Logan Berry Heritage Farm

Farm Market

 LoganBerry Heritage Farm sells products such as Grass-Fed Beef, Soy-Free Eggs, Jams and Jellies, Sorghum Syrup, Garlic Powder and in-season produce. We grow a variety of Appalachian Heritage crops including Asparagus, Tomatoes, Sorghum, Garlic, Peas, Greens and Sweet Potatoes all in harmony with nature.

For more information visit our Facebook page or call the farm at 706-348-6068

Click here for more details on our Farm Market

Please call 706-348-6068.



LHF Pastured Beef Grass-Fed, Grass-Finished



Our 100% Grass-Fed Beef is available by the cut, package or share.

Click here to read more about our Beef.
 

LHF Eggs from
Pastured Hens


Our hens are lovingly raised here on pasture and fed high quality, organic, soy free feed. You can taste and see the difference in our eggs!
Click here for more information about our PHD


LoganBerry Farm to Table Healthy Recipes

Blackeyed Peas

Ingredients:

4 Cups Shelled Peas

Extra Virgin Olive Oil

Organic Sea Salt

Preparation:

Empty frozen Peas into colander and rinse under running water. 'Look' them over and discard any unfit peas, if any. Place in large cooking pot, as they tend to boil over.

Add water to cover, with and inch or two more, as the water boils away during cooking.

Add 1 ½ teaspoons salt (may take more if using sea salt), and 1/3 cup Olive Oil.

Bring to a full rolling boil. Reduce heat to lowest setting and simmer for 45-60 minutes more.

Enjoy with fresh LHF Greens and Homemade Cornbread, for a real Southern Appalachian experience!

Sweet Potatoes with Lime and Ginger

(Recipe from Georgia Mountain Laurel Magazine, November 2011 issue)

Ingredients:

2 Pounds Sweet Potatoes, scrubbed and cut into 1-1/2 inch pieces

2 Tbsp Olive Oil

2- Inch piece fresh Ginger, finely grated

1 Lime, zested and juiced

1 Tsp Sea or Kosher Salt

Freshly Ground Pepper

Preparation:

Preheat oven to 425 degrees. In a large bowl, combine all ingredients and toss. Arrange Potatoes in a single layer on a baking sheet.

Roast for 10 minutes, then shake or flip the Potatoes over. Continue roasting for 10 minutes or until tender and slightly browned. Serves four.

(For a spicy twist, leave off the ginger and sprinkle with one teaspoon Chile Powder.)

Kale Sauté

Ingredients:

One Bunch Fresh Kale

Extra Virgin Olive Oil, Organic

2 LHF Garlic Cloves, minced

One medium sweet Onion, chopped

One Sweet Pepper, chopped (optional)

Sea Salt and Freshly Ground Pepper

Preparation:

Wash and trim Kale away from stalks. Roughly chop it and set aside.

Drizzle Olive Oil in large sauté pan and heat lightly. (NEVER overheat Olive Oil!) Add prepared Kale and lightly sauté over medium heat until wilted. Add Garlic, Onions and Peppers and sauté until all vegetables are tender. Add Salt and Pepper to taste.

Serve as a side to chicken, fish or other meats, mix with couscous, rice or pasta for an entrée or add leftovers to omelets.

My favorite meal with this preparation is Grilled Kale Panini: use grill pan and drizzle with Olive Oil. Add good-quality artisanal bread slices and grill until toasted. Add slices of fresh Mozzarella Cheese to melt; top with Kale mixture and add bread top. Let cheese melt and enjoy to the hilt!

Ginger Snap Cookies

Ingredients:

2 3/4 Cups Self Rising Flour

1 Teaspoon Baking Soda

1 Teaspoon Ground Cinnamon

1 Teaspoon Ground Ginger

1 Cup Light Brown Sugar, Packed

3/4 Cup Butter, Softened

1 Egg

1/4 Cup LHF Sorghum Syrup

Granulated Sugar to coat dough

Preparation:

Combine flour, baking soda, cinnamon and ginger. Set aside.

