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 29, 2015: Autumn

Hello there,
 
We have a wonderful heart-of-fall menu for you, for pickup and delivery next Thursday, the 29th: lamb-stuffed quince, spicy pumpkin stew, pink heirloom polenta, sage pistou, our favorite tiny apples, and more.

 
As usual, this crate of food will be available for pickup at our kitchen in Berkeley from 3:30 to 7:30, and will be delivered in San Francisco between 5:00 and 7:30 pm. Orders will remain open until 2:00 pm on Tuesday the 27th, or until we sell out. We offer a regular size, feeding about four people, and a small, feeding about two. You can choose the vegetarian, containing the pumpkin stew, the omnivore, containing the lamb-stuffed quince, or the all-in, which has both.
 
It’s like this:
 
Lamb-stuffed quince (six quince halves/four quince halves)
Rich, savory-sweet, season-evoking beauties.
 
Spicy pumpkin stew, kale, leeks (quart and a half/24 ounce jar)
Nourishing, pleasing goodness for the dark evenings coming soon—Daylight Savings ends on November 1.
 
Long-cooked pink fioriani polenta (24 ounce jar/pint jar)
A special heirloom polenta from Sonoma.
 
Sage walnut pistou (eight ounce jar/four ounce jar)
This week’s sauce to put on everything, with parsley and mint, too.
 
Creamed spinach (pint jar/12 ounce jar)
The real thing, a true treat and a good way to grow up big and strong.

Slow-cooked Italian butter beans (24 ounce jar/pint jar)
Our constant favorite, these velvety white beans are grown by Iacopi Farm in Half Moon Bay.
 
Butter lettuce (two heads/one head)
Silk-leaved lovelies.
 
Shredded roots salad (pint jar/12 ounce jar)
Beets, celery root and carrot, with sherry vinegar and herbs.
 
Wickson apples (one pound/half pound)
Tiny, sweet, spicy, addictive little guys.
 
Extras this week include Morell’s rosemary bread, Nuthouse granola, and our extra-special chicken bone broth. If you missed out on Mole last time, or would just like some more, we have a few pints of the precious stuff for sale this week, too.

Order Now

Coming soon: we are doing a true Thanksgiving menu this year, available on Wednesday, the 25th and including turkey leg confit, stuffed and roasted breasts, and so many wonderful things. We can’t wait to show you. We’ll post the menu, available as a whole crate or by the element, for pre-orders next week.
 
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

October 1, 2015: Hardly Strictly Picnic

Hello there,

It’s officially autumn today, which means that Hardly Strictly Bluegrass is coming soon! We have your picnic (or your alfresco feast, or your hiking lunch, or your several days of food during the week) covered, with hand pies, butter bean and squash salad, corn crackers and fig-olive tapenade, and even a raspberry tarragon syrup for sodas or cocktails. This is a week to get the crate if you’d like a jar of our coveted tomato conserva, too.

This crate will be for pickup in the East Bay between 3:30 and 7:00 pm and delivery in San Francisco between 5:00 and 7:30 pm on Thursday, October 1. The regular size feeds about four people; the small size feeds about two.

The vegetarian version contains the mushroom, kale, potato and goat cheese hand pies; the omnivore’s version contains the pork and apple hand pies. The all-in version has both, but we don’t want to afflict you with eight pies, so the regular-sized all-in has two of each kind and the small-sized all-in has one of each kind. You can get more from the Extras section, if you like.

One final note about the pies: we’re giving them baked this time, for ease of picnicking. Which do you like better, frozen ones ready to bake, or baked ones ready to eat? Let us know, on email or twitter or Facebook.

All-in: $177 regular, $112 small
Omnivore: $181 regular, $114 small
Vegetarian: $173 regular, $110 small

It’s like this:

Pork and apple hand pies (four pies or two pies)
Savory, flaky, very portable and better than a sandwich: hand pies are the best. Baked and ready to eat.

Mushroom, kale, potato and goat cheese hand pies (four pies or two pies)
Maitake and crimini mushrooms, creamy with goat cheese and good for you with kale. Baked and ready to eat.

Italian butter bean and squash salad (a quart jar or a pint jar)
Iacopi Farms grows the best beans; these Italian butter beans are fat and creamy, and will have a good dousing of olive oil and vinegar, with squash and herbs.

Corn crackers and fig-olive tapenade (two dozen crackers and an 8 ounce jar of tapenade, or one dozen crackers and a four ounce jar of tapenade)
Sweet and salty and crunchy and jammy, yes.

Early girl conserva (an 8 ounce jar)
Dirty Girl dry-farmed early girl tomatoes, cooked down so that their most essential qualities shine through: sweetness, inexpressible tomato-ness, character built through adversity.

