POTLIQUOR

Meal project and events by the San Francisco Bay

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

Thanks to all who came to our grand opening party on Friday! We loved seeing you.

Thanks to all who came to our grand opening party on Friday! We loved seeing you.

February 27, 2014: Green

Hello there,

We’re happy to announce another menu, inspired by the first signs of spring and the bit of rain we had last week. May we get a lot more, and have muddy little treasures to prepare for you in the coming months. 

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We’re selling them through Square Marketplace on a first come, first served basis, for pickup in Berkeley and San Francisco on Thursday, February 27, from 5:00 to 7:30 pm.
 
Ordering will be open from now until we sell out. 

Omnivore: $125
Vegetarian: $115
All in: $145

Like this:

Beef and pork meatloaf (omnivore’s crate): breadcrumbs, spring alliums, bay, tomato, 1.5 pounds
We’ve been cooking together for 14 year and just realized that we have completely different meatloaf traditions. What will happen when we bring them together? Probably magic.

Chard stuffed with freekeh and green garlic (vegetarian crate), 6-8 rolls
Freekeh is roasted cracked green wheat and has a nutty taste that we love. These will be vegan, and a little bit fancy.

Wilted spigarello, leeks, pint jar
We love this sweet heirloom brassica, and bet you will too.

Roasted mixed radishes and fennel, quart jar
Roast radishes? Yes! They get mellow and wonderful, and people will ask you what they are.

Fava beans, shucked, blanched and peeled, 12 oz jar
This is how you can tell that we actually love you.

Meyer citronette
Sweet and tart, wonderful and elevating on everything.

Green garlic butter
Because favas. Because everything, from bread to omelets.

Honeyed pistachios with tangerine
Special little somethings to decorate the rest of the menu.

Little gems
The crunchiest, cutest lettuce of all.

Our grand opening party is next Friday, February 28, from 7:00 to 10:00; we hope to see you there! If you’d like us to hold your crate for you until then, we’d be glad to. Thanks very much for supporting Potliquor!

All our best, 
jennifer & laura

February 28, 2014: Grand Opening Party

Hello there,
 
We’re happy to announce that, after six months in our new space, we’re throwing a grand opening party! We hope you can come. There will be:

  • snacks and drinks, some of it featuring the work of our very talented new neighbors
  • a silent auction, with neat stuff like custom cooking classes, the opportunity to cook with us for a day, and dinners in the kitchen
  • and more! (seriously, every time we talk about it we add something).

Come say hello, bid on things, and see where it all happens! We’ll even let you walk into the walk-in, if you ask nice. 

WHERE: Potliquor, 2701 8th Street, no. 105, Berkeley
WHEN: Friday, February 28, 7:00 to 10:00 pm
RSVP: Yes, please—drop us a line at potliquorsf@gmail.com if you expect to join us.



We hope you see you there!

All our best, 
jennifer & laura

February 6: Desert

Hello there, 

We’re offering this one in the spirit of Moroccan deserts and wishes for rain—may we get much more in the coming weeks! We all hear a lot about how to conserve actual water, but food takes water for everything from growing to cooking, too, and one of the best things you can do to conserve it is to eat what you buy. We hope this menu will be part of your week, and that you’ll combine it with other food you have about to nourish yourself and your dearest ones, to make the very best of what you have.

We’re selling them through Square Marketplace on a first come, first served basis, for pickup in Berkeley and San Francisco on Thursday, February 5. 
 
Ordering will be open from now until we sell out. 

Omnivore: $135
Vegetarian: $130
All in: $185

It’s like this:

Roasted chicken, dried plums & citrus - 2 quart jar
Rubbed with spices; aromatic, and suitable for a dinner party, or a picnic in unseasonably sunny weather.
 
Chickpea & green garlic fritters - pint & a half jar
Proof that the world is not ending: we still have green garlic.
 
Roasted mushroom or mixed poultry stock - 24 oz jar
Make soup of those vegetables in your fridge!
 
Braised Greens - quart jar
A Potliquor staple.
 
Beluga Lentil Salad - pint & a half jar
Fennel and mint and spring onion and lemon, oh my.
 
Guavas from the farmers market
These are stunning, and until you eat them, will make your entire house smell amazing.
 
Root Mash: potato, turnip, kohlrabi - quart jar
For what we do have, we are thankful.
 
Moroccan Pickled Carrots - 12 oz jar
Carrots are coming from Riverside County these days, but they are stellar, and we’re very excited about these.
 
Chermoula - half pint jar
Cilantro and parsley and cumin and garlic: rich and green and a little spicy. Put it on everything.

Thanks very much for supporting Potliquor!

All our best, 
jennifer & laura

Sportsball! January 30

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Hello,

We are planning a treat for you: a special extra crate this week for your sports watching pleasure. We’re calling it Sportsball, for our own amusement. It’s full of decadent snacks to enjoy with friends while watching feats of athletic prowess on the television this weekend: chili, hazelnut thyme crackerjack, sriracha butter…

We’re selling them through Square Marketplace on a first come, first served basis, for pickup in Berkeley and San Francisco on Thursday, January 30. This extra party crate thing is an experiment for us, so if you want it, please let us know by ordering! If enough people order we will make it happen; we’ll confirm by Wednesday night. 

