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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!

Grilled/Broiled Summer Squash with Parsley Garlic Sauce (Salsa Verde)

Jacob Bailey

from Katherine Deumling of Cook With What You Have

This takes a little time but is delicious and beautiful. 



  • 3 medium zucchini or other summer squash, thinly sliced long-ways (if zucchini) about ¼-inch thick
  • Olive oil for brushing squash
  • ½ bunch Italian parsley, finely chopped
  • 1 clove garlic, minced
  • 1-2 tablespoons lemon juice
  • ¼ - 1/3 cup good olive oil
  • Salt & freshly ground pepper


You can cook the squash one of three ways. You can brush with olive oil and broil on sheet pan, flipping once browned on one side until slightly browned and tender on both sides. You can grill on the barbeque or you can cook in a large heavy skillet on the stovetop in a little olive oil. All work great. The stovetop is probably the fastest. However you cook them, once cooked spread them out on a platter in a single layer.

Mix all the salsa verde ingredients together and adjust seasoning. Then drizzle/spread sauce over squash. Let rest for 15 minutes if you can before serving. Serve at room temperature.