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March 8, 2013

By Billy Lunsford

Just about everyone knows that St. Patrick is the patron saint of Ireland; that the holiday itself is celebrated around the world; that it is wildly popular with Christians (as individuals are allowed to break their Lenten sacrifices for the day) AND secular folks (as it is a perfect excuse to drink your weight in beer); and that you are supposed to wear green. But did you know these fun facts? I assume they are facts seeing as how I got them off the intarwebs.

  • St Patty’s Day is only a legal holiday here in the states in Suffolk County, Massachusetts... Read more
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March 8, 2013

By Bridget Welch, LMT

You have your green outfit all picked out and friends and family invited for a St. Patrick’s Day dinner, but what will you cook?

  • Corned beef is a popular choice for an Irish dinner. If you haven’t left yourself time to prepare it from scratch, it will be featured on the New Leaf Market hot bar Saturday, March 16 beginning at 3 pm.
  • One must-have side is potatoes, which are served with most Irish meals, sometimes prepared in multiple ways. You could start your guests off with a warm potato soup, serve herbed potato wedeges along-side... Read more
Comments: 2
March 8, 2013

By Paul Rutkovsky

Springtime in the panhandle of Florida can be tricky, especially if you want to plant vegetables. Warm season crops, such as beans, tomatoes, squash and corn, can be planted in early March. The second half of March would be a good time to introduce okra, eggplant, cucumbers and peppers. Our weather can be unpredictable. Protect seedlings if a frost or freeze is forecast. For more Florida-specific planting information visit the University of Florida IFAS Extension website which contains detailed planting information... Read more

Comments: 0
March 1, 2013

Summer is here! Okay, so it’s cold right now, but this is Tallahassee. Wait a couple of days and it will be blazing hot again. What is refreshingly satisfying on those hot, hot days? Summer seasonals, and nothing says summer like strawberry lager. Abita makes their Strawberry Harvest by adding real strawberry juice to a crisp, clean lager. Every year we hold our breath until it arrives. Only joking, but we do get excited. Come and get some now. And if you’re deprived enough to have never tasted this beer, we’ll see you at our beer tasting tomorrow, March 2 from 4:30 pm-6 pm, where... Read more

Comments: 0
February 22, 2013

By Joe Childs

For several months New Leaf Market patrons have taken the opportunity to have their nutritional status analyzed through a proprietary scanning technology provided by NuSkin Enterprises. The scanner measures the level of carotenoid antioxidants in skin tissue, an important indicator of the body’s ability to fend off and repair free radical damage that can have serious health consequences. As the local representative, I perform the scans at minimal cost with all proceeds donated to Nourish the Children, a NuSkin initiative to feed malnourished children in underdeveloped... Read more

Comments: 2
February 21, 2013

By Michele Hatton

The fluctuating temperatures can be brutal on our skin. New Leaf’s line of nourishing skin care products can soften those chafed hands and parched lips. The balms, creams, tonics, serums and butters are all there waiting for you to bring your dry winter skin some soothing relief. The New Leaf Market (NLM) Wellness staff spends many hours on your behalf choosing skincare companies whose ingredients are free of pesticides and other harmful products, even if such products do not carry the “certified organic” label, which requires that 95 percent of the ingredients are... Read more

Comments: 1
February 20, 2013

I’m not a big fan of hard cider because it is usually too sweet. If I wanted an alcoholic juice I would just use apple juice as a mixer. That being said, I’m very impressed with a recent addition to our beer case. Imagine the taste and aroma of fresh maple syrup and brown sugar...now think of a clean and crisp apple cider. Woodchuck Spring, their aptly named spring seasonal, will make you think you're sitting in a warm sugarhouse in the Vermont countryside. This handcrafted cider has a delicate sweetness that does not overpower the palate, a smokiness that is reminiscent of yummy bacon (... Read more

Comments: 0
February 7, 2013

By Michele Hatton

Did the holidays serve up an extra half-inch to your waistline? Get back in shape with pickles, a reliable food that entered the human diet 4,000 years ago. These beloved briny snacks contain little or no fat, few calories and are quite easy to make at home.

Almost any vegetables—cucumbers, sugar peas, carrots, cauliflower, shredded cabbage, turnips—can be pickled using either vinegar or a brine (a mixture of salt and water). Brined pickles are fermented, which not only makes them grow sour but causes them to be suffused with the friendly gut bacteria, ... Read more

Comments: 0
January 30, 2013

Vegan but love beer? Wondering why beer, which is made from water, malt, hops and yeast wouldn’t be vegan in the first place? Well, it seems as if some brewers use a thing called isinglass as a clarification agent. Isinglass is made from the bladder of sturgeons and, in some beers, is added after fermentation to help settle the yeast to the bottom of the tank. No need to be worried though, a vast number of breweries do NOT use it. Still worried? Never fear! Here are some vegan friendly beers that we have in the store right now. New Leaf has your vegan back.

Anderson Valley Brewing... Read more

Comments: 0
January 26, 2013

We're making room for new exciting cheeses, which means now's your chance to snag gourmet cheeses at discontinued prices. Cowgirl Creamery Mt. Tam, normally $16.97 each, is now only $9.97. German Tilset and Cantalet are on sale for $9.87 per pound and $8.97 per pound respectively, a savings of $6 per pound. Cave Aged Mimolette is a steal at $12.27 per pound (regularly $20.47 per pound) and P'Tit Basque is reduced to $... Read more

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