Fall Hours

9:00am-6:00pm Daily

5050 SE Stark • 503-231-5050

9000 SE Division • 503-788-9000

Retail only - no online sales

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Portland Nursery

Summer Evening Cooking

Jams, chutneys, pickles, salsa — so many ways to preserve the freshness of the harvest to enjoy the rest of the year — and they make great gifts, too!

We have been privileged to have Chef Dan Brophy (Chef-Instructor at Oregon Culinary Institute and for years a perennial favorite cooking demo master here at Apple Tasting) teach several series cooking workshops. We've pulled together the recipes from his Food Preservation series and his Cooking with Herbs series and published them here for you to download.




Entrees and Soups


Herbed Vegetables




Savory Sauces and Salad Dressings


Sweet Sauces and Jams


Desserts and Drinks


Pickled Vegetables



Food Preservation Recipes


Food Preservation

Dilly Beans

by Chef Dan Brophy
Yield: 4 pints


2 lbs green beans, trimmed
4 heads dill
12 whole peppercorns
4 cloves garlic
¼ cup salt
2 ½ cups vinegar
2 ½ cups water
Optional: Up to 1-2 chilies per jar (or omit)


Pack beans length wise into hot jars, leaving ¼ inch head space. To each pint add chilies, if desired. Add one clove garlic, 3 whole peppercorns, and one head of dill to each jar.

Combine remaining ingredients and bring to a boil. Pour boiling hot mixture over beans, leaving ¼ inch head space. Remove air bubbles. Adjust cap. Process jars in boiling water bath for 10 minutes.

(by Chef Dan Brophy, Summer Food Preservation Series 2013, Portland Nursery / Stark)

Rhubarb Cherry Conserve

by Chef Dan Brophy
Yield: approx. 7, ½ pint jars


1 large orange, washed, seeded and chopped (not peeled)
1 cup water
4 cups rhubarb, sliced
4 cups pitted cherries, coarsely chopped
1 cup dried cherries
5 cups sugar
½ teaspoon kosher salt
1 cup hazelnuts, peeled and chopped


Cook orange in cup of water until peel is tender. Add remaining ingredients, except nuts. In a large pot bring to a boil.

Boil, stir and reduce until mixture starts to thicken. Spoon some on to a plate; it should not have watery edge.

Add nuts in the last five minutes. Pour into hot sterilized jars. Leave ¼ inch head space. Wipe rim. Secure lid with ring. Process fifteen minutes in a boiling water bath.

(by Chef Dan Brophy, Summer Food Preservation Series 2013, Portland Nursery / Stark)