POTLIQUOR

Meal project and events by the San Francisco Bay

September 18, 2014: Smoked

Hello there,
 
We just returned from cooking at a beautiful country lake all this week, where much of the food was done outside, over wood coals, and the harvest moon was a pretty big deal. We hope you’ll enjoy this week’s menu, inspired by campfires and living well. It’s suitable for a dinner party or a few days of good eating, it’s up to you!
 
As usual, we’ll offer this menu for pickup on Thursday (September 18) between 5:00 and 7:30 P.M. in Berkeley and San Francisco; you can order one on Square Market until Tuesday at 2:00 pm. You can get the vegetarian version, with the stuffed smoked peppers; the omnivore version, with the smoked pork loin; or the all-in version, with both.
 
Vegetarian: $125
Omnivore: $150
All in: $180
 
It’s like this:
Smoked pork loin, 1 1/2 to 2 pounds
Smoked over apple wood and ready for your sandwich or special dinner.
 
Smoked stuffed peppers, four
Sweet peppers stuffed with summer vegetables and breadcrumbs (available without breadcrumbs, too—just ask!)
 
Roasted apples and celery root, 24 oz jar
Fall is coming! Apples are here for real, and we are loving these Ida Reds from Devoto Orchards in Sebastopol.
 
Cucumber, radish and carrot salad with yogurt and dill, 24 oz jar
A childhood favorite of some of us, cool and crunchy.
 
Quinoa mac and cheese, quart jar
Have we told you about Edison Grainery? Listen to their mission statement: “We formed Edison Grainery to remove the stigma that only the elite are eligible to eat organics.” We love them, and they make a very delicious quinoa macaroni. We’re excited to bring it to you this week.
 
Pickled mustard seeds, 4 oz jar
Recently, we noticed that we’ve become dependent on pickled mustard seeds. We think you might like them too, for: vinaigrette, sandwiches, adding to stews, slaws, creamy dressings, and other pickles.
 
Chicken or aromatic vegetable stock, 24 oz jar
Pretty soon, you might want some soup.
 
Arrowhead cabbage, one or two
Yes, we are giving these to you because they are so cute. And also because you might want to make some slaw this week.
 
Brown butter peach bars, four
For dessert with whipped cream, or as fuel on a hike.
 
Extras this week include our fiery and delicious hot sauces, and Morell’s Kid Bread, for sandwiches.
 
Thanks for supporting Potliquor! 

All our best,
jennifer & laura

 

September 4, 2014: Seaside

Hello there,
 
How about some ocean-inspired food for the last moments of summer? We’re calling this week’s menu Seaside, and it’s a good one: fish stew, fig and tomato tart, a seaweed spice for salads and other warm-weather dishes, and lots of marinated vegetables for your table or picnic blanket. We’re even including a sweet: lemon posset and poached gewurtztraminer grapes. Pop them into your bike basket and ride off to the shore!
 
As usual, we’ll offer this menu for pickup on Thursday (September 4) 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. You can get the vegetarian version, with the tart; the omnivore version, with the fish stew; or the all-in version, with both.
 
Vegetarian: $130
Omnivore: $150
All in: $190
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It’s like this:
 
Fish stew, two quart jar
Full of great seafood from our friends at TwoXSea, including, we hope, clams from the northern coast and crayfish from Tahoe! Fennel and potatoes and citrus, too.
 
Tomato and fig tart, one tart
With long-cooked onions and herbs.
 
Sweet pepper mayonnaise, 8 ounce jar
For your stew, or your squash, or your sandwich of any kind.
 
Seaweed salad spice, 4 ounce jar
We love this for adding salty depth of flavor to crunchy lettuces, fish or tomatoes.
 
Grilled onions in vinaigrette, 8 ounce jar
Onions are a vegetable! Especially these, grilled and sweet and saucy.
 
Roasted tomatoes, herbs and olive oil, 8 ounce jar
These are wonderful as the beginning of a pizza, as a salad by themselves, or as part of a marinated vegetable picnic.
 
Marinated grilled squash, pistou, 8 ounce jar
Thin slices, for snacking or stacking into a sandwich.
 
Fennel salad, pint jar
Wonderful for piling into your stew or on your marinated vegetables.
 
Poached grapes, 12 ounce jar
It’s grape harvest season! These are a lovely treat on their own, or with the posset.
 
Lemon posset, pint jar
A custard thickened with lemon, simple and lovely.
 
Heirloom melon, one
It’s high melon season, among other things, and we have some favorites to share with you. This will go great with the posset, as well.
 
