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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!

Carrots Braised in Marsala Wine

Jacob Bailey

For this simple dish to taste extraordinary, you need the best-quality Italian dry Marsala. Or just use white wine and I’m sure it would be delicious. These carrots don’t need any help!




  • 4 tablespoons unsalted butter
  •  1 lb carrots, peeled and cut into large matchsticks or 1/4” thick slices
  •  Salt & freshly ground black pepper
  •  Small grating of fresh nutmeg
  •  1/2 teaspoon sugar
  •  1/2 cup dry Marsala (or any dry white wine)



    Choose a straight-sided sauté pan that has a tight-fitting lid and is just large enough to hold the vegetables in one or two layers. A pan that is too large will allow the liquid to evaporate too quickly; if it is too small, the vegetables will be piled too high to braise evenly.

    Melt the butter over moderate heat, so that it melts without taking on any color. •Stir the carrots into the pan, and season with salt and pepper, nutmeg, and sugar. Turn the carrots over several times with a wooden spatula or spoon to coat them well with the butter and seasonings. Cook gently — do not fry — stirring often, for about 2 minutes, to release the vegetable's flavor, and then pour in the Marsala. •Bring to a quick boil, and then adjust the heat so the carrots just barely simmer. Cover the pan tightly and braise, shaking it well from time to time, for 12 to 15 minutes, or until the carrots are tender. Check the pan occasionally, and if the liquid has evaporated before the carrots are cooked, add small amounts of hot water. When the carrots are tender, there should be only enough liquid left just to coat them. If there is more, turn the heat to high and boil it off.