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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!

Carrots Sauteed in Lemon & Rosemary

Jacob Bailey


  • 1 bunch of carrots, scrubbed, thinly sliced diagonally
  • 1 tsp. grated lemon zest
  • 3 Tbs. unsalted butter
  • Fresh lemon juice
  • 1 garlic clove, pressed
  • salt & pepper to taste
  • 1 Tbs. chopped fresh rosemary



    Drop carrots in pot of boiling salted water until crisp-tender, about 3-4 min. Drain. Rinse under cold water and drain.

    Melt butter in heavy large skillet over medium heat. Add garlic and saute 1 minute. Mix in rosemary and lemon peel. Add carrots and toss to heat through. Season to taste with lemon juice, salt and pepper. Spoon onto plates and serve.