Logan Berry Heritage Farm

Down on the Farm

RSS feed Organic Rose's musings on life and all things LoganBerry.

Chicken Scratch
Written by Organic Rose
Sunday, 11 March 2012 13:02

by Linda LeHigh

All of our pullets and hens have weathered the winter and are looking forward to the green grasses and tasty bugs of Spring.

The older girls are being fed a mix of Scratch and Layer for a while until they start laying in earnest again. We need to sort out who is laying and who isn't, as some of the hens are towards the end of their productive egg laying years.

The pullets are now 19 weeks old and I fully expect to see eggs in their nesting boxes any day now. Although to be honest, it will probably be another 3 or 4 weeks. We are hoping to have at least one "broody" hen who will hatch out some eggs for us. The majority of eggs will be for sale, though, and we should have plenty.

Our handsome rooster, Charlie, with some of the girls.Charlie and the Girls

New Girls The new girls almost ready to lay.

Healthy Cooking - What is Your Favorite Cookware?
Written by Organic Rose
Sunday, 11 March 2012 13:00

I grew up in the 50's, and cookware was not much thought about. My mother cooked many meals in aluminum pots or in cast iron skillets. Today, cookware is on the front burner! And everyone has an opinion about what heats best, what is safest and what cleans up the easiest.

Here at LoganBerry our all time favorite cookware is cast iron. It is superb for overall even heating and is indestructible. Cleanup issues depend on what we cooked, and yes, it can't go into the dishwasher and does need to be seasoned, but we don't worry about harmful or toxic metals leaching out into our food. Actually, if small amounts of iron do leach out, it can be a health benefit! More red blood cells!

Our next favorite is a good quality, heavy gauge stainless steel. Stainless steel by itself does not heat evenly, but with an aluminum or copper bottom disk to spread out the heat we find it excellent and clean up no problem. Stainless steel is durable, does not leach toxic metals and can be put in the dishwasher!

Copper is an excellent conductor of heat, but unfortunately is very toxic so all copper cookware must be lined with tin or stainless steel. Copper pots may need to be retinned from time to time, so for the price, we prefer stainless.

We also use enamel cookware which is heavy and heats evenly. It is actually cast iron with an enamel coating it a variety of bright colors. It is very durable and cleans up nicely.

Aluminum cookware has been transformed from the 50's. With the issues of toxins leaching into foods (esp acidic foods) and the ongoing studies of what impact aluminum plays in Alzheimer's disease, uncoated aluminum is rarely used today. Now we have anodized aluminum that has a hard, non-reactive surface.

Teflon coated pans had there day in the sun, but lately pans coated with polytetraflouroethylene have lost popularity due to the fact that when they are overheated or scratched they produce a decomposition product that is very toxic. Some high quality cookware use a thicker, better quality powdered ceramic or titanium mixed in with the nonstick coating to make them more resistant to deterioration.

Whatever is your favorite, be sure it is safe. There is too much toxic exposure around us that we can't do anything about, don't make your dinner another one!

Let Us Help You Have Good Luck and Prosperity in 2012
Written by Organic Rose
Tuesday, 20 December 2011 14:40


Eating GREENS and BLACK- EYED PEAS on New Years Eve or New Years Day is an old Southern tratition going back as far as the Civil War. When Sherman's troops were destroying and raiding crops, they ignored the Black-Eyed Peas, thereby elevating this humble, yet nourishing, legume to a major food source for the Confederates.

Today, the tradition has evolved to represent good luck and prosperity. The PEAS represent coins and the GREENS signify paper money. For a really good year, it is suggested that you eat 365 BLACKEYED PEAS for prosperity all year long.

And, don't forget the CORN BREAD! When served with the peas and greens, it represents GOLD! (Of course, we here at LoganBerry Heritage Farm enjoy our "gold" all year long!)

We will be here on the Farm taking and filling orders for your New Year's Greens and Blackeyed Peas on Thursday and Friday, December 29 and 30 between 10 am and 4 pm. You must call ahead to place your order for pick up!


