GRITS AREN’T JUST FOR BREAKFAST!  Want a no fuss, soul warming meal? Try a bowl of delicious creamy grits and a tasty, tender Cubed Steak! Wait – Don’t forget the Greens!

LoganBerry’s CORN GRITS made with our own non-GMO corn!


While Grits are a Southern tradition, they actually originated in New England by the Algonquin Indians. That was a surprise for all of us! Here at LoganBerry, we grow corn the old fashioned way without using GMO seeds, pesticide treated seeds, herbicides, fungicides or any toxic chemical. We save seeds from last year’s crop and hand plant it in soil that has been cover-cropped and not tilled. This preserves the soil’s structure and important micro-organisms. Early in the growth cycle we spray the field with our compost tea sprays.

Once the corn has dried on the stalk we hand harvest each ear. Later, we hand shell the kernels from the cob.

 To turn these kernels into grits and/or corn meal they are ground on a stone wheel using water to power the wheel. This is CORN at its best! Once cooked into GRITS with water, salt and butter the result is a delicious, creamy true corn delight. If all you have known is packaged or restaurant prepared grits, you are in for a treat with LoganBerry grits…for breakfast, lunch or dinner!      

LoganBerry Old Fashioned Corn Grits

In a medium sauce pan, add

  • 1 cup LoganBerry Grits
  • 4 cups Water
  • 1 tsp Sea Salt

Bring to a boil and immediately reduce heat to lowest possible.

Stir often to prevent Grits from sticking.

Add more Water if needed.

Cook and stir for at least 1 hour

When grits are the desired consistency, stir in:

½ stick Butter

Enjoy plain or garnish with, cinnamon, raisins, nuts, sorghum syrup, brown sugar, jam, honey, cream, cheese or jalapenos.


For creamier Grits, use half water and half milk.

Grits cook well in a slow cooker or crock-pot. Simply add the grits, water and salt, set the cooker on low, put the cover on and go to bed! You’ll have warm, creamy grits ready for breakfast.


Our CORN GRITS and CORN MEAL come in a variety of sizes for your convenience. You can buy them in  quart glass jars for $7.00, a 1 pound plastic bags for $6.00 or  2 pound plastic bags for $12.00. Whichever size is best for you, please store the grits or meal in the refrigerator.




LoganBerry Cubed Steak from our 100% Grass-Fed beef cows.

Now for something to go with those yummy, soul warming grits. What could be better than a tender, juicy CUBED STEAK cooked for hours with onions and water until the meat practically falls apart?! Not a fan of Cubed Steak? Then you haven’t had them the LoganBerry way.   



Southern, Country Fried, Smothered Steak

  •  1 Medium Onion, Chopped
  • LHF Garlic Powder
  • Sea Salt
  • Black Pepper
  • OG Flour
  • Water
  • OG Oil for Frying

Thaw cube steaks in refrigerator. Open and separate steaks and let come to room temp. Season with Garlic Powder, Salt and Pepper. Place flour in shallow pan and coat each steak generously with flour by rolling them and coating deeply.

Preheat a frying pan with a small amount of oil. Place the coated cube steaks in the frying pan; cook thoroughly, turning them over once during the cooking time to make sure the cube steaks are cooked and browned on both sides. Remove from pan and add chopped onions and sauté until onions are translucent.

If cooking on stovetop, add steaks back to onions and cover completely with water. Reduce heat to low and simmer, covered for about 4 hours until fork tender. The longer they simmer, the more tender they will be. Check to see if more water is needed. This is what makes the gravy.

If cooking in a crockpot, place steaks, onions and water in slow cooker and cook on low for 6-8 hours.

If cooking in oven, place steaks, onions and water in Dutch oven and cook at 225 degrees for 6-8 hours.



Winter Greens, an excellent side with Cubed Steak and Grits! Easy and good!


Need something to complete this delicious meal? LoganBerry WINTER GREENS are the perfect companion. Plus, they are a great winter pick-me-up for these cold, blustery days. They are loaded with vitamins and minerals and taste good to boot!   



Healthy and Delicious



  • 2 Bunches Winter Greens, Collards, Turnip Greens, Mustard Greens, or any other type leafy Greens
  • 1/2 Cup+ Olive Oil
  • Sea Salt
  • Freshly Ground Pepper
  • 4-5 Garlic Cloves, whole
  • 1/4 Large Onion, quartered
  • Hot Pepper, whole


Wash Greens in sink filled with tepid water and salt. Rinse thoroughly. Stack and chop into ribbons. Place in large pot and cover with water. Bring to a boil and ‘wilt’ Greens until half volume. Add remaining ingredients and bring to a boil. Reduce heat to lowest setting and simmer for a couple of hours, adding water if needed. These are really good reheated the next day. For some reason, the more you reheat them, the better they get! And they actually taste better cooked in a Cast Iron Dutch Oven, if available.



Our GREEN ONIONS are thriving and are so good in soups, egg dishes, salsas, guacamole and casseroles. They have a wonderful mild onion flavor and add zip to any dish. These Green Onions are from heritage seed gifted to LoganBerry by a friend from the White Creek community of White County. They are a form of a multiplying onion that does not make a bulb, only scallions (as pictured).


Our hens are beginning to lay again after their winter molt and shorter days. LoganBerry EGGS from pastured hens are $6.00 per dozen and are available from our On-Line Market and from Erwin Rush in Clarkesville.


OUR ONLINE MARKET (https://squareup.com/market/loganberry-heritage-farm) IS OPEN!  PICK-UP IS AT THE MARKET BARN ON THURSDAYS FROM 10-5  OR  by appointment.


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