Cream the sugar with butter. Beat in the egg and sorghum syrup until light and fluffy. Stir in flour mix just until blended. Chill in refrigerator for an hour or two.

Preheat oven to 375 degrees. Shape dough into balls about 3/4 inch in diameter; roll in sugar to coat well. Place on lightly greased baking sheets about 2 inches apart, then flatten with the bottom of a glass dipped in the sugar. Bake 8 to 10 minutes. Cool. Makes 7 to 8 dozen cookies.

Stuffed Sweet Peppers

1 cup Quinoa; cook as directed

3 TBSP Olive Oil

1 medium onion

2 garlic cloves

Mince onion and garlic and sauté in large fry pan with oil.

----------

1 Sweet Potato

1 Parsnip

Peel and dice and add to onions and garlic, cover and simmer until tender.

----------

1 Tomato - chopped

1 can Black Beans

Add and mix to above and season with Sea Salt, Pepper, Oregano, and Basil

----------

Add cooked Quinoa

1 cup Tomato Sauce (or as needed)

----------

6 large Sweet Peppers (top cut off and seeds removed)

Stuff Peppers with ingredients in fry pan alternating with grated cheese

(if desired)

Top with 1 cup Tomato Sauce and grated cheese

Bake covered @ 400 degrees for 45 minutes

Candied Sweet Potatoes

Ingredients:

6 yellow-fleshed Sweet Potatoes

½ cup Butter

½ cup Sorghum

½ cup packed Brown Sugar

½ cup Water

1 tsp Salt

Preparation:

Place whole potatoes in large cooking pot and top with water. Bring to a boil and boil for about 30 minutes or until fork tender, but yet firm. Drain and cool.

Preheat oven to 350 degrees. Peel and slice Sweet Potatoes into ½ inch slices and place in a 9x13 baking pan.

In a small saucepan melt butter, sorghum, brown sugar, water and salt over medium heat until bubbly and sugar is dissolved. Pour over Sweet Potato slices. Bake for 45 to 60 minutes, occasionally basting the slices with the sauce in the pan.

Senator Russell's Sweet Potato Soufflé

3 cups of cooked, mashed

sweet potatoes

1 cup sugar

2 eggs

1 teaspoon vanilla

½ cup milk

½ cup butter, melted

Preparation:

Combine the above and place in buttered casserole dish and top with

the following mixture:

1/3 cup flour

1 cup chopped pecans

1/3 cup butter, melted

1 cup brown sugar, packed

Bake 30 minutes at 350 degrees.

Very sweet, but worth the calories. Actually good as a dessert!

Recipe from Louise Mauney, my mother-in-law.

This is a real recipe from a real Senator Richard Russell of Georgia. He was Governor, as well as State Senator. He was good friends with the Davidson Family of White County, the publishers of the Cleveland Courier newspaper. The Richard Russell highway is named for him. It was constructed across Cow Rock Mountain in the 1960's.

 

Sweet Potato Cobbler

Cobbler Center:

Sweet Potatoes, about one pound+/- (enough for 2-3 cups, diced)

Wash, peel and dice Sweet Potatoes

1 Cup Sugar

1/4+ Teaspoon Salt

1 Whole Nutmeg, Grated, about 1 teaspoon. Add more, if desired.

Baking Dish:

1 Stick Butter

Crust:

1 Cup Sugar

1 Cup Self-Rising Flour

1 Cup Whole Milk

Prepare Cobbler Center:

Place Sweet Potatoes in saucepan and cover with water. Add sugar and salt and bring to a boil. Reduce heat and simmer until potatoes are tender.

Grate a whole Nutmeg or use 1-2 teaspoons grated Nutmeg (depending on the amount of Potatoes and liquid in pan). Add to Potato Mixture. (You should have about 4 cups of this mixture. Proportions should be about half Potatoes and half liquid.)

While Potatoes are cooking, preheat oven to 350 degrees.

Prepare Baking Dish, Pan:

After Potatoes are cooked, place one stick of butter in baking pan to melt. Remove from oven and pour Sweet Potato/Liquid mixture into baking dish over melted butter.

