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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!

Filtering by Tag: Chiles

Stir-Fried Eggplant and Ginger With Miso (Nasu no Abura Miso)

Jacob Bailey

From The Oregonian


  • 2 tablespoons mild miso, such as white miso
  • 1 1/2 tablespoons sake (Japanese rice wine)
  • 1 pound Japanese eggplants (4 or 5 small)
  • 6 tablespoons vegetable oil or light-colored sesame oil (not the toasted variety)
  • 2 small dried red chile peppers, torn in half
  • 1 tablespoon slivered fresh ginger
  • 1 tablespoon finely sliced shiso leaves (see note)



    In a small bowl, muddle the miso with the sake. Slice the eggplant down the middle lengthwise, then diagonally crosswise into slightly less than 1/2-inch slices.

    Heat the oil with the dried peppers in a large wok or skillet over medium heat until the peppers turn bright red. Throw in the ginger and eggplant pieces and toss gently for several minutes, until the eggplant slices are shiny and soft. Add the miso-sake mixture, and stir gingerly to evenly coat the slices without smashing or breaking them. Sprinkle in the shiso leaves, toss once, and serve while still blisteringly hot. Makes 6 servings.

    Roasted Fresh Corn, Poblano, and Cheddar Pizza

    Jacob Bailey

    Adapted from Cooking Light


    • 2 poblano chiles
    •  Cooking spray
    • 2 cups fresh corn kernels (about 4 ears)
    • 1/2 cup chopped green onions
    • 1 garlic clove, minced
    • 1/2 cup l% low-fat milk
    • 2 large egg whites
    • 1 large egg
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 cup (4 ounces) shredded sharp cheddar cheese
    • Pizza dough (see recipe below, or premade crust/dough works too) 
    • 2 tablespoons fat-free sour cream
    • 2 tablespoons chopped fresh cilantro


    Pizza dough recipe (make this first, as dough needs about an hour to rise)


      • 3 1/2 to 4 cups bread flour, plus more for rolling (Chef's Note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flourwhich will give you a chewier crust.)
      • 1 teaspoon sugar
      • 1 envelope instant dry yeast
      • 2 teaspoons kosher salt
      • 1 1/2 cups water, 110 degrees F
      • 2 tablespoons olive oil, plus 2 teaspoons

      Dough directions

      Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the doughcomes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

      Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel orplastic wrap and let them rest for 10 minutes.




      1. Preheat broiler.
      2. Place poblano chiles on a foil-lined baking sheet; broil 10 minutes or until blackened and charred, turning occasionally. Place in a heavy-duty zip-top plastic bag; seal. Let stand 10 minutes. Peel and discard skins, seeds, and stems. Chop peppers.
      3. Lower oven temperature to 425°.
      4. In Large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn, green onions, and garlic; sauté 2 minutes or until lightly browned. Stir in milk; cook over medium heat 2 minutes or until liquid almost evaporates. Cool slightly. Place egg whites, egg, salt, and black pepper in a bowl; stir with a whisk. Stir in poblano peppers, corn mixture, and cheese.
      5. Line a baking sheet with parchment paper. Roll dough onto parchment paper; pat dough to form a 13 x 8-inch rectangle. Spread corn mixture over dough, leaving a 1-inch border. Fold 1 inch of dough over corn mixture. Bake at 425° for 12 minutes or until set. Serve with sour cream; sprinkle with cilantro.