Mar 9th, 2010 by Homegrownian
Whether or not Seattle followed its nearly 70 degree Saturday with a snowy Monday, the daffodils have popped up, the cherry trees are blooming, and our friends at Charlie’s Produce (or Chuck Duce as we like to say) have begun to stock local spring vegetables like swiss chard, scallions, peas, kolrabi + fennel.
We have some great spring menu offerings up on the boards starting today – like the Lamb Meat Ball Sub with apricot mint tzatziki, cucumbers and goat cheese, featured above. On the seasonal menu this spring, you’ll also find a curry grilled cheese with shaved fennel and a Spring Vegan made with asparagus, swiss chard and a sweet pea edamame puree.
Come in and check out the new menu!
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Mar 4th, 2010 by Homegrownian
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Mar 4th, 2010 by Homegrownian
Head Chef Rob Milliron filming Seattle Channel segment March 2010
Spicy Pork Tenderloin w/ Apple Fennel Slaw, Opening Day March 24, 2009
South Carolina Pulled Pork with Slaw on Brioche – Spring Menu 2009
Homegrown Tricycle in front of HG, Summer Solstice, 2009
Signature Crab Cake Bacon Avocado – On the Menu year-round
Sweet Potato Black Eye Pea Cake w/ tomato jam and arugula – Spring Menu 2009
Mobile Garden planted in the HG Tricycle
Pulling That Pork… daily
Ben & Brad, for the Stranger, summer ‘09
Summer Solstice 2009
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Mar 3rd, 2010 by Homegrownian
When we first found out about Melrose Market on Capitol Hill, we got giddy about our new neighbors. Opening up shop next to the relocation of Matt Dillon’s Sitka & Spruce seemed like a foodie dream. But after digging our hands in a little deeper, we have begun to unearth a truly special project.
Photo: Matt Dillon of Sitka & Spruce, The Corson Building
Positioned quietly around the big names, some small local startups are filling the Melrose Market stalls with unique synergy. The Melrose Avenue block, between Pike and Pine, is being transformed into what might be best described as an organic food court.
Photo: Historic shot of Melrose Market circa Ninteen Thirty God-Knows-When
With Homegrown joining Calf & Kid, an artisanal cheese shop, Rain Shadow Meats, an old school New York City-style butcher (developed by Russ Flint of Boat Street), and Marigold and Mint, an organic flower shop supplied by its own local farm for the freshest flowers around, this old, wide-open space is filling up with new, inimitable energy. With so many innovators under one roof, everyone feeds off one another.
Melrose Market Rendering from Graham Baba Architects
The possibilities for collaboration are truly exciting; so is the prospect of having our new block feature as one of Seattle’s neighborhood farmers markets. Wouldn’t that be something?
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Mar 1st, 2010 by Homegrownian
We first got excited about the Bloom Box during last week’s Monday Morning post-60 Minutes Discussion (something we do every week, which predominantly consists of mocking Andy Rooney).
The Kleiner Perkins startup officially launched their new off-grid fuel cell technology after 8 years of veiled secrecy and 400 million VC dollars. Powering the likes of Google, Ebay and Walmart, the Bloom Boxes are striving to get to scale and lower their whopping $700,000 – 800k price tags. Co-founder and CEO J.R. Sridhar hopes to drive the price down to $3000 and install his boxes in household backyards.
“Customers like Wal-Mart believe in doing the green thing but they absolutely believe in the bottom line,” says Sridhar. “The technology had to pass the muster and the muster simply was the rate of return on the investment.”
Right now, Bloom Boxes are powered by natural gas or biogas from landfills, but in the future, Bloom hopes to integrate its patented link to roof top solar units, “that’s the killer app,” Sridhar adds.
The coolest part may be their stance on raw materials: only use substances found in abundance. This helps Bloom bypass fuel cell technology’s biggest hiccup, the need for rare elements to be used as catalysts for low-temperature reactions. Bloom uses beach sand and ink to make its cells, which will also help lower its production costs at scale.
Read more on Grist and check Bloom Energy’s website here
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Feb 23rd, 2010 by Homegrownian
Now you can get your HG fix on the go, all over town… you’ll probably need a map.
Find our Coffee Shop Sandwiches at the following locations:
Healeo – www.healeo.com
15th Ave Coffee & Tea – www.streetlevelcoffee.com
Spud! Local & Organic Delivery – www.spud.com
All our Coffee Shop sandwiches are stacked on Essential Baking Company’s french baguettes, made with 100% organic ingredients, and as always, wrapped in 100% compostable packaging.
