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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!


Jacob Bailey

From Signature Dishes from Around the World by Paolo Pac and Roberto Mottadelli  


  • 6 cups water                                 
  • 3 potatoes, quartered
  • 3/4 tablespoon salt                        
  • 1/3 cup butter
  • 1/2 cup finely chopped carrots    
  • 1/2 cup chopped onion
  • 1 1/2 cups canned tomatoes        
  •  3 cups finely shredded cabbage, divided
  • 1/2 stalk celery, chopped              
  • 2-3 beets medium beets
  • 1/2 cup tomatoes                         
  • 1 tablespoon dried dill weed
  • 3/4 cup diced potatoes                  
  • Salt and ground black pepper to taste


Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil. Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender. Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth. Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve.