Spring Vegetables: Prep and Storage
How to select, clean, and store asparagus, peas, and early greens. Covers trimming techniques, blanching times, and refrigeration methods that extend freshness by days.
Interactive webinars on seasonal cooking techniques, ingredient selection, and recipe development
We run practical webinars where you learn specific techniques you can use the same day. Each session covers real kitchen challenges with seasonal ingredients. You get hands-on demonstrations, detailed explanations, and time to ask questions that matter to your cooking. No fluff, no generic advice—just focused teaching on what works in actual kitchens during specific seasons.
Currently open for enrollment. Each webinar runs live with Q&A, then recordings become available to participants within 48 hours.
How to select, clean, and store asparagus, peas, and early greens. Covers trimming techniques, blanching times, and refrigeration methods that extend freshness by days.
Practical methods for pickling, freezing, and drying summer produce. You'll learn safe acidity levels, proper container selection, and labeling systems that prevent waste.
Roasting, braising, and mashing methods for carrots, parsnips, and turnips. Session includes temperature guidelines, seasoning ratios, and texture testing you can replicate at home.
Washing techniques, drying methods, and dressing application timing
Trimming, sweetness balancing, and cooking times for different textures
Variety differences, ripeness assessment, and cooking versus raw applications
Seeding methods, salt drawing, and preventing watery dishes
Safe cutting techniques, roasting versus steaming, and seed preparation
Choosing by intended cooking method, preventing oxidation, and storage
Trimming, halving, and achieving proper caramelization without bitterness
The spring asparagus session changed how I shop. I used to grab whatever looked greenest, but now I check thickness, look at the cut ends, and know which bunches will last versus which need cooking immediately. Saved me from throwing out limp stalks multiple times already.
Diarmuid Lorcan
Home cook
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