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
Cow Parsnip Blossoms
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…
Cow Parsnip Seeds
After cooking with the seeds of angelica last year, I remembered cow parsnip has a similar structure and fruiting cycle. Both plants grow at the same time, look a bit similar, so I thought if angelica produces seeds you can eat, cow parsnip should too, right? I can’t find any mention of them in…
Green Tomato-Cow Parsnip Seed Jam, Chutney, and Salsa Verde
To sum things up, the aroma of cow parsnip seeds 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…