combine and cook for 1 minute or so, then pour in milk and half and half.  
  4. Add the nutmeg and chipotle powder, then the broccoli and a dash of salt and lots of black pepper.
  5. Cover and reduce heat to low.  Simmer for 20-30 minutes, or until the broccoli is tender.
  6. Stir in cheese and allow to melt.  
  7. Eat as is or blend with an immersion blender or (carefully) transfer portions to a blender to puree.  
  8. Add broth to desired consistency and serve with a slice of hearty bread.  

Copyright © 2013 in.gredients All rights reserved.

Hours:
Monday thru Saturday 9 am – 10 pm
Sunday 10 am – 10 pm

Happy Hour(s):
Monday-Friday 4-7 pm

Contact Us:
2610 Manor Road, Austin TX 78722
512-275-6357

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Written by Josh Blaine

March 4, 2014 at 4:16 pm

Weekly Specials and Update :: February 25th – March 4th

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Weekly Updates from in.gredients Neighborhood Grocer

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This week we bid February adieu and welcome March aboard!  In Austin, March means a bit of madness and a lot of lovely days.  It means getting into your garden to grow your own food and out into the community to engage with the bustle of spring-time activities.  It means welcoming a plethora of visitors to this fair city of ours.  And, of course, tons of live music, including here at in.gredients (find out more below).  Cheers!

New Community Partner  - Accepting Applications!

It’s almost time to choose our next community partner!  That means now is a great time to nominate your favorite Austin non-profits.  Click the button below to start raising more money and awareness for your favorite ATX cause.    

Community Partner Application
Seasonal Hours
Beginning 3/6, we’ll be open until 11pm on Thursdays, Fridays, and Saturdays.

Weekly Specials:

This week we’re putting our gardening goods on sale because, well, this weather has just been asking for it.  We want this to be the spring that you take your garden to the next level so you can share in the wonders of growing your own food.

 All week we’ll have seeds, transplants, and the amazing water-efficient olla on sale.  Plus, on Saturday we’ll have our first ever “gardener’s market” here at the store where you can fill up on compost and worm castings, and choose from an even larger selection of seedlings. Find out more in our events section below. 

Events:

Send us a message if you’d like to plan an event here – we’re a great spot to host your next happy hour, meeting, or birthday party.  

Wine and Cheese Tasting
Tuesday, February 25th, 6:30pm
Don’t let this liquid sunshine keep you away – our wine and cheese tasting is on! Try four delicious pairings of Antonelli’s Cheese and Pedernales Cellar wine plus La Villa Ranch sausage.  Find out more on our event page here

Geeks Who Drink Trivia

Thursday, February 27th at 7pm

Geeks Who Drink Trivia is back!  Come compete with your friends and neighbors for some coveted prizes (including $25 store credit!).  This is a free and open event but please note that the content is not intended for children.   

Live Music on the Porch
Friday, February 28th at Sundown

Devoted regular and music teacher Erin Davis is celebrating her birthday with in.gredients! She’s pulled together a few neighborhood musicians to lead a good old fashioned sing-a-long and you’re invited.  Maracas will be provided, but feel free to bring your own instruments and join the fun.  

Gardener’s Market!
Saturday, March 1st, 9am-12pm

Join us for our first ever “gardener’s market.”  Fill up on Joe’s Organics compost (bring your own 5 gallon buckets), choose from an enhanced selection of YardFarm seedlings, and talk gardening with your neighbors.    

Sunday Brunch and Shoot
Sunday, March 2nd, 9am-2pm

Want to be famous?  Come hang with us on Sunday when we’ll be taking some photos for our next ad campaign. We’ll make it worth your while with some free coffee and drinks, plus if you get there early enough you can enjoy one of our newest creations: fresh Sunday waffles. 

Other March Happenings…..

  • in.gredients’ first Comedy Night on March 6th (after Trivia)
  • in.sessions 2014 – You won’t have to go far to experience the magic of so much music in one place.  Starting Thursday 3/13, join us as we host an exceptional list of musicians for acoustic in.sessions on the porch. More details and band announcements coming soon!

Promotions and News:

Coffee of the Month

Last month Casa Brasil brewed some delicious pour-over coffee on our porch with a visiting farmer from Brazil.  We were smitten with the results and thus decided to make that morning’s bean – Santa Ines – this month’s featured coffee.  Get it at a special low price just this month at in.gredients.  

