The Seasonal Cook: Welcoming Spring

For many of us, the spring season is long-awaited and something that we look forward to after the darker, colder months of winter. There is an upward, rising energy as daffodils and crocuses pierce their way out of the ground and into day light. It is a season of new energy and renewal.

In the vegetable world, we are greeted by the first asparagus, vibrant pink radishes and soft green onions. Over this weekend, we will capture this expansive energy of spring, bringing joy and creativity to our kitchen.

During this weekend workshop, you will:

• Prepare a variety of fresh salads that bring together the different colours, flavours and textures spring that will delight and surprise you.
• Create hearty soups and stews that will continue to nourish us in the cold wet evenings that come in the transition between winter and spring.
• Explore different cooking styles that highlights the natural flavours of spring vegetables like chicory, rhubarb and new potatoes.
• Understand the significance of seasonal eating, and deepen your connection with the cycles of nature and the different foods that support our wellbeing during this season of new energy.
• Learn practical cooking tips to simplify your time in the kitchen, without sacrificing nutrition, creativity or flavour.

Click here to learn more about your facilitator Jean Torné.