Category: Menu

Jenny created the Mexicali Mushroom in late February 2020. We tested it at our Kendall location and everyone loved it! But then Covid hit, and it never made it to primetime. A few months ago we were talking about what mushroom sandwich could possibly be worthy to replace the Mushroom Popper when it goes off the menu for a bit. I think Chris was the one who recalled the Mexicali Mushroom. It has a chipotle mayo, crimini mushrooms fried in the style of a fish taco, a juicy cabbage slaw, and a cilantro garlic pesto/salsa creation…

When we were thinking about what special seasonal veggies to build new fall celebration boxes around, one tuber spoke to the Clover Chefs above all others: Beauty, thy name is Sweet Potato. We get our Sweet Potatoes from the best producer in the world—Ray Young at Next Barn Over Farm in Western Mass. Ray’s sandy soil is so perfect for growing sweet potatoes, they call it “sugar sand.” Next Barn’s sweet potatoes are complex, nutrient-packed, and beautiful. 

In this age of inflation, here’s some good news. The price of the Impossible Meatball Sandwich just went down! This sandwich is one of our most expensive to make, mostly because of the Impossible meat (which we don’t make) that goes into our meatballs (which we do make, with pita, milk, pecorino, and lots of Italian-American love.) We drown the meatballs in warm marinara sauce, then tuck them into our house-made pita with a shake of pecorino and a slice of melty provolone. It’s been on our menu since 2017 when we helped Impossible launch in New England.

The Pizza Friday Box gave us an idea: calzones!

Ayr has been making these at his house and texting us photos. They’re big and saucy and so good. Basically a stuffed pizza/turnover situation with origins in 17th century Naples.

Melty provolone that can pull the length of an entire Lucia. Crisp battered mushrooms from Rhode Island. Warm marinara. Fresh local greens dressed in lemony vinaigrette. All tucked into a