What’s better than chocolate? FREE chocolate! This Wednesday we’re doing something we’ve wanted to do for a long while: bringing all of our wonderful chocolate vendors together for a Choco-LOT evening! Tonight, one of our favorite and longest-standing vendors, Good Seed, will be sampling their incredible hemp patties in honor of Hemp History Week, alongside one of our newest vendors, Happy Hemp. Come taste and learn about the wonders of hemp! Lastly, don’t miss this Saturday night’s Porch Session with Rebecca Patek and Melissa Carper from 7-9PM. Happy June!
June is National Iced Tea Month so we’re featuring a different iced tea from Zhi Tea each week this month. Come by and have a tall glass, ay?
Hemp Week Sampling
w/ Good Seed and Happy Hemp
Tuesday, June 3rd, 5-7pm
We’re teaming up with Good Seed and Happy Hemp to honor Hemp History Week. Come by tonight for some delicious samples while chatting with the experts about the wonders of this incredible natural resource.
Wednesday, June 4th, 5-7pm
Get ready for a decadent happy hour with ChocoSutra, Kiskadee Chocolates, Great Bean, and The Chocolate Makers Studio. Free samples of delectable cacao crafts will have you riding a chocolate high right over humpday.
Geeks Who Drink Trivia
Thursday, June 5th at 7pm
Come compete with your friends and neighbors for some coveted prizes (including $25 and $10 store credit for first and second place, respectively). This is a free and open event but please note that the content is not intended for children.
Comedy Night Thursday, June 5th
@ 9pm (after trivia)
Our very own comedy showcase continues! Hosted by Team Member Ben Cholok, the funnies kick off right after trivia at 9 pm. Come hang!
Saturday Night Porch Session
Saturday, June 7th, 7-9pm
If you’ve enjoyed our Friday night Porch Sessions, you’ll surely want to catch this one on Saturday from two of our favorite Austin musicians, Rebecca Patek and Melissa Carper. You might recognize them from The Show and Tellers and The Carper Family, respectively, but you’ll be delighted to hear what they can do just the two of ’em!
Sunset Yoga on the Lawn Monday, June 9th, 7-8pm
Mondays are perfect for a weekly yoga practice, and we’ve got you covered with donation-based yoga on the lawn with #yogatx instructor Lydia Jarjoura and friends. Enjoy the gentle breezes and open skies as you work out your weekend kinks and get ready for the week. Then you can head inside and grab your groceries for the week. Win win!
Sun,June 15th: Father’s (Sun)Dayw/ food specials and yard games
Sat, June 21st: Zilker Park Bug (Eating) Festival w/ Little Herds
Fri, June 27th: Hopper Bar Kickstarter Party w/ Little Herds and World Ento
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.
By now you’ve seen the new products on our shelves, but have you tried them all yet? This week, we’re making it easy to sample some of our new Austin offerings, like these incredible, hand-ground tortilla chips from Paqui. Regularly $3.89, get ’em for just $2.99 this week!
Where there are tortilla chips, there ought to be queso, right? And where there’s queso, there ought to be Austin Slow Burn. Normally $6.99, get it for just $5.99 all this week! Throw this stuff on your stove top or in your microwave for the perfect pre-BBQ dipping snack, or top your favorite food with a dollop to add some heat and heartiness to the dish. Love Austin Slow Burn? Also find their Southwest Pasta Sauce, Salsa Verde, and Habenero Jelly in.store.
We love that Hops and Grain shares our triple-bottom line ethos while making some of the most delicious beer in town. Now, you can always find their beers available in 6-packs in our cooler (including Zoe!), but special this week, get ’em for just $8.99!
We’ve got a wider selection of bottled juices now, including this rich and nutritious Organic Tart Cherry juice from Lakewood Organic. Regularly $5.49, grab a bottle this week for just $4.79.
Promotions and News
The Austin Chronicle: Coverage and Copies
Did you catch the recent article in the Chronicle about “Mixin’ It Up at in.gredients“? Have a look! Speaking of the Austin Chronicle, as of this past Thursday you can grab your weekly copy here!
New! Summer Drink Specials
#WunderMondays mean $1 OFFpints of Wunder-Pilz Kombucha! Recharge and get ready for a productive week with a lovingly-made, small batch kombucha that uses fair trade organic teas and herbs, pure cane sugar and chlorine-free, chloramine-free and fluoride-free water for a crisp, dry and not-too-sweet probiotic beverage. We offer on rotation all four medicinally inspired varieties – Heart, Strength, Energy, and Calm – each with a unique and healthy blend of tea and herbs to get you ready for the week.
Tuesdays just got a lot better with $1 off pints ofThird Coast’s “¡Frios Mio!” Cold Brew Coffee. Made with a carefully crafted blend of their Nicaraguan and Mexican medium roasts then lightly sweetened with pure cane sugar, this is the best way to cool off and kick start all at once. We’re one of the only places in Austin where you can find this gem on tap. Prefer to mix your own or enjoy your cold brew straight? We now offer their ¡Frios Mio! concentrate (unsweetened) in bottles, too.
Coffee of the Month – Redbud Roasters
We were so enamored with last month’s bean from San Marcos roaster, Redbud, that we’re featuring another blend of theirs this month. Come on by to find out just how tasty a good cup of joe can be.
Featured Recipe: One From the Community
Lemony Root Veggie-Kale Salad
This featured recipe comes from one of our customers, who kindly shared this adaptation of a recipe she pulled from allrecipes.com then “vegan-ized it, cut down on the amount of lentils and added beets (yummy earthy sweetness and extra greens).” Enjoy!
From Elyssa Solinger, adapted from allrecipes.com
2 tablespoons olive oil
1 onion, diced
1 carrot, diced
3 cloves garlic, minced
4 thyme sprigs
1/2 teaspoon kosher salt and ground black pepper (to taste)
1/2 teaspoon crushed red pepper flakes, or to taste
1/3 lb green lentils
1 cup (or more to taste) chopped tomato
2-3cups veggie broth (to cover lentils)
1/2 bunch dinosaur kale, stems removed and leaves roughly chopped
3-4 beets with greens (reserve chopped beet greens to trow in with kale)
1 lemon, zested and juiced
Heat olive oil in a skillet over medium heat. Cook and stir onion and carrot in the hot oil until softened, about 4 minutes. Add garlic, thyme sprigs, kosher salt, black pepper, and red pepper flakes; cook and stir to coat, 1 minute.
Stir lentils, tomatoes and their juice, and veggie stock into onion mixture. Cover and simmer until lentils are tender, about 40 minutes.
Meanwhile, roast beets in oven at 375 for 40 minutes. (I always just make little foil pillows to stuff them in, rather than dirtying a pan.) When they are done, carefully chop them into cubes or crescents.
Add beet greens, kale, lemon zest, and lemon juice; cook until kale and greens are wilted, about 5 minutes.
Throw in roasted beets. Season with salt and black pepper.