Tuesday, December 11, 2012

Top 10 Time Zappers!


Top 10 Time Zapping Habits to Break

November 20, 2012
By 
In an age where we have finally raised our consciousness about where we spend our money, aided by pocket apps, budget tools (Mint; my daughter’s favorite), and financial professionals, it stands fair to question why the same assistance hasn’t emerged to track our time.
Well I am here to get things started…
The greatest time-eroding activities are probably less obvious to us than we realize.  Are we breaking our time down into micro, observable, and manageable slots? Are we loading these slots with objective, measurable, and achievable steps towards our broader goals; broader picture?
I propose that our most time-zapping habits to break are not what we DO, but what we are NOT doing.
So, what is it that we are not doing…
  1. Not writing down your short to-do’s, keeping the list clogging your brain
  2. Not putting a monthly/weekly plan in place
  3. Not meshing your multiple calendars into one
  4. Not setting a regular time each week to establish or refine your weekly plan
  5. Not creating scheduled appointments with yourself for all priority tasks
  6. Not being direct when asking for appointments. (for example just giving hints and hoping others receive your hints)
  7. Not quantifying how much time you spend on key important business-building actions
  8. Not making time to set up a system to follow up with your contacts
  9. Not taking time off where you are completely removed from your business
  10. Not leaving white space each day in your planner or calendar for unexpected events, meetings, or requests that you must deal with
To get on top of your top time zapping habits to break, identify 2-3 actions you will commit to weekly for improvement.

Big Thanks to Barb Girson! You can find this article, along with others just as wonderful, here.

Thursday, November 22, 2012

Black Friday



OPEN FRIDAY: 11:00am-6:00pm

Leafy Greens Gift Cards are available!


Buy Local-It matters.


OPEN SATURDAY: 9:00am-4:00pm





Saturday, November 10, 2012

Spicy Sweet Potato-Quinoa Salad


This sweet potato and quinoa salad recipe is a high protein-low in fat, and slammin' with spicy and sweet flavor! This salad recipe makes a great Thanksgiving side dish!
One cup cooked quinoa has 11g protein, sweet potatoes have 5g per cup and 12g of combined fiber per one cup!











Spicy Sweet Potato-Quinoa Salad

1 cup Quinoa, uncooked
2 cups vegetable broth or water
1 sweet potato, baked and diced
1 red bell pepper, diced
2 tbsp olive oil
1/4 tsp cayenne pepper
2 tbsp lemon juice
salt and pepper to taste

Preparation:

Simmer the quinoa in the vegetable broth about 10 to 15 minutes, or until water is gone and quinoa is light and fluffy when stirred. Remove from heat and allow to cool.
Toss together the quinoa, sweet potato and bell pepper in a large bowl.
In a separate small bowl, whisk together the lemon juice, olive oil and cayenne pepper. Gently toss this dressing with the quinoa. Season with a generous amount of salt and pepper.
Bon Apetit and Happy Thanksgiving!