Herb-marinated lunchbox peppers (a 12 ounce jar or an 8 ounce jar)
Simply marinated lunchbox peppers, for eating.

Oatmeal cookies, dried cherries (one dozen or a half dozen)
Oatmeal cookies are a food to have strong feelings about. Ours are: they should be crispy just on the edges, chewy and soft in the middle, with a little something interesting mixed in, lightly spiced.

Raspberry tarragon syrup (a 12 ounce jar or an 8 ounce jar)
We’re having a raspberry moment, possibly the last one, and we want to make it into something season-marking for you. You can add fizzy water to this for a soda, or gin and egg whites for a dreamy flip, or champagne for a brunch cocktail.

Extras this week include our own exceptional chicken bone broth, our sriracha, Morell’s rosemary bread, Nuthouse granola, and extra hand pies.

Thanks for supporting Potliquor! We’ll see you Thursday.

All our best,
Jennifer & Laura

September 17: Hace Sol

We’re pretty excited about this summer-celebrating menu, inspired by one of our best-loved cuisines. You won’t have to so much as heat an oven or flick on a burner to enjoy this food, and as usual, it’s suitable for everything from packed lunches to several simple dinners to one big feast.

This menu is for Thursday, September 17, 2015. We’ll have it available for pickup from 3:00 to 7:30 pm at our kitchen in Berkeley, and will deliver San Francisco orders between 5:00 and 7:30 pm. It’s available in a regular size, feeding about four, or a small, feeding about two. The vegetarian version contains the white gazpacho and Spanish tortilla, the omnivore’s version contains the lomo and spot prawns, and the all-in has everything.

All in: $234/$172
Omnivore: $195/$150
Vegetarian: $166/$127

It’s like this:

Lomo Americano from La Quercia (omnivore): 2 ounces, sliced
We first met Herb and Kathy Eckhouse when we cooked the food for their daughter’s wedding a few years back. They are truly an example of good people doing food right. You may have had their Prosciutto Americano or Speck before, and we’re very pleased to bring you their Lomo Americano, cured pork loin with Pimenton de la Vera and cocoa.

Poached chilled spot prawns (omnivore): ¾ pound/½ pound
We’re taking a bit of a gamble here; spot prawns are a west coast prawn with very moment-to-moment availability. If we can’t get them, we will substitute another sustainably-raised delicious crustacean with which to swoop up your romesco.

White gazpacho (vegetarian): quart jar/pint jar
What could be more perfect for these sunny September days than a smooth chilled soup of cucumber, grapes, garlic, almonds and bread? If you don’t eat gluten, we can substitute more tortilla for you; just ask!

Spanish tortilla  (vegetarian): 4 wedges/2 wedges
The essential, sustaining dish of eggs, potatoes, and onions: delicious, portable, greater than the sum of its parts. Sauce with romesco, and/or use the careful instructions we’ll give you for making a great allioli.

Jimmy Nardello romesco: 8 ounce jar
This week’s all-purpose sauce, of sweet Jimmy Nardello peppers, almonds, garlic and olive oil.

Spinach with raisins and pine nuts: pint jar/12 ounce jar
Spanish spinach! Say five times fast. Bloomsdale spinach, done in a traditionally Spanish style, with raisins, pine nuts and sherry vinegar.

Garlicky mushrooms: 12 ounce jar/8 ounce jar
Crimini and maitake mushrooms with garlic and sherry.

Cana de Oveja sheep’s milk cheese from Spain: ½  pound/ ¾ pound
A cheese from Spain, for your preserved quince.

Preserved quince with rosewater: 12 ounce jar
Recipes for quince preserved this way go back centuries; it will be in wedges rather than in a paste, perfect for presenting to guests, giving as a gift or enjoying with cheese.

Varietal melon: about 3 pounds/about 1.5 pounds
It’s peak of melon season, and we’ll have some spectacular ones for you. Great with lomo, if you’re getting the omnivore’s or all in, and beautiful with gazpacho, if you’re getting the vegetarian or all in.

Extras this week include Morell’s tordu, Nuthouse granola, and Potliquor’s chicken bone broth.

A word about our bone broth: we have a lot of bones around here, so we make our broth using broth as a significant portion of the liquid. As a result, it’s some of the most concentrated, nutritious and tasty stock you’ll find anywhere outside of a restaurant kitchen. Get two, and be well-stocked for fall.

Thanks for supporting Potliquor. We’ll see you Thursday!

All our best,
Jennifer & Laura

August 27, 2015: Burning Man

Hello there, We have an extra special menu for you next week, which we’re offering for pre-order starting today. Last year around this time, we made a note that we wanted to offer an amazing, very robust crate of shelf-stable and frozen food and drink that would be suitable for taking to Burning Man, and, ta da, we’re doing it.

