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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!

Cucumber Dill Salad

Jacob Bailey

From Jennifer McGavin


Cucumbers and dill make a great combination, but this salad is tasty with just cucumbers, too. Serves 4.


  • 1 seedless cucumber (long and skinny, slightly bumpy), or 2 American cucumbers
  • 3 Tbsp cider or white vinegar
  • 1 Tbsp sugar
  • ¼ tsp each salt and freshly ground black pepper
  • 1 small red onion, sliced and broken into rings (optional)
  • 3 tablespoons chopped fresh dill, (leaves from 1 lg. stalk) (optional)



Wash the cucumber(s). If you have unwaxed, seedless cucumbers you can leave part or all of the skin on in strips (attractive when sliced), all others should be peeled. Using a mandoline, a food processor with the thin slicer attachment, or the slicer opening on a cheese grater, slice the cucumber very thin.

Place the vinegar, sugar, salt, and pepper in a serving bowl and whisk until the sugar dissolves completely. Add the cucumber, onion, and dill, if using, and toss well. Marinate for 5 or more minutes and serve.