Recipe of the Week

Erica’s “Bug Sauce”

In the buzz of last week’s in.sect launch event, Harman of World Ento turned to in.gredients for a simple teriyaki sauce to use in his cricket cooking demo. Erica, a veteran team member and the creative force behind our weekly salads (among other things), sprang into action and pulled together this impromptu “bug sauce.” To say the crowd was impressed and pleased with the results is an understatement.

Well, here’s the recipe, by popular demand!

This isn’t just for sautéing crickets – use it as a marinade or salad dressing, or wherever a recipe calls for a teriyaki-style sauce.  It’ll add a delightfully tangy sweet and sour flavor to just about anything.  

in.gredients

  • 1/4 cup apple cider vinegar
  • 1/4 cup tamari
  • 2 tsp ground giner
  • 1 tsp garlic powder
  • 1/4 tsp coriander
  • 1/2 tsp dried cilantro
  • 1/2 tsp ground black pepper
  • 1 tsp chili flakes
  • 2 tsp turbinado sugar
  • 1/2 cup sesame oil

Preparation

  1. Combine all the ingredients except the oil
  2. Drizzle the sesame oil into the mixture while whisking to emulsify.
  3. Enjoy! On crickets, a salad, chicken, or stir-fry!

Copyright © 2013 in.gredients All rights reserved.

Hours:
Monday thru Saturday 9 am – 10 pm
Sunday 10 am – 10 pm

Happy Hour(s):
Monday-Friday 4-7 pm

Contact Us:
2610 Manor Road, Austin TX 78722
512-275-6357

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Written by Josh Blaine

February 25, 2014 at 3:07 pm

Erica’s Bug Sauce

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Last night we were lucky enough to play host to a crowd of intelligent, motivated, and committed environmentalists with one thing in common: a dedication to the human consumption of bugs. Recently we published a blog post explaining why we are jumping into the world of entomophagy (pun intended). Last night’s inspired and informed guests, curious (and pleasantly surprised!) first-time bug-eaters, and general spirit of collaboration and optimism, affirmed our commitment to this growing movement.

In the buzz of last night’s event preparation, Harman from World Ento turned to in.gredients for a simple teriyaki sauce to use in his cricket cooking demo. Erica, a veteran team member and the creative force behind our weekly salads (among other things), sprang into action and pulled together this impromptu “bug sauce.” To say the crowd was impressed and pleased with the results is an understatement.

Well, here’s the recipe, by popular demand!

Erica’s “Bug Sauce”  IMG_20140218_192824_569

in.gredients

  • 1/4 cup apple cider vinegar
  • 1/4 cup tamari
  • 2 tsp ground giner
  • 1 tsp garlic powder
  • 1/4 tsp coriander
  • 1/2 tsp dried cilantro
  • 1/2 tsp ground black pepper
  • 1 tsp chili flakes
  • 2 tsp turbinado sugar
  • 1/2 cup sesame oil

 

Preparation

  1. Combine all the ingredients except the oil
  2. Drizzle the sesame oil into the mixture while whisking to emulsify.
  3. Enjoy! On crickets, a salad, chicken, or stir-fry!

Written by Josh Blaine

February 19, 2014 at 6:56 pm

Weekly Specials and Update :: February 18th – 25th

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Weekly Updates from in.gredients Neighborhood Grocer

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What a week it’s been!  We’d like to thank everyone who made our Valentine’s Day Singles Mixer and Game Night such a success.  We saw at least a few sparks flying across those tables.  A very special thanks to Tiny Pies, Lick Ice Cream, id Soda, and ChocoSutra for their generous and delicious contributions.  We’re thinking we might not be able to wait a whole year to do beer floats, games, or even a singles mixer again.  Keep your eyes out for all of the above in the near future! 

New Community Partner  - Accepting Applications!

It’s almost time to choose our next community partner!  That means now is a great time to nominate your favorite Austin non-profits.  Click the button below to start raising more money and awareness for your favorite ATX cause.    

Community Partner Application

Weekly Specials:

This gorgeous weather is giving us spring fever, which means we’re feeling generous.  Let’s do our growler fill special this week:  $2 off all growlers of beer!  That’s just 10 bucks on our craft brews and 13 on our premium.  Cheers!

