free take one
Spring 2019 • Carrots 3 Ways • Power Up Your Breakfast • Featured Artist of the Month: Joe Cowdrey & Maria Renzulli
you’ve gotta try this
Trending now with co-op staff! Chaquoya: New Leaf’s Vegan Chocolate 1235 Apalachee Pkwy Tallahassee, FL 32301 850.942.2557 Open Daily 8 am - 10 pm www.newleafmarket.coop
THANKS TO Managing Editor Asari Fletcher Layout + Design Diane Bass Board of Directors Christina Brown, President Dennis Smith, Vice President Holger Ciupalo, Treasurer Folayan Barnes, Director Natasha Hartsfield, Director Alexandra La Torre, Director Dominique Reed, Director General Manager Ben Goldberg
We would additionally like to thank the loyal members of our co-op!
Cake tastes like heaven and it satisfies my sweet tooth!
Amelia: Simple Mills Cracked Black Pepper
Crackers are divine with guava jelly and a mild cheese. They’re paleo, GF, vegan, soy free, and have less that one gram of sugar! Nom!!
Jesse: I’m not a root beer fan, but Blue Sky
Root Beer has the perfect combination of cane sugar and a sassy amount of sassafras to make my taste buds explode with gleeful delight!
Dawn: I like Follow Your Heart Shredded
Cheddar because it melts! Not only that, it has a great cheesy flavor and texture. Did I mention that it melts?!
Cassidy: Talenti’s Chocolate Chip Cookie Dough Gelato is perfect for when I need a sweet pick-me-up or for my cheat days!
Breonna: Bragg’s Apple Cider Vinegar has
many great uses. I drink a cap full every day for my health.
Michael: Uncle Matt’s Grapefruit Juice is a Florida product and my go-to beverage. Grapefruits often have a bad reputation because of their bitterness, but this drink brings out the best of the grapefruit.
Madelon: Immaculate Baking Cinnamon
Rolls are easy to make (open tube, place on pan, bake), yet still taste homemade. Plus, they look amazing!
Spring Into Spring! AKA Community Health Fair
Saturday, March 2 10am – 1pm Delta Kappa Omega Providence Community Service Center 1908 Highland St. Visit the New Leaf Market Co-op booth at this community health fair.
Daylight Saving Time
Sunday, March 10 Don’t forget to spring ahead one hour! Conley Swarm & Health Fair
Saturday, April 6 9am – 1pm 2400 East Orange Ave.
We will be providing health treats and great information at this health fair. The Conley Swarm and Health Fair will include a 10k, 5k and a 1-mile fun run followed by a community health fair.
North Florida Veg Fest
Saturday, March 9 10am – 1pm Tom Brown Park 501 Easterwood Dr.
We are back at Veg Fest! The North Florida VegFest will feature nationally recognized speakers and authors, vegan cooking demonstrations, ecoand animal-friendly vendors, eco-friendly kids activities, live music performances, and healthy sustainable foods. See you at the Veg Fest!
SportsAbility promotes the quality of life for people of all abilities. This annual festival is a celebration of life that features a resource expo with music, art, dance and other sports and leisure activities and clinics. The FDOA and all its partners bring SportsAbility to you free for participants, families and friends! For more information visit: https://www.fdoa.org/tallahassee
Earth Day
Monday, April 22 Earth Day started in 1970, back when there was no regulation of pollution. Since then, Earth Day has become an annual reminder that we still have work to do, on recycling, cleaning up our toxic industries, as well as not wasting food. Join us for in-store Earth Day activities.
SportsAbility
Thursday, April 11 to Saturday April 13 6pm – 8pm Alfred B. Maclay Gardens State Park 3540 Thomasville Rd The Florida Disabled Outdoors Association (FDOA) is proud to announce the 29th annual SPORTSABILITY to be held on April 11-13.
