February 14, 2022

The Mardi Gras Box is Here!

Let’s start with a French lesson –  Mardi Gras = Fat Tuesday.

This is because, it being the day before Lent, a lot of people would go on a massive binge of all the rich, fatty, mouth-watering foods (often meat and dairy) that would soon be prohibited for 40 days of Lent.

While we like the earth-saving dream of eating less meat, we LOVE the idea of being able to celebrate Mardi Gras to the fullest.

Chef Jason (of Burn’s Night Box fame) has put together a raucous celebration of the food of Louisiana, with some help from some New Orleanians who have relocated to Massachusetts : )

From gumbo to “crab cakes” to Po boys, this box has everything you need to celebrate in style (yes there will be beignets). Up for some French baking with Chef Bond? Don’t forget to add a King Cake Baking Kit, complete with a bean baby to hide in the batter, as is traditional

This box is only available for ONE day—choose small, large, or double up if you’re expecting a crowd. We’ll deliver it to your door on February 28, so that you can celebrate on March 1. This menu is 50% sold out in presales, so we recommend grabbing a box now if you think you might be interested. 

get your mardi gras box


  • Corn bread (already baked, you’ll just warm it up)
  • Aleppo-Honey butter (let it come to room temperature, then slather it on the cornbread)


  • Cooked Collard Greens
  • Hushpuppies: big balls of cornmeal dough, already fried, just warm and garnish with:
  • Sweet Chili Sauce & Pickled Okra


  • Lentil-Farro-Rice cakes (already formed, you’ll just pan-sear or bake)
  • Chicory salad
  • Creamy remoulade with celeriac and kohlrabi batons


You’ll batter and fry beautiful blue oysters from Rhode Island (we’ll show you how), then nestle them into a braided roll with pickles, tomatoes, and green leaf lettuce. If you are a fan of The Blue Oyster Mushroom sandwich, this is it, all dressed up for Mardi Gras.

  • Central Bakery braided roll
  • Oyster mushrooms
  • “Deep Frying Essentials” – oil, cornmeal, spice kit
  • Pickle coins, tomato slices, green leaf lettuce
  • Tarragon miso mayo


Just combine broth, jackfruit and andouille, warm on the stovetop or in the microwave, and serve over warm Jasmine rice.

  • Gumbo broth
  • Jasmine rice
  • Jackfruit
  • Chickpea andouille (yes, really!)


Say “lan-yap.” A New Orleans word meaning something free or extra, given with goodwill. The word entered English from the Louisiana French, adapting a Quechua word brought by Spanish Creoles.

  • 2oz jar of Creole seasoning from Wells Provisions (New Orleans grocery and cafe in Western MA). Sprinkle it on your Po Boy, Gumbo, or Crab Cakes, or keep it in your pantry to add a kick to your next meal


When Ayr & Rolando went to New Orleans after starting Clover, they fell in love with the tradition of Chicory and Coffee—we used to serve it at the original restaurant at HSQ! This kit lets you imagine you’re at Cafe Du Monde, dipping pillowy donuts in cafe au lait. We’ll provide easy instructions for making pourover and adding chicory-flavored custard cream.

  • Buttermilk beignets (already fried)
  • Chicory-White chocolate creme anglaise
  • Chicory and Coffee mix (coffee from George Howell)
  • A plastic Melitta cone for pouring plus paper filters


According to French Catholic tradition, king cake is made to celebrate the day that the baby Jesus appeared to the 3 wise men. The recipe originated in France in the Middle Ages, and made its way to New Orleans in the 1800’s. Our DIY King Cake Kit has everything you need to make this traditional MardiGras treat, including a lofty brioche dough kit, pecan filling, vanilla icing, colored sanding sugar (gold represents power, green faith, and purple justice), a tin for baking, and a fava bean to hide!Note: you will need to begin the process of making this cake the night before because it rises overnight. Note: you will need to begin the process of making this cake the night before because it rises overnight.

