We are a 5 generation family farm located on the south side of Wichita. Our family had orchards on the same ground from 1872 to 1987 and we started the replanting process back in 2015. We currently grow yellow and white freestone peaches along with tomatoes, peppers and pumpkins. We have monthly Vintage Markets held on the first Saturday of each month and host the South Side Food Truck Rally the same day.
Since 2009 we’ve been nurturing and growing healthy, maturing plants that are now 7, 8 and 9 years old and refining the conditions in which our plants grow and produce. 2010 marked the first year we made our berries available beyond family and a few friends. We’re now enjoying making many new “Berry Good Friends” each season and creating smiles when our customers taste our berries!
Elderslie Farm began in 2010 when George Elder and his sister, Alexis, resolved their wanderings and planted blackberries near the childhood home, just north of Wichita. Alexis began focusing on vegetables while George continued maintaining the brambles.
In 2011 George married Katharine who brought a history of rich culinary experience from her family and their travels to Europe. In 2012 casual outdoor dining began and the first formal meal was served outside. Five years later, breakfast and lunch on the patio at the Bramble Cafe is a summer tradition and formal dining is offered year-round in our three dining rooms on Thursdays, Fridays and Saturdays.
Our multi-course dinners offer an authentic showcase of local produce with thoughtful wine pairings. Inside and out we have renovated and expanded to provide a lovely setting; the creative and beautiful dinners begin on the patio as weather permits, then move indoors to dining rooms furnished with black walnut from our Elderslie Woodworks. The evening is a Farm to Table experience rich in delight from the food to the decor to the excellent service.
I care a lot about how our food tastes, so I scour the market to find the most delicious fruit and vegetable varieties to grow. Whenever I can, I grow from organic, heirloom seeds and root stock. I never use genetically modified organisms.
I am dedicated to growing fruits and vegetables in ways that don’t damage the environment in which they grow or the people who consume them. My fertilizers are always organic. I also avoid using poisons and toxins to control insects, weeds, and disease.
I learned to garden from my father and originally used his old-timey methods. Over the years, I have adapted from more current and popular methods, like permaculture and hugelkultur. On any given year, you will find a variety of growing methods employed on my farm as I experiment, evaluate, and learn.
I believe that food grown locally, seasonally, and sustainably doesn’t just taste better and isn’t just more health inducing but is more humane and socially just, too. I hope you will appreciate the vision I have for my farm and that you will join me in making it a reality by purchasing your produce here.
I sell retail to the general public and wholesale to the restaurant trade. Retail sales can be made through my farm office here on East 21st Street. My hours change with the seasons, so watch for updates on my FB page or web site (when it gets up and running). Please contact me directly for options on wholesale sales.