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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!

Pepper and Eggplant Sauté for Pasta, etc.

Jacob Bailey

This is less of a recipe and just an idea for a good treatment of these two items. By all means add some spicy pork sausage if you’d like—it’s a great combination.

Dice the eggplant (no need to salt, soak and drain as many recipe say—these are tender, fresh eggplants and I generally think that step is unnecessary). Clean and cut the peppers into 1-inch long strips. Saute both in a large skillet generously coated with olive oil over high to medium-high heat until browned and tender. Add 1 -2  cups diced tomatoes (depending on how saucy you want it) and bring to a simmer. Cook gently for about 10 minutes until the tomatoes reduce. Turn down heat and cover if the veggies start getting to dark. Salt to taste.

Add some minced garlic a minute or two before the veggies are done. Serve with a sprinkling of chopped parsley and a drizzle of good olive oil, tossed with pasta, on toasted bread, over rice, as a side to grilled meat or fish. . .