Weekly Specials and Update :: January 28th – February 4th

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Weekly Updates from in.gredients Neighborhood Grocer

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Weekly Specials:

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. 

“Little Sprout” Onesies: $15.00 (Save $3.00)
Baby Booty Salve: $9.99 (Save $2.00)

Kids’ Sunscreen: $8.98 (Save $1.00)

Jack ‘n Jill Toothpaste : $6.09 (Save $0.90)

Animal Cookies : $4.19/lb (Save $0.80/lb)

Lifefactory Toddler  Water Bottles : $11.95 (Save $3.00)

Hot Tea Month
It’s the last week of 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.  Or, get a deal on our adorable tea pots and take the tea party home with you.  


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.  

Chinese New Year Tea Ceremony 

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

in.gredients Superbowl 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 chili and these delicious 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 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.

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 or make it at home with the recipe below.  

For the Roasted Chickpeas

  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

For the Salad

  • 1 tablespoon freshly squeezed lemon juice, from one lemon
  • 3 tablespoons extra virgin olive oil
  • 1 small garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • small bunch of Baby Kale or a mix of kale and dark greens
  • 1/2 cup shaved Parmigiano-Regianno


  1. Preheat oven to 425° F. Line a baking sheet with aluminum foil.
  2. 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.
  3. 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.

Copyright © 2013 in.gredients All rights reserved.

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

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Written by Josh Blaine

January 28, 2014 at 5:11 pm

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