This Week At Woodshed - April 22nd

What a wonderful week it has been on our island; even with the chilly Spring weather, we have received the most incredible local harvest!

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. It is such a privilege every Spring to see the harvest begin and to support our local farmers as well as we can.

Thank you, farmers!

This week our shop will be open from Thursday through Saturday, and the Woodshed on King Road will be open from Thursday through Monday. We are so happy to be open and love seeing you in both locations.

We've got a great preorder menu this week; we are making a beef tagine with our grass-fed beef, a lovely fresh herb couscous side dish, Moroccan fish soup with gorgeous Pacific Prowler ling cod, Moroccan carrot soup with fresh lemon, harissa spices, and a touch of wildflower honey, and so many other lovely dishes.

Strawberry rhubarb pies are on the menu again, as are our rhubarb butter cakes. We are always making new and inspiring dishes as we go, based on what comes into the kitchen this week- so pop by the shop to see what we have cooking!

Wishing you a wonderful week of lovely Spring weather and great food!

P.S. We are so excited to have pacific prowler wild caught salmon for sale in our freezer in the shop!!

XO Haidee and the Woodshed Team

Pre-Order Menu