LEAP’s November 2014 Newsletter

Nov 5, 2014 by

LEAP’s November 2014 Newsletter

If you want to read the newsletter in the original format, check out the archive here. To sign up for the newsletter, add your email address to the side bar on our main page.

Thank you to all of our friends and supporters!

Thanksgiving is around the corner (what happened to the time!?!) and we want to give our deepest thanks for your support this year. Thanks to you, 2014 has been a year of incredible growth for LEAP: we are nurturing healthier communities through our Community Markets and Healthy Start programs, gearing up for the launch of the LEAP Mobile Market this spring, and getting closer every day to making LEAP Community Kitchen a reality. Thank you for your commitment, your positive energy and for donating your time, talent, and funds to nourish communities and strengthen our local food systems. A special thanks go to our community partnersGlenn Feldman Darby & GoodlatteFreedom First Credit UnionValley BankRoanoke Natural Foods Co-op,Carilion ClinicUnited WayWest End Center for Youth and the CoLab.

To continue to grow into next year, we need your partnership. On Wednesday, we’ll be launching a 5-week fundraising campaign to invest in LEAP’s programs for 2015. We’ve got lots of things cooking for next year: the LEAP Mobile Market, growing our SNAP Double Value program, the LEAP Community Kitchen, and launching a fruit and vegetable prescription program with Healthy Roanoke Valley. Stay tuned for the details, and make sure you share our story with your friends, colleagues, and family!


Thank you to the Foundation for Roanoke Valley, who awarded LEAP $26,420 in grant funding to support the West End Community Market. This funding will allow us to put up roll-down enclosures and heaters to keep our vendors and customers warm in the winter. Keep shopping even as the weather gets colder! We are so grateful to all of our partners in making the West End Village Station our permanent home, especially the West End CenterFreedom First Credit Union, and of course the Foundation for Roanoke Valley.


Make sure you stock up on locally produced holiday favorites! The West End Community Market will be open every Tuesday from 3-6 for your shopping needs, with all of the gorgeous fall produce you need to cook a Thanksgiving feast (and pumpkin pie for dessert). And don’t forget to order your turkeys and chickens! Good Food-Good People has turkeys, and you can order chickens in bulk from Green Acres as well as pick up a few at market every Tuesday.


Meet the LEAP Vendor: Patchwork Farms

Amy has been farming organic vegetables for 15 years and together with Bryan for the past 4 years in the misty micro-climate of the Blue Ridge Mountains. Patchwork Farm’s commitment to growing food and caring for their patch of ground is based on diversity, health and sharing. Amy and Bryan strongly believe that the health of their soil is essential to growing healthy food. They are Certified Naturally Grown and grow over 50 delicious vegetables and herbs such as lettuce, kale, carrots, cucumbers, squash, tomatoes, eggplant, kohlrabi, basil, cilantro, dill, potatoes, beets, beans, garlic, and much more! They buy mostly organic seed and do not buy any seed from companies that support genetic engineering.

Amy and Bryan are in their fifth season of growing their farm, family, and homestead and are constantly renewed by the thought of being a part of a larger movement of sustainable agriculture and cultural nourishment. They love what they do and the do it for the following 10 reasons: the fresh air, a real farmer’s tan, rock-solid sleep, bug-friendly kids, the outdoor classroom, bartering, their farming friends and neighbors, having satisfying work with their hands, a connection to natural rhythms, and for the food!

Support Patchwork Farm by buying directly from them at the Grandin Village Community Market during the summer and at the West End Community Market in the Fall (starting Nov 4).
Featured Recipe: Carrot Souffle

This simple carrot and airy carrot souffle recipe is a beautiful and delicious addition to any Thanksgiving table! Recipe via Cooking Light.

Photo by Randy Mayor and Melanie J. Clarke. Photo and recipe via Cooking Light.
7 cups chopped carrot (about 2 pounds)
2/3 cup sugar
1/4 cup sour cream
3 tablespoons all-purpose flour
2 tablespoons butter, melted
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
3 large eggs, lightly beaten
1 teaspoon powdered sugar

Preheat the oven to 350. Cook the carrots in boiling water for about 15 minutes or until very tender, then drain. Process the carrots in a food processor until smooth, then add the next 7 ingredients and pulse to combine. Place the carrot mixture in a greased 2-quart baking dish and bake for 40 minutes, or until it appears puffed and set. Enjoy!