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Agriculture Project (LEAP)
PO Box 3249
Roanoke, VA 24015
Agriculture Project (LEAP)
PO Box 3249
Roanoke, VA 24015
Now's the time to register for LEAP's Community Gardens and as a vendor for our markets.Read More
Save the date for these upcoming LEAP events.Read More
Team of Hurt Park neighbors and gardeners dreams about how this garden might best serve its community.Read More
Help us celebrate National Farmers Market Week with a fundraiser on August 10 and a celebration on August 13.Read More
This is what success looks like: From January to April 2022, total sales at LEAP markets (our farmers markets, mobile market, Farm Share, and online marketplace) were up 46 percent over 2021. But sometimes success can be tricky....Read More
As 2021 draws to a close, LEAP wants to say a huge thank you to everyone who has shopped at a market, purchased a farm share, made a donation, or supported LEAP in any way. As a nonprofit, we depend on the generosity of our community in order to thrive.Read More
Since 2020, LEAP has been working with a suite of community partners to build a foodshed network for our region.Read More
What are the hidden costs of the conventional food system?Read More
What is Virginia Fresh Match? How does it connect to LEAP? Here's a quick explainer.Read More
Processing local, in-season produce extends its shelf life, reduces food waste, and creates more nutritious meals for everyone.Read More
What 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 More
What 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 More
As an inspirational farmer used to tell me, "healthy soil, makes healthy plants, makes healthy people."Read More
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).
If you've been visiting the farmers markets lately, you've likely got some beets in your fridge. It's a great time to roast them and stir them into a dish of November's abundant greens. Dinner doesn't get any tastier -- or much easier.Get Recipe
Delicata 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 Recipe
Of all the winter squashes, LEAP's Marketing and Communications Director Christina Nifong finds spaghetti squash to be the hardest to love. Spaghetti squash doesn't really taste like squash -- or spaghetti! What if we stop trying to make this healthy veggie into something it isn't and simply embrace the flavor and texture it offers? Here's a recipe that does just that.Get Recipe
When stacks of zucchini start piling up on farmers' tables, LEAP's Marketing and Communications Director Christina Nifong reaches for this easy, delicious meal. Shred some squash, toss in a little feta, crack a few eggs, and there you go -- dinner.Get Recipe
Peppers are everywhere in late summer. Why not make them the star of your meal? LEAP's Marketing and Communications Director Christina Nifong has tried many stuffed pepper recipes; she likes how this one roasts the peppers before stuffing them. Feel free to make this recipe your own. Try stuffing with tofu rather than ground beef. Swap out the type of cheese. Definitely bring on your homemade marinara if you've got some!Get Recipe
Instead of cream, this recipe uses hummus to make the alfredo sauce. Sounds weird, right? LEAP Food Hub Manager Kyra Crawford LOVES it. Adapt this recipe to whatever vegetables you have in the fridge.Get Recipe
This recipe was shared with us by LEAP Kitchen member and market vendor Theresa Allen of Peace & Harmony Farm. It's a great choice for early spring when turnips -- and their greens -- are most tender, sweet, and tasty.Get Recipe
When the greens and the herbs and the salad fixings are at their finest, not just any salad dressing will do. Here's a new discovery by Director of Marketing and Communications Christina Nifong. She's loves the little bit of sweet and the little bit of smooth that this dressing brings to the table.Get Recipe
The greens are plentiful every spring, as are radishes and sprouts and broccoli. What we all need are delicious dressings to top our seasonal salads. Here is a keeper, from LEAP Kitchen Manager Jeff Bland.Get Recipe
LEAP Director of Programs Kelly Key reaches 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 Recipe
This 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 Recipe
When you look for asparagus soup recipes, nearly all of them are pureed. Not this one. This recipe, a favorite of LEAP's Marketing Director Christina Nifong, is hearty and delicious and not too complicated.Get Recipe
LEAP's newest team member, Administrative Services Manager Laura Weatherford Burns, is a brunch fan. So when we asked what to make from the plentiful eggs and abundant greens of April, she pointed us to this recipe. Feel free to substitute other greens for the spinach or other cheeses as your taste buds guide you.Get Recipe
Try this tasty vegan soup for a warm-up on a cold winter's night.Get Recipe
LEAP 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 Recipe
This recipe couldn't be more simple -- or tastier. Stir it together for a quick side or toss it atop a grain bowl.Get Recipe
When the 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 Recipe
If 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