Happy midsummer to you! We have been dreaming about Greek islands lately, and as usual, our dreams are your dinner. We have a great menu for you this week, built around fond memories and people we love: lamb moussaka, vegetable dolmas, tzatziki, flatbreads, olives, some market bounty for making a Greek salad, and more. The vegetarian version contains the dolmas, the omnivore’s version contains the moussaka, and the all-in has both. You can get a regular size, for about four people, or a small, for about two.
We can make this one without wheat, if you like—just let us know.
All in: $193/$125
This crate is for Thursday, July 9. You can pick it up at our kitchen in Berkeley between 3:00 and 7:30 pm, or have it delivered to you in San Francisco between 5:00 and 7:30 pm.
It’s like this:
Marin Sun Farms lamb, dry-farmed potatoes, eggplant, and a yogurty rice-based béchamel.
Vegetable dolmas (one dozen/half dozen)
Fresh grape leaves, Anson Mills rice, summer squash, raisins, pine nuts, herbs, and onions: festive, portable, tasty.
Greek salad market basket: tomato, cucumber, onion, feta, oregano (large/small)
One of the better ways to celebrate summer and to celebrate the arrival of truly good tomatoes.
Tzatziki (12 ounce jar/8 ounce jar)
This week’s put-it-on-everything sauce: yogurt, herbs, garlic, lemon, olive oil.
Marinated pole bean salad (pint jar/12 ounce jar)
A mix of pole beans with a bright marinade.
Horta Vrasta: Greek dandelion greens salad (pint jar/12 ounce jar)
Greek-style greens, like you live on a craggy mountain and gather them every morning.
Olive oil flatbreads (eight/four)
For sopping it all up.
Skordalia (12 ounce jar/8 ounce jar)
Potato garlic almond dip, one of our favorites.
Marinated olives (12 ounce jar/8 ounce jar)
Green and black ones, torn and marinated with herbs and citrus and olive oil.
Extras this week include our own sauerkraut, pickled radish pods, Morell’s sesame bread, chicken bone broth, Nuthouse granola, and special salts.
Thanks for supporting Potliquor—see you Thursday!
All our best,
Jennifer & Laura