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LEAP Community Gardens are places where people come together to enjoy time in nature, learning and sharing together, and planning, tending, and harvesting their own plots. Learn more about the history and impact the gardens have on our communities.
Read MoreLEAP Food Hub is the genius behind the madness! We buy from local and regional farmers and other food hubs and distribute food to various LEAP programs. This gives farmers multiple ways to ensure all their hard-grown food is sold. Continue reading to learn how.
Read MoreLEAP Farmers Markets and Mobile Market build community. Every week, our various markets provide opportunities for people to gather, access fresh, local food, connect with where their food comes from, and get to know their farmer. They're magical places where our communities come together. . . .
Read MoreProcessing 27 pounds of fresh spinach is a perfect example of LEAP's work to rescue food waste while supporting farmers and cooking up delicious food for all. Learn more about what Chef Jeff does to make it happen!
Read MoreLEAP is seeking spring and summer interns. Apply now.
Read MoreIn November and December, LEAP participated in many conferences and presentations across Virginia and the Southeast.
Read MoreA look back at some notable moments of last year.
Read More1027 Patterson Ave. is a once and future food store, serving the West End neighborhood.
Read MoreLEAP's front lawn now includes native plants, raised growing beds, and a pathway of whimsical stepping stones.
Read MoreUSDA grant enables Carilion patients to get free fruits and vegetables and includes nutrition classes.
Read MoreA new chapter begins for the Roanoke Foodshed Network.
Read MoreCome taste what we're cooking up in the LEAP Community Store.
Read MoreWeek after week, year after year, farmers trucked local, seasonal vegetables into the West End neighborhood so that families could find fresh produce for their tables. Because everyone deserves good food.
Read MoreWe know many of you frequent Grandin Village Farmers Market and West End Farmers Market. We want you to understand all that takes place before the first customer opens their wallet.
Read MoreNew grants and a new partnership have allowed LEAP's Community Produce Program to feed more people fresh, regional food in emergency settings. This is not our most visible work, but it's important work that we are proud to be a part of.
Read MoreWhat's a "barden"? Stop by Mountain View Community Garden to see for yourself!
Read MoreApples & Acorns was a beautiful way to appreciate the season's gifts in the company of a curious community.
Read MoreIt's official, the LEAP Community Store is ready to serve everyone in search of good, local food.
Read MoreBy opening a retail space, LEAP is able to offer local fruits and vegetables to the greater Roanoke community for many more hours than our farmers markets and mobile market can.
Read MoreIn The LEAP Hub, we have a space for the community to come together for meetings, conversations, and sharing. Welcome to The Gathering Place.
Read MoreOne of LEAP's three community gardens, this space continues to evolve. Stop by during a volunteer night to see for yourself.
Read MoreLEAP Kitchen Manager Jeff Bland leads volunteers in a project to turn local vegetables into delicious soups and sauces.
Read MoreLEAP and partners continue to explore pathways for Food is Medicine initiatives in the Roanoke region.
Read MoreWhat was barren turns beautiful -- sometimes seemingly overnight!
Read MoreLearn more about an exciting new project highlighting food systems leaders in the Roanoke region.
Read MoreWant to keep your food scraps out of the landfill? There's a new business that will compost for you!
Read MoreLEAP is now offering ServSafe Certification monthly as a way to help food producers increase their skills and employability.
Read MoreLEAP officially dedicates its new building in the West End neighborhood -- The LEAP Hub
Read MoreWith its move, the West End Farmers Market is expanding to include more farmers and food vendors.
Read MoreLEAP installs a large solar array on the roof of The LEAP Hub.
Read MoreAfterward, he hosted a coffee for Roanoke's young leaders in LEAP's Gathering Place.
Read MoreAn expanded food hub, a farmers market just outside the door, a community gathering area, a small retail space selling fresh food in the West End, office space upstairs, room to park delivery vehicles, and the potential to positively impact a neighborhood we care deeply about. This is what 1027 Patterson Avenue means to LEAP.
