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Several area farms offer locally raised turkeys. Pre-order now to make sure you have what you need on the big day!
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 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 MoreBring yourself and as many friends as you'd like! Dinners are held on the third Wednesday of the month.
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 MoreNew markets, new Farm Share season, new Mobile Market schedule, new staff, and a new retail store all begin this spring.
Read MoreRoanoke shared commercial kitchen has capacity for new members and is offering expanded services.
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 helps Cave Spring Elementary School students sample new foods and flavors.
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 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 cooks in the LEAP Kitchen and sells their bread and baked goods at a variety of venues around Roanoke, including, on occasion, West End Farmers Market.
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.
Late 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 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 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 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 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 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 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 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 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 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 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 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 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 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 RecipeLodi apples are the first apples to ripen, typically in early summer. They can be tart, but they're great for making applesauce!
Get RecipeLooking 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 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 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 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 a rutabaga? This recipe calls for baking it like sliced potatoes or turnips -- perfect for a warm, cozy winter meal.
Get RecipeHere's a delicious way to mix together three gems of fall: kohlrabi, beets, and apples.
Get RecipeA delicious spin on a family favorite side dish, perfect for the holidays and weekend dinners.
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 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 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 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 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 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 days.
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 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 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