The moment you’ve waited for is here. Western Mass Brussels sprouts are back in the restaurants, which means the King himself has landed! What’s on this glorious sandwich and why is it the King of all seasonal sandwiches? A dijon-mayo spread, smoked Grafton cheddar, fried Brussels tossed with za’atar (a Middle Eastern spice blend), pickled red cabbage, and toasted hazelnuts.

The Japanese Sweet Potato sandwich is coming back onto the menu. Enzo created this super-addictive sandwich after Farmer Ray had an extra good “bumper crop” of sweet potatoes and no outlet for them. Several years ago, I went with a group of staff members to watch Next Barn Over crew harvest our sweet potatoes, and I can still hear the sounds. Roots ripping, farmers laughing, boots squishing mud, iPhone cameras snapping. Quiet fields with the occasional pickup truck driving past. Some of the sweet potatoes were so big that year that the farmers were taking the kind of photos you’d take if you caught a big trout.

Ever since joining Clover, I think a lot about chickpeas. A. LOT. I think about the nutty-buttery flavor they have raw, the deep savory edge they get when cooked, their creamy richness when blended up in our housemade hummus. I think about their protein punch (one cup = 14.5 grams of the good stuff, 20% of your recommended daily amount), their high fiber, iron, and Vitamin B count. I think about how pretty they are, with that distinctive curved ridge and little pointed peak that tells you this ain’t any old bean: THIS IS CHICKPEA.

If you’ve been by the restaurants lately you may have noticed these big flats of heirloom tomatoes on the counter. We decided to bring back an old favorite: the Heirloom Tomato! It’s super simple, designed to celebrate Kitchen Garden heirloom tomatoes in all their glory. This time we added Pesto to the mix: mayo, pesto, sharp cheddar, a thick slice of heirloom dusted with salt and pepper, all folded into our house-made pita. The Heirloom is going away tomorrow (Weds 9.3) to make way for a brand new…

Fresh tomatoes, baked tomatoes, tomato jam, tomato butter, tomato soup. What is your favorite way to eat tomatoes? We’ve been doing these produce boxes, focusing on a single fruit or veg, but with tons of different recipes you can make at home. First up was the Blueberry Box. Now that tomatoes are coming in from Kitchen Garden Farm, we’re bringing back a meal box dedicated to local summer tomatoes.

August 15th is Julia Child’s Birthday, and the Clover kitchen crew decided there was no more fitting way to honor our former neighbor than with a French-inflected meal box packed with Julia-inspired fare.. Our neighbor? Yes! Julia lived in Cambridge about one mile down the road from CloverHUB and shot her famous TV shows right from the kitchen of her house—but don’t try to pop in now: her kitchen was disassembled piece by piece and shipped off to the Smithsonian. Inside the Julia Child’s Birthday Box you’ll get…

Did you know blueberries originated in this region of the world? They’re in season right now, which means it’s time for blueberry lemonade at the restaurants, and the Blueberry Meal Box delivered to your kitchen! A meal box for 4, with sweet and savory dishes. Last year, it was one of our most popular meal boxes, and this year we made a few changes to make it even more filling…

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. Fresh raw zucchini (from Kitchen Garden Farm and Red Fire Farm) that we cut into half-moons. Snappingly fresh corn. 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.

I’m particularly affected by the heat – ask anyone who knows me. As a Texan, I do not understand when people “don’t use their AC.” So I tend to cook less during the summer, which is sad, because I love summer produce. So a few months ago, I started asking the kitchen team if we could invent a No Cook Meal Box. Chris worked his magic and…

It’s finally back! The Nashville Hot Mushroom comes around once a year. It’s our homage to the hot chicken at Prince’s in Nashville. Our version gives you a little relief from the spice with a cooling corn mayo made from freeze-dried corn (customers have requested to buy vats of this stuff), fresh lettuce, and dill pickle coins. Then come the mushrooms. We get Blue Oysters from Rhode Island. We batter and fry them in Plimoth cornmeal…

Ever wanted to make your own ramen, but were short on time? Our Late Spring Box is back and it features a ramen-esque kit that comes with slow-cooked ramen broth, hand-pulled buckwheat noodles from Kim’C Market, jammy eggs and lots of toppings.

Last year, a particularly creative Clover employee named Sasha had an idea. What if we turn our Impossible kofta into a burger and crisp it up? Our Middle Eastern kofta had never graced a sandwich (it was a side for our bowls and a catering menu item.) Sometimes the best ideas are right around us! Jasper shepherded “The Smasher” from secret employee dream to reality and now…