July 4, 2025
From the Farm:

Rhubarb is here from Red Fire Farm in Montague, MA. Find it in our Agua Fresca!

On the menu: The Nashville Hot Mushroom

The pride of Nashville comes to New England. Can you handle the heat?

On the menu!

July 3, 2025
I’m particularly affected by the heat – ask anyone who knows me. As a Texan, I do not understand when people “don’t use their AC.” So I tend to cook less during the summer, which is sad, because I love summer produce. So a few months ago, I started asking the kitchen team if we could invent a No Cook Meal Box. Chris worked his magic and…

We Love Food.

At Clover, we use real ingredients that are local (like actually local), seasonal (like actually seasonal), and so full of flavor that every bite becomes a chance to fall in love.

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Organic, just-cut, local. Good for you, good for the planet.

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Clover’s past, present, and future. No greenwashing allowed.

June 11, 2025
It’s finally back! The Nashville Hot Mushroom comes around once a year. It’s our homage to the hot chicken at Prince’s in Nashville. Our version gives you a little relief from the spice with a cooling corn mayo made from freeze-dried corn (customers have requested to buy vats of this stuff), fresh lettuce, and dill pickle coins. Then come the mushrooms. We get Blue Oysters from Rhode Island. We batter and fry them in Plimoth cornmeal…
June 4, 2025
Ever wanted to make your own ramen, but were short on time? Our Late Spring Box is back and it features a ramen-esque kit that comes with slow-cooked ramen broth, hand-pulled buckwheat noodles from Kim’C Market, jammy eggs and lots of toppings.
May 22, 2025
Last year, a particularly creative Clover employee named Sasha had an idea. What if we turn our Impossible kofta into a burger and crisp it up? Our Middle Eastern kofta had never graced a sandwich (it was a side for our bowls and a catering menu item.) Sometimes the best ideas are right around us! Jasper shepherded “The Smasher” from secret employee dream to reality and now…