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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!

Raw Tuscan Kale Salad with Pecorino or Parmesan

Jacob Bailey

Adapted from the NY Times

One of our favorite ways to eat ANY type of kale! Incredibly nutritious as kale is left raw.



  • 1 bunch Tuscan/Lacinato or curly Kale (we make this salad with ALL types of kale)
  • 1 thin slice country bread or 1/4 cup homemade and/or high quality bread crumbs or croutons
  • 1/2 garlic clove, finely chopped
  • 1/4 cup finely grated pecorino cheese, more for garnish
  • 3 tablespoons extra virgin olive oil, more for garnish
  • Freshly squeezed juice of 1 lemon
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon red pepper flakes (optional)
  • Freshly ground black pepper, to taste.


Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Or cut chop into small pieces.  Place kale in a large bowl.   If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.  Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes (optional) and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).  Let salad sit for at least 10 minutes or up to several hours- more time enables lemon juice to break down the kale and make more tender.  Serve topped with bread crumbs, additional cheese and a drizzle of oil. Yield: 2 to 4 servings.