From the archives

A customer at DTX baked us 2 olive cakes!

27 December, 2018: We’ve been playing with semolina cake. You can try some at CloverHSC (Harvard Science Center). Martina has been spearheading that. I got the idea when in Paris. Most places had a couple of loaf-style cakes that were under glass. They would sell by slice. It was fun. And super yummy. Martina is from Rome and was really… Read More

From the archives

Chris – thank you for 10 years

24 December, 2018: The other day I was looking to find the exact first day that Chris came to work at Clover. Chris is currently our Vice President of Food. He oversees all things food from menu development to supplier stuff. He was also Clover’s very first paid employee. I think it was week 2 but when I was looking… Read More

From the archives

Stone Barns and future farmers

19 December, 2018: That picture is Jack Algiere, Farm Director at Stone Barns. This past Friday I was with a group that included Jasper (our General Manager at CloverHSQ) touring the farm. The first stop on Jack’s tour was the compost pile. I met Jack for the first time back in September when I was at Stone Barns for a… Read More

From the archives

Clover at Sam’s

9 November, 2008: Sam’s is a institution in Brattleboro, near where I grew up. Alongside the free popcorn they always had the best deal on jeans. I decided I needed to get some clothes for working the truck. Scrambling around for clean clothes each day on top of everything else is just not working. So I bought 3 pair of… Read More

From the archives

War Fries

17 December, 2018: This time of year our French Fries are being made from Potatoes shipped down from Prince Edwards Island. We ran through the last of the Hadley, MA potatoes in November. For Clover French Fries were the Impossible Meatball before Impossible. They’ve been a gateway for new customers to taste Clover. We’ve been playing with loaded fries testing… Read More

From the archives

First batch of online merch orders shipping out

16 December, 2018: Fabricio (DTX) sent this picture the other night from the post office. It warmed my heart because it represented the first batch of online merch orders! Someone’s getting Clover under the Christmas tree this year : ) People have been asking us if they can buy Clover merch online forever. This month we finally set up a… Read More

From the archives

Mr. Medlar’s Medlars (via Ashley Medlar)

10 December, 2018: The Medlar hype is real. We’re set for Thursday launch. If you’re not already using the Clover Order Ahead App go get it now to get early access to the Medlar. In the meantime, another amazing Medlar story. Fab at CloverDTX met Ashley Medlar last year. Her Grandfather makes… wait for it… medlar jam. And she BROUGHT… Read More

From the archives

Let the bletting begin!

7 December, 2018: Last year I learned of this medieval fruit called a Medlar. Yeah. I’d never ever even heard that word before. Then I was introduced to another new word: blet. It’s a verb. You blet something. Isn’t that so Medieval sounding!!! Shakespeare wrote about them, Chaucer did too, so did Cervantes. They have a wild flavor, and were… Read More

From the archives

Enzo, the sandwich. Now playing at CloverMIT

29 January, 2013: Most of you who eat our food daily know Vincenzo. Enzo was one of our first employees. He was a former student of Rolando’s working at the Four Seasons. He would help us with the truck here and there. I remember meeting him at Nuestra (now called Crop Circle Kitchen) at 4am, our regular routine at the… Read More

From the archives

Eat like an insider: Sam

6 December, 2018: We have a little feature on the Clover Order Ahead App called “Eat Like an Insider.” It was an idea we had back when we were first playing with app design. The goal would be that users of the app might try some items and discover things they love. We thought a good path would be to… Read More

From the archives

This is Laura and Fab. I want them to make more $

5 December, 2018: I hate tipping. I’ve learned a lot about it over the past 5 years or so. It has racist origins post-civil war history, it amplifies our societies worst qualities including agism/ sexism/ racism, it creates culture divide in restaurants between front of house and back of house, and it’s a lousy way to motivate people. There are… Read More

From the archives

A mallet is absolutely a kitchen tool

4 December, 2018: Believe it or not that Hubbard Squash is one of the smaller specimens. No joke. We’re testing a new snack at CloverLMA made from this beast of the squash world. Get it now (CloverLMA only). Hubbard Squash is one of those things I’d heard of by name but for a long time I didn’t really know what… Read More

From the archives

You’ve been eating organic…

3 December, 2018: I’m going to be writing a lot about wheat over the coming weeks. To kick that off I want to let you know that all of the pita at Clover is being made with organic wheat and has been for the past few weeks. I learned a few months ago that conventional wheat is loaded with glyphosate… Read More

From the archives

Meet Chris

25 November, 2008: This is Chris. You may have noticed him behind the counter on making your sandwiches. Chris is great. We wish he could be working for us full time, but he has another (much better paying and more stable) gig so we take what we can get. Most weeks you can find Chris on the truck Tuesday, Wednesday,… Read More

From the archives

Grafton smoked cheddar

3 December, 2018: If you had the Delicata Squash Breakfast Sandwich on Friday, or the Brussels Sprout Sandwich or Platter you may have tasted cheddar we house smoked. We’ve been buying Grafton Cheddar since the start of Clover. I grew up in Massachusetts but right on the VT border and I’ve loved sharp cheddar as long as I can remember.… Read More