Read MoreMorningside Community Garden Discovery Walk: Number 1
Read MoreMorningside Community Garden Discovery Walk: Number 2
Read MoreMorningside Community Garden Discovery Walk: Number 3
Read MoreMorningside Community Garden Discovery Walk: Number 4
Read MoreMorningside Community Garden Discovery Walk: Number 5
Read MoreMorningside Community Garden Discovery Walk: Number 6
Read MoreMorningside Community Garden Discovery Walk: Number 7
Read MoreMorningside Community Garden Discovery Walk: Number 8
Read MoreYour freezer is your friend in these months when the veggies come fast and furiously.
Read MoreSince 2020, LEAP has been working with a suite of community partners to build a foodshed network for our region.
Read MoreWhat are the hidden costs of the conventional food system?
Read MoreWhat is Virginia Fresh Match? How does it connect to LEAP? Here's a quick explainer.
Read MoreProcessing local, in-season produce extends its shelf life, reduces food waste, and creates more nutritious meals for everyone.
Read MoreWhat grows in our region? What do the terms "artisan" or "naturally grown" mean? What is a CAFO? There's a wealth of information about local, sustainable food. Here are a few resources to help you dig in to this complex topic.
Read MoreWhat is "local food" and why should you go out of your way to eat it? These are foundational questions to the work LEAP does. Read on for an explanation of how local food promotes healthier people, more resilient communities, and stronger economies.
Read MoreAs an inspirational farmer used to tell me, "healthy soil, makes healthy plants, makes healthy people."
Read More4P Foods is a Regional Food Hub based out of Warrenton, VA. Their mission is to rebuild a regenerative and equitable food system.
Local apples, peaches, nectarines, and cherries are some of the most prized produce grown in Virginia's Blue Ridge. These are the specialties of Berrier Farms, one of the oldest continuous farms in the region.
Tenley Weaver has long been central to local food in the Roanoke region. In 2016, she turned much of her attention away from food distribution and back to farming when she returned to her home farm, TruFood Growery.
Regional Food Hubs are an important link in the local food distribution chain. Loca-Motive Aggregator, run by farmer and food entrepreneur Tenley Weaver, was an early model in our region and remains an important local food partner today.
Wade's Orchard is a small-time family farm that has been in business in Woolwine, Va., since 1975. They grow apples, peaches, and 40 acres of vegetables.
Sharon and Danny Boles specialize in raising crops like garlic and lavender on their Christiansburg-area business. Find Purple Cloud harvests in LEAP's Farm Share.
Garden Variety Harvests brings beautiful vegetables to Grandin Village Farmers Market, West End Farmers Market, the LEAP Farm Share, and the LEAP Mobile Market from inside Roanoke's city limits. This urban farm is also an example of a new model of land ownership.
Riverstone has approximately 15 acres of certified-organic cropland, including perennial crops and five unheated greenhouses for season extension. Riverstone also has an on-site farm store that’s open daily, year round, from 9 am to 7 pm. The store offers vegetables, meats, and food products such as preserves, granola, and frozen soups made in their certified kitchen.
Asher's small batch coffee can be found at Grandin Village Farmers Market, West End Farmers Market, and in the LEAP Farm Share.
House of Bread is a nonprofit that sells their bread and baked goods at a variety of venues around Roanoke, including, on occasion, West End Farmers Market and the LEAP Community Store.
Amy and Bryan Willoughby think of Patchwork Family Farm in Copper Hill, VA, as a “patchwork” of their collective skills, life experiences, and passions. Begun in 2009, the farm uses organic production methods to grow nutrient-dense, flavorful food for their community.
Greenstar Farm raises certified organic vegetables, small fruits, and healing herbs on their two-acre farm in Blacksburg. They specialize in growing asparagus, broccoli, peas, culinary herbs, figs, concord grapes, and wild foraged mushrooms.
Kat Johnson grows salad ingredients and makes all natural salad dressings on her "farmlet" outside of Floyd, Va.
Mast General Store has been a top sponsor of LEAP since 2022.
In 2021, Matt Rose had some time on his hands. He made the most of it by starting a new business of top-quality seasoning blends. Meet Spice Titan.
Wingstem Farm raises mushrooms, bees, and chickens. Lexi Rojahn is also a fiber artist who creates beautiful crafts.
Looking to add a little spinach to your snacks? This recipe is vegan, nutritious, and delicious. It's a great dip for local carrot sticks, cucumber slices, tomato wedges, or bagel chips.
