Order Now
March 18, 2011

Getting it done

By Chris

Share:

Facebook Twitter Linkedin

In the restaurant sometimes you just have to “make it happen.”  A couple weeks ago we were short-handed a morning dishwasher. This is the time of day that the kitchen is doing the bulk of food prep and dishes can pile up. This is Joe, he’s been doing a great job as kitchen manager. He needed some cambros washed, so he suited up in this makeshift dish apron (trash bag) and went to town.

It hasn’t been too long (late summer) since we had dishwasher positions at all. The people working the trucks used to do all the truck and prep dishes.

Recent Posts

August 26, 2024

How to celebrate tomato season

By Lucia

Fruity, juicy, spicy, sweet. Heirloom tomatoes are here, and we’re celebrating tomato season in a big way this year.  1 – Heirloom tomatoes all over the menu, especially in a new Summer Celebration Bowl that Sara dreamed up. 2 – A big Tomato Tasting event w/Verrill Farm this Thursday afternoon at Newtonville (click here to RSVP).  3 – Our Tomato Meal Box with recipes like tomato gratin, chilled roasted tomato soup, and a perfect tomato salad. The last chance to grab it this year is Wednesday at 5pm.
Learn More
August 12, 2024

Pork from plants

By Kiernan

Honestly, Lucia and I are still getting used to writing words like “Chicken” and “Pork” in our emails, but Clover’s partnership with Tender—our favorite local neighborhood plant-protein magicians—means that the Kitchen team is cooking up all sorts of amazing new sandwiches for our menu. This week, we’d like to introduce you to the new BBQ Pulled Pork Sandwich. It starts with Clover’s BBQ sauce, the stuff of legend: conceived on a research trip to Texas…
Learn More
July 30, 2024

We had to travel to Sicily to believe it

By Lucia

We had no idea what the word Panelle meant when a customer first told us about it ten years ago. This customer grew up in Sicily, the triangular island south of mainland Italy. His mom would make a snack for him after school – a kind of savory cake called panelle! Crispy on the outside, creamy and custardy on the inside. Made from chickpea flour – what?!
Learn More
July 15, 2024

What’s on the Meal Box menu next week?

By Lucia

I recently took a Soup Box on a family vacation and we were all blown away by the clean, clear flavors and the freshness of the produce. (It was a potato leek soup with arugula salad and cider chive vinaigrette, French bread, local cucumbers, local radishes, and 2 different types of compound butters.) If you haven’t had a meal box in a while, this time of year might be the perfect time to try one…
Learn More
July 11, 2024

Last chance for Cape Cod Boxes!

By Kiernan

As a born-and-bred Yankee, I’m particularly pumped for our Cape Cod Box. We’re using mushrooms and veggies to recreate classic Clam Shack fare— clam strips, chowder, and fish and chips! Plus, Chris and the kitchen team are righting the eternal wrong that Veggie Lovers never get to experience the rich luscious buttery joy of an overstuffed Lobster Roll with a perfectly toasted bun.
Learn More
June 28, 2024

Beautiful lettuce from Verrill Farm in Concord

By Lucia

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…
Learn More
June 26, 2024

What’s on the Meal Box menu next week?

By Lucia

Yellow and green summer squash. Basil. Beets. Scapes and scallions and spinach. Summer produce is starting to appear in our kitchen in abundance! Which means our Weekly Meal Boxes are getting even more vibrant and exciting. Here’s what we’re cooking up for next week: 6/30-7/6.
Learn More
June 26, 2024

Last week of the Nashville Hot (and a gift)

By Lucia

Don’t let the next 7 days go by before stopping in for a Nashville Hot Mushroom. Corn mayo, a pile of beautiful Rhode Island Mushrooms we batter and fry, our sizzlingly hot Nashville oil, leaf lettuce, and some VERY necessary cooling pickle slices. If you aren’t on our email list, we occasionally send out little gifts there. Last night we sent out $5 off a Nashville Hot Mushroom sandwich or platter, and now I’m sharing it here…
Learn More
May 14, 2024

Tender now on the menu

By Kiernan

About a year and a half ago, at an open-to-the-public food development meeting at Clover, we blind taste-tested a new plant-based pulled pork. This wasn’t a totally new thing for us to do—as a company with a climate mission, we tend to get a lot of samples of plant-based everything, and we love trying all of them. We’ve tried mycelium-based mushroom meats, wheat-and-soy nuggets, and burgers made from kelp. One bite in, and it was clear this pulled pork was special.
Learn More
May 8, 2024

Pushpir is back!

By Lucia

Squeaky paneer, mint cilantro chutney, chaat, and our first-ever collab with a local chef. Remember when Pushpir came into the kitchen and schooled us on Northern Indian food? That was 2013. A different CloverHSQ than the one you visit today (back then we were at 7 Holyoke St, across the street from where Kevin and his team now serve you). I still remember the smell of the cilantro, mint, jalapeños, and orange juice Pushpir was blending in the Vitamix. We hadn’t smelled that exact combo before…
Learn More
April 16, 2024

Food truck season begins

By Lucia

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.
Learn More
March 27, 2024

How to get a Passover Box from Clover

By Kiernan

Every year, just after Valentine’s Day, we start getting the same question in from customers: Will there be a Passover Box this year? Sometimes the pleas are more direct, sometimes more colorful. The glories of the vegetarian Chopped Liver are a common theme. This year, Sarah, an NYC-based friend of mine said she’s spent so much time thinking about the emails describing last year’s box that she’s DRIVING UP TO BOSTON to claim one!
Learn More

We Dream About Vegetables!

Order Now

Learn the Basics

Work Here

Get in Touch

Follow Us

© 2022 Clover Food Lab. All Rights Reserved.