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Some of you might remember Food Dev, a weekly meeting we had that was open to the public. It was a chance to peek behind the curtain, see how food gets on our menu, and maybe even suggest a few items yourself. We’ve been working on a Latte program at our HSQ restaurant (we’ve had espresso at Newtonville and Harvard Science Center for ages but we are rapidly bringing espresso to other restaurants in the form of a nifty, easy-to-use new machine). Tomorrow we’ll be doing a mini Food Dev Meeting all about Winter Lattes…

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.

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.

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…