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Last May, we announced that we were partnering with FoodCorps to bring sweetgreen in schools into all of our markets.  FoodCorps champions the same goals of teaching children what healthy food is and helps to provide access to real food by engaging with local communities.

This school year marks the start of FoodCorps’s presence in DC. To celebrate their arrival, we gathered friends and family at our 14+W location to celebrate. We were honored to welcome Spike Gjerde of Woodberry Kitchen, who taught students how make a soup from local vegetables.  We also hosted a produce market filled with fresh veggies from Keany that allowed the students to get the necessary ingredients to make Chef Gjerde’s recipe at home!

Thanks to everyone who has supported this program, we’re excited to kick off another great year of sweetgreen in schools.  Stay tuned on the blog for some key takeaways from each of our lessons!

Today marks the first full day of fall! To celebrate the arrival of a new season, we wanted to give you some tips on how to select the best fall produce at your local farmers market. 

When we think about our menu at sweetgreen, we always try and keep the growing seasons in mind.  We’re committed to supporting our communities by working with local farmers to offer as much seasonal produce as possible. Stay tuned for updates on how we’ll be applying these values to our upcoming California locations, and keep an eye out on instagram to see what fall flavors are coming to a salad bowl near you!

The temperature has started to drop, which means it’s once again time to turn up the heat in your kitchen!  For this recipe, we were inspired by the corn in the September salad for DC and Philly, which we’re sourcing locally from Arnold Farms in Maryland.  

We made these corn fritters a bit healthier than traditional ones by using whole wheat flour, and a bit hotter than your average fritter by adding some spice from pickled jalapeños!


  • 1/4 cup corn flour
  • 1/4 cup whole wheat flour
  • 2 eggs
  • 1.25 cups fresh corn
  • 1/4 cup scallions, chopped
  • 1/4 cup of jalapeños (we used the pickled thai basil ones from local DC producer Gordy’s Pickle Jar)
  • 1 tbsp olive or grapeseed oil
  • salt + pepper to taste


  1. Place fresh corn, green onions + jalapeños in bowl and combine
  2. Add egg, then flour and stir
  3. Heat oil in pan over medium heat
  4. Scoop 1/4 cup of mixture into hot pan and flatten
  5. Sauté for 4 minutes on each side, or until golden brown
  6. Remove from heat and place on paper towels to cool
  7. Season with salt + pepper and serve plain, or topped with freshly sliced avocado 

Yields: 6-8. Approximate calories per servings: 110.

Kale-ifornia here we come! Last week we announced our second California location in Santa Monica. With sweetgreen Santa Monica and our first West Coast location in West Hollywood set to open early next year, we recently took a trip out to the Salinas Valley to search for some local produce to feature on our menu

The Salinas Valley is one of the top agricultural regions in California, and we’re excited to partner with some family farms from this area. Also, for the first time ever, we’ll be able to offer local avocados!

Thanks again for all of your support. We can’t wait to bring the sweetlife to Cali!  

Earlier this year we announced our first West Coast location in West Hollywood, and now we’re excited to tell you that we’re also headed to Santa Monica in 2015!  Our second California location will be at 1351 4th Street, right in the heart of Santa Monica and just a few steps away from the beach. 

We’ll have indoor and outdoor seating, so you can take advantage of the sunshine and breeze year-round.  Thanks for continuing to live the sweetlife with us, we’ll see you in California!

It’s summer’s last hurrah! We’re here to make sure your Labor Day celebrations are filled with recipes that celebrate the final days of summer fruit.

Inspired by the August salad in DC and Philly, and the upcoming September salad for Boston and New York, this salsa is made with local watermelon, which is currently in season on the East Coast.  Serve it with your favorite chips or veggies this long weekend!


  • 3 cups fresh watermelon, chopped
  • 1/2 cup cucumber, diced
  • 1/2 cup yellow, orange or green peppers, diced
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, chopped
  • 2-3 tbsp jalapeño, diced + seeded
  • 2 tbsp lime juice
  • sea salt, to taste


  1. Combine watermelon + veggies into bowl and toss
  2. Season with lime juice and salt to taste
  3. Stir and serve chilled

Yields 3-4 servings. Approximate calories per serving: 66.

September is almost here, which means that the last of the summer produce is making its way into our kitchens and into your new seasonal salad!

In DC and Philly, we’re once again offering Maryland 'True Blue' certified crab in partnership with Profish and the Maryland Department of Natural Resources. We’re proud to support local fishermen and serve crab from the neighboring Chesapeake Bay.

Boston and New York will enjoy a September salad that features local heirloom tomatoes and local watermelon.  In Boston, we’re sourcing our tomatoes from our friend (and star of our latest Meet the Farmer video) Jim Ward of Ward’s Berry Farm. In New York, we’re excited to source all of our gazpacho ingredients from our friends at Brooklyn Grange, one of our community partners and recent host of our summer sweetlife supper

Learn more about what’s coming to your September salad:


shredded kale and organic mesclun with ‘True Blue’ Maryland crab, avocado, green and red peppers, local corn, spicy sunflower seeds; topped with our housemade carrot chili vinaigrette (505 calories)


shredded kale and arugula with local watermelon, local heirloom tomatoes, cucumbers, fresh mint, feta and spicy sunflower seeds; topped with our housemade champagne vinaigrette (400 calories)

This week, sweetgreen team members took a day away from their desks and stores to participate in our third annual farm day!  We returned to Rocklands Farm in Maryland, where farm day was hosted last year, to learn about sustainable and rotational farming and to see these practices firsthand.

While we were there, we helped the farm with some of their daily tasks, including weeding and blackberry picking.  We support family farms however we can - whether it means sourcing local produce, or lending a helping hand during the day, we like to make an impact in our communities.

Interested in working at sweetgreen? Check out our careers site to learn about current opportunities and what it’s like to live the sweetlife every day.

The best cooking is often the most simple cooking. This is especially true in the summer with the abundance of local produce, like the heirloom tomatoes in our August salad.  

We created a few simple toast recipes that let the flavors of these fresh tomatoes speak for themselves. Feel free to follow our suggestions, or make your own creation with your choice of herbs, spices and cheeses.

Ingredients for all recipes:

  • 5-6 slices of thickly-cut baguette (or whatever your favorite bread is)
  • 2 tbsp extra virgin olive oil
  • 2-3 heirloom tomatoes, thinly sliced
  • salt + pepper to taste

For avocado + basil variation add:

  • 1 ripe avocado, pitted + mashed onto toast
  • 3 basil leaves, chopped
  • 1 clove garlic, minced
  • balsamic vinegar to taste

For goat cheese option add:

  • 3 tbsp soft goat cheese
  • 1 clove garlic
  • sprinkle of fresh thyme

For caprese version add:

  • 4 basil leaves, chopped
  • 1 clove garlic, minced
  • 2-3 balls of fresh mozzarella
  • balsamic vinegar to taste


  1. Slice bread into thick pieces
  2. Brush with olive oil (and garlic if included in recipe)
  3. Toast bread until golden in toaster or oven
  4. Assemble toasts with your favorite toppings
  5. Season to taste with salt + pepper

Yields 2-3 servings. Approximate calories per serving (varies per recipe): 150-280.

Some #wednesdaywisdom in honor of Robin Williams.