Never met a brussel sprout?

Ok, so the saying isn’t entirely true, especially when it comes to brussel sprouts. If you’re one of those non-believers in the tastyness of brussel sprouts it may be that you just haven’t had a good brussel sprout.
As most of you know I work for this amazing family, the DeNoble’s who sell their organically (not certified) grown produce at the farmer’s markets in Portland. Working for them has been amazing, in many different ways, but one of the most important things I’ve learned is how important freshness is when it comes to produce. Even local markets, co-ops and the like have trouble getting produce that’s as fresh as what they bring to the markets (we’re talkin’ pulled/cut on Friday and sold to you on Sunday) which, if you’ve never experienced it is AMAZING! Their veggies have SO much more flavor, more nutritional value, and are just plain prettier to look at.
That being said, their brussel sprouts are to die for! Most people don’t like the bitterness that they often associate with brussels, but if they’re cooked right and are fresh from the farm these little babies pack a pretty sweet punch.

Come check us out at the Hillsdale Market every other Sunday, check the website for dates: http://www.hillsdalefarmersmarket.com
We’ll be back at the PSU market starting in March-YAY!

Golden-Brown Apple Cider Brussel Sprouts

mmmmm, so good

1/2-3/4lb brussel sprouts, cleaned and chopped in 1/2*
2 Tbsp margarine (or butter)
1-2 Tbsp Brown sugar
1/4-1/3c apple cider
1/4 c veggie broth (or any broth)

 

Place the brussel sprouts in a pan, like a cast iron skillet, and add the margarine. Turn heat up to medium high and cook, rotating occasionally but allowing them to brown, about 7 minutes. Mix in the brown sugar and cook until it begins to caramelize, about 3 minutes.
Pour the apple cider and veggie broth over the brussel sprouts and mix to incorporate the sugar. Cover and turn the heat down to med-low. Simmer for 5-7minutes or just until the sprouts are tender enough to pierce with a fork. Taste and adjust, adding salt if needed.

*Many people shy away from the larger brussel sprouts for fear of their bitterness. However, if you get fresh brussel sprouts the taste difference is minimal. In order to make sure that they cook evenly cut the larger ones in to halves or quarters.

Sunday morning breakfast

Hash with soyrizo and avocado-YUM!

Portlanders love their late morning- early afternoon brunches, and Jam definitely fits the bill for tasty, not too spendy breakfast in a fun atmosphere. They offer huge portions of traditional stuff, pancakes,

Hashbrowns with a side of ketchup ice cream-LOVE IT!

potatoes that can be made to order with anything you like added to them as well as a number of vegan and vegetarian options. They also have pretty cool specials most of the time so be sure to check out the board when you come in-or drool over it while you wait.

One drawback about this place is that if you get here at or around 10 IT WILL BE PACKED, so be prepared to wait. They do however, move people in and out pretty quickly and have coffee while you wait-so it ain’t all bad.

Jam on Hawthorne

Image courtesy of Urbanspoon

2239 SE Hawthorne Boulevard,
Portland, OR 97214
(503) 234-4790 ‎

Omni/Vegan::$$::CC::7:30-3::