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

May 24, 2023
I recently learned that garlic has 4 stages that it goes through on its journey to become the cured stuff you’re probably used to seeing. This year I learned about Green Garlic. It’s the mild, sweet, un-cured bulb, plus the fresh green shoots. We got our hands on a super limited crop from Red Fire out in Granby, and so we decided to see if we could incorporate it into every single different type of box we make next week…
May 23, 2023
We’ve intentionally steered clear of bowls for a long time. If you see Ayr tomorrow, ask him why : ) Tomorrow (5/24) we’re starting a 2-week test of bowls at CloverNTV, our restaurant in Newtonville. If it goes well, this could represent the beginning of one of the bigger changes our menu has EVER seen. We’re hoping we’ve cracked the code to bowls that are seasonal, carefully-composed, easy to carry, and craveable – all the things we love about bowls, and none of the things we don’t.
May 18, 2023
I used to eat Cheesy Grits almost every morning, and if you were eating with us around 2017, I bet you did too. We took our Plimoth-ground-grits off the menu for a little while, but now they’re back at all locations (except for the HUB for the time being). Stop in for breakfast during the next 2 weeks – we’re aiming for these to be hot and ready at 8am and we’ll be selling them til they’re out. The staff has been waking up extra early and adding a lot of extra whisking to their mornings, so we’d love to hear what you think. If you’ve never had our Cheesy Grits before, here are some things you should know….
May 16, 2023
What is Chris eating? When we toured the field at Siena, the crew was planting dahlia tubers. They get planted in warm soil, will grow all summer and will be ready for harvest in the fall. They reminded us of sunchokes, so we got to talking about whether the tubers are edible and it turns out they are! Are they delicious?
May 15, 2023
Do you want a beautiful box of produce for a fraction of what you’d pay in the grocery store? Do you want to invest in a farm’s success and be with them throughout the harvest season? Do you think you hate eggplants but you’ve just never had a good one? It might be time to look into a CSA (or farmshare).
May 5, 2023
I remember exactly the moment we started celebrating May the 4th (“May the Force” be with you). We were on a planning call about meal boxes and we were talking about how we were going to launch our Taco Tuesday program on Cinco de Mayo (May the 5th). Chris accidentally said “May the 4th” and Ayr said, “May the 4th! We should do a Star Wars Box!”
April 24, 2023
If you’ve been reading for a while you probably know we hate waste. Most of the time, minimizing waste is pretty unglamorous, but every once in a while our mission to reduce waste takes us to some very cool places. I look after Clover’s grocery marketplaces (including our Assembly Row grocery store). A few months ago I noticed that the marketplaces were going through a lot of our paper bags. They’re compostable, which is great. But I think the best bag is one you can use over and over again.
April 22, 2023
Few people know that Clover is environmental activism. This is by design.  And it works. We do these customer surveys and see that 9 out of 10 Clover customers are NOT vegetarian. Yet I’m constantly troubled by conflicting feelings about the approach we’ve taken.
April 10, 2023
Over the next 3 weeks, on a rolling schedule, most Clovers are going to be giving out a free hot or cold George Howell Montecarlos coffee to anyone who stops in between opening and 11 am. No strings— we just want to see you all and talk about coffee!! George Howell’s Montecarlos is a single-origin coffee we love for our pour-overs…
March 30, 2023
Each year, early spring is a busy time at the Clover kitchen because we have 2 of our tastiest boxes, usually back-to-back. For the Passover box, a lot of care goes into the kashering of the kitchen, with Rabbi Dolinger coming in to ensure the box is totally Kosher for Passover via Lighthouse Kosher.
March 15, 2023
That photo is corn fritters drizzled with maple syrup. We just started frying them up for a 2pm special – and they’re an element of our Maple Meal Box. If you head away from the city this time of year, you’ll see signs for sugar shacks, where maple sap gets boiled down into syrup and little restaurants pop up to serve pancakes, corn fritters, cider donuts, and dill pickles (to cut through the sweetness of the fresh syrup).
February 28, 2023
You’ve been asking! And finally we can announce: sunchokes are here, starting tomorrow, 3/1. Thanks to Pete’s Greens in VT for getting us local sunchokes. At breakfast we’ll be making The Sunchoke Truffle: fluffy house-baked pita, creamy truffled butter, caramelized onions, a 6.5 minute egg, and thin, crispy sunchoke slices. At lunch and dinner: The Sunchoke Mushroom: scallion-black-pepper mayo, fresh arugula, roasted crimini mushrooms, fried brined onions, and roasted sunchokes. But what IS a sunchoke?