Home » Down on the Farm » IT WAS A LOT OF FRAGRANT FUN!!





A huge “thanks” to all the Garlic Lovers who came out to support LoganBerry. 

Are you in one of these pictures?



We all had fun and hope that you did too.


Our volunteers are essential to LoganBerry events and this year’s crew was fabulous!! A shout out goes to Nellie, Peggy, Michael and


Becky (in apron) and


 Chef Mark



Chef Mark’s GARLIC PARMESAN POLENTA was a huge hit! Made with LoganBerry Corn Meal and Ajo Rojo Garlic, this tasty and filling dish is easy to make. Here, in his own words…


Like any good polenta recipe, this dish is incredibly versatile.  It can serve as the base for a braised meat dish (osso bucco, braised short rib), as a hearty vegetarian dish (with roasted brussels sprouts, sauteed kale, or roasted mushrooms), or on its own.
Makes about 8 healthy servings.
  • 1 1/2 cups Loganberry Farm cornmeal
  • 3 cups chicken stock
  • 3 cups half & half
  • 3 heads (heads, not cloves) Loganberry Farm garlic (I prefer ajo rojo)
  • 1 teaspoon peppercorns (I like pink, but any will do)
  • 3 bay leaves
  • 1 teaspoon paprika
  • 4oz cream cheese
  • 3oz parmigiano reggiano, grated
  • Kernels from 1 corn cob, cut from the cob
  • 2 tsp lemon juice 
  • Chopped fresh herbs (basil, thyme, chives, and/or parsley are all good options)
– In a large pot over medium heat, mix the chicken stock and half & half and bring to a bare simmer.
– As the pot is warming, cut the heads of garlic in half horizontally and add to pot whole, along with peppercorns, bay leaves, and paprika.
– Steep the garlic/peppercorns/bay leaves for 20 minutes.  Keep an eye on it to make make sure the mixture stays at a bare simmer and stir every so often to make sure it doesn’t burn and stick to the bottom.  You do not want to clean burned half & half from the bottom of your pot, I promise.  
– Remove the garlic/peppercorns/bay leaves with a slotted spoon or skimmer.  Discard the peppercorns and bay leaves, but you can keep the poached garlic.  It’s delicious on bread, in salad dressings, or wherever you use roasted garlic.
– While whisking, add the cornmeal slowly.  Avoid lumps.  Do not rush.  
– Cook the polenta for 20 minutes, continuing to stir and adding chicken stock and/or half & half as necessary to keep the mixture soft.
– Add in the cheeses and lemon juice, and stir until they’re melted and fully incorporated.
– Add raw corn and fresh chopped herbs. 
– Season with salt and pepper and do one final checck for consistency.  Add in chicken stock or half & half if you want a thinner texture.  I like polenta a little thinner if I’m pairing it with veggies, but thicker if I’m pairing with a braised meat dish where the gravy will thin the polenta.  But you’re the one cooking here, so march to the beat of your own drummer.  Serve in bowls.   




Just because Garlic Tasting is over, doesn’t mean we are out of GARLIC!


Our Online Market (https://squareup.com/market/loganberry-heritage-farm)  is up to date with Garlic, dehydrated Garlic, Powdered Garlic, Garlic Jelly, Tomatoes, Squash, Sweet Corn, fresh & frozen Black Eyed Peas and more.

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