LoganBerry Heritage Farm
A fifth-generation Appalachian Heritage Farm with focus on History, Sustainable Stewardship and Health 

 

 2660 Adair Mill Road, Cleveland Georgia 30528
                                            Growing the natural way  
 
 flowers & mountains

OUR PURPOSE

We believe that by growing foods naturally and using Nature as teacher,  we can increase life force energy and nourish not only body, mind and soul, but our earth as well. 

 

                    

 

 

IN THIS NEWSLETTER

   

 

LABOR DAY MARKET

 

A HUGE THANK YOU TO ALL OUR VOLUNTEERS

 

PICTURES OF GARLICFEST

 

TIME TO SAY GOODBYE FOR THE SEASON 

--------------

   

"The end-of-summer winds make people restless."  
 
  

  

   

 

 

 

                   

 

 

LABOR DAY WEEKEND MARKET

 
 
Tomatoes

We're back to our regular Market hours this week: Thursday & Friday from 10-6 and Saturday from 10-3.

The Tomatoes are waning, so you'd better hurry in while there's a good selection if you want to put some up. And we have an easy recipe for Tomato sauce if you would rather make a few batches and freeze it for later use. The taste of fresh Tomatoes on a cold winter's day is always a treat.  But for this week, the Tomato Tables are full and colorful.  Assorted Cherry Tomatoes make a great Salad, and the different colors and tastes make a great fresh Salsa.  We have recipes for all of these and more.  So, as they say here in the mountains, "You'd better git while the gitten's good".


The last bucket of Blue Pop Corn is being made into fresh Tortillas for Market this week. It will be the LAST of our Tortillas for the season. The corn needs to be cooked, rinsed, ground, made into a dough, and finally cooked.


Bucket of Blue Corn
Looking down into the bucket of Blue Pop Corn



Blue Corn cooking with Pickling Lime
Cooking up the Blue Pop Corn with Pickling Lime


Blue Corn cooked, ready to grind  

All cooked and rinsed and ready for the grinder

  

   

Blue Corn dough  

 Ground Blue Pop Corn made into a dough 

   

Tortillas  

 Finally making the Tortillas 

 

 

        

   

 

Our Fall PEARS are being harvested from the old Pear tree. These are the hard pears that Appalachian folks used to cook with.  They are a heritage Pear, name unknown.  But after harvesting from the tree or off the ground, you must let them set out at room temperature for a few days to ripen.  They need this time to come to their full essence.  After they ripen and soften, you can eat them fresh, can them with a simple sugar syrup, bake them or make Pear Preserves with a little cinnamon and allspice. 

   

 

  Pear Tree

                                 

    

 

  

Pears  

 

They make excellent Pear Preserves and they soften nicely for great eating! 

 

This Saturday, Dwayne will be manning the grill and cooking up some of those great LoganBerry Burgers made from our own Grass-Fed, Grass-Finished Beef. Stop by the sample area and get a taste of what good Beef tastes like.

 

The Market line-up this week is:

 

TOMATOES

BLUE LAKE STRINGLESS GREEN BEANS 

GARLIC

ONIONS

PEARS

BLUE CORN TORTILLAS

SALSA

PESTO

ROASTED GARLIC

EGGS

SHELLED OCTOBER BEANS

PATTY PAN SQUASHES

JAMS, JELLIES, SORGHUM  

BEEF AND PORK 

 

Be sure to try our Garlic Jelly, made with LoganBerry Garlic and Organic Red Wine Vinegar.  It is a great Jelly for hors d'oeuvres, or a tasty glaze for chicken and pork on the grill or in the oven. We like it melted and used lightly over our Meatballs as an appetizer.  We have another version that zoomed away at GarlicFest when we got a chance to sample it: Garlic Raspberry Jalapeno Pepper Jam!  It is made with all the above-mentioned products from the Farm and Organic Apple Cider Vinegar. Out of this world delicious! We introduced both at GarlicFest and they were both a hit. 

 

Many of you, including all of us here at the Farm, have been awaiting the arrival of our Southern Crowder Peas.  Well, we planted them at least three times, only to have no germination.  Then, at the fourth planting in mid-late June, we got them to germinate and they have been growing since.  By now they should have already been harvested and in the freezers, but due to this really strange growing year, they are still trying to make peas. (Not to mention a deer delay) So, we'll let you know when, or if, some are ready for you to take home.  Be patient, along with us--keep your fingers crossed.............  

 

 

 

 SEE YOU AT MARKET THIS WEEK! 

 

  

 

Market Day  

 

 

 

 

 

 

GARLICFEST 2013
This event wouldn't have been possible without the help and support of our great volunteers!


 
GarlicFest 2013 has been deemed a phenomenal success! But, we couldn't have done it without ALL of our volunteers.

JENNY STANLEY! We love you. What a tremendous help you were in getting us organized. 

Jenny Stanley  

 

 

Jenny painting  

Jenny was here for three weeks leading up to GarlicFest making lists, painting signs, organizing staff and volunteers and ALWAYS with a smile on her face. Thank you, thank you, thank you!

 

And we had volunteers at the Farm all week, helping in the kitchen, with setup and doing what needed to be done.  A HUGE THANK YOU goes out to Lanell Coons, Susan Tubbs, Susan Lockhart, Louie King  and Nancy Duggan for all their behind the scenes hard work earlier in the week.

 

 

  

 

Stephanie & Jessamine          Susan & Nellie 

Stephanie & Jessamine manned the register, Susan & Lanell making meatballs.

