TODAY@KIT

We’re hosting an open Food Development Meeting tomorrow (7/11) at the HUB. We’ll taste new ideas for Clover breakfast. Sign up via Clover’s Eventbrite page. 

We cut Fruit Salad to order each morning. Right now we’re cutting strawberries from Ward’s Berry Farm in Massachusetts, along with New Jersey Kirby cucumbers and mangoes from Mexico.

Purple Shiso is in from Western Mass farms. Tastes like basil + mint + licorice. Try it in our Shiso Soda. 

We are in Week 2 for the Golden Oyster Mushroom Sandwich and the Strawberry Broccoli Sandwich. What do you think of them? 

Tuesday at Food Dev, Chris will be using a rice cooker and Pete from Barismo will be by with new coffees to taste. Sign up for a spot via our Eventbrite page.

Strawberry season is almost over. Find them today in our Strawberry Lemonade, Strawberry Soda, and Strawberry Broccoli Sandwich.

Are you mourning the loss of the Carrot Sandwich? It’ll be back next year when carrots come back into season. 

Rhubarb has started showing up in our home gardens, which means it’s going to hit Clover soon. Goodbye Pear Compote, hello Rhubarb Compote!

Hadley Grass (asparagus) hits the menu the first week of June. We’re blanching it, serving it with a little lemon zest every day after 3pm.