Pop-Up General Store next Wednesday, July 21st

Hi everyone! We wanted to let you know that we'll be popping up next Wednesday, July 21st! Next week, we are so excited to be offering Spicy Calabrian Sausages, perfect for grilling. We'll also be making Heirloom Tomato Sauce and Fresh Bronze-Cut Gemelli. We are also excited to have new offerings from several of our friends: Soul Food Farm, Becker Lane Organic Farm, Peko Peko, Jojo's Goodies, Ghost Town Farm, Amy Cakes, Siew-Chinn Chin, Goulash, ebcb, Katz, Four Barrel Coffee, Diana Fayt, Pizza Politana, Mike [the bejkr], Devil's Gulch Ranch, Grace Street Floral, and Blue Chair Fruit. Pre-order and pay for your items, then come visit our pop-up location in the historic Temescal streetcar depot that houses Grace Street Catering. We'll be there next Wednesday, July 21st from 5pm to 7pm awaiting your arrival! We'll have lots of extras for sale, so feel free to pop in even if you don't place an order! Check out the Pop-Up General Store blog for more information about our purveyors, recipes and cooking instructions for our artisan foods, and details about other projects we're involved in. Don't forget your reusable shopping bags! And please remember, for day-of purchases, we can only accept cash or checks at this time. Best, Chris & Samin

How it works... For Pre-Orders: Place your order and pay online by Monday, July 19th at noon. When you click on the link above, it'll take you to Page One of the order form--make sure to scroll down to the bottom and click over to Page Two to see everything we're offering! Please note that your order will not be considered complete until you pay with a credit card. You'll know everything went through when you receive an automated confirmation email. At the Pop-Up, proceed to a different line on the side of the building facing 47th Street. Volunteers will pull up your order and assemble your purchase! For Day-Of Purchases: You can now pay each individual vendor for your purchase, instead of paying at a general cashier. Vendors will take both cash and checks (made out to Pop-Up General Store)!

Though we strongly suggest placing an order to guarantee availability, we always do our best to make extras, so if you forget to place an order, please do stop by!

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Next week, we'll be offering these items for pre-order:

Spicy Calabrian Sausages are perfect for grilling or adding to a pasta dish. Made with Niman Ranch Pork, Calabrian chilies, and garlic, these robust fresh sausages are great on their own, on a roll, or paired with seasonal vegetables for a simple summer dinner. There are approximately 3 sausages to a pound and they should be consumed within 3 days of purchase, or frozen immediately.

Made in the tradition of Italian grandmothers who spend their summers preserving pomorola sauce for their families to enjoy throughout the year, quarts of Heirloom Tomato Sauce are made with organic tomatoes from Happy Boy Farm, fresh basil, onions and garlic. Perfectly paired with the Fresh Bronze-Cut Gemelli Pasta or Jojo Goodies' Pizza Dough, this tomato sauce can be eaten fresh for up to a week or frozen for up to a month.

Made with high-quality organic durum wheat, Fresh Bronze-Cut Gemelli Pasta, is extruded through traditional bronze plates, resulting in more porous, rougher pasta that virtually begs sauces and seasonings to cling to it. With an incomparable chewy texture, bronze-cut pasta catches flavor in its grooves like no other. The pasta will come in 1-pound boxes and is vegan-friendly(!).

Alexis Koefoed will be offering Soul Food Farm Pastured Chickens, the chef's favorite at many Bay Area restaurants including Chez Panisse, Camino, Frances and Coi. The chickens come shrink-wrapped whole, in either small (3 to 3.75 lbs) or large (3.75-4.5 lbs). Alexis will also be offering her delicate Chicken Leg Confit, described by Mark Bittman in his New York Times blog as "a simple, no-fuss main course that can be crisped up in about 15 minutes. The chicken is good whole or shredded over a bed of lightly dressed greens. Another option is to shred it into a pot of beans with the garlic and some of the olive oil. Or you could go all out and integrate it into a cassoulet." The confit can be kept refrigerated for up to 12 weeks, or frozen for up to 2 months. Lastly, Alexis will be selling Stock Birds, our meat birds, that have had their thighs and legs removed (to make the confit) and are now two breasts, wings, and a carcass. Perfect for stock or roasted for a simple dinner or lunch.

Becker Lane Organic Farm will be offering fresh Whole Rack Pork Spare Ribs, vacuum packed and ready to cook. The Becker family has been raising pigs the old fashioned way in Dyersville, Iowa since 1850. Jude Becker is a sixth generation farmer who took on the management of his family's farm in 1999. He started out with a small herd of six sows, and converted the farm to an organic operation. The farm now supports close to 500 sows, producing approximately 6000 pigs per year. Jude is a full time farmer who works alongside his small staff to raise the pigs, farm the land, mill the feed, and market his pork. Becker Lane Organic is one farmer, one farm.

