Posts Tagged ‘local food’
Daily Recipe :: Local Caprese Salad
You know what’s delicious? Local heirloom tomatoes. You combine those with local basil (in season now!), mediterranean cheese curds and you’ve got yourself a little bit of heaven. We made these artistic caprese salads yesterday in.house, and then promptly sold out of them (they’re just too beautiful to not eat immediately). Don’t fret, we still have all the in.gredients so you can go home and make some for yourself.
The caprese salad, also known at inslata caprese in Italy, originated from the Isle of Capri in the 1950′s. The traditional salad uses cow’s milk mozzarella, tomatoes and olive oil garnished with oregano and arugula. Other parts of Italy use basil, and while most traditional recipes call for just olive oil, we like the addition of balsamic vinegar.
Go ahead, make some caprese salad, grab a growler of local beer and enjoy this balmy Wednesday evening. Happy eating!
in.house Caprese Salad
From: in.gredients
in.gredients
- 2-3 large Village Farms Heirloom tomatoes
- One container of Mill King mediterranean cheese curds
- Handful of basil, washed and stems removed
- Olive oil
- Balsamic vinegar
- Salt & pepper
Core the tomatoes and slice them about 1/4 inch thick. Drizzle olive oil over the slices and set aside. Layer the tomato on a plate with cheese curds and basil placed in between slices of tomato. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper.
Daily Recipe: Sauteed Sugar Snap Peas
Snap peas are too good to mess with. Which is why we’re giving you the easiest recipe we’ve ever posted.
You don’t mess with perfection.
We got these sugar snap peas from one of our neighbors who lives five houses down from the store, so they’re a hyper local option. Remember that if you have extra produce growing in your garden, stop in and chat with us about selling it in the store, we love keeping things in the neighborhood.
This recipe comes from Ina Garten, the queen of simple and delicious dishes.
Happy eating!
Sauteed Sugar Snap Peas
From: Barefoot Contessa
in.gredients
- 1 1/2 pounds fresh sugar snap peas
- 1 Tbsp good olive oil
- 1 1/2 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- Sea salt, for serving
Remove and discard the stem end and string from each sugar snap pod.
Heat olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3-5 minutes, until the sugar snap peas are crisp/tender.
Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.
Uncle Mike’s Treats from Afar
When someone you know goes on a trip, the first question asked (or what you WANT to ask) when they return is, “so, what did you bring me?” For us, we love when these gifts are food. Give us some salmon from the Northwest or coffee from Hawaii, and we’re happy campers. There is a sense of joy and curiosity that comes with treats from somewhere other than home.
Our mission at in.gredients is to encourage our customers to shop as local and sustainable as possible, which is why 93% of our vendors are found in Texas. We set ourselves apart from other stores by sourcing the majority of our goods locally and seasonally. Think back to the early 1900′s when non-local produce wasn’t readily available. Back then, a crate full of oranges or avocados were considered an exotic gift – something reserved for souvenirs and fancy parties.
Shopping at conventional grocery stores nowadays allows you to get any item, from all over the world, whenever you want. That isn’t how we roll, but that doesn’t mean we don’t like exotic treats as much as the next guy – everything in moderation, as they say. We think indulging in some delectable goodies from another region now and then brings further appreciation for different local cuisine, connects us to the larger global community, and generally adds a little variety to the familiar.
So when “Uncle Mike” comes for a visit, you know he’ll have something special in store for you. Of course, Uncle Mike cares about sustainability as much as we do, so you can be sure he’ll bring treats from businesses and producers we feel good about supporting, and Uncle Mike always tells a good story, so he’ll make sure you know the whos and whys and whats. You can follow Uncle Mike and get updates on what he’s bringing into the store on Twitter.
When you’re feeling like a special treat, stop on by to see what Uncle Mike has brought us at in.gredients. Happy shopping (and happy eating)!
Homegrown Revival & in.gredients: December Pop Up Dinner
We were all at the Homegrown Revival dinner because we love food. This was apparent as the big smiles mingled with the occasional gasps and applause when the food was presented.