The great thing is: whether or not you are renting a 25-foot box truck and building a life-sized model of the Chrysler Building out of garage sale mirrors on a dry prehistoric lakebed with 50,000 other people in 105 F heat, this crate will make you happy: frozen soups, date bars, spicy nuts, zucchini bread, cold brewed coffee, watermelon agua fresca, sriracha, pickles, bacon—it’s future wish-fulfillment, wherever you may be.

Our instruction sheet will include tested advice for keeping your crate and other food fresh for a week in extreme conditions, and a list of shopping suggestions tailored for the desert experience, too.

The vegetarian version contains the gazpacho, the omnivore’s version contains the chicken soup and bacon, and the all-in contains all three. As usual, we’ll offer a regular size, suitable for about 4 people, and a small, suitable for about two. It’s worth noting that this crate contains more elements than usual, but everything is packed to last. The crate will be available on Thursday, August 27, for pickup at our Berkeley kitchen from 3:30 to 7:30 pm, and delivery in San Francisco from 5:00 to 7:30 pm.

All in: $277/$175
Omnivore: $243/$157
Vegetarian: $179/$122

It’s like this:

Chicken soup with ginger and chile, frozen (2-24 ounce jars/1-24 ounce jar)
Rich chicken stock with spicy, bright, very aromatic elements—exactly what you’ll be needing at some point in the near future.

Spicy gazpacho, frozen (2-24 ounce jars/1-24 ounce jar)
For dinner as the sun sets on a hot day, or to freeze into popsicles, or to use as a Spanish Bloody Maria base.

Cold brewed coffee, frozen (24 ounce jar/pint jar)
Because we love you and we want you to be happy.

Watermelon limeade concentrate, frozen (24 ounce jar/pint jar)
To enjoy frozen as granita or paletas, or as the beginning of an extremely refreshing cocktail or agua fresca.

Spiced nuts (pint jar/12-ounce jar)
Locally grown almonds and walnuts, sweet and spicy. Tasty protein for hikes, parties and other extreme protein-needing situations.

Date bars (4 bars/2 bars)
The classic Potliquor hiking bar.

Millionaire’s bacon (2 pounds before cooking/1 pound before cooking)
Bacon is a Burning Man essential, and bacon cooked with brown sugar and chile just elevates your existence, in any situation.

Walnut blue cheese crackers (24 ounce jar/12 ounce jar)
Rich little savory somethings.

Sriracha (8 ounce jar/4 ounce jar)
By popular demand.

Yellow pole bean and espelette carrot pickles, shelf stable (2 12-ounce jars)
For your Bloody Maria, and to keep you salty.

Zucchini bread, frozen (large loaf/small loaf)
Breakfast matters, darlings. Day 4 will be so much better now.

Extras this week include Potliquor sauerkraut (highly recommended if you’re going to the desert), more date bars, Nuthouse granola, and Morell’s Raisin Rye bread.

Thanks for supporting Potliquor—we’ll see you on Thursday the 27^th! All our best,Jennifer & Laura

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

July 9, 2015: Hellas

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
Omnivore:/$168/$111
Vegetarian: $128/$89

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:

Moussaka (large/small)        
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

June 25, 2015: Umami

Hello there,

We’ve been cooking on the Mendocino coast all week, watching the ocean roll in and the hawks swoop. We have a beautiful menu for you for next Thursday: smoked MacFarland Springs Trout, a vegan soup with Hodo Soy tofu and Mendocino seaweed, pickles, fresh tea herbs, and many other wonderful things.

This crate will be available, in regular and small sizes, on Thursday, June 25: for pickup at our kitchen in West Berkeley from 3:00 pm to 7:30 pm, or delivery in San Francisco from 5:00 pm to 7:30 pm. The vegetarian version contains the soup, the omnivore’s contains the trout, and the all-in has both.

It’s like this:

Tea-smoked MacFarland springs trout (whole fish/half fish)
Sustainably farmed in Lassen, smoked with tea, rice and sugar.

Vegetable soup: seaweed, sweet potato, tofu, ginger, green onion (2 quart jar/1 quart jar)
A pretty and nourishing soup, just what you want right now. Keep it simple and eat it as is, or fancy it up with some of this week’s other elements.

Sauteed pak choy (24 ounce jar/pint jar)
Garlic, ginger, savory goodness.

Pickled radish pods (12 ounce jar/12 ounce jar)
These are so neat: very bright little teardrop-shaped pickles, wonderful over a salad or in a bloody mary.

Painted serpent cucumbers and kombu (pint jar/12 ounce jar)
For snacking or adding bright salty goodness to your meal.