Prepare Crust:

Combine 1 cup Self-rising Flour with Sugar and mix together. Add Milk and mix well. Pour mixture over Potato/Butter mixture in baking dish.

Place in oven and bake for 30-40 minutes. Baking time depends on the depth and thickness of your baking dish. When the crust is nicely browned, the pie is done. It thickens as it cools.

Cushaw Pie

Preparation:

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.

----

Pie Directions:

2 cups prepared cushaw squash puree

2/3 cup brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

3 large eggs

1 teaspoon vanilla

12 ounces evaporated milk

pastry for single-crust pie

Combine cushaw squash puree, brown sugar, cinnamon, ginger, salt, nutmeg, and cloves in a medium-size mixing bowl. Add eggs and vanilla then beat lightly with a whisk. Stir in evaporated milk. Mix well. Pour into a pastry-lined pie plate.

Bake on the lowest oven rack at 375-degrees for 50-60 minutes (until a toothpick inserted in the center comes out clean).

Chill before serving.

Louise Mauney's GREEN TOMATO PICKLES

(Sweet and Tangy)

Ingredients:

7 Pounds Small Green Tomatoes

3 Cups Pickling Lime

2 Gallons Water

-----

5 Pounds Sugar (Cane)

2 Quarts Vinegar (Organic Apple Cider)

1 Tsp Ground Cloves

1 Tsp Ground Ginger

1 Tsp Allspice

1 Tsp Celery Seed

1 Tsp Mace

1 Tsp Cinnamon

----

Preparation:

Slice Green Tomatoes in 3/4 inch pieces. Place in a non-reactive crock/ss pot/granite vessel.

Dissolve Lime in water and pour over Tomatoes.

Let stand 24 hours.

Drain Lime Water and soak Tomatoes in fresh cold water for 4 hours, changing water every hour. Drain thoroughly and make sure the Lime is rinsed away.

Place Sugar, Vinegar and Spices in a large cookpot and bring to a boil. Add Green Tomato slices and bring to a boil. Boil for appx 1 hour.

Pack into sterilized, hot quart or pint glass jars. Wipe clean, seal and process in awaiting water bath canner for 10 minutes.

Yield:

4 Quarts plus 1 Pint

or

9 Pints

of the best Sweet Pickles you ever tasted!

This recipe was a favorite of my mother-in-law, Louise Mauney, who got it from her Mother, Amy Bentley, who found the recipe in Mrs. Dull's Recipe Book, published in 1928.

Cherry Tomato Salad

Ingredients:

Heirloom Cherry Tomatoes, Assorted colors and types

Extra Virgin Olive Oil (we use Organic Mediterranean)

1 clove Garlic, minced

1 TBSP minced Sweet Onion

1 TBSP Sweet Basil leaves, chiffonaded (leaves stacked, rolled and cut into ribbons)

Sea Salt and Fresh Ground Pepper, to taste

Preparation:

Cut Cherry Tomatoes into halves and place in bowl. Add remaining ingredients and mix well. Allow to stand at room temperature for flavors to blend.

LoganBerry Roasted Chicken

Ingredients:

One Whole Chicken

Dressing/Marinade for Chicken:

1/2 Cup Olive Oil

3 Garlic Cloves

Salt and Pepper to taste (Easy on the Salt if the Chicken was brined!)

Optional:

1 Sprig Oregano, if desired for Herbed Taste

(or 1 Spring Rosemary placed inside the cavity)

1 Teaspoon Brown Seeded Mustard or Dijon

Preparation:

Place Marinade ingredients in food processor and blend until smooth. Rub Chicken inside and out, using all of it.

Place on roasting pan and roast in a 325 degrees preheated oven for 3 hours, uncovered.

The Chicken can also be cut into halves and placed on a grill at a lower temp and cooked for a couple of hours.

Pickled Beets (just like Grandma's)

Ingredients:

RAW BEETS, about 4 pounds

Wash and trim beet tops and bottoms, leaving about 1/4 inch on stem and tap root end. Bring to a boil and boil until tender. Remove from heat, drain and allow to cool.

When cool, remove skins and spots. Cut into small pieces.

