Wellspent Market got started at the Portland Farmers Market, and we’ve made a lot of great friends over the years selling olive oil under the trees in the Park Blocks. We want you to meet a couple of them, Jaret and Mona.
Jaret worked as the market manager while Mona managed public relations. Like most market regulars, they love food, and as they moved on from the farmers market, they fell in love with each other.
Together they created Tournant, a farm-to-fire approach to seasonal cooking, communal eating, and life outdoors. We’re happy that Mona and Jaret and found each other, and we’re thrilled to share a few of their recipes.
We just finished this video we made with Tournant,
we are really proud of it
Rabbit, Chorizo and Lady Cream Peas “Paella”
Tournant’s paella reclaims the term’s original meaning, a wide shallow pan that they use to cook rabbit, chorizo, and beans into their own version of the Valencian rice dish.
Seared Cabbage “Escalivada”
This recipe adds Jim’s favorite vegetable to their interpretation of the simple classic from northern Spain, a celebration of flame-kissed vegetables and good olive oil.
A mainstay at chef Deepak Kaul’s “Indian Soul Food” restaurant, Bhuna and its deeply flavorful profile brings a sweet-savory-tangy element to anything it touches.
Seaweed Flakes
An earthy, savory, salty seasoning perfect for sprinkling on rice bowls, popcorn, avocado toast, and anything else that needs a bit oceanic goodness.
Oregon Style Popcorn
No mere “mix,” Joe Brown’s Oregon-Style Corn is a cult-favorite combination of Cheese and Caramel blended together for a sweet-salty snack like no other.
The Greeks typically crush these tingly and herbaceous blossoms into olive oil to marinate lamb or chicken, but they’re perfect for any dish that needs the flavor of the Mediterranean.