Thursday, November 1, 2012

Women in Business at Mill Street Market


Each of the women at the Mill Street Market, 3937 Broadway, at the intersection of Broadway and Columbus Street followed different paths to become businesses owners.
Yet, as they mark October as National Women's Small Business Month, all four encourage other women to take the plunge into owning a business.
“Don't be afraid to do it,” said Jolene Engelman, owner of Country Hearth Primitives.
Engelman took her own advice five years ago after a career at Nationwide Insurance.
When her job was outsourced after 27 years, she and her husband, Dave, opened a 500-square foot store selling antiques and country and primitive furniture and accessories.
They started out small, she said, because they were “afraid to take the plunge.”They kept outgrowing their spaces, and this summer they moved, for the fourth time, into a 3,800-square foot space in Mill Street Market.
In July, Chris Carney opened Leafy Greens Local Food and Market, a natural foods store on the southwest side of the building. Engelman and Carney joined Tonya Moore of Red Letter Journals scrapbooking superstore and Mandy Thompson of Hair Gallery and Day Spa, in building owned by Karen Dover.
“I think we're all pretty proud of the fact that we're all four women business owners in a business that's owned by a woman,” Engelman said. For Carney, opening Leafy Greens was a longtime dream. “I told my husband if somebody opened a health food store in Grove City before I did, I would divorce him,” she quipped. “So we're still happily married.”
To mark Women's Small Business Month, the U.S. Small Business Administration is hosting a series of weekly Web chats throughout October. The series will address issues such as putting together a business plan and finding capital.
The women of Mill Street Market have advice for potential business owners based on their own experiences. All four women cited support from their families as a key ingredient to their success. But finding a work-family balance can be difficult, they said. And the stagnant economy has been a challenge for all but Carney, who finds that rainy weather has the greatest effect on foot traffic in her store.
Thompson counts “staying strong through a rough economy” as one of her biggest accomplishments.
“Obviously, we're a luxury,” she said. When people slash spending, highlights and manicures may not make the cut. The same goes for scrapbooking and antiquing.
“When the gas prices go up, we know the business is going to take a hit,” Engelman said. Moore also worries about the Internet's effect on small businesses like hers. “Think about the people that have rent and utilities and overhead,” she said, “and try to support your local businesses.”
Moore was a part-time employee at Red Letter Journals until she took over the business two years ago from Dover.
“I know this sounds stupid,” she said, “but when I paid my first sales tax, I felt like, 'Wow.' ”Learning to be assertive was a challenge at first, Moore said. She benefited from the advice of two mentors: Dover and Brenda Abram, who ran the store when Dover owned it and continues to work there under Moore.
She encourages other women starting out to find a mentor and to take advantages of programs that help women with business plans and other aspects.
Starting Leafy Greens came with a steep learning curve for Carney, who's had to learn what to stock – and how much people will buy.“I ordered 5 million bags of frozen edamame,” she said. “And nobody wants recycle toilet paper. Trust me.” Carney's idea for Leafy Greens began in an Appalachian childhood spent searching the woods for herbs, weeds and mushrooms with her great grandmother. She calls herself “a nurse by trade, an herbalist by upbringing.”
As the mother of five boys and a daughter, Carney often would hear other parents talk about going to Trader Joe's or Whole Foods Market, and she saw a need for a whole and natural foods store in Grove City.
Moore, meanwhile, caters to the local schools with her personalized merchandise, and she counts the classes her store offers to those in the MRDD (Mental Retardation and Developmental Disabilities) population as one of her accomplishments.
“For me, it's about being a part of the community, even though I don't live here,” said Moore, a former special education teacher who commutes each day from Pickerington.
Engelman is proud that her business keeps growing. “When we started, it was just us,” she said. Now, the store has about 20 vendors, most of whom are local women. Thompson has learned that having employees who share her goals and work as a team makes a big difference. “Try to keep drama to a minimum,” she advises other potential business owners.
The four women of Mill Street Market have talked about coming together to mark Women's Small Business Month in some way. In the meantime, they encourage more people to check out the Town Center in general and their unique ventures in particular. Thompson found that her business benefited from this summer's Browsing Broadway events. Engelman would love to see busloads of tourists spend the day eating and shopping in the Town Center.
“I wouldn't want to live anywhere else,” Carney said.
Grove City is good for business, especially for women, said Grove City Town Center Executive Director Andy Furr. Furr said more than 20 businesses are owned by women in the Town Center area of Grove City making women business owners a powerful influence in the area.
For further information about the Town Center, contact Furr at 614-539-8762.

Sunday, October 28, 2012

Pie Pumpkins are for More Than Pies!

I'm a Freak for Fall. Plain and simple. Other than leaves, what is the iconic symbol of Fall? You are absolutely correct: Pumpkins. Unfortunately, they are overlooked as a Fall meal staple, because of the seasonal type-casting for pies and Jack o' Lanterns.



So, in this entry, I offer these 2 wonderfully easy recipes of respect for the lone orange lovelies-Pumpkins. You can find most of the ingredients at Leafy Greens!

Vegetarian Cheese-Stuffing Pie Pumpkin



Warm, cheesy garlic bread stuffed and roasted in a sweet pie pumkin. Need I say more? Enjoy this mouth-watering pumpkin dinner on a chilly fall night!

