Ukraine has been on everyone’s mind lately, so I thought it would be appropriate to dive into their national dish: Borscht (or maybe it’s Borshch?). As random as it might sound, borscht is something I’ve read about a fair amount about, as the famous tart stew of beets (and all its variations) are inextricably connected…
Cow Parsnip
Foraging and Cooking with Golpar (Cow Parsnip Seed)
The moment I smelled the aroma of cow parsnip seeds, I knew there was great potential to use the seeds as an herb. Indeed, the seeds of the plant are an ancient seasoning from the Middle East, but there was a lot more to them than I first thought before I’d looked at the plant…
Fresh Cranberry Sauce with Cow Parsnip Seed / Golpar
It’s almost time for the annual stuff your face and have a food coma celebration. I’m not doing the turkey this year since I have to travel back to the farm near Willmar Minnesota from the Twin Cities, but I did volunteer to do all the sides, which I don’t mind doing. Prepping ahead makes…
Cow Parsnip Blossom Tempura
I’m jealous of the old knowledge and culinary traditions woven into other cultures. A few years ago I was looking for some info on where Italians pick porcini. I found an Italian website (I’ve since tried to find it and it’s gone or has been taken down) that talked about hunting mushrooms, but also…
Chokeberry-Cow Parsnip Seed Ketchup
To me, using leftovers or looking in the cooler is how real creations are made and new menus created, not by looking at a fancy/expensive purveyor wish lists. A running behind the scenes joke I have with my cooks is that when we execute a dish creatively using leftovers, scrap, or odds and ends we…
Green Tomato-Cow Parsnip Seed Jam, Chutney, and Salsa Verde
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…