Miso roasted eggplant (24 ounce jar/pint jar)
Sweet and rich and silky.

Spinach and sesame (2-8-ounce jars/1-8-ounce jar)
Simple and elegant.

Shiga turnips (one bunch)
We love these baby tapered turnips; they’re beautiful roasted, and would be lovely shaved like radishes into a salad, too.

Fresh tea herbs (one bunch)
Tulsi basil, lemon verbena, lemon balm, chamomile, and Moroccan mint, for a green and invigorating tea.

Extras this week include chicken bone broth, granola from Nuthouse, pickled green strawberries, woodsy salt, and celery salt.

We’ll see you Thursday!

All our best,
Jennifer and Laura

June 4, 2015: This One Time in France

A few years back, we went to visit friends in the Loire Valley and Paris, and to eat. Did we bike along the pretty river? Did we stand in the kitchen eating a whole baguette with salty crunchy butter? Did we buy and cook food from the harvest-your-own market down the road, and eat our weight in fresh goat cheese and crisp, minerally wines? Yes. Yes we did, among many other things, including one of our favorite cold pea soups ever. We think of that time fondly—we had already been cooking together for years, but hadn’t started planning Potliquor in earnest yet—and when this week’s menu started recalling the food from that May in 2009, we had to laugh and call it This One Time in France.

The vegetarian version contains the pea and spinach soup, the omnivore’s contains the duck terrine, and the all-in has both.

All in: $228/$133
Omnivore: $158/$94
Vegetarian: $168/$100

It’s like this:

Duck terrine (about 14.5 oz/about 7.5 oz)
Rich and elegant and every kind of delicious, with Marin Sun Farms duck leg and breast meat, pork fat, aromatics and sherry. Slice thinly and serve with pickled prunes and watercress, on rye crackers or good bread or on its own. These contain dairy and wheat; the regular size will be a classic rectangular terrine shape, the small will be in a Weck jar.

Cold spinach and shelling pea soup (quart and a half/24 ounce jar)
Brilliant green, this soup is to spring as apricot jam is to summer. Serve cold or hot.

Turnip, potato and summer squash tian  (9-inch pan/6-inch pan)
Tian is one of those dishes named after the dish it was made in. It can be defined many different ways, but this one will be thinly sliced vegetables packed tightly and baked in well-seasoned custard, with spring herbs and pecorino, for enjoying warm or cold.

Pickled French prunes (8 ounce jar/4 ounce jar)
Sweet and bright, these are like chutney or mostarda. For your terrine, for your cheese plate, or for any sandwich.

Cress salad with fennel marinated in citronette (½ pound, 8 ounce jar/¼ pound, 4 ounce jar)
Everything you need for a bright spring-evoking salad to complete your meal.

Basil mint pistou (8 ounce jar/4 ounce jar)
Basil is here! This rich green sauce will be perfect with your soup, and on a thousand other things.

Rye crisps (2 dozen/1 dozen)
Impossibly thin rye crackers, for serving with your soup or terrine.

Loganberries (1 half-pint basket)
A cross between blackberries and raspberries, late spring treasure.

Extras this week include our chicken bone broth, pickled green strawberries, granola from Nuthouse,Tordu (a twisted baguette) from Morell’s, and some of our special salts, woodsy and celery.

This crate is for Thursday, June 4: East Bay orders will be available for pickup from our kitchen, 2701 8th Street, Unit 105, Berkeley, from 3:00 to 7:30 pm; San Francisco orders will be delivered between 5:30 and 7:30 pm. For San Francisco deliveries, do let us know if you have a preference for a specific one-hour window, and if it’s okay to leave the crate at your door if you aren’t home.

The next crate we offer will be for June 25, 2015, and will include tea-smoked fish, pickled vegetables, and other tasty Japanese elements.

Thanks for supporting Potliquor! We’ll see you soon.

All our best,
Jennifer and Laura
 

May 21, 2015: Backyard

We figure you might want to eat outside on Memorial Day, so we’re setting you up for that, with smoked pork ribs and spring succotash, cornbread and baked beans and slaw. And blueberry crisps in jars, for stashing in your bike basket. We’re going classic with this one: the beans will be dark and glossy, the potato salad will be dressed with homemade lemony mayonnaise.

The vegetarian version contains the spring succotash, the omnivore’s contains the ribs, and the all-in has both.

Vegetarian: $147/$92
Omnivore’s: $172/$105
All-in: $207/$125

It’s like this:

Smoked pork ribs (whole rack/half rack)
Rubbed with spice, cooked long and slow over smoke. Between three and four pounds before cooking; extra racks will be offered in Extras, if you have more folks to feed.

Spring succotash:  peas, artichoke, asparagus, baby summer squash, favas (quart jar/pint jar)
We are of the gather-ye-favas-while-ye-may school of thought, you might have noticed.

