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Emily just sent me a picture of this giant lettuce we just got from Verrill Farm. We’re going to be putting it in Monday’s Salad Meal Box along with eggplant, carrot-feta spread, Lebanese white bean salad, and a bunch of other yummy things. If you’re subscribed, you’re probably already in for this delivery; if you’d like to try it a-la-carte click here. Because these greens are grown in real soil, you’ll need to give them a good rinse using a…

This week has been a flurry of preparations as we kick off the 2024 food truck season. We did an event at Tufts over the weekend, in a few days we’ll be selling breakfast and lunch at a conference at the Media Lab at MIT, and this weekend we’ll be pulling up to a private party with sandwiches and appetizers.

I’m writing to share some news: we’ve decided to permanently close CloverROW, our outpost in the Assembly Row neighborhood of Somerville. The closure of this restaurant is part of the whole company’s focus on reaching financial sustainability and positioning us for future growth. These decisions are really hard, but they’re necessary steps for us to simplify Clover. And, happily, all the amazing staff at CloverROW, including the manager Joe, will be able to move into other Clover restaurants. The math is straightforward…

Some of you have been asking for a sides-only box – and it’s true, sides are the best part, aren’t they? We’re making a limited number of boxes with mashed potatoes, gravy, stuffing, cranberry sauce, and King Brussels’ Casserole. Each Sides Box serves 6-8 people and can be delivered to your door for 11/21 or 11/22. 

The moment you’ve waited for is here.

Western Mass Brussels sprouts are back in the restaurants, which means the King himself has landed!

What’s on this glorious sandwich and why is it the King of all seasonal sandwiches? A dijon-mayo spread, smoked Grafton cheddar, fried Brussels tossed with za’atar (a Middle Eastern spice blend), pickled red cabbage, and toasted hazelnuts.

On Friday we had a company meeting with all our leadership to talk about a decision we’ve made about the future of Clover. We are all focused on putting Clover on solid financial footing so we can continue to make the food you love for many years to come.

COVID changed everything for restaurants like us. The way we eat, drink, work, and get together has shifted substantially and, while Clover has seen a steady recovery in sales…

A bunch of you have been asking, and yes, we are doing a Thanksgiving Box menu again this year, with all the favorites from years past – Hubbard Squash glazed with maple-Sriracha butter, mashed potatoes, gravy, Ayr’s dad’s walnut-mushroom patè, stuffing – there’s even a limited run of Petsi pies. Free delivery to your door if you’re within 30 miles of us. Click here to reserve yours.

Emily here. I handle ingredient sourcing at Clover. If you’ve eaten fries in the last few weeks, you might have noticed they’re extra delicious, extra crispy, and a bit lighter in color. We’ve started working with a potato farm in the Northeast Kingdom of Vermont called Sparrow Arc Farm. Chris Kurth at Siena Farms connected me with Matthew Linehan, the farmer. The varietal of the potato is…

If you’ve seen a Clover truck out of the corner of your eye, your eyes are not deceiving you. We’ve been popping up at select events around the city.

This photo is of an event at a farm, The Food Project in Lincoln. We served crudités with fancy hummus, and French fries with rosemary. There was a fair amount of excitement, involving Joe and Mary from Clover teaming up with a farmer to help un-stuck the truck from some mud.

If you want the Clover truck to pull up at your event, email us at catering@cloverfoodlab.com. And if you’re a Clover staff member reading and want to inject a dose of excitement and fresh air into your day, get in touch about working a truck event or two!