Sweet Kale, bunch $4

Collards, bunch $4

Turnip Greens, bunch $3

Heritage Winter Greens, bunch $3

Curly Mustard Greens, bunch $3

Turnips, 2 pounds $4

Blackeyed Peas, shelled & frozen, 4 cups $8


There is still SORGHUM SYRUP available. Did you try the GINGER SNAP cookies using our Sorghum? Delicious!

It is available in 1/2 Pint, Pint and Quart Jars. Not just for a hot buttered biscuit, SORGHUM can be used in recipes and hot teas. It is packed full of nutrients your body needs this winter. Save by buying a case of Pints (12) for only $95. Makes a great gift!

Contact us to place your order today!

A Heartfelt Thank You to the Heart of LHF
Written by Organic Rose
Thursday, 08 December 2011 11:58

by Linda Lehigh

I would like to use this column to acknowledge and thank our "Organic Rose" for her endless energy, her positive spirit, and her care of and dedication to her vision "to promote awareness that our connection with nature can heal ourselves and our planet."

Sharon, or Organic Rose, is truly the heart of LoganBerry Heritage Farm. She is the creative energy behind all that is LoganBerry and works tiredlessly in all the matters of the Farm. This certainly is a special place, and the passion that Sharon puts into being a steward of the land and cultivating a place of health and healing is evident. Many who visit LoganBerry remark about the beauty and peacefullness of the Farm and comment on the good energy here.

So, thank you, Sharon, for all that you do and all that you are. Thank you for your dedication to your dream to heal the land and our bodies, souls, and spirits. Thank you for bringing beauty and healthy eating together to make the world a better place. Thank you for preserving a way of life and a culture that we should never forget. Thank you for your wisdom, your hugs, your laugh and for the diffrence you have made in mine and many other's lives.

(I had no idea that Linda had included this in the newsletter, as she does most of the content and editing these days. I am truly flabbergasted! I can only say THANK YOU, Linda, for having walked into my life and onto the Farm--the feeling is mutual. -Organic Rose)


Too Cute for Words
Written by Organic Rose
Thursday, 06 October 2011 14:10

by Linda LehighChicks

These little guys are growing so fast! At the moment they are being kept safe and warm under a heat lamp at our house. When we first brought them home, we kept them at 90 degrees. Now at 1 week, the temperature has been gradually reduced to 80 degrees. They are active little chicks; bright eyed and curious. But soon they will outgrow the box they are housed in, and it will be time to move them to the Farm where they will take up residence in the brooder for 3 or so weeks.

One of these chicks is not like the others!! See the one on the left in front of the water bottle; the grayish one with a black strip on it's head? That was an extra chick sent with our order of pullets, and I'm thinking that he might be a he. His behavior is different from the other chicks in that he scratches more when food is put down. It would be great to have a rooster for this group of hens.

For now they just get Starter food, and as always it is organic and soy free. I tossed in some bits of lettuce last night, but they weren't interested yet. As they get older, we will feed them scraps from the compost bucket to supplement their diet. And this winter they will be outside scratching for goodies and keeping warm from the exercise.

Already we're looking forward to Spring time when they will start laying. We should have loads of wonderful brown eggs all Spring and Summer long.

You'll Only See This at LoganBerry!
Written by Organic Rose
Thursday, 06 October 2011 14:04

Life at LoganBerry can sometimes be considered a little "unusual." You all know that Dwayne and Linda are LoganBerry's Bird Caretakers.....Well, they take their job very seriously!

Recently when one of the Girls fell ill, Linda researched as to what it could possibly be, concluding that she might be 'eggbound'. The suggested remedy was to set and soak the hen in a warm bath. In other words, give her a sitz bath! So..........here is Dwayne with hen doing a sitz bath.

Dr. Dwayne and Sick Chicken

Dwayne holds the Hen to keep her warm, while Linda enjoys a bite of LoganBerry Sweet Potato Cobbler.

