Lucia – Page 5

Z is for Zucchini

Lucia August 24, 2023

We’ve been fielding so many sweet emails and DMs asking if the Zucchini is back. And finally we can say it is! This sandwich is one of my favorites we do all year. There’s a thick slice of glazed tofu from Heiwa in Maine. Basil mayo (Red Fire Farm basil). Fresh raw zucchini we cut into half-moons. Snappingly fresh corn (right now it’s coming from Verrill Farm). And shiso which is a Japanese herb that tastes like a cross between mint and basil, with slight licorice-y notes. It’s sweet/salty/fresh and (I think) super addictive.

An ode to King Tomato

Lucia August 13, 2023

Fresh tomatoes, baked tomatoes, tomato jam, tomato butter, tomato soup. What is your favorite way to eat tomatoes? We’ve been playing with the idea of doing meal boxes dedicated to ONE seasonal veggie/fruit – but with tons of different recipes you can make at home. Now that tomatoes are coming in from Red Fire and Next Barn Over, we’ve dreamed up our first annual Tomato Box.

Bowls bowls bowls

Lucia July 31, 2023

Bowls are now in-testing at two locations: LMA (360 Longwood Ave) and NTV (825 Washington in Newtonville). This is a big change – requiring lots of new containers, prep lists, training. We’ve been seeing people coming in over and over to eat them. We’ve been learning a lot from your feedback and have already made tweaks (more farro in the Romesco Bowl, the addition of a Beet Poke Bowl).
Stop in and let us know what you think of these when you try them.

Nashville hot returns

Lucia June 12, 2023

For those of you who know, you are probably already clicking into this post to see exactly when you will need to get to Clover. For those who are new to Clover, the Nashville Hot Mushroom is a big deal. It’s an homage to the hot chicken at Prince’s in Nashville, which has its own dramatic origin story. Our version gives you a LITTLE relief from the spice with…

Themed produce weeks in the meal boxes

Lucia June 10, 2023

We’ve been playing around with getting one in-season veggie and threading it throughout the meal boxes for that week. Last week we had green garlic from Red Fire Farm so we decided to have a little Green Garlic Fest. If you had a box last week you may have seen green garlic in a bunch of different ways: roasted for tacos, sliced and baked as a pizza topping, and folded into pancake batter for pancake day. Just kidding – we have not yet broken our internal rule of “sweet pancakes” – the pancakes had a green garlic hash alongside : ) Next up: Garlic Scapes. Have you ever had these?

Joe says come try this Little Wolf now!

Lucia June 7, 2023

Joe (SCL, customer service rep, and our resident coffee fiend) just messaged me that the new Little Wolf coffee was blowing his mind. So I figured I would let all of you know too so you can try it! The coffee is called Laayoo – it’s named after a tree indigenous to the region of Ethiopia where it’s grown by smallholder farmers. Joe tasted notes of Earl Gray tea and funky/smoky/pu-erh tea. Little Wolf folks said it reminded them of rosè wine. So that makes me curious – what do you taste?

Green garlic in meal boxes

Lucia May 24, 2023

I recently learned that garlic has 4 stages that it goes through on its journey to become the cured stuff you’re probably used to seeing. This year I learned about Green Garlic. It’s the mild, sweet, un-cured bulb, plus the fresh green shoots. We got our hands on a super limited crop from Red Fire out in Granby, and so we decided to see if we could incorporate it into every single different type of box we make next week…

Can a bowl be so good it’s cravable?

Lucia May 23, 2023

We’ve intentionally steered clear of bowls for a long time. If you see Ayr tomorrow, ask him why : ) Tomorrow (5/24) we’re starting a 2-week test of bowls at CloverNTV, our restaurant in Newtonville. If it goes well, this could represent the beginning of one of the bigger changes our menu has EVER seen. We’re hoping we’ve cracked the code to bowls that are seasonal, carefully-composed, easy to carry, and craveable – all the things we love about bowls, and none of the things we don’t.

Cheesy grits are back!!!

Lucia May 18, 2023

I used to eat Cheesy Grits almost every morning, and if you were eating with us around 2017, I bet you did too. We took our Plimoth-ground-grits off the menu for a little while, but now they’re back at all locations (except for the HUB for the time being). Stop in for breakfast during the next 2 weeks – we’re aiming for these to be hot and ready at 8am and we’ll be selling them til they’re out. The staff has been waking up extra early and adding a lot of extra whisking to their mornings, so we’d love to hear what you think. If you’ve never had our Cheesy Grits before, here are some things you should know….

Chris eats a dahlia tuber

Lucia May 16, 2023

What is Chris eating? When we toured the field at Siena, the crew was planting dahlia tubers. They get planted in warm soil, will grow all summer and will be ready for harvest in the fall. They reminded us of sunchokes, so we got to talking about whether the tubers are edible and it turns out they are! Are they delicious?

Author: Lucia

Z is for Zucchini

An ode to King Tomato

Bowls bowls bowls

Nashville hot returns

Themed produce weeks in the meal boxes

Joe says come try this Little Wolf now!

Green garlic in meal boxes

Can a bowl be so good it’s cravable?

Cheesy grits are back!!!

Chris eats a dahlia tuber

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