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.
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…
Extras this week include Morell’s sunflower bread, pickled beets, and stocks.
Thanks for supporting Potliquor!
All our best,
Jennifer & Laura