April 28, 2016: Forage

We have an extra special something for you next week: Forage, celebrating the sprouting, fruiting, blossoming, coiled-up, hiding treasures of spring, with smoked quail and huckleberry sauce, wheat berry & morel risotto, fiddlehead ferns & fava beans, bay nut meringues, and more. See, we were not kidding about the extra special.

The basics: We’ll deliver it to Berkeley, Oakland, and San Francisco, on Thursday between 5:00 and 8:00 pm. We offer a small size, feeding 2-4, and a regular size, feeding 4-6. The regular all-in can feed up to 8. The crate is suitable for one big dinner party, a weekend getaway, or several everyday meals. We’ll include our usual leaflet with serving suggestions, reheating instructions, recipes, and a shopping list for getting creative. The vegetarian version contains the risotto, the omnivore’s version contains the quail, and the all-in contains both.

Orders are open until next Tuesday at 3:00 pm, or until they sell out.

Click here to order one.

The menu:

Whole smoked quails & huckleberry sauce
To enjoy warm or cold with a deep, rich sauce of wild huckleberries.

Morel & wheat berry risotto
A simple, elegant risotto of Full Belly Farms’ Frasinetto wheat berries, to show off the morel mushrooms tucked into it.

Fava beans & fiddlehead ferns
We are just standing on the roof shouting “SPRING” around here.

Flower butter
Nasturtiums, borage, begonias—sharp, spicy, and cucumber flavors, plus butter: tasty and pretty.

Miner's lettuce
The ultimate foraged salad. Look for this growing along your hiking paths this spring and summer, especially where the ground is wet. We love its earthy, succulent character.

Charred beets
A little anchoring sweetness, a foil for all the bright unfurling hallelujahs.

Bay nut meringues
Foraged in the fall, these nuts are dark and taste similar to cocoa nibs, which makes them perfect for studding sweet and crispy meringues.

Extras this week include Morell’s sunflower bread, our own turkey stock, and Nuthouse granola. You can always request an extra of any element on the menu, or a custom version if we are making something you cannot enjoy.

Order yours!

Have a wonderful weekend—we’ll see you Thursday!

All our best,
Jennifer & Laura

April 14, 2016: Ugly Duckling

We have a new spring menu for you, as gangly and full of promise as a wet baby swan: chicken in a salt crust, a spring roots and shoots soup with matzo balls, cardoon salad with fava greens, nasturtium leaf pistou, duck eggs, and more.

As usual, we’ll deliver it to Berkeley, Oakland, and San Francisco, on Thursday between 5:00 and 7:30 pm. We offer a small size, feeding 2-3, and a regular size, feeding 4-6. The crate is suitable for one big dinner party, or several everyday meals. We’ll include our usual leaflet with serving suggestions, reheating instructions, recipes, and a shopping list for getting creative. The vegetarian version contains the soup, the omnivore’s version contains the chicken, and the all-in contains both.

Order yours!

The menu:

Chicken roasted in a salt crust
A lumpy golden parcel of crust acts as seasoning and oven for the pastured chicken within, resulting in a beautifully moist and tasty bird, not to mention an impressive presentation: the perfect thing emerging from the wreckage of its shell.

Soup of spring roots and shoots, matzo balls
We’re a little early for Passover, so we’re giving this in straight-sided jars in case you’d like to freeze it for next week. It’ll be rich with spring treasures and fluffy matzo balls; you can keep it vegetarian or add some of the chicken to it.

Swiss chard gratin
A pile of Swiss chard with a little cream, Gruyere, and Vella’s Mezzo Secco. Hearty and irresistible.

Nasturtium leaf and green garlic pistou
For your soup, for your chicken; for elevating and brightening everything it touches.

Cardoon, celery and fennel salad
Cardoon is the ultimate ugly duckling: thorny and gawky and requiring lots of attention, but beautiful in the end, tasting a little like artichokes and looking like celery. We’ll do the hard part for you, and pair it with celery, fennel, fava greens and a sweet-tart dressing.

Fresh duck eggs
Rich and silky, wonderful for custards (we’ll give a recipe), for poaching in your soup, or scrambling. Plus, we’re suckers for a metaphor.

Strawberry pop tarts
Our homemade strawberry jam in a flaky butter crust, because we like you.

Order your crate

Extras this week include Morell’s Full Belly Wheat, Nuthouse Granola, and our own stellar chicken bone broth and strawberry jam.

Thanks for supporting sustainable farmers and handmade food! We’ll see you Thursday.

All our best,
Jennifer & Laura

January 28, 2016: Home

Hello there,
 
We have a cozy menu for your rainy next week, which we’re calling Home: what better place to eat when it’s cold and wet outside? May water keep falling from the sky, and may you be with people you love, warm and well fed.


 
We are officially delivering to Berkeley, Oakland, and San Francisco! If you live in one of those three cities, we’ll deliver your order to you between 5:00 and 7:30 on Thursday, January 28. If you live outside our delivery area or just prefer to pick up at our spiffy Berkeley kitchen, you can do that between 3:00 and 7:30 pm.
 
The crate is available in a regular size, feeding about four, and a small, feeding about two. The vegetarian version contains the lentil & sunchoke cottage pie; the omnivore’s version contains the spring onion & herb meatloaf, and the all-in contains both.
 
It’s like this:
 
Meatloaf with spring onion, green garlic and herbs 
A beef and pork meatloaf with lots of green alliums and herbs, with eggs in the middle to remind you that spring is coming. There won’t be any gluten in this one, though there will be oats.
 
Lentil and sunchoke cottage pie, squash mash thatch
Saucy and savory, and an excellent tongue twister for your dinner companions.
 