SU TU WE TH FR SA BRUNCH
10am-2:00pm
5% off 5% off 5% off for Seniors 55+
Supplements & Body Care
Spring 2019
for Seniors 55+
FREE
Wine tasting 5:30pm-6:30pm
5% off
for College Students
www.NewLeafMarket.coop | Natural Times
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Hello Springtime! "We have witnessed several great changes in the past few months and are excited for the direction taken." The first couple months of 2019 have flown by as the Board has gotten underway with executing the strategic policies discussed at our retreat. Our focus has been working closely with the General Manager, Ben, to reinforce the daily operations with the long-term goals of New Leaf. We have witnessed several great changes in the past few months and are excited for the direction taken. One of my favorite changes is the reintroduction of workshops at the Co-op. I’ve missed a few, and thankfully, was able to attend some. If you haven’t had an opportunity to attend one, please do! Christina Brown, President
In April, the Board will reconvene for a mid-year retreat to further discuss and outline strategies to ensure the Co-op is in the best position to serve our owners. We have a great passion for ensuring that we take the due diligence necessary to protect the Co-op. The mini-retreat will prepare the Board for the semi-annual meeting. We’ve decided that the semi-annual meeting is as crucial as our annual meeting, to keep owners abreast of the changes and plans occurring at the Board and management level. As a result, it will occur every year in the Spring. Please look out for more information on the website and social media pages about the date and time for you to attend. Lastly, we are looking for owners interested in joining the Board of Directors. If you are a committed owner, willing to dedicate a few hours each month to serve your Co-op, please reach out to me or another Director for more information. Although this is a tough time for our Co-op, it is the best time to make a difference. Our current Board is more qualified than ever, and I am proud to be part of a talented team. Christina Brown Board President Christina.brown@board.newleafmarket.coop
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Natural Times | New Leaf Market Co-op
Spring 2019
Spring 2019
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Power Up Your Breakfast Rise and shine! Fuel your day with these healthy, high-protein breakfast options.
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Natural Times | The NewNewsletter Leaf MarketofCo-op Lorem Ipsum Your Co+op
Spring 2019 Winter 2018
Kale and Chickpea Mini Frittatas
Peanut Butter Berry Smoothie Bowl
Servings: 12. Prep time: 45 minutes; 15 minutes active.
Servings: 2. Total time: 15 minutes.
12 large egg whites 1 ⁄2 teaspoon salt 1 15-ounce can chickpeas 4 leaves kale, chopped finely 1 large tomato, chopped 1 ⁄4 cup chopped fresh parsley 1 teaspoon dried thyme 1. Heat the oven to 350°F. Line a 12-cup muffin pan with paper liners, or grease with shortening or butter, and set aside. (The egg whites will stick if you don’t line or grease the pan well.) 2. Whisk the egg whites and salt in a medium bowl; reserve. 3. Drain the chickpeas in a wire strainer and place in a large bowl. Add the kale and tomatoes to the chickpeas. Add the parsley and thyme and mix well, then divide mixture between the muffin cups, placing the items loosely so the egg whites can flow around them. Divide the egg whites between the muffin cups, about 1⁄4 cup of egg per muffin. Tap the pan on the counter to settle the ingredients. 4. Bake for 25 to 30 minutes, until the eggs are set and firm. Cool on a rack before refrigerating or freezing in an airtight container or plastic freezer bag.
1 cup plain nonfat Greek yogurt ⁄4 cup peanut butter 1 large frozen banana 1 cup frozen strawberries 2 tablespoons strawberry jam 1
Toppings 2 cups fresh strawberries, sliced 1 cup granola 2 tablespoons chopped roasted peanuts 2 tablespoons chia seeds 1. Place the yogurt, peanut butter, banana, strawberries and jam in a blender, and secure the lid. Puree until smooth. Divide the smoothie between two low, wide bowls and spread mixture evenly. Arrange the sliced strawberries on each bowl, then garnish with the granola, peanuts and chia seeds. Serve immediately.
A bowl so delicious, it’s almost like having ice cream for breakfast — but with nutritious protein and fruit you can feel good about eating.
Bake these low-fat frittatas ahead of time and store them in the fridge. They’re easy to take along as you run out the door on a busy morning!
Reprinted by permission from StrongerTogether.coop. Find these and more great power breakfast recipes at www.strongertogether.coop.