Dwayne, Linda and Hen

These two take their calling very seriously!

Getting Ready for the Cold
Written by Organic Rose
Thursday, 29 September 2011 16:06

by Linda LeHigh

Our new chicks will be here on Friday! And we are busy preparing winter quarters for the new babies and for the older girls. It's hard to believe that these little helpless puff balls will be "hardened" enough to weather freezing temperatures in about 4 weeks!

Even though our "girls" are tough and can withstand cold weather, we want them to be cozy and warm. Their winter home will be in the cow barn with lots of hay and wood shavings and a "pop" door to let them outside to scratch. Plus, with the additional body heat from the cows, they should be very comfortable.

Because the days are shorter, egg production will be down during the cold months. Unlike the commercial egg factories we will NOT stimulate them with artificail light to make them lay. Being "In Harmony With Nature", we believe that the natural circadian rhythm is importnat to all living things. So, we may not have enough eggs to sell this winter, BUT, come Spring, we should have plenty for everyone.

What's for Dinner?
Written by Organic Rose
Thursday, 29 September 2011 16:04

Did you know that the average family of 4 will eat the equivalent of a whole cow in the course of a year? That's about 400 pounds of beef!

Now, the question is...do you want that 400 pounds of meat that your family eats to be from grass fed beef or from feed lot fattened beef? Cows, by nature, are meant to be on the field eating grass, (actually, they can't digest grain). In tests and studies around the country, grass fed beef has been proven to be leaner, have fewer calories, and have 2 to 6 times more Omega 3's (the good fat) than feed lot cattle. Being put in a feed lot is like being locked in a small, crowded room with no place to move and being fed nothing but ice cream for 3 to 5 months to fatten you up.

So, if you're going to eat beef, why not enjoy good beef. Beef that has been raised humanely, beef that has been free to graze on pasture, beef that has been stress free, beef that has been blessed for their sacrifice and thanked for the goodness and the energy their meat provides.

If finding space for 50 pounds or 100 pounds of meat daunts you, consider buying a share with a neighbor or friend. If freezer space a problem? Check with us, we might be able to help by renting you some space in one of our freezers.

You know you want to eat well, you know you're going to eat beef anyway (unless you're a vegetarian), so why not get the benefit of eating grass fed beef from LoganBerry Heritage Farm.

Autumn, Comfort Food, and Chicken
Written by Organic Rose
Thursday, 22 September 2011 16:16

by Linda LeHigh

With Fall in the air, I find myself turning to comfort foods and wanting to cook up roasts and soups and stews. I love the smells of Fall; from the change in the air to the wood smoke to the aromas coming from the kitchen. A roasted LHF chicken just hits the spot on a cool day, add some squash, some chard, and a sweet potato pie and this girl is in heaven!

Here is what 2 of our customers had to say about our LoganBerry Heritage Farm raised and processed chickens:

"We cooked the fresh Loganberry chicken last Sunday. My husband put a mixture of chopped herbs under the skin and stuffed it with pierced lemons and rosemary. We threw some aromatic vegetables in the roasting pan along with a beautiful orange squash I picked up at the EAV farmers' market. As you said, the chicken did take almost an hour longer to cook, but was the best roast chicken we've ever had. I didn't brine it, but the meat was juicy and wonderful. Also, there was an abundance of breast meat on this bird!"

"Thank you! My family and I truly enjoyed the chicken. From the moment I took it out of its package I could tell a huge difference. It was delicious!"

So, to get ready for colder days, we are offering a special deal on our Pasture Raised Chickens. If you buy 6 or more, they are only $4.00 per pound. Of course we still have individual Chickens for sale at $5.00 per pound until they are all gone.

We take pride in being able to provide you with quality food that is both nutritious and delicious. And we thank everyone for helping to make LoganBerry a success and believing in our mission to make the world a healthier place by being in harmony with nature.

