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Local Quince at Woodshed Provisions

This Week at Woodshed - November 2nd

We have had a beautiful, blustery week on the island. The kitchen is starting to feel cozy with the first autumn weather. We're preserving tomatoes, gathering quince to make jam, bringing squash in from the fields, and enjoying the beautiful fresh salads and soft herbs that still coming in from local farms.

This week we will continue to make our favorite seasonal soups, salads, main course dishes, and lots of autumn-inspired baking. We have been energized to bring some lovely Spanish flavours into the kitchen for this week's pre-order menu.

While in Toronto a few weeks ago, I had a lovely Sunday lunch at one of our favourite restaurants, Edulis, where the incredible husband and wife owners make all of their own paprika from locally harvested peppers. This lunch was motivating as we received so many gorgeous peppers this season.

The Spanish influence in today's pre-order menu is inspired partly by that beautiful city lunch and the warming, cozy Spanish flavours of paprika and fresh herbs.

We have a little more of our 48-month Jamon Serrano (Spanish Ham) in the shop this week/ the perfect compliment to a Spanish-inspired meal. We also have some nice Spanish ham and a good selection of Spanish cheeses in the shop this week.

Wishing you all a beautiful week,

Haidee & Team