Buller Family Farm

Buller Family Farm Organic Vegetable Farm serving Lawrence, Topeka and Kansas City This growing season we are especially excited to apply for organic certification.

We have been growing vegetables in Kansas since 2006 and serve customers through the Merc, local restaurants, and through vegetable subscription services in Lawrence and Kansas City. In the spring of 2010, we expanded from farming just over one acre of organic vegetables to co-owning and farming 34 acres just a bike ride away from east Lawrence. Our ongoing goal is to use sustainable farming practices to provide healthful, high-quality vegetables, fruit, wheat, honey and eggs for our customers.

10/27/2012

Loyal customers, come brave the cold Saturday morning and you will be rewarded with beautiful bunches of beets, chard, mustard greens, kale, broccoli raab, napa cabbage, ok choy, herbs, sweet potatoes, baby arugula and salad mix! See you soon!

Tom picked a peck of peppers today before first freeze! We bundled-up all day!
10/05/2012

Tom picked a peck of peppers today before first freeze! We bundled-up all day!

Dug sweet potatoes today. Finally returning to market tommorrow and bringing beautiful greens (chard, broccoli raab, mus...
10/05/2012

Dug sweet potatoes today. Finally returning to market tommorrow and bringing beautiful greens (chard, broccoli raab, mustard greens, salad mix, bok choy) turnips, radishes, peppers, butternut squash, beets and tomatoes. DonKt forget market starts at 8am tommorrow.

08/11/2012

Sorry friends, we won't be at market this Saturday. Enjoy the beautiful weather!

Dear CSA customers,Well another week of summer squash has brought new inspiration to our dinner table. We are really exc...
08/10/2012

Dear CSA customers,
Well another week of summer squash has brought new inspiration to our dinner table. We are really excited about this recipe. It is truly delicious, beautiful, easy and surprising. No cooking necessary! The only changes I made were to use summer squash instead of zucchini, leave out the almonds, add diced red bell peppers, and minced garlic. Please check this link out for Chef Paige's more detailed instructions and lovely photos http://www.forloveofthetable.com/2011/06/shaved-zucchini-salad-with-almonds.html. Also, all my customers should check out this recipe link to a colorful Watermelon, Avocado, Feta and Mint Salad recipe http://www.forloveofthetable.com/2012/08/watermelon-avocado-feta-salad-with-mint.html. Both recipes are by Chef Paige Vandegrift of KC (www.forloveofthetable.com)

Your farmer,
Jenny Welch Buller


Shaved Zucchini (or summer squash!) Salad with Almonds, Lemon & Parmesan

2 lbs. small zucchini (preferably weighing 3 to 4 oz. each), washed and dried, ends trimmed away
3 oz. Parmesan, shaved with a vegetable peeler
2 oz. (a generous half cup) sliced almonds, lightly toasted
2 to 4 T. freshly squeezed lemon juice
2 to 4 T. extra virgin olive oil, divided
Salt and freshly ground pepper, to taste
1/2 c. (not packed) picked Italian Parsley, very coarsely chopped (reserve several whole leaves for garnish)
Using a mandoline slicer, slice the zucchini very thinly (less than 1/16th inch, if possible) lengthwise. Place in a large bowl with 2/3 of the shaved Parmesan, the almonds and the parsley. Season with salt (generously) & freshly ground pepper.
Drizzle 2 T. of lemon juice over. Toss and add more lemon and salt as necessary. Add 2 T. of olive oil and toss again. Taste and correct the seasoning. The salad should be a bit on the tangy side.

Divide the salad among serving plates and drizzle each serving with a bit more olive oil and scatter the reserved parsley leaves over all. Serves 6 to 8.

05/07/2012

If you would like to arrange monthly payments, $80 is due at sign-up (this is the first month’s payment + your $12 membership fee), with the remaining balance split up into monthly payments.

Here is that pesto I mentioned below. Also hoping to get chef Paiges cornmeal rhubarb cake made for dessert.
04/27/2012

Here is that pesto I mentioned below. Also hoping to get chef Paiges cornmeal rhubarb cake made for dessert.

04/27/2012

Today I made bright and beautiful arugula and spinach pesto. Check out kc chef Paige Vandegrift's blog www.forloveofthetable.com for recipe. I've taken her great advice in the past and spread it on pizza, sandwiches, and more. Look for arugula and me at farmers market this Saturday from 7 to 11 am!

04/27/2012

200 rasberries plants are now in the ground, mulched, and starting to leaf out. Plan for some in the fall!

Thanks for all those who visited us at market today! More strawberries and rhubarb next week hopefully...
04/21/2012

Thanks for all those who visited us at market today! More strawberries and rhubarb next week hopefully...

Address

1577 N 1550 Rd
Lawrence, KS
66046

Opening Hours

Monday 10am - 5pm
Tuesday 10am - 5pm
Wednesday 10am - 5pm
Thursday 10am - 5pm
Friday 10am - 5pm
Saturday 9am - 6pm
Sunday 1am - 6pm

Telephone

+17852186233

Website

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