Get RecipeMaking your own salad dressing is fun, easy, and tastes better than commercial dressings. Use this on green salads, pasta salads, as a marinade for meats or tofu.
Get RecipeThis cake's sweetness comes from the strawberries, which are extra flavorful after roasting. It's great for breakfast, snacks, or dessert. A great way to enjoy these jewels of spring!
Get RecipeThis is a great way to eat rhubarb. Spread this jam on toast, add it to a dish of ice cream, or pair it with pork for a flavorful meal.
Get RecipeIf you find yourself with fresh fava beans, here's a delicious way to eat them. Fava, peas, and mint combine to make the perfect taste of spring!
Get RecipeSpring is the perfect season for fried rice, what with the hens laying regularly again, the herbs growing like weeds, and peas and asparagus appearing as some of the earliest harvests from the garden. Feel free to stir in whatever’s in season — from kale and scapes to okra and eggplant.
Get RecipeWant to taste spring in a wrapper? These spring rolls hold a yummy mix of arugula, strawberries, and goat cheese. They're a great way to shake up your lunch box and enjoy the best of the season.
Get RecipeWith fresh herbs, lots of lettuce, and radishes as stars of the show, this salad couldn't be more seasonable. Pair it with a homemade lemon vinaigrette for a can't-be-beat side dish or meal.
Get RecipeAfter you purchase your mushrooms, onions, polenta (grits), and fresh sage or dried spices from the market, stir up this dish for a quick weeknight dinner.
Get RecipeHere's a delicious way to mix together three gems of fall: kohlrabi, beets, and apples.
Get RecipeIf you've never been a fan of beets, this recipe might just change your mind. The roasting brings out the veggies' natural sweetness, which pairs masterfully with the vinegar.
Get RecipeThis easy sauce can stay in your fridge for up to a week and is the perfect topper for overnight oats or toast. Or try it mixed in a cocktail or even drizzled on a cheesecake or dish of ice cream.
Get RecipeThis is our favorite kind of recipe here at LEAP, a basic framework that allows the cook to use whatever is in season to create a delicious dinner. Spring greens, asparagus, radishes? They'd all be welcome in this easy-to-make, anytime meal.
Get RecipeOr broccoli rabe or kale -- or pretty much most greens. We're big on adapting recipes here at LEAP. Basically, sauté your greens with some garlic and onion. It'll be amazing. We promise.
Get RecipeWhat takes a salad to the next level? The way you dress it, of course. See below for a fun mustard dressing.
Get RecipeSpring can be such a tease. You can feel the warmth of the season coming but the food follows more slowly. This recipe is great for stirring up whatever spring veggies you can get your hands on. Keep iterating as the season offers more and more.
Get RecipeThis recipe might just make you fall in love with fennel. The white bulb has a mild licorice flavor with a juicy crunch. The green fronds are also edible, stronger in fennel flavor, and can be dried for later use.
Get RecipeFarmers are starting to dig potatoes and summer herbs are hitting their stride -- which means this yummy potato salad is calling your name. This dish is perfect for picnics, potlucks, and backyard eating.
Get RecipeThis recipe is an amazing way to eat beets and might change how you feel about hummus forever. It's super easy to make and kid approved!
Get RecipeFlip the script on your salad, by making daikon radishes the star of the show, not just an extra. This salad is a tasty way to put a bunch of radishes on the table all at once.
Get RecipeSnow pea season is so short and these crunchy treats are so good that you might never need to seek out a recipe for them. But if you do, this is a good one, capturing their sweetness and cooking them ever-so-slightly. Swap out the sesame seeds for everything bagel spice to bring a new flavor to the table.
Get RecipeMake this recipe your spring-time go-to. It's versatile, easy to pack for lunch or a picnic, and oh-so delicious!
Get RecipeIn early spring, salad turnips and their greens show up on farmers market tables. Try this to make a side of every part of this tasty vegetable.
Get RecipeWhen the greens and the herbs and the salad fixings are at their finest, not just any salad dressing will do. This dressing brings a little sweet and the little smooth to your greens and veggies.
Get RecipeThe greens are plentiful every spring, as are radishes and sprouts and broccoli. What we all need are delicious dressings to top our seasonal salads. This is a simple, tasty vinaigrette, perfect to top all your greens.
