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3394 Brown Island Rd S
Salem, OR, 97302
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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!

Kale Salad with Pickled Pumpkin

Jacob Bailey


Serves 2

4-5 stalks of Kale 
1-2 Tablespoons pumpkin seeds (pepitas), toasted
1 bunch of cilantro
Juice from three limes
1-2 very small cloves of garlic
1/3 cup of pumpkin seed oil (or extra virgin olive oil)
1 1/2 tablespoons honey
salt and pepper to taste
2-3 spoonfuls of pickled pumpkin chunks (recipe below)
shaved Pecorino Romano (optional)

Remove the stalks of the kale, tear the leaves into bite sized pieces and set aside.  Toast the pumpkin seeds in a saucepan over medium heat until they are fragrant and slightly browned.  In a food processor or blender add one bunch of cilantro (stems and leaves), juice from three limes, one or two small cloves of garlic, pumpkin seed oil, honey and salt and pepper to taste.  Process these ingredients until they are thoroughly combined.  Add a few spoonfuls of the dressing to the torn kale leaves and massage it into the kale.  Making sure that each leaf of kale is coated in dressing and giving it a slightly bruised look.  Add more dressing as required.  Divide the kale onto two plates and top with pickled pumpkin, toasted pumpkin seeds and shaved Pecorino Romano if desired.  Serve.  Store extra dressing in the refrigerator.

Pickled Pumpkin

Adapted from The Complete Book of Pickles & Relishes by Leonard Louis Levinson
makes 3-4 pints

One (4-5 lb) pumpkin (not the jack-o-lantern type)
2 cups white vinegar
1 cup pure maple syrup
4 cloves
1/4 teaspoon ground ginger
8 peppercorns
1/4 teaspoon whole mustard seeds
2 bay leaves
1 clove garlic

Peel and seed the pumpkin and cut it into small cubes.  Sprinkle on a heavy amount of salt and stir to coat the pumpkin chunks.  Set this aside for 2-3 hours to draw out the moisture from the pumpkin.  Meanwhile prepare a water bath canner and sterilize 4 pint jars.  Place the remaining ingredients into a saucepan over medium heat.  Bring everything to a boil and then reduce the heat to simmer for 5 minutes.  Rinse the salt off the pumpkin chunks and pack them into hot sterilized jars.  Pour the hot brine over the pumpkin chunks, leaving a 1/2 inch headspace. Wipe rims, apply lids and rings and process in a boiling water bath canner for 20 minutes.