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We love to cook and we love to eat here on the Farm. Over the years we have collected many favorite recipes for foods grown and raised at LoganBerry.  Bon Appetit!


 

BLUEBERRY SLUMP

Blueberry SlumpIngredients:

  • 2 cups Blueberries
  • ½ tsp Cinnamon
  • 3 TBSP Butter
  • ¾ cup Organic Sugar  (*Adjust sugar if fruit is already sweet)
  • ½ cup Organic Milk
  • 1 cup Organic Flour
  • 1 tsp Baking Powder
  • Pinch of Salt
  • 1 TBSP Cornstarch
  • ¾ cup Organic Sugar

Directions:

Preheat oven to 375 degrees.  In 8×8 buttered pan, place 2 cups of Blueberries and sprinkle Cinnamon over them.  Cream Butter and ¾ cup Sugar, slowly add and beat in Milk with Flour, Baking Powder and Salt.  Spread above mix evenly over berries.  Mix remaining ¾ cup Sugar and Cornstarch together and sprinkle over berries and batter.  Pour 1 cup Boiling Water over all…do not stir.  Bake at 375 degrees for 45 minutes.


 

cornbreadLOGANBERRY CORNBREAD

Ingredients:

  • 1 Cup LHF Cornmeal
  • 1 Cup OG All-Purpose Flour
  • 1 Tablespoon Baking Powder
  • 1 Teaspoon Salt
  • Up to ¼ cup Sugar
  • 2 Eggs
  • 1 to 1-1/2 Cups Buttermilk
  • ½ Stick Butter, Melted

Directions:

Melt Butter in cast iron pan. Mix everything together and bake at 425 for 25 minutes for cast iron corn pone and 12 – 15 for mini muffins (for mini-muffins, brush pans with melted butter).  


 

Garlic Scape PestoLOGANBERRY GARLIC SCAPE PESTO

Ingredients:

  • 20 Garlic Scapes
  • 2/3 cup finely grated Parmesan Cheese
  • 2/3 cup slivered Almonds, toasted
  • 1 cup Olive Oil
  • Sea Salt
  • Freshly ground Pepper

Directions:

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.


 

LOGANBERRY MAC & CHEESE

Mac & CheeseIngredients:

  • 1 box 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

Directions:

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.

 

ASPARAGUS QUICHE

Asparagus QuicheIngredients:

  • 1 TBSP Butter
  • 1 Leek (halved  & thinly sliced)
  • Sea Salt
  • Ground Pepper
  • 1 lb. Asparagus (ends cut & sliced diagonally)
  • 4 large Eggs
  • 1 ¼ cups Half & Half
  • Ground Nutmeg
  • 1 cup shredded Gruyere cheese
  • 9” Pie Crust

Directions:

Preheat oven to 350 degrees, with rack in lowest position.  Melt Butter in large skillet.  Sauté Leek and Asparagus with Salt & Pepper until crisp-tender, 6-8 minutes.  Whisk Eggs in large bowl with Half & Half, ½ tsp Salt, 1 tsp Pepper and a pinch of Nutmeg.  Place Pie Crust on rimmed baking sheet. Sprinkle with Cheese, add Asparagus & Leeks, then pour Egg mixture on top.  Bake until center of quiche is set, about 50 to 60 minutes. Rotate sheet halfway through.  Let stand 15 minutes before serving.