Loganberries are a cross between a blackberry and a raspberry. They produce large, dark red, juicy, sharp-flavored berries through mid-to-late summer. Despite not being commonly seen in grocery stores ...

Don't dawdle: Put 'em in a covered glass container in the refrigerator -- pronto Vines of the tangy loganberry, along with orchards of prune plums, nearly carpeted the northern Willamette Valley in ...

If the loganberries are fresh, just whizz the berries in a blender with the sugar. Push the purée through a nylon sieve, fold in the softly whipped cream to taste. Serve with shortbread biscuits.

How you gonna keep ’em down on the farm? Well, you could start with a free Loganberry Festival that doesn’t limit itself to loganberries, for one thing. Much like Greenbank Farm’s Back to the Farm ...

Look for sweet, tart delights such as raspberries, tayberries, loganberries, blueberries, blackberries, gooseberries, and currants. If you’ve had your fill of berries, perhaps you’d prefer a stinking ...

Put the fruit, sugar and water into a stainless steel saucepan over a medium heat. Bring to the boil and simmer for 5-6 minutes or until the loganberries soften and disintegrate. Remove from the heat, ...