POTLIQUOR

Meal project and events by the San Francisco Bay

Pickle Class, and Other News

Hello there, 

We hope you’re having a beautiful and delicious summer! We’ve been enjoying throwing weddings and cooking meal projects for you, and have a couple of announcements to make about the upcoming weeks:

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Pickle Class
We’re teaching a pickle class, limited to 10 people, at our kitchen in Berkeley on August 16, and there are still spots available! You can sign up here, if you’d like to join us.

Meal project
The next crate will be Spanish-leaning, and will be available for pickup on Thursday, August 7. We’ll announce it by the Friday before. 

Stay tuned for more exciting announcements! 

All our best, 
jennifer & laura

July 10, 2014: Summertime

Hello there, and happy fourth of July! We’re happy to announce our next menu, Summertime, all about smoked ribs, lemony beans and bright summer salads.
 
As usual, we’ll offer this menu for pickup on Thursday (July 10) between 5:00 and 7:30 P.M. in Berkeley and San Francisco; they’re available on a first-come, first-served basis on Square Market.
 
Vegetarian: $120
Omnivore: $160
All in: $200
 
A reminder about the version names: Vegetarian contains the vegetarian main dish, Omnivore contains the meat main dish, and All in includes both main dishes.
 
It’s like this:
 
Smoked beef ribs, slab
Maximum iconic summer cookout, pasture-raised.
 
Slow-cooked white beans, summer squash, lemon, two quart jar
A brighter version of our baked beans.
 
Mustard sauce, eight ounce jar
For ribs, for beans
 
Figs & roasted sweet potatoes, 24 ounce jar
Our current salad crush.
 
Pickled green beans - 12 oz jar
Blue lakes from Riverdog, still crunchy.
 
Cucumber melon salad, pint jar
Cool and pretty.
 
Assorted tomatoes and basil from the market
Because summer.
 
Fresh local cheese 
Yet to be determined, but sure to be special, with tomatoes particularly in mind.

Extras this week include Morell’s Kid Loaf (a loaf-shaped levain), pickled beetschicken glaze and stock.

Thanks for supporting Potliquor!

All our best, 
jennifer & laura
 

June 26, 2014: Supper

Hello there,
 
We’re glad to announce the next Potliquor menu, which we’re calling Supper: it’s a proper roast and sauce and a decadent quinoa salad, with all the summer trimmings, reminiscent of a proper midday meal on Laura’s grandparent’s farm in North Dakota. As usual, you can enjoy it as an all-at-once feast or use it over the course of several days.



As usual, we’ll offer this menu for pickup on Thursday (June 26) between 5:00 and 7:30 P.M. in Berkeley and San Francisco; they’re available on a first-come, first-served basis on Square Market.
 
Vegetarian: $125
Omnivore: $150
All in: $185
 
A reminder about the version names: Vegetarian contains the vegetarian main dish, Omnivore contains the meat main dish, and All in includes both main dishes.
 
It’s like this:
 
Porchetta & fresh green coriander pork sauce (a pound and a half before cooking, omnivore crate)
We’ve been really enjoying the fresh green coriander berries lately; the porchetta will be fully cooked and ready to enjoy hot or cold.
 
Quinoa, costata, purslane salad, quart jar (vegetarian crate)
A rich and sustaining salad, with one of our favorite summer squashes and juicy, bright purslane.
 
Green beans & oven dried tomatoes, quart jar
We like this as a salad, or tossed in a pan to serve warm.
 
Creamed spinach, 24 oz jar
Have you had real creamed spinach? There is a reason they started canning the stuff, trust us.
 
Rich vegetable stock, 24 oz jar
For your summer culinary adventures, or just to pour into a bowl with a poached egg and toast.
 
Pickled cucumbers,  pint jar
Refrigerator pickles, half sour and ready to eat.
 
Apricot jam, half pint
Royal Blenheims, naturally. A very real jar of sunshine.
 