Started in Austin, the Homegrown Revival exists to educate, inspire and get people talking about local, farm grown food. Using community building events such as pop up dinners, they gather people together to enjoy a meal prepared by Austin’s own Sonya Cote – owner of the Hillside Farmacy.
These pop up dinners feature all things local. The dinner hosted at in.gredients last night featured produce from Tecolote farm while the meat was hunted and prepared by Tink, the Revival’s outfitter.
When you have a dinner that is sourced from nearby, you get to know its story. Before digging into the plate of heavenly scented duck and deer, we learned exactly where the meat came from, and got to shake hands with the hunter.
We’ve come to the conclusion that local tastes better.
Living in the urban farm hub that is Austin, chef Sonya Cote takes the idea of farm-to-table dining to a whole new level. As a nationally recognized chef, Sonya’s food is breathtaking (in every sense of the word). When you eat one of her creations, you can taste the thought, energy and understanding that went into the dish. I had no idea that a cauliflower gratin could taste that amazing. During the dinner, five courses were served, family style, over two hours. This invited people to meet and share in all things delicious.
Food really does bring people together, and with organizations like the Homegrown Revival you get to discover what local tastes like on a whole new level. With monthly pop-up dinners, as well as a variety of other events, there is always something to look forward to. You can find more information about the organization here, and make sure to follow them on Facebook and Twitter so you can jump on a ticket when the next dinner is announced.
Happy eating!
Daily Recipe: Grace’s Minted Lemonade
A lemonade recipe in December? Seems a little out of season, we realize. However, seeing as it’s supposed to reach 80 degrees today and we got these lemons from one of our neighbor’s backyard, we couldn’t resist.
This weekend one of our Cherrywood neighbors brought in extra lemons that she has growing in her yard. They’re some of the most beautiful lemons we’ve laid our eyes on. They’re the perfect shape, smell and size and they make a wonderful addition to our local produce section.
Because we want to highlight the lemons in all of their glory, we’re offering up a simple minted lemonade. Feel free to reduce (or add) the amount of sugar in the recipe.
We hope you find yourself soaking up some of this December sunshine while sipping freshly squeezed, backyard local lemonade.
Isn’t it wonderful that we live in a neighborhood where people are generous enough to offer up the produce they grow in their backyard? If that isn’t an act of community, we don’t know what is.
Happy drinking!
Grace’s Minted Lemonade
From: The Food Network
in.gredients
- 2 cups sugar
- 6 cups water
- 2 cups fresh lemon juice
- 1/2 cup mint leaves
To make the simple syrup, place two cups sugar and 2 cups water in a saucepan and bring to a boil. Stir until sugar is dissolved and let cool. Place lemon juice in a large pitcher, add remaining 4 cups water and 1 cup of the simply syrup or more to taste. Stir in mint leaves and refrigerate for 1 hour. Serve over ice.
Familiar Faces at in.gredients
For those of you who’ve been to the store, you probably recognize Erica.
It’s hard not to notice her big smile and warm personality. Here since the store opened, Erica is excited and involved in the work she does at in.gredients. Brimming with ideas for the store, Erica is always looking for opportunities to build a community around food. Raised in Texas, she is a hometown girl. As a local east-sider, she walks to and from work every day. She embodies our ethos of keeping things local, growing food in her community garden plot and experimenting with seasonal cooking.
I caught her in the in.gredients kitchen and we chatted about all things food and sustainability.
How did you find out about in.gredients?
I found out about the store through Facebook, and was excited to see that it was going to be down the street from where I live. I volunteered when they were digging the garden beds out front and met everyone involved. From there I got hired on as a team member, and started working right before the store opened. It was neat to see the store empty and be a part of filling it up.
Why is sustainability important to you?