Spring 2019
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Avocado and Egg Brown Rice Bowl Servings: 2. Prep time: 15 minutes.
to the hot pan. Crack each egg into the pan and reduce the heat to medium-low. Cover the pan and let cook for about 2 minutes, until the whites are set and the yolk is jiggly when you shake the pan gently. 2. While the eggs cook, cut the avocado in half lengthwise, and remove the pit. Use a paring knife to slice each avocado half in the shell, then scoop the slices out with a spoon. Fan half of the avocado slices over each bowl of rice, and place a cooked egg on each bowl. Serve with optional garnishes for a hearty breakfast or lunch.
1 1⁄2 cups leftover cooked brown rice 2 teaspoons canola oil or butter 2 large eggs 1 large avocado Optional garnishes: Sliced pickled ginger, kimchi, toasted sesame seeds, sautéed greens or leftover cooked vegetables, shredded cheese, hot sauce 1. Reheat rice gently in a small pan with a few drops of water, or in the microwave. Divide the heated rice between two wide bowls. Heat a cast iron or non-stick sauté pan over medium heat for a minute, then add the oil or butter
For an even heartier breakfast, add sausage, cubed tofu or bacon crumbles to this whole-grain dish. 8
Natural Times | New Leaf Market Co-op
Spring 2019
Peanut Butter Pancakes Servings: 4 (12 pancakes). Prep time: 30 minutes.
the vanilla, until smooth. Stir the egg mixture into the flour mixture, just until combined. 3. Preheat a griddle or a large non-stick or cast iron skillet over medium heat. When hot, brush lightly with oil. Use a 1⁄4 cup measure to scoop portions of batter into the pan, leaving space between the rounds of batter. As the pancakes start to form bubbles on top, reduce the heat to medium-low. Cook for about 2 minutes on the first side, until the edges look cooked and the top is bubbled. Carefully flip each cake and cook for about 2 minutes longer. Transfer to a large, heavy platter and place in the oven as you finish the remaining pancakes. 4. Before serving, combine the remaining peanut butter, coconut oil, remaining 1⁄4 cup of milk and maple syrup and stir over low heat just until warmed and pourable. Stack three pancakes, top with the peanut butter sauce and add sliced or whole fruit.
1 cup whole-wheat pastry flour 1 tablespoon sugar ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 large egg ½ cup creamy peanut butter, divided ½ cup nonfat Greek yogurt 1 ¼ cup milk or almond milk, divided 1 teaspoon vanilla 3 tablespoons maple syrup 1 teaspoon coconut oil Bananas, grapes, strawberries or lightly sweetened cranberries 1. Heat the oven to 200°F, to keep the pancakes warm while you finish cooking. 2. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt, and whisk to mix well. In a medium bowl, combine the egg, 1⁄4 cup peanut butter, and yogurt and stir to a smooth paste. Whisk in a cup of the milk gradually, then
Spring 2019
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A Letter From New Leaf's Team By Madelon Givens, New Leaf Market Co-op Front End Manager & Ownership Services Coordinator
When people think of co-ops, they think of a store that’s super environmentally friendly. When New Leaf formed its Green Team in September of 2018, we realized that we weren’t as green as we could be. You see, it’s really hard to reduce your waste in the grocery business. We have limited control of the waste that comes to us via packaging and shipping. We try to avoid it, but it’s often impossible. It’s also pretty expensive to purchase environmentally friendly supplies. So, a few of us employees put our minds together and thought about the small changes we could make that would help us reduce our waste impact as a store. You may have noticed a few minor changes already in effect, such as the manual pump soap and manual-feed paper towels. Switching these out in our bathrooms prevents us from throwing away 145 lbs of batteries (used for automatic dispensers) a year! This results in an annual savings of around $2000. We also replaced hand sanitizer wipes in our lobby with hand sanitizer gel. The wipes created a LOT of waste and staff often complained about chasing down used
runaway wipes in our parking lot. By switching to gel we are diverting around 500 lbs a year from the landfill. We’ll also be using less plastic by opting to refill a re-purposed beer growler with sanitizer instead of opening a new plastic bottle every time one runs out. Plus, we’ll be saving over $1000 per year! To encourage customers to use reusable bags instead of paper ones, we now have a Community Bag Loan barrel in the front of the store. Grab a bag if you forgot your own or leave your unwanted reusable bags for someone else to use. In true community spirit, the Community Bag Loan barrel was given to us by Proof Brewing Co. This allows us to give a second life to their unneeded shipping container. If you need something bigger than a bag, we put cardboard boxes in our lobby for customers to take for their groceries or projects at home. If you’re trying to avoid paper bag usage while shopping, we have plenty of options. Earlier this year we began introducing specialized recycling