January 14, 2016: Wild

Hello, and happy new year!

For our first crate of the year, we have a beautiful menu we’re calling Wild: choucroute garnie with wild boar sausage, pork belly and housemade sauerkraut; and mushroom and parsnip soup with squash dumplings. There will also be pickled chanterelle mushrooms, quince butter, little buttered potatoes, roasted turnips—everything you need for some truly cozy meals next week while the water falls from the sky. Don’t miss this one!

This crate will be available on Thursday, January 14, 2016 for delivery to San Francisco, Berkeley and Oakland between 5:00 pm and 7:30 pm. You can also pick up at our kitchen, 2701 8th Street in Berkeley, between 3:00 pm and 7:30 pm.

As usual, we’ll offer a small size, feeding about two, and a regular size, feeding about four. The vegetarian version contains the mushroom soup, the omnivore’s version contains the choucroute, and the all-in contains both.

Photo by Niki Shelley

Photo by Niki Shelley

It’s like this:

Choucroute garnie: wild boar sausage and pork belly in wine broth with sauerkraut and cabbage
The classic Alsatian dish and a champion warmer, made extra special with smoked wild boar sausages and housemade kraut.

Mushroom and parsnip soup with squash dumplings
A wonderful deep broth of maitake, king oyster and chanterelle mushrooms, with European-style winter squash dumplings and parsnips. Hi, winter.

Buttered marble potatoes
We love these tiny dry-farmed potatoes from Little Organics; we think you will, too.

Roasted turnips
Creamy white Tokyo turnips, roasted until their edges get a little sugary.

Quince butter
Some big love went into this one: it is creamy smooth, perfumed and sweet. A wonderful accompaniment to the choucroute, with cheese, or on any toast.

Pickled mushrooms
Chanterelle mushrooms pickled with vermouth and herbs.

Riesling mustard
Bright and floral, for your sausages, for your potatoes!

Extras this week include Morell’s rye bread, and our own deeply good pastured chicken bone broth.

Order your crate

See you on Thursday!

All our best,
Jennifer & Laura