April 3, 2021

Clover x Winter Moon Roots

Share:

Despite what the display at your local grocery store tells you, the first sign of spring in New England isn’t asparagus or strawberries. It’s parsnips. But not just any parsnip. These are Spring Dug. On the outside they’re gnarly looking, with a sprout of green at the top. On the inside, they’re sweeter than a carrot, creamier than a potato. Most farmers don’t take on the extra effort to grow Spring Dug. Michael Docter does, because he is amazing. At Winter Moon Roots Farm in Hadley, Michael leaves a few hundred pounds of parsnips underground through the coldest months, knowing that he’ll be back for them once the soil thaws. It’s fun (and calming) to think that throughout this whole difficult winter, the parsnips were just there, waiting…

What goes on under the soil? When temperatures begin to drop, parsnips (worrying that they might freeze) will begin to convert their starches into sugars. Sugars don’t freeze as fast, so it’s kind of a defense mechanism. The result of this chemical process is a sweeter, creamier, less starchy parsnip. 

This was not a bumper year for parsnips, but we’ve gotten ahold of a few sought-after bags of Spring Dug. Michael and Rosendo are graciously gifting a mini bundle of them in the first 250 2- or 4-person meal boxes ordered for next week (for Tuesday and Thursday delivery/pickup). What can you do with your bounty? Anything you can do with regular ones (they will just be ten times better). 

SUCH AS…

– Bryant Terry’s Roasted Parsnips with Onion Mustard Sauce (inspired by Senegalese poulet yassa)
– Rolando’s Parsnip Pear Soup (an early favorite on the Clover Food Truck at MIT, the sweetness of pears “pair” perfectly with the sweetness of parsnips) 
– A take on our Parsnip sandwich from years past (you’ll need cheddar, mayo, and a Southern pickle called chow-chow)
– Smitten Kitchen’s Parsnip Latkes (because maybe you have some leftover toppings from your Passover meal)
– Grated and folded into Parsnip Muffins from Serious Eats (you’ll need mace, a cousin of nutmeg that pairs particularly well with parsnips – find it at Curio Spice in Cambridge). 
– Martha Stewart’s Parsnip and Carrot Souffle (because her recipes just always work!)
– Halved and slow-roasted in butter, served on vanilla ice cream with lots of nuts and chocolate, in a nod to the fact that parsnips were actually used as a banana substitute during WW2 rationing in England (thank you, Flavor Thesaurus, for this fact)

Which box pairs best with this free gift? We’ve consulted our box guides and the answer is clear…

Our super popular, super generous (and easy on the wallet) Winter Seasonal Box is about to be retired to make way for a Spring Seasonal Box. Your last day to order this amazing box is Thursday April 8.

It has everything you need to make Venezuelan Plantain Sandwiches with Hearty Veg Stew, Chris’ Mac & Cheese, and Shepherd’s Pie. To snack on, there’s silky hummus and raw dipping veggies, and for dessert there’s churros and chocolate sauce and apple white chocolate mousse.

PS: To clarify what we mean by 2- or 4-person meal box, the following boxes are eligible for the gift if ordered for delivery of pickup on 4/6 and 4/8: Starter Box, Winter Seasonal Box, Breakfast Box, Classics Box, Mediterranean Box, Post-Meat Box, Vegan Box, and Gluten-Free Box. We have a limited amount of gifts (they go quickly!), and only first 250 eligible boxes ordered will receive.

PPS (update 4/10): When we announced our Spring Dug Parsnip collab last week we had no idea how popular it would be! These parsnips are really special, and it made us so happy to see how excited people got. So we’ve secured one more delivery of parsnips from Winter Moon Roots, and are able to offer this gift for the next 250 folks to order meal boxes for April 13 or 15.

Recent Posts

January 26, 2023
The Pizza Friday Box gave us an idea: calzones! Ayr has been making these at his house and texting us photos. They’re big and saucy and so good. Basically a stuffed pizza/turnover situation with origins in 17th century Naples.
January 18, 2023
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.
January 13, 2023
Thanks all who joined for the first public food dev meeting after Covid. Phil did a great job pulling it all together. If you’re a customer, farmer, vendor (or Clover staff member) reading this, you are invited to Food Dev! These happen Thursday afternoons at the HUB and they’re where all new food ideas are born. Just make sure to sign up – spots are limited.
January 5, 2023
House-made carrot lox, hearty vegetable stews with bread and pickles, Tunisian breakfast bowls, a pizza party kit, and a dream of snow, all in one box. Our Snowed In Box is back. This was Greg’s idea back in 2020. He thought it would be cool to make a box that was equally whether eaten after snowboarding or cozied up on the couch watching a movie.
December 21, 2022
We’ve been getting a lot of requests for the ability to gift a friend Clover Meal Boxes. After a lot of late night tech sessions, we have a way to do this! Yay! I’ve been looking and seeing a few of you have started to discover this feature and are starting to gift away. So cool to see.
December 16, 2022
If you’re a weekly meal box subscriber, you may have noticed way fewer plastic containers in your deliveries recently.When we started the program, we were in the pandemic, new to this whole home delivery thing, and a big concern was making sure that nothing spilled inside the boxes. So we relied on post-consumer recycled containers (aka plastic deli containers) for a lot of the items.
December 13, 2022
We’ve been getting back into the merch game. First up: squash shirts. I thought it would be fun to celebrate the diversity of the squash world. Although butternut is probably the squash you see most in the grocery store, there are actually over 100 types of squash, all with their own patterns, colors, and textures.
December 6, 2022
The Bridgewater is back!! This is probably the most requested sandwich on our menu. Michelle who runs our social media says she reliably gets one message per week asking when it will return. In 2015, Paul and Bryan came up with this sandwich as an homage to the jalapeño poppers at The Charlie Horse, a now-closed tavern in their hometown of Bridgewater, MA.
December 6, 2022
I love the holidays. I love the lights, I love the traditions, I love ornaments and pine needles all over the floor.  I love the movies (“Muppet Christmas Carol”) and the books (“A Child’s Christmas in Wales.”) I love the good songs, I love the schlocky songs (if you’ve never heard “Suzy Snowflake” or “Dominic the Donkey”, stop reading right now and click through.)
December 1, 2022
It was inevitable. Our meal box program had to find its way into restaurants at some point. A bunch of you have been asking if we can sell “on demand” meal boxes in our restaurants – for those times when you have last-minute dinner guests or forgot to subscribe by the deadline. So we’ve been easing into the process of combining one part of Clover with another.
November 28, 2022
Brussels Sprouts are extra sweet this time of year, and King Brussels, in his infinite wisdom, has cooked up a Brussels Week in our meal boxes. Every single subscription box will contain a recipe inspired by brussels! This is the first time we’ve explored a seasonal theme across our entire lineup and we’re excited to dive in.
November 19, 2022
This was Jane’s last week at Clover. We’re wishing her the best in her next steps (but also not so secretly hoping she comes back!)