Farm Day

July 17, 2015

Sprouting Farms  

On Monday we went old school. We went classic company BBQ. We went red checker tablecloths and dinner at the farm - and it felt so right. All of our store teams headed out to Sprouting Farms for a good old fashioned summer BBQ, complete with three-legged races, giant jenga, cheeseburgers and watermelon. We closed our stores at 4pm to enjoy a beautiful evening on the farm and we took a break from sandwiches to dig into watermelon and hot dogs. We indulged in the slow-paced farm lifestyle on one amazing, long summer night.

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Early Summer Update

July 10, 2015

The weather has been getting warmer every day and we are enjoying the longest days of the year. There’s no doubt that it’s summer in the Pacific Northwest and we’re all in. Beautiful sunsets, late night swimming, and sunny weather produce – what’s not to like? Homegrown Summer Seasonal Homegrown Summer Seasonal It’s starting to feel like summer in our stores too. We’ve partnered with local chef Tom Douglas on our new Summer Seasonal sandwich. The BBQ Chicken Bacon Ranch is now available in all stores and it features Tom Douglas’s ancho molasses BBQ sauce drizzled over grilled chicken, nitrate-free bacon, melty cheddar cheese, creamy ranch & organic greens.  Give it a try, let us know what you think. And for our vegetarian friends, try it with tofu instead of bacon & chicken. Sprouting Farms Sprouting Farms Sprouting Farms Sprouting Farms Sprouting Farms Summer is also in full bloom out at our certified Organic farm, Sprouting Farms. Our store managers headed out for a farm day early in the season to plant heirloom cherry tomatoes. Just last week our shift leads took a trip to the farm to trellis the growing plants. The baby greens and kale are also coming along; we’ve already harvested a few plots and they’ve made their way into your sandwiches and salads. The land is exploding with green tomatoes and with just a few more weeks of ripening, they’ll be ready to hit the menu. We planted just over 500 organic, heirloom tomato plants this year - go big or go home, right? Homegrown Sammamish Between spending time on the farm and falling in love with the BBQ Chicken Bacon Ranch seasonal, we’re gearing up for a great season. Oh and did we mention we opened our ninth store?? We’re excited to join the Sammamish community at our new store up on the Plateau. Opening day was a huge success with an amazing turnout. Thank you Sammamish for all the support, we look forward to sharing sandwiches with you for years to come. Look out Bellevue, we’re coming for you next.

Chicken Cherry Pecan

May 5, 2015

11149448_10153194818180540_8665932467132321909_n Our newest sandwich is the Chicken Cherry Pecan, a chicken salad sandwich made with antibiotic and hormone-free chicken, tart dried cherries, spiced pecans and sage aioli bursting with flavor and texture. Add a pinch of baby kale and the handmade bread of your choice and you have a healthy, delicious, protein-packed addition to your Homegrown faves. half 5.75 / whole 11.50 (dairy-free; egg-free).

Back On the Farm

April 12, 2015

Winter frosts are over (fingers crossed) and we've begun planting this year's crops on Sprouting Farm, our certified organic farm in Woodinville, WA. Our farm manager Ethan gives us the low down:


Kale and lettuce mix will be direct seeded every 14 to 18 days. They'll grow more quickly during the heat of the summer and the interval between planting and harvest should be between 40 and 60 days for both crops.

Cherry tomatoes will be planted next. We'll grow two different varieties; Super Sweet 100s and Sungold. These two varieties grow well in the Northwest, and produce quality fruit. We've already planted many of these in flats in our greenhouse. We'll plant them in the field in mid-May. It's colder out on the farm than it is in Seattle, so we keep them indoors until then. This means that we have to be Harvest will most likely start in late July and continue through August. Tomatoes like hot weather, and if it's a cold season we may not be harvesting as long.

The last crop is cucumbers, which have been started in the greenhouse as well. There are a number of varieties including Shuyo and Tasty Jade. These were planted in flats two weeks ago and will be repotted into larger containers in another few weeks once they are too big for the flats. The field planting and harvesting schedule for cucumbers will be roughly the same as tomatoes.

It should be a great season! Check back here for posts throughout the growing season to learn more about our farm and many helpful growing tips for your own garden.

Spring Seasonal Sandwich: The Spicy Italian

April 2, 2015


We're spicing up the spring season with our new Spicy Italian sandwich. It features Calabrese Italian salami from Creminelli Fine Meats, made from antibiotic-free, heritage pork. For extra spice and flavor, we're topping each sandwich with Portland's own Mama Lil's hot peppers.

Spicy Italian smoked ham, spicy salami, mama lil's hot peppers, greens + balsamic $5 half / $10 whole

Add Fresh Mozzarella (recommended!) $1 half / $2 whole