As a single mom with limited funds I am always looking for ways to make my life more sustainable. I want to teach my son Torin about self-sustainability and how it’s possible to live simply and be healthy and happy. We look for ways to be sustainable and build community by growing our own food, going to food swaps and bartering. If there ever was an apocalypse, I want to know I could survive! My ultimate goal is to be able to go to the store and only need five ingredients, growing and making the rest. Right now I am able to get all my food from in.gredients and my garden plot, which means that all my food is within walking distance.
What do you love about working here?
I love how much I’m learning about seasonal eating, and how that improves our diet. I love how shopping here creates a relationship with food, instilling a love of food and a deeper connection with your own body. It’s great to have a tactile experience with the food you eat, especially when you know it came fresh from a nearby farm. I also love that this store creates a space where the east side can take pride and power over their community. Before in.gredients you couldn’t get organic food in this neighborhood without traveling past the highway. I think this is a great venue for people to get back to healthy, local organic food. I also love my co-workers. We all come from different backgrounds but we have the same vision and want to be a part of something big.
What is your favorite recipe of all time?
I would have to say kale chips. Kale is a great go-to green, and making kale chips is fast and easy. Mainly it’s my favorite because it is the way I got my son to eat kale. Now he will even eat it raw!
If you were reincarnated as a vegetable, what would you be?
I would say okra. It’s beautiful and durable. It thrives in harsh conditions, it’s a survivor. It was the vegetable that made the local food system click in my head, southern food (okra, watermelon, collards) are all things that grow well down here. Also, the flowers on it are beautiful. Basically, I am mesmerized by okra.
Whether she’s helping out customers, whipping up salad or re-stocking bins, Erica is a joy to be around. She’s a great person to chat about food with, and don’t be surprised if 30 minutes go by and you’re still talking about amazing recipes you’ve tried.
Come in and meet her for yourself, you’ll be charmed, I’m sure.
Daily Recipe: Beet and Carrot Slaw
On this beautiful sunny morning we wanted to feature some root vegetables. These hearty veggies are colorful and their unique flavors blend together wonderfully in the slaw.
If you don’t feel like making this salad yourself, we will have some for you come lunchtime. Nothing says refreshing like a warm Panini, a side of slaw and some sunshine. All of the veggies featured in this recipe are local, a great salad in preparation for Eat, Drink Local week, happening from December 1-8.
The week starts off with the Urban Farm Bike Tour on Saturday from 9-1. In its 5th year, this self-guided bike tour is a great way to leisurely ride around town and see all of the amazing food-producing gems around Austin. There’s still time to register, so hop to it.
Urban Patchwork Neighborhood Farms will be showing off their lovely garden at in.gredients. Swing by for the raffle and some in.store deals this Saturday.
We will be celebrating the rest of the week by featuring a Local Food Box, full of goodies from nearby farms. Stop in the store to get eggs, butter, pasta, jam and veggies! The box is $38, but if you bring your own, it’s only $35. The box is great as a gift or to share with your family.
We’ll also have some events next week showcasing local Austin food and drinks. Wednesday we will host a Keep the Pint Night with Hops and Grain and Friday we will be showing LOCAL, a documentary featuring the local food movement in Austin. Come out for all things local food next week. You can find more details of the happenings on our Facebook page.
Happy eating (and biking)!
Beet and Carrot Slaw
From My Recipes
- 3 small beets, peeled and coarsely shredded
- 3 large carrots, coarsely shredded
- 1 small fennel bulb, coarsely shredded
- 1.5 cups cabbage, coarsely shredded
- 1 tbsp brown sugar
- 3 tsp sesame seeds, divided
- 3 tbsp canola oil
- 3 tbsp fresh lemon juice
- 2 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 2 tsp sesame oil
- Salt and pepper to taste
Toss first 4 ingredients in a large bowl. Whisk together brown sugar, 2 tsp sesame seeds, and next 6 ingredients in a small bowl until well blended. Add salt and pepper. Pour dressing over vegetables, and toss until well coated. Sprinkle with remaining tsp of sesame seeds.
