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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!

Mustard Greens, Roasted Squash, and Hazelnut Salad

Jacob Bailey


  • 1 medium delicata squash (12-14 ounces), halved, seeded, cut into 3/4" cubes
  • 2 tablespoons plus 1/3 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup skinned hazelnuts
  • 1/2 cup hazelnut oil
  • 1/2 cup Sherry vinegar
  • 2 teaspoons sugar
  • 1 6-7-ounce bunch mustard greens, center ribs and stems removed from tough greens, cut into 2" pieces (about 5 cups) 


Place racks in top and bottom thirds of oven; preheat to 400°F. Line a rimmed baking sheet with foil. Toss squash with 2 tablespoons olive oil in a medium bowl; season to taste with salt and pepper. Spread out squash on prepared sheet and roast, turning occasionally, until tender and golden in spots, 18–20 minutes.

Meanwhile, spread out hazelnuts on a small rimmed baking sheet and toast in oven until beginning to turn golden brown, 8–10 minutes. Let cool on sheet.

Chop hazelnuts; place in a small bowl. Whisk in remaining 1/3 cup olive oil, hazelnut oil, vinegar, and sugar. Season vinaigrette to taste with salt and pepper.

Place roasted squash and mustard greens in a large bowl; toss to combine. Drizzle vinaigrette over and season with salt and pepper; toss to coat.