Cheddar & spring onion cornbread (large slab/small slab)
With goat cheddar, and buttermilk.

Barbecue sauce (12 ounce jar/8 ounce jar)
A classic dark one, a little spicy.

Baked beans (24 ounce jar /pint jar)
Cooked forever, sweet and sharp and complex.

Potato salad (24 ounce jar /pint jar)
One for the ages, with crunchy bits and classic homemade mayo.

Spring slaw (24 ounce jar /12 ounce jar)
Cabbage and sunflower sprouts and snap peas and herbs, and a bright citronette.

Blueberry crisp (four half pint jars/two half pint jars)
Blueberries! These are packed to go, equally suitable for picnics, road trips, and for charming your guests.

Extras this week include our chicken bone broth, pickled green strawberries, granola from Nuthouse, and Kid Bread from Morell’s.

This crate is for Thursday, May 21: East Bay orders will be available for pickup from our kitchen from 3:00 to 7:30 pm; San Francisco orders will be delivered between 5:30 and 7:30 pm. Do let us know if you have a preference for a specific one-hour window, and if it’s okay to leave the crate at your door if you aren’t home.

Thanks for supporting Potliquor! We’ll see you soon.

All our best,
Jennifer and Laura

May 7, 2015: Brunch

Hello there,

We like to celebrate the national day of the mother with brunch for everyone. If you feel like bringing it to someone in her bed while she sleeps, we will not object; you could also put together an elegant noshy supper or three with this one.

This year, we’re curing wild salmon, gravlax-style, and making big lovely quiches with our current favorite spring finds: favas, peas, green garlic, mint. There are lots of little treasures of the season to accompany it all, from pickled scapes to strawberry rhubarb compote. Oh, and bagels, from our neighbor Dan Graf of Baron Baking, which the New York Times calls “as good as Brooklyn’s.”

As usual, these will be available on Thursday for pickup at our sunny Berkeley kitchen from 3pm to 7:30 pm, or delivery in San Francisco from 5:30 to 7:30 pm. The vegetarian version contains the quiche, the omnivore’s version contains the salmon, and the all-in version contains both. Everything is available in a regular size, feeding about four; or a small, feeding one or two.

Vegetarian: $129/$102
Omnivore: $141/$104
All-in: $177/$128

It’s like this:

Cured salmon (12 ounces/6 ounces)
Gravlax-style, with herbs and lemon.

Fava & pea quiche (large/small)
Green garlic, mint, pecorino. It’s okay if you say “ta da!” when you serve this to people.

Red flannel hash, vegetarian (quart jar/24 ounce jar)
Beets and potatoes and carrots, equally wonderful for handling your poached eggs or as a sustaining side dish for any meal.

Pickled scapes (8 ounce jar)
Scapes! The flower stalk of the allium. Milder, sturdier—perfect for pickles, and for noticing that it is spring.

Stone fruit and lettuce (one pound and 1-2 heads)
The very first stone fruit of the year always knocks us sideways. Lettuce will be a small red romaine variety we love, breen, or another similar one.

Sesame Baron bagels (four/two)
Three words: “pretzel-like crust.” Extras are available, if you’d like more!

Fromage blanc vegetable spread (8 ounce jar/4 ounce jar)
To fancy up your bagels.

Rose syrup (8 ounces/4 ounces)
A champagne cocktail for mama, or a very special soda, or a heady drizzle for any simple cake you like to make.

Strawberry rhubarb compote (12 ounce jar/8 ounce jar)
To eat on toast or swirled into yogurt.

Local flowers, one bunch
To give, or to keep.

Extras this week include Morell’s singular scones, granola from Nuthouse, our own chicken bone broth,pickled green strawberries, and of course, more bagels.

See you soon, and thanks for supporting Potliquor!

All our best,
Jennifer & Laura

April 23, 2015: Spring

Hello there,

We have a pretty and indulgent spring menu for you: fried chicken, goat milk macaroni and cheese (with quinoa macaroni from our friends at Edison Grainery), collards with green garlic, strawberry refrigerator jam & biscuits!

It’s available for pickup at our kitchen in Berkeley between 3:00 and 7:00 pm and for delivery in San Francisco from 5:00 pm to 7:30 pm on Thursday, April 23. The vegetarian version contains the macaroni and cheese, the omnivore version contains the fried chicken, and the all-in has both.

All in: $188/$132
Omnivore’s: $148/$99
Vegetarian: $114/$91

It’s like this:

Lemony fried chicken (whole/half)
Lemon-brined, buttermilk-dipped chicken, for your picnic blanket or table.

