14 May, 2018: You all have your favorite Clover items, but did you know that chickens have their own favorites too? Michael, a customer at CloverHSC, noticed that we composted. He wrote to us asking if he could bring some vegetable scraps home to his ladies in Somerville. Lynn and the team filled up a 22-quart bucket of raw scraps.… Read More
2 May, 2018: Little Wolf is a roastery in Ipswich, MA. Megan first discovered Little Wolf, and since then we’ve had fun getting to know the owners, Chris and Melissa. They got started a few years ago, after falling in love with wine, and then coffee, while Melissa was working on the West Coast. We’re bringing on Little Wolf as… Read More
25 April, 2018: Tomatoes come into season once a year in August. When we first started Clover we weren’t even sure we’d have tomatoes on the menu at all outside of August. Then we heard about Backyard Farms. They use hydroponics to grow year-round in a giant greenhouse. A few days ago we got the chance to go up to… Read More
20 April, 2018: Meet the Farmers growing your Summer Farmshares at CloverLMA this Thursday Night (4/26/2018)! We’re hosting a Meet the Farmer Night Thursday evening at our Longwood Medical Area location. You’ll be able to meet Julie, Ray, Meryl, Moira, Ari, Tim, Chris, and all the rest of the heroic farmers growing food for our Farmshare program this year. Your… Read More
20 April, 2018: I snapped this picture 5 years ago on our opening day in Brookline Village. I remember feeling such love and excitement from the community there. People were coming up to us and just saying thank you. And while that feeling hasn’t subsided at all, today’s the last day of our restaurant in Brookline. Our lease came up… Read More
26 March, 2018: The first sign of spring in New England isn’t asparagus, or strawberries. It’s Parsnips. But not just any parsnip. These are Spring Dug. This time of year, Michael Docter and his crew at Winter Moon Roots brave the cold to harvest a special crop. Michael knows that something magical happens when you leave parsnips underground all winter in… Read More
21 March, 2018: We made a video sharing our recipe for fresh soup stock. I love fresh stock. I first learned how to make it from our chef Rolando who learned how to make it from Thomas Keller at the French Laundry. It’s the building block for every soup we make here at Clover. Stock only takes 1 hour (and most… Read More
23 January, 2018: We’re testing Justin Kelly’s suggestion for a sausage egg cheese breakfast sandwich at CloverHFI for a few more weeks. If you’re curious to try the next iteration of Impossible meat, head over to Central Square and give it a try. We may ask you to voice your opinion about whether this belongs on the menu everywhere at… Read More
23 January, 2018: While we like to think all our food at Clover helps the environment, there’s something special about soup. When you eat a soup at Clover, you’re giving your dollars to farmers in New England, instead of distant suppliers, cutting down on transportation costs and packaging. You’re saving energy. We use no freezers or microwaves, and all the nutrients… Read More
22 January, 2018: When you eat a soup at Clover you’re helping fight climate change. You’re giving your dollars to farmers in New England, instead of distant suppliers, cutting down on transportation costs and packaging. You’re saving energy. We use no freezers or microwaves, and all the nutrients of our veggies stay intact instead of getting lost in the cooking process.… Read More