Ingredients

• 1 pie-pumpkin (Found at Leafy Greens $1.99)
• 8 oz cheddar cheese (or, a combination of your favorites) grated
 • one 12-14 inch baguette, or hard bread of choice
• 1 Tbsp butter (Found at Leafy Greens)
• 1 Tbsp Taste by Design Garlic Oil (Found at Leafy Greens)
• 1 large shallot, minced
• 3 clove of garlic, minced
• 1/8 cup fresh sage, chopped (half, if using dried herb)
• 1/8 cup rosemary, chopped (half, if using dried herb)
• 2 1/2 - 3 cups vegetable stock (as vegetarian option), preferably homemade
• Salt and pepper to taste

Directions:
 Preheat oven to 350 F.
Cut off the top of the pumpkin and remove the seeds and strings.
 Heat butter and olive oil on low.
Add shallot, garlic, and sage, and cook until sage goes brown and crispy.
Add rosemary and cook, stirring, for another minute or two.
Cut the baguette into to 1 1/2 in. pieces.

Place a layer of bread, cheese and shallot-herb mixture in the bottom. Then, layer with more bread, more cheese, and more shallots and herbs, repeating until everything is used up and the pumpkin is full.
Squish it down to compress the bread and cheese as much as possible.
Then pour stock over it until the bread and cheese is well-saturated. Replace the pumpkin lid.
Bake at 350 F for 2 to 2 1/2 hours.
You want the pumpkin flesh soft, but not mushy, and you want to take it out of the oven before the structure collapses.
Scoop out the pumpkin flesh from the sides to serve.
Serve with a green salad on the side. Makes 4 servings.

 I couldn't resist sharing this down-home comfort-food recipe. LOVE!



NOT a Vegetarian Stuffed Pie Pumpkin
Ingredients: 

• 1-Pie Pumpkin (Found at Leafy Greens $1.99)
• 1 lb. Natural Osage Beef ground beef (Leafy Greens freezer)
• 1/2 lb. Darby Creek Pork sausage (Leafy Greens freezer)
• 1/2 cup chopped onion
• 1 cup chopped celery
 • 1 Hemmergarn Farms Free-range egg, slightly beaten (Leafy Greens refrigerator)
• 1/2 cup water
• 1/2 cup bread or cracker crumbs*
• 1 tsp Keystone Beef Stock (Found at Leafy Greens)
• 1 tsp each of parsley, sage rosemary and thyme (singing optional)
• 3 Tbsp Taste By Design Basil Oil (Found at Leafy Greens)

Directions:
 Preheat oven to 350 degrees F
Clean your pumpkin, washing the outside and scooping out the seeds. Salt the interior of pumpkin.
Keep the top; you’ll use it as a cover during cooking.
Brown the ground meat with the onion and celery; drain and cool slightly.
Mix in the egg, water, beef stock, herbs and oil Salt & pepper to taste.  
Stuff the pumpkin with the meat mixture and replace the top.
Place on a cookie sheet or in a shallow pan and bake at 350 degrees F for 1 1/2-2 hours, or until you can easily pierce the pumpkin with a fork.
Slice and serve

For a finishing touch, drizzle some Shagbark Hickory Syrup (Found at Leafy Greens) over it. Delish!

*For gluten free options, you can crumb: 1/2 cup Mary’s Gone Crackers gluten free crackers of choice Or 1/2 cup Eban Bakery gluten free bread of choice (Both found at Leafy Greens)

Bon Appétit!

Saturday, October 27, 2012

Feedback, Please!

Email form powered by 123ContactForm.com | Report abuse

Monday, October 8, 2012

Honey, Our Allergy Hero!


The evil King Ragweed.
Allergies are miserable, and Ragweed is King Antecedent of them all. His seasonal rule begins every year on, or around August 15th and ends late September or early October. Don’t discount His Heinous' power! His pollen can travel over a hundred miles and stays afloat in the air well into October and early November. You may not see Ragwood lurking around, but the minions “Leaf Mold” and “Mold Spore” do his  evil bidding and perform their dastardly damage through the end of November!




Knight Honey. (*wish*)




Luckily, we can call on Nature’s Knight of the Realm, Honey! 




Relief from our allergies can come from local honey. 
How, pray tell, does this work? 
I’m glad you asked!

Honey acts like an immunization. Your hay fever allergies are caused by pollen in your local area. Bees collect pollen from local plants, and small amounts of it are transferred to their honey. As you ingest local honey, you receive local pollen in small amounts. This, in turn, works like a series of allergy shots; slowly building up your tolerance to the allergen, and decreasing your allergy symptoms.