programs. We have a Secure The Call cell phone donation barrel where you can donate your old cell phones to be redistributed to people in need of 911 access. By our exit door we have a giant box for collecting used printer ink cartridges—once it’s full it’ll be sent out for recycling. Have old glasses sitting around (readers, prescription, or sunglasses)? Hand them to a cashier who will add it to our collection that gets sent out every year to the Alaffia foundation. They give glasses to people in Togo, where glasses are too expensive for most to be able to afford. Don’t forget our Free Library, where you can donate your old books to the community. These projects aren’t all we’re doing—we know we have a lot of room for improvement. Next, we’ve got our sights set on our plastic usage in the deli (straws!), reducing our receipt usage (Opt-outs? E-receipts? We’re not sure yet!), and eliminating plastic bags from our fresh departments. Do you have any thoughts on how we can be greener? Leave us a comment card the next time you visit!
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Spring 2019
Photo by Maddi Bazzocco on Unsplash
In The Bulk Section Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and more at www.strongertogether.coop.
More and more shoppers are being enticed into the bulk aisles of their food stores—and for good reason! Buying in bulk is great for your budget (buy just the amount you need, at the best prices) and the environment, since there's less packaging required. With the opportunity to see and smell a product outside the package before you buy, it’s a fun way to shop too. Start by stocking up on staples: the bulk section is full of great buys for your pantry, like beans, nuts, cereals, flours, and grains. You can take advantage of the bulk section to purchase small amounts of nut butters (many stores even offer the option to grind your own), pastas, and teas and coffees to try, before committing to large quantities. Whatever your recipe, herbs and spices can be bought in just the amount you need for a fraction of the price of whole jars. It makes it easy and cheap to explore new cuisines that call for small amounts of herbs and spices you don't stock in your pantry. Besides being more cost-effective, buying bulk allows you to experiment with new foods. Bring home just enough quinoa for one meal, for example, or enough currants to substitute for raisins in your oatmeal one morning, and then come back for more when you know it's a winner. No section of your co-op is more fun to browse! If you're new to bulk buying, don't be shy; co-op staff will be happy to help you get started with weighing and marking your items.
Spring 2019
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New Leaf Market Co-op Community Art Wall
Featured Artist of the Month: Joe Cowdrey We are also proud to offer wall space in our Deli Seating area to local artists to display their artwork in a public space. Get to know our March artist — Joe Crowdrey Can you tell us about the process of making your work?
My process varies depending on what kind of work I am trying to do. For my studio pieces (which I will be displaying), I usually focus on one idea for some time. This idea is usually inspired by some outdoor activity or adventure, but dreams play a big role in inspiration as well. I usually do quite a few pencil sketches to figure out the compositional elements of a piece, and sometimes I’ll do a few smaller paintings to decide on what kind of colors to use. Finally, I’ll take all these ideas and combine them on a large canvas to complete the work. Sometimes I go straight to the large canvas if I have a concrete idea of what I want to do, but that is a rare occurrence. What visual references do you draw upon in your work?
I really love to include water in most of my paintings. The fact that it is always changing, always moving, and always comes out differently is very 12
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beautiful. It is one of the hardest aspects of landscape painting to “get right,” But I enjoy the challenge and I am always surprised by the outcome. Water is also one of the most important elements of our planet, a necessity to life, and I feel a very strong connection to it. Why do you love what you do?
I love to paint because of the freedom that it gives. The ability to do something in a unique way that represents my personality, and the freedom to do that however I feel is really cool. I feel I can express my moods and emotions through painting better than I can with words. It is also a challenge to stay inspired and continue to grow as an artist, and I like to challenge myself whenever I can. Finally, I like that I can take what I see on my explorations and adventures, and share that with others through my unique perspective. If I can aid someone in seeing the world differently and developing a stronger connection with nature and our planet, I think I am accomplishing my purpose as an artist! View more of Joe’s art on his Instagram page @so_it_joes. If you would like to purchase Joe’s featured artwork, please contact the artist directly by emailing him at sightsofsounds@gmail.com.
