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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!

Swiss Chard and Polenta Squares

Jacob Bailey


  • 1 cup ricotta cheese
  • 3/4 teaspoon ground black pepper
  • 1 cup milk
  • 4 tablespoons olive oil
  • 1-1/4 cup grated Parmesan cheese
  • 6 cups green onions, chopped
  • 1 cup polenta or yellow corn meal
  • 1 teaspoon fennel seeds, crushed
  • 1 teaspoon salt
  • 1 bunch chard, stems removed and leaves coarsely chopped


Preheat oven to 375. Oil 13x9x2-inch glass baking dish. Whisk ricotta and milk in large bowl to blend. Mix in Parmesan, polenta, salt and pepper. Heat 3 tablespoons oil in large pot over medium-high heat. Add onions and fennel seeds. Cover and cook until onions soften, about 5 minutes. Add chard, cover and cook until wilted, about 1 minute. Stir chard mixture into polenta. Transfer to prepared dish. Brush 1 tablespoon oil over top. Bake until brown around edges and firm in center, about 35 minutes. Cut into squares and serve.