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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!

Pesto - Eggplant Dip

Jacob Bailey


  • 1 eggplant
  • 1 ripe tomato  ( 8oz.)
  • 3 - 4 Tbs. olive oil
  • 1/2 cup loosely packed basil leaves, washed and dried
  • 1 clove garlic 
  • 1 Tablespoon lemon juice
  • 1/3 cup crumbled feta
  • salt and pepper
  • 6 toasted pita breads



Rinse eggplant.  Peel, trim and discard stem end. Rinse and core tomato.  Cut both into 1/2 inch slices. Brush both sides of each slice with the olive oil. Place eggplant and tomato slices in a single layer on two baking sheets.Broil 6 inches from heat, one sheet at a time, turning once until the eggplant is browned on both sides about ten minutes per sheet. In a food processor, whirl basil and garlic until finely chopped. Add eggplant and tomato. Pulse until vegetables are coarsely chopped. Add lemon juice and salt and pepper to taste. Place in a bowl and garnish with feta.  Serve with pita breads.

Dip can be covered, chilled  and held for one day.