Hello there,
We hope you are enjoying the rain! We are doing a little dance in the kitchen, thinking of all the fields getting water right now.
We have a cozy menu for next week, Cottage, which we’ll deliver to San Francisco and have available for east bay pickup on Wednesday, February 11. Pickup will be from 3:30 to 7:30 at our kitchen in Berkeley, and delivery in San Francisco will be between 5:00 pm and 7:30 pm.
The vegetarian version contains the black trumpet mushroom gratin, the omnivore’s version contains the lamb and barley soup, and the all-in contains both.
All in: $190
Omnivore’s: $140
Vegetarian: $135
It’s like this:
Lamb barley soup, fennel, green garlic - two quart jar
Lamb from Don Watson of Wooly Weeders, in a rich broth with some early signs of spring.
Black trumpet mushroom gratin, potatoes & kale - one 9” gratin
Pretty, rich and special, with cream and Parmigiano-Reggiano cheese.
Roasted parsnips, pint jar
Sweet, golden: one of our favorites.
Washed spinach, citrus sections and rosemary walnuts – half a pound of spinach, with 8 ounce jars of citrus and nuts
For a spectacular salad, or to wilt and snack on, respectively.
White beans, leeks and squash, quart jar
Italian butter beans from Iacopi Farms, roasted with squash and leeks, for a sustaining winter dish.
Parsley sage pistou, 8 ounce jar
This one is more of a drizzle, perfect for adding to soup or gratin or parsnips, or beans and squash.
Lemon curd, 8 ounce jar
Tart and sweet, for your toast, for your spoon.
Extras this week include multigrain bread from Morell’s, and pints of mixed nuts. Thanks for supporting Potliquor!
All our best,
Jennifer & Laura