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!

Caldo Verde

Jacob Bailey

From Cook’s Illustrated Magazine Soups and Stews



  • 2 tablespoons olive oil
  • 1 large onion, chopped medium
  • 4 medium garlic gloves, minced or pressed through garlic press (about 4 teaspoons)
  • 6 cups low sodium chicken broth
  • 1 pound Red Bliss Potatoes (the banana fingerling is a waxy potato and can easily be subbed in this recipe)
  • 8 ounces chorizo, linguica, or kielbasa sausage, halved lengthwise and cut cross-wise into 1/4 inch pieces
  • 1 sprig fresh savory or oregano (we used oregano)
  • 6 ounces kale, stems removed and leaves cut crosswise into 1/4 inch strips
  • All shelled cannellini beans (about 1.5-2 cups)


Heat oil in large stockpot or Dutch oven medium heat. Add onion and cook until softened. Add garlic and cook until fragrant, about 30 seconds. Add 3 cups broth, potatoes and 1/2 teaspoon salt. Increase heat to medium-high and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender about 15 minutes. Remove pot from heat and mash potatoes in liquid with potato masher until no large chunks remain and potatoes thicken stew slightly. Return pot to medium high heat, add remaining 3 cups broth, sausage, savory/oregano and cannellini beans and bring to a boil. Reduce heat to medium-low and cover and simmer to blend flavors, about 15-20 minutes (check beans for tenderness, if over-cooked they will begin to fall apart.) Remove and discard savory. Stir in kale and summer until tender, about 5 minutes. Adjust seasonings with salt and pepper to taste. Serve immediately, drizzling each portion with olive oil, if desired.