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If you swing by the restaurants starting tomorrow, you’ll notice we’re bringing back a seasonal favorite: the Heirloom Tomato! It’s super simple, designed to celebrate heirloom tomatoes in all their glory, and it’s one of the first seasonal sandwiches we ever made. Mayo, pesto, sharp cheddar, a thick slice of heirloom dusted with salt and pepper, all folded into our fluffy pita made with Maine flour.

I used to eat Egg & Eggplant sandwiches while driving the food truck from MIT back to JP. Looking back on it, that was a somewhat messy choice of a sandwich to eat one-handed while driving a food truck that bounced every time it hit a pothole, but it was so worth it. Crisp circles of eggplant with a crust that’s so thin that it shatters in your mouth, revealing an almost fruity, mild, custardy center with that hint of…

We’ve been getting some requests from folks further afield who can’t get to Clover to try the Zucchini. So as promised, here’s a recipe sheet you can print out – it shows how to make the basil mayo, the glazed fried tofu, and the corn-zucchini-shiso salad. Enjoy! 

It’s so fun to see seasonal drinks back on the menu. Right now blueberries are at their peak. We’re getting them from Harlow’s Sugarhouse in Vermont, a 100-year-old farm that taps maple in the spring and grows blueberries in the summer. We’re making them into blueberry lemonade, blueberry soda, and blueberry lemon rosemary spritzes. Here’s Kiernan’s son Charlie waiting…

Once designated the “Best Sandwich in Boston” by Boston Magazine, we’re bringing back one of our most popular seasonal specials. While long-time Cloverites will know it as The Bridgewater, it’s now going by The Mushroom Popper (or M-POP, as it’s designated on our internal systems.) Inspired by the unforgettable jalapeño poppers once served at The Charlie Horse Tavern*, The Mushroom Popper features crimini mushrooms from Rhode Island Mushroom Co, fried to perfection then glazed with our kicky honey-sriracha sauce. We lighten it up with ribbons of…