Pickling Solution:

1 Quart Apple Cider Vinegar

2 ½ Cups Sugar

1 Tablespoon Allspice

1 1/2 Teaspoons Salt

1 1/2 Cups Water

Preparation:

Combine all ingredients, except beets, and bring to a boil. Simmer 15 minutes. Add beets and bring to a boil.

Using a slotted spoon, pack mixture into sterilized canning jars. Pack to an inch below the rim. Using a canning funnel, pour hot liquid from pot over mixture to about ½ inch from rim. Wipe the tops of the jars with a clean cloth, removing any food/liquid particles. Add lids and rings. Place in hot water bath in canner on rack provided.

Bring jars to a boil and boil (process) for 30 minutes. Remove jars from canner with jar lifter and allow to cool. The lids will "pop" when the seal is made. ENJOY!

You will need a hot water canner for a water bath processing if you plan to keep these outside of the refrigerator. They will keep for a long time, if processed in the hot water. These canners are available in any canning supply section of your favorite store--I use Nix Hardware in Cleveland. Be sure to get the jar lifter and the lid magnet (for lifting out of the hot water). Happy canning!

Makes 7 pints.

Bread and Butter Pickles

Ingredients:

Five Pounds Assorted Cucumbers

One Pound Onions

Clean & scrub cucumbers, remove both ends and slice into ¼ inch slices. Place in a large stainless steel bowl. Peel & slice onions and add to bowl. Mix well.

Salt Solution for Soaking:

2 Quarts ice water

½ Cup Salt (canning or kosher, NOT table salt)

Mix water and Salt together and pour over Cucumber/Onion mix in bowl. Mix well. Cover with a thick layer of ice, and cover bowl with clean kitchen towel. Chill for 4 hours in refrigerator.

Discard any ice and drain mixture. Rinse the sliced cucumbers & onions thoroughly, drain, and set aside.

Pickling Solution:

1 Quart Apple Cider Vinegar

2 ½ Cups Sugar

2 tsp Celery Seed

2 tsp Mustard Seed

2 tsp Ground Turmeric

Preparation:

Mix Vinegar, Sugar and Spices in a pot large enough (6 quart) to accommodate the cucumber mixture. Bring to a boil.

Add drained cucumber/onion mixture and heat to just boiling.

Using a slotted spoon, pack mixture into sterilized canning jars. Pack to an inch below the rim. Using a canning funnel, pour hot liquid from pot over mixture to about ½ inch from rim. Wipe the tops of the jars with a clean cloth, removing any food/liquid particles. Add lids and rings. Place in hot water bath in canner on rack provided.

Bring jars to a boil and boil for 15 minutes. Remove jars from canner with jar lifter and allow to cool. The lids will "pop" when the seal is made. ENJOY!

You will need a hot water canner for a water bath processing if you plan to keep these outside of the refrigerator. They will keep for a long time, if processed in the hot water. These canners are available in any canning supply section of your favorite store--I use Nix Hardware in Cleveland. Be sure to get the jar lifter and the lid magnet (for lifting out of the hot water). Happy canning!

*These pickles can be made without using the hot water bath/canner; but you MUST store them in the refrigerator. Allow the jars to cool after you fill and seal them, before placing in refrigerator. They can last up to a year, but will most likely be long gone by then!

Makes 6 pints.


ROASTED GARLIC

Ingredients:

6 - 8 Garlic Bulbs (Whole)

Extra Virgin Olive Oil

Sea Salt & Freshly Ground Pepper

Preparation:

Preheat oven to 400 degrees

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Cut off 1/4 to 1/2 inch of the top cloves, exposing the individual cloves. Place thr garlic heads in a baking dish or cast iron pan. Drizzle 3 TBSP of olive oil over each head, using your fingers to make sure the garlic head is well coated. Sprinkle with salt & pepper.

Cover with foil and bake at 400 degrees for 30 - 45 minutes, or until the cloves feel soft. Do not over bake!

Allow to cool enough to handle. Use a small knife to cut slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. Or use a paper towel wrapped around the base to squeeze the cloves onto a plate.