Smoked chili butter,  8 oz
to go with your…
 
Fresh corn.
Happy Solstice!
 
Extras this week include Morell’s sunflower breadpickled beets, and stocks.
 
Thanks for supporting Potliquor!
 
All our best,
Jennifer & Laura

June 12, 2014: Paula

Hello there,
 
Paula Wolfert has been an inspiration to us for longer than we’ve known each other, so it seems fitting that we make a menu openly influenced by her. Not every dish here is directly from her books, but we think of her when we eat food like this. We recommend that you treat yourself to her new book, The Food of Morocco or to the classic Cooking of South West France, if you like to cook and read.  We also love Yotam Ottolenghi’s Jerusalem, and Jeff Kohler’s Morocco, in the same vein.



This week’s food is free of gluten; the only grains are oats in the date bars.

As usual, we’ll offer this menu for pickup on Thursday (June 12) between 5:00 and 7:30 P.M. in Berkeley and San Francisco; they’re available on a first-come, first-served basis on Square Market.
 
Vegetarian: $130
Omnivore: $155
All in: $190
 
A reminder about the version names: Vegetarian contains the vegetarian main dish, Omnivore contains the meat main dish, and All in includes both main dishes.
 
It’s like this:
 
Lamb meatballs, herbs and lemon, a pound and a half before cooking, omnivore crate
Bright and lightly sauced. No breadcrumbs in this one.
 
Watercress soup, chick peas, pistachios and rose, quart jar, vegetarian crate
Peppery and rich and heady.

Beets + yogurt with za’atar, 12 oz jar
To serve as a dip or on a sandwich.
 
Cucumber salad, orange flower water, pint jar
Cucumbers are here! This is a nice simple floral salad, to start us off.
 
Spicy eggplant + tomato salad, pint jar
Chunky, creamy, sweet & spicy.
 
Crushed olive salad, half pint jar
With citrus fennel marmalade, salty and bright.
 
Steamed carrot salad, pint jar
With lemon and spices, comforting and good.
 
Harissa, half pint jar
One of our very favorite sauces to have around for nearly everything, from hamburgers to lentil soup.
 
Date bars, four
For your early summer hikes and quickly grabbed breakfasts.
 
Plums from Blossom Bluff
We’re going nuts for the drip-down-your-arm stone fruit right now.

 
Extras this week include chicken glaze, lots and lots of stock (duck + chickenlambthree onion and vegetable), and sesame bread from Morell’s.
 
Thanks for supporting Potliquor!

All our best,
jennifer & laura

Wednesday, May 21, 2014: Backyard

Hello there!
 
We have a new menu for pickup next week. It’s called Backyard, because that’s where you should eat it, if this weather holds even a little.  Parks also count. Pickup will be slightly different this time: on Wednesday instead of Thursday, just this once. Our Laura is leaving for China on Thursday, so stay tuned for all the lovely ideas she’ll come back with in a couple of weeks. We’re already thinking about tea classes and Shanghai dumplings, just you wait.
 
If you’d like a vegan version of this crate, we can do it—just order a vegetarian crate and let us know in the notes field.

As usual, we’re offering them on Square Market on a first-come, first-served basis. Pickup will be Wednesday, May 21 from 5:00 to 7:30, in Berkeley and San Francisco.
 
All in (includes both the omnivore and vegetarian main dishes): $185
Omnivore: $155
Vegetarian: $125

 
It’s like this:
 
Fried chicken (omnivore crate), 8 pieces
Pasture-raised, buttermilk-soaked, crusted and a little spicy. Bring it cold for a picnic or give it a quick crisping in the oven.
 
Hoppin’ John cakes (vegetarian crate), 6 cakes
It’s possible that we went a little nuts with our Anson Mills order and have a lot of really amazing grains and legumes to make special gluten-free vegan burgers for you. These will have Sea Island Red Peas, Carolina Gold Rice and Heirloom Bennecake flour.
 
