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These tender greens are low in calories and high in nutrients like vitamin K and iron. Sauté with garlic and lemon and serve as a side; mix with other leafy greens in a salad; add to ricotta for ravioli, stuffed shell, or lasagna filling; make spinach artichoke dip; bake into spanakopita.
Paulette Satur grew up on her family farm in central Pennsylvania, studied Horticulture at The Pennsylvania State University and was awarded a graduate degree in Plant Physiology from The University of Arizona. After twelve successful years in the wine business in NYC, she returned to her love of the land when she and Eberhard purchased their farm. They've become an agricultural force and economic driver on Long Island’s North Fork, leading the governor to have chosen Paulette to sit on his economic development council.
Eberhard Müller arrived in this country from the Black Forest of Germany after having worked for four years in Paris with Alain Senderens at the three-star Michelin restaurant L'Archestrate. He shot to fame when he opened Le Bernardin with Gilbert LeCoze and was awarded four-stars from The New York Times. He later became Chef of Lutece after Andre Soltner's retirement, and was subsequently Executive Chef at Bayard's in downtown Manhattan. He is now at the farm full-time. After more than thirty years in restaurant kitchens, he has taken on the challenge of growing produce and supplying other chefs with the raw ingredients that he found difficult to procure at a freshness level meeting his exacting standards.
Satur Farms is a certified MWBE, Minority and Woman-owned Business Enterprise.
Store in clamshell with a paper towel to absorb extra moisture in the crisper drawer of the fridge for up to a week.