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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!

Field Salad With Roasted Beets, Oranges & Feta

Jacob Bailey

Adapted from Cooking Light


  • 2 Beets (about 1/2 pound)
  • 1/2 teaspoon grated orange rind
  • 6 cups gourmet salad greens
  • 1 cup orange sections
  • 1/4 cup crumbled feta or blue cheese
  • 1/4 cup fresh orange juice
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons extra-virgin olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon Dijon mustard


Preheat oven to 425. Leave root and 1 inch of stem on beets; scrub with brush. Place beets on a baking sheet lined with foil; bake at 425 for 45 minutes or until tender. Cool slightly. Peel beets; cut into 8 wedges. Combine rind, greens, orange sections and feta in a large bowl. Combine juices, pepper, oil, salt and mustard; stir well with a whisk. Pour over salad mixture; toss to combine. Place salad mixture on each of 4 plates. Top with beets.