July 23, 2015: Midsummer

Hello there,

We have a classic summer menu for you for next week: butter-roasted pastured chicken with little marble potatoes, vegetarian cassoulet (yes, it is a thing), crunchy lettuce head, goddess dressing, beet salad, plum slab pie—as usual, it’s equally suitable for feasting with a tableful or eating over a number of days. The regular size feeds about four, the small about two. The vegetarian version contains the cassoulet, the omnivore’s contains the chicken, and the all-in has both.

All in: $204/$120
Omnivore’s: $149/$90
Vegetarian:$130/$79

This is a crate of food for Thursday, July 23, for pickup at our kitchen in Berkeley between 3:00 and 7:30 pm, or delivery in San Francisco between 5:00 and 7:30 pm.

It’s like this:

Whole roasted chicken & small potatoes (whole/half )
Pastured chicken from Marin Sun Farms, roasted with butter and lemon and herbs, with tiny dry-farmed potatoes underneath.

Vegetarian summer cassoulet (quart/pint)
Shell beans, almonds, squash, garlic confit, breadcrumbs, and roasted tomatoes—this can be a cold picnic dish, or a classic beautiful casserole, as you like.

Herb butter (8 ounce jar/4 ounce jar)
For additional chicken or cassoulet basting, warming beets in or for extra special bread and butter.

Potliquor sauerkraut (pint)
This week’s bright and crunchy element—wonderful alongside richer food, or on its own for an invigorating summer snack.

Roasted beets & citronette (24 ounce/12 ounce)
Sweet, earthy dressed beets, ready to be eaten cold, added to salads, or warmed.

Green goddess dressing (8 ounce/4 ounce)
The creamy, herby San Francisco classic, our vegetarian version.

Red little gem lettuces (2 heads/1 head)
Crunchy, pleasingly-sized little heads.

Plum slab pie (whole/half)
Because summer! You can bring this with you on any adventure requiring pie, or serve it at the table.

Extras this week include Morell’s spelt bread, celery salt, pickled radish pods, and Nuthouse granola.

Thanks for supporting Potliquor–we’ll see you Thursday!

All our best,
Jennifer & Laura