Survey Day is a tradition that harkens back to the first days of the food truck. We hand a card to everyone in line on a specific day. Then we look at the results when we’re trying to make important decisions about Clover’s future. It’s not an exact science, but it gives us good insights and keeps us from making too many assumptions : ) A big thanks from all of us for helping make Clover better!
That photo is corn fritters drizzled with maple syrup. We just started frying them up for a 2pm special – and they’re an element of our Maple Meal Box. If you head away from the city this time of year, you’ll see signs for sugar shacks, where maple sap gets boiled down into syrup and little restaurants pop up to serve pancakes, corn fritters, cider donuts, and dill pickles (to cut through the sweetness of the fresh syrup).
You’ve been asking! And finally we can announce: sunchokes are here, starting tomorrow, 3/1. Thanks to Pete’s Greens in VT for getting us local sunchokes.
At breakfast we’ll be making The Sunchoke Truffle: fluffy house-baked pita, creamy truffled butter, caramelized onions, a 6.5 minute egg, and thin, crispy sunchoke slices. At lunch and dinner: The Sunchoke Mushroom: scallion-black-pepper mayo, fresh arugula, roasted crimini mushrooms, fried brined onions, and roasted sunchokes. But what IS a sunchoke?