 
Extras this week include chicken stock and lamb glaze, and we definitely recommend getting a loaf of Morell’s Tordu bread this week if you’re getting the stew and eat wheat.
 
Thanks for supporting Potliquor!


All our best,
jennifer & laura

August 21, 2014: Sisters

Hello there,
 
This week’s menu is called Sisters—for the “three sisters” tradition of planting and serving corn, beans and squash together; and for our sisters, both of whom had birthdays lately and are far away (Hi Lisa! Hi Sarah!). Maybe you have a sister you could invite over for dinner this week, for tamales and corn salad and chilled soup and agua fresca cocktails.
 
As usual, we’ll offer this menu for pickup on Thursday (August 21) 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: $135
All in: $155
 
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:
 
Ancho pork tamales, four (omnivore crate)
Long-braised Marin Sun pork shoulder, with all kinds of love.
 
Pepper and corn tamales, four (vegetarian crate)
Organic masa, roasted peppers and corn, melty cheese.
 
Cold summer squash soup, papalo, quart jar
We love papalo—a wild herb from this continent used in Mexican cooking since before the arrival of the Spanish. We think you’ll like it, too.
 
Heirloom slow cooked beans, 24 ounce jar
With their naturally occurring potliquor, of course.
 
Cabbage & radish salad with pumpkin seed lime dressing, quart jar
Some bright crunch to pair with the beans and tamales.
 
Corn salad, tomatillos, kale, poblano, green onion, 24 ounce jar
Sweet and green and deep and bright.
 
Escabeche, 8 ounce jar
Pickled carrots, peppers and onions, for brightening everything.
 
Pico de gallo, 8 ounce jar
Dry farmed early girl tomatoes and the accompanying goodness.

Hot sauces: jimmy cayenne and green cayenne, 4 ounce jars of each
Jimmy cayenne is Jimmy Nardello peppers with cayenne and Hungarian wax—fruity, rust red, and hot. Green cayenne is sharp and extra hot. If you’d like to substitute the extra fiery red cayenne sauce (no Nardellos) for the Jimmy, let us know in the notes field of your order. It is the hottest we’ve made yet, and will do things to your face. We have two jars—first come, first served.
 
Watermelon agua fresca, quart
For serving on its own, or in cocktails, or frozen into popsicles.

Extras this week include lamb glaze, duck and chicken stock, and more, all available for pickup with your crate.

Thanks for supporting Potliquor! 

All our best, 
jennifer & laura

August 7, 2014: Spanish

Hello there, and happy midsummer! We hope you’re enjoying the San Francisco fog or the sunshine on its edges, and have just the thing for the last leg: a ready-to-eat menu of Spanish-inspired dishes, for eating at home or taking with you on camping trips or hikes.
 
As usual, we’ll offer this menu for pickup on Thursday (August 7) 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: $135
Omnivore: $145
All in: $200
 
A reminder about the version names: Vegetarian contains the vegetarian main dishes, Omnivore contains the meat main dishes (two this week of each), and All in includes all four main dishes.
 
It’s like this:
 
Bacalao-stuffed peppers, four (omnivore)
Garlicky salt cod and potato in whatever peppers catch our fancy.
 
Albondigas, almond sauce, one pound (omnivore)
Spanish meatballs in an almond and herb sauce.  These will contain beef, pork and bread.
 
Spanish tortilla, four wedges (vegetarian)
The classic, with onions and potatoes: great for taking with you to a sunny hilltop.
 
Spinach and chickpeas, 24 ounce jar (vegetarian)
For spooning onto slices of bread as tapas, or enjoying as a stew on its own.
 
Allioli, half pint jar
Did we mention the garlic, this week?
 
Jimmy Nardello romesco sauce, half pint jar
We love this creamy red, almond-rich sauce, made with some of our favorite sweet peppers, on almost anything.
 
Charred baby onions, one bunch
Traditionally served to celebrate the beginning of spring, but beautiful anytime as a vegetable or squished into a sandwich.
 
Classic early girl gazpacho, quart jar
It might be that we’re doing a little dance about tomatoes right now.
 
Padron peppers, one pound
For frying in a hot skillet with olive oil and salt and making all your friends swoon.
 
Roasted varietal fresh beans, one pound
The beans have landed, and we’re looking forward to picking out some beauties for you!
 
Extras this week include Morell’s Country Batard, pickled beetsduck and chicken stockthree onion stock, and lamb stock.
 
You might also like to know that our summer Pickling Class is coming up soon, on August 16, and there are a few spots still available.
 
Thanks for supporting Potliquor!
 
All our best,
jennifer & laura
 

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