This Week at The Woodshed

Our kitchen is overflowing with just harvested rhubarb, French sorrel, tender leeks, sweet and spicy chives, vibrant flowering kale tops, and much more. Every day we receive baskets of fresh eggs from local farmers, which go into our quiche, creme patisserie, lemon curd, and, of course, all of our baking.

We've got an exciting week ahead in the kitchen. We are harvesting the first rhubarb from our garden and will be baking rhubarb butter cakes, baby cakes, and galettes! A sure sign that Spring has arrived.

Our Easter in your home menu is available for pre-order until this evening, featuring our dinner set and some lovely side dishes. Regular pre-orders will return next week.

We are very excited in the kitchen this week with the arrival of Spring and the upcoming reopening of our Upper Ganges shop! Our shop doors will be open on Friday, April 7th, for Easter weekend. We are so excited to see you there!

This week we are also making spanakopita with wild nettles and handmade ricotta. Decadent and nourishing, we just can’t get enough of the wild nettles right now. 

Our grass-fed boeuf bourguignon is simmering on the stove, a pot of brightly coloured and richly spiced Moroccan carrot soup fills the kitchen with its gorgeous aroma, and a lovely batch of Coq au Vin is marinating in red wine and herbs.

We've got our Moroccan fish soup on the menu with gorgeous lingcod from the Pacific Prowler and our vacuum-packed half-organic chickens with paprika honey butter ready for you to pop into the oven to roast.

This is a beautiful time of year, ripe with potential and longing for the upcoming warmer months. In the kitchen, we savour each sign of Spring while still luxuriating in the richness of the food we put away last Autumn.

These wonderful ingredients that we put away in the Summer, combined with the slim but still lovely Winter Harvest, are the base for our menu this week.

We want to remind everyone that we are closing on January 14th to start our renovation. We are expanding and will reopen in February with a beautiful, larger space and a full kitchen!

What a beautiful, sunny week we've enjoyed on our little island. We are cooking up a storm in the kitchen this week, making so many soups! It's definitely soup season.