Where will you be when the Brussels Sprout Sandwich rises again? When we put the ...
It looks like an alien, and tastes like a cross between a mango and a ...
Our new 3pm special is Apple Rings. We take slices of apples, toss them with ...
We’ve gotten to this really beautiful place. We feed thousands of people every day. So when ...
Sharan was a kitchen intern this summer from BU. Chris pressed him to develop a ...
That’s Danya and Matt of Queen’s Greens Farm in North Amherst. They’re the ones responsible ...
We’re bringing on a new coffee from Intelly. This is an El Salvadorian coffee grown on the side of a volcano. The coffee cherry was allowed to ripen past the usual red stage, and into a deep burgundy stage, which makes for a rounder, more complex cup. It’s a bourbon varietal, which is a lower-yielding, more fragile cultivar that tends to have lots of fruit notes. It was a hard year for this particular region. There was an outbreak of leaf rust, which caused damage to lots of farms in the area, but this farm was protected by its elevation.
We will be pouring this up at all our locations starting this week. Thanks to the folks at Intelly for putting together such awesome info on this farm. If you’re curious, here’s the whole thing.
Where will you be when the Brussels Sprout Sandwich rises again?
When we put the Brussels Sprout sandwich on the menu last fall, it unleashed Brussels Mania. Everyone dreaded the day it would retreat from the menu, and some people started to do some pretty strange things to prepare.
Some ate two or three in a day. Others, trapped without a Clover nearby, tried to recreate the sandwich at home. Some employees (I’m not mentioning names) threatened to quit their jobs if the brussels didn’t remain on the menu in some form.
When we finally pulled the sandwich in early spring, long after brussels were out of season in Masachusetts, a group of customers begged us to take their pictures with their “last brussels sprout sandwich.” It was then that we knew that the brussel must rise again.
Finally, that day has come. Chris, who directs our food, has been doing some sleuthing, and he finally got word that there are brussels coming out of the ground at Joe Czajkowski Farm in Hadley.
This means that the brussel is back at Clover starting TOMORROW (Wednesday), 11am, at all Clover restaurants. Where will you be when Brussel rises?
PS: Brussels Sprout 2014 has a higher percentage of local ingredients than Brussel Sprout 2013:
-Sour Cream Dijon Spread
-Smoked Cheddar from Grafton, Vermont
-Fried Brussels Sprouts from Joe Czajkowski Farm, Hadley, Mass
-Pickled Red Cabbage from Next Barn Over Farm, Hadley, Mass
It looks like an alien, and tastes like a cross between a mango and a banana. It’s more tropical than any fruit you’ll find in the tropics, and yet it was born in Massachusetts. It cannot be sold in stores because it’s too delicate to survive transit. So you have to know someone who knows someone to get it.
Squash is going to be one of my favorite things to cook this winter. I used to not like it, or think that it was only suited to certain flavors and preparations. But there are so many varieties, and it’s suited to so many flavors. That picture is from Harvest Dinner last year, Mike and Enzo made a maple-hot chili glaze for one of those giant Hubbard Squashes. I’ve been eating butternut with tahini at home.
Chris came to us saying that Ray is harvesting lots of squash over the next few weeks. Squash and kale.
So Squash is the subject of our next Food Development meeting. We’ve been coming up with some insane new seasonal sandwiches. The Japanese Sweet Potato. The Sharan. When done right these are as good or better than some of our core sandwiches.
Got any ideas for Squash? Leave your comments below, or better yet, join us at Food Dev Tuesdays at 3pm at the HUB.
Danya from Queen’s Greens Farm is selling us 750lbs of local organic cauliflower. It arrives today. We’re putting it straight into the Sharan sandwich.
By the way, the Sharan is on its last 7 days at Clover.
Get it now, better than ever.
Local apples are hitting the menu soon. Apple soda, deep fried apple rings, fresh apples on our Oatmeal and Granola at breakfast. This is our current seasonal lemonade: Apple Lemonade. Look at that beautiful orange-pink color.
We’ll be getting our apples from Lookout Farm in Natick, Mass.
Who wants to help us come up with an apple sandwich?
Michael Docter farms the land at Winter Moon Roots in Hadley. This year he’s offering a Winter CSA for the third year in a row at Clover. Every other week, you can pick up a bag of organic root vegetables (beets, radishes, parsnips, potatoes, garlic, carrots, etc).
This year, Michael is working with a corn farmer and Mi Tierra Tortillas to create a true non-GMO, organic heirloom corn tortilla. This is sort of crazy. If you read anything about food policy, you may know that corn is one of those crops that you can rarely get organic and non-GMO. And the best part is that they’re really tasty.
I’m buying my share today and getting ready for tacos, nachos, huevos rancheros, migas, and tortilla soup! Signups are now open to the public, get yours today!
Our new 3pm special is Apple Rings. We take slices of apples, toss them with cinnamon and sugar, and then toss them in a batter. When they hit the fryer, that cinnamon and sugar caramelizes under the batter, and makes a beautiful little crust.
Come by and try these after 3pm only…
A lot of you are asking what’s the crunch on top of that new Japanese Sweet Potato Sandwich.
Enzo came up with a really cool idea. We make these “tempura sesame seeds” in small batches. First, we mix up a tempura batter (carbonated water, a bit of cornstarch, rice flour), and throw white sesame seeds into the bowl, then toss everything in the fryer. When I tasted these little crispies, I said “It tastes like a Japanese restaurant!”
If you haven’t had our Japanese Sweet Potato sandwich yet, we’ll have it for the next few weeks, while we can still get local and organic sweet potatoes and red cabbage.
Concord grapes are the last burst of summer around here. They’re on their last days. We thought we’d celebrate with a little Concord Grape trivia. Sam of Lowell Hall at Harvard won. He’s going to be coming back for a box of free whoopie pies. Maybe if you’re nice, he’ll share with you?
Tonight at 5, Kim’s going t be making Concord grape compote and folding it into our cream cheese/heavy cream filling, nestling it inside 2 chocolate cakes, and selling til we run out.