Posts tagged Menu

From the archives

86 the Meatball Sandwich (Impossible Meat) Boston!

19 October, 2017: We don’t yell it anymore, but in restaurant slang “86” means you’re out of an item. I took this picture at 11:58am today at CloverFIN. We had limited supply of the meatballs but they did go faster than we expected. You can read more about why we’re selling these and our initial response at CloverHSQ and CloverHSC.… Read More

From the archives

First Paw Paws are here

10 October, 2017: If you stop by Clover tomorrow, you may spy a Paw Paw. They look like an avocado, or an alien. They grow in a grove somewhere in Massachusetts, nobody knows where, by a farmer whose name I’m not even allowed to know. We’ll be turning our limited supply of Paw Paws into soda. If the supply allows,… Read More

From the archives

Picking Concord grapes

10 October, 2017: We took a trip to Autumn Hills Orchard to pick Concord grapes on rocky, leafy terraces farmed by Ann Harris. The grapes you’re drinking in your Concord Grape Lemonade were picked by Jane, Stacia, Thonah, Steph, Chris, Martina and me. If you’ve never tried a Concord Grape, the flavor is *literally* the traditional grape jelly flavor, but… Read More

From the archives

How it feels to sell Impossible Meat

28 September, 2017: (thanks to this customer -Dave?- for being a good sport and letting me take his picture while he was eating!!!) We’re 5 days into selling Impossible Meat. As I mentioned the other week this is a big experiment for us. And we’re much too early in this experiment to talk about results. But there are some early… Read More

From the archives

From Calabria with love, Thursday at CloverKND

3 September, 2017: When we went to Calabria last spring on our big food adventure, Enzo’s aunt had us over for Sunday dinner. It was one of the best meals I’ve ever eaten, rich with fennel, local cheese, meatballs in beautiful tomato sauce, and oranges right off the trees outside. One of Enzo’s best memories from childhood is Sunday sauce.… Read More

From the archives

Hummus Bowls at CloverFIN 8/9-8/17

7 August, 2017: This little guy could be the future of Clover, but we need 300 customers to beta-test it first. You’re invited to stop by CloverFIN starting Wednesday to taste Hummus Bowls. There’s something in it for you too, besides helping us improve… First up, what are these bowls all about? They start with creamy hummus made with organic… Read More

From the archives

Rustic hummus (September 10, 2013)

7 August, 2017: Our hummus was not originally designed to be eaten alone on platters. We developed it with a sandwich in mind. Less cumin, less garlic, creamy enough to spread easily on a sandwich. This year we decided our hummus needed a revisit. Chris and Ayr had just gotten back from NYC. They went to a hummus bar there,… Read More

From the archives

Giant Robo Coupe (July 1, 2010)

7 August, 2017: Bring it on summer. Bring it on Boston. The number of mouths we’re feeding daily has more than doubled in the past 4 weeks. That means we are making a ton more Hummus and Falafel. Which means our little 3 Qt. Robo Coupe (commercial food processor) is working overtime. Like 20-30 batches a day. 2-3 hours non-stop… Read More

From the archives

Hummus pop-up tonight!

26 July, 2017: We have this new dreamy hummus Chris and Martina have been dialing in. Stop by CloverKND from 6pm-8pm Wednesday. We’ll be making 100 hummus bowls using produce from MA and chickpeas from CT. Try one, and we’ll ask for your feedback via this survey. If you fill it our you’ll be helping influence the future of Clover (and… Read More

From the archives

Zucchini!

12 July, 2017: That’s Martina, who leads up Food Development at Clover, at Next Barn Over in Hadley. She was telling us about her grandmother’s recipe for a zucchini flower pancake. If you see her, ask her about it. The flowers are a precursor to the zucchini themselves. Zucchini is hitting the menu hard. Stop by for Zucchini Fritters after 2pm. We grate the… Read More