Events:

Send us a message if you’d like to plan an event here – we’re a great spot to host your next happy hour, meeting, or birthday celebration.  

Little Herds Pre-Party and World Ento Product Launch
Tuesday, February 18th, 6:30pm
Tonight’s our big in.sect launch party!  We’ll have Hops and Grain Zoe on tap  (w/ $2 of every pint sold going to Little Herds) and lots of free samples.  Curious why we’re so excited about eating (and selling) crickets? Read our full blog post here and come tonight to see (and taste) for yourself.  Or, get tickets for the main event here.

Geeks Who Drink Trivia

Thursday, February 20th at 7pm

Geeks Who Drink Trivia is back!  Come compete with your friends and neighbors for some coveted prizes (including $25 store credit!).  This is a free and open event but please note that the content is not intended for children.   

Casa Brasil Demo and Tasting
Fri, February 21st, 10:30am-2:30pm
A few weeks back, Casa Brasil came out to our hood to show us how to brew the perfect cup of coffee.  Let’s just say they know what they’re doing and you won’t be disappointed with the results.  Besides, who doesn’t love a free cup of coffee on a Friday?  

Illuminate Austin – Donate!
Saturday, February 22nd, After Dark
We’ve pulled together an IlluminateATX team to walk and raise money for our non-profit partner, SafePlace.  Support the few of us who will be walking this weekend by donating here

Wine and Cheese Tasting
Tuesday, February 25th, 6:30pm
We’re just a week away from our (now highly anticipated) Wine and Cheese event.  Experience four delicious, expert pairings of Antonelli’s Cheese, La Villa Ranch sausage, and Pedernales Cellars wine.  Find updates and details on our Facebook event page here

Promotions and News:

Coffee of the Month

Last month Casa Brasil brewed some delicious pour-over coffee on our porch with a visiting farmer from Brazil.  We were smitten with the results and thus decided to make that morning’s bean – Santa Ines – this month’s featured coffee.  Get it at a special low price just this month at in.gredients.  

Recipe of the Week

Raw Asian Slaw

We can’t get over how incredible last week’s Go Texan, Go Local Culinary Workshop was.  Andi Jo of Traveling Recipes left all of us with so many wonderful cooking tips and recipes that we just can’t help but feature another one of her recipes this week.  

This Asian slaw is the perfect fit for the season’s abundance of cabbage and kale.  Enjoy it as a side salad, main salad, or turn it into an entree by adding brown rice and tofu like a stir-fry.  Happy, healthy eating!  

Adapted from Traveling Recipes

Ingredients (Dressing):

  • 3-4 lemons, juiced and zested
  • 4 Tbs apple cider vinegar
  • 4 Tbs Triple Threat Mustard
  • 3 Tbs onion powder
  • 3 Tbs garlic powder
  • 1 Tbs TX Wildflower honey
  • 1 Tbs ginger powder
  • 1 Tbs red pepper flakes
  • 1 Tsp tarragon
  • 1/3 cup water

Ingredients (Slaw):

  • Green or red cabbage, shredded
  • Curly green cabbage, shredded
  • Yellow onion, shaved
  • Chopped cilantro
  • 1 cup sunflower seeds
  • 1/2 cup sesame seeds

Procedure: 

  1. Prep all veggies.  
  2. Make dressing by combining all dressing ingredients in a bowl and whisk together with hands until fully blended.  
  3. Place shredded cabbage and kale in a large bowl and add dressing.  MASSAGE with “attitude” for 1-2 minutes, coating all veggies.  This soften the fiber and makes it more palatable.  
  4. Toss the salad with the onions, cilantro and seeds.
  5. Place slaw on serving platter and garnish with cilantro.  Be creative!

Copyright © 2013 in.gredients All rights reserved.

Hours:
Monday thru Saturday 9 am – 10 pm
Sunday 10 am – 10 pm

Happy Hour(s):
Monday-Friday 4-7 pm

Contact Us:
2610 Manor Road, Austin TX 78722
512-275-6357

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Written by Josh Blaine

February 18, 2014 at 1:32 pm

Weekly Specials and Update :: February 12th – February 18th

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Weekly Updates from in.gredients Neighborhood Grocer

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Meet the crew from our third “Go Texan, Go Local Culinary Workshop” with Traveling Recipes.  What an inspiring evening we shared on Sunday at the Sustainable Food Center kitchen, where we cooked up six delectable plant-based dishes focusing on seasonal and local ingredients. It’s what building a better local food system is all about.  Find one of the recipes – Beet this Quinoa – featured below.  

