SIGN UP FOR LEAP'S MONTHLY NEWSLETTER
In 2022, LEAP piloted our Processing Kitchen program where we transformed produce into delicious foods like dried apple chips and frozen tomato soup. We have since invested in our space and specialized equipment needed to grow our Processing Kitchen program, which is now a central part of the LEAP Hub. The LEAP Processing Kitchen reduces food waste by purchasing and using high quality produce “seconds” from farmers, making it easier for more people to eat a variety of local foods year round. Our Processing Kitchen stretches the seasonality of local produce and creates local foods that are easier to handle for households with limited time and resources.
As produce comes into the LEAP Food Hub to be sorted into our various programs, excess and “seconds” produce is set aside to be processed into other value-added foods.
LEAP’s Chef Jeff and a mighty team of volunteers work through the rescued produce to wash, prep, cook, freeze, and dry fresh produce for future use or sale.
The prepared produce is then stored or sold to be used in future recipes, such as frozen soups that are sold in LEAP Community Store and Mobile Market.
The LEAP Processing Kitchen started, in part, to decrease our food waste. LEAP purchases food from farmers and food hubs to stock our Mobile Market, Farm Share, and Community Store. When farmers have a “bumper crop” that is too much for them to sell through their normal channels or when fruit or vegetables are bruised, blemished, begin to wilt, or are overripe, they become “seconds” produce, or those that are not as attractive but still delicious and nutritious. The Processing Kitchen keeps these seconds out of the compost pile and transforms it into delicious food for people’s tables. Our kitchen staff and volunteers chop, steam, blend, stew and/or dehydrate these foods into a variety of frozen, refrigerated, and dried products.
LEAP purchases food at a fair price from farmers. Not all produce is perfect and sometimes there’s just too much to sell, but we believe that good food should be eaten and farmers should be paid for their hard work. By purchasing and using even the undesirable or unsold produce for other value-added products, the LEAP Processing Kitchen helps to ensure that farmers have somewhere to sell their food and keep it from going to waste.
In the future, we hope to expand this program to offer co-packing services to farmers who want to sell a frozen version of their produce. If you’re a farmer with "seconds" quality produce or bumper crops that would like to sell to LEAP’s Processing Kitchen, learn about our requirements to sell to LEAP.
The value-added products made by LEAP Processing Kitchen make it easier for people to eat local fruits and vegetables on a budget, year round.
Foods provided by LEAP Processing Kitchen:
Look for the “Made in the LEAP Kitchen” label on products sold in the LEAP Community Store and LEAP Mobile Market. If you don’t see products out, ask your market operator if there are any new foods available. If you don’t see what you’re looking for, we have different products available each week! Plus, at the LEAP Community Store, we offer free samples and a soup and salad of the week punch card.
Interns and volunteers are vital to the success of the LEAP processing program. Under the guidance of Chef Jeff, our community of volunteers help sort, process, package, and cook a variety of foods each week. Our Processing Kitchen is looking for new regular volunteers! Submit a volunteer interest form and sign up for a volunteer opportunity to join other Food Waste Warriors.
Food safety manager certification is required in most professional kitchens. LEAP offers ServSafe classes and exams every month. Sign up to expand your skills and increase employability.