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!

Medley of Greens with Potatoes & Leeks

Jacob Bailey


  • 1 bunch chard or kale
  • 1 bunch beets, tops only [can omit, or add chard, spinach etc.]
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 large leeks, white and tender green, thinly sliced crosswise
  • 2 cloves garlic, thinly sliced
  • 1-1/2  cups chicken or vegetable stock
  • Salt and pepper
  • 1-1/2  pounds Yellow Finn potatoes (German Butterball's work well too)


Bring a large pot of water to a boil and add some salt. Cut the chard and beet greens into 1-inch ribbons and wash them thoroughly. Add the greens to the pot and cover. As soon as the water returns to a boil, drain the greens in a colander and pat dry. Preheat the oven to 375 degrees. In a large skillet, heat the olive oil. Add the leeks and garlic and cook over moderate heat until just beginning to brown, about 10 minutes. Add the chicken or vegetable stock and bring to a boil. Season with salt and pepper and remove from the heat. Peel the potatoes and slice them 1/4-inch thick. In a large bowl, toss the potatoes with the greens and leeks. Season with salt and pepper. Transfer the mixture to a large baking dish and press the vegetables down firmly. Dot with 2 tablespoons of butter. Cover the pan tightly with foil and bake for 1 hour. Uncover and bake for about 15 minutes longer, or until the potatoes are very tender. Serves 6.