Enzo, the sandwich. Now playing at CloverMIT
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January 29, 2013
Most of you who eat our food daily know Vincenzo. Enzo was one of our first employees. He was a former student of Rolando’s working
Most of you who eat our food daily know Vincenzo. Enzo was one of our first employees. He was a former student of Rolando’s working
There is snow in the forecast for today, but it’s not suppose to start until after lunch (fingers crossed) and we’re all going to benefit from warmer temperatures all week.
To highlight that citrus is in season, we developed this filling for whoopie pies tonight.
I love Beets! Lots of people say they hate beets. I wonder why. I suspect it’s because I didn’t grow up eating them, and had
I spent an hour at DWY this morning. My lips are a bit chapped. Guess I’m not as tough as I was that first winter we were open at MIT and worked 14 hour days in the cold. That winter, 2008 – 2009, there wasn’t a single mobile operator who ran year-round. Gooseberries (now momogoose) watched what we were up to and decided to give it a try the following winter. And now here we are, lots of folks freezing in the cold.
That’s a pic from our beer launch last week at the HUB. We’re featuring a beer from High and Mighty. They’re based out in Western
Last week Rolando and I started making orange marmalade again. It’s a really beautiful process. We washed the rinds, chopped them, boiled them with sugar, orange juice, and water.
We’re partnering with 6 of the best/most exciting/most diverse farms in New England: Flats Mentor, Next Barn Over, Drumlin/Mass Audubon, Red Fire, The Kitchen Garden, and Enterprise Farm.
We’re busy planning for this coming year. One of the topics we’re trying to figure out is catering. We’ve always been a bit hesitant about catering. We don’t want to chase catering at the cost of developing our daily customers. But thanks to all of you we keep getting requests. And what started as a totally informal program is growing into something
For those of you picking up your Winter Moon Roots Winter CSA, you’ve been getting some delicious carrots. We know this is true, because we’re also buying them for the Clover menu.