Raw honey vs. Pasteurized is the question! Many farmers gently warm harvested honey in order to get it easily into jars. Temperatures below 115F do not affect honey’s natural enzymes and beneficial attributes.  We can destroy the very things we need from honey by adding it to hot drinks! The most effective way to take honey is by ingesting 2-3 teaspoons daily for a few months before and through pollen season.

So, Knight Honey destroyed the evil King Ragweed and his evil minions “Leaf Mold” and “Mold Spore.”  And, everyone lived happily ever after…


Note: Raw honey should not be feed to children under the age of one. Honey normally cannot support bacteria, but one bacterium that can survive and is usually benign, C. botulinum, can be dangerous to infants. By the age of one, the immune system of most infants is developed enough to resist the bacteria.

Saturday, October 6, 2012

Top 10 Things that say "Fall"

1. Crispy-cool air scented with wild colored leaves.
2. Zipped up hoodies and no more flip-flops.
3. Pumpkins and Cornstalks decorating Kroger.
4. Hot Pumpkin Spice coffee. Cream and Sugar, please.
5. Honeycrisp Apples. Anytime. Anywhere.
6. Scarlet and Gray. Everywhere.
7. Hearing the Grove City Marching Band practice off in the distance.
8. Piles of leaves along the curb, begging me to drive through them!
9. Warm socks.
10. October 26, 2012. Fall back, say good-bye to daylight savings time and enjoy an extra hour of sleep!

Thursday, September 13, 2012

Grove City Arts in the Alley

I'm a BandGeek. I gave birth to BandGeeks.

I am the one who believes a football game is only there to allow the marching band to play.

I. Love. The. Band.

Which brings me to Arts in the Alley this weekend in the Town Center of Grove City, Ohio: THE PARADE!

Grove City High School Marching Band will be marching along with all the floats from community businesses and organizations. Did I mention the Grove City Marching Band? ;)

In honor of the Parade, Leafy Greens will be serving up hot coffee: "A Go-Buck(s) A Cup!" 
8:00am-10:00am

Saturday AND Sunday will be super-fun at the store!

Vendors will be here, sampling their delicious products.
We'll have gift baskets and door prizes!

The bluegrass band, Wood, Strings and Friends will play in the 

parking lot of Mill Street Market on Saturday, after the parade and 

again on Sunday, around 12:30pm

Enjoy Food, Fun and Music with us!




Tuesday, September 4, 2012

Weight Loss Top Ten Things to Do!

I love "Top 10" lists. They're short, sweet and to the point. Here's my Top 10 things to do in order to get the biggest bang your butt...I mean bust...NO, I mean buck!

1. Drink water. (divide body weight in half, drink that many ounces daily.)

I'm working on this by drinking high quality water that offers more nutrition than regular tap, spring or other store bought waters. I really like Function: Water. It recharges your cells, hydrates your body and keeps your muscles and nervous system working properly with electrolyte-infused vapor-distilled water.



2. Eat small, frequent meals to balance blood sugar and energy levels.

Much to my chagrin, potato chips (organic or otherwise) are NOT considered small meals. I am a crunchy-salty snacker, so that tidbit of bad news took the wind out of my sails. Then, I found Food Should Taste Good Blue Corn Tortilla Chips. They are gluten-free chips that feature a variety of grains like quinoa, blue corn, brown rice and oats as well as flax, sunflower and seseame seeds. Yummy!



 3. Eat a rainbow every day. The colors of the foods we eat are vital. The darker the veggie, the more nutrients it has, is the general rule.

For me, this is where raw juicing comes into play. I juice a cornucopia of veggies and fruits for a delicious pick-me-up of nutrient dense goodness. I was inspired by the documentary, "Fat, Sick and Nearly Dead." If you haven't seen it, you can watch it here.




4. Aid your digestive system by eating living foods with naturally-occurring enzymes, like yogurt, apples, papayas and pineapples.

I carry NOW Food's 8-Billion Acidophilus and Bifidus. It is on my list to try, because I've had several people come into the store and encourage me to take them on a regular basis. I will definitely put it on my list!




5. Eat high-fiber foods, such as grains, beans, seeds, nuts and berries.

There are times when I have to grab it and growl when it comes to eating! That's why I'm thankful for quick, healthy "grab-its" like KIND Plus Bar. I eat the Cranberry Almond plus Antioxidants bar. So good!




