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3394 Brown Island Rd S
Salem, OR, 97302
United States

503-931-6840

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!

Filtering by Tag: Apples

Tangy Apple Fennel Slaw

Jacob Bailey

From Inspired Taste

Ingredients

  • 3 Granny Smith apples, thinly sliced
  • 1 bulb fennel, thinly sliced
  • 1/4 cup lemon juice
  • 1 tablespoon cream-style prepared horseradish
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Lemon peel strips, if desired

Directions

    In large bowl, place apples and fennel.

     In small bowl, mix lemon juice, horseradish, oil, honey, salt and pepper until blended. Pour over apples and fennel; toss to coat. Garnish with lemon peel.

    Celeriac and Apple Mash with Blue Cheese

    Jacob Bailey

    From Martha Stewart

    There are MANY versions of the celeriac mash recipe, our favorites incude apples and/or cider. Potatoes are added to mellow the celery flavor.

    Ingredients

    • 1 3/4 cups homemade or low-sodium store-bought chicken stock
    • 1 cup water
    • 1 pound celeriac (also called celery root), peeled and cut into 1-inch pieces
    • 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
    • 1 medium Granny Smith apple, peeled, cored, and cut into 1-inch pieces
    • 1 medium shallot, coarsely chopped
    • 1 dried bay leaf
    • Coarse salt
    • 2 tablespoons unsalted butter, room temperature
    • 3/4 ounce blue cheese (about 2 tablespoons), such as Buttermilk Blue, Danish blue, or Roquefort (see the Guide), plus more for crumbling

     

    Directions

      Bring stock, water, celeriac, potatoes, apple, shallot, bay leaf, and 1 teaspoon salt to a boil in a large pot. Cook until tender, about 10 minutes. Strain, reserving liquid; discard bay leaf. Return celeriac, potatoes, apple, and shallot to pot, and add 3/4 cup reserved cooking liquid. Coarsely mash with a potato masher. Using a fork, mash together butter and blue cheese in a small bowl. Stir into celeriac mixture. Season with salt. (Mash can be made up to 1 hour ahead; transfer to a heatproof bowl, cover, and set over a pan of barely simmering water, stirring occasionally.)  Spoon into a warm serving bowl, and crumble blue cheese over top.

      Cabbage & Apples

      Jacob Bailey

      Ingredients

      • 1/4 cup butter                                        
      • 2 cooking apples, peeled, & cored                
      • 1 medium onion, diced
      • 8 cups shredded cabbage 
      • 1 cup water                             
      • 1/2 cup red wine vinegar
      • 1/3 cup sugar                                         
      • 1-1/2 teaspoon salt
      • 1/8 teaspoon pepper                                
      • 1 bay leaf
      • minced ginger (optional)

       

      Directions

        In a saucepan over medium heat, in hot butter, cook thinly sliced apples and onion until tender, about 10 minutes. Add cabbage, water, red wine vinegar, sugar, salt, pepper and bay leaf; heat mixture to boiling. Reduce heat to low; cover and simmer 40 minutes or until cabbage is very tender, stirring occasionally. To serve, discard bay leaf. Serves 8.

        Savoy Cabbage, Carrot, and Apple Salad

        Jacob Bailey

        Ingredients

        • 3 tablespoons apple juice
        • 2 tablespoons fresh lemon juice
        • 1 tablespoon olive oil
        • 1/2 teaspoon caraway seeds, lightly crushed
        • 1/2 head Savoy cabbage, cored and very thinly sliced (4 cups)
        • 2 large carrots, very thinly julienned (2 cups)
        • 1 Granny Smith apple, quartered, cored, and sliced crosswise 1/8 inch thick

         

        Directions

          Whisk together juices, oil, and caraway seeds. Season with salt and pepper and toss with cabbage, carrots, and apple.

          Let stand at room temperature, tossing occasionally, 40 minutes to allow flavors to blend and cabbage to wilt.

          Bok Choi, Carrot & Apple Slaw

          Jacob Bailey

          Ingredients

          • 1 pound baby bok choy 
          • 1 teaspoon coarse salt
          • 1 peeled apple, cut into matchsticks
          • 2 large shredded carrots
          • 3 tablespoons fresh lemon juice
          • 1 tablespoon vegetable oil
          • 1 teaspoon finely grated peeled fresh ginger
          • Coarse salt and ground pepper

           

          Directions

            1.   Halve baby bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with coarse salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.

            2.   In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with coarse salt and ground pepper. Toss.

            Brussels Sprouts with Bacon and Apple

            Jacob Bailey

            -3 slices bacon, cut into 1/2-in\ch pieces
            -4 pints Brussels sprouts, ends trimmed and halved
            -Coarse salt and ground pepper
            -1 apple, cored and cut into 1/4-inch slices, each slice halved crosswise
            -2 teaspoons red-wine vinegar

            Preheat oven to 425 degrees. Arrange bacon in a single layer on a large rimmed baking sheet. Bake until browned, 10 minutes. Add Brussels sprouts in a single layer; sprinkle with salt and pepper. Roast until they begin to brown, about 15 minutes.
            Remove from oven, and toss in apple. Return to oven; roast until Brussels sprouts are browned and tender and apple has softened, 10 to 15 minutes.
            Toss vegetables with vinegar, and serve immediately.

            Bok Choi, Carrot & Apple Slaw

            Jacob Bailey

            From Martha Stewart

            Ingredients

            • 1 pound baby bok choy 
            • 1 teaspoon coarse salt
            • 1 peeled apple, cut into  matchsticks
            • 2 large shredded carrots
            • 3 tablespoons fresh lemon juice
            • 1 tablespoon vegetable oil
            • 1 teaspoon finely grated peeled fresh ginger
            • Coarse salt and ground pepper

             

            Directions

              1.   Halve baby bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with coarse salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.

              2.   In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with coarse salt and ground pepper. Toss.

              Beet & Apple Relish

              Jacob Bailey

              From Martha Stewart

              Martha recommends on cold chicken or trout! Also wonderful on sandwiches!

              Ingredients

              • 1 1/4 pounds small to medium red beets (4 or 5), washed well and patted dry
              • 2 tablespoons extra-virgin olive oil
              • Coarse salt and freshly ground pepper
              • 1 small onion, thinly sliced
              • 3 cups cider vinegar
              • 1 1/2 cups water
              • 1 1/2 cups sugar
              • 4 Granny Smith apples, peeled and cut into 1/2- to 3/4-inch pieces
              • 1/2 teaspoon Dijon mustard

              Directions

                1. Preheat oven to 400 degrees. Place beets on a sheet of parchment-lined foil; drizzle with oil. Season with salt and pepper. Fold edges to form a packet. Place on a baking sheet, and roast beets until tender, about 1 hour. Unwrap; let cool slightly, then peel. Cut into 1/2-inch pieces.

                2. Bring onion, vinegar, water, and sugar to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves, about 3 minutes. Remove from heat, and stir in beets, apples, and mustard.

                3. Divide among 3 pint-size sterilized glass jars using a slotted spoon, leaving 1/4-inch headspace at tops. Wipe rims and then close with screw bands and lids.

                4. Submerge jars, covering with water by 2 inches, upright on a wire rack in a large pot of hot water; bring to a boil. Boil for 15 minutes (or longer, depending on altitude). Remove jars from pot using tongs, and transfer to a layer of clean towels to cool. Once cool, check for a slight indentation in lids, which indicates a vacuum seal. Refrigerate all canned products after opening.