Clover

“The Earth is what we all have in common”

Earth. It’s the only home we have. So, why don’t we all do something nice for the Earth and ourselves, shall we? Have you ever heard of “clean flavors”? It’s food that not only tastes good, but it feels good. It’s food that you can savor the aftertaste. But it also refers to food that you don’t need to be a chemist to make. Food that is not factory-made, processed, or enhanced in any way, shape, or form. So where can I get this oh-so-delicious and Earth-friendly food?

Clover Food Lab is the latest addition to the Boston food scene. It’s hip, innovative, and happening. As I described above, the food is “all natural”, largely organic, and always fresh. Your food is cut as close to the time you’re going to eat it as possible. Additionally, the menu changes day-to-day based on the fresh ingredients on hand. Their “no freezer” policy means that the menu is limited and constantly revised. And food runs out. I suppose that’s the price to pay for a happy Earth and a happy you! It’s truly a progressive philosophy.

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When traveling, although presumably convenient, I typically avoid food trucks. Gluten-free and conventional food trucks just don’t go together- the lack of time for a thorough inquisition as well as the increased likelihood of cross contamination just don’t make it a suitable option. However, when I was in Boston this past summer, I was introduced to the Clover food trucks. With trucks and restaurants situated from MIT to Harvard Square, Clover is spread out far and wide across Boston. Each truck is adorned with a whiteboard with a few select food items and drinks. The later in the day you come, the more items will be crossed out. Alright, so onto the gluten-free choices. Any sandwiches can be made gluten-free- it simply has no bread and is called a “boat”. I would highly recommend the chickpea fritter “boat”; it is essentially falafel-based with carrots and purple cabbage with a subtle horseradish-esque sauce. Additionally, the rosemary fries were what I like to call “stick fries” (by shape). They were healthy and well-seasoned. I believe they had a pinch of sea salt, but don’t quote me on that. If only they hadn’t run out of the blueberry lemonade when I was at the truck! It was delicious, and it is real food (and everything was compostable if you must know: +1 for Team Earth!).

Also, check out this little cheat sheet Clover gave me! Oh, how I love gluten-free menus!

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I know this foreword-thinking movement will set off a spark and inspire other eateries. So why wait? There are nearly a dozen Clover locations in Boston, so next time you’re in town, give it a try!

Cheers,

Anika

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