Get RecipeReach for this recipe in early spring when root vegetables are still the season's staples but fresh greens and eggs are finding their way to market. Top it with locally raised bacon to shift this dish from side show to main attraction.
Get RecipeWhen you look for asparagus soup recipes, nearly all of them are pureed. Not this one. This recipe is hearty and delicious and not too complicated.
Get RecipeApples and apple cider are everywhere right about now. LEAP Kitchen Manager Jeff Bland has stirred together a recipe for a mocktail (or cocktail) that is the very essence of fall.
Get RecipeLate summer and early fall are great times to stir up some made-from-scratch tomato sauce. LEAP Kitchen Manager Jeff Bland recently appeared on WDBJ7's Here@Home to share his recipe for Provencal Sauce and tips to create a simple, tasty meal.
Get RecipeIf June is for cucumbers and July is for tomatoes, is August for eggplant? These purple jewels of the garden make a great alternative to hummus. Baba ganoush is smooth and garlicky and lemony and delicious!
Get RecipeSome of the best gifts of summer are the abundant berries! This crisp can be made easily for a sweet treat at the end of a meal. Swap kinds of berries or even peaches, nectarines, or pears as the seasons shift.
Get RecipeTry this recipe created by LEAP Kitchen Manager Jeff Bland. It's chock-full of veggies and is sure to warm you from the inside out!
Get RecipeThink quiche or egg bake. This is essentially veggies, meat, eggs, and cheese baked into a quick and easy dinner.
Get RecipeWhen you think of eating sweet corn, the first thing that likely comes to mind is eating it on the cob with butter and salt. But here's a delicious ways to make corn the star of your next dessert!
Get RecipeYou've heard of carrot cake? Well, this veggie-based sweet is in the same vein. Give it a try in the fall when these root veggies are easy to find at farmers markets and in farm shares.
Get RecipeFollow this guide to turn your cabbage into a flavorful fermented condiment, perfect for stir fries, soups, and egg dishes. Fermented foods are especially good to have around during colder months when your immune system needs a boost.
Get RecipeEver eaten your watermelon hot? There will be plenty of watermelon coming in the month of July. Try this recipe to switch things up!
Get RecipeConcord and Niagara grapes are the grapiest grapes you'll ever eat! When you bite into one, be prepared for an explosion of flavor. They do have seeds, which makes jam making an attractive choice.
Get RecipeDelicatas are pretty special, with their thin skins and bright colors. Stir up this meal for an easy, delicious dinner that captures the season perfectly.
Get RecipeInterested in tasting Damson plums? Try this tart to sample a new variety of fruit!
Get RecipeWondering what to do with that delicata squash or all those apples your finding at the market or in your farm share? This vegetarian meal is tasty and satisfying -- and will remind you why fall eating can be so delicious!
Get RecipeAs summer veggies begin to appear in the garden, there's a decadent treat you might overlook: the flowers on your zucchini plants. These fragile beauties are a tasty delicacy, not to be missed.
Get RecipeReady for a new summer go-to recipe? This batch of thin, savory pancakes can be stuffed with pan-roasted mushrooms, a handful of fresh garden herbs, and a few spoonfuls of goat cheese. Or whatever else is on-hand. They're super flavorful and super delicious!
Get RecipeTry this fresh take on a cucumber salad. It's perfect for easy dinners, picnics, and potlucks. It's vegan and gluten-free, too.
Get RecipeWhat is Shakshuka? It’s eggs and tomatoes and a handful of greens and a combination of spices that is so warm and delicious, there is no dinner I can think of that better suits the waning light and still-present heat of late summer or early fall.
Get RecipeSouthwest Virginia is fortunate to grow a wide selection of delicious apples (think Grimes Golden, Stayman, Winesap). Pick your own at a nearby orchard. That way you'll have plenty to stir into applesauce, grate into apple slaw, or slice into this amazing apple pie.
Get RecipeAs summer produce starts rolling in, this salad is the perfect way to capture all the goodness local farmers are growing. Feel free to make substitutions based on what you bring home from the market. Too early for corn? Add cucumbers instead. Tomatoes not quite ready? Try adding a green one or chop up some kale in its place.
Get RecipeWhat is easier than pie? A gallette! This loose-form pastry is such a friend for local food eaters. Simply stir up some dough, roast your veggies, fold it all together, and presto! Dinner.