6. Eat a variety of organic fruits and vegetables daily. All colors.

At Leafy Greens, we sell LOCAL natural and organic fruits and veggies. My goal is to offer as much produce and as many products from Ohio as possible.



7. Eat a variety of healthy fats, such as avocados, nuts, seeds, flax, olive and grapeseed oils.

Avocado-how do I love thee? Let me count the ways! But, for sake of time, I'll share only one: Cut an avocado in half and remove the pit. Score the fruit criss-cross in small squares. Sprinkle with sea salt and scoop the bite size squares out with a spoon and enjoy! (Hands-down, my favorite way to eat avocado!)



8. Eat high quality protein foods, such as grains, beans, seeds, nuts, organic eggs, organic dairy and soy cheeses, fish from deep, cold water (salmon, halibut, tuna).

If you're anything like me, you are more busy than not. One easy way of getting protein from beans and keeping MAJOR cooking to a minimum is to make them ahead of time. On Sunday, make a big pot of beans. Use them throughout the week for your dinner recipes. You can find some great recipes here.



9. Drink teas that aid in digestion, such as peppermint, red clover, burdock, milk thistle or green tea.

I am a HUGE proponent for herbal teas and remedies. Leafy Greens has a wide variety of bulk herbs and teas to choose from. We sell it by the ounce, so you don't have to buy a large quantity, only to find out you can't stand it! There is another tea that is known for it's excellent digestive qualities. In fact it's touted as breaking down fat more efficiently and aiding in weight loss. It  is Pu-Erh Tea. Leafy Greens carries several brands and flavors.




10. Breathe deeply every day and find a form of exercise that you enjoy and do it on a regular basis.

If you can do only one thing; deep breathe! It's the quickest, easiest and most effective way to reduce stress. And, you immediately feel better! Try it!



Join me at Leafy Greens and Be Well in 2012!!




Friday, August 24, 2012

Watermelon, Watermelon!


Slurping down a sloppy-sweet slice of watermelon is the perfect end of summer pastime. Who doesn't love a good watermelon toss or seed-spitting contest? Being the oldest in my family, I was expert at beaning (rather, seeding) my little brother and sister during watermelon season! However, I never participated in the toss. I viewed it as unnecessary cruelty.

The big question during this lovely time of year is, How do you pick the perfect watermelon? Contrary to popular belief, thumping is the least effective way to determine ripeness. I know what you're thinking: "Blasphemy!"

Don't blame me. I'm just the messenger, and a recovering melon thumper.

Now, you ask, "What to do? Whaaaat toooo doooo?!"

I have the answer in three easy steps. I like to call it "Melonistics."

1. Look at the melon. It should be firm, symmetrical and damage-free. Minor scratches are fine, just keep an eye out for major bruises and scarring. A good, thick rind is what protects the summery-luscious contents inside!



2. Pick it up. The ripest melons have the most water-hence, WATERmelon. And, water weighs approximately 7 pounds per gallon, so your watermelon should be heavier than it looks.



3. Turn it over and check out it's underside. A ripe watermelon should have a creamy yellow bottom. This is called the "ground spot" that comes from lounging in the garden soaking up the sunshine. White and greenish are NOT creamy yellow! This is a sign your watermelon was picked too soon and may not be as ripe as it should be.


If, after these three easy steps, you insist on thumping your melon like a bongo drum. 
You go right ahead!!







Thursday, August 23, 2012

New Stuff-Yay!


Here are some of the new products 
available at Leafy Greens:

Vegenaise, Grapeseed Oil
Aweslim!
Teeccino
7-Keto supplement
Annie Chun's Seaweed Snacks
Butternut Squash and Potato Ravioli
Ohio Bison Farms 
Osage Natural Beef
Fannin Farms Pork
Namaste GF Bread Mix
Colloidal Silver
Snowville Creamery
Local Eggs

Friday, August 10, 2012

When I grow up...


In the second grade at Saint Joseph's Lutheran School, I was given construction paper, material scraps, cotton balls, feathers and glue in order to describe my desired career choice. Once finished, all the children would have the opportunity to share their artwork and dreams with the rest of the class.

The task was done, and one by one, the dutiful little children came before the class and shared:

Policeman
Fireman
Nurse
Doctor
Teacher
Fireman
Teacher
Nurse
Ziegfield Follies Girl
Teacher
Fireman
Nurse
Policeman
Veterinarian
Doctor

Guess who got a note sent home?

