Hey there Green Top Family! Last week our team toured Satur Farms on Long Island’s North Fork—our first local farm partner from back in the company’s early days! Visits like these help us stay connected to the growers and the land we pull from (and they’re more than worth the drive, trust us). 

There’s a lot to love growing at Satur Farms (mustard greens, mesclun, kale, and bok choy are barely the tip of the iceberg… lettuce) and something’s almost always in season. After learning about how the people at Satur use healthy farming practices to keep pests and disease away, we were treated to some extra fresh leafy greens right from the field—and they’re picking daily to make sure that nutritious leafy goodness comes straight to you every time you open one of our salads, entrees, or sides!

We’re proud to work with folks like Paulette Satur and Chef Eberhard Müller, two farmers who champion sustainable practices and social responsibility at Satur Farms (and just so happen to be married). Their commitment to thoughtful agriculture matches our mission statement to a T, and it’s more than words at Satur Farms—they really walk the walk with a butterfly and beneficial insect garden!

As a chef-based farm, the folks at Satur put an extra emphasis on flavor, freshness, and quality. If a plant isn’t the best it could be, it’s culled and returned to feed the soil. Right now, we’re using their thyme in everything from our Red Pepper Coulis to classic Home Fries—and that’s just their thyme! You can also see Satur sugar snap peas, rosemary, broccoli, and more on our menu. Coming up in the fall, be on the lookout for their neighbors’ cheese pumpkins in our Roasted Pumpkin Mushroom Elote.

Nothing’s better than working with an organization that’s so down to Earth (last pun, we promise), and here at Green Top we’re beyond grateful for all they do, rain or shine, to help feed us New Yorkers.