Sweet Potatoes: Tubers of Taste
Written by Organic Rose
Thursday, 22 September 2011 16:13

Why do we grow Sweet Potatoes? Because our focus here at LoganBerry is concentrated on growing Appalachian Heritage foods that are good, good for you and can be preserved for later use. The Sweet Potato got integrated into our Appalachian Culture byway of southern African slaves centuries ago and has become such a part of our Fall tradition, that we cannot remember a Thanksgiving without a Sweet Potato on the holiday table.

This tuber of taste and nutrition packs a powerful punch in nutrition, being loaded with antioxidants, vitamins, minerals and trace minerals. They are good for young (baby food) and old alike.

The most abundant vitamin found in a sweet potato is vitamin A, which gives you more than 300% of your daily value of vitamin A. That bright orange color (for which beta carotene is partially responsible) that makes the sweet potato stand out in a crowd is (part of) what makes them so nutritious. Add to this high amounts of Vit C, B5 and B6, not to mention Potassium, Manganese, Copper, lots of fiber, some protein and lots of great life force energy!

Sweet Potatoes are easy to cook and serve. The quickest and easiest is to simply bake them at 400 degrees for around 30 minutes for average sized tubers, longer for larger, fuller ones. Be sure to line your baking sheet with aluminum foil, as they weep sugars while they bake.

You can also boil them with their skins on, peel and prepare different ways, such as candying, mashed with butter and maybe some spices, side dishes, freezing or canning.

Fresh sweet potatoes are fussy and should be stored in a cool (55 to 60F), dry, dark, well-ventilated place, such as a cellar, pantry, or garage. They should never be stored in the refrigerator. Doing so will produce a hard core in the center and an "off" taste. If stored somewhere that is too cool, the natural sugars turn to starch which affects their flavor.

Stored properly, sweet potatoes will keep for a month or longer. If kept at normal room temperature they should be used within a week of purchase.

They are easy to freeze and can, but you must use a Pressure Canner. Otherwise, cook, peel and cut into pieces and place in freezer bags for later use.

Alternatively, wrap unpeeled cooked sweet potatoes individually in aluminum foil or freezer wrap. Then place in plastic freezer bags, label, date and freeze.

Come to Market Saturday, taste our samples, and tell us which variety is your favorite!!

Do You Know Where Your Garlic Comes From?
Written by Organic Rose
Friday, 16 September 2011 10:29

LHF GarlicDo you know the soil that it is grown in? Do you know how long it has been on the shelf before you buy it? Do you know if it is even grown in the US? Do you care about the health benefits of Garlic?

If you buy Garlic in the supermarket, it is worth taking a close look at it. Much of the Garlic found in stores has originated either from California, or from China, so check the Country of Origin on the label. Unless it is Organic Garlic, it has been grown using conventional and mechanical methods and sat in warehouse storage for months at controlled temperatures to keep it looking fresh. After you bring it home, it has a tendency to dry out, destroying all health benefits. The problem with Garlic from China is that it is irradiated before it is exported. By irradiating the bulbs, the shelf life is extended BUT the health benefits are destroyed. It is also questionable about China's farming practices, what chemicals and manure they use, and how old the Garlic is.

Fresh Garlic will last anywhere from 3 to 6 months, depending on the variety of Garlic, as well as how and where it is stored. To get the maximun health benefit and taste from your Garlic, store it in a cool, dry place with plenty of ventilation--never refrigerate Garlic. And remember to let it "rest" for five minutes (enzymatic changes necessary for health benefits) after chopping or mincing before cooking or using.

Featured Autumn Squash - Cushaw
Written by Organic Rose
Friday, 16 September 2011 10:23

Cushaw SquashCushaw Squash, also known as Kershaw, is an heirloom winter squash. It's origin is supposedly native to the Americas and handed down to us from the American Indians. As with all autumn/winter squashes, it is a member of the Pumpkin/cucurbit family.

It comes in a number of different varieties, but the green-striped is the most common, and they are rather large. Cushaws keep relatively well once harvested (store them in a cool, dark place) and they can be used in all the same ways you might use pumpkin in baking. They're a bit sweeter, and once you make a cushaw pie, you might never want to use pumpkin again!