What does this have to do with opening a business? Moxie. You gotta have it! Because, it takes moxie to face a challenge, risk failure and say, "If I'm gonna do this right-I'm gonna have to do it BIG!" 

Do I ever get nervous? Stressed? Yup. Do I ever wake up in the middle of the night thinking about what I need to do, or what I didn't do, or how the money isn't adding up? Yup. Do I walk into my store in the morning with a cup of coffee, glad to be there-EVERY MORNING?

Yup.

Monday, August 6, 2012

Leafy Greens Top 10 Greens List


Leafy Greens: Top 10 List


To encourage you to toss a few more greens into your menu, here is Leafy Greens Top 10 list of leafy green goodness! 


10. Iceberg Lettuce:  It’s green and goes “crunch.” That’s all I’m giving iceberg lettuce, unless you add spinach, then I may break down and call it a salad.


9. Cabbage:   Cooked, shredded, stir-fried or fermented: no matter how you cook it up, you’ll still get gas. However, this lowly, cruciferous workhorse is packed with vitamin C and is a great source of cancer-fighting compounds.


8. Red and Green Leaf Romaine Lettuce: What’s green and fits on a sub? Romaine is a great transition lettuce for those who can’t go cold-turkey from iceberg.  Plus, it’s the perfect size for the perfect sub sandwich! Tell me there isn’t a “Plan.” Leaf lettuce has a softer touch, but a healthier punch, knocking romaine and iceberg out with Vitamin A and folates.  These leafy contenders come in at 10 calories per cup, sans the drenching of creamy goodness.


7. Broccoli: Why yes, it is a leafy green vegetable. This sneaky stalk of leafiness is rich in vitamin C, vitamin A, potassium, and folate. And, you still get gas! It’s a deal. Americans eat about 6 pounds of it a year, most of which is eaten with equal parts of melted cheese. Don’t judge.

6. Mustard Greens:  Stands out as the Belle of the Southern Greens Ball. Her scalloped edges, red and green dresses bring spark and spice to the plate. Add a little vinegar or lemon juice to soften her spicy step, but still allow the nutritional high-kick! Mustard Greens provide a significant amount of Protein, Thiamin, Riboflavin, Niacin, Iron and Magnesium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Vitamin B6, Folate, Calcium, Phosphorus, Potassium, Copper and Manganese. Cooked mustard greens have 10 calories in one-half cup (Without the ham hock).


5. Spinach: 20 calories per serving; packed with vitamins A and C, as well as folate. Popeye knew what he was doing! The question revolving around our dear spinach is whether or not it is more nutritious cooked than raw. The answer is, yes. Heat reduces the greens’ oxalate content, freeing up its dietary calcium. Simply rinse the spinach, and quickly steam it in the remaining water. I do not believe warm bacon dressing counts as cooking. But, a girl can dream…


4. Swiss Chard: This is my husband’s love language. With lovely red stems, slender stalks, and highlighted leaves, it’s amazing what I can achieve with sautéed Swiss Chard and eggs. Seriously. Swiss Chard contains 15 calories in one-half cup and is a good source of vitamins A and C.


3. Turnip greens: If you buy turnips with the tops on, you get two vegetables in one. Turnip leaves are another Southern favorite traditionally made with pork (I know, I know!). This sassy-flavored leaf is low in calories, and loaded with vitamins A, C, and K, as well as calcium. Not bad, for a twofer!


2. Collards: The last, but not least Southern Belle of Greens! She gives Kale a run for its money nutritionally, but comes in second due to her hearty, chewy texture and a strong cabbag-ey taste. Down South, collards are slow cooked with either a ham hock or smoked turkey leg. A half cup has 25 calories; again, without the ham. Confession: I only eat collards with ham and lots of seasoning. It’s how I roll.


1. Kale: This nutrition powerhouse is the whole package! I love it when I get everything I want. Don’t you? Kale offers everything you want in a leafy green. You just have to eat it. It's an excellent source of vitamins A, C, and K, folate, potassium, and has a good amount of calcium for a vegetable.  Rinse, rub with salt, and throw in the oven for chips. Juice this delightful leafy goodness. Or, throw them in a skillet with olive oil, garlic and a splash of vegetable broth. So good.

There you have it! Go forth, eat healthy and BE WELL in 2012!


