From the archives

Picking Concord grapes

10 October, 2017: We took a trip to Autumn Hills Orchard to pick Concord grapes on rocky, leafy terraces farmed by Ann Harris. The grapes you’re drinking in your Concord Grape Lemonade were picked by Jane, Stacia, Thonah, Steph, Chris, Martina and me. If you’ve never tried a Concord Grape, the flavor is *literally* the traditional grape jelly flavor, but… Read More

From the archives

FREE coffee at CloverFIN next week at breakfast to reveal our new coffee program

29 September, 2017: We’re giving away coffee next Tuesday-Friday at CloverFIN in the Financial District to celebrate the launch of our new coffee program. This has been the culmination of months of feedback, testing, and tasting with you all, so to say thanks, we’ll be giving away free cups* of hot coffee, iced coffee, and cafe au lait during breakfast.… Read More

From the archives

How it feels to sell Impossible Meat

28 September, 2017: (thanks to this customer -Dave?- for being a good sport and letting me take his picture while he was eating!!!) We’re 5 days into selling Impossible Meat. As I mentioned the other week this is a big experiment for us. And we’re much too early in this experiment to talk about results. But there are some early… Read More

From the archives

Coffee in the morning

9 December, 2008: Coffee is working beautifully. We’re slowly building a following. We’ve still got a few things to work on: (1) Some of you feel the coffee is “light,” or “not strong enough.” I think part of this is everyone being used to Starbuck’s burnt. But I’m afraid a part might be due to the brewing method. We’re going to… Read More

From the archives

Introducing Impossible Burger

21 September, 2017: We’re taking a big step today at Clover. We’re going to serve a meatball sandwich that for many of you may be the best meatball sandwich you’ve ever had. Not a meatball that is “meatball-like” or “almost as good as a meatball.” We’re going to serve something that will be impossible for you to distinguish from meat,… Read More

From the archives

From Calabria with love, Thursday at CloverKND

3 September, 2017: When we went to Calabria last spring on our big food adventure, Enzo’s aunt had us over for Sunday dinner. It was one of the best meals I’ve ever eaten, rich with fennel, local cheese, meatballs in beautiful tomato sauce, and oranges right off the trees outside. One of Enzo’s best memories from childhood is Sunday sauce.… Read More

From the archives

The veggies in your lunch started their day at Lindentree Farm

28 August, 2017: This is produce growing at Lindentree Farm. Click them and you’ll see Seth, the farmer who just arrived at CloverBUR. Every morning at 6am he texts Hannah, the lead prep cook at Clover Burlington, asking her how many vegetables the store will need for that day. He harvests, and at 10am he arrives at BUR. It’s like Christmas… Read More

From the archives

NOW HIRING: Store Communications Leads

21 August, 2017: Lucia here. We’re hiring for Store Communications Leads. This is a position unlike any other. You get paid to talk about food all day! Really. It’s true. I created this role about 2 years ago for Stacia. She’s the one holding the radishes in the middle. Stacia was studying communications at Lesley, got a part-time job on… Read More

From the archives

Breakfast sandwich

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

From the archives

Last chance to test Clover bowls this week

17 August, 2017: We had an overwhelming response to our Clover bowls test at CloverFIN. We were supposed to run the test til yesterday, but we’ve had lines out the door every day, and over 400 people filling out surveys. We’re extending the bowls test to this Friday, 8/18, from 11-2 at CloverFIN, 160 Federal St, Boston. If you tasted… Read More

From the archives

Post consumer recycled plastic

14 August, 2017: We’re testing a ton of changes to our menu right now. Most of them are centered around a realization I came to the other day: most of our customers are taking food to go. On the food trucks it was never clear if food was for here or to go. Our first restaurant at Harvard Square (at… Read More

From the archives

Clover Bowl Survey

8 August, 2017: Hi all! Huge thanks for trying our bowls this week at CloverFIN. We’re trying to decide whether to launch these companywide, so it’s really helpful to get your honest thoughts. Please click on the link below to take the Clover bowl survey. Please only take the survey once for each bowl. If you choose to leave feedback… Read More

From the archives

Hummus Bowls at CloverFIN 8/9-8/17

7 August, 2017: This little guy could be the future of Clover, but we need 300 customers to beta-test it first. You’re invited to stop by CloverFIN starting Wednesday to taste Hummus Bowls. There’s something in it for you too, besides helping us improve… First up, what are these bowls all about? They start with creamy hummus made with organic… Read More

From the archives

Who sold Enzo that spray paint?

15 July, 2010: We’re growing. You’re going to be seeing more stories like this one. Efficient operations have been important to us from day one, and we’ve been constantly experimenting and improving. But with the new truck (completely new floor plan), larger volumes, and larger staff our procedures are more important than ever. This is about making sure the food… Read More

From the archives

Hummus (July 27, 2017)

7 August, 2017: Last night we tested hummus bowls at CloverKND. We’re on again tonight, 6pm – 8pm at CloverKND (Kendall Square). I’m hoping this is the first step towards the future of food at Clover. Let me explain… I realized 2 months ago that most of our customers are taking our food to go. I guess we sort of… Read More