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

From the archives

Rustic hummus (September 10, 2013)

7 August, 2017: Our hummus was not originally designed to be eaten alone on platters. We developed it with a sandwich in mind. Less cumin, less garlic, creamy enough to spread easily on a sandwich. This year we decided our hummus needed a revisit. Chris and Ayr had just gotten back from NYC. They went to a hummus bar there,… Read More

From the archives

Giant Robo Coupe (July 1, 2010)

7 August, 2017: Bring it on summer. Bring it on Boston. The number of mouths we’re feeding daily has more than doubled in the past 4 weeks. That means we are making a ton more Hummus and Falafel. Which means our little 3 Qt. Robo Coupe (commercial food processor) is working overtime. Like 20-30 batches a day. 2-3 hours non-stop… Read More

From the archives

Cutting a perfect 1″ radius round end on plywood

4 October, 2008: We’ve been puzzling about how to cut the radius on the ends of the plywood. I came up with this simple jig shown above. Basically I just put a stop on the bottom of a plywood board, left a bit of room, and ran it against the sander until it was just short of the sander band.… Read More

From the archives

I closed the trucks today

29 July, 2017: I closed the trucks today. Actually, I started this post yesterday, Friday. It’s now Saturday. So I closed the trucks yesterday. I wasn’t ready to post it until today. I’ll write on this more in the future. But for now I wanted to let you all know the basics. CloverDWY (parking at Dewey Square) will remain open… Read More

From the archives

Clover Beta 2

27 July, 2017: If you’ve eaten at Clover recently you have found us asking you “when was the last time you ate at Clover?” or some variant. We’re using this data to do analysis to make Clover better. But we’re also using this question to determine which customers we should be inviting to our Clover App, which is currently in… Read More

From the archives

Survey Day: Thursday 7/27

27 July, 2017: If you received a survey card in line today, please click on the title of the post to fill out the survey. A huge thanks for helping us improve!! Customer Survey July 2017 Read More

From the archives

Hummus pop-up tonight!

26 July, 2017: We have this new dreamy hummus Chris and Martina have been dialing in. Stop by CloverKND from 6pm-8pm Wednesday. We’ll be making 100 hummus bowls using produce from MA and chickpeas from CT. Try one, and we’ll ask for your feedback via this survey. If you fill it our you’ll be helping influence the future of Clover (and… Read More

From the archives

You’ve been eating local…

17 September, 2014: That’s Danya and Matt of Queen’s Greens Farm in North Amherst. They’re the ones responsible for the beautiful red leaf lettuce you might have had this summer, and for the beets we’re featuring now in the Hungarian beet sandwich. It’s been our best summer yet in terms of percentage of the menu that’s sourced from this region.… Read More

From the archives

Beer Crawl all over Cambridge: Saturday August 5

25 July, 2017: Beer is flowing at FOUR Cambridge locations! Celebrate with a Beer Crawl to benefit our friends at CitySprouts. Start at CloverHSQ when the clock strikes 5. Hit up as many Cambridge Clovers as you can. Meet brewers from Notch, Peak, Mystic, Jack’s Abby, Farmer Willies and Aeronaut at the after party at CloverHFI. Tickets include your first beer, a… Read More

From the archives

Best bread yet

21 July, 2017: Chris hasn’t slept in a few days, but he can finally rest, because he’s pulled off something amazing. And it’s something you can all taste today. We are baking our bread overnight. We’re thinking this will have a huge impact on freshness. It will also mean that the HUB is a lot cooler during the day. The… Read More

From the archives

Zucchini!

12 July, 2017: That’s Martina, who leads up Food Development at Clover, at Next Barn Over in Hadley. She was telling us about her grandmother’s recipe for a zucchini flower pancake. If you see her, ask her about it. The flowers are a precursor to the zucchini themselves. Zucchini is hitting the menu hard. Stop by for Zucchini Fritters after 2pm. We grate the… Read More

From the archives

Clover opens in Sudbury Saturday 7/8/17!

7 July, 2017: It seems like we just opened Clover Harvard Science Center and already a new Clover is on the horizon. CloverSUD opens tomorrow at 10am inside the Whole Foods in Sudbury! This is the second Clover-inside-a-grocery-store that we’ve done. Neil (a veteran of Clover BUR and CloverWST) will be running the store, and we’ll have the full menu… Read More

From the archives

Menu 11/12

12 November, 2008: We did another mushroom soup today, and it was a big success. The sandwiches are still selling well and evenly. The biggest news today was the bread. We finally got some great bread, and I think it’s making all the difference in the world. We are faster when it comes to making the sandwiches, and they taste… Read More

From the archives

Testing hummus bowls at CloverKND Tuesday

7 July, 2017: We have these beautiful chickpeas from Connecticut and Montana that we’ve been turning into a silky hummus. We’ve been inspired by some of the hummus shops in NYC. And we’re thinking they might be a really neat way to highlight local produce. We tasted a few at Food Dev two weeks back, took some of the feedback from that meeting,… Read More