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.
Just out of the skillet, the smell of the pan-seared cauliflower, is amazing. We made a couple of tweaks to the eggplant spread recipe from last
It’s time to welcome another switchel. The cinnamon switchel was an idea Rolando had been mulling over for a while. We had decided to try
Have you ever drank a lager?
We’re launching Jack’s Abby at HSQ this Thursday, 8pm. Jack’s Abby only makes lagers. We visited the brewery in Framingham to learn about how Jack and his brothers (the guys in the lederhosen) make beer. Lager yeast ferments at much colder temperatures than ales (like close to freezing). I knew nothing about beer at the time. I thought that was pretty interesting. I mean, you don’t normally think of fermenting as a process that happens cold. It reminded me of the refrigerator rise I use to make bread.
Alright, we had to put the brakes on the fried 3pm specials for a while. Starting tomorrow we’ll be baking up sweet potatoes in the
To accompany this week’s CSA, I thought it would be a good idea to share the first soup Clover ever made. Here is a collection
Last week I was excited about making latkes for Clover. It was the first day of Hanukkah, so I made them for my family. That’s
We haven’t been hiding nutritionals from you, we promise. We just didn’t have a clean way of reporting them. I spent a bunch of time
I had never heard of switchel before Rolando told me we’d be working on this one. It’s an old New England vinegar drink, farmers would
Ayr said at the last Food Dev meeting, why not try doing latkes during December? I think the idea came from an MIT customer who asked if we could cater 1000 potato latkes for an event.