New Leaf Market Co-op Community Art Wall
Featured Artist of the Month: Maria Renzulli Get to know our April artist — Maria Renzulli Maria was around 8 years old when she first thought about becoming a photographer. She wanted to photograph the Italian Market Area of Philadelphia while growing up. The faces of the vendors selling fish and vegetables behind the streetlined stands fascinated her. While in her 20’s, she started shooting with B&W film, which she developed and printed in her home-based darkroom. With the birth of digital photography, she then transitioned into color photography. The world became her palette. All Maria’s photos are taken with natural light and without the use of a tripod. It is only a little over a year ago that she considered herself an artist. Maria is known to some in the art world as an eclectic photographer, because she photographs whatever catches her eye. Since she has no formal training in art or photography, being involved in the Tallahassee art scene has challenged her natural creativity. Maria’s color photography has taken a new creative direction by digitally converting some of her photos either into B&W or sketches. Tallahassee and the gulf coast area have a rich history,
which inspires and influences a large part of her photographs. Maria says, “Beauty can be found in the formation of the clouds in the sky, the birds along the coast, the design of a building, a fisherman pulling in his catch of the day, sponges drying on a boat, beauty is in the eye of the beholder. We just need to open our eyes because beauty is all around us.” If you would like to purchase Maria’s featured artwork, please contact the artist directly by emailing her at mrenzulli5@ gmail.com. To read Joe's and Maria’s artist statement's and view more of their pieces, please visit our Deli seating area in March and April.
If you’d like to be our next featured artist or if your would like to reserve space in our seating area, please email afletcher@ newleafmarket.coop
Spring 2019
www.NewLeafMarket.coop | Natural Times
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Carrots Ways Fresh always the best and in April, we are highlighting carrots! Carrots are known for being good for general eye health because they are high in beta-carotene. Carrots are also a good source for vitamin C, vitamin K, dietary fiber and potassium. This delicious and nutritious versatile veggie can be enjoyed with almost any dish. Let’s celebrate carrots with 3 ways to incorporate carrots into your meal! Roasted Pears & Carrots Serves 4. Total Time: 25 minutes (5 active)
4 carrots, peeled (optional), halved and cut into sticks 2 pears, halved, cored and cut into small wedges 1 tablespoon olive oil Pinch of salt and pepper, more to taste if desired 2 tablespoons balsamic vinegar
Serving Suggestion Turn this dish into a more grown-up side or salad for entertaining by adding some crumbled blue cheese and/ or toasted walnuts! Recipe by Molly Herrmann, chef and co-owner of Tastebud Catering and Kitchen in the Market., also available at StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.
1. Preheat oven to 400˚F. 2. Line a baking sheet with aluminum foil. Place pears and carrots on baking sheet and drizzle them with olive oil and a splash or two of balsamic vinegar. Season with salt and pepper and toss to coat thoroughly. Spread evenly into a single layer on baking sheet. 3. Roast in oven until carrots are still firm and pears are tender, about 20 minutes, turning once halfway through cooking. Serve warm or at room temperature.