Get RecipeSummer means finding the eggplants, zucchini, peppers, tomatoes, and herbs this recipe calls for at your favorite farmers market. This version of ratatouille is a little bit fancy -- but so worth the extra work!
Get RecipeThis is one of those framework recipes, where cooks can add and subtract as they like. The basics are coconut milk, curry paste, and noodles. Everything else can be inspired by what's showing up at the farmers market.
Get RecipeTo LEAP's Kitchen Manager Jeff Bland, there is no better butternut squash soup than this Indian-inspired edition. The curry and coconut milk pack it with flavor and the rice and lentils give it a thick stew-like texture.
Get RecipeEver cooked a rutabaga? This recipe calls for baking it like sliced potatoes or turnips -- perfect for a warm, cozy winter meal.
Get RecipeA delicious spin on a family favorite side dish, perfect for the holidays and weekend dinners.
Get RecipeGot green tomatoes? This tasty soup is the perfect way to find your way into fall.
Get RecipeThis recipe is a rich and hearty way to make vegetables the center of your table.
Get RecipeI grew up as the only Greek in a predominantly Jewish neighborhood. One thing we always had in common was sharing food with each other. I love latkes. They are cozy and delicious and remind me of home. I also love that this recipe uses sweet potatoes and kohlrabi! It's a fun way to spice up your winter menus.
Get RecipeRutabagas are an easy swap for potatoes. High in fiber and lower in calories and carbs, they are a nice change of pace in what can feel like a long winter.
Get RecipeParsnips are truly one of my most favorite vegetables. I find them to be highly underrated and a much milder flavor than carrots. I throw them in soups and stews all winter. Here's a fun recipe that makes parsnips the star of the show!
Get RecipeThis salad makes a great side to go with tofu, chicken, or fish. Or stir up a couple veggie dishes and make your own potluck for dinner! The soy, scallions, and sesame pair beautifully with the crunch of an early summer cuke.
Get RecipeWhat could be a more delightful way to enjoy summer's fruits than this refreshing cocktail?
Get RecipeSimilar to a pimiento pepper, red hot cherry peppers are great pickled or eaten fresh or baked. This recipe for stuffed peppers is a fun way to enjoy them.
Get RecipeGrowing up Greek means there is delicious food around you at all times. One of my favorite ways to eat green beans is a perfect way to enjoy much of summer's bounty.
Get RecipeSalsa is one of those dishes that's easy to make and so much better when stirred from scratch. This recipe is one of the simplest salsas out there — and one of the best.
Get RecipeMany local food lovers pine for tomatoes all year. This recipe turns an already delicious summer treat into a bright and tasty delight of summer.
Get RecipeThis recipe is a delicious way to turn beloved heirloom tomatoes into a filling meal. Challenge yourself to use local eggs, milk, cheese -- even flour for a completely homegrown dinner.
Get RecipeHere at LEAP we believe there's no better way to prepare winter veggies than to roast them. Enjoy this delicious mix of root veggies -- substituting where you need to. The fruit mixed with the veggies makes for a new twist!
Get RecipeThis recipe is an easy guide to preparing one of summer's seasonal delights!
Get RecipeHere's a basic roasted winter squash recipe that leans on maple syrup and cinnamon to give it its flavor. Butternut squash is a perfect fit for this, but kabocha, delicata, or acorn squash will work, as well.
Get RecipeSunchokes can be something of a mystery. Think of them as crunchy, tasty potatoes. The rosemary salt in this recipe elevates the sunchokes to a new level!
Get RecipeHere's another tasty fall salad that brings the best of what the season offers to your plate.
Get RecipeThis side dish is a tender, tasty way to boost your Vitamin A intake throughout the winter. And it couldn't be easier!
Get RecipeFor everyone asking what to do with all those root veggies, we give you the easiest way to prepare them. Roasting. Once they're roasted, eat as leftovers for lunch -- or even crack an egg on top for a quick breakfast.
Get RecipeTry this versatile recipe from New York Times Cooking. It's a simple winter soup that can be made with almost any mixture of root vegetables you have on hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potatoes.
Get RecipeThis recipe is simple and delicious. Try tossing the potatoes in a little oil and freshly grated garlic before roasting to make this dish even more flavorful.