Check out this post for an update on new locations to pick these up.
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Feb 18th, 2010 by Homegrownian
So, we’ve been thinking, for a while now, that, well, we’re gonna ditch the lavender tarragon popcorn for the Spring Menu.
For the fall/winter menu, we wanted to do so many things – so many sauces and different kinds of sandwiches – so little chalkboard space. We shot for a diverse menu and ended up with an exhaustive one. Sometimes it feels like we’re an Asian Fusion restaurant still throwing out great ideas for the twenty-seventh integration of kimchi on page 11 of the menu.
For Spring 2010, we are getting back to basics. Cutting the menu nearly in half. Focusing on we’re good at. Taking a page out of many small restaurants’ playbooks? Definitely. And with these changes, we’re going to go back to simplicity, to the days when sandwiches were a man’s best friend and dogs were just dogs.
Don’t fret, there will be an amazing new Seasonal section of the menu that will feature exclusively Pacific Northwest ingredients that will make your taste buds start dancing and hooking up in the back room (yeah, in your stomach).
For sides, we’ll still have our South Carolina Slaw and Homemade Potato Chips. But, if you love the lavender tarragon popcorn and are struggling to imagine your life without it, check out our Lavender Tarragon Blend, one of our four gourmet seasonings sold at the front counter. Shake some over homemade popcorn at home for a delightfully herbaceous “I’m-just-gonna-stay-in-and-watch-a-movie” type of experience. Sweat pants not included, though we are trying to get into some more merchandising.
They’re $3.99 or you can pick up all four for $15.
See all our blends here.
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Feb 17th, 2010 by Homegrownian
Spud!, the emerald city’s local and organic grocery delivery service is one part farmers market on wheels, one part gourmet grocer… and they just got a whole lot cooler. Because they’ve got Homegrown sandwiches now!
Starting next week, you’ll be able to order our coffee shop sandwiches right off their website, and get them delivered right to your door step. Some might call this lazy; we call it sandwich 2.0.
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Feb 15th, 2010 by Homegrownian
We’ve been working hard to create some sandwiches for local coffee shops around town. Starting Tuesday, February 16th, you can find some of these tasty creations at the Starbucks inspired 15th Avenue Coffee & Tea on Capitol Hill. And later this week, at Healeo on Madison!
We’re still sending samples out to a lot of local businesses and hoping to get these out to a couple more Seattle shops. We are starting with four baguette sandwiches: Turkey, Apple Butter + Herb Cream Cheese; Ham, Shallot Relish + Beecher’s Flagship; Roast Beef, Gruyere + Horseradish Aioli; and Hummus, Veggies + Herb Cream Cheese.
As far as pre-made, “I got this at a coffee shop,” sandwiches go, these are pretty great. Made with homemade sauces, Zoe meats and the same steadfast attention to ingredient sourcing, now you can get your Homegrown fix on-the-run, and soon we hope, all over Seattle.
As usual, all our sandwiches are packaged in plant-based bioplastic and recycled paper and are 100% compostable. Better food. Less waste.
* Stay tuned for updates as new locations come online, and please let us know if you want to get these in your local neighborhood bakery/coffee shop.
Updates on Facebook
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Feb 8th, 2010 by Homegrownian
After the warmest January on record, we’re starting to prepare for another HOT summer in Seattle. There are whispers around the Sandwich Lab of a Homegrown Ice Cream Sandwich. Brad is pretty intent on coming up with the perfect frozen sammie, to be wrapped and sold on-the-go this summer.
We’re planning to partner up with one of Seattle’s own ice cream makers and we are playing with the idea of baking our own “bread” – to make a chipwich of sorts. There have been some crazy flavor combos thrown around, but I’m pushing for something simple and timeless, like a polka dot bow tie. Maybe a little chocolate chip cookie/coffee ice cream combo or thin mints w/choc-chip mint ice cream in the middle.
Would love to get a little battery-powered freezer and sell them out of the HG tricycle outside late-night spots around town. Kings Hardware on Friday’s, the Cha Cha on Saturdays – of course we’d throw in the Fremont love as well.
Please send in your dream flava-combos and we’ll make it happen.
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Crysta 
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The Bloom Box 60-Minute video, in case anyone wanted to watch it online. http://www.cbsnews.com/video/watch/?id=6228923n&tag=mg;mostpopvideo