Author: Lucia

May the 4th hits Clover

I remember exactly the moment we started celebrating May the 4th (“May the Force” be with you). We were on a planning call about meal boxes and we were talking about how we were going to launch our Taco Tuesday program on Cinco de Mayo (May the 5th). Chris accidentally said “May the 4th” and Ayr said, “May the 4th! We should do a Star Wars Box!”

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Passover and Easter boxes are back.

Each year, early spring is a busy time at the Clover kitchen because we have 2 of our tastiest boxes, usually back-to-back. For the Passover box, a lot of care goes into the kashering of the kitchen, with Rabbi Dolinger coming in to ensure the box is totally Kosher for Passover via Lighthouse Kosher.

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Maple everywhere

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).

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Sunchokes return!

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?

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You are likely going to be mad about this…

Oh no – 2 of our favorite items are leaving the menu on Wednesday! Stop by today and tomorrow to get your last Bridgewater (lunch/dinner) and Carrot Lox (breakfast). These were both blockbuster items but the good news is they’re leaving to make room for a very special ingredient that only comes into season in ~deep winter.~ Any guesses what that could be? It starts with the letter S…

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Are you going to Enzo’s this Friday?

Join us this Friday for pizza (and excitement) at the HUB! If you’ve been reading for a while, you know Enzo. He worked at Clover for 9 years and is responsible for some of our best innovations (like the Japanese Sweet Potato Sandwich, or the thing we do with ninth-pans to hold up our fry timers). Enzo has always been really passionate about pizza. For the past few years he’s been working on a new kind of dough. It’s sort of foccaccia, sort of Sicilian, baked in a deep Lloyd pan.

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Pushpir is back!

Remember when Pushpir came into the kitchen at CloverHSQ and schooled Ayr on Northern Indian cooking? That was 2013. A different CloverHSQ than the one you visit today. But I still remember the smell of the cilantro, mint, jalapeños, and orange juice in the blender. We hadn’t smelled that exact combo before. It was so cool to see one of my culinary heroes in our kitchen.

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Medlar jam chemistry

Have you had the Medlar Sandwich yet? The star of the sandwich is a jam we make from medlars. A medlar is a fruit that grows on a tree and comes into season in the winter. You can’t eat medlars right from the tree – they have to be fermented (or “bletted” – definitely in the running for worst word ever!) in order to become delicious. We undertake that deliciousness-process at the HUB in East Cambridge. But this year there was a little mishap…

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Calzones at Clover?

The Pizza Friday Box gave us an idea: calzones!

Ayr has been making these at his house and texting us photos. They’re big and saucy and so good. Basically a stuffed pizza/turnover situation with origins in 17th century Naples.

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Food Dev Reborn!

Thanks all who joined for the first public food dev meeting after Covid. Phil did a great job pulling it all together. If you’re a customer, farmer, vendor (or Clover staff member) reading this, you are invited to Food Dev! These happen Thursday afternoons at the HUB and they’re where all new food ideas are born. Just make sure to sign up – spots are limited.

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