New Community Partner  - Accepting Applications!

It’s almost time to choose our next community partner!  That means now is a great time to nominate your favorite Austin non-profits.  Click the button below to start raising more money and awareness for your favorite ATX cause.    

Community Partner Application

Weekly Specials:

This week it’s all about romance (of course).  From adorable handmade brooches and beautiful pressed cards, to the rich and decadent Kiskadee drinking chocolate, we’ve got plenty of tasteful gifts for everyone.

Little Low Valentine’s Cards: $3.50 ea (Save $1.00)

Dear Today Wooden Brooches : $13.00 ea (Save $3.00)

Sir Richards Condoms: 10% off all packs

 

Kiskadee Drinking Chocolate: $8.99/lb (Save $1.00/lb)

 

Great Bean Chocolate Bars : $5.95 ea (Save $1.00)

Events:

Last night’s Wine and Cheese Event was postponed due to weather (if we had a nickel for every time that’s been said this month).  See below for the new date.  

Send us a message if you’d like to plan an event here – we’re a great spot to host your next happy hour, meeting, or birthday celebration.  

Geeks Who Drink Trivia

Thursday, February 13th at 7pm

After a long hiatus (made longer by last week’s weather delay), Geeks Who Drink Trivia returns to Manor Road!  Come compete with your neighbors for some coveted prizes.  This is a free and open event but please note that the content is not intended for children.   

Valentine’s Day Singles Mixer and Game Night
Friday, February 14th at 6:30pm
We had so much fun last year, we had to do it again. With Tiny Pies, Lick Ice Cream, ChocoSutra, and id Soda all represented, you’ll be too happy not to fall in love – we promise.  

Wine and Cheese Tasting
Tuesday, February 25th, 6:30pm
Once again rescheduled due to weather, we’re determined to bring you delicious pairings of Antonelli’s Cheese, La Villa Ranch sausage, and Pedernales Cellars wine.  These pairings will blow your palates away – believe us.  Updates and details here

Little Herds Pre-Party and World Ento Product Launch
Tuesday, February 18th, 6:30pm
When it comes to old ideas resurfacing to solve new problems – i.e. removing unnecessary food packaging – you know we’re in.  And that’s why we’re getting into another new, old idea: eating insects.  Read our full blog post here, attend our launch party next week, or get tickets for the main event here.

Promotions and News:

Partner Spotlight: SafePlace

We believe in supporting our community.  That’s why we donate 5 cents for every container you bring to in.gredients to reuse.  Our current partner is SafePlace, a non-profit dedicated to ending domestic abuse and violence.  Practice zero waste with us and support our community partner!

Recipe of the Week

Beet this Quinoa

We’re still giddy from the energy and excitement of our recent Go Texan, Go Local Culinary Workshop.  Fifteen of us from the community came together to share six inspired recipes from the creative wellspring that is Andi Jo at Traveling Recipes.  This one was one of our favorites.   Enjoy!

Adapted from Traveling Recipes

Ingredients:

  • 2 beets-quartered, boiled & blended
  • ½ c apple cider vinegar
  • 4 cups quinoa, rinsed
  • 7 ¾ cups water
  • 4 garlic cloves, minced
  • 1 apple, diced
  • 1 large onion, diced
  • 3 carrots, diced
  • 1 sprig rosemary, de-stemmed & chopped
  • 1 ½ cups pecans
  • 1 tbs Outer Spice Spicy Blend
  • Pinch salt and cracked pepper

Procedure: 

  1. Rinse quinoa and place in pot with OuterSpice and water. Bring to boil, cover, reduce to simmer and cook for 11~13 minutes.
  2. Place beets in small pot, cover with HOT water and boil until tender (10-15). Remove and drain. Place in blender with 3 tbs of water and blend. Set aside.
  3. While cooking, prep all veggies and the apple.  Place onions in a hot pan and caramelize. (To caramelize, heat pan on high, add onions and allow to brown while stirring. Once all are browned, add a splash of water, stir and repeat for 4 minutes.) Add carrots & garlic after 4 minutes and continue to cook for 5 more minutes. Turn off heat.
  4. When quinoa is ready add sauteed veggies, beet mix, vinegar, pecans and remaining ingredients. Mix thoroughly until all is PINK! Season to taste.
  5. Place in serving bowl and make art! Be creative!!
 

