March 4, 2021

Introducing the Maple Celebration Meal Box!

Blue had the right idea licking his paper plate back in 2010.
It’s the most magical, delicious, sticky, snowy, sunny time of year: maple sugaring season, when night temperatures drop below freezing, but the days are balmy. That’s when the maple sap begins to run, the maple trees are tapped, the maple water gets boiled, and family-run Sugar Shacks begin to pop up to serve pancakes, corn fritters, and new maple syrup. 

In honor of our Sugar Shack tradition here in New England we bring you our Maple Celebration Box! This box features everything you need to make a proper Sugar Shack brunch (pancakes, cider donuts, corn fritters, johnnycakes, dill pickles, tempeh bacon, hot chocolate), a heat-and-serve maple-themed lunch, and a savory maple-tinged dinner (you won’t believe how many ways Chris uses maple to add depth and complexity to savory dishes).

Everyone who orders will also get a whole jar of New Leaf maple syrup and a tub of maple cotton candy, straight from the forests of Vermont. 

What’s inside the Maple Box?

On sale now. Available 3/9 to 3/30. Free delivery.


  • Each box will get an entire 12oz bottle of New Leaf Tree Syrups maple made from the first sap of the season, sustainably tapped by our friend Michael in the forests of VT. Light in color with a delicate maple taste, this is super special stuff that you won’t find in grocery stores! Use it to drown your pancakes, corn fritters, and dill pickles, or capture the last snow from the sky and drizzle it with syrup.
  • You’ll also get 1 tub of maple cotton candy made by Parker’s Real Maple using syrup from New Leaf Tree Syrups.
  • (4-person boxes will get 1 bottle of syrup and 2 tubs of cotton candy)


  • Kit to make the best pancakes ever: A bag of buttermilk pancake mix (our recipe from back when we used to put on outdoor Sugar Shack brunches at the MIT food truck and HSQ restaurant, these pancakes are crisp on top, lofty in the middle).
    • Local Eggs
    • Buttermilk
    • Detailed recipe on how to mix batter and prepare your griddle or pan
  • For your pancakes
    • High Lawn Farm sweet cream butter
    • Apple compote
    • Orange-cinnamon whipped cream (great for kids of all ages)
    • Chocolate-coffee whipped cream (great for adults)
  • Pancake Battle: Rhode Island vs. Massachusetts: A bag of johnnycake mix (made with heirloom white corn ground on stone mills at Plimoth Grist Mill). Johnnycakes are a cornmeal pancake from Rhode Island with indigenous (Shawnee) roots that taste great with maple syrup. Some say they are even better than Clover pancakes. 
  • Sugar Shack Sides, or “why is there a dill pickle in my syrup?”
    • Smoky tempeh bacon strips, ready to fry up 
    • Corn fritters (light airy balls of dough studded with fresh sweet corn – we fry, you heat and eat)
    • Dill pickle spears (classic part of a sugar shack meal, helps cut the richness of the maple)
  • Cider Donuts! The most elusive Clover treat! Donuts were a classic part of VT “sugaring off” parties, where plain cider donuts would be used to temper the intense taste of the first syrup, the pickles, and the snow. We’ll send these to you already-made, and rolled in maple sugar.
  • Something hot to sip on: Chris’ brand new house made hot chocolate mix (road tested by his kids, thumbs up!). Add to your favorite warm milk (dairy or nondairy) and stir to enjoy.


Smoky Butternut Squash Soup (sour cream, chive, and maple) and Maple Fluffernutter Sandwiches

  • Smoky butternut squash soup (inspired by a bacon-butternut soup, Chris builds smokiness through deep warming spices that play against the sweetness and slight acidity of the maple, chive, and sour cream garnish)
  • Maple fluffernutter sandwiches (Clover pita, Teddy peanut butter, and Clem’s maple fluff are a match made in maple paradise)


Semolina Pasta with Maple Bacon, Kale, Garlic Butter, Pecorino and Maple Panko

  • Organic semolina casarecce from Seven Hills Pasta Co in Melrose, MA (if you’ve had our pasta meals before, this is a lighter airier version but the same fun twisty shape)
  • Garlic & herb compound butter (you’ll warm this in a pan, then toss pasta and other ingredients in butter)
  • House-made mushroom “bacon” 
  • Kale ribbons
  • Pecorino cheese
  • Toasted maple-panko for garnish


  • House-made maple trail mix (Clover granola, nuts, and fruit). Take it on your first spring hike of the year!