Ways to use Cushaws besides pies include casseroles, soups and grilled. For grilling, cut into slices, drizzle with honey, sorghum, or brown suger. Add a little salt and butter. Enjoy the splendid taste as a side dish.

To prepare cushaw for baking in recipes, cut it apart. Remove seeds and strings. Place pieces face-down on a greased baking sheet and bake at 350-degrees for an hour and a half (or until tender when pierced with a fork). Cool then scoop cushaw out of skin. Puree with a masher or food processor to the consistency of mashed potatoes. Use cup for cup in recipes as you would canned solid-pack pumpkin. Refrigerate up to a week before using or store in the freezer for several months.

Don't toss those seeds out! Rinse and dry seeds then toss in a small amount of olive oil (amount depending on how much seeds you have) then place on a cookie sheet. Sprinkle with salt and/or Garlic Powder and roast at 375-degrees until lightly golden. It makes a great snack and it comes as a free bonus with your squash!

Chicken Scratch
Written by Organic Rose
Friday, 09 September 2011 16:22

by Linda LeHigh

ARRIVING SOON--more '"Girls" for the Coupe!

Our baby chicks have been ordered and we expect the new "girls" to arrive by October 1st. We have ordered a variety of breeds including Buff Orpington, Rhode Island Red, Black Australorp, Silver Laced Wyandotte, Barred Rock, Golden Comet, and White Rock. Such an array of colors! All are excellent layers, good foragers, and hardy chickens.

We have great fun with our "girls" and their different personalities. They all come running to greet us, especially if we have a treat like clotted milk or a tidbit saved from the compost bin. And their eggs are so good and good for you.

We thought some of our customers would enjoy having backyard chickens so we have ordered extra chicks. Let us know if this interests you. You could get them this Fall and raise them yourself, or pick them up in the Spring when they are laying.

And for those of you who already have chickens, we do have some Country Side Organic, Soy Free feed available. Let us know your needs and if we don't have it in stock, we will gladly add your request to our next order. A number of people have been inquiring about the feed and we expect to place an order with Country Side in November.

A Garlic Tour de LoganBerry
Written by Organic Rose
Friday, 09 September 2011 16:05



'A Garlic Tour de LoganBerry'

The "Stinking Rose"

A Medical Wonder

What isn't GARLIC good for? It is so good in so many foods; it can be used raw, cooked, roasted, sautéed or dried. It adds wonderful flavor to sauces, soups, meats, salad dressings, marinades, vegetables, and the list goes on. But it doesn't stop with just adding great flavor; it also has great health benefits. Garlic gets four A's for its ability to act as an Antioxidant, an Antibacterial, an Antifungal and an Antiviral agent.

This wonderful, pungent, earthy bulb grows in two varieties: Softneck and Hardneck. The Softneck (probably the more common variety) has white papery skin and an abundance of cloves forming around a central core. There are two main types of Softneck garlic: silverskin and artichoke. Silverskin is most common, easiest to grow, and keeps longer. Artichoke garlic tends to have fewer cloves and a milder flavor. The artichoke garlic wrappers are coarser than those of silverskins and sometimes have purple blotches.

Hardnecks have fewer yet larger cloves. When they are growing, they produce a "scape" (or stalk) that curls up from the top. Hardnecks come in three main types...rocambole, porcelain and purple stripe. This variety has a shorter shelf life than Softnecks because they have less of an outer layer.

Here at LoganBerry we grow 11 varieties of Garlic. Three of them are Softneck: Polish White, Italian White and Inchelium Red. The other eight are Hardnecks: German Red, LHF German Red, Russian Red, Bogatyr, Chesnok Red, German White, Purple Italian and Ukranian Red. If you haven't come by to taste them all and find your favorite, you still have time. Our Farm Market is open on Saturdays from 9 am to 3 pm and our Garlic is out for tasting.

Come taste for yourself the different nuances of flavor each of these Gourmet Garlic have to offer!


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