I don’t think there was anything we did last year that rivaled the popularity and excitement around our Passover Box. Maybe it was the Maine-grown matzo or maybe it was Chris’s vegetarian chopped liver, or
You may be asking yourself, what is this photo of? Our chef Jason sent me this photo of medlars getting ready to be made into jam. Which means, yes, the Medlar is back tomorrow (the
Despite what the display at your local grocery store tells you, the first sign of spring in New England isn’t asparagus or strawberries. It’s parsnips. But not just any parsnip. These are Spring Dug. On the outside they’re
Passover is just around the corner! We’re so excited to be collaborating with our dear friend Rabbi Barry Dolinger of Congregation Beth Sholom to create a deep, rich, springtime spread of dishes that are great for one
On the first day of Christmas my true love gave to me: one medlar bletting! Ok, that was never a lyric in the carol, but our medlars have been bletting away, and now they’re soft
That’s the number, in square feet, of the land that Michael Docter grew parsnips for Clover on. He just wrote to me with the exact number. It’s a little over half an acre. Or half
Is it the middle of winter? Nope. The end of April and beginning of May are the hardest two weeks for a restaurant like ours, working to promote seasonal and local food in a climate
We’ve been waiting and waiting and waiting. I first learned about Spring Dug Parsnips the second year of Clover, back in 2009. They’re a little known item, farmed by only a few. Most Parsnips are
We started CSA pickups this week at the HUB. So all of us at Clover (not just CSA shareholders) get to see exactly what’s coming out of the ground in New England the second week
