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3394 Brown Island Rd S
Salem, OR, 97302
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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!

Blueberry Almond Breakfast Polenta

Jacob Bailey

Adapted from One Hungry Mama

This is just delicious! The original recipe calls for quick cooking polenta but I use regular polenta and it works well just takes longer.


  • 4 cups milk
  • 3/4 cups quick cook polenta (or regular polenta—see headnote)
  • 1/2 cup almond meal
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 cup blueberries
  • 1/2 teaspoon vanilla extract
  • A few pinches cardamom (up to 1/4 teaspoon)
  • Greek yogurt (optional)


Bring milk to a boil in a medium saucepan over high heat. Reduce heat to low and add polenta, whisking constantly until smooth. Add almond meal and combine well. Cook until the polenta thickens to a creamy consistency, stirring regularly. This can take anywhere from 20 – 40 minutes. Add butter and whisk until it melts completely.
Turn heat off and whisk in honey, blueberries, vanilla and cardamom. Serve with a dollop of Greek yogurt or sour cream and an extra sprinkle of blueberries.

Serves 3-4