Sunday, August 5, 2012

Grand Opening!

Welcome to Leafy Greens!
Tiffany Robinski, owner of Tastefully Dirty skin and hair care products

Our Daughter in Law, Amanda with our little angel, Baileigh May
Things get hopping, right off the bat


Picking a door prize winner-who could it be? 


Ohio businesses came to offer samples of their local deliciousness!
The Hulveys, owners of The Cupcake Cart and Susan Duve, owner of Fireworks Sauce
Already a full parking lot-today was a great day!!



Dan Kraus and Steve Concilla brought That Food Truck to Leafy's Grand Opening! Oh, yum!


Thursday, June 28, 2012

Grove City Farmers' Market

This Saturday marks the opening day of Grove City's Farmers' Market! I am looking forward to walking up and down Broadway, talking with the farmers, vendors and artisans. This year, I am armed with flyers for Leafy Greens Local Food and Market. 

My mission is to procure fresh produce for the store. I'd like to hook up with people who have left over produce and don't want to take it home after the Farmers' Market. I will be glad to take it off their hands! There may be a few rogue Buckeye artisans that will be thrilled to consign their products on our shelves-I'm counting on most excellent outcome!

The "Now Open" ad in the MoneySaver came out a week earlier than I had anticipated! You can find more coupons and special offers here. I've had lots of great people stop by and introduce themselves. I've given tours, taken calls and talked about "the old days." 

Grove City is full of the BEST people in the world!


Sunday, June 24, 2012

10 Good Reasons to go Organic




10 Good Reasons To Go Organic



Organic products meet stringent standards
Organic certification is the public’s assurance that products have been grown and handled according to strict procedures without persistent toxic chemical inputs.



Organic food tastes great!

It’s common sense – well-balanced soils produce strong, healthy plants that become nourishing food for people and animals.



Organic production reduces health risks

Many EPA-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases. Organic agriculture is one way to prevent any more of these chemicals from getting into the air, earth and water that sustain us.



Organic farms respect our water resources

The elimination of polluting chemicals and nitrogen leaching, done in combination with soil building, protects and conserves water resources.



Organic farmers build healthy soil

Soil is the foundation of the food chain. The primary focus of organic farming is to use practices that build healthy soils.



Organic farmers work in harmony with nature

Organic agricultural respects the balance demanded of a healthy ecosystem: wildlife is encouraged by including forage crops in rotation and by retaining fence rows, wetlands, and other natural areas.



Organic producers are leaders in innovative research

Organic farmers have led the way, largely at their own expense, with innovative on-farm research aimed at reducing pesticide use and minimizing agriculture’s impact on the environment.



Organic producers strive to preserve diversity

The loss of a large variety of species (biodiversity) is one of the most pressing environmental concerns. The good news is that many organic farmers and gardeners have been collecting and preserving seeds, and growing unusual varieties for decades.



Organic farming helps keep rural communities healthy

USDA reported that in 1997, half of U.S. farm production came from only 2% of farms. Organic agriculture can be a lifeline for small farms because it offers an alternative market where sellers can command fair prices for crops.



Organic abundance – Foods and non-foods alike!

Now every food category has an organic alternative. And non-food agricultural products are being grown organically – even cotton, which most experts felt could not be grown this way.

Organic Trade Association http://www.ota.com/

Tuesday, June 12, 2012

Seriously, WHEN is the Grand Opening?

There's a whole lot more to this business ownership than I ever imagined. (such as waiting for Health Dept. license) The date for Leafy Greens' Grand Opening has changed about 5 times since April! The most recent date: June 30th, looks like it's going by the way of the other G.O. wannabees.

However, I am having a blast learning all the new information and I super-LOVE getting to meet all the interesting people that have come into my life. But, it's time to open, already!

Maybe I should shoot for a Grand Opening of June 30, 2013-that way, if I open earlier, it will be a blessing!

Thursday, June 7, 2012

Good Things are Happening!

Leafy Greens is looking forward to a Grand Opening on June 30, 2012!

We've been working our tushies off tearing down walls, busting open boarded up doors, drywall, plumbing and building shelves! (If I never lift another paintbrush in my life; I will die a happy woman.)

Our little store is worth every bit of work and we can't wait to see the shelves full of local Ohio and regional products!

Here's a taste of Leafy Greens Local Food and Market

Before:


After (but, still a work in progress)