(image by Antonis Achilleos for My Recipes)
Planning a 100-Mile Thanksgiving Dinner
It’s almost Thanksgiving! By now, the meal planning is probably in full-force and you’re prepping yourself for a few days of serious family time. While out shopping for your holiday dishes, challenge yourself to go local. And if you’re feeling up especially adventurous, consider shooting for a 100-mile Thanksgiving.
A 100-mile Thanksgiving means you’re aiming for all your ingredients to be sourced from within 100 miles of your dinner table. Thanksgiving is a holiday based around seasonal feasting, so it seems like a good idea to shoot for fresh, local food.
If a completely local meal seems daunting, try to source one dish locally, or get your turkey from a local farm. If you’re at a loss of where and what’s available to you, check out Local Harvest, a website where you enter in your zip code and get a map of farms and local food sources nearby.
Live in Austin? The produce available to you will range from kale to poblano peppers. You can stick with traditional dishes, such as honey roasted sweet potatoes, or think outside the box and whip up some jalapeno cranberry corn bread. Being in the height of cold-weather crop season, we’re lucky to have an abundance of produce at our fingertips. Filling your menu with local veggies will not only highlight the local food, it will also up the nutritional value of your dinner.
If you’re shooting for local and can’t find the traditional Thanksgiving foods in your region, consider shaking it up. We all live in a unique landscape with a food history all its own. Perhaps take this Thanksgiving as an opportunity to showcase the foods that symbolize where you live. Check out these unique menu ideas from five regions of the United States.
We also found this fantastic infographic that maps out localizing your Thanksgiving. There are plenty of resources out there to help you plan a local Thanksgiving. Have a fantastic holiday, and happy eating!
We’ve Been Named Austin Chronicle’s Best New Local Business!
What a wonderful thing to wake up to on this Thursday morning.
The reader’s of the Austin Chronicle (AC) have spoken and have selected in.gredients as Austin’s Best New Local Business for 2012. We’re honored (and beyond ecstatic) about being selected, and want to send out a big thank you to our amazing customers, vendors and Austin Chronicle readers who gave us their vote.
We love to be recognized as a place where people can gather around local food. Whether it’s stocking up your pantry and fridge or enjoying local beer (or coffee, or kombucha) on our porch, we’re all about keeping things local.
The Austin Chronicle’s write up about our business made us blush, and we’re tickled at the idea of changing people’s grocery store experience when they head to our store.
“It’s easy to forget that In.gredients is a grocery store. We’re so used to seeing representations of food so spritzed and prepped, dressed and resined, that we sometimes lose the sense that we’ve come to fortify our bodies, hearts, and souls. When confronted with humble bins of foodstuffs – farm-fresh produce, varieties of granola, cocoa-dusted almonds, quinoa – as well as local favorites – Miles of Chocolate, Eastside Pie pizza slices, and pineapple/basil paletas from Mom & Pops – it’s a little jarring (Mason pun intended). If we feel “Grrrrreat!” it’s not due to the ubiquitous presence of some cartoon corporate mascot; it’s because we feel good about filling our jugs with Austin-brewed beer and local honey. And when they threw in a free sprig of basil on our last visit, well, that made us happier than a decoder ring. Therein lies the prize.“
Thanks AC, you can fill up your growlers and mason jars at in.gredients any time.
A big shout out to our vendor’s, Johnson’s Backyard Garden, Baby Zach’s, 512 Brewery and Wunder-Pilz for making the list. We love supporting local vendors like y’all. Congratulations to the other East Side food-based businesses – Blue Dahlia, HOPE farmers market, Eater Austin, and East Side King, we’re lucky to have such an abundance of amazing places to get, talk, and think about food.
To celebrate this awesome title, we want to thank our customers. Bring in your copy of the Austin Chronicle and get a $1 off your favorite beer, or take home a sprig of basil, it is, after all, what makes the people happy.
You – our customers and vendors – make us happy, thanks for all your support and for voting us Austin’s best new local business!