Quinoa macaroni and cheese with goat cheese and spring peas (quart jar/24 ounce jar)
We love Edison’s quinoa macaroni; you may remember it from our last version of macaroni and cheese, back in September. This one will be made with goat milk and cheese, creamy-white, with springy little peas.

Spring collard greens & green garlic (24 ounce jar/pint jar)
Some deep green, to balance the crunchy and creamy.

Sea island red pea salad (24 ounce jar/pint jar)
Sea island red peas from Anson Mills, in a classic salad with crunchy vegetables and vinaigrette.

Chile paste (4 ounce jar)
Smoky, spicy, velvety, deep; equally suitable for dolling up your fried chicken or your mac.

Craquante D’Avignon lettuce (one or two heads, depending on size)
Gorgeous, flower-looking heads from Paul’s Produce in Sonoma.

Tarragon buttermilk dressing 8 ounce jar/4 ounce jar)
For dipping and spring salads.

Strawberry refrigerator jam (8 ounce jar)
Because strawberries just got good; for your…

Homemade biscuits (six/three).


Extras this week include Morell’s sesame bread, chicken bone broth, and our truly special pickled green strawberries.

Have a wonderful weekend, and we’ll see you soon!

All our best,
Jennifer & Laura
Potliquor

April 2, 2015: Duck

Hi there,

We’re happy to announce a menu for pickup next week, Duck, to help you celebrate your spring holiday properly: skordalia-stuffed artichokes, roast duck with blood oranges and olives, beet and rhubarb salad, lemon bars! As ever, they’re available on Thursday: we’ll have them for pickup in our spiffy Berkeley kitchen between 3:00 and 7:30, and will deliver to San Francisco between 5:00 and 7:30.  The vegetarian version contains the artichokes, the omnivore’s version contains the duck, and the all-in contains both.

Vegetarian: $124.00/$83.00
Omnivore: $165.00/$110.00
All-in: $204.00/ $136.00

It’s like this:
Roast duck, blood oranges, fennel, oil-cured olives (whole 2 pound duck/half)
A special something to mark the moment.

Artichokes stuffed with celery root skordalia, breadcrumbs and Parmigiano Reggiano (four/two)
Equally suitable for your evening table and your beach picnic.

Rainbow chard, green garlic, barberries (pint jar/pint jar)
Eat your colors!

Roasted radishes and mint (pint jar/12 ounce jar)
All the delicious egg-shaped things.

Fava leaves (6 ounces/3 ounces)
For an iconic spring salad.

Rhubarb & beet salad with Rogue River Blue (24 ounce jar/pint jar)
Earthy sweet richness.

Pickled eggs–beet horseradish + dill,  turmeric + mustard (12 ounce jar, about 6 eggs/8 ounce jar, about 4 eggs)
Easter eggs! These were so pretty and tasty last year that we had to do them again.

Lemon bars (8 bars/4 bars)
Meyer lemon curd and shortbread crust, a friendly wave goodbye to winter.

Extras this week include our very special pickled green strawberries, Morell’s sunflower bread, and a particularly golden-beautiful chicken broth.

Thanks for supporting Potliquor! See you Thursday.

All our best,
Jennifer & Laura

March 26, 2015: Kenny

Our friend Kenny Hockert is a great and authentic cook; you may have had a very fine schnitzelwich, borscht, pickles or pierogi from his Old World Food Truck during the past few years. He’s moving to New York, and we will miss him, so this menu is a fond farewell to one of our favorite people, with pierogi and borscht, dill and caraway.

The Vegetarian version contains the borscht, the Omnivore’s version contains the pierogi, and the All-in contains both. We’re offering each in a regular and a small size next Thursday, March 26, 2015. In the east bay, pickup is at our kitchen in Berkeley from 3:00 to 7:30 pm; in San Francisco, delivery is from 5:00 to 7:30 pm.

Vegetarian: $113/$78
Omnivore: $150/$100
All in: $185/$118

It’s like this:

Oxtail pierogi, 12 each/6 each
Long-cooked oxtail and potatoes, in a sour cream dough. We’ll give them to you frozen, so you can boil and/or crisp them when you like.

Vegan borscht, 2 quart jar/1 quart jar
All hail the spring beet.

Carrot relish, 12 ounce jar/8 ounce jar
With spring onions, mustard seed and coriander.

Kasha, pint jar/12 ounce jar
Made old-style, with long-cooked onions and butter.

Demiglaze: meat (for omnivore and all-in) or roasted vegetable (for vegetarian), 8 ounce jar
For saucing up your kasha, or saving for a special occasion.

Polish spring salad, 24 ounce jar/pint jar
What better way to celebrate the true start of spring, than with radishes and asparagus and snap peas and egg? This will have a lovely housemade lemony mayonnaise, too.