GARLIC SCAPE PESTO

Ingredients:

20 Garlic Scapes, tender part only, about  5 inches each

2/3 cup finely grated Parmesan Cheese

2/3 cup slivered Almonds, toasted

1 cup Olive Oil
Sea Salt

Freshly ground Pepper

Preparation:

Put all in food processor and blend well. Keep in refrigerator.

Use with veggies or crackers as a dip. Serve over grilled or baked fish and chicken. Use on a sandwich or pizza. Serve over your favorite pasta.

FAIRY'S SWEET COOKED TURNIPS

So many of you have asked how I cook the Turnips at Market. Easy - here is the recipe. This was the way my Mother prepared them. Her name was Fairy.

Ingredients:

Turnips, any amount

Sea Salt

Butter, preferably Organic

Sugar, preferably Organic Cane Sugar

Preparation:

Wash, peel and slice Turnips. Cover with water and add Salt. Bring to a boil. Reduce heat and simmer until soft. Drain water, mash with fork or potato masher, leaving whole pieces. Add 1 tablespoon Sugar and 3-4 tablespoons Butter. Our Turnips are naturally sweet , so just add a little Sugar to enhance their natural sweetness!

OLD-FASHIONED COOKED COLLARDS (or greens of any kind)

Ingredients:

2 Bunches Collards

1/2 Cup+ Olive Oil

Sea Salt

Freshly Ground Pepper

4-5 Garlic Cloves, whole

1/4 Large Onion, quartered

Hot Pepper, whole

Preparation:

Wash Collards in sink with tepid water and salt. Rinse. 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. These are really good reheated the next day. For some reason, the more you reheat them, the better they get!

Note: My husband gave me a Lodge cast-iron Dutch Oven and I use it for this recipe, as well as all Greens. Cast Iron gives a richer flavor, adds more seasoning and just good energy, I guess. No comparison. If you want to purchase this Dutch Oven, go to Nix Hardware in Cleveland on the Square. They sell Lodge Cast Iron Cookware.

Cast Iron and Stainless Cookware are among the healthiest choices of cookware on the market today.

STUFFED PEPPERS

Ingredients:

4-6 Med Bell Peppers

1 Cup Rice, Uncooked

1 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

Preparation:

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. 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. Add some fresh LHF Cilantro!

EASY POTATO SOUP

What is more comforting than a steaming bowl of Potato Soup? Here's an easy recipe.

Ingredients:

2 pounds LHF Potatoes, chunks

1 Med/Lg Sweet Onion, Chopped

2 LHF Garlic Cloves, Chopped

Stick Butter, separated into 2 pcs

¼ Cup Olive Oil

Water

¼-1/2 cup Plain Flour (for thickening)

Whole Milk or Half-n-Half

Sea Salt, Freshly Ground Pepper

LHF Kale, Collards or Chard, chopped

Preparation:

Wash and cut Potatoes into chunks.

Chop Garlic, Onions and Greens.

In large soup pot, place ½ stick Butter and Olive Oil. Add Onions and Garlic. Sauté until clear. Add Potatoes and cover with Water. Important: Add Sea Salt at this point! Bring to a boil, then reduce heat to a simmer until Potatoes are tender. Remove pot from heat.

In a separate saucepan, place remaining ½ stick butter and slowly melt. Add flour, a little at a time, stirring to keep lumps from forming. Add this mixture to the Potatoes and bring back to a heat. Add Greens and simmer for a few minutes. Then add Milk and heat for a couple of minutes. Add Pepper.

Optional additions: freshly Grated Cheese and some Parsley, fresh or dried.

BAKED ACORN SQUASH RINGS

Don't be intimidated by Autumn Squashes. They are easy to cook! Here's a quick and easy way to tackle Acorn Squashes--sweet and nutritious (so named because of their shape).

Ingredients:

Acorn Squashes

Sea Salt, a dash to taste

Sorghum Syrup or Brown Sugar

Butter

Preparation:

Preheat oven to 350 degrees. Place foil on baking sheet or butter the bottom of a baking dish. Prepare Squashes by washing and cutting into rings from top to bottom. Remove seeds and strings from center. (Save seeds for roasting!) Dot each ring with Butter and Salt. Drizzle Syrup or sprinkle Brown Sugar over rings.

