From the archives

This soup is so popular it is hurting our sales

16 February, 2019: We added a hearty soup to our menu a few weeks ago. It’s selling bonkers. One of those items that is quickly becoming this cult favorite. And I was looking around at the table I was sitting at earlier today and wondering, wow, that’s a lot of people with soup. So I ran some analysis. And guess… Read More

From the archives

Tomato nightmare… not sure what to do…

15 February, 2019: Tomatoes are a nightmare right now. For years we’ve bought from Backyard Farms up in Maine. They were sold and are growing terrible tomatoes now. The Canadian greenhouse tomatoes are terrible. The VT greenhouse we like is in the middle of a mid-winter clean-out. We tasted some OK heirloom tomatoes from Mexico, but they were just OK… Read More

From the archives

Better than “strong yes”: Breakfast Bowls are testing at CloverKND

14 February, 2019: I’m going to give you the whole story here. This bowl has been in the works for a while and there are a lot of inspirations. Read on to learn about all the things kicking around in my head as I was dreaming this one up. And come taste it at CloverKND. We’re in testing. But come… Read More

From the archives

Packaging: hot cups

13 November, 2009: We’re going to need to get more official over the next few months. You know: packaging, proper uniforms, etc. First up: the hot-cup. Some of you may know that I have this dream of a restaurant where zero food waste gets caught up in landfills. So we’re designing our packaging to be 100% compostable. That’s right, compostable… Read More

From the archives

What is Hasty Pudding?

31 January, 2019: Get ready to be confused. Hasty Pudding is a porridge, and it is a play. Today we’ll be giving out free samples of Clover Hasty Pudding all morning at CloverHSQ (1326 Mass Ave.) Hasty Pudding (the food item) is a term for a porridge. Jasper’s making up a wheat porridge using Maine Grains wheat, leeks, onions, cream… Read More

From the archives

Magical tomato mashed potato

17 January, 2019: Hey, that’s not my family! But I can write this post because I too have sampled the magical tomato mashed potato of Rome. Martina has a list of recommendations for what to do in Rome. If you’re lucky, maybe she’ll share it with you. One of the stops is a restaurant called Pecorino. She sent Ayr’s family… Read More

From the archives

Survey Day: Thursday 1/17/19 (closed)

17 January, 2019: (This survey is now closed – we hold these surveys about once a month, so if you’re lucky you’ll come to Clover during a future survey day!) — If you received a survey card in line today, please click on this post to get to the survey link. A huge thanks for helping us improve!! Click here… Read More

From the archives

No giant soup popsicles here

8 January, 2019: The other day Fabricio (DTX) told me that over the weekend he popped his head into one of our competitors and watched the staff defrosting a giant frozen popsicle. That frozen popsicle? Soup. Rolando was our chef when we first started. He learned soup when working at the French Laundry with Thomas Keller. He taught us about… Read More

From the archives

Ketchup Bomb

20 January, 2011: Here is a not-so-glamorous picture of Enzo.  He wasn’t in a good mood when I took the picture, but it’s a good laugh looking back on it. Truck operations have gone through a radical overhaul and now 100% of their operations are going through HSQ (cleaning, paper product storage, etc). Used to be we split the operations… Read More

From the archives

Clover + Perky Brothers

8 January, 2019: We hired a design consultancy the other week. We love the C L O V E R logo that we’ve evolved over the years. It looks awesome large. Reflects transparency we care so much about. Reflects our history of the trucks (stencil) and contributions of our staff (Mary traced the current outline). But it doesn’t work small.… Read More

From the archives

Eech

7 January, 2019: You might remember Amy (customer) who heard we were interested in olive oil cake, and baked us 2! She told Lucia about an Armenian salad she loves called “eech,” made with fine bulghur, which is actually “cooked” overnight using the vinaigrette of the salad. The next day there was a cup of bulgher waiting for Lucia! We’re… Read More

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

Clover is back

4 January, 2010: This is a picture of chickpeas in the robot coupe (commercial food processor). We were making up falafel and everything else last night preparing for our first week of 2010. Lot of activity at the truck this week: – TLC camera crews are with us all day Friday. Want to be on TV? Mark your calendar. –… 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