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!

Butternut Squash Carbonara

Jacob Bailey

from Closet Cooking

6 slices bacon (cut into 1 inch slices)
2 cups squash (cut into small pieces)
1/2 pound pasta
1 clove garlic (chopped)
1 tablespoon sage (chopped)
pepper to taste
2 egg yolks
2 tablespoons heavy cream
1/4 cup parmigiano reggiano


1. Start boiling some water in a large pot to cook the pasta.
2. Cook the bacon in a pan, set aside and drain all but a tablespoon of the grease.
3. Add the squash to the pan, toss to coat in the bacon grease and saute until tender, about 8-10 minutes.
4. Meanwhile, add the pasta to the boiling water and cook as directed on the package.
5. Meanwhile, mix the egg yolk, heavy cream and parmigiano reggiano in a bowl.
6. Drain the cooked pasta reserving some of the water.
7. Add the garlic, sage and pepper to the squash and saute until fragrant, about a minute.
8. Add the pasta and bacon to the pan and toss.
9. Remove the pan from the heat and wait for the sizzling to stop.
10. Add the egg mixture and toss to coat.
11. Add a bit of the pasta water and toss to mix and coat.
12. Garnish with more sage & serve.