Place in oven and bake for about 15 minutes. Turn rings over and add more Butter and Syrup. Bake about 5 to 10 minutes more. Serve warm.

You can also grill them this way!

Alternatively, bake Acorn Squashes in halves, by first removing seeds and pulp and adding the same ingredients as above. Add a small amount of water to the bottom of the baking dish. Bake longer, about 45 minutes. Serve as a side dish, warm.

LOGANBERRY HEALTHY GREENS: TURNIP, MUSTARD, COLLARDS

Prepare greens for cooking by washing in lukewarm water to which some salt has been added. The salted warmer water removes dirt and any clinging bugs.

Rinse two times in sink of cooler water. Place on chopping board, stacked in bundles and chop into ribbons. Place wet greens in large cooking pot, add water to come to the top of the greens and bring to a boil over high heat.

When greens are boiling, stir down and add seasonings of olive oil, sea salt, whole garlic cloves (4-5), small onion halved, and one uncut cayenne pepper. Bring to a boil again and then reduce heat to low. Simmer on low for about one hour or more, depending on your preference for doneness.

This is a basic easy recipe for almost any greens. Turnip and mustard taste best prepared this way. Collards are good this way, too. But collards and kale, both, can be prepared in a quick sauté like chard with olive oil, sweet peppers, onions, garlic, salt and pepper.

LOGANBERRY SWEET ROASTED PEPPERS

Preheat oven to BROIL. Prepare baking sheet by lining with aluminum foil. Wash sweet red peppers thoroughly and cut in quarters lengthwise, removing seeds. Place skin side up on foil, lying as flat as possible. Place close to broiler-if not close, invert another baking pan and place foil-lined pan on top to get nearer the broiler. Broil until charred, or blackened. Watch closely, as this only takes a few minutes! Rotate pan around, if necessary for even charring. When the skins are blackened and charred pretty evenly, they are done.

Remove from oven and using the aluminum foil in the pan, carefully fold foil over the top of the peppers to "steam" them tender for peeling. Or cover completely with more foil. After they have cooled, simply pull the skins away and discard.

These will keep in the refrigerator for a couple of weeks if covered with some olive oil!

Use Roasted Peppers in different dishes such as pastas, soups (try in LHF Potato Soup), pesto, sauces, salads and pizzas.

LOGANBERRY HERITAGE FARM KALE SAUTÉ

Ingredients:

One Bunch Fresh Kale

Extra Virgin Olive Oil, preferably Organic

2 LHF Garlic Cloves, minced

One medium sweet Onion, chopped

One Sweet Pepper, chopped (optional)

Sea Salt and Freshly Ground Pepper

Preparation:

Wash and trim Kale away from stalks. Roughly chop it and set aside.

Drizzle Olive Oil in large sauté pan and heat lightly. (NEVER overheat Olive Oil!) Add prepared Kale and lightly sauté over medium heat until wilted. Add Garlic, Onions and Peppers and sauté until all vegetables are tender. Add Salt and Pepper to taste.

Serve as a side to chicken, fish or other meats, mix with couscous, rice or pasta for an entrée or add to soups. Any leftovers are great inside an omlette. But my favorite meal with this preparation is Grilled Kale Panini: use grill pan and drizzle with Olive Oil. Add good-quality artisanal bread slices and grill until toasted. Add slices of fresh Mozzarella Cheese to melt; top with Kale mixture and add bread top. Let cheese melt and enjoy to the hilt!

HEALTHY VINAIGRETTE SALAD DRESSING

Ingredients:

1/2 to 3/4 cup Extra Virgin Olive Oil (Spectrum Organic Mediterranean)

1/4 cup Bragg's Organic Apple Cider Vinegar (raw and unfiltered)

2 cloves LHF garlic, minced

Seat salt and freshly ground pepper to taste

Additional/Optional Ingredients:

1 tbsp. minced shallot

1/2 tsp. Dijon-type mustard

1 tsp. fresh chopped LHF herbs

Preparation:

Wish all ingredients together in bowl. Store in refrigerator, if not using immediately, and let mixture sit out for a few minutes before using.

