Innovation

Natirar is a 500-acre park located in Peapack and Gladstone New Jersey. Before the park became what it is today, it was originally the Ladd’s, a wealthy New York City family’s vacation home. In 1905 the 33,000 square foot brick mansion on the estate was built which later became a vital part of the top 90 acres on the hill for future sustainability practices. In 1983 the property was sold to The King of Morocco who purchased the property to be closer to his two sons who were attending Princeton University. However, once he purchased the property he never returned. The property was then sold to Sommerset County in 2003 for 22 million dollars. The top 90 acres on the hilltop, including the mansion, were then leased in a public-private partnership with the intent to restore it back to greatness.

Bob Wojtowicz acquired the property and was determined to renovate it and make Natirar’s top ninety acres a location where families and friends can come together to share unforgettable memories and experiences. The first mission Wojtowicz set out to complete was renovating the barn and stables of the mansion into what we know today as “90 Acres” the restaurant on property with a 12 acre farm behind it. This concept was built on the question “why dine farm to table when you can dine at the farm?”

This farm to table concept not only is a benefit for the customer, but for the community as a whole.

Inspiration

The first time the founder of Natirar, Bob Wojtowicz made the drive, he stood by this magnificent estate, with its endless view of rolling hills and countryside, famous for expansive horse farms and beautiful estate homes. He stated, “I was one hour from New York City, surrounded by historic New Jersey towns, yet a world apart from both. And I knew this was the beginning of something transformative, not only for me and for my family but for area residents and, eventually, for guests from all over the world.”

Overall impact

To Chef David, “Sustainability can be defined simply as leave the world a better place than when you found it.” On the farm itself, many sustainable practices are prevalent. The farm at Natirar pledges to protect our environment while producing food for their restaurant. The hope of their practices is to meet the needs of the restaurant without compromising the ability of future generations to meet theirs.

Environmental Impact
Crop Rotation: certain crops deplete the soil of specific nutrients. Poor soil fertility can lead to soil born diseases and unwanted insects or pests. When Natirar plants for instance tomatoes and lettuce, they also plant root crops in order to balance out the nitrogen levels that may have been originally lost, keeping the soil and crops healthy.

Cover Cropping: After harvest, crop covering helps to protect against soil erosion, boost soil fertility and helps control weeds. Cover crops such as legumes are nitrogen fixing and a great source of feed for the farm animals.

Drip Line Irrigation: Natirar does not believe in overhead sprinklers as is can waste a great deal of water and not even target the roots of crops, where they like to be fed. Since the farm has crops that need specific requirements to grow, a drip line system allows for the plants to get what they require without wasting water. So lettuce will receive a great deal of water while peppers will stay dry.

Soil Enrichment: Natirar’s has an extremely extensive and impressive composting program. With the county park making up the other 410 acres of land, there are no synthetic products used. So for example if trees fall, woodchips are collected as well as leaves after they get blown during autumn months. These two components make up the "carbon" element that is added to the refuse such as vegetable peels, fish trim and oils which creates Natirar’s “Black Gold.” After all items are gathered, tractors turn the piles of compost to add air and water is then added during dry spells. This compost is so rich in nutrients there is no added fertility to the soil

Natural Pest Management: Natirar’s practice of planting diversity attracts many insects that are a huge benefit to naturally removing and preying on all the bad ones. For example, marigolds and yarrows are planted in order to attract ladybugs and lacewings, which prey on aphids.

Seed Saving: At the end of each season, Natirar dries and saves open pollinated seeds to be used for the following year’s crops. Natirar also has close connections with local farmers and has accumulated several varieties of lettuces and tomatoes.

Social Impact
The farm at Natirar practices social sustainability through its internship programs. Each summer college students who major in agriculture or environmental students are employed and are exposed to a true farm to table practices. Natirar also supports the local farming community by purchasing items that are not produced on the farm such as hay, chicken and cheese.

Chef David states “When I look for meat and chicken, I know the farmer and his family, I hang out with them on weekends…it’s a relationship with a human being instead of just a trip to the grocery store to buy a product. He’s making a living and I’m making a living. Everyone is happy.”

Economic Farm Sustainability
Organic farm practices are labor intensive and expensive. In order for Natirar to make it’s farm as economically sustainable as possible, a program was developed in order to sell produce to restaurant patrons and have created a Community Supported Agriculture (CSA) Program in which weekly shares are sold to further subsidize the farm. Natirar’s innovative farm at the Table Program allows customers who dine at 90 acres to purchase the tomatoes they really liked in their salad or the eggs that were a topping on their pizza. Cooking classes are also offered, and ingredients used that are in season can be purchased as well. Weekly, Natirar’s “Farm Stand” is set us for CSA members to select produce, homemade honey, eggs and flowers.

Business benefit

Natirar’s successful business practices have allowed them to expand and continue to grow the property. In 2019, 24 residences will be built in the middle of the farm as well as a 66-bedroom hotel with an underground spa. This will make Natirar more of a resort destination for people to spend the weekend and relax while participating in activities such as yoga and hiking.

Social and environmental benefit

Aside from the great benefits the farm itself is doing for the community and the environment, Natirar has taken measures to eliminate straws and plastic waste, repurpose fallen trees into benches and tables, utilizing taps, spring water and well water to eliminate plastic water bottles and to make a conscious effort to recycle and eliminate all waste. Natirar also has a small paying membership with social pavilions and workout rooms where people can spend time together and get to know each other from the community.

Interviews

David Felton, Executive Chef

Kim Wojtowicz, Master Gardner

Michelle Mitterer, Director of Sales & Marketing