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From the archives

3pm special: Beer-battered bananas

9 May, 2012: One day this past Winter, we had been running a 3pm special which worked out quite well, beer-battered apples. I had just made myself a peanut butter, honey and banana sandwich, when I laid eyes on the beer-batter on the counter. Then the thought arose, to dip bananas in the batter in the same manner as the… Read More

From the archives

Matt’s coffee: Asocafe Farmer’s Cooperative, Bolivia

30 April, 2012: Our new local coffee is grown in Bolivia and roasted by Matt’s up in Maine. This coffee is certified organic and comes from a cooperative called Asocafe, consisting of about 200 members. One neat thing about this coffee is that it is grown at a high altitude (about 1500 meters). Also, the Typica varietal, which is grown in… Read More

From the archives

Parsnip-cheddar sandwich v.3

30 April, 2012: On to version #3 of the Parsnip cheddar sandwich. We got some feedback on the relish and more on the parsnips and I’ve made some final tweaks. Several customers commented that the relish was a little too sweet. So I took some of the sugar out and added a pinch of cayenne pepper for a little more… Read More

From the archives

Earth Dinner at Clover

27 April, 2012: We held something called an Earth Dinner last week as a fundraiser in support for the Chefs Collaborative. They are a national non-profit chef organization based out of Boston. They work to connect regional chefs and farmers. They educate and promote the building of a sustainable food system. We thought it would be a good excuse to… Read More

From the archives

Parsnip-cheddar sandwich v.2

26 April, 2012: Over at the HUB kitchen, we were struggling a bit with the roasting technique of the parsnips, when we bulked up to larger batches. In smaller tests, they cooked fine, but once we started cooking in 25lb. batches, the final results were too varied and many were coming out too tough and fibrous. So I decided that… Read More

From the archives

Chilled pea soup

19 April, 2012: The weather is teetering back and forth a bit, but it is supposed to get up to about 70° today. We decided to bring back the first chilled soup we ever made (like 3 years ago). This soup uses frozen peas. Probably the only time we ever see anything frozen here. Easy to make at home. I… Read More

From the archives

Parsnip-cheddar sandwich v.1

19 April, 2012: The next seasonal sandwich is in development over at the MIT truck. I wanted to make a sandwich with Spring-dug parsnips before they were gone for the season. I knew I wanted to feature Spring onions and I remembered this awesome chow chow (Southern relish) I had down in New Orleans the last time I was there.… Read More

From the archives

Metropolis coffee: Colombia Alto Palmar-Viota

6 April, 2012: These guys are great. We visited them in Chicago on our trip to the Midwest. Ayr and I tried this Colombian for the first time at a cupping that the owner, Tony Dreyfuss, prepared for us.This coffee really stood out. It’s chocolatey and nutty. Ayr and I loved how humble and down to earth they are. They… Read More

From the archives

Fruit salad

6 April, 2012: Two years ago on our food trip to LA, I saw a little cart across the street and we decided to check it out. On the street, this vendor prepared us a fresh, cut to order fruit salad in a bag seasoned with a little salt and chili powder. We have been thinking about that ever since.… Read More

From the archives

Parsnip sandwich

3 April, 2012: I’m thinking about a new seasonal sandwich featuring parsnips. With a spring onion chow-chow (Southern relish) and spinach. Maybe with cheddar. What do you think? Read More