9 March, 2020: Queen’s Green Farm in Amherst called us a few weeks ago about a bumper crop of rainbow carrots. These carrots are beautiful – red, purple, orange, yellow, even white. We’ve been using them wherever we can. Carrot salads at lunch. Carrot marmalade at breakfast. Rainbows in your crudité cups. One other obvious place to put carrots? The… Read More
6 March, 2020: What is a farmshare? A farmshare is a box of veggies, or fruit, or mushrooms, or FOREST edibles (more on that in a future post). But it’s far more than that. A farmshare is a partnership between you and a farmer. You pay money in the spring, they use that money to grow food, you get a… Read More
5 March, 2020: I love George Howell’s new vans. It’s like a coffee bag on the go! We spotted this one zipping around Cambridge from the backseat of Ayr’s car the other day. It made me crave a cup of Montecarlos. We’re getting new resupply vans at Clover and I think we’re going to move away from our all-white. The… Read More
1 April, 2016: I’m at HSQ. It’s my last day working here in the office I helped build (I put the floor in and did the walls) back in 2010. Back then we asked the question: can we run a Clover restaurant? HSQ was more than a prototype, it’s was a flexible space in which to build and test prototypes. This is… Read More
2 March, 2020: Our latest experimental sandwich is the Mexicali Mushroom – a Baja-fish-taco-inspired creation. If you come by KND any day after 11am we’re testing it there. So how is it faring? Customers are saying it’s the best thing they’ve ever had at Clover. Wow. Repeat purchase behavior is one of the big things we look for in a… Read More
27 February, 2020: David’s original version of the Gonzo Sandwich – Jan 14, 2020 Customers at CloverBBY are probably already aware, but we concluded our Gonzo Sandwich test last week. It unfortunately wasn’t selling as well as we’d hoped. David’s sandwich that he presented at food dev last month was AWESOME. Layers of thinly sliced, crispy seitan, tons of spices… Read More
25 February, 2020: Are those donuts in Clover’s fryer? We had so much fun getting to know Trevor of Speedwell on Friday. We’re going to do it again. Join us at CloverBBY this Friday (2/28) from 8:30am-10:30am. Kenny from Tandem Roasters will be stopping by, and those elusive apple cider donuts will be popping up out of the fryer. $5… Read More
19 February, 2020: (Update – as of Feb 20, 9am – our Kendall Square restaurant is back open!! Thanks to everyone for their patience!) There’s a lot of construction going on in the Google building. It was 12:15pm when there was a power surge and the fire alarm system sprung into action. Which meant sprinklers. In our kitchen. At the… Read More
24 November, 2008: Ok, we knew the day would come. Our truck refused to start this morning in protest of the cold. AAA is on the way. I had to renew my lapsed membership over the phone to get them to come. Hopefully they will not have hangups with the fact that it is a truck. Rolando and I fired… Read More
19 February, 2020: A new sandwich just started testing today at CloverKND. Chipotle mayo, cornmeal-battered crimini mushrooms, cabbage slaw, and a cilantro pesto that we all went wild for. The sandwich is from Jenny, an assistant manager in our kitchen who brought it to Food Dev recently. It’s based on the Baja-style fish tacos she loves to make at home.… Read More
13 February, 2020: If you’ve been to Food Dev, chances are you’ve seen Chris Strange (last name used to distinguish him from Chris Anderson) sharing a food memory that he’s turned into a Clover sandwich idea. Most ideas we taste at Food Dev do not make it out of the Dev process, but Chris has been on fire lately! First… Read More
10 February, 2020: Derek Anderson is responsible for roasting that beautiful Anaerobic Honey coffee from Ethiopia that a bunch of you have been sipping this past week. Derek himself is going to be in the house at CloverBBY, our newest location, on Friday, 2/21 from 8am-10am to pour some coffee, meet all of you and answer all your burning coffee… Read More
7 February, 2020: Chris just sent us this picture with the text: “2200lbs organic red cabbage from red fire. Looks beautiful” Couldn’t agree more, Chris. We’ll be shredding, quick-pickling, and serving these up in our Chickpea Fritter. You might notice that the local stuff makes for an even more bright, vibrant sandwich. Thanks to the folks at Red Fire out… Read More
29 May, 2009: T shirts arrived Friday. Here are our first t shirt customers. We’ll be selling these on a first serve basis. We made an edition of 50, and will retire this design after those are sold. Right now we have 18 left for sale. $30 each. Organic cotton, soy inks, made in America. Read More
7 February, 2020: Our block on Boylston just got SO LOUD! There’s a Chik-fil-a opening up next door to CloverBBY in the old Boloco spot, and the construction noise is killing me! This was Stacia the other day, trying to chat with customers but literally only being able to smile over the sound of the drilling. Read More