Want to try a variety of maple syrups blended with other tree syrups like beech and walnut? Add a Gift Set of New Leaf Tree Syrups to your Maple Box order! These are super special and we can’t wait for you to taste them.

Before you leave: 

If you’re hungry for more maple knowledge, check out Maple Moon: Sugaring as Abolition – an event hosted virtually by Herban Cura (NY) with Jalal Sabur, a farmer, educator, and food justice leader against incarceration who connects with the roots of early abolitionist movements by mapleing in the Hudson Valley each winter! I’ll be there!

Did you hear Scott from LMA started a knife sharpening company? Send him your knives and cook happier! 

We have started a waitlist for our Passover and Easter Meal Boxes! Fill it out here to indicate your interest in either or both, and tell us what types of food traditions you enjoy celebrating during these springtime holidays. 

Recent Posts

November 29, 2023
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…
November 28, 2023
These sweet potato latkes date back to early days on the Clover food truck. They’re so yummy and the sweet potatoes lend them such a fun golden color. They’re probably the most popular item in our Hanukkah Meal Box, which you can get delivered on December 7th. Inside the box you’ll find: 
November 21, 2023
Hope everyone has a great Thanksgiving. We will be closed Thursday 11/23 at all locations. For our kitchen team, it will be a good chance to rest after prepping a ton of Brussels casseroles for our Thanksgiving Box : ) As for the days surrounding Thanksgiving, we’ll be open normal hours, except for CloverFIN (Financial District) and CloverHSC (Harvard Science Center) which will be closed tomorrow and Friday. CloverHSQ (Harvard Square) will be closing early (at 8pm) tomorrow. 
November 16, 2023
I’m not a big believer in multitasking (which, in my experience, is doing a bunch of things simultaneously and badly.) But there’s a lot going on at Clover right now, so I had to break my No Multitasking Rule on Wednesday. I asked Michele and Greg on our Finance team if they’d mind if I took myself off video during a meeting to review Accounts Payable. “I have to draw a cartoon Delicata Squash,” I explained, reasonably.
November 16, 2023
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. 
November 9, 2023
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.
November 6, 2023
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…
October 29, 2023
Julia here. Today, October 29, is Clover’s birthday! 15 years of perfect pita, crispy chickpea fritters, countless sandwiches that cycle with the seasons, and of course the occasional birthday cupcake. How lucky are we? Although I’ve been working at Clover for a year and a half, this was my first week as CEO. I’m excited and honored to be stepping into this role. I’ve been a Clover enthusiast for a long time – since my first taste of a Blue Oyster Mushroom sandwich as a grad student in 2013. As COO and now as CEO…
October 26, 2023
If you stop by tomorrow (Friday 10/27) around 11am, you might be treated to a bit of Clover history in the form of a carrot cupcake with buttercream frosting. One per paying customer, while they last! And they may not last long : )
October 26, 2023
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.
October 22, 2023
I’ve recently asked somebody who believes in Clover as much as I do to step into the CEO role. Julia Wrin Piper has been Clover’s COO for the past 18 months and will take over running the company day-to-day. I’ll be shifting my efforts to provide support for Julia and the team, work on growth opportunities, and pursue partnerships that will amplify Clover’s mission. I’ll remain a member of the Board of Directors and active as an advisor and mentor. Clover is facing a potent mix of opportunity and challenge right now and I know Julia is exactly the right person to lead the team through these twists and turns.
October 18, 2023
On 10/29 Clover will turn 15 years old. It’s been 15 years since we first pulled up a tiny white food truck to the MIT campus in hopes of testing a menu that could make a dent in global warming. Since then we’ve supported so many local farmers; had tons of adventures on board trucks and restaurants; and met tons of wonderful customers. And most of all we’ve made food. Lots and lots of food. In honor of our 15th birthday, we sent out a survey asking you about your favorite LONG-LOST MENU ITEMS. We’ve picked the top results and we’re going to bring them back for one day only – in the form of a Birthday Meal Box!