Posts tagged Environmental

From the archives

Testing packaging

27 June, 2017: You may have heard rumors of some new items coming your way. We’re about to tear up the menu in response to a bunch of feedback from you all. We thought it was a good time to reasses some of our packaging. Chris found some wood packaging. This is a little cone. What do you think about eating… Read More

From the archives

Hadley grass dried up

26 June, 2017: We saw this truck on our trip to Hadley a few weeks back. We brought Hadley grass (aka asparagus) to Clover for the 2 weeks it was in season. If you tried it let us know what you thought. Hadley grass is now gone. We’ll be launching a new 2pm special (local strawberries with sugar) this week,… Read More

From the archives

Starting Monday at 7am there will be triple Clover in Harvard Square

15 June, 2017: Monday June 19: Clover opens in the Harvard Science Center! We’ll be re-opening the coffee bar (you may have remembered we soft-opened during Commencement week, cafe au laits, cider donuts, study snacks, whoopie pies each day.) And we’ll be opening a full Clover restaurant (chickpea fritters, fries, soups, the whole deal.) Stop by to meet Lynn, Rider,… Read More

From the archives

Farmer visit: David Oien, CloverHSQ, 5/26 at lunch

25 May, 2017: In the 1970’s David Oien’s family was told to grow soy and corn and wheat by the Nixon dept. of agriculture. He said “I’m going to grow lentils instead.” Back then this was a revolutionary act. Lentils make their own fertilizer, so farmers don’t have to spray. They are incredible cover crops, so they actually revitalize the… Read More

From the archives

Garlic Mustard Grim Reaper

16 May, 2017: This kindly woman (whose name I forget) may hold the record for pulling the most garlic mustard of anyone in New England. This time of year, garlic mustard appears on roadsides, in backyards, and most dangerously, on farms. It was brought here as a culinary herb, but has quickly became an invasive species. Trees normally communicate beneath the soil, and… Read More

From the archives

Backyard Farms Tomato Tasting: 5/12, 11am-2pm at CloverLMA

7 May, 2017: Join us Friday to meet the folks responsible for these Backyard Farms tomatoes and taste them in our newest seasonal sandwich (the Maine Winter Tomato!) Backyard Farms tomatoes grow high in the sky in a greenhouse the size of a football field in Maine. They don’t need dirt to grow, they’re magic, and they’re farmed by individual farmers. The… Read More

From the archives

Summer 2017 Farmshare Signups now live!

30 April, 2017: Want to eat better this summer and support local farmers? One of the tastiest things you can do is to join a farmshare. Here’s how it works. You pay money up front to a farmer at the beginning of the season. They use that money to buy seeds, hire farmers, and grow food. And you become a shareholder in… Read More

From the archives

“If you don’t like beets, this sandwich is for you”

19 January, 2017: I am at CloverLMA right now, and we’re trying the Hungarian Beet Sandwich. Alshane just tried it and said, “If you don’t like beets, this sandwich is for you.” Michael Docter, the best beet farmer in MA, will be joining us at CloverLMA today at lunch. If you think  you don’t like beets, come down to 360… Read More

From the archives

Neutral daikon smell 2017

9 January, 2017: That’s Chris tasting daikon radish straight from the field at Michael Docter’s farm in Hadley, MA. It was a really really good crop, better than Michael had expected. And this created a big problem. This November, there were 10,000 pounds of beautiful spicy sweet daikon lying under the soil. But there are not a lot of restaurants in Boston that would know… Read More

From the archives

Clover 2017

4 January, 2017: I have this growing feeling that Clover is about to transform. I’m not sure when I started feeling this, it might have been a background sense a couple of months ago. I did a bunch of customer research for Order Ahead Beta end of November/ early December, and that probably had a huge impact. It’s no longer a… Read More