Copyright © 2013 in.gredients All rights reserved.

Hours:
Monday thru Saturday 9 am – 10 pm
Sunday 10 am – 10 pm

Happy Hour(s):
Monday-Friday 4-7 pm

Contact Us:
2610 Manor Road, Austin TX 78722
512-275-6357

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Written by Josh Blaine

February 12, 2014 at 12:53 pm

A Complete(ly) Sustainable Protein?

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We’re all about new ideas.

We’re also into revitalizing old ideas that have gone by the wayside. Eliminating unnecessary food packaging and focusing on locally and sustainably grown foods are good examples of old ideas made new again, and so is this: eating insects.  Entomophagy, as it’s formally known, is a practice dating back thousands of years.  Today, however, Western cultures hardly know the first thing about eating bugs, even though many other culinary traditions (Mexico, Thailand, and China, to name a few) still consume insects with regularity.  As far as we’re concerned, insects are overdue for a resurgence in the West, and we’re not the only ones who think so.

Cricket!Since 2010 when the idea of in.gredients was born, entomophagy has been on our list of creative solutions to environmental and social problems. Only recently, however, did we  connect with two groups here in Austin leading the way in edible insects.  World Ento, founded in Georgia in 2010 and recently re-located to Austin, is setting industry standards for safe, sustainably-raised insects.  Little Herds, an Austin non-profit in its final days of a crowd-funding campaign, is on a mission to educate the public about the merits and joys of eating insects.

What are those merits, you ask? Insects are a highly efficient and nutritious source of protein (complete with all 9 essential amino acids), which makes insects far more viable in a resource-limited future than traditional sources.  To give some context, the resources required to raise one pound of beef can raise nine pounds of crickets.  That’s a significant difference, and one we simply can’t afford to ignore as population growth and resource depletion continue.

So how does one eat insects?  Well, with over 2,000 edible species, the options are almost endless.  Chefs from all over the States, including Austin’s own Sonya Cote, are already incorporating insects into their menus.  Not excited about a whole cricket on the end of your fork?  That’s fine, World Ento makes both cricket and mealworm flours that incorporate safely prepared insect meal into white or whole wheat flour.  From there, the possibilities range from chocolate chip cookies, to pancakes, to just about any recipe involving flour.  It’s a simple way to add a healthy, sustainable protein, and the insect flavor and texture are hardly detectable.

World Ento raises and sells clean, safe-to-eat, and ethically harvested insects (Good Karma Killing, as World Ento calls it, is a freezing process that lulls them into a painless stasis), and soon you’ll be able to find them (as a Chocolate “Chirp” Cookie Mix) at in.gredients!

Want to learn more?  Follow World Ento and Little Herds on Twitter, and come out to our pre-party (for this amazing event) next Tuesday, February 18th.  We’ll have tons of samples and a few of the big names in entomophagy on hand to talk to you in person about this exciting movement.  Hop on board – you won’t want to miss this one.

Written by Josh Blaine

February 12, 2014 at 10:37 am

Weekly Specials and Update :: February 4th – February 11th

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Weekly Updates from in.gredients Neighborhood Grocer

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18 months ago today, we put this simple chalkboard sign out on the sidewalk of 2610 Manor Road and began this amazing ride.  We’ve still got lots to do – as a store, as a community – but we sure are grateful for all that’s come to pass.  Thanks to all those that have supported and encouraged us so far!

Weekly Specials:

This week’s specials are all about the beloved waffle.  If you found yourself checking the social media world this recent drizzly Sunday, you may have seen our “beta brunch” posts featuring some delicious multigrain apple walnut waffles.  We’re preparing to roll out a Sunday brunch menu featuring these and maybe a few other special items.  Keep your eyes peeled in the coming weeks for the full story.  In the meantime, this week’s specials highlight all the ingredients you’d need to make these simple pleasures at home (find the full recipe below).  Enjoy! 

