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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Green Tomato-Cow Parsnip Seed Jam, Chutney, and Salsa Verde

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To sum things up, the aroma of cow parsnip seeds (known as the spice golpar) from what I’ve learned, is only soluble in a juicy, wet medium. I’ve really loved infusing it into fruit jams, pickles, and sauces, custards. I’ve only been working with the seeds for a couple months though, so chime in with some ways you’ve cooked it if you feel like sharing, by all means.

With the strong scent of lime the cow parsnip seeds have, I thought they might be good cooked up with some green tomatoes, so I chopped up a few green tomatoes and made a little jam out of them,  throwing the seeds into the tomato mixture and letting it cook down with sugar and ginger.

After a while, I went back to check on the pot and stuck my face into the steam, the scent of lime mingling with green tomatoes, ginger was intoxicating. After that a quick trip to the high-speed blender and mesh strainer made a wicked jam for cheese plates, pork chops or poultry.

I like to usually give one recipe, but the combination with green tomatoes here is so good that I made three different variations from the same starting weight of green tomatoes to show some possibilities. One is a salsa, one a chunky chutney for a cheese plate or on top of a curry, and my favorite is a sweet-tart jam I’ve been serving with chicken and pork. It’s been a hit with crunchy fried chicken livers at the restaurant lately.

Whatever version you try your hand at, or if you just make your own up, one things for sure: you’ll love the lime-y zing of cow parsnip seeds.

Chicken livers with green tomato cow parsnip seed jam

Chicken livers with green tomato cow parsnip seed jam

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Green Tomato Parsnip Seed Jam

A green tomato jam flavored with cow parsnip seeds. Yield: roughly 3 cups
Prep Time15 mins
Cook Time30 mins
Course: Condiment
Cuisine: American
Keyword: Cow Parsnip, Green Tomato
Servings: 4

Ingredients

  • 4 lbs ripe green tomatoes washed, cored and chopped roughly
  • 1/4 cup cow parsnip seeds
  • 1/4 cup fresh ginger finely chopped
  • 2 cups cider vinegar
  • 1 cup sugar
  • Kosher salt to taste

Instructions

  • Combine all ingredients in a wide pot like a 10 inch brazier or stock pot. Cook on medium heat, stirring occasionally, until the pan is nearly dry, roughly 1 hour.
  • Transfer the mixture to a high-speed blender and puree using the accelerator attachment until you get a velvety smooth puree, if you have to, add a little hot water to make it smooth and help the blade catch, you can always cook the water off slowly in a wide pan or add some pectin to thicken it if it's too loose.
  • Pass the mixture through a fine mesh strainer or chinois, transfer to a labeled, dated container and refrigerate until needed.
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Green Tomato-Parsnip Seed Chutney

A rustic chutney made from green tomatoes flavored with cow parsnip seed Yield: roughly 5 cups
Prep Time15 mins
Cook Time30 mins
Course: Condiment
Cuisine: American
Keyword: Cow Parsnip, Green tomatoes
Servings: 10

Ingredients

  • 5 lbs very firm green tomatoes washed, cored, and diced ½ inch
  • 1 tablespoon kosher salt
  • ¼ cup ginger diced 1/8 inch
  • 1 cup sugar
  • 4 cups apple cider vinegar
  • 1 cup garlic scapes or green onion sliced ¼ inch if using green onion stir them in at the end
  • ¼ cup dried cow parsnip seeds
  • 2 tablespoons toasted yellow mustard seed
  • 1 teaspoon whole toasted cumin seed

Instructions

  • Combine all ingredients and bring to a simmer until the pan is nearly dry, then transfer to a shallow container and spread flat to cool.
  • Pack the mixture into a labeled, dated container and reserve until needed.

