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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: Cilantro

Cucumber and Red Onion Salad II (with Garlic and Ginger)

Jacob Bailey

From Katherine Deumling of Cook With What You Have


dressing ingredients:

  • 3 tablespoons rice wine vinegar
  • 2 teaspoons sugar
  • 2 tablespoons sunflower or other neutral oil
  • 2 teaspoons toasted sesame oil
  • 2 cloves garlic, finely minced or mashed with some salt with the side of chef’s knife
  • 1 ½-inch chunk of fresh ginger, finely minced or grated on a microplane
  • 1 teaspoon sea salt

Salad ingredients:

  • ¼ of an onion, very thinly sliced (soaked in a bowl of ice water for 10-20 minutes)
  • 1 large cucumber, (about 1 pound), sliced lengthwise in half and then cut each half an on angle into ¼ inch slices
  • 1 tablespoon toasted sesame seeds (optional but very good)
  • 3 tablespoons chopped cilantro



Mix dressing ingredients well

Add the remainder of the ingredients to the dressing and mix well. Let the salad sit for 20 minutes if you have the time to let the flavors marry. Adjust the seasoning.

Cucumber and Red Onion Salad I

Jacob Bailey

From Katherine Deumling of Cook With What You Have

Serves 4-6 as a side

You want to soak the onions in ice water for 20 minutes to reduce their pungency (unless you like a lot of bite).

Cucumbers go well with a variety of herbs and flavors. Dill is a common one but, parsley, basil, and cilantro are excellent too so play around with these ideas. 

¼ of an onion (or however much you want/need to use), diced (soak with onions in ice water for 10-20 minutes –see headnote)

1 large cucumber, (about 1 pound), sliced lengthwise in quarters and then sliced into ¼ inch chunks.

¼ cup finely chopped parsley

2 tablespoons (or to taste) rice wine vinegar or 3-4 teaspoons red wine vinegar

2 tablespoons olive oil

sea salt

freshly ground pepper 

Mix all ingredients together well, adjust seasoning to taste and enjoy.

Zucchini with Corn and Cilantro

Jacob Bailey


  • 1 teaspoon olive oil

  • 3 1/2 cups cubed zucchini (about 1 pound)

  • 1 cup frozen whole-kernel corn

  • 1 tablespoon chopped fresh cilantro

  • 1 teaspoon fresh lime juice

  • 1/4 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper


Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender.

Remove from heat, and stir in cilantro and remaining ingredients.