Some of you have been asking for a sides-only box – and it’s true, sides are the best part, aren’t they? We’re making a limited number of boxes with mashed potatoes, gravy, stuffing, cranberry sauce, and King Brussels’ Casserole. Each Sides Box serves 6-8 people and can be delivered to your door for 11/21 or 11/22.Â
The moment you’ve waited for is here.
Western Mass Brussels sprouts are back in the restaurants, which means the King himself has landed!
What’s on this glorious sandwich and why is it the King of all seasonal sandwiches? A dijon-mayo spread, smoked Grafton cheddar, fried Brussels tossed with za’atar (a Middle Eastern spice blend), pickled red cabbage, and toasted hazelnuts.
If you stop by tomorrow (Friday 10/27) around 11am, you might be treated to a bit of Clover history in the form of a carrot cupcake with buttercream frosting. One per paying customer, while they last! And they may not last long : )
A bunch of you have been asking, and yes, we are doing a Thanksgiving Box menu again this year, with all the favorites from years past – Hubbard Squash glazed with maple-Sriracha butter, mashed potatoes, gravy, Ayr’s dad’s walnut-mushroom patè, stuffing – there’s even a limited run of Petsi pies. Free delivery to your door if you’re within 30 miles of us. Click here to reserve yours.
On 10/29 Clover will turn 15 years old. It’s been 15 years since we first pulled up a tiny white food truck to the MIT campus in hopes of testing a menu that could make a dent in global warming. Since then we’ve supported so many local farmers; had tons of adventures on board trucks and restaurants; and met tons of wonderful customers. And most of all we’ve made food. Lots and lots of food. In honor of our 15th birthday, we sent out a survey asking you about your favorite LONG-LOST MENU ITEMS. We’ve picked the top results and we’re going to bring them back for one day only – in the form of a Birthday Meal Box!
We’ll be pulling up the truck to two events this weekend (a Cornhole Tournament in Lincoln and an Oktoberfest event in Southie), both of which are open to the public!
BTW, this photo is of the POV of a beautiful chickpea fritter sandwich, made by Ariel from CloverHSQ. I took it on board the truck, when I got to work one of the events a few weeks ago (a movie night in Southie).
It’s sweet, it’s funky, it’s savory, it’s only here this time of year. And some of you have been known to buy 5 at a time. Yep, the Japanese Sweet Potato Sandwich has returned for the fall! What’s inside? Shoyu mayo, roasted-then-fried sweet potatoes, cabbage-green-onion-slaw, and tempura-fried sesame seeds that resemble a many-eyed sea monster. Enzo came up with this one 9 years ago and…
One of the dishes in our upcoming Apple Box is wobbly, sweet, eat-with-a-spoon, kind of ugly, and so yummy. It’s Baked Apples. We used to make them every morning at the original Harvard Square restaurant. It would fill Holyoke Street with the smell of brown sugar and cinnamon and the first apples of fall. Turns out their history in Harvard Square is even older than our restaurant – our favorite former grocery store owner Tony Russo remembered going to diners in Harvard Square for them when he was a kid.
Along with everything you need to make baked apples, the Apple Box has my favorite…
If you’ve seen a Clover truck out of the corner of your eye, your eyes are not deceiving you. We’ve been popping up at select events around the city.
This photo is of an event at a farm, The Food Project in Lincoln. We served crudités with fancy hummus, and French fries with rosemary. There was a fair amount of excitement, involving Joe and Mary from Clover teaming up with a farmer to help un-stuck the truck from some mud.
If you want the Clover truck to pull up at your event, email us at catering@cloverfoodlab.com. And if you’re a Clover staff member reading and want to inject a dose of excitement and fresh air into your day, get in touch about working a truck event or two!
Clover is now on DoorDash and Uber Eats. Pre-pandemic we were really wary of these platforms – they take big fees from restaurants and can cause a lot of harm to smaller operators, and we were worried about people first encountering us on a third party platform, rather than in-person (we love to talk to you!)
But then we talked to a few industry friends and we found out…
