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.
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