Strawberries are here
Lucia
June 19, 2013
You’ll never find strawberries at Clover, except for a thin window of time in late June and early July when they’re just beautiful. Come get
You’ll never find strawberries at Clover, except for a thin window of time in late June and early July when they’re just beautiful. Come get
Wednesday we launch Mystic Brewery’s Summer Saison. I sent Kayla to Liquor World to buy a bottle to taste at our manager meeting, but we
Tahini is a sauce made from sesame seeds. We drizzle tahini over our fried falafel and fried eggplant. Tahini is nutty and creamy. I’ve been
Some people are very scared of rhubarb. I had a customer who politely declined to sample our rhubarb agua fresca because she said rhubarb was poisonous.
We all get excited when parsnips hit our menu. They are the first vegetable to be harvested in New England. That’s because they winter underground.
That’s garlic mustard. And my hand, pulling it up. Garlic Mustard is a culinary herb that was brought here to eat by some settlers
I expect most of you know Rolando, our Executive Chef. Rolando was my first hire at Clover back in 2008. And that experience set the tone for the adventure ahead.
We’re learning that storage is as important as growing when it comes to root vegetables. Did you know that parsnips stop growing while they’re under
Spring pea soup is coming into the chilled soup rotation. You can make this soup at home if you have a blender. We use caramelized
What do you think of kimchi? Michael Sutton, veteran of OYa, is running Clover Burlington. He had an idea to do something with kimchi. It’s
