The Parkway District • 1235 Apalachee Parkway • Open Daily 8am - 10pm • 850.942.2557

Blog

May 10, 2013

By Gretchen Hein

Growing up, I loved the onset of spring and the summer that followed. I also dreaded their arrival. While friends were outdoor running and playing, watery, itchy eyes, a runny nose and non-stop sneezing fits left me feeling lethargic.The alternative was drugs that left me feeling dry, spacey and lifeless. Pharmaceuticals have come a long way since the days of my childhood, but in my late teens I was able to turn things around by making changes to my lifestyle, diet, and by adding a few supplements. I began a meditation practice, reduced my consumption of animal and... Read more

Comments: 0
May 1, 2013

Something fairly new to our cheese case is a whole line of California cheeses made by the Rumiano family. Tasty, varied, and always on sale, these all-natural cheeses have a laundry list of bragging rights to their name. The cows are grass fed, there are no artificial hormones or pesticides, the organic milk comes from local farms, the cheeses are ACS award winners, they produce the world’s first Non-GMO Project verified cheeses, and to top it all off, they each contain 0g of lactose per serving! Their website says the following about this family of cheese makers:

“Rumiano Cheese... Read more

Comments: 0
April 29, 2013

By Crystal Wakoa

Deviled eggs are a standard favorite for any potluck or picnic—easy to make and scarfed up gleefully by kids and adults alike. The traditional recipe calls for mixing the yolks of 12 hard-boiled eggs with 1/2-cup mayonnaise, 2 tablespoons mustard (Dijon or yellow), juice of one lemon, salt and pepper, and a little paprika. The amounts of any of the above ingredients can be varied, depending on how creamy, tangy or spicy you prefer your deviled eggs. Your fellow potluckers will devour them any way you make them.

Variations are fun and are limited only by the... Read more

Comments: 0
April 11, 2013

By Michele Hatton

The increasingly popular chia seed is gaining notoriety throughout the developed world. In fact, at New Leaf Market, demand is so high the store has trouble keeping them in stock. These tiny oval seeds come from the desert plant, Salvia hispanica, which belongs to the mint family. Their origins stretch back to the ancient Mayans and Aztec, who according to some sources, grew them as a staple crop, like maize, and used them in rituals, as athletic boosters, and for basic nutrition. Today, chia plants are grown commercially primarily in Mexico and parts of... Read more

Comments: 0
April 11, 2013

Paul Rutkovsky

Soy is a subtropical plant, native to Southeast Asia and currently a popular protein alternative to meat, especially among vegetarians. People have been eating soy for at least 5,000 years. Approximately 900 years ago, during the Chou dynasty in China, fermentation was introduced, which allowed for easier digestion in forms such as Tempeh, miso, natto and tamari soy sauce. It is believed tofu was invented in China around the 2nd century and introduced to the United States many centuries later, during World War II. The U. S. now produces over 50 percent of... Read more

Comments: 0
April 5, 2013

Meet the newest additions to our gourmet cheese case: Montazzio and Little Miss Piggy! Both hail from Flat Creek Lodge in Swainsboro, Georgia, located just a few miles outside our 200-mile local perimeter. In their own words, “Our dairy and farm work to maintain respectful interaction with the local ecology.... Moreover, our dairy is home to an all-Jersey herd, which allows us to produce exceptional quality cheeses. Jersey milk is generally accepted as being the best milk in the world, which leads to the best cheese. Additionally, since we repeatedly use the same milk from only our cows,... Read more

Comments: 2
March 29, 2013

By Michele Hatton

“Use it, love it, need it, or get rid of it!,” advises Jenny Druda, professional home organizer. Her seminars at New Leaf Market sometimes pack in audiences counting 50 or more. Druda says of her own habits, “I am ruthless when it comes to getting rid of stuff. When I clean out, it makes me feel younger, and freer, like I’m living in the present.”

As spring opens dogwood buds and honeybees waggle with anticipation, what better time to create your own beginnings? A thorough spring-cleaning means examining your "stuff" and making some hard decisions.

... Read more

Comments: 0
March 29, 2013

Welcome back, Terrapin! For some time now we have had very little Terrapin in our beer case, but no longer!  We are bringing it back and doing so with a multitude of styles and flavors. Right now we have not only the year-round Hopsecutioner IPA, but also two of their Sessionable Seasonals: MooHoo and Hop Karma. MooHoo is a delicious take on a milk stout. The brewers use cocoa nibs and shells from Olive and Sinclair Chocolate Company to give the beer a sweet, chocolate flavor similar to its namesake. Hop Karma is a head-on collision between a hoppy west coast IPA and a complex malty brown... Read more

Comments: 0
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
Comments: 0
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

Pages

Subscribe to Blog

2014 Business of the Year2014 Locally Owned Business of the Year