in.gredients

Weekly Specials and Update :: January 21st – 28th

leave a comment »


Weekly Updates from in.gredients Neighborhood Grocer

View this email in your browser



We’re excited to announce that we’ve now got Thirsty Planet beer on tap!  We find their sustainable practices, partnerships with charities, and delicious beer, well, refreshing!  We think you will, too.  Look for their Silverback and other favorites among our rotating selection of Austin craft beers.  

Weekly Specials:

This week we’re throwing a variety of good deals your way, from the versatile savoy cabbage that JBG salvaged from the freeze earlier this year, to Dear Run Land and Cattle Co.’s leaner-than-chicken Longhorn beef steaks.  We’re also highlighting two relatively new offerings in our spice and bulk sections: Gypsy Grove’s delicious Steak and Salmon Rub and gluten free sorghum flour. Take advantage of these deals while they last and have some adventures in the kitchen!

Savoy Cabbage: $2.89/lb (Save $0.40/lb)
Nutritional Yeast: $7.80/lb (Save $1.00/lb)

Sorghum Flour: $1.49/lb (Save $0.30/lb)

Gypsy Dust: $24.64/lb (Save $4.00/lb)

Longhorn Beef: 10% off all steaks

Hoja Santa : $7.99 (Save $1.00)

Hot Tea Month Continues
It’s still National Hot Tea Month!  Come on over and enjoy a discounted pot of Zhi TeaTexas MedicinalsWild Spirit Botanicals, Sri Lankan Ceylon, or Cat Spring native yaupon.  Bring a friend and make an afternoon of it.  Or, get a deal on our adorable tea pots and take the tea party home with you.  

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.  

Live Music On the Porch
Friday, January 24th – 6:30pm
Fog and Bone returns to our porch for another night of pleasant acoustic tunes.  As always, we’ll have local brews and wines on tap as well as plenty of delicious food to fuel your Friday night fun.  


Chinese New Year Tea Ceremony 

with West China Tea Co. 

Saturday, February 1st at 2 pm
Learn Gong Fu Cha (the Chinese art of brewing tea) courtesy of Slow Food Austin.  Get more details and reserve your spot here

in.gredients Souperbowl Party

Sunday, February 2nd at 6 pm
Come watch the game under our new pergola!  We’ll have the flat screen out just for the occasion, plus some food and drink specials, including a tasty in.house chili and, of course, local beers and wines on tap.  

Go Texan, Go Local Workshop
Sunday, February 9th at 6 pm
Our upcoming workshop with Traveling Recipes is full.  If you are already registered, please note that the date has changed to February 9th.  Please email us if you can no longer make it.

Promotions and News:

Trivia Returns!  Thursday, February 6th at 7pm

We know your Thursday night’s just haven’t been the same without Geeks Who Drink Trivia.  Don’t worry, your favorite weeknight activity soon returns.  

Coffee of the Month

Special Snowflake – 3rd Coast

Just because the holidays are behind us doesn’t mean we can’t indulge in a rich and cozy cup of coffee from our friends at Third Coast Coffee.  This blend of Coyona and Sumatra beans will have you delighting in the unique, bold flavors of each cup.  

Community 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!

Soup of the Week

Apple, Carrot, Sweet Potato, and Ginger 

It’s been nice to get a taste of spring this week with highs in the mid-70s and nights well above freezing, but it’ll be another few weeks (months, in some cases) before the warm-weather crops catch up.  In the meantime, it’s another delicious twist on the winter veggie soup! 

Adapted from My Bakers Dozen:

Serves 4

  • 3 Tbsp. olive oil
  • 1 small yellow onion, sliced
  • 1 clove garlic, minced
  • 1/2 tsp of  ginger powder
  • 3 small apples, peeled and sliced
  • 3 cups sliced, peeled carrots (about 1 1/2 pounds)
  • 1 medium sweet potato, peeled and sliced
  • 4 cups vegetable broth
  • 1/4 tsp nutmeg
  • salt and pepper to taste

Directions  

Heat olive oil in a large pot over medium heat.  Add onion, dash of salt, and cook until softened and translucent, about minutes.  Add ginger powder and garlic and cook for one minute, until fragrant.  Add apples, sweet potato and carrots and cook for 3 minutes more.

Turn flame to medium-high and add in broth.  Bring to a boil.  Reduce flame to low and simmer, uncovered,  until apples, sweet potato, and carrots are softened, about 30 minutes.  Remove from heat and let rest for 10 minutes.

Blend the soup in batches in a blender (or with an immersion blender if you have one).  Be sure not to fill the blender more than halfway full or hot soup will explode everywhere.  Also, when blending hot liquids in a blender, leave the blender lid slightly ajar to let some of the steam escape.

Once all the soup is blended, return to the pot.  You can add more vegetable broth if you prefer a thinner consistency.  Taste, and add a dash of fresh ground nutmeg, as well as salt and pepper to taste.  

Serve with a dollop of sour cream and another dash of nutmeg to taste for a creamy, sweet & spicy treat. 

 

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

unsubscribe from this list    update subscription preferences 

This email was sent to *|EMAIL|*

why did I get this?    unsubscribe from this list    update subscription preferences

*|LIST:ADDRESSLINE|*

*|REWARDS|*

Written by Josh Blaine

January 22, 2014 at 11:48 am

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: