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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!

Beet & Apple Relish

Jacob Bailey

From Martha Stewart

Martha recommends on cold chicken or trout! Also wonderful on sandwiches!


  • 1 1/4 pounds small to medium red beets (4 or 5), washed well and patted dry
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 small onion, thinly sliced
  • 3 cups cider vinegar
  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • 4 Granny Smith apples, peeled and cut into 1/2- to 3/4-inch pieces
  • 1/2 teaspoon Dijon mustard


    1. Preheat oven to 400 degrees. Place beets on a sheet of parchment-lined foil; drizzle with oil. Season with salt and pepper. Fold edges to form a packet. Place on a baking sheet, and roast beets until tender, about 1 hour. Unwrap; let cool slightly, then peel. Cut into 1/2-inch pieces.

    2. Bring onion, vinegar, water, and sugar to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves, about 3 minutes. Remove from heat, and stir in beets, apples, and mustard.

    3. Divide among 3 pint-size sterilized glass jars using a slotted spoon, leaving 1/4-inch headspace at tops. Wipe rims and then close with screw bands and lids.

    4. Submerge jars, covering with water by 2 inches, upright on a wire rack in a large pot of hot water; bring to a boil. Boil for 15 minutes (or longer, depending on altitude). Remove jars from pot using tongs, and transfer to a layer of clean towels to cool. Once cool, check for a slight indentation in lids, which indicates a vacuum seal. Refrigerate all canned products after opening.