This picture was from the root-washing station at Michael’s farm. Some of you have been asking ...
One of the most magical things about our trip to see our farmers in Hadley ...
If you’ve already signed up for your Winter CSA, read on to learn how your vegetables will ...
It’s 9am. I’ve gone through a couple different modes of transportation. A 4:30am Uber to ...
Just in time for this wintery weather, we’re bringing you the very first taste of ...
If we handed you a card today at a Clover location, click here to take ...
We were touring Blue Bottle’s roasting facilities in NYC the other day (I’ll post more on that shortly), and I noticed these interesting orbs at the back of the space. I asked about them and was told that they were a new tea brewing apparatus that Blue Bottle was testing. You might know I love tea. So I was obviously interested. I asked how they work and the staff sort of moaned. They said that basically they are “very expensive and break.”
Of course I hadn’t left NYC before ordering a set on Amazon. They weren’t as expensive as I feared, and I ordered 3 to try out. We tested our current recipes and alternates. Turned out existing recipes were really tight. I made up a little nifty sheet telling staff how to use them and care for them. And I added something we don’t usually do when testing, a list to use to mark off how many uses they’ve seen. I want to know brew to break ratio to see if these are feasible.
They’re at work right now at our Harvard Square location. Check them out and tell us what you think. They fit right in line with the coffee rack, which is awesome. And really, I’ve never found anything that’s done such a killer job making tea sexy. You know poor tea, for one it’s not addictive like coffee. Two, it doesn’t come out of a steaming loud espresso machine, or from a careful pour-over set-up. Even the humble insulated coffee dispenser has mystery. Tea is normally a bag floating in water. So I welcome anything that will elevate our impression of tea. And the teas we’re buying and brewing are out of this world. They’re some of the best you can buy anywhere in the US. I’m hoping more customers get to try them if we use this apparatus. Tell us what you think.
(Yes, and I realize I very well may have jinxed our perfect record of no breaks by posting about how great these are. Let’s hope not.)
I have an intern who goes to Harvard (her name is also Lucia, so she goes by Lucia2). When we were first meeting about ideas, she told me we should do something to celebrate Harvard-Yale.
The cabbage soda isn’t a joke, or a diss for Yale. It’s arguably even more delicious than the cranberry punch.
We’ve been pretty quiet on HFI here. Sorry about that. We’ve been waiting for what seems like ages to get our construction permit. Our landlord waited over a month just to get the permit to install the storefront.
Well we’re getting closer. LL work is complete and we’re expecting our building permit shortly. So I thought I’d share a little video tour that shows the space pre-construction. This is going to look very different very quickly. It’s super exciting. We’ll give a series of video tours, like This Old House! And along the way I’ll post here about what it takes to get a restaurant up and running.
To start with I thought I’d share some basic timelines for those interested. I would have loved this sort of data when I was writing my Clover business plan. I’m including here the fastest we’ve ever done it and typical. We’ve had some worse than “typical” situations, but not many, so I’ll keep this simple:
- From finding a space we like to Letter of Intent (LOI): 1 day (fastest) – 1.5 months (typical)
- LOI to Lease: 1 month – 2 months
- Architectural Drawings: 3 weeks – 2 months (sometimes we begin this while still working lease, a risk but can speed things up)
- Engineer Drawings: 5 weeks – 3 months (this is brutally long, and cannot be done until after architectural drawings)
- Construction: 3 weeks – 6 weeks (we’re pretty fast here, many in our industry take longer)
- Pre open: 0 days – 2 weeks (we’re starting to play with longer pre-open periods. They cost us money, and keep you from great food, but they support a cleaner open and better more consistent operations from day 1)
So that’s a rough timeline. We typically budget a minimum of 6 months give or take for a new restaurant, though many take twice that time. For HFI we started this process late spring, so even though it feels like forever we’re actually sort of on time. And we got that 24 hour license : )
I have no shame. Thanks, American Apparel, for providing me with a stalk-colored onesie.
You can eat Brussels (the sandwich) for another week or so, before we switch to another immensely popular seasonal sandwich. Did someone say Pushpir?
Don’t worry though, the Brussels will remain at MIT year-round. You can thank me for that one too.
