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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!

Yellow Wax Beans & Scallions

Jacob Bailey

from 101 Cookbooks



3/4 pound yellow wax beans

2 tablespoons clarified butter (regular butter is fine too)

1/4 cup 1 oz / 35 g sliced almonds

1/4 cup / 1 oz / 35 g pepitas (pumpkin seeds)

fine grain sea salt

a handful of micro scallions (or minced scallions)

generous sprinkling of za'atar (or fresh herbs)

1/2 ripe avocado, thinly sliced



Trim the ends from the beans, and slice into 1-inch pieces.

Heat the clarified butter in a large skillet over medium-high heat. Stir in the almonds and pepitas along with a pinch of salt. Cook, stirring often, until golden. Add the beans, toss to coat, cover and cook for a couple of minutes, just long enough for the beans to get a bit tender. Transfer to a serving bowl, sprinkle with the micro scallions (or fresh herbs), a generous amount of za'atar, and arrange the avocado to the side.

Serves 4. Prep time: 5 min - Cook time: 5 min