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From the archives

Spring pea soup

18 May, 2013: Spring pea soup is coming into the chilled soup rotation. You can make this soup at home if you have a blender. We use caramelized onions, a touch of coconut & soy milks, frozen peas, vegetable stock and mint. It’s garnished with yogurt and pistachios. The secret is to blend it and thin it out so that… Read More

From the archives

The return of Brown sugar lemonade

10 May, 2013: Brown sugar lemonade was the result of a happy accident back in the Spring of 2009. I was back teaching and Ayr was running MIT truck.  It was a nice day, so he made extra drinks and he ran out of sugar. Midway through lunch, he needed to make more lemonades, and decided to try it with… Read More

From the archives

Intelligentsia coffee: Ljulu Lipati, Zambia

6 May, 2013: Intelligentsia reached out to us and sent us a few coffees to try, including this Zambian. First thing we thought was that we hadn’t tasted a coffee from Zambia before. It comes from the Mazabuka district, in the Lusaka region of Zambia. Grown on Mubuyu Farm by Jesper Lublinkhof. He named it Ljulu Lipati, which translates to “Very… Read More

From the archives

Parsnip cheddar sandwich is back

1 May, 2013: We are launching our next seasonal sandwich today, the Parsnip cheddar. I am quite fond of this one. It was one of the first sandwiches that we developed with our committee type approach to the development process, which of course you all (our customers), have the final say on. Click here to read about some of the iterations that we… Read More

From the archives

3pm Special: Platanos (Fried Sweet Plantains)

10 April, 2013: Spring is here, the sun is shining and temperatures are starting to rise, but it is a tough time of the year in New England. There still isn’t much being harvested for a little while. It’s at these times that we like to feature ingredients that are more regional to other parts of the globe. Actually plantains… Read More

From the archives

Matt’s coffee: Asocafe, Bolivia

8 April, 2013: We ran this coffee about this time last year.  Matt is developing a new relationship with Asocafe Coop. down in Bolivia. The coffee is grown by coop members in a small village called Taipiplaya, at altitudes of up to 1800 meters. Generally speaking, growing at high altitudes is a desirable condition for Arabica beans. It produces great tasting… Read More

From the archives

Barismo coffee: Pena Blanca (You can shake the hand that grew this coffee)

27 March, 2013: We try to control a lot at Clover. We make almost everything on our menu ourselves. But one thing we don’t have experience with is growing and roasting coffee. We probably never will. So we rely on the best people to roast for us. Barismo does something pretty crazy for coffee. They have a green buyer on… Read More

From the archives

Matt’s coffee: Chanchamayo, Peru

20 March, 2013: Considering that it’s March Madness, I had to include Matt’s description of this coffee he roasted for us. Quality Peruvian coffee is like a good small forward who averages ten points, four assists, five boards, and plays solid defense for thirty minutes every night. It’s sort of easy to forget about it, and take it for granted.… Read More

From the archives

Counter Culture coffee: Mpemba, Kayanza, Burundi

18 March, 2013: Burundi is one of the poorest countries in the world, but it’s been producing some really amazing coffees. This one is called Mpemba, named for the region of Burundi where it was grown. It’s the first lot ever to be grown, processed, and exported by the Kazoza N’Ikawa Co-op. Ryan from Counter Culture was telling us how… Read More

From the archives

Sweet potato sandwich is back

14 March, 2013: This is the fourth rotation for the sweet potato sandwich. Three components: a creamy cilantro spread, roasted sweet potatoes with Southwest spices, jicama salad with a lime vinaigrette. We didn’t change too much about it over the years, just some minor operational tweaks and adjustments to the viscosity of the cilantro spread. You might remember we were… Read More