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May 24, 2013

June is Eat Local month at New Leaf Market! In conjunction with other NCGA member co-ops, New Leaf Market asks our customers to challenge yourselves to increase your consumption of local products for one month. Newbies are asked to incorporate local ingredients into at least three meals a week. Locavores (meaning anyone who eats locally grown or produced foods on a regular basis) are asked the eat 80 percent of their food from local sources.

Grab a brochure while you are at the co-op, or download it here for menu suggestions, a North Florida In-season list, and more information... Read more

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May 20, 2013

By Bridget Welch, LMT

“We’d never consider letting a can opener into our kitchen,” say Justin and Stephana Gaudin, who believe, “the best things in life remain relatively simple.” This is why they produce Ladybird & Friends Hot Sauce in small handcrafted batches in Gulf Breeze, Florida. Each flavor is carefully constructed without preservatives or pre-processed ingredients, producing a product that they are proud to serve and eager to eat.

... Read more

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May 10, 2013

In need of some serious, west coast hop?  You're in luck because we just got Lagunitas back!  Based in Petaluma, CA, Lagunitas Brewing has been churning out wonderful, hoppy, craft beer since the mid 90's.  We hope to see the whole line return, but for now we at least have the staples. Their IPA is bold and strongly hopped. The Dogtown Pale Ale is bitter with notes of citrus. Little Sumpin Sumpin is a pale, filtered wheat ale with a strong hop finish, and Censored is a copper ale with strong malt flavor. Little fun fact here, Censored was originally named The Kronik but the folks who... Read more

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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

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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

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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

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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

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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

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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

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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

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