Sour cream, 8 ounce jar/4 ounce jar
Made by us, naturally.

Marin Roots winter garden mix, 8 ounce bag/4 ounce bag
Jesse Kuhn grows this special wild-tasting mix of greens in the early spring: meadowfoam, miner’s lettuce, chickweed. We hope you love it as much as we do.

Extras this week include pickled strawberries, extra demiglaze, chicken broth and Morell’s excellent rye bread.

Thanks for supporting Potliquor! May you eat well this week.

All our best,
Jennifer and Laura

March 12, 2015: All the Luck

Hello there,

So it turns out that not only do we have a stellar St. Patrick’s-inspired menu for you for next Thursday, with nitrate-free pastured corned beef, vegetarian lentil pasties and other goodness, but the promise of a storm last weekend sent us some green strawberries from Dirty Girl to pickle for you, so all the treasures are coming your way.

Crates will be available on Thursday, March 12: for pickup at our kitchen in Berkeley from 3:00 pm until 7:30 pm, and delivered in San Francisco between 5:00 and 7:30 pm. The vegetarian version contains the lentil pasties, the omnivore contains the corned beef, and the all-in contains both.

Vegetarian, regular/small: $128/$96
Omnivore, regular/small: $168/$126
All in, regular/small: $198/$148

It’s like this:

Corned beef and broth, 2 quart jar/1 quart jar
Fat-streaked and delicious, cured with traditional spices, without nitrates

Vegetarian spiced lentil pasties, 4 each/2 each
These were a hit last spring: sustaining and tasty, great for a picnic.

Caraway horseradish cream, half pint jar/4 ounce jar
For putting on corned beef, and everything else.

Roasted cabbage, walnut rosemary sauce, pint jar
With golden edges and savory elements, so good.

Smashed potatoes with leeks, 24 ounce jar/pint jar
Skin on, dry farmed, buttery Nicola potatoes from Little Organic.

Carrots & honey, pint jar/12 ounce jar
Because classic.

Tokyo turnips & citrus, pint jar/12 ounce jar
Two of our favorite parts of winter.

Pickled green strawberries, half pint jar
Bright little jewels. plunk them into your cocktail, slice them into a salad or salsa, eat them out of the jar.

Thyme cheddar soda bread, 1 loaf, about a pound
Proper and Irish, best warmed and slathered with salty butter.

Extras include 24-ounce jars of pastured chicken broth, for keeping you well and happy.

Thanks for supporting Potliquor!

All our best,
Jennifer & Laura

February 26, 2015: Sauce

This week’s menu is called Sauce, and it’s a proper meal to enjoy with your beloveds. It features fresh pasta, a spring cream sauce for vegetarians, and Sunday gravy–the ultimate meat sauce–for omnivores: it’s rich and red and has actual ribs in it. You can read more about the tradition of Sunday gravy here and here, if you’d like to.

We have good news for small households: we’ve been working on making a small version of the crate for you, and this week, we roll it out! The regular feeds about four people; the small is better for two. It will be available for pickup in Berkeley and delivery in San Francisco on Thursday, February 26.

Vegetarian, regular/small:  $118/$90
Omnivore’s, regular/small: $150/$100
All-in, regular/small: $198/$130

It’s like this:

Sunday gravy, 2 quart jar/1 quart jar
Sunday gravy, also known as Italian gravy or Sunday sauce, is the ultimate meat sauce to serve with spaghetti: ours has pork ribs, sausage, and meatballs in it, along with early girl tomatoes and a day of cooking, just like Laura’s grandma does it.

Spring cream sauce: spinach, green garlic, nettles, 24 ounce jar/pint jar
Everything green and bright, smoothed with cream.

Caesar dressing, with anchovy or without, 12 ounce jar/ 6 ounce jar
We’ll put anchovy in the omni and all-in versions and none in the vegetarian, unless you tell us you’d like it otherwise. Suitable for dressing salad, puntarelle or asparagus.

Olive oil croutons, pint jar
For your Caesar, or to crush and finish vegetables with.

Crunchy lettuce, 4 baby heads
Whatever we’re liking best next week, likely baby romaine or little gems.

Puntarelle, celery root and fennel, lemon and capers, pint jar
A light sauté of some of spring’s most interesting beauties, with bright and salty elements.

Garlic butter, 4 ounce jar
For your garlic bread, or your asparagus.

Asparagus, one pound/half pound
It’s here! It’s here!

Fresh spaghetti, one pound/12 ounces
Our neighbors at Phoenix Pasta do great stuff; this will be vegan, made with semolina, and you can get an extra pound, if you like.

Extras this week include more spaghetti and Morell’s Rosemary Bread.