Braised collard greens
With smoked salt and chile, cooked long.
 
Roasted cauliflower
Brown edges, creamy middles.
 
Beet salad with arugula and citrus         
We’re giving this to you jar-salad style, so you can dump it out into a bowl and--ta da--have a freshly dressed salad, or take it with you for lunch.
 
Sorrel parsley sauce
A brighter than usual version of the classic salsa verde, with olive oil and lemon.
             
Meyer lemon marmalade butter cookies
To nibble with your tea.

Order Online  

Extras this week include Morell’s sesame bread, Nuthouse granola, and our concentrated chicken bone broth, to heal whatever ails you.
 
We’ll see you Thursday!

All our best,
Jennifer & Laura

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

November 12, 2015: Soup

While you ponder Thanksgiving and get used to the little flash of colder weather we’re having, here is a menu of soups and broths to keep you warm, happy, and well.
 
The vegetarian version contains the tomato soup and mineral broth. The omnivore’s version contains the lentil, sausage and kale soup, and the chicken broth. The all-in version contains all four. You can choose a large size, feeding about four, or a small, feeding about two. As a bonus, we’re giving all the soup in 24-ounce jars, great for freezing.


 
It’s like this:
 
French green lentil, sausage, kale & winter squash soup (2-24 ounce jars or 1-24 ounce jar)
Rich and rustic, ready to be eaten by the fire.
and:
Rich chicken broth (2-24 ounce jars or 1-24 ounce jar)
Made from pastured chickens, this broth is concentrated, deeply good and sustaining.

Tomato soup (2-24 ounce jars or 1-24 ounce jar)
A creamy (but vegan) soup of dry farmed early girl tomatoes from Dirty Girl, a little bit spicy.
and:
Mineral broth (2-24 ounce jars or 1-24 ounce jar)
This tasty vegan broth has great body—it’s not watery—and some excellent healing properties, too.
 
Nettle pistou (8 ounce jar or 4 ounce jar)
Deep, green-blue nettles--with other herbs, garlic, lemon, and olive oil--for swirling into soups.
 
Yogurt sauce (12 ounce jar or 8 ounce jar)
A simple yogurt sauce with lemon and mint, for lentils, tomato soup, or carrots.
 
Garlicky croutons (24 ounce jar or 16 ounce jar)
Big, crunchy, garlicky croutons, for dunking in your soup or eating as crackers.
 
Spicy roasted carrots (24 ounce jar or 16 ounce jar)
Baby carrots, roasted with spice.
 
Fuyu persimmons (one pound or half a pound)
Bright, sweet little suns, for your deep autumn.
 
Dukkah (8 ounce jar or 4 ounce jar)
This nutty Egyptian spice mixture will elevate everything else in the crate.

Order your crate
 
This crate will be available on Thursday, November 12, 2015. East bay orders can be picked up in our kitchen, 2701 8th Street No. 105, between 3:30 and 7:30 pm. San Francisco orders will be delivered between 5:00 and 7:30 pm.
 
Extras you can receive with this crate include Eduardo’s sesame bread, Nuthouse granola, and our own strawberry jam.
 
Be sure to check out our boss Thanksgiving menu, too, available on Wednesday, November 25.
 
Thanks for supporting Potliquor! We’ll see you Thursday.
 
All our best,
Jennifer & Laura
 

October 15, 2015: Mole

Hello there,
 
We’ve been planning this one since midsummer, and are thrilled to be announcing, from deep in squash and chile season, that the next crate’s menu will be focused around two mole sauces: one deep red-black, the classic days-long, thousand ingredient sauce, with chicken drumsticks; the other green and rich, with hominy and quinoa-stuffed poblanos. The vegetarian version (vegan this week!) contains the green mole, the omnivore’s version contains the mole negro, and the all-in has both. We are offering a regular size, which feeds about four, and a small, which feeds about two.
 
This crate will be available on Thursday, October 15, for pickup at our kitchen in Berkeley, 2701 8thStreet No. 105,  from 3:30 to 7:30 pm, and for delivery in San Francisco between 5:00 and 7:30 pm. 
 
All in: $193/$115
Omnivore: $148/$90
Vegetarian: $133/$82
 
It’s like this:
 
Chicken drumsticks in mole negro (eight drumsticks/four drumsticks)
More than twenty ingredients and our days-long loving attention; what more could you want?
 
Hominy and quinoa-stuffed poblano peppers, green mole (four peppers/two peppers)
A little ode to fall.
 
Roasted heirloom squash, pomegranate seeds (one pound/half pound)
It is the moment for gorgeous winter squashes; we’ll choose our favorite from the ever-expanding list of what’s available next week.
 
Ground cherry and yellow pepper salsa (12 ounce jar/eight ounce jar)
You may remember ground cherries from last year: golden little tomato-looking fruits in a husk. They taste like sweet curry, and make a beautiful salsa.
 
Roasted tomato salsa (12 ounce jar/eight ounce jar)
A deeper, spicier one.
 
Slow-cooked Yellow Indian Woman beans (quart jar/pint jar) 
Some of our best-loved beans, creamy and dense.
 
Pickled onions (eight ounce jar/four ounce jar)
The bright, savory thing that pulls everything into focus.
 
Fresh handmade tortillas (12 tortillas/six tortillas)
Essential for this menu.
 
Extras this week include more tortillas, chicken bone broth, and Nuthouse granola. If you’re interested in extra mole, let us know; we’ll get in touch with you if we have it available.
 
Thanks for supporting Potliquor! We’ll see you Thursday.


All our best,
Jennifer & Laura