This picture was from the root-washing station at Michael’s farm. Some of you have been asking exactly what’s going to come in this winter CSA we’ve been talking about. This is a true deep-winter share. Every two weeks, you’ll get a bag with a total of between 10-12 pounds of certified-organic carrots, beets, radishes, turnips, parsnips, garlic, rutabaga, and potatoes grown by Michael Docter in Hadley, MA.
NEW THIS YEAR. You’ll also receive 1 package (of 12) fresh-made tortillas made from heirloom non-GMO corn harvested in Hadley and baked by Jorge at Mi Tierra Tortillas. These tortillas will be baked the morning of the share so they’ll arrive in Cambridge warm out of the oven.
Ray showed us a little side project: artichokes.
He didn’t grow these for customers, but for himself, just to see if it would work.
I was still having trouble believing this. Land so good that an artichoke will grow in Massachusetts? We’re still trying to persuade Ray to grow some for Clover for a 3pm special next year. In the meantime you can support Ray and Michael by joining their Winter Farm Share.
I got a note from James, team leader and fry-guy at the Dewey Square truck.
“We served Alton Brown at DWY Square today. I wasn’t positive til I checked his FB and twitter feed when I got home. Really cool. Good Eats made me love cooking.”
Alton, thanks for braving the cold for those fries! We know you’re not from New England! If you want the recipe for the fries, here you go:
1. Cut a potato into quarter-inch fry. We use Chef Potatoes from Hatfield, MA or Prince Edward Island. Cover with water. Soak for 15 minutes.
2. Fry in deep-fryer at 375 degrees for 5 minutes, or until stiff but not over-cooked. Fry should break easily in your hand. Shake fry basket once or twice. Pick a large sprig of fresh rosemary, and add to fry basket. Fry for a few more seconds.
3. Let drain for at least 30 seconds. In a large bowl, toss with Kosher salt to taste. Serve and eat immediately.
*Pics from Alton’s Twitter feed. Follow him here.
One of the most magical things about our trip to see our farmers in Hadley was seeing where the fields are located. I was imagining one massive field. I was wrong.
Hadley land is gold. It’s fed by the Connecticut River Valley and it’s been farmed since Native American times. New fields are scarce. Ray and Michael’s fields are scattered throughout Hadley. We drove through someone’s driveway so Ray could show us the brussels field.
The reason brussels are so hard to find locally at volume is that they’re not a money-maker. Once the stalk is picked, it’s done. And farmers have to cut the brussels off the stalk before sending them out, which makes them a relatively low-yield crop. We’ve depleted our supply of local brussels. So with a heavy heart we must announce that we’re only going to have the Brussels Sprout Sandwich company-wide for another week (last day is Wednesday 11/26). After Thanksgiving you’ll have to become a Brussels pilgrim to the MIT truck only.
If you’ve already signed up for your Winter CSA, read on to learn how your vegetables will be stored. If you haven’t signed up, but are interested, do so now. We started with only 200 shares and they’re going fast.
Michael Docter picks most of his roots* right before the first frost when they’re at the height of taste and flavor. He stores them in a barn during the cold months.
It’s a spotless barn. Each of these cracks in the wall is height of 1 pallet. The cracks let in outside air, and circulates it through a system of solar-powered ducts that I won’t pretend to understand. Basically Michael has figured out a way to avoid the humidity that comes with artificial refrigeration. The roots are kept cool all winter long by none other than fresh Hadley air.
*All except for the parsnips. They will stay under the snow, developing more and more sugars until they are harvested in the spring.
Remember how we were talking about those 9,000 pounds of sweet potatoes? The ones that inspired Enzo to create the Japanese Sweet Potato sandwich so many of you have been raving about? When we visited Next Barn Over the other week, Ray showed us the sweet potatoes that were headed for Clover.
He told me a crazy fact. Sweet potatoes are not sweet right out of the ground. They need to cure for a few days to develop their sugars.
Ray knew this had to happen but admitted he didn’t quite know why. I was thinking maybe it’s similar to cooking, like you’re slightly caramelizing the sweet potatoes. We are finished with those 9,000 pounds of Next Barn Over sweet potatoes (and we cleaned them out of organic red cabbage too), but we are getting a few thousand pounds of sweet potatoes from Enterprise Farm and 750 pounds of organic red cabbage from Red Fire Farm to tide us through the end of this sandwich’s run.