TODAY@KIT

Japanese Mushroom Sandwich

The new Japanese Mushroom Sandwich is out of its test phase at CloverHFI, and is headed to us this week. Farewell, Blue Oyster Mushroom!

We are hiring and need your help. Know anyone great? Send them over to www.cloverfoodlab.com/careers

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.

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

Melon season is underway! Try our Watermelon and Canteloupe Agua Frescas, made with melons from Next Barn Over in Hadley, MA.

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

@cloverKIT or @cloverfoodlab_boston