More from Chris

From the archives

Clover Nation

10 September, 2013: Rob does the food pack for all our locations. He’s the one responsible for making sure that each location gets exactly the right amount and right kind of food each day. It’s a big deal since we feed thousands of people a day. At the very end of his shift (usually around midnight) he writes an email… Read More

From the archives

Summer fruit salad

27 August, 2013: Our fruit salad is designed to change seasonally. We’re getting all our favorite fruits now. So you’ll see a new version of the fruit salad at the restaurants: -Local cantaloupe -Local honeydew -Oranges -Local blueberries or raspberries -Local peaches or nectarines -Cucumbers, jicama, Aleppo, salt, and lime juice If something that day doesn’t taste amazing, you might not… Read More

From the archives

George Howell: Borboya, Ethiopia

26 August, 2013: You might have seen this bag on the counter for a week or so. Sorry the post is just now coming out. This is the second time we’ve featured George Howell. I need to do a better job and get them in our rotation more often. George Howell is obsessed with lightly-roasted coffees. He thinks they allow… Read More

From the archives

3pm means corn on the cob

26 August, 2013: This is a recipe that Rolando came up with two years ago. It’s really simple. As long as the corn is local and sweet, it’s hard to go wrong. The key is cooking the corn quickly so it’s not starchy or mushy. We’ve got it down to a science. Drop the corn in simmering water for 1… Read More

From the archives

Goodbye Kennebecs, hello Chefs

24 August, 2013: We go through about 2 pallets of potatoes a week. They are one of the hardest things for us to source. Most growing seasons for specific potatoes are short, so we’re always looking to see what’s coming out of the ground next. When we source a potato we’re looking for a potato that fries up crispy, has… Read More

From the archives

Knife skills:101

22 August, 2013: Knife skills is a series of classes that we offer to everyone, employees and customers. It teaches the fundamentals of using a knife, something that you need if you’re doing prep or kitchen work at Clover or cooking at home.  The class covers: -knife safety -anatomy of a knife -proper posture -how to work clean and efficient… Read More

From the archives

Barismo: Kayuko

8 July, 2013: Barismo coffee, which is roasted in Arlington MA, is in our $2 coffee slot now. It’s a fully washed Guatemalan Coffee from the Atitlan region. It’s a co-op coffee which means 16 coffee producers in this region pool their beans together and sell it together.  Next time we’re pouring you a cup ask to see the beans.… Read More

From the archives

Pepper relish sandwich

6 July, 2013: This is a sandwich Enzo developed last year. It works perfectly this time of year, because summer squash is just coming up. We changed it up slightly this year using raw squash instead of roasted squash after a little “raw vs. roasted” experiment Enzo ran at the truck. The sandwich starts with a pepper relish we make using… Read More

From the archives

PITA OVEN WATCH: Pita oven enters Clover 7/3, 9am-noon, CloverHUB

2 July, 2013: This picture is the culmination of a lot of detective work. We’d been talking about the idea of making our pita ourselves. But I found no American manufacturer of the kind of oven that makes Israeli-style pita. I was asking a ton of questions and doing some research and I found two people in the world that… Read More

From the archives

Clover baking pita?

24 June, 2013: We’ve learned over the years that there are several styles of pita. The most common pita you probably see is a Lebanese style pita. It’s often really large in circumference but really thin. The pita we use at Clover is an Israeli style pita. It’s thicker and softer and we find it easier to stuff lots of… Read More