since 1971

our community garden

connecticut’s original

doing good since 1971

organic & non-gmo

fair trade, organic

tradition, old and new

grille

100% organic

fair trade, organic

Mission & Hope

Good people, good food, good life.

About Our Market

Here's to 47 years of doing good.

Sales & Specials

Great prices on awesome products.

Classes & Events

An eclectic mix of things to do.

It’s Turkey Time!

Order your turkey today.

Welcome to New Morning Market!

OPEN EVERY DAY 8am-8pm

New Morning Market is an independently owned natural and organic marketplace in Woodbury, CT. We consciously stock sustainable products to support your healthy lifestyle, including wholesome prepared foods, local organic produce, special diet items, humanely raised meat, artisanal cheeses, and high-quality supplements and healthcare items.

Since opening our doors in 1971, we’ve become a community space to gather and connect—in our café over an organic smoothie or at a yoga class hosted by our Vitality Center. Come share with us!

VOTED BEST HEALTH FOOD STORE IN CT 6 YEARS RUNNING by CT Magazine

Featured Blog Posts

  • Ris-oat-to with Shrimp & Shaved Fennel Salad

    Ris-oat-to with Shrimp & Shaved Fennel Salad

    Savory oatmeal? Yes, please! This dish transforms old-fashioned rolled oats into a ris-oat-to through slow stirring and chicken broth. With the addition of Parmesan cheese and fresh-squeezed lemon juice, this playful risotto is the perfect base for pan-seared shrimp. Serve with a refreshing shaved fennel salad.     Ingredients:   2 cups old-fashioned rolled oats Continue ReadingRead More »
  • How to Cube Butternut Squash

    How to Cube Butternut Squash

    Want to cube butternut squash like a pro? Here’s a handy how-to.  Similarly cut pieces of squash will cook more evenly. Great for roasting, sauteing, and adding to soups and stews!         8 Steps For Perfectly Cubed Butternut:                             Continue ReadingRead More »
  • Non-GMO Month Coloring Contest

    Non-GMO Month Coloring Contest

    It’s Non-GMO Month! We’re celebrating good clean food with a coloring contest for kids and adults! Coloring sheets, provided by the Non-GMO Project, can be downloaded here and are also available in-store! Pick your favorite, color away, and return it with your name, age, and town on the back. We’ll hang submissions around the store Continue ReadingRead More »
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  • Friday night 'za featuring Beemster Pumpkin Spice and Squash! 🍕 Ingredients: - 1 cup shredded Beemster Pumpkin Spice Cheese (or your favorite pizza-worthy cheese) - 1 package CauliPower cauliflower pizza crust (makes 2 pizzas) - 1 cup pureed butternut squash - 1/2 cup canned fire roasted tomatoes - 1/2 delicata squash, seeded and thinly sliced - 1/4 large yellow onion, thinly sliced - 3 cloves garlic - 1/4 cup heavy cream - Salt and pepper to taste - Olive oil Directions: Prepare butternut squash puree by halving a medium-sized butternut squash and seeding it. Roast 1/2 of the squash, skin side up. Cook for 40-50 min at 350F or until tender enough to scoop from peel. While the squash is cooking, sauté onions, delicata squash, salt and pepper on medium heat until caramelized. Once butternut squash is baked, measure one cup and combine in food processor with cream, garlic, salt, and pepper. Blend until smooth. To build pizza, lay crusts on a baking sheet. Drizzle crusts with olive oil before adding sauce. Spoon sauce evenly on crusts and layer on caramelized onions, delicata, and fire-roasted tomatoes. Top with shredded Beemster Pumpkin Spice cheese. Increase oven heat to 425F and bake for 12-15min or until golden brown. Serve warm!

  • Friday night 'za featuring Beemster Pumpkin Spice and Squash! 🍕 Ingredients: - 1 cup shredded Beemster Pumpkin Spice Cheese (or your favorite pizza-worthy cheese) - 1 package CauliPower cauliflower pizza crust (makes 2 pizzas) - 1 cup pureed butternut squash - 1/2 cup canned fire roasted tomatoes - 1/2 delicata squash, seeded and thinly sliced - 1/4 large yellow onion, thinly sliced - 3 cloves garlic - 1/4 cup heavy cream - Salt and pepper to taste - Olive oil Directions: Prepare butternut squash puree by halving a medium-sized butternut squash and seeding it. Roast 1/2 of the squash, skin side up. Cook for 40-50 min at 350F or until tender enough to scoop from peel. While the squash is cooking, sauté onions, delicata squash, salt and pepper on medium heat until caramelized. Once butternut squash is baked, measure one cup and combine in food processor with cream, garlic, salt, and pepper. Blend until smooth. To build pizza, lay crusts on a baking sheet. Drizzle crusts with olive oil before adding sauce. Spoon sauce evenly on crusts and layer on caramelized onions, delicata, and fire-roasted tomatoes. Top with shredded Beemster Pumpkin Spice cheese. Increase oven heat to 425F and bake for 12-15min or until golden brown. Serve warm!

  • Shop 'til you drop! 😂

  • Don’t neglect your teeth this Halloween! Brushing is spooky fun with My Magic Mud activated charcoal toothpaste!

  • Savory oatmeal? Yes, please! This dish transforms old-fashioned rolled oats into a ris-oat-to. 🍤 https://www.newmorn.com/shrimp-shaved-fennel/

    Savory oatmeal? Yes, please! This dish transforms old-fashioned rolled oats into a ris-oat-to through slow stirring and chicken broth. With the addition of Parmesan cheese and fresh-squeezed lemon juice, this playful risotto is the perfect base for pan-seared shrimp. Serve with a refreshing shaved f...