   Nan & Tucker
Nan and Tucker, a great team



Volunteers Most of our volunteers lined up for a shot. They still have smiles on their faces after a long day!


from left to right: Susan Lockhart,  Lee Matthews, Shelly Matthews, Dwayne Lehigh, Carolyn Wegesser, Beth Dayton, Katherine Dayton, Michael Thomas, Nan Bowen, Lanell Coons, Gail Beckett, Christine Ramsey, Peggy Christie, Jessamine Mauney, Rush Mauney, Stephanie Richter

Missing from this picture are: Tucker Ramsey, Darlene Becker, Nancy Duggan, Joan Snow and others that volunteered their time to help with cleanup and other GarlicFest organization.



And let's not forget LISA SIMPSON who came on short notice to show us how to make Aioli sauce, Garlic Soup and other French delicacies and PAUL ANTHONY from RE-CESS Restaurant in Gainesville who seemed to have a ball cooking up treats for GarlicFest. Did you get to try his Garlic Ice Cream?


Lisa & Paul
Lisa & Paul sharing the chefs table





Words of gratitude cannot express how much we appreciate all your help.

*************************************

EDITORS NOTE:  I wish to acknowledge the fine folks here at LoganBerry who worked as a team in order to make an event of this magnitude possible.  I did not, or could not have envisioned a festival of this proportion when we began our first one in 2009 with the harvest of the first crop of Garlic.  I have learned to appreciate what it takes to make an event like this possible, and it could not have been done without the LoganBerry team, in addition to all the many volunteers.  I thank each of you from my heart.  May Garlic sustain us all!...................Organic Rose


 
SOME PICTURES FROM GARLICFEST

GF 2013

We were so busy during the festival, that not many pictures were shot using our Farm camera. If you attended GF 2013 and have pictures that you would like to share, we would love to see them.

We will share more in next week's newsletter. 
 


Alpacas
One of the Alpacas saying hello

Garlic U

Garlic Booth before the crowds  



Garlic U tent

Some of the shoppers visiting Garlic University 

 

 

 

Garlic Bundles  Bundles of GARLIC 

 

 

Check Out The check out lines seemed manageable this year  

 

 

 

Goats  The goats greeting visitors to GarlicFest 

 

 

  Hayride

 The Hay Wagon provided transportation to and from the parking areas 

 

 

  Gourmet Garlic

 More GARLIC 

 

Rosann Kent  Rosann Kent, Director, Appalachian Studies Center 

 

Seed Saving Quilt   

Heirloom Seed Saver Story Quilt  

 

                  

Spinners Spinners with the Alpaca wool        

 

Wilkes The Wilkie family entertained us with toe tapping music

 

 

 

 
SAYING GOODBYE TO THE MARKET FOR THE SEASON
 
Market Barn sign

'TIS TIME TO SAY GOODBYE FOR THE SEASON.  OUR LAST FARM MARKET FOR 2013 IS SATURDAY, SEPTEMBER 7TH.
 
 DUE TO THE HIGHLY UNUSUAL AND DIFFERENT GROWING YEAR HERE AT LOGANBERRY, WE HAVE BEEN SEVERELY CHALLENGED TO GET ANYTHING TO YOU ON THE MARKET TABLES.  AND WHILE WE HAVE CROPS IN THE FIELDS AWAITING RIPENING, SUCH AS PEAS AND SWEET POTATOES, WE HAVE COME TO A PAUSE BETWEEN THE CROPS AND HAVE NOT ENOUGH TO KEEP A FULL MARKET OPEN. 

WE WILL OPERATE AS WE DID PRIOR TO MARKET OPENING THIS PAST MAY--WE WILL SEND OUT A NEWSLETTER AND LET YOU KNOW WHAT IS AVAILABLE AS IT COMES INTO HARVEST.  YOU CAN PRE-ORDER AND WE WILL HAVE YOUR PURCHASES READY FOR PICKUP ON DESIGNATED DAYS.

WE WILL KEEP ON HAND OUR BEEF, PORK AND EGGS, ALONG WITH OUR KITCHEN PRODUCTS SUCH AS JAMS, JELLIES AND THE LIKE.  WE WILL ALSO BE GLAD TO MAKE UP GIFT BASKETS FOR YOU CONTAINING GARLIC, GARLIC POWDER, JELLIES AND HERB BLENDS, AND SO FORTH, FOR ALL THE FOODIES IN YOUR LIFE.

OUR PLANS WERE TO STAY OPEN UNTIL THE SORGHUM IS MADE INTO SYRUP, BUT FROM THE LOOKS OF THE FIELD, THERE MAY NOT BE ANY TO TAKE TO THE SYRUP MILL. 

EXPECT TO SEE MUCH HIGHER PRICES THIS WINTER IN STORES NATIONWIDE, DUE TO THE UNUSUAL AND STRANGE ANTICS OF 2013.

 


Shoppers

Market Shoppers Earlier in the Season

 


 WE THANK ALL OF YOU HAVE SUPPORTED US HERE THIS YEAR.  AND WE WILL MISS ALL OF YOU!! 

 

 

Organic Rose and The LoganBerry Team 

                     

 
THANK YOU ALL FOR YOUR CONTINUED SUPPORT.
Sustainably yours,
Organic Rose
 

O. Rose 2 

 Sharon Turner Mauney, Fifth Generation
 LoganBerry Heritage Farm
2660 Adair Mill Road, Cleveland GA 30528
            706-348-6068

 

 

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