February 26, 2015: Sauce

This week’s menu is called Sauce, and it’s a proper meal to enjoy with your beloveds. It features fresh pasta, a spring cream sauce for vegetarians, and Sunday gravy–the ultimate meat sauce–for omnivores: it’s rich and red and has actual ribs in it. You can read more about the tradition of Sunday gravy here and here, if you’d like to.

We have good news for small households: we’ve been working on making a small version of the crate for you, and this week, we roll it out! The regular feeds about four people; the small is better for two. It will be available for pickup in Berkeley and delivery in San Francisco on Thursday, February 26.

Vegetarian, regular/small:  $118/$90
Omnivore’s, regular/small: $150/$100
All-in, regular/small: $198/$130

It’s like this:

Sunday gravy, 2 quart jar/1 quart jar
Sunday gravy, also known as Italian gravy or Sunday sauce, is the ultimate meat sauce to serve with spaghetti: ours has pork ribs, sausage, and meatballs in it, along with early girl tomatoes and a day of cooking, just like Laura’s grandma does it.

Spring cream sauce: spinach, green garlic, nettles, 24 ounce jar/pint jar
Everything green and bright, smoothed with cream.

Caesar dressing, with anchovy or without, 12 ounce jar/ 6 ounce jar
We’ll put anchovy in the omni and all-in versions and none in the vegetarian, unless you tell us you’d like it otherwise. Suitable for dressing salad, puntarelle or asparagus.

Olive oil croutons, pint jar
For your Caesar, or to crush and finish vegetables with.

Crunchy lettuce, 4 baby heads
Whatever we’re liking best next week, likely baby romaine or little gems.

Puntarelle, celery root and fennel, lemon and capers, pint jar
A light sauté of some of spring’s most interesting beauties, with bright and salty elements.

Garlic butter, 4 ounce jar
For your garlic bread, or your asparagus.

Asparagus, one pound/half pound
It’s here! It’s here!

Fresh spaghetti, one pound/12 ounces
Our neighbors at Phoenix Pasta do great stuff; this will be vegan, made with semolina, and you can get an extra pound, if you like.

Extras this week include more spaghetti and Morell’s Rosemary Bread.

In the east bay: pickup is at our kitchen, 2701 8th Street, Berkeley, #105, between 3:00 pm and 7:30 pm.

In San Francisco: delivery is between 5:00 and 7:30. Please let us know 1) if there is a 1-hour window that is best for you, and 2) whether there is a place to leave the crate for you if you won’t be home.

Thanks for supporting Potliquor!

All our best,
Jennifer and Laura