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This Week at Woodshed - October 26th

This Week at Woodshed - October 26th

We have had a wonderfully inspiring week in the kitchen! So many lovely things are still coming in from the garden as this beautiful Autumn weather continues. As I write this morning, the sun is shining on our garden, with last night's rain making everything look vibrant and lush. 

The green beans are still growing along with the soft herbs like parsley and tarragon, while our winter kale planting is growing like crazy, preparing for the colder months.

 The dishes reflect this moment of fresh, vibrant ingredients that are still coming in from the field alongside the warming spices that we start to crave at this time of year. 

We hope you enjoy these Middle-Eastern-inspired dishes created by our outstanding chef Guy. Guy has brought some of his favourite childhood dishes from Tel Aviv into our kitchen, for which we are so grateful! 

We have just opened up a wheel of 2 1/2-year-old Grana Padano cheese. We usually keep these beautiful wheels for cooking and finishing in the kitchen. Still, it would be really lovely to package some up to share with you.

This is an incredible cheese, similar in quality to Parmigiano Reggiano, lovingly crafted in Italy. We use this cheese to finish many dishes, from soft scrambled eggs to soups and pasta. We are very excited to share this cheese with you! You can find our Grana Padano in the shop this week.

We also shaved a leg of our 48-month-old Jamon Serrano. Thoughtfully raised in the hills of Spain, this Jamon is cured in lovely big old barns where the mountain winds blow through to assist in the curing process, giving the ham its unique, delicate flavour. The extra age lends an incredible depth of flavour, similar to a well-aged wine or fine cheese.

This week we will also have many of our favourite seasonal soups; ginger squash soup made with four varieties of heritage squash that just came in from the fields, Tuscan white bean, and kale with kale I harvested this morning, wet with the first Autumn rain, and many others!

We've made our Autumn quinoa salad with roasted local delicata, butternut squash, cranberries, toasted pumpkin seeds, and fresh lemon vinaigrette. For the main dishes, we are roasting organic chickens with just harvested vine leaves and gorgeous concord grapes; this dish helps me to relive memories of Tuscany in the Autumn.

We'll have Lasagne bolognese with grass-fed beef and our Roasted Vegetable lasagne with handmade ricotta. We make all of our own ricotta each week with organic milk and cream, making the vegetable lasagne delicate, creamy and delicious.

On the sweet side, we've got our favourite olive oil cakes, weekend chocolate cakes, carrot cakes with cream cheese frosting, and so much more.

We look forward to seeing you in the shop this week!

Please place your order by Thursday evening for pick up Friday at the shop between 2-4 PM.