Multigrain Pancake/Waffle Mix: $2.19/lb (Save $0.60/lb)
Bona Dea GF Waffle Mix : $5.09/lb (Save $0.90/lb)
Vital Farms Chicken Eggs: $0.40 ea (Save $0.05 ea)

Non-GMO Canola Oil: $2.39/lb (Save $0.60/lb)

Organic Apples : $2.59/lb (Save $0.30/lb)

Organic Walnuts : $12.99/lb (Save $2.00/lb)

Organic Grade B Maple Syrup : $8.49/lb (Save $2.46/lb)

Events:

February is shaping up to be a busy month at your neighborhood grocer!  Check our events page for the full picture, or send us a message if you’d like to host an event of your own.  

Geeks Who Drink Trivia

Thursday, February 6th at 7pm

After a long hiatus, Geeks Who Drink returns to Manor Road this week!  Come see what all the hype is about and compete with your neighbors for some coveted prizes.  This is a free and open event but please note - the content is not intended for children.   

Live Music on the Porch
Friday, February 7th at 6:30 pm
Some of you may remember our raucus in.session last March with the Whiskey Shivers. Guitarist Horti makes his solo debut on our porch this Friday night.  Come support local music, local breweries (always on tap), and your local grocer.

Go Texan, Go Local Workshop
Sunday, February 9th at 6 pm
Our upcoming workshop with Traveling Recipes is full.  Keep your eye out for our next one in April if you’ve yet to experience the wonder of these fun, delicious, and free events.  

Wine and Cheese Tasting
Tuesday, February 11th, 6:30pm
We love collaborating with our vendors to make delicious and educational events.  Here’s a good one for you: Antonelli’s Cheese and La Villa Ranch quail sausage paired with Pedernales Cellars Wine.  We’ll have four expert pairings just for this event.

Valentine’s Day Singles Mixer and Game Night
Friday, February 14th at 6:30pm
We had so much fun last year, we had to do it again. With Tiny Pies, Lick Ice Cream, Chocosutra, and id Soda all represented, you’ll be too happy not to fall in love – we promise.  

Promotions and News:

Community Partner Spotlight

It’s almost time to choose our next community partner!  That means now is a great time to encourage your favorite Austin non-profits to fill out our partner application.  

SafePlace

We believe in supporting our community.  That’s why we donate 5 cents for every container you bring to in.gredients to reuse.  Our current partner is SafePlace, a non-profit dedicated to ending domestic abuse and violence.  Practice zero waste with us and support our community partner!

Recipe of the Week

Sunday Morning Waffles

This week we put a belgian waffle iron to work on Sunday morning to the delight of a few of our regulars.  Our multigrain pancake and waffle mix combined with Vital Farms eggs and some chopped organic walnuts and apple left ‘em sated and smiling.  With a side of Maple Valley Coop organic grade B syrup, it was near perfection.  Here’s how to make these beauties at home.  
In.gredients
  • 2 cups multigrain waffle/pancake mix
  • 2 Vital Farms pastured, organic chicken eggs
  • 2 Tbs Non-GMO Canola Oil
  • 1 1/2 cups lukewarm water
  • 1/2 cup organic, raw walnuts – chopped
  • 1/2 cup organic fuji or pink lady apple – chopped
  • 2 Tbs Organic Grade B Maple Syrup (plus more for serving!)
Preparation
  1. Combine eggs, canola oil, and water in a bowl and whisk together.  
  2. Add to waffle mix and gently stir, just to combine.  
  3. In separate bowl, combine finely chopped walnuts and apples with maple syrup.  
  4. Pour ~3/4 cup mix onto a pre-heated waffle iron (or fill the mold ~3/4 full)
  5. Sprinkle the apple-walnut mixture to cover the surface.  
  6. Cook until waffles are browned (usually ready when steaming from the sides of the iron). Keep heated in 200F oven until ready to eat.  
  7. Serve with warm maple syrup!
Makes 4-6 large belgian waffles.  

Copyright © 2013 in.gredients All rights reserved.

Hours:
Monday thru Saturday 9 am – 10 pm
Sunday 10 am – 10 pm

Happy Hour(s):
Monday-Friday 4-7 pm

Contact Us:
2610 Manor Road, Austin TX 78722
512-275-6357

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Written by Josh Blaine

February 5, 2014 at 1:10 pm

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