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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!

Kale with Tomatoes, Garlic & Thyme

Jacob Bailey


  • 1 tablespoons plus two teaspoons extra-virgin olive oil
  • 2 cloves garlic
  • 2 cups cherry tomatoes
  • 1 1/2 teaspoons fresh thyme leaves [can sub dry, use more if desired 
  • 1 pound boiled, chopped kale leaves
  • Coarse salt and ground pepper


    [Canned whole tomatoes are inexpensive and delicious, try subbing these for the out of season cherry tomatoes, putting them in whole and breaking up in the pan to desired size]

    In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered, and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil.

    [Rather than boil, I suggest adding fresh kale at the end and cooking until tender but not overdone.]