As you might know, we love feedback. Survey Day is a tradition that harkens back to the first days of the food truck, over 10 years ago. If you got a card in line today at Clover, or if you ordered on the app today, click here to take the survey. Huge thanks for helping us improve.
I know you all LOVE Picnic and Pantry, the little shop in Union Square’s Bow market. Did you know that Bobby and Alexandra who run it are also behind gâté comme des filles, the chocolate shop in Bow Market. (Go there and try the brownies.) They’re also responsible for Zuzu’s Petals in Inman Square.
Clover ROW is live! Soft opening Weds 10/5 and Thurs 10/6, then a Pay What You Want grand opening on Friday 10/7.
The Classic Chickpea Fritter is in a lot of ways the cornerstone of Clover’s menu—and the topic of much thought and debate—especially the Great Question of “Falafel v. Fritter”. The Classic Chickpea Fritter is a customer favorite and it’s not going anywhere.
If you grew up in Massachusetts, you probably know Dave Epstein. Ayr’s family listened to him on WBUR for years and years. A meteorologist and gardening guru, he has been sharing weather and gardening wisdom in the Boston area for over 30 years!!
In case you’re new to Clover, we’re not just here to make you dream about vegetables. We’re here to change the world for the better – but we can’t do it without a team of passionate people.
One of the most fun things about working at Clover is that sometimes your most treasured food memories turn into menu items, and you get to share them with new people. The spicy, delicious Sharan sandwich (say sha-RAHN, not like the Massachusetts town) was created by Sharan Patil, who was a BU intern in our kitchen.
Ray from Next Barn Over wrote to us with some great news: they had a bumper crop of Corno di Toro peppers.
Chris (SVP of Food) here. I haven’t written a blog post in several years but I’m hopping back on for a really important reason: I’m hiring an Executive Chef!
Summer Time is Zucchini Time. Anyone with a home garden can testify that these veggies grow in abundance—and fast!!—once the weather heats up. And if you’ve been outside in the last week, you can attest: the HEAT is UP.
