More from the Archives

Ian’s parsnip fritters
14 May, 2011: We’re doing parnsip fritters right now. If you didn’t notice, we love parsnips at Clover. They’re the first vegetable to come up out of the ground in the spring in New England, and they actually taste sweeter after a winter underground. We grate them up raw, then put them in a batter and fry it up, toss… Read More

Basil lemonade
17 May, 2011: I was so excited when I saw basil lemonade again. I think we started making this one last summer, but it might have been before that. Anyway, we blend up raw basil, add a ton of lemon juice, some sugar, and water. I’ve been giving samples to everyone I see. It’s not for everyone, but if you… Read More