Ordering will be open from now until Wednesday at noon—just a few days. 

Omnivore: $124
Vegetarian: $124
All in: $160

Like this:

Beef chili: cumin and roasted tomato, two quart jar
Because football. Spicy and meaty and good.

 Vegetarian chili: butter beans and green chilies, two quart jar
We love this one, too—milder, made with Iacopi Farm’s inimitable Italian butter beans. 

Spring onion crème fraîche dip, pint jar
For layering, or putting on chili, or potato chips!

 Heirloom beans refried in olive oil, pint jar
Those who must make the dip of many layers know who they are. Also, nachos.

 Hazelnut thyme crackerjack, quart jar
We know, it’s not baseball; but crunchy things are good.

 Local avocados
See layering, above.

 Sriracha butter, half pint jar
for buffalo style wings or cauliflower or squash or cornbread.

 Blue cheese dressing, half pint jar
The superbowl staple, for wings, carrots and celery.

Spinach artichoke dip, pint jar
Sonoma spinach, half moon bay artichokes and creamy goodness.

Thanks for supporting Potliquor! 

All our best, 
jennifer & laura

January 22: Forest & Field

Hello there, 

We’re glad to tell you that we have another menu for you, Forest & Field—mushrooms, pork belly, sustaining rooty soup, rich sauces and lots of green.

We’re selling them through Square Marketplace on a first come, first served basis, for pickup in Berkeley (January 22) and San Francisco (January 23). If you’re counting, yes, we are planning to have a new menu available every other week!
 
Ordering will be open from now until the Monday before pickup at noon, or until we sell out. 

Omnivore: $145
Vegetarian: $145
All in: $180

It’s like this:

Slow roasted pork belly with alliums and seeds (omnivore), 1.5 pounds before cooking
Fennel and mustard seed, coriander and onions—rich and so tasty, a little goes a long way!

Roasted mushrooms (vegetarian), pint jar
Yellowfoot and oyster mushrooms, roasted with thyme and shallots.

Parsnip potato soup, quart jar
Silky and savory. We’ll leave it to you to finish this with cream or mushrooms or chunks of pork belly.

Steamed romanesco, quart jar
Eat your fractals! 

Braised nettles & leeks, pint jar
Wild forest sustenance, deep blue-green, for swirling into the soup or curing what ails you.

Green goddess, half pint jar
We have a big crush on this sauce right now. Did you know it was invented in San Francisco, at the Palace Hotel, in 1923?

Crispy blushed butter lettuce, one head
Because what’s better than crispy lettuce and green goddess? We don’t know.

Brown butter, half pint
For finishing vegetables (especially squash!), soup, any fish, even chicken. We’re not responsible for what happens if you put this on the pork belly, though.

Rye berries, 24 ounce jar
We cook these till they’re al dente, leaving them undressed so that you can use it for a range of things, from porridge with walnuts and honey, to a lunch salad with nettles and squash and mushrooms and greens.

Roasted Marina di Chiogga squash, one pound
Rich and deep orange and silky, beautiful.

Don’t forget to add stock if you’d like it—we have roasted mushroomvegetable, and mixed poultry available this week, in 24 ounce jars.

Thanks very much for supporting Potliquor! 

All our best, 
Jennifer and Laura

 

January 8: New Year

Hello there,

We hope you’re enjoying a relaxing and sustaining holiday! We’re happy to announce a menu for pickup on January 8 and 9: New Year, light and spice-laden and just the thing for getting back to it.
 
We’re selling them through Square Marketplace on a first come, first served basis, for pickup in Berkeley (January 8) and San Francisco (January 9).
 
Ordering will be open from now until the Monday morning before pickup, or until we sell out. 

all in: $185
omnivore: $150
vegetarian: $115


Chickpea, potato, olive & conserva stew - two quart jar
Sustaining and bright, and the best color.

Market fish in saffron, citrus, fennel broth - one and a half pounds fish, before cooking
We always want to eat fish just after the holiday passes. This is rich enough to be sustaining, light enough to be a relief.

Cultured caraway beets & apples - pint jar
Sweet and tart and great for your post-holiday belly.

Raw baby kale salad - quart jar
Lucky for the new year. Plus, that feeling you’re having? It’s that you want to eat kale.

Turmeric sesame yogurt sauce - half pint jar
Beautiful on everything.

Seed & spice blend for salads- four ounce jar
We love this on the kale salad, but it will go well on everything else here, too, as well as whatever soup or other salad you’re eating at the moment.

Date, citrus, orange flower water relish - half pint jar
A bright sweet dark thing for vegetables or cheese or any tagine.

Celery root, carrot, chervil slaw - pint jar
Salad! You want salad.

Local honeycomb - half pint jar 
We’re thrilled to have this to offer you at this time of year. Cheese pairing luxury? Natural medicine? You decide.

Thanks very much for supporting Potliquor! We wish you a blazingly wonderful year.

All our best, 
Jennifer and Laura