LOGANBERRY FRESH SALSA

Ingredients:

LHF Heirloom Tomatoes, mixed colors, chopped and drained of excess juices

Sweet onion, finely chopped

Garlic clove, finely chopped

Fresh juice from 1/2 lime

Fresh cilantro, chopped

Sea Salt and freshly ground pepper to taste

Optional: finely chopped jalapeño peppers

Preparation:

Mix all ingredients together and serve with tortilla chips, preferably blue organic!

EASY PICKLED PEPPERS

Ingredients:

LHF Peppers--Sweet or Hot

1 Teaspoon Sea Salt (Celtic Sea Salt *)

2 Tablespoons High Quality EV Olive Oil (Spectrum Organic Mediterranean *)

Brine for Peppers:

3 Quarts Water

1 Quart Vinegar (Bragg's Organic Apple Cider Vinegar *)

Preparation:

Prepare Peppers by washing, cutting into strips or rings and removing the seeds. NOTE: If you are using HOT Peppers, use kitchen GLOVES to handle them and keep hands away from your face!!!

Prepare Water Bath Canner with boiling water.

Prepare a Brine by combining Water and Vinegar and bringing to a boil.

Sterilize canning jars and lids and have ready to receive the prepared Peppers. Pack Peppers into hot, sterilized jars, as many as you can fit into them, leaving space just below the rim.

Add 1 Teaspoon Salt and 2 Tablespoons Olive Oil to each jar over the Peppers. Pour hot Brine over Peppers, leaving 1/2 inch headspace. Clean tops of jars, add lids and rings. Process in boiling water bath for 15 minutes. Remove, let cool. Store for a couple of weeks before opening. These Peppers are just outstanding pickled in this fashion. Organic Rose

*Items available for purchase at LoganBerry Heritage Farm Market

LOGANBERRY ROASTED GARLIC

Ingredients:

Fresh whole garlic bulbs

Extra virgin olive oil

Sea salt and freshly ground pepper

Preparation:

Preheat oven to 400 degrees. With sharp knife, slice off the tops of garlic bulbs (save tops for cooking). Place in a small casserole dish and drizzle olive oil over bulb tops. Sprinkle with salt and pepper. Cover with foil or lid and bake at 400 degrees for 45 minutes. Let cool. Squeeze out soft garlic and spread on bread, mix with freshly grated Parmesan cheese and olive oil for bread dipping, or add to pastas, pizza toppings, or any dish requiring a milder garlic taste.

How to store fresh garlic:

Keep cool, dry, and uncovered away from heat and sunlight. Do NOT store bulbs in the refrigerator. Whole garlic bulbs will keep fresh from two weeks to three months.

CLASSIC ITALIAN PESTO

Ingredients:

4 Tablespoons Pine Nuts

3 or 4 large LHF Garlic cloves, peeled and chopped

2-2 ½ cups loosely packed, LHF fresh Sweet Basil leaves

½ to 2/3 cup extra-virgin olive oil (a high-quality Organic is best)

½ to 2/3 cup freshly grated Parmesan cheese

Salt and Pepper to taste

Preparation:

In a blender or small food processor with a metal blade, place pine nuts, garlic, basil and 3 tablespoons of olive oil. Process for a minute or two, stopping occasionally to push basil leaves down. Continue processing, slowly adding remaining olive oil in a narrow stream, until smooth. Transfer pesto to a small bowl; stir in cheese and season with salt and pepper to taste.

If not using immediately, pour pesto into a small bowl and cover with plastic wrap that is in direct contact with pesto, to prevent discoloration. Refrigerate and use within a few hours.

Additional Note: When freezing for wintertime use, eliminate the garlic, pine nuts, cheese, salt and pepper; add these just before serving. Puree the basil and olive oil ONLY, place in freezer bags, seal and freeze for up to six months. After thawing the basil/oil mixture, place in food processor and add the pine nuts and garlic and puree until smooth. Transfer to bowl and add cheese, salt and pepper. (I write on the outside of the freezer bag the rest of the recipe for my convenience. I let the bag unthaw in the refrig or at room temperature and continue processing. It tastes just like it was freshly made.)

