Winter Moon Roots CSAs officially SOLD OUT

14 December, 2017: We had a really incredible response to the Winter Moon Roots CSA. We had hoped we would sell 100 shares for Michael and his farm; final numbers are coming in at 300. Thanks to everyone who signed up – you’re all helping support organic farming right here in Massachusetts. The first pickup is Monday, December 18, from… Read More

Impossible Sausage Egg and Cheese Live

13 December, 2017: The Impossible meatballs have been selling like crazy. Our contractor Justin Kelly suggested we turn our attention to breakfast, asking when we were going to make a sausage egg and cheese. This is the second Impossible item we’ve been working on. That picture above was from a food planning meeting a few weeks back. We were having… Read More

Take Clover home this holiday season

6 December, 2017: A bunch of you have been asking for this, so here it is! We’re making some of our favorite soups, salads, and appetizers (like that butternut squash soup, or our yummy Hungarian cheese spread) and packing them up in larger quantities for you to bring to your holiday table this year. We’ll have 3 pickup dates, during… Read More

From the archives

The Mediterranean station moves to the North Pole

11 February, 2010: Some of you might not know that we clean the truck every night. Cleaning the truck is a process. It’s one of the first things you learn when you start working here, and it’s actually pretty fun, if you enjoy solitude and blasting Top 40 on the radio (like I do). Everything comes out. Every surface (counters,… Read More

Changes coming tomorrow!

6 December, 2017: That’s a Spicy Coconut Lentil soup being built at Clover Burlington the other week. We’re rolling out a few changes to the menu tomorrow. We’re hoping they make you love Clover more! If you stop by, help cheer on the crew. They’re adjusting to a lot of changes (where to put things, what time to prep things.)… Read More

We made a mural with your feedback!

1 December, 2017: Thanks all who are weighing in on the great meatball debate. If you’ve stopped by and had one, chances are, we’ve asked for your thoughts. We gathered up some of the key moments in the Impossible Meat story, and turned our wall at DTX into a mural about serving Impossible Meat. There are some interactive features, where you… Read More

Meet farmer Michael Docter tomorrow at CloverDTX

28 November, 2017: Stop by CloverDTX (27 School Street, Boston) tomorrow from 2pm to 3:30pm to meet Michael Docter, farmer at Winter Moon Roots in Hadley. He’ll be bringing samples of the brightest, tastiest root vegetables you’ve ever tried. If you’ve been on the fence about signing up for a CSA this winter, he’ll be able to answer questions, too. Read More

Oats from Maine in-testing at CloverHSQ breakfast

21 November, 2017: We’re a few years into the project of using Clover as an outlet for local grain. We started by buying flour from Maine Grains and baking thousands of pita daily. By the way, if you’ve been upset by the pita from New York, our bread oven is back up and running as of this morning!!! Breakfast is… Read More

From the archives

Newest member of the Clover crew

6 May, 2009: NOTE: This is a historical blog post from 2009. We are piloting a new online ordering system. We will post more about it when it’s ready. For now, please DO NOT email order@cloverfoodlab.com to order food. Instead, ask the staff at your local Clover for an invite to the Clover App! We’re trying something new today: advance ordering. Here… Read More

Clover video/ photo studio

20 November, 2017: That pop-up thing has had some amazing highs (Grillos, the wonderful FoMu, Union Donuts, and the cash for warhol stand out in my mind). But it takes a ton of management to do well, and I just don’t have somebody to put on it. We’re focused on other things (we’re growing 40% or so right now!) I… Read More

We killed the US supply of Kosher Romano

20 November, 2017: The other day Chris (our VP of Foods) asked me: are we going to keep selling this meatball? I said I didn’t know. He said, you have to decide, we killed the US supply of Romano, and if we want more they’re going to have to start making it for us. We are selling lotsa meatballs… We… Read More

Broken garlic coming to Clover

20 November, 2017: Ray, farmer at Next Barn Over, has been planting garlic. You can grow garlic too. Separate the head into single cloves. You leave the skin on each clove, and plant it. This won’t work with grocery store garlic, because those are sprayed to stop the clove from sprouting. So find some garlic from a farmer you trust.… Read More

Maria’s Meatballs

15 November, 2017: That’s Martina and her grandfather in Italy. If you can’t make it out, his apron says “Raffaele, King of Pasta!” Martina leads up Food Development at Clover. She told me back home in Italy, every family has their own meatball recipe. You never eat another family’s meatball recipe. You don’t really eat meatballs in restaurants. Nor do… Read More

From the archives

Like bullets: US-grown organic chickpeas (May 22, 2014)

7 August, 2017: Isn’t this crazy? That’s how we’re receiving chickpeas these days. Chris has done some amazing work getting us better and better chickpeas. When I started Clover I had no idea there was any difference in the quality of any bean. Then I learned about heirlooms, and that’s a whole world of deliciousness. Then I started to learn… Read More

Sausage Egg and Cheese Sandwich testing 11/15-11/17

14 November, 2017: Justin Kelly helps build our restaurants. The other day he stopped into Clover Kendall to begin a job refinishing our floors. He’s a big fan of the meatball sub. And he tracked down Ayr and said, “When are you guys going to do a sausage egg and cheese?” Which got us to thinking… A few Dunkin sandwiches… Read More