Get RecipeThis recipe is a traditional, rich potato soup perfect for winter's cold and dark days.
Get RecipeEasily customizable, sweet without any added sugar, creamy without any dairy, this flavorful fall soup celebrates the tastes and colors of the season.
Get RecipeThis is a great fall weekend breakfast when you are looking for something fun and cozy. In this recipe, you can use homemade or canned pumpkin puree.
Get RecipeThis walks you through how to turn a whole pie pumpkin into something you can eat. Once you make this puree, you can use it like pumpkin puree from a can in all of your favorite fall recipes.
Get RecipeThis French classic is a great basic soup. Serve with a sandwich or salad. Or add bacon, fresh herbs, or roasted vegetables to stir up new variations, depending on what's in season.
Get RecipeTry this twist on traditional succotash (lima beans and corn) by mixing together green beans, corn, okra, and tomatoes. Stir up a batch for dinner or bring it to your favorite summer potluck.
Get RecipeWhat to do with all that fennel (and a bounty of cucumbers too)? Why not try your hand at a batch of quick pickles? These make for a great side to everything from fish to sandwiches.
Get RecipeEver find yourself with cabbage, fennel, and scallions, wondering what to make? Slaw. The answer is slaw. Here's a fun recipe to try!
Get RecipeThese summer jewels ripen together and each bring so much flavor to the plate. Add a splash of balsamic vinegar, a handful of pecans, and a sprinkling of feta to really make this dish shine.
Get RecipeWhen bunches of radishes abound on farmers market tables or in your farm share, reach for this recipe. It's easy and will make you fall in love with radishes all over again.
Get RecipeFor a simple way to add green to your table, try this tasty salad, perfect for fall, winter, and early spring when kale is abundant and sweet.
Get RecipeRoot vegetables and greens are mixed with lentils for a hearty, soul-warming meal. Stir up this dish when you need an easy weeknight dinner. The oven does the hard part for you!
Get RecipeHave you tasted LEAP Kitchen Manager Jeff Bland's vegan chili at the West End Farmers Market or picked up a quart from the Community Store? If you have, you know how delicious it is.
Get RecipeThis recipe comes from one of LEAP's Mobile Market customers. This is her signature sweet! With a cup of raisins, a cup of walnuts, and four cups of applesauce, it's not a bad way to top off a meal.
Get RecipeSpring and fall are both great times to roast beets and stir them into a meal of the season's abundant greens.
Get RecipeDelicata squash is one of the most approachable winter squashes. No need to peel. Easy to cut in half. Smaller to handle than some of its cousins. This vegan version of the classic French comfort food should satisfy your taste buds and your belly.
Get RecipeOf all the winter squashes, spaghetti squash can be the hardest to love. It doesn't really taste like squash -- or spaghetti! This recipe stops asking spaghetti squash to be something it's not and simply embraces its unique flavor and texture.
Get RecipeWhen stacks of zucchini start piling up on farmers' tables, reach for this easy, delicious meal. Shred some squash, toss in a little feta, crack a few eggs, and there you go -- dinner.
Get RecipePeppers are everywhere in late summer. Why not make them the star of your meal? This recipe is highly adaptable. Switch out proteins, grains, cheese, and sauce, if you like.
Get RecipeInstead of cream, this recipe uses hummus to make the Alfredo sauce. Adapt this recipe to whatever vegetables are in season.
Get RecipeThis tasty twist on the French classic Pommes Anna is a delicious way to eat one of our area's most bountiful winter crops. Turnips never tasted so good!
Get RecipeLEAP Kitchen Manager Jeff Bland has been making this recipe for more than 20 years. In addition to the squash, the onions, broth, cream, and honey can all be sourced locally.
Get RecipeThis recipe couldn't be more simple -- or tastier. Stir it together for a quick side dish or add the cauliflower to a grain bowl.
Get RecipeWhen farmers are harvesting garlic and ginger and scallions, this recipe is the one to reach for. It's simple, delicious, and lets those fresh flavors shine.
Get RecipeIf you aren’t familiar with this Irish dish, it might just become your new favorite way to eat cabbage. (See the notes for a turnip version, as well.) This is tasty comfort food all the way, sure to warm you on a cold winter’s night.
Get Recipe