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LEAP is hiring a Community Gardens Manager to lead the three community gardens run by our nonprofit. The community gardens are a tool and resource to facilitate conversations about food, provide hands-on gardening education, and create space for community, art, and health.
Read MoreLEAP is hiring an Administrative Services Manager, who will support program managers and help LEAP think about how to better integrate, streamline, and improve our data, IT, office, and administrative systems.
Read MoreRoanoke shared commercial kitchen has capacity for new members and is offering expanded services.
Read MoreLEAP is searching for several summer interns. Apply now.
Read MoreJoin the LEAP Team as a day-of operator of the LEAP Mobile Market, retail store, and LEAP farmers markets.
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 MoreMorningside Community Garden has grown from barren to bountiful in mere months.
Read MoreLocal artists are hosting culture-building events to help residents enter into a larger dialogue about our food system.
Read MoreIn our new building, we have a space for the community to come together for meetings, conversations, and sharing. Welcome to The Gathering Place.
Read MoreFarmers Market Week begins Aug. 6 and continues through Aug. 12. LEAP has scheduled events at our two farmers markets, on Tuesday, Aug. 8, and Saturday, Aug. 12. Read on for details!
Read MoreThis month, LEAP kicked off an important partnership and program to serve our community.
Read MoreLEAP can now accept “Healthy Benefits” or “S3” debit cards issued by insurance providers as payment for food on its mobile market, making it one of the first small-scale retailers to participate in Virginia – or nationwide.
Read MoreJoin us for a month of free fruits and veggies for kids plus peak-of-season produce and a few fun surprises....
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 MoreBring yourself and as many friends as you'd like! Dinners are held on the third Wednesday of the month.
Read MoreWith its move, the West End Farmers Market is expanding to include more farmers and food vendors.
Read MoreFind LEAP's Mobile Market at an average of 10 stops per week in Roanoke and beyond.
Read MoreLEAP installs a large solar array on the roof of The LEAP Hub.
Read MoreLEAP helps Cave Spring Elementary School students sample new foods and flavors.
Read MoreAfterward, he hosted a coffee for Roanoke's young leaders in LEAP's Gathering Place.
Read MoreTeam of Hurt Park neighbors and gardeners dreams about how this garden might best serve its community.
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 More'Region 5' is a Level 1 Sponsor of LEAP.
Here is an important message from LEAP sponsor Anthem Healthkeepers Plus.
Mast General Store is a Level 1 Sponsor of LEAP.
Cox Communications is a Level 3 sponsor of LEAP.
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.
When husband-and-wife farmers Adam Taylor and Elizabeth Spellman were looking for farmland, access to a spring was a priority. Having lived in coal country in West Virginia, they lacked access to drinkable water and drove an hour one-way to fill-up and stockpile spring water. “We love spring water,” the pair effuse. “It’s the best you can drink.”
To hear Anna and Brent Wills tell their story, you’d think they were accidental farmers. And they kind of were. But 17 years later, after pouring their passion and dedication into raising layer chickens and heritage breed pastured poultry and pork at Bramble Hollow Farm, and being one of the original vendors of the Grandin Village Farmers Market, being farmers is very much a part of their identity.
It’s always nice to be invited back, isn’t it? Such was the case for Andrew Kingery of Folklore Ferments, who, one Saturday in June was called to fill in for the bread vendor at LEAP’s Grandin Village market. Market goers couldn’t get enough of his sourdough boules and baguettes and requested that Kingery return.
Photo courtesy Rivenwood Gardens By Layla Khoury-Hanold Between the two of them, farmers Christine Mann and Corey Hamza have experience farming in California, Oregon, and New Zealand, but it took moving to Franklin County to find a farm to call their own. This year, Rivenwood Gardens made their Grandin Village Farmers Market debut, and the couple have made Virginia home. Initially, the pair looked for land on the West Coast, but it was too expensive (to say nothing of the challenges with irrigation).
What 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 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 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 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 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 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 RecipeThis is a great fall weekend breakfast when you are looking for something fun and cozy. In this recipe, you can use homemade pumpkin puree or canned.
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 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 RecipeHave you tasted LEAP Kitchen Manager Jeff Bland's vegan chili at the West End Farmers Market or picked up a quart from the Mobile Market? 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 RecipeFall is a great time 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 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 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 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 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 with a rutabaga? This recipe bakes it like sliced potatoes or turnips -- perfect for a warm, cozy winter meal.
Get RecipeA delicious spin on a family favorite side dish, just in time for the holiday season!
Get RecipeScared of green tomatoes? This warming winter soup is the perfect dish to cure your fear.
Get RecipeGive your spaghetti squash dishes an upgrade with this recipe from Clean and Delicious.
Get RecipeYou could also definitely add your mushrooms sautéed and use any winter squash that you have available!
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 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 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 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 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 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 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 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 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.
Get RecipeEasily customizable, sweet without any added sugar, creamy without any dairy, this flavorful fall soup celebrates the flavors and colors of the season.
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 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 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 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 RecipeMake this recipe your spring-time go-to. It's versatile, easy to pack for lunch or a picnic, and oh-so delicious!
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 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 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 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 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 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