In the east bay: pickup is at our kitchen, 2701 8th Street, Berkeley, #105, between 3:00 pm and 7:30 pm.

In San Francisco: delivery is between 5:00 and 7:30. Please let us know 1) if there is a 1-hour window that is best for you, and 2) whether there is a place to leave the crate for you if you won’t be home.

Thanks for supporting Potliquor!

All our best,
Jennifer and Laura

February 11, 2015: Cottage

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
 

January 30, 2015: Sportsball II!

Hello there,
 
We are very pleased to announce the second annual Sportsball crate, a special one featuring pulled pork and actual beer cheese soup, among other things. Perfect for having friends over to watch the game, contributing to a potluck gathering, or just eating for dinner because you can, Sportsball II promises to be at least as thrilling as its predecessor.
 
Pickup at our kitchen in Berkeley will begin at 3:00 pm and go until 7:30 pm. We will deliver to San Francisco between 5:00pm and 7:30 pm. This crate is for Friday (not Thursday!), January 30. Orders will stay open until Thursday afternoon, or until we sell out.
 
The vegetarian version contains the beer cheese soup and the onion & mushroom dip; the omnivore’s version contains the pulled pork and the clam & herb dip. The all-in version contains everything.

Vegetarian: $155
Omnivore: $175
All-in (two extra elements): $240
 
It’s like this:
 
Spicy pulled pork, coffee and maple (omnivore)
Pastured pork shoulder, cooked forever. Dark and sweet and pulled to shreds.
 
Beer cheese soup (vegetarian)
Possibly descended from welsh rarebit and medieval breakfast soups, beer cheese soup is most definitely a thing. Creamy and rich, we think you will like it.
 
Winter slaw
Cabbages and chicories, with a bright dressing to stand up to all the richness above. Pile it on your pulled pork sandwich or your bowl of soup.
 
Bean dip
Because football. 
 
Mixed nuts
Our own mix of locally-grown walnuts, almonds and pumpkin seeds, beer nuts style.
 
Clam & herb dip (omnivore)
Like the one you remember! Only better.
 
Long-cooked onion & mushroom dip (vegetarian)
Creamy earthy delicousness.
 
Housemade saltines
Because we like to make crackers for you. Crispy, simple, salty ones this time—great for crunching into your soup, or scooping dips.
 
Classic brownies, one dozen
The platonic ideal.
 
Extras this week include our bread and butter pickles, and Tordu bread from Morell’s. If you would like an extra jar of any element in the crate, let us know; we’re happy to make more for you.
 
Thanks for supporting Potliquor!
 
All our best,
Jennifer & Laura

January 22, 2015: Rustic (plus news!)

Hello there,
 
We have some exciting news this week: a menu we’re calling Rustic, with lamb, pumpkin and mint pie and white bean kale soup, and:
 
With this crate, we’re starting delivery in San Francisco! It will be between 5:00 and 7:30 pm on Thursday, January 22: if you’re ordering in San Francisco, please let us know a one-hour window during that time when you can accept delivery, and whether it’s okay to leave the crate on your doorstep if you’re not there.
 
East bay pickup will now start at 3:00 pm, for your schoolchild-ferrying ease.
 
Our next menu will be the second annual Sportsball crate, which we will bring to you on Friday, January 30. Will there be beer cheese soup? Will there be bacon? Stay tuned.
 
This week, it’s like this:
 
The omnivore version includes the lamb pie, the vegetarian version contains the white bean and kale soup, and the all-in version contains both.
 
Vegetarian: $140
Omnivore: $160
All-in: $200
 
Lamb, pumpkin and mint pie (one 9” pie)
Hand-chopped lamb from Don Watson, with Musque de Provence pumpkin and mint. Like if you kept a little cottage garden and made this on a Sunday.
 
White bean and kale soup, two quart jar
The classic winter soul-saver.
 
Rosemary walnut pistou, half pint jar 
A very big deal for soup and vegetables.
 
Braised fennel, pint jar 
Made special with Pernod and citrus.
 
Roasted turnips, pint jar 
One of our favorites, buttery and nutty.
 
Pickled carrots and green coriander, 12-ounce jar
Sweet little ones, crunchy and bright.
 
Broccoli salad, currants and sunflower seeds, quart jar 
Our version of the classic pot luck broccoli salad.
Blood orange cardamom shrub from Shrub & Co., four ounce bottle 
Our neighbors Shrub & Co. make this fantastic shrub (a sweet drinking vinegar), perfect for cocktails and tart-sweet sodas.
 
Citrus shortbread cookies, one dozen
For your afternoon tea.
 
Extras this week include Morell’s Sunflower Bread, and double lamb stock.
 
Thanks for supporting Potliquor!


All our best,
jennifer & laura