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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!

Pasta with Potatoes, Arugula and Red Onions

Jacob Bailey


  • 1 pound yellow finn potatoes, well scrubbed but no need to peel
  • About 1/3 cup extra-virgin olive oil
  • Salt and pepper
  • about a half pound arugula, thoroughly washed and dried
  • 1 small red onion, thinly sliced
  • 1 – 2 cloves garlic, minced
  • 3/4 pound penne or other tubular pasta
  • 1/2 lemon

Preheat the oven to 400°. Slice the potatoes about 1/3 inch thick and toss them with a small amount of the olive oil, salt, and pepper. Spread them in a single layer in an ovenproof dish or on a baking sheet and roast in the oven until they are golden brown and cooked through, about 15 minutes. (Mine took a bit longer.) 

When the potatoes are done, remove them from the oven and put the pasta on to boil in a large pot of salted, boiling water. Heat a saute pan, add some of olive oil, and saute the sliced onion until it is soft and translucent and starting to brown, about 5 minutes. Add the arugula and garlic, and saute both until they just begin to wilt and soften. Lower the heat, add the potato slices and toss together for a minute or two. When the pasta is done, drain them and add them to the potatoes and onion. Add a squeeze of lemon juice and toss everything together. Drizzle with a little olive oil and serve. You could certainly toss with grated Parmesan as well.