Posts tagged Recipes

From the archives

Thanks for eating the green cabbage!!

27 July, 2018: Chickpea Fritter aficionados have noticed. The purple in the sandwich has been green these past few weeks. We normally use pickled red cabbage. I’m not even sure why honestly. It’s one of those things we’ve done since the beginning. I’d guess I liked the color it added. The other week Ari and Moira who run Lindentree Farm… Read More

From the archives

Brix + firm ≠ delicious

4 May, 2018: The Maine Winter Tomato Sandwich is one of my favorite of the year. Not to be confused with the Heirloom Tomato Sandwich that we feature in September (also one of my favorites, do you sense a theme?). This sandwich features tomatoes from a greenhouse in Maine called Backyard Farms, we pair it with sustainably harvested Maine seaweed… Read More

From the archives

Pita oven down…

6 November, 2017: Our very special pita oven is down. If you don’t know, we spent 2 years getting this oven from Lebanon licensed in MA, and now we make the best pita anywhere using New England-grown wheat. We’re working on getting it up by tomorrow (Tuesday). In the meantime our Sunday was baked in small batches in conventional ovens.… Read More

From the archives

Bumper crop

20 October, 2016: As I’ve been building Clover I think about the capabilities we’re building as a business. I think of our company as a complex organism. I imagine myself an observer: what is this organism capable of? We’ve been working really hard on building the ability to respond really rapidly to bumper crops. The idea is simple: when farmers… Read More

From the archives

Paw paw landed

5 October, 2016: I didn’t really know what Paw Paw were 10 years ago. Then I heard about them and they sounded magical. And it took me 4 years of searching to find somebody in Massachusetts growing them. This is a tropical fruit that belongs to North America. It smells like a tropical fruit. It tastes like a tropical fruit.… Read More

From the archives

Donut re-dev tomorrow at Food Dev

26 October, 2015: We haven’t been happy with our donut recipe. So we are going back to the drawing board and re-developing it. Ayr and Chris will be putting their new version up to the test at our weekly Food Development Meeting tomorrow (Tuesday) at 3pm at the CloverHUB in Inman Square If you’ve never joined us for a Food Development Meeting, this is where… Read More

From the archives

New salad testing: Cauliflower, pepita, chard pesto

8 October, 2015: Ayr brought a new salad to Food Dev last week. It’s something he cooked for his family the other night when they were having Mexican food. Hence the pepitos (toasted pumpkin seeds). Pesto is a fun vehicle for greens. This one was made with chard, and it has no nuts, just a bit of olive oil. The… Read More

From the archives

This is what Kashering looks like

23 June, 2015: I’m not Jewish. I was raised going to a small New England brick congregationalist church a couple of towns over from where I grew up. But I’ve wanted Clover to be Kosher for a long time. I had a colleague at McKinsey who kept fairly strict Kosher, and I was shocked what a nightmare it was for her to… Read More