This week’s specials are all about your “Little Sprout.” We’ve seen quite a few of them running around our garden and enjoying our playground these last few beautiful weekends. If you (or your sprout) wished we had something that we don’t currently carry, shoot us a message and we’ll see what we can do – we love hearing from our customers.
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 in.house chili and these delicious in.house BBQ roasted peanuts made with Stellar Gourmet Mesquite BBQ Sauce.
Geeks Who Drink Trivia
Thursday, February 6th at 7pm
Geeks Who Drink is coming back to Manor Road! Come with 5 of your friends and challenge some other neighborhood geeks (who drink) to vie for some coveted prizes. This is a free event open to everyone (though the content is not intended for children).
Go Texan, Go Local Workshop Sunday, February 9th at 6 pm
Our upcoming workshop with Traveling Recipesis 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.
Wine and Cheese Tasting Tuesday, February 11th, 6:30pm
We love collaborating with our vendors to make interesting, delicious, and educational events. Here’s a good one for you: Antonelli’s Cheese paired with Pedernales Cellars Wine. We’ll have four expert pairings exclusively for this event. Don’t miss it!
Promotions and News:
Coffee of the Month
Special Snowflake – 3rd Coast
Stock up on this tasty blend while you still can – its reign as our Coffee of the Month is soon coming to an end. A mix of Coyona and Sumatra beans, this full bodied coffee will have you rejoicing like it’s the holidays all over again.
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.
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!
Salad of the Week
Baby Kale with Crispy Chickpeas
This week’s salad comes from Once Upon a Chef, who calls a good kale salad a “revelation.” We couldn’t agree more. We’ve featured a few kale salads these past few months (i.e. kale season), and we’re happy to keep ’em coming while the season lasts. Enjoy a bowl in.house or make it at home with the recipe below.
1 tablespoonfreshly squeezed lemon juice, from one lemon
3 tablespoonsextra virgin olive oil
1small garlic clove, minced
1/8 teaspoonfreshly ground black pepper
1 small bunch of Baby Kale or a mix of kale and dark greens
1/2 cupshaved Parmigiano-Regianno
Preheat oven to 425° F. Line a baking sheet with aluminum foil.
Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 10-12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.
In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary. Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.