Satur Farms supplies retailers and upscale restaurants alike
Satur Farms supplies retailers and upscale restaurants alike
CUTCHOGUE, NY -- Paulette Satur knew that the farm she and her husband, Eberhard Muller, bought here on Long Island's north fork in 1997 would be a success.
Ms. Satur told The Produce News during a visit in early July that she and Mr. Muller -- a world-renowned chef with 30 years of experience and who served as executive chef at some of New York City's more famous restaurants, including Le Bernardin, Lutece and Bayard's -- met, married and bought their farm all in the same year. Initially, the couple started growing vegetables for Mr. Muller's restaurants on a 3,500-square-foot plot of land that is still located next to a cottage on the property that is currently used for the firm's offices.
As word spread of the quality of his vegetables, several of Mr. Muller's colleagues began asking if he would grow items for them, as did many of Ms. Satur's clients, whom she serviced as a consultant in the wine industry.
Ten years later, that small garden has grown to become a 160-acre operation that produces 60 to 75 of the freshest vegetables and culinary items available to retail and foodservice clients, including some of the more exclusive restaurants in the New York metropolitan area from late April through at least Thanksgiving.
"We always knew that our operation would explode, especially now with the demand for local product," said Ms. Satur, who handles the firm's sales while here husband manages the growing operations. "We're at the doorstep of the largest metropolitan market in the country and we are treating retailers as our farmer's markets."
According to its web site, "Satur Farms grows specialty salads, leafy vegetables, heirloom tomatoes, root vegetables and herbs. We are committed to farming according to organic standards, although not certified organic, and believe it produces better flavor profiles and assures a healthy, pesticide-free choice that is better for people and the planet."
Ms. Satur said that the firm's primary offerings for retailers are five-ounce clamshells of baby leaf items, including spring mix, spinach and a true wild arugula.
She noted that Satur Farms also offers baby root items, such as bunched carrots available in orange, yellow, red and maroon, and beets in red, gold and candy cane. Swiss chard in colored and rainbow varieties, Lacinata Tuscan kale, baby bok choy and squash blossoms are also popular items. There are also 20 varieties of microgreens in its line.
The microgreens, which Ms. Satur described as items that "are harvested before the first true leaf emerges and are delicate for both visual and flavor impact," are grown in a 50,000-square-foot greenhouse, which allows the firm to provide product year-round.
The firm currently ships direct to retailers from its HACCP-certified facility, which Ms. Satur said earned a "Superior" rating from Scientific Certification Systems. Within the next year, she said that Satur Farms is looking to expand its packing facility as well as to lease an additional 60 to 100 acres to keep up with the demand for its products.
Ms. Satur told The Produce News during a visit in early July that she and Mr. Muller -- a world-renowned chef with 30 years of experience and who served as executive chef at some of New York City's more famous restaurants, including Le Bernardin, Lutece and Bayard's -- met, married and bought their farm all in the same year. Initially, the couple started growing vegetables for Mr. Muller's restaurants on a 3,500-square-foot plot of land that is still located next to a cottage on the property that is currently used for the firm's offices.
As word spread of the quality of his vegetables, several of Mr. Muller's colleagues began asking if he would grow items for them, as did many of Ms. Satur's clients, whom she serviced as a consultant in the wine industry.
Ten years later, that small garden has grown to become a 160-acre operation that produces 60 to 75 of the freshest vegetables and culinary items available to retail and foodservice clients, including some of the more exclusive restaurants in the New York metropolitan area from late April through at least Thanksgiving.
"We always knew that our operation would explode, especially now with the demand for local product," said Ms. Satur, who handles the firm's sales while here husband manages the growing operations. "We're at the doorstep of the largest metropolitan market in the country and we are treating retailers as our farmer's markets."
According to its web site, "Satur Farms grows specialty salads, leafy vegetables, heirloom tomatoes, root vegetables and herbs. We are committed to farming according to organic standards, although not certified organic, and believe it produces better flavor profiles and assures a healthy, pesticide-free choice that is better for people and the planet."
Ms. Satur said that the firm's primary offerings for retailers are five-ounce clamshells of baby leaf items, including spring mix, spinach and a true wild arugula.
She noted that Satur Farms also offers baby root items, such as bunched carrots available in orange, yellow, red and maroon, and beets in red, gold and candy cane. Swiss chard in colored and rainbow varieties, Lacinata Tuscan kale, baby bok choy and squash blossoms are also popular items. There are also 20 varieties of microgreens in its line.
The microgreens, which Ms. Satur described as items that "are harvested before the first true leaf emerges and are delicate for both visual and flavor impact," are grown in a 50,000-square-foot greenhouse, which allows the firm to provide product year-round.
The firm currently ships direct to retailers from its HACCP-certified facility, which Ms. Satur said earned a "Superior" rating from Scientific Certification Systems. Within the next year, she said that Satur Farms is looking to expand its packing facility as well as to lease an additional 60 to 100 acres to keep up with the demand for its products.
