contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

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!

Ale-Braised Corned Beef With Brussels Sprouts & Carrots

Jacob Bailey


  • 1 3-pound piece corned beef brisket (with spice packet, if included) 
  • 1 pound carrots, peeled and cut into 3-inch lengths 
  • 1 12-ounce bottle amber ale
  • 3/4 pound Brussels sprouts (or use the traditional cabbage from you share) 
  • 1/2 cup sour cream 
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon chopped fresh tarragon [seems like an odd herb to me for corned beef, but perhaps it would it's great. However, I would consider it optional.]



    1. In a 5- to 6-quart slow cooker, place the beef, the contents of the spice packet (if included), carrots, and ale. Cook, covered, until the beef is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
    2. Ten minutes before serving, thinly slice the Brussels sprouts. (This is easiest to do in a food processor with the slicing blade.)
    3. Transfer the beef from the slow cooker to a cutting board; if the slow cooker is on the low setting, turn it to high. Add the Brussels sprouts to the carrots and liquid in the slow cooker. Cook, covered, until the Brussels sprouts are tender, 4 to 6 minutes.
    4. Meanwhile, in a small bowl, combine the sour cream, mustard, and tarragon.
    5. Slice the beef. Serve with the vegetables and sour cream sauce.