From day one, small, local farms have been at the heart of our operation. Many of our ingredients have been harvested just a few days before we serve them, so our food is fresher, more nutritious, and better tasting.

But that's not the only reason we source locally.

Our founder was raised on a small family farm in North Carolina and saw firsthand the dangerous effects "Big Food" is having on our communities, our food systems, and our planet.

So we make food the way it's supposed to be made, starting at the roots. Your produce should  be local. You're supposed to know and trust the people behind your plate.

Paulette Satur has always been the underdog. Born on a dairy farm in Central Pennsylvania, she gave up a life in the wine business in New York City to become a farmer with her chef-husband in 1997. Although today she runs the largest woman-owned farm in the state, it took many years of determination, grit, and flexibility to get there.

Since then, as Green Top has evolved, so too has our relationship with Satur Farms. When the pandemic hit, we awarded Paulette a large part of a government contract providing food relief to New Yorkers in need that kept her farm afloat. Perhaps her humble beginnings inspired her to take a chance on Green Top back in 2015 when we were still growing microgreens in an apartment closet.