Home » Down on the Farm » FALL HAS ARRIVED!



Happy Autumn Equinox!  Fall officially starts on Thursday the 22nd at 10:21am, and to welcome in the new season we have some wonderful Fall produce and recipes.

Check out our ONLINE MARKET and get ready to cook up some of our favorite Fall dishes! You can shop anytime at https://squareup.com/market/loganberry-heritage-farm and pick up your order at the Market Barn on Thursdays between 10am and 6pm. 





  • 4-6 Med Bell Peppers
  • 1 Cup Rice, Uncooked
  • 1# Ground Beef or 15-oz Can Black Beans, drained and rinsed
  • 1 Onion, Chopped
  • 2 Garlic Cloves, minced
  • 4 Tablespoons Olive Oil
  • 2 Cups Tomato Sauce
  • 2 Tablespoons Fresh Parsley, chopped
  • 1 Teaspoon Chili Powder
  • Sea Salt, Pepper to taste
  • 4 ounces Cheddar Cheese, grated


Place rice in 2 cups water and bring to a boil. Reduce heat and simmer for 20 minutes.

Preheat oven to 400 degrees. Sauté’ Onion and Garlic in Olive Oil until tender, add Beef and brown. Combine rice with remaining ingredients, except for ½ cup Tomato Sauce and Cheese. Mix well and stuff into Peppers, layering with Cheese in between. Top with Cheese and remaining ½ cup Tomato Sauce.

Cover and bake about 45 minutes, until Peppers are softened. Top with additional Cheese, if desired.

Organic Rose, LHF


Butternut Squash




  • 2 Large Butternut Squashes
  • 3 Tbsp Butter
  • 1 Med Onion, chopped
  • 1 Garlic Clove, minced
  • 1 Granny Smith Apple, chopped
  • 15 Ounces Chicken Broth, pref Organic
  • ¼ Tsp freshly Ground Nutmeg
  • 1/8 Tsp Cayenne Pepper
  • ½ Tsp Sea Salt
  • Preparation:

Preheat oven to 400 degrees. Wash and cut Squash in half between the top and bottom. Scoop out seeds and pulp. Place on baking sheet, cut side down. Roast until soft on the inside, firm on the outside. Let cool and remove most of the cooked Squash, leaving enough around the shell to make a bowl.

In a soup pot, heat Butter over medium heat. Sauté Onion, Garlic, & Apple until soft. Season with Nutmeg, Pepper and Salt. Add the Squash and Chicken Broth. Simmer for 15 – 20 minutes.

Carefully puree in batches in blender and return to pot. Ladle into waiting Squash Shells and serve while warm.

4 Servings, plus.


Don’t forget the EGGS!eggs





  • 4 cups Organic Milk
  • 6 large LoganBerry Eggs
  • 2/3 cup Organic Sugar
  • 1/2 tsp Sea Salt
  • 1 tsp Organic Pure Vanilla Extract
  • pinch of ground Organic Nutmeg


Preheat oven to 325 degrees.
Heat the milk in a large saucepan until bubbles form around the edges.
Toss the eggs, sugar and salt in a blender until smooth.
Remove hot milk from stove and slowly add to egg mixture while stirring vigorously.
Stir in vanilla extract.
Pour the mixture into a 9×13 pan or individual cups and sprinkle with ground nutmeg.
Place custard pan/cups in a large roasting pan filled with  enough water to reach about 1 inch from the top on the custard pan/cups.
Bake for about 45 minutes or until custard has set.

Enjoy warm or cold.  But, be warned!  It is highly addictive.  If you are feeling really bad, this is the medicine of choice (at least from OR’s perspective)





  • 1# Elbow Macaroni
  • 1 1/2 sticks Butter
  • 3 Cups Shredded Cheddar Cheese
  • 1 1/2 Cups Shredded Parmesan Cheese
  • 1/2 Cup Shredded Mozzarella Cheese
  • 2 Cups Milk
  • 5 Eggs
  • 3 medium Onions – chopped
  • 1 1/2 tsp. Granulated Garlic
  • 2 tsp. Salt
  • Ground Black Pepper to taste

Cook Macaroni in salted water as directed.

Melt Butter

In large bowl beat eggs, blend in milk and melted butter, add onions, garlic and cheeses (reserve some cheese for top of casserole). Add drained, cooked macaroni, salt & pepper to taste and mix well.

Pour into 1 large (9×13) buttered baking dish or 2 medium ones. Sprinkle left over cheese on top.

Bake in preheated 350 degree oven for 25 minutes.

Makes 24 servings.


AND, just out of the kitchen we have PEAR PRESERVES!!!  Made from this year’s crop of Old Fashioned Heritage Pears. 


Pear Preserves, a treat for yourself and great for gifts. One jar for $10.00, 2 for $18.00


Want to make your own Pear Preserves or Relish?…..we have the Pears. Great for just eating too! But know that these are the OLD FASHIONED HARD Pears, not Barletts, etc.  They must sit out at room temperature for a few days to get “mellow”, or “meller”, as the original Appalachian mountain folks say.

Thanks for your support of LoganBerry Heritage Farm

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