We’re happy to announce the next Potliquor offering, Sprung, inspired by the vernal equinox and the lovely sprouting growing things we’re getting from the rain and sunny days. As always, we’ll offer this menu for pickup on Thursday between 5:00 and 7:30 in Berkeley and San Francisco; they’re available on a first-come, first-served basis on Square Market.
A note about version names: We always offer three options: one with the vegetarian main (Vegetarian), one with the meat main (Omnivore), and one with both (All in).
This week, it’s like this:
All in: $155
Long-roasted pork shoulder, fennel and onions (Omnivore, 2 pounds before roasting)
Like braised, but with lovely crusty salty oniony outer bits.
Steamed artichokes, pint, and roasted baby chiogga beets, pint (Vegetarian)
Some of the best treasures of right now, ready to eat or play with.
Garden pickles: cauliflower, carrot, fennel, pint
Can you tell that we kind of want you to go on a picnic?
Braised mustard greens, pint
Still with the transition to spring and wanting bitter spicy green things.
Blood orange onion fennel jam, half pint
Bright and just a little sweet; a great sauce hot or cold.
Baked beans, quart
Vegetarian and old-fashioned.
Green garlic aioli, half pint
See picnic, above
Pastured eggs, dozen
It’s egg season! We’re searching for the best, most beautiful ones from the foragingest chickens.
Two market items this week, because the market is so grand. These will be from Full Belly Farm and are the best representation of spring we can think of.
If you enjoyed the loaf of rye from Morell’s Bread last week, you’ll be glad to hear that we are offering their Sunflower bread this week, as an extra! We have chicken glaze and slow-cooked chick peas, too.
Thanks for supporting Potliquor!
All our best,
jennifer & laura