Potato salad, 24 ounce jar
The lemony homemade mayonnaise kind, crunchy with celery.
 
Cabbage slaw, pint jar
Bright with lemon and olive oil.
 
Sesame herb sauce, half pint jar
Yet another version of our herb sauce, with the chicken and hoppin’ cakes in mind: lemon thyme, parsley, chives, lots of sesame.
 
Cornbread, slab
We’re doing this one with stone ground polenta, with eggs and buttermilk. (If you’re vegan, we’ll make polenta grits for you.)
 
Shelled fresh peas, pint jar
All shucked and ready for the pan, if they get that far.
 
Strawberry rhubarb galette, about 9”
A special picnic treat.

Cherries, one pound
Cherries are here! We’re looking for the best ones for you.

Extras this week include Rosemary Bread from Morell’s, duck + chicken stockbrown chicken glaze, pickled beets and three onion stock

Thanks for supporting Potliquor!

All our best, 
jennifer & laura

May 8, 2014: Brunch

Hello there,
 
We’re happy to announce a special menu for next week, Brunch, inspired by a certain national holiday and our sincere wish for you to have a lazy, sunny, indulgent morning sometime soon. We’re taking the opportunity to bring you lots of our neighbors’ amazing wares this week: Thistle, Morell’s Bread and Nuthouse Granola are all here in the Berkeley Kitchens with us.
 
 As always, we’ll offer this menu for pickup on Thursday (May 8) between 5:00 and 7:30 P.M. in Berkeley and San Francisco; they’re available on a first-come, first-served basis on Square Market.
 
Vegetarian: $155
Omnivore: $145
All in: $185
 
A reminder about the version names: Vegetarian contains the vegetarian main dish, Omnivore contains the meat main dish, and All in includes both main dishes.
 
It’s like this:
 
Smoked trout from MacFarland Springs, two trout (omnivore crate)
We have been loving this beautiful, sustainably farmed trout, and it is really special smoked. You can read about how it’s raised here:
 
Fromage blanc tart, shaved asparagus & spring onion: one 10-inch tart (vegetarian crate)
A pretty spring savory tart, great for dinner in the park, too.
 
Favas, half pint
For real, this time. Because we really do love you.
 
Pickled shallots + fennel, half pint jar
A bright, briny tangle for putting on everything.
 
Scones from Eduardo Morell: two peach, two orange
You know the amazing bread we’ve been giving you? Well, Eduardo also makes whole wheat scones: full of fruit, moist and dense, and unlike any we’ve every had. We think you’ll love them.
 
Cucumber peach juice, special from Thistle, 17 ounces
For your very fancy champagne cocktail, of course.
 
Cold brewed coffee, pint
Cold brew has superior flavor, is concentrated so stands up well to ice or diluting with water or cream, and lasts for two weeks. We’re using Friendo Blendo from Four Barrel for this batch.
 
Sheep butter, four ounces
Because special.
 
Cultured clotted cream, about six ounces
For your scones, for your trout.
 
Rhubarb compote, 12 ounce jar
Rhubarb is one of our favorite things about this time of year; this is an elegant way to have it around for serving with yogurt or cream.
 
Granola from Nuthouse, one pound
Our neighbor Craig Boon across the hall sends the most amazing smells from his kitchen: his granola does everything we want granola to do. 
 
Seasonal spring bouquet
Flowers in Your Hair is making beauties for us from Blue Heron Farm!
 
Extras this week include chicken glaze, and rye bread from Morell’s.
 
Thanks for supporting Potliquor!

All our best,
 
jennifer & laura

April 24, 2014: Pie

Hello there,
 
We’re happy to announce a menu for next week, PIE! We’ve been wanting to make chicken (and mushroom) pot pie for you forever, so here we go. As always, we’ll offer this menu for pickup on Thursday (April 24) between 5:00 and 7:30 in Berkeley and San Francisco; they’re available on a first-come, first-served basis on Square Market.

