November 12, 2013

Now hiring for Clover Kendall

By Lucia

We’re figuring out this whole opening-a-restaurant thing. We’re trying something new with Kendall: hiring days. To apply, you must love hard work and love food. Know someone who could be part of our team? Send them along.

Tomorrow (Wednesday), 11/13, 3pm-6pm
Clover Harvard Square
7 Holyoke Street, Cambridge

Wednesday 11/20, 12pm-8pm
(At the future) Clover Kendall Square
5 Cambridge Center, Cambridge

More details:

Clover Hiring Days are open to everybody. Just show up ready to say hi. You’ll chat with some of Clover’s leadership team, including Thomas, who’s heading up CloverKND as General Manager. You’ll fill out an application on the spot, and if you’re selected, we might ask you back for a working interview, which is the next step to getting hired at Clover. If you can’t attend a hiring day, fill out an application online and select Kendall as your preferred location.

Green garlic in meal boxes

By Lucia

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

Can a bowl be so good it’s cravable?

By Lucia

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

Cheesy grits are back!!!

By Lucia

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

Chris eats a dahlia tuber

By Lucia

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

Farmshare signups are on!

By Lucia

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

May the 4th hits Clover

By Lucia

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

Clover BAG Lab?

By Max Frank

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

Are we taking the right approach?

By ayr

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

Free Coffee Weeks

By Kiernan

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

Passover and Easter boxes are back.

By Lucia

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

Maple everywhere

By Lucia

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

Sunchokes return!

By Lucia

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?

Now hiring for Clover Kendall

By Lucia

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