Sylvan Mishima Brackett of Peko-Peko will be offering Deluxe! Heritage Pork Gyoza made with with local ginger, garlic, and cabbage in handmade wrappers--and this time, he's added pork knuckle stock for extra juiciness! Frozen, the gyoza comes with special Peko sauce and cooking instructions.

Mary Jo Thoresen and Curt Clingman of Jojo Goodies will be offering two-packs of Summer Berry-Buttermilk Panna Cotta, and two-packs of 10-ounce Pizza Dough Balls.

Amy Hatwig of Amy Cakes (and core member of the Bakesale Betty team!), will be offering six-packs of cupcakes in two flavors: Strawberry with Meringue or Chocolate with Chocolate Ganache.

Chez Panisse pastry cook Siew-Chinn Chin, will be making Chocolate-Caramel and Apricot-Pistachio Macarons, exquisite enough to rival Paris's finest. She will also be offering Meringues Geantes: big, light, and soft in the center, these invitingly delicious meringues are like those you see in a typical patisserie in Paris. And this week, she'll also be making her wonderful bags of Chocolate-Hazelnut Meringues for you to try!

ebcb (east bay cookie baker a.k.a. Chelsea Pence) will offer some of her signature handmade sweets for pre-order: Fleur de Sel Caramels, Almond-Tangerine Biscotti, and Salty Chocolate Cookies. She'll also bring some Bacon Praline Cookies, Handmade Marshmallows, Graham Crackers, and Lavender Caramels along on Wednesday for you to try at the Pop-Up.

Ghost Town Farm will be selling Mixed Produce Boxes, full of delicious, organic fruits and vegetables straight from the farm. During the Pop-Up, you can also pick up other treats such as figs in syrup, preserved lemons, and copies of Novella Carpenter's hilarious memoir, Farm City: The Education of an Urban Farmer.

Katz will be offering a selection of local, organic artisan Olive Oils and Vinegars for pre-order, including their signature Chef's Pick, Rock Hill Ranch, and Meyer Lemon Olive Oils, as well as Late Harvest Sauvingon Blanc Agrodolce, Gravenstein Apple Cider, and Late Harvest Zinfandel Agrodolce Vinegars, all staples in the Chez Panisse kitchen.

Available for the first time for pre-order, San Francisco's Four Barrel Coffee (our favorite!) will be selling a selection of two types of coffee beans by the pound--Brass Tacks Blend and Decaffeinated Ethiopia Shoye Sidamo. As usual, they will also be offering iced coffee and pour over coffee on site to enjoy right away!

And new this week, Mike [the bejkr] Zakowski will be offering his delicious artisan breads. Come try his Pain de Campagne, a rustic country miche including rye and spelt flour, his Pain Biologique, a whole grain seed loaf including hemp, sesame, flax, and pumpkin seed, and his Farro Spezzato Batard, a whole wheat bread with cracked spelt.

Mark Pasternak of Devil's Gulch Ranch in Marin County will also be joining us for the first time with his delicious Rabbits, raised free of hormones and antibiotics. Their rabbits are fed a pelleted feed along with grass and hay to ensure complete nutrition-- but the proof of quality is really in the taste...evidenced by their constant appearance on some of our most beloved Bay Area restaurant menus, including Chez Panisse, Zuni Cafe, and Quince.

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The following items will be available for direct sale at the Pop-Up--no need to place an order, just stop by:

Lori Podraza of Goulash will once again be offering Handmade English Muffins, including Plain and Cheddar-Scallion flavors! She'll also be bringing along her beautiful Recycled Market Bags.

You may have seen Diana Fayt's work for sale at The Gardener or at the Heath Ceramics shop in Sausalito. Diana has been hard at work on a special line of oven-safe ceramics just for Pop-Up customers! Perfect for serving and eating all of your Pop-Up goodies from, Diana's beautiful Hand-Etched Ceramics will make your heart sing!

Pizza Politana will be cooking Neapolitan-Style Pizzas in their wood-burning oven in the courtyard. We strongly suggest stopping at their stand to order your pizzas on your way into the Pop-Up so it can be ready for you on your way out.

Rhonda Stoffel, the in-house designer on the premises at Grace Street Floral, has been doing floral design for over 20 years in the Bay Area. Primarily known for her wedding and event work, she takes great pleasure in using the wonderful locally grown materials that vary so dramatically with each season; floral elements, of course, but also branches, foliage, mosses and lichens to name just a few. She will be offering for sale an interesting and detailed selection of Cut Bouquets, Mini Arrangements, and Unusual Recycled Containers as floral and plant vessels.

Blue Chair Fruit will also be at the General Store, offering a wide array of jams and marmalades, all cooked in small batches in a copper kettle. Flavors have included Strawberry-Rose Jam, Early Girl Tomato & Plum Jam, Lemon Marmalade with Pear and over a dozen more. Stop in for a taste!

Please submit orders by 12 noon on Monday, July 19th. Items not available for pre-order will be available for direct purchase at the Pop-Up on Wednesday.