Use PESTO as a flavoring in soups, sauces, stews and on pizza. My family enjoys it as an appetizer dip, served with freshly cut veggies or crackers. Traditionally, however, basil pesto is served with pasta. (I prefer bowties!) Just before serving, add a few tablespoons of the pasta cooking water to thin the pesto a bit. One pound of pasta dressed with this sauce will make 4 servings.

CLASSIC ITALIAN CAPRESE SALAD

Ingredients:

Several medium Heirloom Tomatoes, different colors

1/2 pound of authentic mozzarella cheese, sliced

One bunch, sweet Basil leaves, chiffonaded (leaves stacked, rolled and cut into ribbons)

Extra Virgin Olive Oil, preferably organic

Sea salt and Freshly ground pepper, to taste

Preparation:

Slice the tomatoes and mozzarella.

Place them on a plate, alternating between tomato and cheese slices so you have an attractive arrangement. Drizzle with liberal amounts of Olive Oil and garnish heavily with fresh basil leaves.

Sprinkle with Salt and Pepper to taste.

The secret to this salad is to let is sit out (covered if need be) at room temperature, to allow the flavors to combine. NEVER refrigerate!

RAINBOW ITALIAN BRUSCHETTA, the Italian Classic

Ingredients:

2-3 Medium Heirloom Tomatoes, different colors, chopped into small cubes

1-2 Cloves LHF Garlic, minced Plus 1-2 Garlic Cloves for rubbing on warm toast

One Tablespoon Sweet Basil leaves, chiffonaded (leaves stacked, rolled and cut into ribbons)

Sea Salt and Fresh Ground Pepper, to taste

Italian or French Bread Slices, Toasted and Warm

Extra Virgin Olive Oil

Preparation:

Place chopped tomatoes in bowl. Mix in Garlic, Basil, Salt and Pepper. Let sit.

Slice extra Garlic Cloves in half and rub the oils onto warm toast for full flavor.

Place toast onto serving tray. Drizzle with Olive Oil. Spoon Tomato mixture onto toast slices and serve.

Nadine's Orzo Pasta Salad with LHF Cherry Tomatoes

Ingredients:

8 ounces uncooked Orzo (rice-shaped pasta)

4 cups (2 pounds) LHF Salad and Cherry Tomatoes, sliced and/or quartered

2 Garlic Cloves, minced

½ cup Chopped Fresh Sweet Basil

1/3 cup thinly sliced Green Onions

2 Tablespoons Extra Virgin Olive Oil, preferably organic

1 Tablespoon Balsamic Vinegar

¾ Teaspoon Sea Salt

½ Teaspoon Freshly Ground Black Pepper

½ Cup shaved/shredded Parmesan Cheese

Preparation:

Cook pasta according to directions, omitting salt. Rinse in cold water and drain.

Combine pasta, tomatoes, and remaining ingredients, except cheese. Mix well. Top with cheese. Serve chilled.

LoganBerry Heritage Farm  Fresh Tomato Sauce

Ingredients:
2-3 Pounds Tomatoes (mixed varieties, include some paste)
¼ Cup EV Olive Oil, preferably Spanish
3 Garlic Cloves, minced
1 Medium Onion, chopped

1-2 Tablespoons Organic Cane Sugar
Juice of one Large Lemon
Sea Salt

Freshly Ground Pepper
Basil, chiffonaded
Oregano Leaves, Chopped
Italian Parsley, Chopped

Preparation:
Wash and peel tomatoes.  Roughly chop, leaving whole pieces.
In large saucepan or stockpot, pour Olive Oil and heat.  Add onion and garlic and sauté until clear.  Add tomatoes.  Add salt.
Cook until tomatoes reduce and thicken.  Add sugar and lemon juice and cook five more minutes.  Add pepper and herbs.  Serve over pasta. (This can also be canned for later use).  Enjoy!