Green tomato-cow parsnip seed salsa verde

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Green Tomato-Golpar Salsa Verde

Some people like a looser salsa verde, some like it thicker, the choice is yours. The consistency can be adjusted by cooking down the tomatoes and their liquid more or less, depending on what you want. Yield: roughly 5 cups
Prep Time15 mins
Cook Time30 mins
Course: Condiment
Cuisine: American
Keyword: Cow parsnip seed, Golpar, Green tomatoes
Servings: 10

Ingredients

  • 5 lbs green tomatoes cored
  • 1 jalapeno
  • 1 bunch cilantro stems and leaves finely chopped
  • 2 cloves of fresh garlic roughly chopped
  • Fresh lime juice to taste (I used 2 limes)
  • Kosher salt to taste
  • 1/4 cup cow parsnip seeds ground and sifter to remove fibers
  • 1/4 cup flavorless high heat cooking oil

Instructions

  • Pre-heat an oven to 400. Toss the tomatoes with the oil, then place on a baking tray and cook until the skins start to blacken and char, roughly 30-45 minutes. The more char, the deeper the flavor.
  • Remove the charred tomatoes from the oven, chop roughly and combine with the garlic and parsnip seeds in a pan and cook for another 10-15 minutes.
  • Transfer the mixture to a high-speed blender and puree on low, just until the mixture is thick and pureed, but still a little chunky like salsa.
  • Double check the seasoning and adjust as needed, then remove the puree to a bowl, season to taste with the lime juice, add the chopped cilantro, transfer to a labeled, dated container and refrigerate until needed.
Chicken with green tomato-cow parsnip seed salsa verde

The salsa verde is great with beef, pork, chicken or tacos, of course.

More 

Cow Parsnip: Identification, Edible Parts, and Cooking

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Comments

  1. Ellen Zachos

    November 12, 2016 at 11:17 am

    Wish I’d had this before I used up all my green tomatoes! I love the flavor of cow parsnip seed and have just begun to experiment with them. Infused in gin they give a wonderful savory/sweet flavor.

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FORAGER | CHEF®
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Author: The Forager Chef’s Book of Flora
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Alan Bergo
Baby’s first homegrown mushrooms! Backyard wine Baby’s first homegrown mushrooms! Backyard wine caps on hardwood sawdust from my lumberjack buddy.

Next up blewits. Spawn from @northsporemushrooms

#winecaps #strophariaaeruginosa #allthemushroomtags
It’s wild cherry season. I’ll be picking from It’s wild cherry season. I’ll be picking from my favorite spot tomorrow a.m. and have room for a couple helpers. It’s at an event on a farm just south of St. Cloud. 

If you’re interested send me a message and I’ll raffle off the spots. Plenty of cherries to go around. I’ll be leading a short plant walk around the farm too. 

#chokecherries #foraging #prunusvirginiana #summervibes
Special thanks to the beach in Ashland for hooking Special thanks to the beach in Ashland for hooking it up with on-site garnishes. Beach pea flowers taste strong and leguminous, similar to vetch, or like a rich tasting pea shoot. 

#lathyrusjaponicus #beachpeas #peaflower #foraging #northshore #bts
Great, long day of filming in near the south shore Great, long day of filming in near the south shore of Lake Superior yesterday. 

Blueberries were sparse, and some kind of blight seems to be affecting the serviceberries. Chanterelles weren’t as good as 2020, but they were there. 

Quick dip in the Lake Superior after we broke set was a bonus. 

W/ @barebonesliving  @misterberndt @jesseroesler

#barebonesliving #foraging #lakesuperiorrocks #serviceberries #chanterelles #bts
Green ramp seed make a great lactoferment. Just pu Green ramp seed make a great lactoferment. Just put the green seeds in brine in a jar, leave for 2 weeks. 

After they’re sour they can be water bath processed, although I’ve stored them at room temp without an issue too. 

Finished product is great minced or puréed into places where you’d like garlic, capers, or both. 

Makes a great tzatziki with a little crumbled, dried bee balm. 

#tzatziki #ramps #rampseeds #foraging #fermentation
If you move quick you might still be able to get s If you move quick you might still be able to get some unripe, green ramp seeds. I saw a bunch yesterday near Lake Superior. 

At the right stage, they’re tender and the seed hasn’t started to form. 

They have the same potent garlicky flavor as the leaves and bulbs of the plant. 

I only harvest seeds from places where I haven’t harvest harvested bulbs and leaves the same year. 

#ramps #foraging #alliumtricoccum #seedhead
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