TODAY@HSQ

Clover housemade

We are making our own Nut Milk. You can watch us make Banana Macadamia Nut Milk for our new Overnight Oats.

Local farms are overflowing with zucchini. We’re grating it, folding into a batter, and tossing with cinnamon sugar every day starting at 3pm.

Metropolis Miralvalle is in. Grown in Huehuetenango, Guatemala, roasted in Chicago. Sweet and a bit bright.

Dayna at Queens Greens just harvested tomatoes. We’re using them in our Heirloom Tomato Sandwich and our Gazpacho Soup at lunch.

We just got a shipment of Plimoth Sampe. Ask us how we turn it into our Cheesy Grits w/Egg that is launching soon at breakfast.

By lucia on 9 years ago in TODAY@HSQ

Hungry? Curious? Stacia is your guide to the menu. Ask her for descriptions and what she recommends today.

The beloved Heirloom Tomato Sandwich is finally here! Come try it while the season lasts.

The Blue Oyster Mushroom Sandwich is live. Tarragon miso mayo, fried oyster mushrooms, fresh tomatoes and kale.

Blueberries are in. Find them on Oatmeal with Fruit and Yogurt with Granola and Fruit…

We steeped hibiscus leaves with a touch of brown sugar this morning. Try our Iced Hibiscus Tea at lunch.

@cloverHSQ or @cloverfoodlab_boston