TODAY@DTX

It’s sugaring season. Our 3pm special is Fried Corn Fritters with Maple Syrup. 

Our Shiitake Mushroom Sandwich is in its third week of testing. What do you think of it? 

We just launched the Pimento Cheese Sandwich. Lucia brought us this recipe when she was working on the first food truck in 2010. 

We are launching a new fruit salad soon in honor of citrus season. Cara-cara oranges, carrots tangelos, dates, and honey. 

We are now accepting signups for summer farmshares with pickups at 6 Clover restaurants. Go to our website: www.cloverfoodlab.com/farmshare. 

We are looking for ideas for carrot sandwiches and mushroom sandwiches. Think you’ve got the next great Clover sandwich in your head? Come to our open Food Development Meeting every Tuesday at 3pm at the HUB.

The Sunchoke Mushroom Sandwich has been outselling the Chickpea Fritter. Black pepper scallion mayo, roasted cremini mushrooms, fried sunchokes, fried onions, Grafton cheddar, and fresh arugula. 

The folks from Barrington Coffee (who are responsible for that new Rwandan coffee you’ve been drinking) will be by next Tuesday 3/29 for coffee, donuts and pour-over lessons. Sign up today: www.cloverfoodlab.com

Michael Docter just harvested over 21,000 square feet of spring-dug parsnips in Hadley, MA. Launching soon: the Spring Dug Parsnip Sandwich.