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From the archives

Bad eggplant

8 October, 2012: Did your eggplant look like this? If so, we’re sorry. A customer at the DWY truck told Rolando the other day that she got the oiliest eggplant ever. When he offered her something else, she said she’d already consumed too many calories just from eating all that oil. We have this goal of improving quality as we… Read More

From the archives

3pm special: Fried okra

7 September, 2012: Remember when Ayr asked if you’d like to see some okra on the menu? It was that post a few days ago with the really pretty okra flower. Well today we’re rolling out fried okra as our 3pm special. We’re breading it with buttermilk and corn flour and serving it up with a side of caper mustard… Read More

From the archives

Seaweed from Maine

6 September, 2012: Have you ever cooked with seaweed? Our friend Matt who runs Ironbound Island Seaweed just sent us a bunch of seaweed he harvested off the coast of Maine a few weeks ago. He harvests wild North Atlantic dulse, kelp, kombu, nori and wakame. This is the wakame cooking yesterday in the kitchen. It’s going to go into… Read More

From the archives

Asian slaw

28 August, 2012: The first time I assisted Rolando with development, we were working on an Asian slaw. A bunch of customers were liking the coleslaws on the menu, and we thought we would experiment with that type of salad. Instead of cabbage as the main ingredient, we used kohlrabi. I hadn’t heard of it before starting at Clover. It’s… Read More

From the archives

Goodbye PEI

20 August, 2012: Have you noticed a difference in the fries lately? Do they look a little lighter? Taste a little different? The season for Prince Edward Island potatoes has come to an end and we’ve moved on to Chef’s potatoes from Szawlowski Farm in Hatfield, MA. We’ve tested a couple frying methods and have found that 6 minutes at… Read More

From the archives

August means gazpacho at Clover

18 August, 2012: August means gazpacho at Clover. We thought you guys would enjoy having it for the whole month. So we’ll be making it up every morning and sending it out. We blend tomatoes, garlic, cilantro, onion and red peppers, tons of vinegar, and olive oil. Something you might not be aware of – it has toasted pita blended… Read More

From the archives

Hello peaches, plums, nectarines

14 August, 2012: Stone fruits are here. Right now we’re getting plums, peaches and nectarines from Lookout Farm in Natick, MA. You’ll be seeing them cropping up in fruit salads and yogurt and granola in the morning and in agua frescas throughout the day. What are stone fruits? They’re a classification of fruit with a pit in the center. The season… Read More