Recent Posts

May 24, 2023
I recently learned that garlic has 4 stages that it goes through on its journey to become the cured stuff you’re probably used to seeing. This year I learned about Green Garlic. It’s the mild, sweet, un-cured bulb, plus the fresh green shoots. We got our hands on a super limited crop from Red Fire out in Granby, and so we decided to see if we could incorporate it into every single different type of box we make next week…
May 23, 2023
We’ve intentionally steered clear of bowls for a long time. If you see Ayr tomorrow, ask him why : ) Tomorrow (5/24) we’re starting a 2-week test of bowls at CloverNTV, our restaurant in Newtonville. If it goes well, this could represent the beginning of one of the bigger changes our menu has EVER seen. We’re hoping we’ve cracked the code to bowls that are seasonal, carefully-composed, easy to carry, and craveable – all the things we love about bowls, and none of the things we don’t.
May 18, 2023
I used to eat Cheesy Grits almost every morning, and if you were eating with us around 2017, I bet you did too. We took our Plimoth-ground-grits off the menu for a little while, but now they’re back at all locations (except for the HUB for the time being). Stop in for breakfast during the next 2 weeks – we’re aiming for these to be hot and ready at 8am and we’ll be selling them til they’re out. The staff has been waking up extra early and adding a lot of extra whisking to their mornings, so we’d love to hear what you think. If you’ve never had our Cheesy Grits before, here are some things you should know….
May 16, 2023
What is Chris eating? When we toured the field at Siena, the crew was planting dahlia tubers. They get planted in warm soil, will grow all summer and will be ready for harvest in the fall. They reminded us of sunchokes, so we got to talking about whether the tubers are edible and it turns out they are! Are they delicious?
May 15, 2023
Do you want a beautiful box of produce for a fraction of what you’d pay in the grocery store? Do you want to invest in a farm’s success and be with them throughout the harvest season? Do you think you hate eggplants but you’ve just never had a good one? It might be time to look into a CSA (or farmshare).
May 5, 2023
I remember exactly the moment we started celebrating May the 4th (“May the Force” be with you). We were on a planning call about meal boxes and we were talking about how we were going to launch our Taco Tuesday program on Cinco de Mayo (May the 5th). Chris accidentally said “May the 4th” and Ayr said, “May the 4th! We should do a Star Wars Box!”
April 24, 2023
If you’ve been reading for a while you probably know we hate waste. Most of the time, minimizing waste is pretty unglamorous, but every once in a while our mission to reduce waste takes us to some very cool places. I look after Clover’s grocery marketplaces (including our Assembly Row grocery store). A few months ago I noticed that the marketplaces were going through a lot of our paper bags. They’re compostable, which is great. But I think the best bag is one you can use over and over again.
April 22, 2023
Few people know that Clover is environmental activism. This is by design.  And it works. We do these customer surveys and see that 9 out of 10 Clover customers are NOT vegetarian. Yet I’m constantly troubled by conflicting feelings about the approach we’ve taken.
April 10, 2023
Over the next 3 weeks, on a rolling schedule, most Clovers are going to be giving out a free hot or cold George Howell Montecarlos coffee to anyone who stops in between opening and 11 am. No strings— we just want to see you all and talk about coffee!! George Howell’s Montecarlos is a single-origin coffee we love for our pour-overs…
March 30, 2023
Each year, early spring is a busy time at the Clover kitchen because we have 2 of our tastiest boxes, usually back-to-back. For the Passover box, a lot of care goes into the kashering of the kitchen, with Rabbi Dolinger coming in to ensure the box is totally Kosher for Passover via Lighthouse Kosher.
March 15, 2023
That photo is corn fritters drizzled with maple syrup. We just started frying them up for a 2pm special – and they’re an element of our Maple Meal Box. If you head away from the city this time of year, you’ll see signs for sugar shacks, where maple sap gets boiled down into syrup and little restaurants pop up to serve pancakes, corn fritters, cider donuts, and dill pickles (to cut through the sweetness of the fresh syrup).
February 28, 2023
You’ve been asking! And finally we can announce: sunchokes are here, starting tomorrow, 3/1. Thanks to Pete’s Greens in VT for getting us local sunchokes. At breakfast we’ll be making The Sunchoke Truffle: fluffy house-baked pita, creamy truffled butter, caramelized onions, a 6.5 minute egg, and thin, crispy sunchoke slices. At lunch and dinner: The Sunchoke Mushroom: scallion-black-pepper mayo, fresh arugula, roasted crimini mushrooms, fried brined onions, and roasted sunchokes. But what IS a sunchoke?