3 April, 2021: Try a meal box next week 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 gnarly looking, with a sprout of green at the top. On the inside, they’re sweeter than… Read More
1 April, 2021: Hot cross buns are yeasted, raisin buns historically eaten on Good Friday, so they have a special place in our Easter Box (btw if you haven’t ordered yet, you have about 7 more hours!). As our Meal Box program has grown, Chris has found some creative ways to keep up with the demand. This week our dough… Read More
30 March, 2021: I can’t tell you how magical it is to make this at home. For those of you too far away from Boston to order our Easter meal box, here’s the recipe for the batter that will come ready-made inside all Easter boxes. We’ll also be including roasted golden oyster mushrooms and a pecorino cream sauce that you… Read More
16 March, 2009: No avoiding this. The other day Chris accidentally set a hot soup pot atop the counter. Melto presto and the counter is branded. I figure I’ll have to work on the finish of the counters a couple times a year. In the meantime we’ll consider it a battle scar. Read More
29 March, 2021: Chris was experimenting with items for our Easter Box, thinking like a rabbit, getting to play with all these beautiful roots that Michael Docter has been keeping safe for us in his barn. He was thinking about the technique called confit. This is used mostly for meat—where you slowly cook a piece of meat in its own… Read More
27 March, 2021: browse meal boxes I love Katalyst’s Hopped Kombucha. I found it a year or two ago at Pemberton Farms Marketplace. Katalyst Kombucha is from Greenfield, MA, and they are buying the hops from Four Star Farms in Northfield. I grew up almost walking distance from Four Star Farms. I’ve been playing around with non-alcoholic drinks that are fun and… Read More
26 March, 2021: Growing up in Texas, maple was this magic thing that only came around once a year, in the form of maple sugar candy that would appear under the Christmas tree. When I moved to Boston and started working at Clover I learned about sugar shacks, and the temporary restaurants that pop up to serve the new syrup… Read More
23 March, 2021: We are always so happy when Rabbi Dolinger stops by. Today the reason was Passover. Barry was at the HUB beginning the process of kashering the kitchen for Passover prep. If you’ve been following along with our meal boxes, you might have noticed that we just sold out of Passover boxes. We made the decision to make… Read More
8 March, 2016: That’s Dave Luz, welcoming our first customer to CloverDTX, the first restaurant that Dave was completely responsible for opening. The other day Dave told me he was leaving Clover. I can’t think of many things in my life that have caused me so much shock. I mean shocked to the point where I almost didn’t believe this could… Read More
23 March, 2021: If you’re from Texas, there’s a smell you know deep in your heart. You smell it when you get off the plane, because there’s literally a BBQ joint in the airport. It’s the smell of low and slow, burnt ends, brisket, smoke and sauce. BBQ Seitan is back! Our BBQ Sandwich and Platter are inspired by Texas… Read More
16 March, 2021: Blue, Ayr’s son, helped take these photos and said “this is the best box ever!!” We’ve been having fun researching Easter traditions and making a box that gets you 90% of the way to one (or many) days of eating. For breakfast, tuck into Good Friday hot cross buns, perfect “dip eggs” and Berkshire Mountain Bakery toast “soldiers” with garlic… Read More
14 March, 2021: “I have okra. What do I make?” That was a text I sent to Pushpir back in 2015. He ran my favorite Indian restaurant (Guru the Caterer, still in operation today but under different management). We got to know one another and I would shoot him text messages when I had an ingredient so that he could guide… Read More
11 March, 2021: 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 big seder or many smaller meals throughout a week. Bitter endive dressed with honey. Bright orange romesco. Deep red borscht. Fluffy potatoes—Chris… Read More
5 January, 2010: I’m going to begin this and every post this week with a plug for Friday. we’re going to have a TV crew from TLC here filming a show that features Clover. We know you’re all going to come out, we’ll make it a good time. So I’ve said in the past that you’ll never find egg sandwiches… Read More
6 March, 2021: This bottle of yet-to-be-released, brand new Craic Sauce will be included as a gift in the first 250 2- or 4-person meal boxes ordered for delivery/pickup next week on 3/9 or 3/11!! Brian Boru’s Curry, a fermented curry-style sauce, is Craic Sauce’s newest creation. Grab a meal box now, and if your luck is good, your box will come… Read More