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Natural Times | New Leaf Market Co-op
strongertogether.coop
Carrot Cookies Serves: 10. Total Time: 60 minutes
Kids will love making and eating these fun and healthy carrot cookies! Cookies ¼ cup whole-wheat flour 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ¾ teaspoon baking soda ¼ teaspoon salt ½ cup applesauce ½ cup and 2 tablespoons honey 1 egg ½ teaspoon vanilla extract 1 cup shredded carrots 1 cup rolled oats
Spring 2019
Frosting 8 ounces low-fat cream cheese ¼ cup honey 1 teaspoon vanilla extract 1 tablespoon carrot juice 1 teaspoon liquid chlorophyll ½ cup shredded carrots (optional)
Moroccan Carrot Radish Salad Serves: 3. Total Time: 15 minutes
1. Preheat the oven to 375. Grease two baking sheets. 2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt. In a large bowl, mix together the applesauce, honey, egg, and vanilla. Add the 1 cup carrots, oats, and flour mixture to the large bowl. Mix well. 3. Put a spoonful of batter on the baking sheet. Shape the batter into a long triangle for the carrot. Shape leaves from the batter at the end of the carrot. Flatten the cookie. Make more carrot-shaped cookies with the remaining batter. Bake 14 minutes. Let cool. 4. To make the frosting, mix the cream cheese, honey, and vanilla together in a bowl. Divide the mixture into two bowls. Put 3/4th of the mixture into one bowl and 1/4th of the mixture into the other bowl. Add the carrot juice to the bowl with 3/4th of the cream cheese mixture. Add the liquid chlorophyll to the other bowl. Stir both bowls. 5. Put the green frosting in a plastic bag. Cut off the corner of the bag. Frost the leaves. Put the orange frosting in a plastic bag. Cut off the corner of the bag. Frost the carrots. Optional: top the orange frosting with the 1/2 cup shredded carrots. 6. Chill the cookies for 10 minutes.
Shredded salads are quick and easy, when you use the food processor. In this one, the peppery kick of radishes and sweet crunch of carrots are enhanced with the tangy lemon dressing. Sort the radish leaves, discarding any wilted ones, and chop the good ones to toss with the salad. 4 large carrots 4 large red radishes Radish leaves, chopped, or spinach 3 tablespoons fresh lemon juice 1 tablespoon honey ½ teaspoon cumin ½ teaspoon cinnamon ½ teaspoon salt 2 tablespoons extra virgin olive oil ¼ cup toasted pumpkin seeds ¼ cup toasted, unsalted peanuts (optional) 2 ounces crumbled feta cheese 1. Grate the carrots and radishes coarsely. 2. Wash and sort the radish leaves, and chop or julienne. Put them in a bowl. 3. In a small bowl, whisk the lemon juice and cumin, cinnamon, and salt. 4. Whisk in the olive oil gradually. Pour the dressing over the carrots and toss to mix. 5. Just before serving, add the pumpkin seeds, peanuts, and feta cheese, and toss. Recipe by Robin Asbell, also available at StrongerTogether.coop. Find more
Recipe by Mighty Media, also available at StrongerTogether.coop. Find more
recipes and information about your food and where it comes from at www.
recipes and information about your food and where it comes from at www.
strongertogether.coop.
strongertogether.coop. Spring 2019
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Everyone can shop at New Leaf Market Co-op, and anyone can become an owner.
Join more than 12,000 of your friends and neighbors in owning New Leaf Market Co-op. Although you don’t have to be an owner to shop, we think the benefits of ownership are pretty great. Get owner coupons and discounts, keep more money in our community, and invest in a business that will always be locally-owned. Join us!
Why Join? • Benefits starting with only $25 investment. • Receive new owner bonus coupons when you join. • Save 10% off on all case purchases. • Receive your share of the profits during profitable years with patronage dividends. • Shape the future of your co-op by attending the Annual Meeting and participating in focus groups and surveys. • Vote in our annual Board of Directors elections or run for an open seat on the board. • Enjoy BIG discounts four times a year and Owner Deals sales. Stock up to save!
How it Works • Join in-store or online. • Receive Owner Deals sales and discounts after first equity payment of $25. Remaining $75 is paid in annual installments of $25. • Receive new owner packet bonus coupons. • Provide your owner information to your cashier on each shopping trip to track your patronage. • Fully invested owners receive patronage rebate proportional to the amount you spent at the Co-op during profitable years.
Community Benefits • Create a vibrant local economy that puts people before profits and keeps profits within the community. • Share the knowledge about health, nutrition, local farmers, and great food with newsletters from New Leaf Market Co-op.
e r o t s in y p o dc r on a p h u o a c p e u v i k s c u i l P c x e s i for th
• Support local producers while enjoying more than 900 fresh, healthy, and sustainable food items and other products.
Ready to Own New Leaf Market Co-op?
Sign up with any cashier during your next shopping trip, or apply online at www.newleafmarket.coop.
