August 30, 2016

Who knows Clover?


When I first started testing our menu at the MIT truck back in 2008 I was hoping Clover would become something important. I’m hoping we’re still in our infancy, because what I have in mind goes way beyond what we are today.

But I never ever thought I’d find fans recognizing Clover in the middle of nowhere.

I’m coming back from a month long vacation. I borrowed a Clover delivery van that we don’t use anymore, did a simple DIY-camper van fit-out, and drove with my family up Maine (where we checked in with one of our roasters, and seaweed suppliers), through New Brunswick, past our friends in Prince Edward Island who grow our potatoes, through Nova Scotia (where a street vendor back in 2001 gave me the original inspiration that led to Clover’s french fries), up to Newfoundland. On the northern short of Newfoundland we had pulled over at some fossil-like structures called Thrombolites. We were at a pullout and a young couple waved from their car, they might have even honked. I thought they were asking if the stop was fun.

But they rolled down their window and told me they were huge Clover fans. We grabbed a photo, the one of the left above. I think their names were Emily and Jamie. Thanks guys for recognizing us and saying hi!

After Newfoundland we took another ferry to Labrador, the “Big Land.” Labrador didn’t have roads 10 years ago, literally. Now there is one road. The entire land has 24,000 inhabitants.

And there, in the middle of nowhere, in the big land, we were passing a couple that shouted and waved. We met up at the next pullout and found another Clover fan. They were visiting Point Amour to look at some special fossils there. So here we found ourselves 1,400 miles and 3 ferry trips away from Boston, in the big land, in the middle of nowhere, and I was being asked if I have any sandwiches.

It feels so great not because I was always wishing to be famous or something. I’m not nuts about that. But because I know these folks LOVE what we do. And it feels so special to be a part of something that touches people that deeply. I feel so indebted to those working with me to build Clover. Kyori (sp?), the fan in Labrador, asked when we’d bring back the Japanese Sweetpotato. She wanted to talk about Clover. She showed us some of the fossils they were looking at. She was so excited to see us. And I was excited to see them.

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 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!)
November 11, 2022
Have you ordered your Thanksgiving Box yet? It’s already 50% sold out, so get your orders in this weekend if you can. This box comes with everything from stuffing to porcini-thyme gravy to mashed PEI potatoes to local cranberry sauce to bread to make leftover sandwiches. Most of the items can go from box to oven to table with very minimal prep, and we’ve made multiple sizes whether you’re dining solo or with a crowd.