• Our Roots Run Deep
    Our Roots Run Deep Five generations of the Butler Family have a rich heritage of growing high quality, wholesome fruits and vegetables.
  • Fresh From Our Fields
    Fresh From Our Fields Butler's Farm Market grows more than 75 varieties of wholesome fruits and vegetables on their 403 acre family farm.
  • Fresh Tastes Best
    Fresh Tastes Best Stop by our family farm market and taste the goodness of our harvest...everyone knows fresh tastes best!

Our market is now closed for the 2017 Season. Thank you for supporting us throughout the year.  We look forward to seeing you again in Spring 2018.


Go Where It Grows

Awarded 2012 WV Conservation Farm of the Year, the Butler's pride themselves on their ability to grow safe, high quality, wholesome fruits and vegetables.  Stop by Butler's Farm Market and taste the freshness! 

Twitter Feed

Butlers_Market Now picking freestone peaches fresh from our fields. Stop by and see us! http://t.co/N9EcN0gw2R
Butlers_Market The wait is over! Now picking fresh sweet corn! http://t.co/bpV2VhF5z2
Butlers_Market RT @emmawhelann0: Luv fresh fruit 🍉🍍🍐
Butlers_Market Now carrying custom Butler's Farm Market shopping bags! http://t.co/yiu0Uwz5XT

Recipe Corner

  • Butler’s Fresh Strawberry Pie +

    Butler’s Fresh Strawberry Pie
    1 quart Butler’s Strawberries
    1 package strawberry jello
    1 cup hot water
    1 cup cold water
    1 cup sugar
    1 tbsp. cornstarch

    Filling: Mix together jello, sugar, cornstarch and cold and hot water in saucepan.  Bring to boil, cook until thickened and glossy. Cool until syrupy.  Add 1 quart Butler’s Fresh Strawberries.  Pour into 9” pie shell (recipe below) Refrigerate until ready to serve. Top with whipped cream. Shell: combine 1 cup flour, 1 stick margarine (softened) and 1 tbsp sugar in bowl.  Press into 9” pie pan with spoon.  Bake at 375 for 10 minutes.

  • Butler’s Fresh Asparagus Supreme +

    Butler’s Fresh Asparagus Supreme
    4 cups fresh asparagus, cut up
    1) 10-3/4 oz can condensed cream of shrimp soup
    1/2 cup daisy sour cream
    2 tbsp coarsely shredded carrots
    1 tsp grated onion
    1/8 tsp pepper
    1/2 cup herb seasoned stuffing mix
    1 tbsp butter, melted

    Cook fresh asparagus, covered in a small amount of boiling, salted water for 8 - 10 mins. Drain well. Combine soup, sour cream, carrots, onion and pepper, fold in asparagus. Turn into 1 quart baking dish. Combine the stuffing mix and melted butter. Sprinkle around edge of asparagus mixture. Bake, uncovered at 350° for 30 to 35 mins. Makes 4 to 6 servings. 

  • Butler's Baked Corn +

    Butler’s Baked Corn
    3 cups fresh corn (cooked and off the cobb)
    3 eggs beaten
    1-1/4 cup milk
    4 Tbsp sugar
    3 Tbsp flour
    1-1/2 tsp salt
    2 Tbsp butter
    1/8 tsp pepper

    Instructions: Combine all ingredients and pour into buttered casserole.  Bake 1 hour at 350 degrees and enjoy!

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What we really focus on is freshness.  My brother is in the orchard picking peaches right now and I have a crew in the fields picking all kinds of vegetables. -Greg Butler

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  • Five generations of the Butler Family have farmed on Dry Run Road all producing fresh, wholesome produce in abundance. Now, we share with you, the bounty that God has bestowed upon us.

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  • B & G Orchards, Inc. Was Awarded the 2012 West Virginia Conservation Farm of the Year

    Owned and operated by Bruce Butler Sr. and his sons, Bruce Jr. and Greg, this award recognizes their outstanding conservation of natural resources on B&G Orchards 403-acre family farm where they grow more than 75 varieties of fruits and vegetables, and raises about 115 head of cattle.  The family also owns Butler's Farm Market, where they sell a majority of the produce they grow. 

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