Pedal Power
ayr
November 15, 2009
As many of you know, we’re easing into catering for select groups. This past week we had an opportunity to work with a cool new
As many of you know, we’re easing into catering for select groups. This past week we had an opportunity to work with a cool new
We’re going to need to get more official over the next few months. You know: packaging, proper uniforms, etc. First up: the hot-cup. Some of
We have a very simple understanding of fresh: – When was it picked, dug up, harvested? – When was it cut, chopped, prepped, cooked?
This autumn soup is one of my all time favorites. Parsnips this time of year are not as sweet as you may remember from the
We’ve talked about it before, but it took Jeremiah’s initiative to make it happen. We create a lot of citrus waste when we make our
Snow? Don’t really remember 2 snow storms before Halloween. We’ve had a bunch of questions lately about winter at Clover. Here’s the deal: we’re planning
We’re loving melons right now. They’re showing up in our agua frescas, and tomorrow we’ll feature a new melon salad. Almost like tomatoes, beautiful when
We pride ourselves on cleanliness, but it appears we screw that up occasionally. This tomato plant and flat leaf parsley have taken root at our
Summer squash and zucchini are beautiful and in season right now. And they provide us with 2 of my favorite salads. They are both wonderful, but
At brunch today you’ll find blueberries, plums, and figs. Berries are beautiful right now and early stone fruit is ripe. And of course the corn