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Vegetarian: $130
Omnivore: $130
All in: $180
 
A reminder about the version names: Vegetarian contains the vegetarian main dish, Omnivore contains the meat main dish, and All in includes both main dishes.
 
It’s like this:
 
Chicken pot pie, 9”
You know the drill. Flaky crust, big pieces of chicken, sweet spring vegetables, gravy.
 
Mushroom pot pie, 9”
With king oyster mushrooms, all sweet and silky.
 
Potatoes in butter, 24 ounce jar
We are kind of not messing around, this week.
 
Carrot and parsnip salad with currants, pint
This is a raw shaved salad. We’ve been having a lot of fun with shaved parsnips in lemony dressing; we think you’ll love this.
 
From the market: butter lettuce + strawberries
Strawberries just started blowing our minds this week, so it’s time to give you some of our favorite ones; and butter lettuce just goes with this menu.
 
Buttermilk dressing, half pint jar
We might even call it ranch.
 
Collard greens, with or without ham hock, pint
We’ll include hocks with all but the vegetarian crates, but let us know if you want something different.
 
Herb tisane, half pint jar
We’ve been drying herbs for a week for you—bergamot mint, lemon balm and verbena, anise hyssop—this will be special.
 
Duck + chicken or three onion stock, 24 ounce jar
Poultry for the omnivores and all-ins, onion for the vegetarians, unless you tell us otherwise.
 
Extras available for ordering with your crate this week include sesame bread from Eduardo Morell, and brown chicken glaze.

Thanks for supporting Potliquor!

All our best, 
jennifer & laura

April 17, 2014: Lamb


Hello there,
 
We’re happy to announce another Potliquor menu. We’re calling it Lamb: we’re pretty excited to be bringing in whole animals from Don Watson for the first time, and lambs quarters from Full Belly Farm! As always, we’ll offer this menu for pickup on Thursday, April 17, between 5:00 and 7:30 in Berkeley and San Francisco; they’re available on a first-come, first-served basis on Square Market.
 
Vegetarian: $115
Omnivore: $150
All in: $180
 
A reminder about the version names: Vegetarian contains the vegetarian main dish, Omnivore contains the meat main dish, and All in includes both main dishes.
 
It’s like this:
 
Braised Watson lamb, fennel, salted lemon, anise hyssop
A nice light braise, with bright and herbal elements.
 
Vegetarian borscht
Broth style, rich with beets and dill and caraway and spring roots.Anchor
 
Pickled eggs two ways: with red beet juice + dill, 
and turmeric + mustard
Easter eggs!
 
Carrot coriander mash
Silky and delicate, great as a vegetable side or the beginning of a soup.
 
Roasted cauliflower, sesame and fennel seeds
Sweet, crunchy with seeds.
 
Stock: lamb or spring allium + bay
We’ll give lamb stock with the omnivore and all-in orders and spring allium stock with the vegetarian ones; let us know if you’d prefer something different!
 
Charred spring onion sauce
An oniony herb sauce, adding a little wildness and savory fire to everything.
 
Lambs quarters & easter egg radishes
From the market this week: lambs quarters grow wild in many places around here, have a nice fleshy leaf like spinach, and great grassy flavor. We like to eat it raw, simply dressed, but it’s good cooked, too! Radishes are just because: eat them with salt and butter, with bread or not, or shaved into a salad.
 
Nana Mae’s gravenstein apple, raisin and fig mostarda
For Passover, grilled cheese, lamb sandwiches, and more.
 
Extras available for ordering with your crate this week include beet greens, whole wheat levain from Eduardo Morell, and brown chicken glaze.

Thanks for supporting Potliquor!

