May 22, 2021

Local asparagus


It’s lean, it’s green, it’s only here for a few weeks. If you’ve been thinking about stocking your fridge with a Clover meal box, this might be the week to do it, because while supplies last, all full-sized boxes (in the “Meal Box” category) will come with a free gift of local asparagus, for you to try your hand at cooking.

In Hadley, where most of our produce comes from, this hard-to-grow spear is known as Hadley Grass. It shoots up overnight when the conditions are just right. When asparagus is local, it’s sweet and tender, grassy with sort of a broccoli overtone. We can’t get enough of it in May and June. Right now we’re getting ours from Ward’s Berry Farm in Sharon.

To get in on this, be one of the first 300 folks to order any full sized box from the “Meal Box” category, and pick any order date from Tuesday the 25th to Saturday the 29th. Yes, you read that right. That’s 5 days a week we’re distributing boxes! 

What should you do when asparagus shows up on your front doorstep?

grilled my first haul of the season with veggie kebabs.
And also made this asparagus and ramp soup.
You could toss them in pasta.
Or make a savory asparagus and ricotta tart
You could even use asparagus in a dessert! like this NY pastry chef is doing.

But my absolute favorite method is Rolando’s recipe from when we used to serve asparagus as a 3pm special.

Peep this vintage video of Rolando to learn his very helpful asparagus tips, and see the Clover management team horsing around at the old HSQ, circa 2013! Here’s the recipe:

Rolando’s Asparagus with Lemon Zest, Parsley and Black Pepper

1 bunch asparagus, rinsed
1 whole lemon
1 tablespoon finely chopped parsley
Salt and pepper to taste

1. Bring a medium pot of water to a boil. Add 2 tablespoons of salt to the pot.

2. While your water heats up, lay your asparagus down on a cutting board. Line up all the tips of the spears. Using a sharp knife, in one movement, trim off the bottom inch of all the spears. Discard those. With asparagus spears still lined up, cut all of them in half crosswise so each spear is now two spears.

3. Zest lemon until you have at least 1 tablespoon of zest, more if you like. Cut lemon in half, and then cut each half into quarters for easy squeezability. You probably won’t use all the lemon for this dish – use any leftovers for water, soda, or other meals.

4. Place asparagus in boiling water and put the lid on the pot. Set a timer for 2.5 minutes.

5. When timer goes off, immediately remove asparagus from the pot and transfer to a bowl.

6. Sprinkle asparagus with lemon zest, finely chopped parsley, salt, and black pepper to taste. Squeeze as much lemon juice as you like over the asparagus and serve, making sure to get all the delicious “sauce” from the bottom of the bowl. 

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.