contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

3394 Brown Island Rd S
Salem, OR, 97302
United States


Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Arugula Pesto

Jacob Bailey

From Epicurious


  • 4 cups (packed) arugula leaves (about 6 ounces)
  • 1/4 cup pine nuts, toasted
  • 1/4 cup (packed) freshly grated Parmesan cheese
  • 1/4 cup olive oil


Blend arugula, pine nuts and Parmesan cheese in processor until almost smooth. With machine running, gradually add olive oil; process until well blended. Season pesto to taste with salt and pepper. (Can be made ahead. Cover and let stand up to 2 hours at room temperature or refrigerate up to 1 day. Bring to room temperature before using.) Makes about 1 cup.