All our best, 
jennifer & laura

March 27, 2014: Sprung

Hello there,
 
We’re happy to announce the next Potliquor offering, Sprung, inspired by the vernal equinox and the lovely sprouting growing things we’re getting from the rain and sunny days. As always, we’ll offer this menu for pickup on Thursday between 5:00 and 7:30 in Berkeley and San Francisco; they’re available on a first-come, first-served basis on Square Market.
 
A note about version names: We always offer three options: one with the vegetarian main (Vegetarian), one with the meat main (Omnivore), and one with both (All in).
 
This week, it’s like this:
 
All in: $155
Omnivore: $125
Vegetarian: $110.
 
Long-roasted pork shoulder, fennel and onions (Omnivore, 2 pounds before roasting)
Like braised, but with lovely crusty salty oniony outer bits.
 
Steamed artichokes, pint, and roasted baby chiogga beets, pint (Vegetarian)
Some of the best treasures of right now, ready to eat or play with.
 
Garden pickles: cauliflower, carrot, fennel, pint
Can you tell that we kind of want you to go on a picnic?
 
Braised mustard greens, pint
Still with the transition to spring and wanting bitter spicy green things.
 
Blood orange onion fennel jam, half pint
Bright and just a little sweet; a great sauce hot or cold.
 
Baked beans, quart
Vegetarian and old-fashioned.
 
Green garlic aioli, half pint
See picnic, above
 
Pastured eggs, dozen
It’s egg season! We’re searching for the best, most beautiful ones from the foragingest chickens.
 
Asparagus, bunch
Two market items this week, because the market is so grand. These will be from Full Belly Farm and are the best representation of spring we can think of.

If you enjoyed the loaf of rye from Morell’s Bread last week, you’ll be glad to hear that we are offering their Sunflower bread this week, as an extra! We have chicken glaze and slow-cooked chick peas, too. 

Thanks for supporting Potliquor!

All our best, 
jennifer & laura

March 13, 2014: Luck

Hello there,
 
We’re happy to announce another menu, inspired by the upcoming Irish feasting day and some recent adventures we’ve had: Laura and Jennifer each crashed her bike, within a block of the same spot, a week apart. We’re both healed and well, and looking forward to cooking more food for you. May a warm spring rain fall on you, may you be safe from MUNI tracks, and may the road not rise up to meet you.
 
We’re selling them through Square Marketplace on a first come, first served basis, for pickup in Berkeley and San Francisco on Thursday, March 13. 
 
Ordering will be open from now until we sell out. 

Omnivore: $145
Vegetarian: $120
All in: $170
 
Like this:
Corned beef in its broth, traditional spices, no nitrites or nitrates,  two pounds
Fat-streaked and luscious.
 
Spiced vegetable lentil pasties, four
Vegan picknicky goodness.
 
Caraway horseradish cream, half pint jar
for putting on everything, from meat to cured fish to potato chips.
 
Braised Cabbage, pickled mustard seed & apple cider syrup, quart jar
All hail cabbage! Bright and a little sweet.
 
Smashed whole potatoes & scallions, 24 ounce jar
Skins on, dry farmed, buttery.
 
Carrots & star thistle honey, pint jar
A little more indulgent than usual.
 
Tokyo turnips & citrus, pint jar
Sweet spring treasures.
 
Market hunk of cheese, half pound
Something local, for your ploughman’s lunch.
 
Rye from Eduardo Morell, one loaf
You may have heard us talking about Morell’s bread—naturally leavened, long-risen, sour and soulful—and we’re thrilled to be offering it for the first time as part of this crate. If you’re interested in getting an extra loaf, or getting the bread on its own, let us know.
 
Blond chicken stock, 24 oz jar
Homemade pastured stock, for keeping you well and happy.
 
If you’ve been waiting for a crate to be free of grain or dairy, the next one (March 27) will be! If you’d like to order but cannot eat one of the elements we’re offering, let us know; it is sometimes possible for us to make adjustments.

All our best, 
jennifer & laura