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The Latest in the Bin: Hope Breakfast Bar arrives in Eagan


Hope Breakfast Bar in Eagan, offering an expansive brunch menu, specialty coffee, and cocktails, opened June 5, 2023, with more than 200 reservations already on the books.

"It’s been amazing," said Brian Ingram, who co-founded the brand in St. Paul with his wife, Sarah, in 2019.

Their restaurant group, Purpose Restaurants, also operates the Gnome Craft Pub in St. Paul, and the Apostle Supper Clubs in St. Paul and Duluth.

The Eagan location is the third full-service Hope Breakfast Bar, with the others located in downtown St. Paul and St. Louis Park’s West End neighborhood. The diner opened with several exclusive menu items, such as garden pancakes, ricotta whipped egg toast, and breakfast tostadas. There’s also the addition of bubble tea and new grab-and-go fare.

Hope Breakfast Bar’s newest location in Eagan is not expected to be the brand’s last in the Twin Cities. With-

drawing plans for a 1980s-themed restaurant in downtown St. Paul, Ingram said Purpose Restaurants would be shifting its resources to focus more intently on the expansion of Hope's brand. 

Hope Breakfast Bar in Eagan is open daily from 7 a.m. until 3 p.m. 



Maple Candied Nuts


From Living Local Spring,

from Minnesota Grown

by minnesotagrown


The delicious flavor of pure maple syrup shines in this recipe. Once you try candied nuts made with maple syrup, you’ll never go back to sugar! They’re great on salads, ice cream or other desserts or on their own as a tasty, sweet snack.


2 cups of raw nuts — pecan or walnut halves work well

1/3 cup pure maple syrup

1/8 teaspoon salt


1. Combine all ingredients in a medium sauté pan. Cook over medium heat, stirring cons- tantly, until maple syrup is reduced by at least half, about 3-4 minutes.

2. Lower heat to medium-low and continue cooking, stirring constantly, until the liquid in the maple syrup has evaporated and it has crystallized into maple sugar, about 6-9 minutes. Reduce the heat as necessary to prevent burning the nuts or maple sugar. You’ll notice the syrup start to become grainy and coat the nuts with crystals that look like tiny grains of sugar. Keep cooking and stirring until the pan is dry and the syrup has completely crystallized, covering the nuts.

3. Immediately remove nuts to a sheet pan and spread in a single layer to cool. Once cooled, store in an airtight container. Nuts will keep at room temperature for up to a week, or in the refrigerator for up to two weeks.

Find a Minnesota maple syrup producer near you in the Minnesota Grown Directory at


How to Preserve Strawberries

Nothing can compare to a freshly picked, red, sweet, juicy Minnesota-grown strawberry. Minnesota-grown strawberries can be purchased directly from the farm or at the local farmers markets. Many of the strawberry farms throughout the state offer u-pick and pre-picked strawberries. Use the Minnesota Grown printed or online directory to find a strawberry farm near you.

U-pick strawberries are typically sold by the pound whereas a quart or a flat of strawberries are sold by the unit. A quart of freshly picked strawberries can surely disappear fast and can be enjoyed fresh on yogurt or ice cream or made into a smoothie or baked in a pie. Others like to serve them with whipped cream on, waffles, pancakes, crepes, strawberry shortcake, or with angel food cake. As one u-picker tells his mom, "These are so good, {that} you don’t even need to dip them in sugar."

Preserving Strawberries

With the short three week June-bearing season one might wonder how they can save this goodness. Purchasing strawberries in bulk either u-pick or by the flat is usually a cost-effective way to purchase strawberries. When purchasing in bulk it is good to remember that the shelf life of farm fresh strawberries is approximately three days, which is much shorter than store bought strawberries from other areas of the US. There are a variety of ways to preserve strawberries including freezing and processing into jam. Freezing is a quicker method of preserving when compared to making jam. Frozen strawberries can be enjoyed in yogurt, smoothies, and milk shakes.

Freezer and Shelf stable Jam

There are two types of homemade strawberry jam: freezer jam and shelf stable jam. Freezer jam is an easier no-cook method that doesn’t require the hot water bath or sealing for preservation. Freezer jam can be stored in plastic containers; however, this jam is not shelf stable and needs to be stored in the freezer before use. Freezer jam is typically thinner than shelf stable jam.

Canning shelf stable jam is more complex than freezer jam. It requires glass jars and a water bath sealing method.  Once the jars have sealed the jam is shelf stable. This jam is thicker than freezer jam, but typically runnier than store bought jam.


There are many recipes for jams, including low sugar, no sugar, and pectin free. It is important to follow your recipe as directed, otherwise the jam may not set properly. Homemade strawberry jam can be enjoyed on homemade bread, over ice cream, mixed in yogurt, on Swedish pancakes or crepes, or made into the classic PB&J sandwich. Once you have made homemade strawberry jam, you will not return to store bought jam! So, it is important to purchase enough strawberries to last you all winter long. Provided are 2 strawberry jam recipes.


Strawberry Freezer Jam

Yield: approximately 5 cups


  4 cups strawberries

  4 cups granulated sugar

  1 box of sure-jell premium fruit pectin

  3/4 cup water


  1. Prepare strawberries: Wash and remove stems.

  2. Crush strawberries, you may use a potato masher.

  3. Measure 2 cups of crushed strawberries and 4 cups of granulated sugar and put into medium sauce pan and heat over medium-low heat.

  4. In small saucepan mix water and fruit pectin.  Bring to boil. Let boil for 1 minute.

  5. Mix fruit pectin and strawberry mixture for 3 minutes until sugar has dissolved.

  6. Fill containers immediately, leaving ½ inch space at the top for expansion during freezing. Cover with lids.

  7. Let sit at room temperature for 24 hours or until set. Refrigerate up to 3 weeks or freeze up to 1 year.  If frozen, thaw in refrigerator before using.

Strawberry Jam (Shelf Stable)

By: Bri Martinez



  8 cups of strawberries

  7 cups sugar

  1 package sure-jell pectin

  ½ tsp butter

Preparing Jars:

  1. Boil glass jars for 10-15 minutes prior to use.

  2. Boil lids for 10 minutes, then leave in pot of hot water while making jam.



  1. Crush strawberries to 5 cups, then put into a large pot. (Can use potato masher or blender)

  2. Stir pectin into strawberries

  3. Add 1/2 tsp butter to reduce foaming

  4. On high heat, bring to a full rolling boil, stirring constantly.

  5. Add sugar. Return to full rolling boil. Boil exactly 1 minute. Remove from heat.

  6. Skim off any foam with metal spoon.

  7. Ladle immediately into prepared jars, filling each within ¼ inch of top. Wipe jar rims and threads. Cover with 2-piece lids -only finger tight,

  8. Place jars into pot of boiling water. Water must cover jars by at least 1-2 inches.

  9. Cover and bring to gentle boil. Let boil for 10 minutes.

  10. Remove jars and place on towels to cool completely.

  11. After jars cool, check seals by pressing centers of lids with finger. If lid springs back lid is not sealed and MUST be refrigerated.

  12. Let stand at room temperature for 24 hours.

  13. Store unopened in a cool, dark place (such as cupboard or pantry) for up to 1 year.


About us

Nowthen Berries is a small 5-acre, family farm in Nowthen, Minnesota. We grow June-bearing and Everbearing strawberries, which will provide you with strawberries from mid-June through the frost. In the month of June, we have u-pick available for our customers. Pre-picked berries are available by the quart or 10-pound flat, it is recommended to call ahead for availability. Berries can be purchased directly at our farm in Nowthen or at Maple Grove Farmers Market.

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