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Business & Tech

White Post Farms Logs 90 Years In Dix Hills Soil

The market may have started as a roadside potato and tomato farm in the 1920s, but a fourth generation of family members have made sure it no longer resembles one.

White Post Farms has been growing in the Melville/Dix Hills community since the 1920s, offering local produce, family activities and plenty of history. But though ownership has stayed in the same family for four generations, the business has grown each time it has changed hands.

The first generation of family members acquired White Post Farms in the 1920s when it was a potato and tomato farm.

"Before there was Route 110, and before there were houses and buildings, there were only dirt roads," said Rob Brigatti, one of the current owners. "A white post was placed in the ground to indicate to travelers where they could pick up the tomatoes."

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White Post's roadside farm stand was added in 1964 by the second generation of family owners. But as the business grew, an expansion to the market had to be built around a large tree that could not be cut down.

This tree still thrives and grows through the middle of the market, right behind the potatoes, and can be seen protruding through the top of the market's roof. For added sentimental value, a tractor was buried underneath the expansion, in front of the bread counter. As you walk through the market, the tractor's tires can subtly be felt through the floor.

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In the 1990s, the third generation added another dimension to the farm to meet the ever-changing needs of a growing community: a deli serving sandwiches, a salad bar, a juice bar with fresh juiced vegetables and fruit smoothies, and a line of dressings, relishes and preserves made exclusively for them.

Since discontinuing their practice of growing some of their own vegetables about 15 years ago, the current and fourth generation of owners of White Post shifted their business to purchasing locally grown fruits and vegetables whenever possible. They also began baking their own breads on-site eight years ago.

They ship much of their bread to markets and farm stands on Long Island, New York City and as far away as Pennsylvania. They supply breads and pies for holiday fundraising sales to approximately 90 schools and churches, leaving them hard pressed to take on new clients, the owner said.

The most popular and best -selling bread is their banana bread, though they also bake peach cobbler, cranberry orange, zucchini nut, apple crumb and their newest creation: hot chocolate and Oreo pound cake.

In addition to the fruits, vegetables, breads and deli, the fourth generation has also added a sushi bar. The market also offers catering and delivery anywhere in the United States.

Brigatti said he used to know all his customers by name or face, but business has grown so that he can no longer keep track. Still, wherever he goes, there's always someone who recognizes him.

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