Posts tagged Menu

From the archives

Mislabeled Medlars

23 December, 2017: You think you know everything about fruits, and then you meet a medlar. It comes into season in the winter. And it needs to “blet” (or rot, or ferment, however you want to call it) a little bit before it is yummy. For this reason, medlars have been used as metaphors (kinda inappropriate by today’s standards) by many… Read More

From the archives

An Ode to the Carrot Sandwich

21 December, 2017: This is Kenny. Jenny and I invited him over to CloverHUB to taste this year’s Carrot Sandwich before it formally launches today. He’s a regular customer at CloverKND, and a grad student in chemistry at MIT. We got a very poetic letter from him through Facebook Messenger a while back asking us to bring back the Carrot Sandwich. Today… Read More

From the archives

How does food get on the menu?

14 December, 2017: You might remember our first take at hummus bowls was a disaster. If you were a Kendall customer who tried hummus bowls back in August, sorry! Packaging, operations, communications were all a mess. We regrouped, and tested them again at CloverFIN, and it was a huge success (btw, if you’re craving those hummus bowls, they’ll likely appear… Read More

From the archives

Impossible Sausage Egg and Cheese Live

13 December, 2017: The Impossible meatballs have been selling like crazy. Our contractor Justin Kelly suggested we turn our attention to breakfast, asking when we were going to make a sausage egg and cheese. This is the second Impossible item we’ve been working on. That picture above was from a food planning meeting a few weeks back. We were having… Read More

From the archives

Oats from Maine in-testing at CloverHSQ breakfast

21 November, 2017: We’re a few years into the project of using Clover as an outlet for local grain. We started by buying flour from Maine Grains and baking thousands of pita daily. By the way, if you’ve been upset by the pita from New York, our bread oven is back up and running as of this morning!!! Breakfast is… Read More

From the archives

We killed the US supply of Kosher Romano

20 November, 2017: The other day Chris (our VP of Foods) asked me: are we going to keep selling this meatball? I said I didn’t know. He said, you have to decide, we killed the US supply of Romano, and if we want more they’re going to have to start making it for us. We are selling lotsa meatballs… We… Read More

From the archives

Broken garlic coming to Clover

20 November, 2017: Ray, farmer at Next Barn Over, has been planting garlic. You can grow garlic too. Separate the head into single cloves. You leave the skin on each clove, and plant it. This won’t work with grocery store garlic, because those are sprayed to stop the clove from sprouting. So find some garlic from a farmer you trust.… Read More

From the archives

Maria’s Meatballs

15 November, 2017: That’s Martina and her grandfather in Italy. If you can’t make it out, his apron says “Raffaele, King of Pasta!” Martina leads up Food Development at Clover. She told me back home in Italy, every family has their own meatball recipe. You never eat another family’s meatball recipe. You don’t really eat meatballs in restaurants. Nor do… Read More

From the archives

A customer, a farmer, and an employee walk into a field of brussels sprouts…

7 November, 2017: Those hands belong to Rob (GM of CloverBUR, for some reason he doesn’t like getting his photo taken). The Brussels Sprout Sandwich is launching this Thursday (Wednesday if you have the Clover App 😉) Brussels season is always bittersweet, every day you have the sandwich, you know it’s leaving soon. Massachusetts is not a huge grower of brussels.… Read More

From the archives

Tiny soup garnish station

29 October, 2017: Soon if you stop in during the morning you’ll smell onions caramelizing for hot soups. Since our first winter on the truck, we’ve made soups from scratch. Over the next few months we’ll be testing some changes to the soups. Martina has been researching ways of storing garnishes. She found this adorable tiny version of one of… Read More